That distinction puts it squarely between the two styles, with a mellow flavor and light but velvety crumb. Continue to beat until it resembles coarse crumbs. Beat the butter into the flour mixture, one cube at a time. In a stand mixer, stir together flour, sugar, baking powder, and salt. A quick primer: Yellow cakes get their custard-like flavor and richness from egg yolks, while fluffy white cakes owe their lightness to egg whites, but butter cakes are a whole-egg affair. In a small bowl, whisk together eggs, buttermilk, oil, and vanilla. Combine your dry ingredients in a separate bowl, then add about of the mixture into your bowl. Then, add your vanilla and stir to combine. Add the eggs one at a time, beating well after each addition. There are a million recipes to choose from, but none more classic than a simple butter cake. Cream the butter, oil, and sugar in the bowl of a stand mixer. It's a show-stopping labor of love that makes any occasion feel special. Whether it's a birthday party or New Year's Eve, nothing kicks off a celebration quite like a layer cake. Add eggs, 1 at a time, beating well after each addition. Step 2 Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Use bake-even strips around the pans for even baking. The pans should be well greased and lined with parchment paper cut to fit the bottom. Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides. Divide the vanilla cake batter evenly between two 9-inch round cake pans. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed. Leveling the cakes helps them more readily absorb flavor and moisture from the vanilla frosting. Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Whisk 3 cups flour, the baking powder and salt in a bowl until combined.Baking in tall, straight-sided aluminum pans will encourage a level rise with a pale and tender crust.Vanilla extracted with both water and alcohol, such as Watkins, provides an unusually robust flavor in baked goods.Butter and sugar warm to about 65☏ (18☌) after creaming, so that's the best temperature for the eggs and milk.At 60☏ (16☌), butter is soft but pliable, ideal for aeration, giving the cake a fine, even crumb.

Vanilla cake recipe