eggs (bring to room temp by placing in a
bowl of warm water)
tsp baking powder
2/3 cups all purpose flour (I use King Arthur
cup milk (any whole milk)
Cream butter and
sugar. Let butter sit out for half an
hour to an hour first to soften.
Add eggs one at a
time, beating well after each. (*Add
choc. if doing choc. cake)
Add baking powder
and salt, beat well.
enough to mix (do not overbeat), add part of the flour, then part of the milk,
repeating 3-4 times until all is mixed in.
Bake in greased
(I use butter) and floured pan. Cake is
done when toothpick comes out clean.
25 minutes For 10” tube pan bake for 40
cupcakes bake for 18-19 minutes
add 3 TB cocoa or 1 ½ blocks of chocolate, melted.
Butter Frosting or 1.5 times recipe
TB butter (1 stick plus 1 TB)
butter till light and fluffy. Gradually
add half the powdered sugar, beating well.
Beat in 2 TB milk and the vanilla.
Gradually add the remaining powdered sugar, beating constantly. Beat in enough milk to make frosting of
spreading consistency. If adding liquid
for color, such as juice from frozen strawberries or raspberries, sub the juice
for the milk until you reach the desired color.
plastic googly eyes at Wal-Mart. (craft section). Grease generously with oil and flour.
The frosting is a little thin because of all the butter so it’s easiest to make the cake in a pan instead of a layer cake, but a layer cake is still doable. Or you could use chocolate frosting instead.
Here’s a bunny cake I made for my son’s 2nd birthday.