Celebration Cake
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For Cake

  • 2 ½ cups Sifted Swans Down Cake Flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

For Frosting

  • 1 cup (2 sticks) – unsalted butter, softened
  • 4 cups  powdered sugar
  • 1 teaspoon vanilla extract
  • 3 ounces unsweetened chocolate, melted
  • 1 to 2 Tablespoons whole milk



PREHEAT oven to 350°F.  Butter and lightly flour two 9-inch layer pans.

For Cake:

SIFT Swans Down Cake Flour once, measure, add baking powder, salt and sugar and sift once more.

MIX  together at low speed for 2 minutes, softened butter, flour mixture, 3/4 of the milk and vanilla.

ADD eggs, and remaining milk and beat 1 minute longer.

POUR batter into prepared pans.  Bake about 20-25 minutes; until tester inserted in center comes out clean.  Cool in pans 10 minutes.  Remove from pans and cool completely on wire racks.

FROST with Chocolate Butter Frosting.

For Frosting:

CREAM butter and 2 cups powdered sugar in small bowl.  Beat in vanilla and melted chocolate.

ADD remaining powdered sugar gradually, beating well after each addition.

THIN with milk to reach desired consistency.

  • Andrea says:

    I made this cake and it was delicious.. I also made the whipping cream pound cake and it was delicious and the moisture in both cakes was perfect..

  • Karen says:

    We made this cake for many years! It is scrumptious!

  • Norma says:

    When I was growing up, my mother made this cake regularly for dessert for our family. It was a favorite, and I am delighted to find the recipe online.

  • Michelle M Moore says:

    This is the best white on white birthday cake ever! It is better than almost all professional bakeries. Grocery store cakes do not even come close to this.

  • Joan E. Schwartz says:

    My mother made this cake into cupcakes and we had them for every birthday. The only change I made was to make cream cheese frosting instead of buttercream. I made them for my children and my grandchildren and hopefully before too long my great-grandchildren. It was, is and will always be a winner!

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