Three layer yellow cakes were a constant at my house growing up!
Those homemade 1-2-3-4 light fluffy layers would have a variety frosting flavors. My favorite was caramel and continues to be a staple at holiday time at my house.
In honor of my mother, I invite you to please enjoy this family favorite.
- 2 sticks butter
- 3 cups brown sugar
- 1 cup milk
- 8 cups confectioners’ sugar, sifted
- Melt the butter in a large heavy saucepan on low heat. Stir in the brown sugar and milk. Bring to a boil and simmer about one minute, stirring constantly.
- Remove from heat and let cool slightly. Stir in confectioners’ sugar until well blended.
- Spread between layers, on sides and top of cake.
- This makes a lot of frosting and cut be cut in half if your family likes less frosting on your cakes. We like a lot!
- 1 cup of butter (2 sticks)
- 2 cups granulated sugar
- 3 cups flour
- 4 eggs
- 1 Tblsp. baking powder
- ¼ tsp. salt
- 1 cup milk
- 1 tsp. vanilla extract
- In an electric mixer, cream the softened butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each.*
- Combine the flower, baking powder and salt. Add alternately with the milk on low speed until well blended, but do not over beat. Add the vanilla and mix well.
- Grease and flour 3 nine inch pans. ( I use a spray such as Baker’s Joy for preparing the pans). Pour batter evenly into the prepared pans.
- Bake at 350 degrees for about 30 minutes. Remove from oven and let cake layers rest in the pans for about 10 minutes. Turn out onto wire racks to cool completely.
- Caramel Frosting (which I have included) is my favorite, but these light yellow layers work well for your favorite.
- * My mom would separate the egg yolks from the egg whites, then beat the egg whites until fluffy and fold the whites into the batter last. This step made the layers even lighter.
Tell Me: What were some of your favorite desserts made by mom?