Here’s a simple recipe for an all-time classic: Vanilla Cake Batter. Use it on any old cake for a traditional holiday dessert, or mix it up and get creative with my Hidden Ornament Cupcakes recipe. From Sweet! Celebrations.
Makes enough batter for one 8 x 3-inch-high cake or 24 cupcakes
2 sticks plus 2 tablespoons (9 ounces) salted butter, at room temperature
1 cup plus 3 tablespoons (225g) superfine sugar
3 extra-large eggs, at room temperature
½ vanilla bean (halved crosswise), split lengthwise, or 1 teaspoon vanilla extract
3 tablespoons vegetable oil
2 cups (260g) all-purpose flour
1 tablespoon baking powder
½ cup whole milk
1. Preheat the oven to 350°F. Grease and flour an 8 x 3-inch round cake pan. Line the bottom of the pan with a round of parchment paper.
2. In a stand mixer with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes.
3. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. (Or add the vanilla extract, if using.) Add the oil to the creamed mixture and combine.
4. In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute.