- Basic Vanilla Cake Batter
- Ultimate Vanilla Cake Batter
- Chocolate Cake Batter
- Vanilla Petits Fours
- Vanilla Buttercream Frosting
- Ultimate Vanilla Buttercream Frosting
- Vanilla Latte Buttercream Frosting
- Chocolate Buttercream Frosting
- Mint Chocolate Chip Buttercream Frosting
- Chocolate-Malt Buttercream Frosting
- Key Lime Buttercream Frosting
- Raspberry Buttercream Frosting
- Blackberry Buttercream Frosting
- Butterscotch-Caramel Buttercream Frosting
Pick a Pan
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These batters can be baked in many different pans. Follow our guide below for perfect layers every time. As usual, be sure to test the cakes for doneness by inserting a wooden pick into the center. It should come out clean.
- Bake at 350° in 2 greased and floured (9-inch) round cake pans 32 to 36 minutes. Cool as directed.
- Bake at 350° in 2 greased and floured (8-inch) square pans 30 to 34 minutes. Cool as directed.
- Bake at 350° in 2 lightly greased parchment paper-lined (15- x 10-inch) jelly-roll pans 15 to 17 minutes. Cool in pans on wire racks 30 minutes
Baking Tips and Suggestions
- Allow butter and eggs to sit at room temperature 30 to 45 minutes.
- Add extracts to butter-and-sugar mixture instead of at the end to fully incorporate into the batter.
- Cooking spray with flour works like a charm to keep cakes from sticking to pans.
- Bake cakes on the same oven rack, but be sure to leave 2 inches of space between pans so heat can circulate freely.
- Slowly add milk to buttercream, 1 Tbsp. at a time, to ensure a proper consistency.
- Use ½ cup seedless jam spread instead of buttercream between layers for amped-up fruit flavor and contrast.