Happy Day Cake
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For Cake

  • 2 ½ cups – Sifted Swans Down Cake Flour
  • 3 tsp. – baking powder
  • 1 tsp. – salt
  • 1 ½ cups – white granulated sugar
  • ½ cup (1 stick) – unsalted butter, softened
  • 1 cup – milk (whole or low fat)
  • 1 tsp. – vanilla extract
  • 2 – large eggs, room temp.

For Frosting

  • ½ cup (1 stick) – unsalted butter, softened
  • 4 cups – confectioners sugar
  • 1 tsp. – vanilla extract
  • 3 oz. – unsweetened chocolate, melted
  • 1 to 2 Tbsp. – 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.

IN a large bowl stir butter to soften; add dry ingredients, ¾ cup of the milk, and the vanilla.

MIX on low speed until moistened. Beat on low speed 2 minutes.  Add eggs and remaining milk; 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 sugar in small bowl.  Beat in vanilla and melted chocolate.

ADD remaining sugar gradually, beating well after each addition.

THIN with milk to reach desired consistency.


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