Lower the mixing speed to medium-low and add the flour mixture to the butter in 3 parts, alternating with 2 parts of the milk mixture, beginning and ending with the flour. Mix just until it is evenly incorporated. This is a thick, fluffy batter, resembling whipped cream. (There should not be any lumps or dry pockets of flour remaining. If the batter has a curdled appearance it has not been mixed enough. Increase the speed to medium and mix for another minute or until it is thick and fluffy.)
The frosting should be stiff enough to hold its shape but not so stiff that you’ll be unable to spread it easily on the cake. Add 1 or 2 small drops of red food coloring and continue beating the frosting on medium-low speed until you have a uniform pale pink color. This frosting is heavy but it should still have a fluffy quality.
Place one layer, top side down, on a flat serving plate. Using a thin metal spatula, spread the top of this cake round with a ½-inch thick layer of frosting, leaving a ¼-inch unfrosted border around the edge. Place the second layer top side up on the first, aligning the layers evenly. Spread a generous layer of frosting around the sides of the cake, rotating the plate as you work so you’re not reaching around the cake to frost the other side. Try not to let any loose crumbs get caught in the frosting. Let the frosting extend about ¼ inch above the top of the cake.
1. This recipe called for 35-40 minutes of cooking time, but I ended up cooking my cakes about 50 minutes. It will just depend on your oven and your elevation so just watch your cakes carefully.
[/i]2. This cake is extremely delicate so be extra careful while you are getting them out of the pans and make sure they are cool enough. Once I removed the cake from the pan I wrapped them in saran wrap and put them in the fridge overnight. They were much easier to frost and even the spots that had started to crack, stayed together when I frosted it.
3. I had one cake pan overflow a little bit, so don't be alarmed if that happens. I think next time I will use my deeper 9-inch cake pans (which I would have used, but I completely forgot I even had them) because this cake does raise quite a bit during the baking time.