I’ve tried a lot of vanilla cake recipes, but the one that stands the test of time for me is definitely the Martha Stewart Versatile Vanilla Cake . You can find this recipe in her Everyday Food magazine. This cake is flavorful, light, moist and delicious. You can make three different variations, vanilla, chocolate, and lemon. This recipe is perfect for cupcakes as well. I highly recommend this recipe. You won’t be disappointed…
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans. I usually use only Pam and skip the flour part. My cakes come out easily. No mess.
2 1/2 cups all-purpose flour (spooned and leveled)
½ a teaspoon baking powder
½ a teaspoon baking soda
2 teaspoon of pure vanilla extract
1 cup of sugar
2 large eggs +3 large egg yolks
1-cup low-fat buttermilk
If you don’t have buttermilk you can substitute plain yogurt or sour cream. If you want to use buttermilk, and you don’t have any on hand, just add 1 tablespoon of white vinegar into 1 cup of whole milk, give it a stir and let it sit for 10 to 15 minutes. There you have it!
Step 1 Preheat oven to 350°. Butter and flour two 8″ x 2″ cake pans, tapping out excess flour or you can use Pam. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Step 2 In a large bowl using an electric mixer beat butter and sugar until light and fluffy, about 5 minutes. This is what bakers call “The Creaming Method”. With mixer on low, be in eggs and milk, one at a time. Add the vanilla. Alternately add in flour mixture and buttermilk, beginning and ending with flour mixture. At this point, don’t over mix. Just until all the ingredients are combined.
Step 3 Divide batter between pans and smooth out the tops with a knife. Bake until cakes pull away from sides of pans or inserted toothpick in the middle comes out clean. 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Then use your favorite frosting or filling in the middle. Decorate as you like. This cake holds its shape well and it is perfect for any occasion. If you prefer Chocolate In step 1, reduce flour to 2 cups and add half a cup unsweetened cocoa powder. If you prefer lemon In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2 omit the vanilla extract and add in 2 tablespoons of fresh lemon juice along with the buttermilk.