Louis Birthday Cake: Installment Two

Now, for the cake part of the cake. I scoured the Internet until I found a highly recommended plain vanilla cake from the Magnolia Bakery of New York--famous for the cupcake craze in the 1990's. Toward the end of mixing, I felt the cake batter was much thicker than it ought to be, so I added about 2/3 cup of heavy cream. I figured this would ensure a moist sumptuous almost pudding-like cake, and it did. I also increased the vanilla by one extra teaspoon.

Plain Vanilla Cake
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
2/3 cup heavy cream
2 teaspoons vanilla

Preheat oven to 325°.
Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the milk and cream with the vanilla. Combine the flours and add in four parts, alternating with the cream mixture, beating well after each addition. Divide batter among the cake pans. Bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.