Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Classic Yellow Cake Batter 3.5 (628) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2022 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: 8 cups Layer cake, cupcakes, or loaf cake? Our basic yellow cake batter recipe makes all these and more. This classic, all-purpose batter will help you turn out Raspberry-Cream Layer Cake, Cappuccino-Chocolate Cupcakes, and Chocolate-Vanilla Marble Cakes. The buttermilk in the batter is not only a flavor enhancer with its subtle tang, but it also keeps the cake moist and tender. Be patient creaming the butter and sugar, as this important step ensures the final product is light and fluffy. Ingredients 1 cup (2 sticks) unsalted butter 1 ¾ 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 ½ teaspoon fine salt 1 ½ cups buttermilk Directions 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. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract. 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. 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. Diana Chistruga 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. Print