The search is absolutely OVER! Join me in this vanilla cake base recipe and discover a base that can easily handle mix-ins, stacks great, has a perfect crumb and is not overly sweet. This recipe makes 4 - 6" layers or 2 - 8" layers.
Cake shown is made with GERMAN BUTTERCREAM.
Flour - 440 grams
Sugar - 550 grams
Large Egg Whites - 3 (room temp)
Large Eggs - 3 (room temp)
Unsalted Butter - 232 grams (2 sticks) softened
Buttermilk - 220 grams (Yes, use the buttermilk) room temp
Baking Powder - 2 tsp
Salt - 1 tsp
Vanilla - 2 tsp
Preheat the oven to 350 degree F and prepare your baking pans.
Sift the flour, sugar, salt, and baking powder in the bowl of your stand mixer fit with a paddle attachment
Cut the butter in to 1/2 inch chunks. The butter should be soft enough to leave an indent when pressed on.
Turn the mixer on low and mix the dry ingredients for a few seconds.
Add in the butter by the chunk.
Let the butter mix in on low/med speed for about 3-5 minutes. It should look crumbly but fully incorporated when it's done.
In the meantime, separate the egg whites in to a small bowl and then add the whole eggs in the same bowl.
Once the butter is done, add in the eggs in 3 increments. Stop and scrape down the bowl as needed.
Once all the eggs are incorporated, add in the buttermilk and vanilla in 2 increments. Stop to scrape down the bowl as needed.
Once all ingredients are in the bowl, run the mixer on low speed for 1 minute.
Divide the batter evenly among the pans. For 6" pans, it should be roughly 330-350 grams. For 8" - 660-700 grams.
Bake at 350 degrees F for 25-35 minutes. Check on them at 25 minutes and adjust as needed for your oven.
Once a toothpick comes out clean from the center of the pan, remove from the oven and cool on a wire rack for 10-15 minutes in the pan. Turn them out and let cool to lukewarm. Level and saran wrap for the freezer until needed.
You can add any extract or mix in to this! I used this base for my pebbles and milk cake and mixed in crushed fruity pebbles cereal.
You could also mix in 1/4-1/2 cup of freeze dried fruit powder or 1/4-1/2 cup chocolate chips coated in flour.