Cake Central › Recipes › Dawn's Vanilla Butter Cake

Dawn's Vanilla Butter Cake

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 (123)

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?
please email me if possible
thank-you so much for this, I need to try this one. will this cake hold well with BC and MMF?thx
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.
I make this into cupcakes all the time. I have even turned this into a coffee cake.
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.
Thanks for sharing this. Sounds great I will have to try it.
Thank you for posting this!! I am just starting out and can't wait to try this!
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.
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?
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.
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.
How would you make it marble? Add how much chocolate. I am going to try it this weekend! Thank you for sharing.
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. :)
Thank you for this recipe! I am going to bake this, this weekend! :) It sounds wonderful!
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.
marcx. I am so glad you loved this cake
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!!!
Sound delicious could it be done with almond extract too
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!!!
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