Beth Dreiling Hontzas / Styling Rose Nguyen
- Basic Vanilla Cake Batter
- Ultimate Vanilla Cake Batter
- Chocolate Cake Batter
- Vanilla Petits Fours
- Vanilla Buttercream Frosting
- Ultimate Vanilla Buttercream Frosting
- Vanilla Latte Buttercream Frosting
- Chocolate Buttercream Frosting
- Mint Chocolate Chip Buttercream Frosting
- Chocolate-Malt Buttercream Frosting
- Key Lime Buttercream Frosting
- Raspberry Buttercream Frosting
- Blackberry Buttercream Frosting
- Butterscotch-Caramel Buttercream Frosting
Pick a Pan
These batters can be baked in many different pans. Follow our guide below for perfect layers every time. As usual, be sure to test the cakes for doneness by inserting a wooden pick into the center. It should come out clean.
- Bake at 350° in 2 greased and floured (9-inch) round cake pans 32 to 36 minutes. Cool as directed.
- Bake at 350° in 2 greased and floured (8-inch) square pans 30 to 34 minutes. Cool as directed.
- Bake at 350° in 2 lightly greased parchment paper-lined (15- x 10-inch) jelly-roll pans 15 to 17 minutes. Cool in pans on wire racks 30 minutes
Baking Tips and Suggestions
- Allow butter and eggs to sit at room temperature 30 to 45 minutes.
- Add extracts to butter-and-sugar mixture instead of at the end to fully incorporate into the batter.
- Cooking spray with flour works like a charm to keep cakes from sticking to pans.
- Bake cakes on the same oven rack, but be sure to leave 2 inches of space between pans so heat can circulate freely.
- Slowly add milk to buttercream, 1 Tbsp. at a time, to ensure a proper consistency.
- Use ½ cup seedless jam spread instead of buttercream between layers for amped-up fruit flavor and contrast.