2 Layer Yellow Cake

Allergy Milk, Wheat
Meal type Dessert
A Castonguay family recipe for a moist double layer cake with buttercream frosting is impossible to resist.


  • 1 cup Maine Country Butter™ room temperature (Two squares of Maine Counrty Butter™ equals one cup.)
  • 2 cups Sugar
  • 4 Eggs (at room temperature)
  • 2 teaspoons Vanilla
  • 3 cups Cake Flour
  • 3 teaspoons Baking Powder
  • 1 cup Milk


Step 1
Preheat oven to 350° F.
Step 2
Grease and flour two 9 inch round cake pans.
Step 3
Combine Maine Country Butter™ and sugar in an electric mixer, beat until light and fluffy.
Step 4
Add the eggs and extract, mix well.
Step 5
Add one cup cake flour, 1 tsp baking powder and 1/2 cup milk, mix well and repeat.
Step 6
Add the last cup of flour and the final tsp of baking powder.
Step 7
Divide the batter evenly between the two prepared pans.
Step 8
Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
Step 9
Let the cakes stand in the baking pans for 15 minutes after being removed from the oven.
Step 10
Flip the cake out of the pan onto a cooling rack and allow to cool completely before frosting.

Buttercream Frosting

Allergy Milk
Meal type Dessert


  • 1 cup Maine Country Butter™ (at room temperature)
  • 4 cups Sifted Confectioner’s Sugar (approx. 1 lb)
  • 1 teaspoon Vanilla
  • 2 tablespoons Milk


One cup of our butter equals 2 squares.


Step 1
In an electric mixer cream Maine Country Butter™ and vanilla.
Step 2
Gradually add the sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
Step 3
When all the sugar has been mixed in, icing will appear dry.
Step 4
Add milk and beat at medium speed until light and fluffy. Add additional milk to smooth if needed.