Small (10-12) Servings Recipe
Make Small (10-12) Servings Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Add-ins / Optional
Finishing
Method
Batter
- 1
Preheat and prepare pans
Preheat oven to 350°F (175°C). Grease and flour two 9x13-inch pans or line three 9-inch round pans; alternatively use a 12-cup bundt or a sheet pan. Ensure pans are ready before batter is mixed.
- 2
Combine dry ingredients
In a large bowl, sift or whisk together the 6 cups all-purpose flour, 1.5 cups granulated sugar, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly distributed.
- 3
Mix wet ingredients
In a separate large bowl, whisk together 1 cup melted and cooled unsalted butter, 2.5 cups whole milk, 6 large eggs, and 2 tbsp vanilla extract until homogeneous and slightly frothy. Make sure melted butter is cooled so it doesn't cook the eggs.
- 4
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine to keep the cake tender.
- 5
Adjust consistency
Batter should be thick but pourable. If too stiff, add up to 2 tbsp additional milk at a time until desired consistency is reached.
Add-ins / Optional
- 6
Fold in mix-ins
If using, fold 1 cup chopped nuts and/or 1 cup semisweet chocolate chips and/or orange zest into the batter with a few gentle strokes until evenly distributed. Reserve a small handful of chips or nuts to sprinkle on top if desired.
Baking & Finishing
- 7
Fill pans and smooth
Divide batter evenly among prepared pans and smooth the top with an offset spatula. If using a single large pan, spread batter to an even thickness. Sprinkle reserved chips or nuts on top if you set any aside.
- 8
Bake
Bake in preheated 350°F (175°C) oven. For 9x13 pans bake 30–40 minutes; for three 9-inch rounds bake 25–35 minutes; for a bundt pan bake 45–55 minutes. Cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter and the top springs back when lightly pressed.
- 9
Cool
Remove cakes from oven and let cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, then invert pans onto racks (or remove rounds) and cool completely before finishing, about 1–1.5 hours total cooling time for layers.
- 10