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Classic Yellow Cake Batter

Classic Yellow Cake Batter

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.

Everyday Food, April 2012 http://www.marthastewart.com/897987/classic-yellow-cake-batter
3.9
Rated
78100(45)45
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Makes 8 cups
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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.

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