My Mother’s Birthday Cake

This is the cake that made it so that I never ate cake at other kid’s birthday parties because they never measured up to my mother’s cake. It is so good and rich that frosting is overkill. It is also very easy to make. Just make sure you pay attention to the creaming of the butter and sugar. The longer you cream it, the better the cake. I don’t understand boxed cakes. It takes almost the same time and effort to make this cake and the difference in taste is night and day.

Ingredients

2 sticks butter
2 cups sugar
1/2 tsp vanilla
4 eggs
3 cups flour (don’t pack it or shake it)
3 tsp baking powder
3/4 tsp salt
1 cup milk

Frosting of your choice

Tips

I have two frosting recipes. Choose one or make your own.

Richest Ever Swiss Meringue Buttercream Frosting.
7-Minute Frosting.

Step by Step Instructions

Step 1

Preheat Oven to 325°F.

Step 2

The most important trick in making a great, moist cake is to beat the butter and the sugar in the mixer until you can’t feel any sugar granules and is very creamy. (About 5 minutes).

Step 3

Add eggs one at a time, beating well after each addition. Add vanilla.

Step 4

Mix flour, salt and baking powder, add to butter mixture lowering the speed, one bit at-a-time, alternating with little bits of milk. Beat only until it is mixed.

Step 5

Pour in two 9-inch, round pans and bake for about 1 hour or until a knife in the center comes out clean.

Step 6

Let cool on rack before turning out.

Step 7

Frost with your favorite frosting.