Magnolia's in NY - rip-off vanilla cake recipe

This is THE best cake recipe...hands down! Seriously! All my kids have requested I make their birthday cakes for years & I almost always cheated and did box cakes, but no more. Everyone has said they want only THIS recipe from now on. It's simply divine! You can not go wrong with this cake for any occasion. You don't even NEED a special occasion to make this cake. It's that good!

Using the following recipe I made a cake (9x12 glass cake pan) & had TONS of icing left over. The bakery in New York usually uses this recipe for cupcakes, so we're going to try that next. Actually, I'm making them on Friday for Brent's Halloween party at school, so I'll report back then.

Cake Batter

* 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
* 1 teaspoon vanilla

Buttercream Frosting

* 1 cup unsalted butter, very soft
* 8 cups confectioners' sugar
* 1/2 cup milk
* 2 teaspoons vanilla

Directions

1. Preheat oven to 350°.
2. Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. Divide batter among the cake pans.
8. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9. Let cakes cool in the pans for 10 minutes.
10. Remove from pans and cool completely on wire rack.
11. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
12. Spoon the batter into the cups about three-quarters full.
13. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14. Remove cupcakes from pans and cool completely on a rack before icing.
15. When cake has cooled, ice between the layers, then ice top and sides of cake.
16. To make the icing - place the butter in a large mixing bowl.
17. Add 4 cups of the sugar and then the milk and vanilla.
18. Beat until smooth and creamy.
19. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
20. If desired, add a few drops of food coloring and mix thoroughly.
21. Use and store icing at room temperature, as icing will set if chilled.
22. Can store in an airtight container for up to three days.