Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2

This basic vanilla cake batter is the perfect beginning to beautiful cakes, cupcakes, and petits fours.

Recipe by Southern Living March 2009

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Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

Chef's Notes

Add an additional 1/4 tsp. vanilla extract if you do not have almond extract.

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