Alternate dry and wet ingredients, mixing thoroughly as you go along. End with dry ingredients, making sure the batter is smooth and creamy.
Bake for 30 – 35 minutes. The cake will be ready when it springs back in the middle when pressed lightly. Cool on wire rack for 5 minutes, the cakes will begin to separate from the side of the pans. Remove cakes from pan and cool completely on the rack.
Frosting
Mix flour and water in a pan. Bring to a boil, stirring constantly so the mixture is smooth and creamy with no lumps. Reduce heat and simmer, stirring constantly until the mixture is smooth and silky looking, about 10 minutes. Remove from heat and cool thoroughly, about 1/2 hour. In a bowl, cream butter, sugar and vanilla. Add flour mixture and beat until light and fluffy. The frosting should be smooth and creamy when you’re done, the sugar completely dissolved.
Divide the frosting between the layers and on top. I don’t frost the sides.
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