I’m 100% a chocolate girl. Vanilla just doesn’t do it for me.
But after spending Saturday cleaning my apartment, I wanted to bake something simple and just perfect to celebrate a great weekend. So I decided on vanilla and I knew I needed a serious vanilla recipe. So I opened my Magnolia Bakery cookbook and found the easiest and best “Traditional Vanilla Birthday Cake.” They say…
“At Magnolia we decided to make our cake not quite a transitional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. we’ll sure you’ll agree this recipe is moist, delicious, and makes a beautiful layer cake or cupcakes for birthdays or any celebration.”
They were a big hit and exactly what I hoped for. I’ll be enjoying them tonight while watching the Oscars. Come on, give vanilla a shot…
Traditional Vanilla Birthday Cake – Adapted from Magnolia’s
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 3/4 cups flour
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350. Line two 12-cup muffin tins with cupcake papers.
- In a large bowl, cream the butter until smooth.
- Gradually add the sugar and beat until fluffy.
- Add the eggs one at a time.
- Mix the vanilla into the milk.
- Alternate between adding the flour and the milk into the wet mixture, beating well after each addition.
- Spoon batter into cups and bake until the tops spring back when lightly touched, about 20 minutes.
Magnolia prefers buttercream frosting but I used my favorite cream cheese frosting instead. Delish.