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Happy Day Cake

Serves: two 9 inch round layer pans
Cook Time: about 20-25 minutes
For Cake
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


PREAHEAT 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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