I'm adding the button link to my fantastic FUDGE BUTTERCREAM FROSTING at the end. But, if you're doing the sugar-free version, it's truthfully best to just beat some canned sugar-free chocolate frosting in a bowl (with a whisk or spoon), then fold in Cool Whip ~ or just thin it down a little by stirring in more milk (or sugar-free liquid coffee creamer).
Best YELLOW LAYER CAKE (sugar or sugar-free)
2-1/2 cups all-purpose flour
1-1/3 cups granulated sugar (or regular white Splenda)
3/4 cup (12 TB) unsalted butter, softened
4 large eggs……………………………………1/4 tsp. salt
1 cup milk, any kind (I like unsweetened vanilla almond or cashew milk)
1 tsp. baking powder…………………………1 tsp. real vanilla extract
1/2 tsp. baking soda (increase to 1 tsp. ONLY if using Splenda)
TIP: To make a small 6” 2-layer ~or~ 8” square cake, cut all ingredients in half
Preheat oven to 350°F. Spray 2 8” or 9” cake pans (or 1 9x13” pan) with non-stick baking spray (containing flour). Set aside.
Whisk together flour, baking powder, baking soda & salt in a bowl; and set aside.
In electric mixer bowl, beat butter and sugar/Splenda with until light and fluffy (about 2 min). Add eggs one at a time, beating after each addition, then the vanilla.
Alternately add in flour mixture and milk, mixing well between each addition, beginning and ending with flour mixture. Beat a minute or so until the batter is smooth and creamy.
Spread batter evenly in prepared pan(s). Bake until a toothpick comes out clean, 18-25 minutes. Let cool completely before frosting.
FLAVOR VARIATION: You could substitute half of the milk with Crème Brulee or Caramel liquid flavored coffee creamer.
FROSTING TIP #1: As my grandmother taught me, I always put strips of waxed paper under the bottom layer of a cake that I'm going to frost (to keep the plate from getting frosting on it). Then wait for the frosting to set, and carefully pull the waxed paper strips out.
FROSTING TIP #2: Put the bottom layer of the cake on your plate top-side-up. Frosting ~ Then put the top layer on, UPSIDE-DOWN (so that the flat bottom of the cake is on top ~ giving you an even surface to frost as the top of the cake). You can fill in any spaces between the layers with extra frosting.