Buttercup Golden Layer Cake

This recipe comes from the Buttercup Bakeshop Cookbook.

Buttercup Golden Layer Cake


  • 1 cup unsalted butter — softened
  • 2 cups sugar
  • 4 large eggs — room temp
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour


  1. Preheat oven to 350.
  2. Grease and lightly flour three 9×2 inch round cake pans. Line the bottom with parchment paper.
  3. In mixing bowl, using medium speed of electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix the milk and vanilla together -do not add just yet. Combine both of the flours and add in two parts, alternating with the milk and vanilla mixture, beating well after each addition. *Do not overbeat, if you do, the cake will not be light and fluffy.
  4. Divide the batter among the prepared pans. Bake for 20-25 minutes or until a cake tester comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
  5. If you’re making cupcakes, line 2 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about 3/4 full. Bake until tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pan and cool completely.
  6. When cake has cooled, ice between layers, then ice top and sides of cake.

Comments (1)


This cake turned out wonderfully as cupcakes. Very nice taste and texture, but not too delicate. I had been using the Whimsical Bakehouse vanilla cupcake recipe, but I think this one has it beat. True, the tops didn't dome much, but I prefer that in my cupcakes. It's now my go-to vanilla cake!! Thank you for posting.