Ingredients
Creating a bigger batch requires just a few simple ingredients that you probably already have in your pantry and fridge. Here’s what you’ll need:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 cups unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups buttermilk
Feel free to substitute the buttermilk with a mix of milk and lemon juice if you don’t have it on hand. My abuela taught me the art of making do with what’s available, and it’s a tip that’s served me well over the years!
Instructions
Here’s how you can create this bigger batch recipe with ease and confidence:
- Preheat your oven to 350°F. Grease two 9×13-inch baking pans and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remember, every oven is a little different, just like every family recipe! Trust your senses.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International