When I first started out baking and decorating, I had no idea what kind of cake to bake. I started out with boxed mix and had horrible problems with how soft and fluffy they were. Great for eating, not so great for stacking a wedding cake. Here is my recipe for the perfect vanilla buttercake that I use for all my cakes. I have adapted it to make other flavors as well like lemon or spice but the basic recipe is the same.
The crumb is tight and melts in your mouth. This is what you’re going for. If you have huge holes in your cake, you are over-mixing and this can cause uneven rising. Plus it doesn’t look very good when you cut into it.
Note: the method in this recipe is very very important. You must whip up the first portion of dry ingredients and liquid until your batter is light and fluffy or you will have a bad texture. I know it feels weird but you have to do it. This is what your batter should look like when you first add in the liquids, after you whip up the batter and then after you add the rest of the liquids.
A single batch makes two 8″ rounds. Fill pans 3/4 of the way full for 2″ tall cakes or it can make two 9″ rounds that are shorter. It depends on how full you like your pans.
I also chill my cakes in the fridge overnight so they are easier to handle when stacking and filling with buttercream. Chilling your cake is HUGE. Trust me, once you discover how easy it is to cover a chilled cake, you’ll never go back.