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Vanilla Butter Cake with Cake Batter Butter Cream Frosting

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  • • 3-½ cups Cake Flour, Sifted
  • • 4 teaspoons Baking Powder
  • • ½ teaspoons Salt
  • • 2 sticks Unsalted Butter, Room Temperature
  • • 2 cups Sugar
  • • 4 whole Large Eggs, Room Temperature
  • • 1 cup Milk, Room Temperature
  • • 2 teaspoons Vanilla Extract
  • • 2 Tablespoons Sour Cream
  • • 2 sticks Unsalted Butter, Room Temperature
  • • 1-¼ cup Yellow Cake Mix
  • • 4 cups Powdered Sugar
  • • 2 Tablespoons Milk
  • • ¼ teaspoons Food Coloring
  • • 1 teaspoon Vanilla Extract (clear If You Have It)
  • • 1 Tablespoon Milk Or More As Needed For Thinning The Frosting
  • • ⅛ cups Non-perils Rainbow Sprinkles


  1. For the cake: Preheat oven to 350 F and butter two round 9 inch pans. Set pans aside.
  2. In a large mixing bowl, sift together cake flour, baking powder, and salt. Set aside.
  3. Put the butter into the large bowl of your stand mixer. Using the electric mixer, blend the butter until fluffy then slowly add the sugar until combined. Add the eggs one at a time. Be sure to scrape the sides of the bowl.
  4. Slowly begin to add the dry ingredients into the creamed mixture while interchangeably adding the milk. Beat the mixture until smooth. Add the vanilla extract and sour cream.
  5. Place an even amount of batter in both cake pans and bake for 25 minutes. Once finished baking, remove from oven and allow to cool in the pans. Once the cakes have cooled down enough, remove them from the pans, place them on a wire rack, and place them in the refrigerator for about an hour. This will allow frosting the cake much easier.
  6. For the frosting: Put the butter and cake mix into a medium-sized bowl. With an electric mixer, beat the butter and cake mix until well blended. Slowly add the powdered sugar. It will begin to get thick. Now, add the milk, food coloring, and vanilla extract. The frosting should become creamy. If it is still a little thick add a teaspoon of milk at a time. A little milk goes a long way so don’t “eye-ball” it and just pour the milk in. It is important to measure the milk. When the frosting is to the consistency of your liking, you are ready to ice the cake.
  7. Remove the cakes from the refrigerator. With a bread knife make the cakes as even as possible by slicing off the rounded top of the cakes so that they are even. Set one cake on a serving platter. Begin to frost the bottom part of the cake with about a 3rd of the icing. Place the other cake on the top with the flat bottom facing up. This will give the top of the cake a smooth look and will eliminate it from looking crumbly while you ice the cake. Use about a 3rd of the frosting to frost the other part of the cake. Use the rest of the frosting to complete the sides and more at the top. Use all of the icing so none of the cake will show. Sprinkle the top with the sprinkles if you would like.