1-2-3-4 Cake
 
 
Ingredients
  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 8 or 9-inch round cardboard cake tray
  • foil
Instructions
  1. Preheat oven to 350°F.
  2. Grease 3 9-inch round cake tins. Line with wax paper and grease the bottoms, then flour the tins.
  3. 1. Add butter to a large mixing bowl and beat on medium speed, creaming the butter until it is light and fluffy.
  4. 2. While the mixer is running, gradually pour in the sugar. Continue to beat for another 6 to 8 minutes.
  5. 3. Add each egg, one at a time, mixing thoroughly after each addition.
  6. 4. With the mixer running, add some of the flour, alternating with some of the milk. Continue alternating milk and flour, ending with the flour. Mix in vanilla extract.
  7. Pour into the baking pans, trying to have equal amounts in each. Smooth the tops with your spoon. Drop from about 5-inches height a few times to remove any bubbles that may be in your batter.
  8. Bake for about 25 -30 minutes or until a toothpick inserted in the center comes out clean and edges have pulled slightly away from the sides of the pans.
  9. Cool for 5-10 minutes then gently remove from the pans and allow to finish cooling completely on a metal rack.
  10. While they are cooling, wrap the cardboard cake tray with foil. This will be used as the base for your cake and allows for easier transfer to your party and onto your pedestal cake stand if you have one.
Notes
*I only used two layers and froze the third layer to use as a smaller cake another day.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/05/09/lemon-meringue-rose-petal-cake/