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Nutrition Facts

Serving Size 1 (171g)

Recipe makes 16 servings

Calories 645
Calories from Fat 228 (35%)
Amount Per Serving %DV
Total Fat 25.4g 39%
Saturated Fat 15.5g 77%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 117mg 39%
Sodium 181mg 7%
Potassium 85mg 2%
Total Carbohydrate 102.2g 34%
Dietary Fiber 0.6g 2%
Sugars 84.0g
Protein 4.7g 9%

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Magnolia Bakery's Vanilla Birthday Cake and Frosting

Recipe #139518 | 50 min | 25 min prep | add private note
Marie

By: Marie
Sep 30, 2005

These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"

SERVES 16 , 1 3 layer cake (change servings and units)

Ingredients

Cake Batter

Buttercream Frosting

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  3. 3
    In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  4. 4
    Add the sugar gradually and beat until fluffy, about 3 minutes.
  5. 5
    Add the eggs one at a time, beating well after each addition.
  6. 6
    Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  7. 7
    Divide batter among the cake pans.
  8. 8
    Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  9. 9
    Let cakes cool in the pans for 10 minutes.
  10. 10
    Remove from pans and cool completely on wire rack.
  11. 11
    If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  12. 12
    Spoon the batter into the cups about three-quarters full.
  13. 13
    Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  14. 14
    Remove cupcakes from pans and cool completely on a rack before icing.
  15. 15
    When cake has cooled, ice between the layers, then ice top and sides of cake.
  16. 16
    To make the icing - place the butter in a large mixing bowl.
  17. 17
    Add 4 cups of the sugar and then the milk and vanilla.
  18. 18
    Beat until smooth and creamy.
  19. 19
    Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  20. 20
    If desired, add a few drops of food coloring and mix thoroughly.
  21. 21
    Use and store icing at room temperature, as icing will set if chilled.
  22. 22
    Can store in an airtight container for up to three days.

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Featured Reviews for This Recipe

From: Chef #921940

On Nov 7, 2009

I made the cake but not the frosting. I had two small children helping me as we were making cupcakes for Halloween. We added about 1/4 c Halloween sprinkles for a speckled look. This recipe was super easy to make and delicious. Thanks for a keeper.

0 people found this review helpful

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  • From: t3hcute1

    On Oct 26, 2009

    I didn't try the cake yet but I did for the frosting. This one is awesome. I've been looking for this particular tasting frosting from back when I was a little kid and this is as close as it comes. I'm definitely hanging on to this one. ^.^

    0 people found this review helpful

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  • From: Chef #262662

    On Mar 1, 2006

    The best cupcakes ever! The first time I made this i didn't read the note on mixing the cake batter. If you overmix the cake batter, the cake will come out harder and drier. So the second time i made this, when adding the flour, I just mixed it in by hand, not using the electric blender and then just used the blender slightly at the end to get it all mixed together. That made the cake come out more moist.

    45 people found this review helpful

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  • From: New Mom Kate

    On Mar 3, 2006

    This recipe makes the most delicious cupcakes! I made them for an adult birthday party and everyone raved about them. The cake part is moist and tasty. And the buttercream icing is divine! I had no problems making this recipe and used an electric mixer for all combining and stirring. Tip: Store these cupcakes in a Tupperware container overnight and they will be super moist the next day!

    28 people found this review helpful

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  • Read all 119 reviews

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