Saturday, June 8, 2013

Classic Vanilla Cake

Yield: Triple-layer, 8” or 9" round cake or approx. 30 cupcakes or 9½ doz mini-cupcakes

  • 2 ⅔ c.  cake flour
  • 1 t.  salt
  • 1 t. baking soda
  • 2 ½ t. baking powder
  • 4 eggs
  • 1 ½ c. sugar
  • 4 t. vanilla extract, clear
  • 1 c. oil
  • 1 c. buttermilk

  1. Preheat oven to 350°F . Prepare cake pans with non-stick spray or cupcake pan with paper liners.
  2. In medium sized mixing bowl, sift together dry ingredients; set aside.
  3. In large mixing bowl, beat eggs. Add sugar – beat thoroughly until smooth. Add oil and vanilla – beat on high until frothy.
  4. Alternating…add flour mix and buttermilk; set mixer to low.
  5. Batter will be thin.
  6. Divide batter among cake pans or fill cupcakes ⅔ full.
  7. Bake for 22-25 minutes; cupcakes 15-17 minutes.
  8. Cool completely. Frost with luscious Vanilla Buttercream.

Hot tip:  When filling cupcakes with this batter, first pour batter into a measuring cup with a spout then fill each cupcake...this reduces drips and mess and puts more yummy goodness in the pan and not on the counter.

Hot Tip:  This doesn't lend itself to substituting half of the oil with applesauce - some of the sparkly vanilla flavor is lost.  The cake turns out wonderfully, but the flavor is diminished a wee bit.

Adapted from

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