I'm going to have to give this only one star although I'd like to give it zero. There's no way of telling how much batter this makes. Is it enough for one 8" round or two? Is it enough for an 8" square pan, a 9" square pan, or a 9"x13" rectangular pan? And what temperature does one bake it at -- probably 350° since that's what most cakes bake at but who knows? If they ever get around to finishing this recipe then maybe I'll try it. But until then it's only half a loaf and certainly NOT better than none.
Basic Vanilla Cake Batter
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- 2 cups sugar
- 1 cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.
- 2. Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Use immediately.
- Ultimate Vanilla Cake Batter: Substitute 2 tsp. vanilla bean paste for vanilla extract. Proceed with recipe as directed.
- Chocolate Cake Batter: Reduce cake flour to 2 cups. Proceed with recipe as directed in Step 1. Whisk 3/4 cup unsweetened cocoa into flour mixture in Step 2; proceed with recipe as directed. Beat 1/3 cup hot water into batter just until smooth.
Add an additional 1/4 tsp. vanilla extract if you do not have almond extract.
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