1/2 C room temp butter
1 C sugar
2 C cake flour (I used 2 C Cup 4 Cup, removed 4 Tbsp, added 4 Tbsp cornstarch for GF version)
3 tsp baking powder
1 tsp fine salt
1 C milk
1/4 C sour cream
3 tsp vanilla extract
1 1/2 C butter, softened at room temp
6 C confectioners sugar
2 tsp vanilla
2 tsp milk
Preheat oven to 375.
cream butter and sugar in a large mixing bowl..
Mix dry ingredients (flour, salt, baking powder)
measure out milk, then sour cream, add to a jar, and shake it up...
Add dry ingredients to butter/ sugar mixture gradually while alternating in milk/sour cream mixture
lastly, mix in vanilla
split batter between two 8" well greased cake pans....
bake 25 -27 min or until a toothpick inserted comes out clean
cool for about 15 minutes before removing from pan...
make your icing while cakes are cooling...
mix butter, add half of the confectioners sugar, add vanilla & milk, mix, add the rest of the sugar, and mix until light and fluffy!
after cakes have cooled completely, frost and decorate! I used candy corn, because...'tis the season for it!
and gobble up! Preferably with a nice cold glass of raw goat milk! Yummmmmmm