This basic vanilla cake batter is the perfect beginning to beautiful cakes, cupcakes, and petits fours.
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
How to Make It
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.
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.
Add an additional 1/4 tsp. vanilla extract if you do not have almond extract.
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.
Bake this at 325 degrees. The time depends on pan kind and size. I'm making a bunt dark pan and going to check it after 30 min with a tooth pick. And then every 5 min after that. I would imagine cupcakes would take a little shorter baking time and should be checked after 15 min.
If you use cake flour, vanilla paste, and fresh, good eggs, this is a fantastic cake! You really need to use real butter as well. The Irish or European butter is great. This recipe exposes any short cut, and rewards good ingredients!!
I have made this recipe three or four times. The first time I made it, I thought it a bit dry. I have decided that two or three things are necessary for it to be the really super recipe it can be. First of all, it needs to be refrigerated. Secondly, you definitely need to use cake flour as the recipe calls for. Don't overcook the cake, and always keep it tightly wrapped. If you do those things, I think you will find that the cake stays moist and delicious. It is a dense cake, but it is really good, especially with the buttercreme frosting. It's a good cake to decorate for special occasions.
I wish I had read the reviews. I usually do before I make a recipe. I made this cake this weekend for Easter with the chocolate buttercream icing. The cake was terrible. I followed the recipe excactly and what a disappointment! The icing was delicious and the only redeeming feature. The cake was very dense and dry and really very bland tasting to me. IT was a lot work and trouble to make and have it not come out great. The cake was beautiful to look at because I decorated it with spring confetti sprinkles and Easter eggs. Too bad it was not palatable.
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