Sunshine Golden Yellow Cake (4 Star)

I really like cake. Especially this cake. It is moist and fluffy and so far, my absolute favorite vanilla cake.



This recipe is from an old cook book of my mom's and I don't even know the name. But it's very old. Maybe it was my grandmother's to begin with. I've got to take a closer look at it the next time I visit.

I used to love making this cake when I was a child. Before I left home to go to college I copied down all of my mom's recipes onto 3 by 5 note cards that I wanted to take with me and this was one. I still love making it, but now I try to practice some restraint.

Isn't it lovely?



You want to know a secret? Most cake recipes that I have seen (probably this one included--though I don't have the book with me to check it out for sure--I didn't copy it word for word) instruct you to cool the cake before frosting it. Well, if you want a real treat, try frosting your cake when it is still warm, using homemade buttercream frosting. It may not be as beautiful to look at, but it will taste amazing because some of the frosting will melt and be absorbed into the cake like butter on warm bread. I can hardly write of it without jumping up and making this cake!



Sunshine Golden Yellow Cake

Makes one 13 by 9 by 2 inch or 2 9-inch rounds.

Grease and flour pans and preheat oven to 350 degrees.

2 1/2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cups milk
2/3 cup butter, softened (The original recipe calls for shortening, but who really wants to eat that? Blech. I think this recipe works fantastically with butter.)
3 eggs
1/2 cup milk
1 teaspoon vanilla

Sift the dry ingredients together.

Add the 3/4 cup milk and the softened butter and cut together until combined and then beat for two minutes. The batter will be fairly stiff at this point but will become smooth and creamy.

Add the eggs, remaining milk, and vanilla and beat again for two minutes. The batter will become very fluffy.

Pour batter into greased and floured pan(s) and bake in the preheated oven for 30-40 minutes if using a 9 by 13 inch pan or 25-35 minutes if using 9 inch rounds. Cake is ready when it springs back to the touch or a toothpick inserted into the center comes out clean.

Cool and frost as desired (if you want it to look nice), or only cool until cake is still very warm and frost as desired (if you want it to taste even more amazing than it already does).