Basic Vanilla Butter Cake Batter
Baking
Cakes cupcakes
Vanilla: Extract
Easy
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The everyday creamed-butter batter behind layer cakes and cupcakes, made as two 8-inch layers. Plain and vanilla-forward so it works with any frosting. Makes 2 8-inch layers in about 1 hr 18 min.
Prep
20 min
Cook
28 min
Cooling
30 min
Total
1 hr 18 min
Yield
2 8-inch layers
Ingredients
Adjust yield
8-inch layers
Scales from a half to a double batch; give a bigger batch a little more time.
- 2 ¼ cups (280 g)all-purpose flour
- 2 ½ tsp (10 g)baking powder
- ½ tsp (3 g)fine salt
- ¾ cup (170 g)unsalted butter, softened
- 1 ½ cups (300 g)granulated sugar
- 3 (150 g)eggs, room temperature
- 2 tsp (10 ml)pure vanilla extract
- 1 cup (240 ml)whole milk, room temperature
Baking tools for this recipe
Instructions
- Heat the oven to 350 F (175 C). Grease and line two 8-inch round pans with parchment.
- Whisk the flour, baking powder and salt.
- Beat the butter and sugar for 3 to 4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla.
- Add the dry mix in three parts alternating with the milk in two parts, starting and ending with flour, mixing just until smooth.
- Divide the batter between the pans and smooth the tops.
- Bake 26 to 30 minutes, until a toothpick comes out with a few dry crumbs and the tops spring back.
- Cool in the pans 10 minutes, then turn out and cool completely before frosting.
Tips
- Room-temperature ingredients make a smooth, stable batter.
- Stop mixing once the flour disappears for a tender crumb.
- For cupcakes, fill liners two-thirds full and bake 18 to 20 minutes.
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Recipe FAQ
How long does it take to make basic vanilla butter cake batter?
Plan on 20 minutes of prep and 28 minutes of cooking, plus 30 minutes to chill. The recipe makes 2 8-inch layers.
How should I store basic vanilla butter cake batter?
Cover and keep at room temperature 2 days, or freeze wrapped layers up to 2 months.
Can I make basic vanilla butter cake batter ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Made with VanillaGoods
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