Ingredients

The following ingredients have 24 Servings
  • 2 1/2 cups all-purpose flour
  • 1 1/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cup buttermilk*
  • 1 cup unsalted butter ((2 sticks), melted and cooled slightly)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract

Instruction

  • Preheat the oven to 350 degrees F (if making cupcakes/mini bundts), or 325 degrees F (if making layer cakes) and mist the pan(s) with non-stick spray (or use cupcake papers).
  • Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.  
  • Place the buttermilk, melted butter, eggs, and vanilla extract in a large measuring cup, and stir together.  
  • Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).  
  • Divide the batter equally between the prepared pan(s).
  • Bake cupcakes/mini bundts for 14-18 minutes, layers for 32-38, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.