12" Cake Recipe

Prepare pans and oven

Preheat oven to 350°F (175°C). Grease a 12-inch round cake pan generously with butter or nonstick spray, line the bottom with a round of parchment paper, and grease the parchment.

Combine dry ingredients

In a very large bowl, whisk together the 6 cups all-purpose flour, 4 cups granulated sugar, 6 teaspoons baking powder, and 2 teaspoons fine salt until evenly distributed.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), beat 2 cups softened unsalted butter on medium speed for about 1 minute. Add the dry mixture in two additions, alternating with the milk: add one-third of the dry mix, then 1 cup milk, then another third dry mix, then remaining milk, finishing with the remaining dry mix. Beat on low just until incorporated after each addition—avoid overmixing.

Add eggs and vanilla

With the mixer on medium-low, add the 8 large eggs one at a time, mixing briefly after each until combined. Scrape down the bowl as needed. Add 4 teaspoons pure vanilla extract and mix until batter is smooth and uniform. The final batter should be thick but pourable; if it seems extremely stiff, add up to 2 tablespoons more milk.

Bake

Pour batter into the prepared 12-inch pan and smooth the top. Bake in the preheated oven for 35–50 minutes, checking at 35 minutes: cake is done when the top is golden, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and the cake begins to pull away slightly from the pan edges. Baking time will vary by oven and pan depth.

Cool

Allow the cake to cool in the pan on a wire rack for 15–20 minutes. Run a thin knife around the edge to release, then invert onto the rack and remove the parchment. Let cool completely (at least 1–2 hours) before frosting. If you plan to split the cake into layers, chill the cooled cake in the refrigerator for 30–60 minutes to make slicing easier.

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool to room temperature. Brush or drizzle the syrup over cooled cake layers to add moisture (about 1/4 cup–1/2 cup per layer as needed).

Beat butter

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups softened unsalted butter on medium speed for 2–3 minutes until pale and fluffy.

Add sugar gradually

With the mixer on low, add the 8 cups sifted powdered sugar in 2–3 additions to avoid a sugar cloud. After each addition, increase speed briefly to combine, then back to low.

Adjust texture and flavor

Add 6 tablespoons heavy cream (or whole milk), 2 teaspoons vanilla extract, and 1 teaspoon fine salt. Beat on medium-high for 2–3 minutes until light, smooth, and spreadable. If the frosting is too stiff, add cream 1 tablespoon at a time until desired consistency; if too soft, add a little more powdered sugar.

Coloring (optional)

If using food coloring, divide and tint portions of the buttercream as desired. Gel colors work best; add sparingly and mix thoroughly.

If you baked the cake as a single thick layer and wish to create layers, use a long serrated knife or cake leveler to slice the cake horizontally into 2 or 3 even layers. Chill briefly before slicing to reduce crumbs.

Place the bottom layer on your cake board or serving platter. If using simple syrup, brush 2–4 tablespoons onto the layer. Spread an even layer of buttercream (about 1–1.5 cups) over the surface using an offset spatula.

Repeat with remaining layers, brushing syrup and applying buttercream between them. Place the final layer on top and apply a thin crumb coat of frosting over the entire cake (about 1 cup). Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Apply a final thicker coat of buttercream, smoothing with an offset spatula or bench scraper. Decorate the top and sides as desired with piped borders, fresh berries, sprinkles, or tinted buttercream. Keep finished cake refrigerated if filled with perishable fillings; bring to room temperature 30–60 minutes before serving for best texture.