Cake Batter

Cuisine: American

Cook Time: 15 minutes

Serves: 4

Whether you’re in the mood for cupcakes, layer cakes, or loaf cakes, here’s a quick recipe that’ll always come in handy. Cake batter can be made in different flavors – vanilla, chocolate, coffee, blueberry, mango, you just name it! With a few basic ingredients and tiny substitutions, every single member of the family can have their favorite cake starting with this easy cake batter recipe.

Cooking Time:

List of Ingredients:

Butter
Powdered sugar
Eggs
All-purpose flour
Baking powder
Vanilla extract
Salt
Buttermilk

Classic Go-To Cake Batter Recipe

Bring 1 cup of unsalted butter to room temperature in a large bowl. Add 2 cups of powdered sugar and whisk them together with an electric mixer for 5 minutes. The mixture should become soft and fluffy.
Add 4 whole eggs and 2 egg yolks to the mix, one at a time, as you continue to beat the mixture. Add a few drops of vanilla extract. Your wet mixture is ready.
Make a dry mixture in another large bowl with 3 cups of all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
Slowly add 1/3rd of the dry mix into the wet mixture. Mix them thoroughly till they combine.
Add ½ cup buttermilk, another 1/3rd of the dry mix, and keep on rigorous mixing. Finally, add another ½ cup buttermilk and the remaining dry mixture and continue beating till the batter is well-combined and smooth.

Chef Tip: How to make cake batter that is smooth and fluffy? The secret is simple – don’t rush the mixing of butter and sugar. Give it at least 5 minutes so that it becomes aerated and light. On the other hand, don’t over-mix the wet and dry mixtures. Beat them only till they combine.

Once you have your cake batter ready, it’s time to get creative! Add different flavors or fold in nuts, fruits, chocolates – whatever you like! Let us know in the comments which version the kids love best.

Quick Bites

Fun Fact

In Roman times, eggs and butter were often added to basic bread to give a consistency that we would recognize as cake-like, and honey was used as a sweetener.
In Scotland, and parts of Wales and northern England, the cake took on the specific meaning of ‘a thick, hard biscuit made from oatmeal’.

Historical Fact

The word itself is of Viking origin, from the Old Norse word ‘kaka’.
The ancient Greeks called cake plakous, which was derived from the word for ‘flat’.
Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

Nutrition Fact

The cake is a form of sweet food made from flour, sugar, and other ingredients.
There are 43 calories in 1 tablespoon of Cake Batter.\n\nCalorie breakdown: 26% fat, 68% carbs, 6% protein.