Under 30 Minutes

Classic Yellow Cake Batter

Layer cake, cupcakes, or loaf cake? One basic batter makes all these and more. Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes each use this entire batch of batter. For the Pineapple Buckle, halve the recipe -- leftover batter would deflate if stored.

  • Prep:
  • Total Time:
  • Yield: Makes 8 cups

Photography: Romulo Yanes

Source: Everyday Food, April 2012

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups sugar
  • 4 large eggs plus 2 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 3 cups cake flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 cups buttermilk

Directions

  1. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

  2. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.

  3. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.

  4. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

Cook's Notes

Don't rush when mixing the butter and sugar. This important step, called creaming, aerates the batter for a light and fluffy texture.

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