Buttermilk Yellow Cake

This is a mom classic recipe. She gave it to me a couple weeks ago to use for Rylynn's birthday cake and I loved it! It was a big hit at the party too. I made two round cake pans and as soon as they were completely cooled, I covered them and froze them to frost the next day. If you frost them when frozen it makes them really easy to work with and you don't get crumbs in your frosting. It kept the cake so fresh too.

2 cups sugar
1 cup butter softened
4 eggs
2 cups flour
1 tsp baking powder
1 cup buttermilk or sour milk(1 Tbsp vinegar to l cup milk)
1/4 tsp baking soda
1 tsp vanilla
dash of salt

1. Cream butter and sugar till smooth.
2. Add one egg at a time while blending on low speed.
3. In a separate bowl add baking powder to flour.
4. In another bowl add baking soda to buttermilk.
5. Alternate adding dry and wet ingredients to sugar mixture ending with dry ingredients.
6. Add vanilla to all.
7.Bake in greased and floured pans at 325 degrees. Two round pans cook about 20-25 minutes, 9x13 pan cook about 45 minutes.

Frost with whatever you want. I used the Wilton's vanilla buttercream frosting. (Recipe below)

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

instructions
(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.