- 1/2 cup unsalted butter, softened
- 1 cup granulated white sugar
- 2 large eggs (room temp. if possible)
- 1/2 tsp vanilla extract
- 1/4 tsp imitation butter flavoring
- 1/2 cup whole or 2% milk
- 1 1/2 cups self rising flour
for the whipped cream frosting
- 2 cups heavy whipping cream, chilled
- 1/4 cup, or more to taste, powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles to decorate
- Preheat the oven to 350 degrees Farenheit. Prepare two 6-inch cake tins by lining the bottom with parchment paper and spraying all over the inside with baking spray, or using softened butter. Alternatively, you can also use one larger 10 inch pan or a deep glass Pyrex dish that’s 8x8.
- Beat the butter and sugar together on medium speed for a good minute or two until it’s light and fluffy.
- Add the eggs in and beat for another minute. Stop and scrape the sides of the mixing bowl with a rubber spatula, then add the vanilla and butter extract. Mix again to combine.
- Now, alternate adding the flour and milk, beginning with the flour. Add a third of the flour in and mix on low speed just until it’s mixed in. Add half of the milk in and again mix on low speed. Add another third of flour, mix, then the remaining milk, mix, and finally the remaining flour, mix.
- Distribute the batter into your pan(s), then place on the middle rack to bake for 20-30 minutes. Check readiness by gently pressing down on the cake to see if it springs back to the touch. If it does, it’s ready. You can also stick a toothpick in the center and if it comes out clean or with just a few tiny crumbs it’s ready.
- Flip the cake(s) out onto plastic wrap and wrap tightly, taking care to remove the parchment paper from the cake. Let the cakes cool completely wrapped up in the plastic wrap sitting on a wire cooling rack.
- Once the cakes are cool, create your frosting by whisking the cream and vanilla on high speed. Once combined, add in the sugar and whisk until a soft frosting has been created. It shouldn’t too stiff yet. Taste test and add more sugar, if desired. Continue whisking on high speed until your cream has stiffened up enough to cling to the whisk well and not slide off of it. It should be soft but not quite as light or delicate as Reddi-whip. Instead it will look more like cool whip. Don’t whisk too much as the cream will eventually begin to curdle and become lumpy.
- Apply the frosting all over the cake, including sides, top, and in between if you made more than one layer. Use an offset spatula to help you smooth out the frosting. For piping decor, using a pastry bag with a star tip to add any piped design to your frosting. Add sprinkles as desired. Keep cake refrigerated until ready to serve.
double recipe ingredients for a larger cake better suited for a bigger gathering that needs to feed 12-14 people rather than 8-10.