MOIST YELLOW CAKE WITH BUTTERCREAM FROSTING

2 sticks butter, softened

2 C sugar

4 eggs, room temperature

3 C sifted, self-rising flour (White Lily)

1 C whole milk, room temperature

1 t vanilla

1/2 t butter flavoring

simple syrup

Pre-heat oven to 350 degrees.  Grease and flour three, 8 inch cake pans.  Using a mixer, cream butter until light and fluffy; about 5 minutes.  Add sugar and continue to cream for about 7 minutes.  Add eggs, one at a time.  Add flour and milk, alternating, to creamed mixture, beginning and ending with the flour.  Add vanilla and butter flavoring until just mixed.  Divid batter equally into three cake pans.  Hold each layer about 3 inches above your counter and carefully drop the pans flat onto the counter several times to ensure release of any air bubbles.  Bake for 25-30 minutes until passes toothpick test.  Cool in pans for 5-10 minutes.  Remove and immediately wrap each layer in plastic wrap to seal in moisture.  Cool completely on wire racks.  

To assemble:

Unwrap first layer and using a serrated knife, level off the top of your cake.  Place layer onto your dish.  Using a spray bottle, spray lightly and evenly with simple syrup.  Add a layer of frosting.  Repeat on second and third layers.  Frost sides and top.

BUTTERCREAM FROSTING

4 sticks room temperature butter

2 t vanilla

2 boxes powdered sugar

2-6 t milk, half and half or cream

desired food coloring

Using a mixer, cream butter and vanilla until smooth.  Add sugar gradually.  Slowly add milk until desired consistency.  Add food coloring for desired color.