“Birthday season” is upon us. This is my absolute favorite birthday cake recipe! It’s pretty generic and can be adapted by adding nuts, or changing the flavoring just a bit. I love Paula Deen’s recipes anyway, but this is one of her best!
1-2-3-4 Birthday Cake
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
If you need a delicious frosting to top the cake, this is a standard in our home–(also from Paula Deen).
Mama’s Quicker Fudge Frosting
- 1 stick butter
- 3 tablespoons cocoa
- 1/3 cup milk
- 1 box powdered sugar
- 1 teaspoon vanilla
- 1 cup nuts, chopped (optional)
In a saucepan, combine butter, cocoa, and milk; bring to a boil. Add sugar and vanilla; beat well until smooth.
Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency. Frost cake and sprinkle on nuts, if desired.
