Basic Cake

Every baker needs a foundation cake recipe in their back pocket, and this is that template. The base is built on tender cake flour for a fine crumb, plus enough sugar and leavening to give you something light and sweet without taking on a strong personality of its own. From there, you customize: fold in chocolate chips, fresh berries, citrus zest, chopped nuts, or whatever your kitchen offers up.

This is the kind of recipe that’s a starting point, not a destination. Use it as your blank canvas for birthday layer cakes, weekend snacking cakes, or holiday Bundts. Pair it with the frosting or glaze that suits the occasion and you’ve got a different cake every time.

Pro Tips

• The recipe as written omits butter or oil. Add 1 cup (about 230 g) of softened butter or ¾ cup of vegetable oil for proper texture and moisture.
• Add 1 to 1½ cups of milk or buttermilk to the batter for the right pourable consistency. The recipe doesn’t list a liquid, but you’ll need one.
• A teaspoon or two of vanilla extract goes a long way. Skip it and the cake tastes flat.
• Sift the cake flour, baking powder, and salt together before mixing. This guarantees even leavening and avoids salt pockets.
• Bake at 350°F (175°C) for about 30 to 40 minutes for a 9-inch round, or 25 to 30 minutes for cupcakes, until a toothpick inserted in the center comes out clean.

Variations

• Fold in 1½ cups chocolate chips and a tablespoon of cocoa for a chocolate chip cake.
• Add 1½ cups fresh blueberries tossed in flour for a berry cake.
• Stir in 1 tablespoon of fresh lemon zest and substitute lemon juice for some of the milk for a citrus version.