- If you want your cake to taste fresh and delicious, use fresh and delicious ingredients. I know that sounds like common sense- but seriously- use GOOD and real (read: expensive) vanilla extract, use the best butter, eggs, milk, etc. It truly makes a difference.
- UNDER BAKE this cake. My rule of thumb is set the timer 5-10 minutes under what the recipe says and keep testing every 2-3 minutes. The cake should be firm with a little JIGGLE when you gently shake the pan. It will KEEP COOKING in the pan!! Put a knife in the middle and it should come out with crumbs on it- NOT clean. Clean means you probably over baked it. But still eat it. Obviously.
- IF YOU OVER BAKE IT and the bottom is brown, wait for the cake to cool then take a serrated knife and skim off the brown. Brush the milk soak on it, and it should help the moisture level.
- For the reason above, please please please line your pan with parchment paper buttered on both sides! Even I have over baked my cake (who meeeee?) and needed to resort to the cake shaving!
- For lazy baking, I use an 11×13″ baking pan you’d normally use for brownies. It’s one layer and easier to store than a layer cake. Still line with parchment and butter in case you need to pop it out.
- Preheat oven to 350 degrees.
- Line 2 9″ round pans or 1 9×13 pan with parchment paper (butter pan, place parchment paper down, butter parchment paper).
- Sift dry ingredients and set aside.
- Beat butter for 3 minutes. Add sugar and beat another 3 minutes. Add eggs one at a time and beat thoroughly.
- Add flour mixture on lowest speed one cup at a time, alternating with milk. End with the flour mixture.
- Add vanilla and mix well.
- Pour into prepared cake pans.
- Bake about 20 minutes in the 9″ rounds or 30 minutes in the 9×13 pan until a knife inserted in the center comes out with crumbs. DO NOT over bake- the secret to the yummiest cakes (see notes above). The cake should jiggle a tiny bit in the middle like firm jello (not gooey pudding) and be the slightest golden brown.
- Cool in pans on wire rack for 5-10 minutes only, then flip out on a wire rack covered with parchment paper and cool completely.
- Mix milk soak together and brush over the surface of the cake before frosting.
MARSHMALLOW BUTTERCREAM FROSTING
1 cup salted butter, room temp (or add 1/4 tsp salt to unsalted butter)
14 ounces Marshmallow Fluff
2 cups powdered sugar
1 teaspoon vanilla
* If frosting a sheet cake, I like to halve the recipe since you’re not covering as much area. This frosting is rich!
- Mix butter on medium speed until smooth. Add in the Marshmallow Fluff and mix for an additional minute, or until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the powdered sugar and vanilla, mixing until combined, then turn the mixer up to medium and mix for another minute. Add food coloring if you want.
- Scoop a small amount and drop onto the cake. Take an offset spatula or knife and cover the surface of the cake- it’s ok if crumbs get mixed in- this is called the crumb coat! Let that set.
- Scoop and drop the rest of the frosting on the cake and spread. Top with sprinkles!