A stellar recipe for a simple golden butter cake that’s moist, springy, and really butter-y tasting. Make it into mini-bunts, cupcakes, or tall layer cakes; it’s super versatile and easy to make!
Hey everybody, it’s a brand new week!! How are you feeling about it?
I know a lot of people get down on Mondays but I’m not really one of them. Our weekends are usually busy and loud, and I’m always glad to get back into the swing of recipe making, photographing, and writing. Not that I don’t enjoy the weekend too! I always look forward to it and this past we actually (finally) had some nice weather and were able to get out on the patio with some frozen margaritas. Which is all I’ve been wanting, like, forever.
So, let’s talk cake. There is something in my strange personality that wants to tell you that there is only one vanilla cake recipe that has my heart for all eternity. I know, weird. And dumb. Because there is this other thing in my personality that keeps wanting to tweak that recipe, that wonders what if there’s something better out there… Well, maybe there is, maybe there isn’t, but I just can’t resist trying for it. And why not bring you all along for the ride?
Over the last few months, I shared a really great red velvet cake recipe, and then I decided to see what would happen if I took out the red and made it into white cupcakes. Both versions were stellar. Super-moist, with a soft, springy texture and just the right amount of sweetness. But my wheels got turning and I really wanted to see what would happen if I used butter instead of oil.
So here we have yet another vanilla cake recipe here on Baking a Moment. I really love the rich flavor this one has. It’s butter-y, and golden, and just like the red and white versions, really moist and light. It’s super easy to make and hard to mess up. There’s no creaming involved, it’s just wet ingredients into dry, boom boom boom. I think it could be really versatile.
I baked it in a little mini-bundt pan (this is the closest thing I can find to what I have), but I measured the volume it holds and it’s exactly the same as my cupcake pans (1/3 cup), so you could easily make it as cupcakes too. Which means it would also work well as either two 8-inch round layers or three 6-inch (my personal favorite).
Bottom line, there just isn’t one vanilla cake recipe for me. Something that simple can be done in so many different ways, with slightly different nuances to each. I love this one because the crumb is fine, this one because it’s super moist, and this one right here because the taste of butter really shines through, and for me butter is life. So if that’s your jam too, then definitely give this recipe a try, it’s a winner for sure!
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- Preheat the oven to 350 degrees F (if making cupcakes/mini bundts), or 325 degrees F (if making layer cakes) and mist the pan(s) with non-stick spray (or use cupcake papers).
- Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.
- Place the buttermilk, melted butter, eggs, and vanilla extract in a large measuring cup, and stir together.
- Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
- Divide the batter equally between the prepared pan(s).
- Bake cupcakes/mini bundts for 14-18 minutes, layers for 32-38, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.