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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- 2 1/2 cups (312.5 g) all-purpose flour
- 1 1/3 cup (266.67 g) granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons (1.5 teaspoons) kosher salt
- 1 1/2 cup (360 ml) buttermilk*
- 1 cup (227 g) unsalted butter, (2 sticks), melted and cooled slightly
- 2 large eggs
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 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.
Thanks so much for sharing this recipe, made them and added a layer of raspberry filling since my plants are giving me a bountiful of berries this year and they were a hit with everyone, so many didn’t expect a filling in the mini bundt cakes, love when you can surprise people.
Oh awesome! That sounds so fantastic with the raspberry filling! I wish my plants were doing as well as yours- we had Japanese beetles this year 🙁 I’m so happy you enjoyed this recipe MJ! Thanks so much for the great feedback!
Could you make one large bunch cake with this recipe?
I’m sure you could Briana! It’s just a question of the size of your pan. This recipe produces 8 cups of batter, so you’ll want to check the capacity of the pan, as well as making adjustments to the bake time. I hope that’s helpful!
These are adorable!! So cute!
Thank you so much Eden! I had a lot of fun making them. And eating them!
Thanks for getting back to me so QUICK………… Just took the first batch out of the oven. Dont know how the cake itself tastes BUT THE BATTER IS TO DIE FOR……. LOL
That’s always a good sign! I hope you were happy with the way they came out! 😀
These are in the oven as we speak……………….. Just one question How long should I let them rest in the mini bundt pans before taking them out to cool???????
Hey Nina! I’d say for a mini-bundt probably like 15 minutes or so? I think it’s easier to get them out when they’re a little warm, but you don’t want them too hot to handle or so soft that they’ll fall apart. But honestly when I use a nonstick pan + a little spray, they always pop right out, even when they’re completely cool. I hope that helps! And I hope you enjoy!
Hello Allie. This is such a lovely, simple thing, but how is it that you can make even the simplest things so beautiful? 🙂
Aw, Helen! You are too sweet really. Thank you so much for the awesome compliment! xoxo
Simple is good, exactly how I like it, this looks amazing Allie!
Thank you so much Matt! Sometimes simple really is best. Hope you’re having a great week!
Thank you for sharing, I just bought two mini bundt pans and it looks like this will be the christening recipe for my pans!!! 🙂 :-):-)
Awesome, Cheri! I hope you enjoy! 🙂
ooooh I-OF COURSE- love anything buttery and this cake is beautiful! esp in the pretty mini bundt form!
Aw, thank you so much Kayle! Hope you’re having a great week, dear!
These are so gorgeous Allie! It doesn’t get any better than butter cake. Love your beautiful photography too!
Thanks Jessica! It was rejected from FoodGawker lol. To each their own, I guess :/ Thanks so much for the sweet comment, hon!
Beautiful looking mini bundts!I love the buttery aroma that fills the house when baking cakes or cookies with butter!
Oh gosh me too! It’s like the best thing ever. Thanks so much Julia!
These are so perfect! I love how versatile this recipe is too!
Thanks Roxana! I have a feeling I’m going to be using this cake recipe a lot 😉
Yellow butter cake is by far my favorite cake- I love to add in semi sweet chocolate chips and then smother it in a milk chocolate buttercream (yes, I’m drooling!). These mini bundts look amazing 🙂
Oh my goodness, that sounds incredible!!! Thank you so much Medha!