Classic All-Purpose Cake Batter
This versatile Classic All-Purpose Cake Batter is a timeless recipe inspired by 'Woman's Day' magazine, September 12, 2006. Perfect for any occasion, this simple, yet delicious cake mix serves as the foundation for countless variations, from chocolate to lemon, and everything in between. With a light and fluffy texture, this batter ensures a delightful cake every time. Add your favorite ingredients such as cocoa powder, citrus zest, or nuts to create a personalized cake that will impress family and friends alike. Ideal for birthdays, celebrations, or an everyday treat, this recipe is a staple in any baker's collection.
N/A
Servings
200
Calories
7
Ingredients
Ingredients
unsalted butter
3/4 cup (softened)
sugar
1 1/2 cups (granulated)
baking powder
2 teaspoons
vanilla extract
2 teaspoons
large eggs
4 (room temperature)
all-purpose flour
2 1/4 cups (sifted)
milk
1 cup (preferably whole milk)
Instructions
1
Preheat your oven to 350°F (175°C) and grease your cake pans with butter or non-stick cooking spray.
2
In a large mixing bowl, use an electric mixer on high speed to combine the softened unsalted butter and sugar. Beat for about 3 minutes or until the mixture is light and fluffy.
3
Add the baking powder and vanilla extract, mixing well to combine.
4
Add the eggs one at a time, ensuring to beat well after each addition to fully incorporate them into the batter.
5
Reduce the mixer speed to low. Gradually add the all-purpose flour in three additions, alternating with the milk in two additions. Mix just until everything is blended, making sure to scrape down the sides of the bowl as necessary.
6
Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
7
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8
Allow the cakes to cool in the pans on a wire rack for about 10 minutes before transferring them to the wire rack to cool completely.
Nutrition Information
10g
Fat
26g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Classic All-Purpose Cake Batter?
It is a versatile and timeless cake recipe inspired by 'Woman's Day' magazine from September 12, 2006, that serves as a foundation for many variations.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long should I beat the butter and sugar?
You should beat the softened unsalted butter and sugar for about 3 minutes or until the mixture is light and fluffy.
What speed should be used for creaming butter and sugar?
Use an electric mixer on high speed to combine the butter and sugar.
How many eggs are required for this recipe?
The recipe requires 4 large eggs.
Should the eggs be cold or room temperature?
The eggs should be at room temperature.
How should eggs be added to the batter?
Add the eggs one at a time, ensuring to beat well after each addition to fully incorporate them.
What type of flour is used in this cake?
The recipe calls for 2 1/4 cups of sifted all-purpose flour.
Does the flour need to be sifted?
Yes, the recipe specifies that the all-purpose flour should be sifted.
What type of milk is recommended?
The recipe recommends using 1 cup of milk, preferably whole milk.
In what order should the flour and milk be added?
Gradually add the flour in three additions, alternating with the milk in two additions, starting and ending with the flour.
What mixer speed should be used when adding flour and milk?
Reduce the mixer speed to low when adding the flour and milk.
How much butter is needed?
You will need 3/4 cup of softened unsalted butter.
How much sugar does the recipe call for?
The recipe calls for 1 1/2 cups of granulated sugar.
What is the amount of baking powder required?
The recipe requires 2 teaspoons of baking powder.
How much vanilla extract is used?
The recipe uses 2 teaspoons of vanilla extract.
How long does the cake need to bake?
Bake the cake for about 35 minutes.
How can I tell if the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cakes to cool in the pans on a wire rack for about 10 minutes.
What should I do after the initial 10-minute cooling period?
Transfer the cakes to a wire rack to cool completely.
How many calories are in a serving of this cake?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 10g of fat.
How many grams of carbohydrates are in a serving?
There are 26g of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 4g of protein.
Can I add other ingredients to this batter?
Yes, you can add cocoa powder, citrus zest, or nuts to create personalized variations.
How should I prepare the cake pans?
Grease the cake pans with butter or non-stick cooking spray before pouring in the batter.
What is the texture of the finished cake?
The finished cake has a light and fluffy texture.
When was this recipe originally featured?
It was inspired by 'Woman's Day' magazine, published on September 12, 2006.
Is this cake suitable for special occasions?
Yes, it is ideal for birthdays, celebrations, or as an everyday treat.
What tool is recommended for smoothing the batter in the pan?
Use a spatula to smooth the tops of the batter once it is poured into the pans.