Foolproof Vanilla Cake

Foolproof Vanilla Cake
Yield: 14 to 24 cake slices or 24 cupcakes


  • Vegetable oil spray
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 1/3 cups buttermilk
  • 1 tablespoon vanilla extract

Make It

1. Preheat oven to 350 degree F. Spray baking pan(s) with oil; set aside.

2. In a medium mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

3. In a large mixing bowl, combine the flour, baking powder, and cream of tartar. In a small bowl, combine buttermilk and vanilla; add to the butter mixture and combine. Add butter mixture to the dry ingredients one third at a time, scraping the bowl frequently.

4. Bake until a toothpick inserted into the center comes out clean. Cool, then frost.

5. Perfect Frosting In a medium bowl, combine 1 cup unsalted butter at room temperature, 3 cups confectioners' sugar, 1 tablespoon vanilla extract, 2 tablespoons light corn syrup, and 1 tablespoon milk. For chocolate frosting, substitute 3/4 cup cocoa for 3/4 cup confectioners' sugar.