Cake Central › Recipes › Dawn's Vanilla Butter Cake

Dawn's Vanilla Butter Cake

DMJ69
By: DMJ69
Posted 7/9/10 • Last updated 7/9/10 • 1953 views • 118 comments

Posted by DMJ69

After trying out several different yellow cake recipes, which always turned out dry I decided to play around until I got a moist very flavorful yellow cake. I use Vanilla, Butter Nut extract by McCormick because it gives the cake a very rich flavor. This is my most requested cake flavor. It is very moist and is great for carving. ***I know that Vanilla, Butter Nut extract is also sold by Bakers Kitchen if you have problems finding McCormicks***

Ingredients

  • 1½ Cups Unsalted Butter, softened 2 Cups Sugar 5 Eggs 1 Tsp. Salt 2¾ Cups All-Purpose Flour 1 Tsp. Baking Soda 1 Tbsp. Baking Powder 1 Tbsp. Vanilla, Butter Nut Extract 1¼ Cups Whole Milk

Instructions

Preheat oven to 350. Prepare 2- 8 or 9 cake pans with wax paper sprayed with baking spray. In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min. In the meantime in a small bowl sift together all dry ingredients. Add in extract and eggs, 1 at a time and beat after each egg. Beat until fluffy about 8 min. Now alternately add flour and milk to butter mixture. Once it is all incorporated beat on high speed for 30 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between to 2 pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs attached. Let cool in pans for 30 minutes than transfer to a cooling rack and cool for 10 more min. While still warm wrap in plastic wrap and let sit overnight. Frost the cake the day after baking. ***When I use this cake for carving I always place it in the freezer for a few hours or overnight, and carve when it is still partially frozen. I than fill the cake and give it a crumb coat, wrap it in plastic wrap until it is completely thawed than decorate as needed.*** This cake freezes extremely well if wrapped properly-2 layers of plastic wrap, than covered in foil. I have actually froze the cake up to a month ahead of time, at it still tasted fantastic.

Comments (118)

sanasim 7/9/10 at 1:31pm
sounds good i will have to try soon... have u made cupcakes with this? Any, foll proof choclate recipe u use of the same kind?
sanasim 7/9/10 at 1:31pm
please email me if possible
graciesj 7/9/10 at 6:31pm
thank-you so much for this, I need to try this one. will this cake hold well with BC and MMF?thx
Cakegirl313 7/9/10 at 7:30pm
I am so glad you shared this recipe. I just put a post out there today saying I needed a wonderful vanilla cake. I have to make one this next week so I will be trying out your recipe. Thank you so much.
DMJ69 7/10/10 at 6:37am
I make this into cupcakes all the time. I have even turned this into a coffee cake.
DMJ69 7/10/10 at 6:45am
JUST NOTICED I MADE A LITTLE MISTAKE WITH COOLING TIME IN THE PAN IT SHOULD BE 15 MINUTES NOT 30. This cake holds BC and MMF very well. I do have a several more cake recipes including a chocolate cake I will be posting shortly.
nanaangie 7/10/10 at 9:43am
Thanks for sharing this. Sounds great I will have to try it.
mkmama3 7/10/10 at 4:19pm
Thank you for posting this!! I am just starting out and can't wait to try this!
KarenAU 7/12/10 at 7:59am
I am going to try this cake. I love the Mccormick Vanilla Butternut and have been using for 15 years in my BC icing, but have trouble finding it. I called MCormick Customer Service and they were very helpful in telling me all the places in my zipcode to buy the flavoring. I also have a customer that is allergic to nuts and found out it is actually "nut free" and can be used for those with nut allergies. I asked if they would sell it in a bigger bottle though. They only sell in 2oz bottle. My Food Lion grocery store carries it for approx. $3.50. I think the "Superior" brand sold at my decorating syupply store is close to the same taste, but the Mccormick is better.
tatita73 7/12/10 at 12:56pm
Can I substitute the flour for cake flour? And do I have to divide the yolks and whites or just blend the whole egg one by one? Does this recipe work for stacking cakes?
DMJ69 7/12/10 at 3:45pm
I have never tried it with cake flour so I don't know how it would turn out. Just mix the whole egg in. The cake works great for stacking and carving. I just tried BK's vanilla, butter nut extract-it is ok, But McCormick is what I always use and will only use.
marcx 7/15/10 at 7:08am
This recipe should be taken off CC immediately. (Unless they want to be held responsible for all the injuries and deaths due to over deliciousness.) I made this last night and as I was trimming down the top, I found myself wanting to level the cake more and more, not because it came out mis-shapen, but because I needed an excuse to eat more of the shavings. It's moist but firm, buttery and sweet in the best way possible. This one is a keeper. Thanks a million, Dawn! One of the best vanilla cakes I've ever had, hands down.
jlvmorales 7/15/10 at 9:06am
How would you make it marble? Add how much chocolate. I am going to try it this weekend! Thank you for sharing.
Chasey 7/16/10 at 7:28am
You scared me, marcx! I was planning on baking this over the weekend after I go shop for McCormick's Butter Nut flavoring. Now I should avoid baking it so that I don't eat the whole thing apparently. :)
Laura84b9 7/16/10 at 2:33pm
Thank you for this recipe! I am going to bake this, this weekend! :) It sounds wonderful!
DMJ69 7/17/10 at 3:24am
jlvmorales, I have turned this into a marble cake. Here is what I do. Make the cake as instructed. Than remove 2 cups batter. Add 2 oz. unsweetened chocolate and 1/4 cup water. Pour vanilla batter into pans than spoon the chocolate mixture on top and swirl with a knife. Bake as instructed. The fudge marble is my son's and several of his friends favorite.
DMJ69 7/17/10 at 3:26am
marcx. I am so glad you loved this cake
iLy84 7/17/10 at 7:43am
I'm definitely going to try this today! It sounds yummy! I've been looking for a moist vanilla cake but most of the recipes I find don't turn out that way. Thanks for sharing. Please let me know when you post your chocolate cake recipe... i would love to try that as well. Or if you can please email it to me at idiaz0826@yahoo.com. ^_^ Thanks again!!!
wilgon1 7/17/10 at 3:31pm
Sound delicious could it be done with almond extract too
Chibikuma 7/17/10 at 7:45pm
Thank you Dawn! I just finish baking a batch of this recipe and I must say I'm extremely impressed with it! I used only vanilla without the butter nut extract but it still came out tasting very flavorful. Though i have yet to see how it feels overnight and after iced and decorated. Btw, wasn't sure what exactly you mean with whole milk but I used 2% milk and it's still good. Wonder how it'll turn out with a fatter milk. I've also used half of the recipe for cupcakes and it also turned out perfect! I have no doubt this is gonna become one of my most used recipe from now on!!!
Cake Central › Recipes › Dawn's Vanilla Butter Cake