Vanilla Butter Cake

A little while ago I shared that I had made a vanilla cake recipe from my favorite cake book to make cupcakes for the Fudgelet. I also used the same recipe to try out my new number/letter cake pan. Maybe not the best idea to use a new recipe and a new pan, but it worked pretty well. The cake pan had a little bit of a learning curve but nothing crazy and we liked the cakes we got. Basically, the letter pan is about the same amount of batter as an 8 inch cake, so I ended up having some batter left that I used for a round cake.

It was to celebrate 7 years of marriage for me and K. I used leftover frosting from the freezer since I wasn’t sure how much frosting I would need, and this worked out well. We had just enough chocolate for the 7 and just enough vanilla for the round cake.

I cut off a good bit of the “7” because when you make it, it bakes upside down and then you flip it out to make the correct letter/number. So, the top ended up rounded which would make for a wobbly cake when it flips to the bottom. I leveled it the best I could and we dealt with the cake scraps properly. (In our bellies.)

The cake recipe is pretty straightforward and makes for a nice fluffy, buttery cake that isn’t overly rich and can pair nicely with different frostings.

Directions for Vanilla Butter Cake

Slightly adapted from Layered

  • 425 g cake flour, plus extra for the pans
  • 1 Tablespoon plus 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup (2 sticks) butter, room temperature
  • 390 g granulated sugar
  • 2 teaspoons vanilla extract
  • 6 egg yolks
  • 1.5 cups milk

Preheat the oven to 350 degrees F, then grease and flour 2 8 inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt.

Using the paddle attachment for a stand mixer, beat the butter on medium speed until it becomes a bit fluffy (about 2-3 minutes).

Then add the sugar and mix on medium-high until the mixture has lightened and is again fluffy (about 3-5 minutes). Scrape down the bowl as needed.

On medium-low speed, add the vanilla and egg yolks (one at a time, beating for about 15 seconds between each).

On low speed (or stop the mixer to add and then use low speed to mix) add the flour mixture and milk, alternating 1/3 flour, 1/2 milk, half of the remaining flour, rest of the milk, rest of the flour. After the last bit of flour is combined, scrape down the bowl, then mix on medium speed for 30 seconds.

Divide the batter between the pans and then bake for about 25-30 minutes, or until a toothpick comes out with a few crumbs attached. Let the cake layers cool in their pans on a wire rack for 10-15 minutes, then remove them from their pans to cool the rest of the way before frosting them.

Directions for Vanilla Butter Cake (without pictures)

Slightly adapted from Layered

  • 425 g cake flour, plus extra for the pans
  • 1 Tablespoon plus 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup (2 sticks) butter, room temperature
  • 390 g granulated sugar
  • 2 teaspoons vanilla extract
  • 6 egg yolks
  • 1.5 cups milk

Preheat the oven to 350 degrees F, then grease and flour 2 8 inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt.

Using the paddle attachment for a stand mixer, beat the butter on medium speed until it becomes a bit fluffy (about 2-3 minutes). Then add the sugar and mix on medium-high until the mixture has lightened and is again fluffy (about 3-5 minutes). Scrape down the bowl as needed.

On medium-low speed, add the vanilla and egg yolks (one at a time, beating for about 15 seconds between each).

On low speed (or stop the mixer to add and then use low speed to mix) add the flour mixture and milk, alternating 1/3 flour, 1/2 milk, half of the remaining flour, rest of the milk, rest of the flour. After the last bit of flour is combined, scrape down the bowl, then mix on medium speed for 30 seconds.

Divide the batter between the pans and then bake for about 25-30 minutes, or until a toothpick comes out with a few crumbs attached. Let the cake layers cool in their pans on a wire rack for 10-15 minutes, then remove them from their pans to cool the rest of the way before frosting them.

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