This post may contain affiliate sales links. Please read my disclosure policy.
This vanilla layer cake is the one cake that everyone needs to know how to make. Three layers of moist, fluffy vanilla cake are filled and frosted with rich vanilla buttercream. It’s wonderfully simple and absolutely heavenly.
Table of Contents
The Best Vanilla Layer Cake Recipe
I have been experimenting with vanilla cakes for years now trying to get the flavor and texture just right. It’s a bit of a running joke. But in an attempt to satisfy everyone and all the different preferences out there, I’ve arrived at several versions of vanilla cake and cupcakes over the years in order to please everyone.
This recipe is my most recent and “final” recipe. I’ve taken all of the feedback over the years incorporated into this cake. It has all of the things you could want in a vanilla cake. The cake itself is light and fluffy but with enough substance to bite into. It’s perfectly moist and topped with a rich buttercream frosting that is just to die for. The search for the perfect vanilla cake is over. I can’t wait for you to see (or taste, rather) what I mean.
Why You’ll Love This Easy Vanilla Cake
A simple, easy, moist vanilla layer cake? Everyone needs one in their recipe collection. Here are a few reasons why this one, in particular, is 100% necessary for every baker to try.
- Texture. Creaming together the butter, oil, sugar, and vanilla extract until they are fluffy gives this cake a wonderfully airy texture. Unlike cakes that only utilize egg whites, however, this one uses whole eggs. The inclusion of the yolks gives the cake the perfect amount of substance and richness. So it’s not too airy and not too heavy. It’s perfect. Plus, the addition of oil makes the vanilla cake perfectly moist.
- Flavorful. I love the subtle vanilla flavor of this cake. It makes it universally loveable. The use of butter in addition to oil gives the cake extra richness and flavor as well. It’s seriously so good.
- Simple recipe. While you will still have to follow several steps to make the batter, this recipe requires a simpler mixing method than many other cakes without compromising texture or flavor.
- Versatile. Everyone needs a simple vanilla cake in their life. It is the perfect canvas for a variety of different fillings and frostings. I used a vanilla buttercream here but feel free to experiment! Check out the section below titled “Decorating Tips & Ideas” for inspiration.
What You’ll Need
Here’s a list of ingredients you will need to make this easy vanilla cake. Make sure to scroll to the recipe card below for detailed measurements.
Vanilla cake
- All-purpose flour – You want to be sure not to over measure your flour, or you could end up with dry, dense cake. Feel free to use your favorite 1:1 gluten-free flour instead.
- Baking powder – When it comes to vanilla cake, I prefer baking powder over baking soda. It gives the cake a nice bakery-style texture and keeps the color lighter.
- Salt – Always needed for flavor.
- Unsalted butter – The butter must be at room temperature. Otherwise, it will not cream properly with the sugar, oil, and vanilla extract.
- Vegetable oil – The vegetable oil adds a nice moistness to this cake.
- Sugar – Sugar adds both sweetness and moisture and affects the final texture of the cake.
- Vanilla extract – A good quality extract is recommended for great vanilla flavor.
- Eggs – They should be large eggs (not medium or extra large) and it is best that they are at room temperature so that they incorporate more easily with the other ingredients.
- Milk – I use 2% milk but feel free to use whole milk. The fat in the milk adds moisture and texture to the cake.
Vanilla frosting
- Unsalted butter – The butter should be at room temperature so that you don’t get a lumpy frosting.
- Powdered sugar – This adds volume to the frosting and affects the consistency. Less powdered sugar will give you a thinner frosting that doesn’t hold up as well to things like piping, and more powdered sugar will give you a stiffer frosting that stays exactly where you put it.
- Vanilla extract
- Heavy cream – This adds a wonderful creaminess to the frosting and can be used to thin it out if it gets too thick.
- Salt – For flavor. It also can help cut down on the sweetness.
- Sprinkles – I used a mix that is similar to these sprinkles. Feel free to use your favorite.
How to Make Vanilla Layer Cake
Here’s a quick overview of how to make this easy vanilla layer cake. Be sure to scroll to the recipe card below for more detailed instructions.
For the cake
- Prep. Line the bottom of 3 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 350°F.
- Whisk together the flour, baking powder, and salt.
- Beat together the butter, sugar, oil, and vanilla extract until light in color and fluffy.
- Add the eggs one at a time, mixing to combine after each addition.
- Add. Mix. Add half of the dry ingredients to the batter and mix to combine. Slowly add the milk and mix to combine. Add the remaining dry ingredients and mix until smooth.
- Bake. Divide the batter between the cake pans. Bake for 22-25 minutes.
- Cool. Remove the cakes from the oven and allow them to cool for 2-3 minutes before transferring them to wire racks to cool completely.
For the frosting
- Beat the butter until smooth.
- Add. Mix. Add half of the powdered sugar. Mix until smooth. Add the vanilla extract, 4-5 tablespoons of heavy cream, and salt. Mix until smooth. Add the remaining powdered sugar. Mix until smooth.
- Refine the consistency. If the frosting is too thick, add additional heavy cream, 1 tablespoon at a time, and mix until smooth. Check out my tutorial on how to get the right consistency of frosting.
To assemble the cake
- Remove the domes from the top of the cakes with a large serrated knife.
- Stack. Place the first cake on a serving plate and spread 1 cup of frosting over the top. Repeat with the second layer and the third.
- Frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Decorate. Press sprinkles into the sides of the cake and pipe swirls of frosting around the top edge. Add a few more sprinkles to the top of the cake.
Tips for Success
Are you feeling intimidated by the idea of making a layer cake? Don’t be. You can do this! Just follow these simple tips and tricks to get the best results possible.
- Measure flour correctly. One of the biggest mistakes people make is over or under measuring flour. Most often the flour is over measured and it gives you a dry cake. I highly recommend using a food scale and weighing your flour to avoid this. If you prefer not to use a food scale, I recommend the spoon and level method.
- Room temperature ingredients. The butter in the batter should be at room temperature. Otherwise, it will not cream properly with the sugar, oil, and vanilla and you will find yourself with an overly dense cake. The eggs should also be at room temperature. They will incorporate more easily with the other ingredients which will help to prevent over-mixing. The butter in the buttercream should be at room temperature as well. If it is too cold, you will end up with a lumpy frosting.
- Don’t skimp on creaming time. When beating together the butter, sugar, oil, and vanilla, do so until the mixture is light in color and nice and fluffy. This should take 2-3 minutes. This will help make the cake itself light and fluffy.
- Don’t over mix. Over mixing the cake batter after you add the flour will cause the glutens in the flour to overdevelop. This will give you a tough, dense cake.
- Scrape the bowl. As you are adding ingredients to the batter and mixing to incorporate them, be sure to scrape the sides of the bowl periodically. This will bring any ingredients stuck to the bowl back into the batter.
- Cool before frosting. It is essential that you allow the cakes to cool completely before stacking, filling, and frosting. If they are too warm, the frosting will melt right off the cake.
Decorating Tips & Ideas
I covered this moist, fluffy vanilla cake with white buttercream frosting and rainbow sprinkles but one of the great things about this recipe is that it is so versatile. Here are a few fun ways to make it your own.
- Color your frosting. Add a couple of drops of gel food coloring to the buttercream to add color to this dessert. You can color the whole cake or just pipe some colored swirls on top.
- Add a drip. Elevate your cake and use my tutorial for adding a chocolate (or white chocolate) drip.
- Decorate with buttercream rosettes. Similar to this ice cream cake tutorial, you can use buttercream to top your cake with beautiful and easy rosettes.
- Sprinkles. I love adding sprinkles to my cakes. Keep it a little more reserved, like the cake in the photos, or press sprinkles all the way up the sides. There are lots of fun options.
- Use other food. I love using other foods for decorating! Arrange fresh fruit on top, add some toasted coconut or cookie crumbs, or top with your favorite candy. All would look great!
Can I Use This Recipe To Make Cupcakes?
Yes! You can actually find that recipe in my Easy Homemade Vanilla Cupcakes. The recipe is cut in half and makes about 12-14 cupcakes. You’ll make the cake batter and buttercream as normal (just less of it), add the batter to cupcake liners and then bake for 15-18 minutes.
How to Store a Frosted Layer Cake
After cooling and frosting, transfer the cake to an airtight cake carrier or wrap it in a double layer of plastic wrap. If you go the plastic wrap route, I suggest using toothpicks to prop the plastic wrap away from the buttercream swirls.
Alternatively, you can slice the cake and arrange the slices in a single layer in an airtight container. In any case, store the cake at room temperature for up to 24 hours or in the refrigerator for up to 4 days. This cake is best enjoyed at room temperature, so if you choose to refrigerate it, let it sit on the counter for an hour or so before diving it.
Can I Freeze Layer Cake?
You can! I typically recommend freezing the layers prior to frosting. Wrap them well in clear wrap and aluminum foil prior to freezing. Thaw the cake layers in fridge prior to frosting. If you’d like, you could try freezing the full cake. In that case, pop the fully frosted cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. You can also slice the cake and wrap the individual slices in clear wrap and foil. Store the cake in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before allowing it to come to room temperature before serving.
More Vanilla Cake Recipes:
Vanilla cakes are the king of all cakes and as I mentioned before, I’ve got many to try. This moist vanilla layer cake is my absolute favorite but here are some other fabulous recipes for you to try.
- Funfetti Cake
- 6-inch Vanilla Cake
- White Cake
- Moist Yellow Cake with Chocolate Frosting
- Rose Water Vanilla Layer Cake
- Moist Vanilla Cupcakes
- Fluffy Vanilla Cake
- Perfect Vanilla Cupcakes
Moist Vanilla Layer Cake Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12-14 slices
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Everyone needs to know how to make this moist vanilla layer cake. Three layers of moist, fluffy vanilla cake are filled and frosted with rich vanilla buttercream. It’s absolutely heavenly.
Ingredients
Vanilla cake
- 2 1/2 cups (325g) all purpose flour (measured properly)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 1/4 cups (300ml) milk, room temperature
Vanilla Buttercream
- 2 1/2 cups (560g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tbsp vanilla extract
- 6–8 tbsp (90ml-120ml) heavy cream
- Pinch of salt
- Sprinkles, for decorating
Instructions
For the Cake:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
For the Frosting:
- To make the frosting, beat the butter until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add the vanilla extract, 4-5 tablespoons of heavy cream, and salt and mix until smooth.
- Slowly add the remaining powdered sugar and mix until smooth. Add additional heavy cream, as needed to get the right consistency of frosting.
To Assemble the Cake:
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake.
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Press sprinkles into the sides of the cake.
- Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.
- Add a few more sprinkles to the top of the cake. Store in an air-tight container. The cake is best for 3-4 days.
Notes
For cupcakes, see my homemade vanilla cupcakes. It’s the same recipe in cupcake form.
Nutrition
- Serving Size: 1 Slice
- Calories: 977
- Sugar: 107.2 g
- Sodium: 223.3 mg
- Fat: 51.1 g
- Carbohydrates: 127.9 g
- Protein: 5.8 g
- Cholesterol: 175.4 mg
I have loved this recipe and many more, you are my favorite! Seriously.
I was curious, if I wanted to make this recipe but to feed 20-25 what would you recommend? Should I just double the recipe?
I’m so glad to hear you enjoy the recipes! Thanks, Alliyah! Yes, you could do 1 1/2 recipes worth in 9 inch pans, or double it for 10 inch pans. It would just depend on how large of slices/servings you want.
LINDSAY.
I made your chocolate mousse cake—my husband is not a big dessert person, so I was hoping it would be in the same league as the chocolate mousse cake at our favorite Italian restaurant in New York—it was even better!
He really wants to have it again but with a white cake and the chocolate mousse and chocolate whipped cream. Do you think this cake has a similar texture?
Thanks for the wonderful recipe!
That’s so awesome to hear! I’m glad he enjoyed it! This vanilla cake has a different texture than that chocolate cake. I would recommend this vanilla cupcake recipe, but as a cake. I used it as a cake in my Berry mascarpone cake.
I made this recipe twice and each time, the layers sank and became dense and inedible. I am an experienced baker so dont think its a matter of overmixing 🙁
It can be tough to troubleshoot from a distance, but here are a couple of possibilities outside of over mixing. Be sure you are fully creaming the butter, oil and sugar. It should be obviously lighter in color and fluffy in texture. Be sure that the baking powder you used it still good and was measuring accurately. Too much baking powder can cause the layers to fall when they come out of the oven. Outside of those things, there may be something else happening, but it’s hard to say without being there. I hope that helps!
I have a question about this recipe, I followed it to a T.. but I was a little concerned my batter turned out thicker than it should be. I couldn’t shake the pan side to side and have the batter flatted in the pan (if that makes sense) I had to use a spatula to spread it out within the pan. I am hoping it will turn out. But I am curious if that’s how it should be. It was very thick but fluffy batter.
Btw, I LOVE your moist vanilla cupcake recipe. It’s my go to for all my families birthdays and family events! They are always a huge hit! Thank you for sharing all your amazing recipes!!
I’m so glad to hear you enjoy the most vanilla cupcakes! That cake batter is much, much thinner than this one. Sounds like it was correct. I also use a spatula to spread it out in my pans. I hope you enjoyed it!
How does this recipe work for cupcakes?! Are they light and airy or more dense?
Yes, it works great for cupcakes. I personally think they are on the fluffier side, but sometimes people feel differently. You can find that vanilla cupcake recipe here.
I just made this cake. I had already tasted the batter, which was almost like buttercream :), and I could not wait for it to bake! THIS RECIPE IS A KEEPER!!!!!! My daughter and I have already eaten half a pan and it came out of the oven less than 10 minutes ago!!! Your cupcakes are her favorite and now we have a new favorite vanilla cake. Thank you soooooo much!!!! Perfect recipe. I used a little less sugar (I always do) and followed your instructions to a T. Thank you!
Awesome! I’m so glad to hear that!
This recipe tasted delicious but I followed it exactly (weighed everything) and the cake came out dense 🙁 It was still delicious and my family loved it though so thank you!
I have loved this recipe! I unfortunately can’t have dairy or sugar, so you have any recommendations for alternatives?
I’m sorry, I don’t really work with dairy alternatives, so it’s hard to say.
I have a family member with a severe dairy allergy, soy milk is the best equivalent to whole milk that I’ve found for baking, finding unsalted dairy free butter is difficult in my area so when I can’t get any I have used salted and decreased the salt in my recipes.. only commenting on this because so far this is what I’ve done for my last 4 homemade cakes and I have used “lifeloveandsugar” recipes for 3 of those 4, the cakes have turned out amazing everytime!
Oh I also don’t USUALLY use the same frosting recipes, I have 3 go to’s that I alternate between depending on the cake flavor.. hope this helps!
This recipe looks great. I was wondering if anyone had tried baking it in a springform pan and then slicing into rounds?
I’m not sure. I wouldn’t bake all the batter in one pan though. It’ll turn out too dense and overly browned.
Hello, how many calories are in a serving?
The nutritional information is at the bottom of the recipe card.
I have made this cake recipe a couple of times.its a hit always. Can I use cake flour instead of all purpose flour
I’m glad you enjoy it! I don’t personally care much for cake flour, but you could certainly give it a try and see what you think.
Hey! I wanted to use Cake flour as well, did you try it? What did you think?
Hi
I love this recipe it’s my go to each time. However I’ve been asked to make the sponge in a sugar free version. Could I ask if you know would it work to replace the sugar in this recipe with Stevia or am I better to find an alternative sugar free recipe? Thanks so much
I’m so glad you enjoy it! I haven’t ever tried it with stevia, so it’s hard to say. You could certainly try it. It may be better to find something that’s meant to be sugar-free though.
I love your recipe and have done so many times and received many compliments however I need to do a very large cake . I did have your recipe which tripled the ingredients do you have this to hand or do I just increase the current recipe by 3
I’m glad it’s a hit! I don’t remember having it anywhere at that size, but you can definitely triple it.
Can I use this recipe and split into two 9 inch pans. Also the the quantity is buttercream icing change. Thanks
Sure, the cake just won’t be as tall. If you’d like it to be taller, you could try 1 1/2 recipes worth. The frosting could be reduced, depending on how much frosting you tend to use. I tend to use a lot.
Can this recipe be made into 3 9inch cakes
Yes, but they’d be pretty thin. If you’d like to do a 9 inch cake, I’d recommend doing 1 1/2 recipes worth.
Can I use this recipe for tall cakes? Thanks!!
I’m not really sure what you mean. Would you be stacking a bunch of layers or making thicker cake layers? Using dowels? I would imagine it would be fine, depending on what you’re trying to do.
I split the mix in half to 9 inch springform pans x2, so 4 in total, still made a three layer mermaid cake, then used the 4th one for cake pops. Perfect.
So glad it worked well for you!
Hello, I have a couple questions: First, can this amount of batter be baked in a 9×13 pan and not overflow, and Second, will some mini chocolate chips be able to be lifted/risen in this recipe. Thank you.
It will not over flow in a 9×13, but mini chocolate chips would sink. I have a chocolate chip cookie dough cake you could take a look at, where the mini chocolate chips don’t sink.
Can I use this recipe for cake pops?
Sure, I’d think that would be fine. Especially if you use a touch of buttercream to help it come together.
I am so looking forward to making this cake for my daughter’s birthday this weekend! I have made several of your cakes before and loved them all! My question is this: I see this buttercream uses only butter, whereas the cake frosting tutorial and frosting consistency posts recommend half shortening and half butter. Is that due to the texture of this particular cake, or should I swap out some butter for buttercream to get the best consistency for frosting? Thank you!
I used to use some shortening in my buttercream because I found all-butter to be a little too buttery. But over time, I grew into preferring all butter. It’s really a flavor preference. I would recommend all butter these days. 🙂
I love this recipe, but every time I make it it sinks when cooling.. any suggestions on how to avoid this? I’ve made it 4 times now and still have the same issue!
Hmm. Is it slightly underbaked possibly? The other possibility is that you’re overmixing it. You could be over creaming the butter and sugar. You could also be over mixing after you add the dry ingredients.
I made this cake for my friends birthday but decorated the cake with cream cheese icing.
Everyone said how tasty and moist it was.
Tasted del if I say so my self.
I’m so glad it was a hit!
I am trying this cake for twins birthday party and plan to make the night before. You said to store in airtight container but am I able to put in a cake box in the fridge?
You can use a cake box, but it’s not air-tight so it might dry out more. And the fridge is fine, I just prefer room temperature. I think refrigerating cakes can dry them out more quickly.
Can I ask how I downsize to make either 2 7inch cakes or 2 8inch cakes please x
You could make it as two 8 inch cakes as it is. When I make a 6 inch, I cut the recipe in half. It’d be hard to do 3/4 of the recipe for a 7 inch. You’d probably want to either make the recipe as is and have a tall 7 inch cake, or cut it in half for a short 7 inch cake.
I use your recipe for the cupcakes and they are amazing! When you say in the comments you would half this recipe for 6 inch tins, does that mean halve the recipe then split it between three 6 inch tins or between how many tins? Thanks so much x
Awesome! I’m so glad you enjoyed the recipe! I halve the recipe and divide it between three 6 inch pans. You can actually see the 6 inch vanilla cake recipe here. 🙂
Please can you indicate the actual temperature that the cake should be baked on. You have only indicated the preheat temperature
That is the actual baking temperature. It’s called preheating because you heat up the oven before putting the cake batter in the oven. It’s typical to heat the oven (pre-heat) while making the thing you will be putting in the oven. I hope that helps!
Can I cover this in fondant easily?
I don’t cover cakes with fondant much and I’m not really sure what would make it an easy cake to cover. My understanding is that people tend to like very dense cakes for fondant. This is not a super dense cake. That said, I would think it would be fine to cover in fondant, but it really depends on what you’re specifically looking for.
Can I freeze these cakes to frost a few days later?
That should be fine. Just be sure to wrap them well before you freeze them, and then thaw them in the fridge before using.
Is this fan oven settings, please clarify.
I use a convection oven on the “bake” setting.
Hi, is all purpose flour plain flour in the UK? Thank you 🙂
Yes, I believe it is.
So easy to make! It is amazingly moist and delicious! Definitely saving this recipe as my go to vanilla cake recipe.
So glad to hear you enjoyed it!
Can you give me the measurements if I decide to make this a 3 layer 9 inch cake
I would recommend using one and a half recipes worth for that size cake.
Can you use plan flour. Thanks
I’m not sure what part of the world you live in, but I believe plain flour is the same as all purpose flour in many places.
I just made this with cake flour – amazing
I’m so glad you enjoyed it! Thank you for sharing that the cake flour worked out well.
I love this recipe. Do you have one for a square cake around 21cm size?
So glad you enjoy it! I don’t have a recipe that is specifically for a square pan, I’m sorry.
I only have one tin can I make the recipe and use a third each time bake a cake, cool, use another third of mix bake and cool and the final third or does the mixture need to be used right away?
That should be ok.
What is the weight the batter should be in the cake pans
I’m not sure.
Can this be done in a 9×13 pan? If so, does the recipe stay the same? Is the cook time different?
Yes, it can. I would reduce the oven temperature to 325. The bake time is probably more like 25-35 minutes, give or take.
Can I split this recipe in two 9×13 and layer? What would the temp and time be for baking?
Sure, that should be fine. I would probably bake at 3:25°. If you’re dividing it between two pans, I’m not really sure of the exact time, but maybe 15 minutes, give or take.
Why use all purpose flour instead of cake flour? I struggle to find the perfect flavor and wonder if its the all purpose flour.
That’s actually the reason I use all-purpose flour, LOL. I prefer the flavor of all purpose flour. I find the flavor of cake flour to be really off-putting in most cases. But if you like it, try using it in this cake and see what you think. It really is a preference thing.
can i use water instead of milk?
I mean you could, but the milk adds more fat, which tenderizes the cake. I’d recommend the milk.
Do I have to do 3 pans of 8 inch, or is it possible to do just 2?
You can do just two layers. I think the layers are a little more light and fluffy with three layers.
Loved this recipe used it for a baby shower cake
I’m so glad you enjoyed it!
I just made this recipe last night. I was looking for a cake that was soft and moist and fluffy and I got it. I was little worried because I make my cakes the day before and decorate the following day after they have chilled overnight in the fridge. So I wasn’t sure how this cake would be but I had wrapped it up in clastic and popped it in the fridge. I had baked all of it in one pan so I was able to slice into 3 equal sod and moist sheets. Chocolate frosting and rainbow vermicelli and bam! Things of beauty 😁. thanks for this recipe Lindsay!
Me encanta las recetas, muchas gracias por compartirlas. Desde Venezuela, saludos.
Hello, I’m an avid baker and with this recipe can I sub the milk with buttermilk?
I haven’t tried it with buttermilk. I think it would probably be fine.
Has anyone ever tried mixing in rainbow Jimmies into this batter instead of the funfetti cake?
The sprinkles will sink to the bottom with this recipe.
Something went wrong. I dont know what. Cake came out dense. It rose well in the oven, but went flat after I took it out. Did very much effort to measure correctly and do the instructions to the T. But somewhere I missed something.
I used shortening instead of butter. Can that be it?
While I would always recommend following a recipe as written before making changes so that you know for sure that the change you made didn’t have an affect, I would not expect using shortening to cause a major problem. It’s possible though. Otherwise, it could be that you over mixed the ingredients or that maybe something wasn’t measured properly. I would make sure your baking powder is still good and that you didn’t add too much or too little.
Made the vanilla rainbow cake last year. My son requested the cake for his birthday in a couple days. Just found your recipe for moist vanilla cake and they are so similar I wondered if he could tell the difference since he doesn’t care about the rainbow colors.
The vanilla cake is going to be a touch lighter. I had to make it a little more dense for the rainbow cake so that the colors didn’t mix together during baking.
One question is it 1150 grams of powdered sugar
It is. It makes a fairly large amount of frosting because of how I frost my cakes. If you tend to use less frosting, feel free to reduce it.
Hi, I’d love to make this in advance. How long before frosting can the vanilla sponges be made and stored? Also, what’s the best way of storing them? Thanks!
I typically bake them the day before. You could add another day on there, but it’s not really ideal, unless you plan on using simple syrup on the layers or something. I typically store the layers in an air-tight cake carrier.
Do you have the cooking time for a 9X13 sheet pan?
I’m not totally sure. I’d recommend reducing the oven temperature to 325. Bake time would probably be 25-30 minutes or so.
Tried your moist vanilla cake recipe and the outcome was perfect! I wanted something that incorporated both butter and oil and this was the winner. Moist, fluffy and very light on the tongue. Thank you💐
Awesome! Glad you enjoyed it!
You are the most amazing cake baker, decorator, and designer. When I see your email I always look because I know something STUNNING is waiting for my eyes!
My questions: I want to make 3 layers in 9 inch pans. Do I double the recipe? How long to cook the layers? And, can I substitute buttermilk for the milk?
Thank you, Pamela! I’m so glad you enjoy everything!
For three 9 inch pans, you could do 1 1/2 recipes worth or double it, depending on how tall you want the cake to be. One and a half recipes worth would probably be similar in height to the 8 inch version and doubling it would be a touch taller. I’m not sure of the exact bake time. It’d probably be a few minutes more than the 8 inch. I haven’t tried buttermilk to be able to say for sure. I hope you enjoy the cake!
Hi,
Love making your chocolate cake btw!
I’ve made this recipe a handful of times now. But for some reason every-tine i make this, it comes out sorta dense. Like there’s too much butter. I bake it exactly as it says and measure but it seems like the cake has too much moisture. Not sure if i’m doing something wrong. It also shrinks as soon soon as i take it out of the oven even though the tooth pick comes out clean.
Could you tell me what I might be doing wrong?
The shrinking might explain the dense-ness. It sounds like you might not be properly creaming the butter and sugar, or you may be over mixing the batter after adding the dry ingredients. Be sure to cream the butter and sugar just until it’s light and fluffy. And mix the dry ingredients just until well combined.
Will this work with two 9” pans instead of three 8” pans? If so I presume the bake time may be different?
Yes. The bake time would actually be similar. Maybe a few minutes more.
Hello!! I am making this recipe today. I just wanted to stop by and thank you! I notice how you answer questions and leave “small talk” with your following. Most influencers do not, so I’m giving you your flowers now! You are appreciated. Have a peaceful day🌸
Thank you! I hope you enjoyed the cake!
Can I use this recipe for jumbo cupcakes? And how long would I cook them for? Would cake flour work?
I haven’t tried jumbo cupcakes, so I’m not sure. You could try cake flour. I’m not really a fan myself. Sorry I’m not more help!
I tried this recipe and the batter was very watery and the bases of my cakes turned out really pale. Any ideas on what went wrong? All measurements were accurately measured 🙁
It doesn’t sound like things were measured correctly. It shouldn’t be watery.
I’m wondering if there would be different measurements and baking time if this recipe was used in a sheet pan?
What size sheet pan?
If I would like to make 2 9X13 sheet pan cakes how much batter would I need and Joe long would I need to cook it for?
You’d use one full recipe for each 9×13 cake. I’d lower the temp to 325 and bake 25-30 minutes or so.
What would the measurements be to make a 2 layer 8 inch cake. Also can i substitute the milk for buttermilk as apparently it makes the cake even more moist.
You could use the recipe as-is and just bake two layers. I haven’t tried buttermilk in this recipe to know if it makes much difference, but you could try it.
Hi love this recipe, I need to do 12” cakes what measurements would I use
I’m not positive, but I’m guessing you would want to triple the recipe.
I have used this recipe to make a layered cake and love it! I wonder if I can make mini cupcakes with it? And if so how long and what temperature pretty please?
So glad you enjoyed it! Mini cupcakes should be fine. I would bake them for about 6 to 8 minutes at the same temperature.
Hello, I’ve made this vanilla cake multiple times and it is so delicious! My family loves it!
I would like to use this recipe to make a lemon cake. Do you think it’s possible to add lemon to make a lemon layer cake? How would I do this?
So glad you enjoy it! I have actually adjusted it to make this lemon poppyseed cake. Just leave out the poppyseeds and you have a regular lemon cake. I’ve also used it as these lemon cupcakes (recipe cut in half for less cupcakes).
I’ve used this recipe for years! In fact, I’m going to use it to make the bottom tier of my wedding cake. I will be making three 10″ layers. Would you recommend doubling the recipe or should I do 2.5 times the recipe for this size cake?
So glad you love it! For the 10 inch cake, I’m not entirely sure. I don’t really make any cakes that size and I imagine it’d depend on just how tall you want that tier to be. I feel like you could get away with just doubling it, but if you want it a little taller, then maybe 2.5 times.
Would this cake hold up to a layer of cheesecake in between or should I try your raspberry filled vanilla cake?
I would think it’d be fine.
Really, really love how this came out! The cake is sturdy but not overly dry or dense. It’s the perfect layer cake recipe. Made this for my daughter’s birthday and this will be my go-to in future.
So glad you enjoyed it!
I like the recipe, but it is not enough batter for three 9 inch pans. So I just done 2 nine inch pans. I like the cake and the frosting was wonderful.
Well the recipe is for three 8 inch pans, so it makes sense that it’s not quite enough batter. I typically suggest doing 1 1/2 recipes worth for a 9 inch. Glad you enjoyed the actual cake though.
Hi, I was wondering would the cake still turn out and be good if I added sprinkles and sort of made it a funfetti cake?
It all depends on whether or not the sprinkles would sink to the bottom. One thing you can do that would help with that would be to separate the egg whites and yolks and whip the whites to add them at the end, like in these Funfetti Cupcakes, based on this vanilla cake recipe (but cut in half for 12 cupcakes).
Hi! I made this cake a few months ago for my daughter’s birthday and it was delicious! I was wondering if you have ever tried this recipe and added a raspberry filling? I was also looking at your Raspberry Dream Cake recipe, which looks great too but I’m nervous to try the reverse creaming method. Could I use this cake recipe with the Raspberry Dream filling and frosting instead? Or, is this recipe also good with a filling and the vanilla frosting? Thank you!
You could do it either way. I do love the texture of the Raspberry Dream Cake, but I know the reverse creaming method may seem intimidating. This cake would also be good with the same filling and frosting, or with the vanilla frosting as you mentioned. All of them would be tasty. Just a preference. I hope that helps!
I made this recipe last year and I loved it! It was so dainty and I was so proud how it turned out.
I want to make it again for my daughter’s birthday in a few months. But she wants strawberry. Would adding strawberry jello mix change the texture of the cake? Or would you recommend finely ground freeze dried strawberries?
I don’t typically use jello mix in my cakes, so I don’t have a lot of experience with how it’ll affect the outcome. I have two strawberry cakes that are based off of this one. This Homemade Strawberry Cake, which uses only fresh strawberries to flavor the cake, and this Strawberry Cake, which uses a combination of strawberries and strawberry extract. I’d recommend one of those. I hope that helps!
What can l substitute milk with and will it change the quality and texture of the sponge
Yes, a substitute would likely change the outcome. It’s hard to recommend a suggestion without knowing why you don’t want to use milk. Is it a dairy allergy? You could try swapping it out for sour cream, but that would probably make the cake a little more dense. You could try water, but that lacks fat so that could also change the final texture and it may be a little more dry.
What is the baking time for a 9×13 pan
I’m not sure exactly, but I’d reduce the temperature to 325 and guess the baking time would be around 30-40 minutes.
I just made this but mine sank a bit at the center. Do you know what could be the cause?
It’s hard to say from a distance, but it sounds like it could’ve been a little under baked.
I love your recipe.
Great recipe, I made it the first time and it was delicious. I made it the 2nd time for my daughters birthday and it didn’t work.. I’m not too sure what I did wrong. When we cut the cake seemed a bit too doughy. Not sure if I over stirred it.
Loved this cake,
Is it freezable?
Glad you enjoyed it! It should be fine the freeze the cake layers. Just be sure to wrap them well and thaw them in the fridge before using.
If i wanted to use sour cream instead of milk in this recipe how many ml’s would i need?
also if i just wanted to use egg whites?
Just making those adjustments to this cake won’t give you a good result. For a cake that uses egg whites and sour cream, I would recommend another vanilla cake and cupcake recipe of mine. Here is the recipe for the cupcakes, which you can double for a full-size cake. The egg whites are just added into the cake batter in the recipe, but lately I have been whipping them and adding them to the batter at the end. Either way it produces a great, moist cake. Whipping the whites and adding them at the end will just give you a tighter crumb. https://www.lifeloveandsugar.com/favorite-vanilla-cupcakes/
You can see the recipe as the cake layers in this cake too. https://www.lifeloveandsugar.com/rose-water-vanilla-layer-cake/
The cake assembled easily for a beginner — great frosting consistency — but unfortunately it (the frosting) was way too sweet. Will reducing the powdered sugar affect the consistency?
The frosting is a very standard American style buttercream. My recipe makes quite a bit of buttercream, so you could reduce the overall recipe if you’d like. You can reduce just the powdered sugar, but yes, it will affect the consistency. I’d recommend reducing the overall amount of frosting and reduce everything in equal amounts. But of course the frosting will still be sweet. You could try using this ermine frosting that’s popular with people that don’t like frostings that are so sweet. https://www.lifeloveandsugar.com/ermine-frosting/
Have you used cake flour with this recipe?
Yes, and you can. I’m just not personally a fan of cake flour.
Hello. Will this recipe work well for a sheet cake if I doubled the ingrediants?
What size are you looking to make and how tall? This would be just the right amount for a regular 9×13 cake. And it’d be fine for a 12×18 inch cake that’s one inch in height.
This has been my go-to vanilla cake recipe for a few years, and I’m even planning on using it to make the base layer of our wedding cake! Has anyone tried making this as a triple layer 10” cake? I’m curious how much I’ll need to scale up the recipe.
I’m so glad you enjoy the recipe! I don’t know of anyone who has made that size cake, but I’d guess you’d want to at least double it, maybe more. How much more would depend on how tall you wanted to be.
Can I replace the milk with water like you do in your cupcake recipe?
I haven’t tested it in this particular cake. It would probably bake fine, but it would likely change the texture of the cake.
If I used two 9 X13 pans would this work?
That should be fine.
What is 2% milk?
You can get skim milk, 2% milk, 1% milk or whole milk. I use 2%.
Hi is this cake spongy and moist or bit dense and also will I b able to add all wet ingredients in 1 bowl and dry in separate bowl an stir to combine ( I mean is it ok not to use creaming method)
You need to use the creaming method. I personally think it’s a very light cake.
Can you tell me if I use 2/3 of the ingredients for a 8 inch 2 layer cake will that be okay?
I only have two 8 inch cake pans..
PS I made a rainbow 6 layer 6 inch cake using this cake on the weekend, it was delicious. I am going to try and size up to the 8 rainbow by doing 3 lots of 2 layers
You could try reducing the recipe, or just divide the full batter between maybe two 9 inch pans, if you have that size.
Love your recipes!!! If I divide this batter for 2 x 9″ cakes, how long would I bake them for?
I’m not entirely sure since I don’t typically bake that size. It may actually be about the same amount of time. Even though you’re only using two layers, they will be thinner than using two 8 inch layers.
Thank you so much for sharing the recipe. This is my go to cake recipe. Just wanted to know if you have tried this as eggless, and what do you replace egg with
So glad you enjoy it! I haven’t ever tried it without eggs, sorry!
All the way from SA –
I tried this recipe for my son’s 6th Birthday. I turned it into a Funfetti cake. It was absolutely DELICIOUS!!!!
Not too sweet, just perfect and incredibly moist and tender. 🥳
So glad you enjoyed it!
can I use french vanilla creamer in place of milk
That should be fine. The cake may be a little bit more dentse, but I think it will be fine otherwise.
Could you let me know quantities I will need for making 2 x 10″ cake please.
I’m not sure since I don’t really make that size. I’m guessing you may want to double it.
Great recipe, I’ve made a few times. Do the cakes freeze well before icing?
So glad you enjoy it! I would say they freeze fine. I’m not a huge fan of freezing cakes, because I do think it changes the texture of it, but this one does fine.
ABSOLUTELY DEVINE!!! It was so good and rich, I had to share with family and friends before me and my husband eat the entire cake 🙂
I’m so glad you enjoyed it!
What type of milk? Buttermilk, whole milk, 2%, etc. I am going to make this to the letter. Thanks so much.
I use 2%
Can I use buttermilk instead of milk?
I haven’t tested it in this cake, so I can’t say for sure.
Can i use buttermilk
You don’t really need to buy you could try it.
Can I make half of the recipe!
Yes, I cut it in half for these cupcakes, if you’d like a look. https://www.lifeloveandsugar.com/easy-homemade-vanilla-cupcakes-recipe/
Great recipes
Hi. I’m making a sheet cake for a graduation party. Can I double this recipe?
I haven’t ever done it myself but if you have a mixer that is large enough, I would think it would be fine. It would be a good bit of cake batter.
Can I use self rising flour? Also how long to cook if I make it in a bundt pan?
I haven’t tested either of those things, so I can’t say. Self rising flour likely won’t give the same result though.
Hi, what type of sugar goes in to the cake mix?
Thanks
White granulated sugar.
Hi, I need to make a gluten free cake. Will swapping all purpose with Gluten Free flour be okay?
Thank you
I haven’t tried it but I think others have and it was fine.
This recipe works wonderful when swapped with a 1:1 gluten free flour.
Hi Lindsay, all the way from South Africa.
This is by far the BEST vanilla cake recipe out there! I have made this cake, following the recipe to the dot over 10 times now.
It hardly lasts a day! Even the fussy 7 year old who doesn’t like sweet treats has a slice or two 😋
Very simple recipe to follow as well.
I’m so glad you enjoyed it!
Hi! How would I go about omitting the oil? Thank you
You can replace it with additional butter.
When speaking of the eggs in this cake, the section says the recipe uses 6 eggs. The actual recipe lists only 4 eggs. Was there a change in the recipe? Error in description? This is my first time to your site. I was surprised and happy to find scripture at the end of the page. I will definitely be a regular here.🙂
I believe the part of the post that mentions six eggs is actually referencing another recipe that uses six egg whites. Recipes this four whole eggs recipe. I hope that helps! Thank you!
Does it matter which brand butter you use?
A better quality brand can give you a little bit better results, but any brand should work fine.
Did you use 1inch or 2inch pan?
2 inch
Have you made this as a 6″ cake? Could I divide between three pans and just adjust cooking time?
Here is my 6 inch cake, which is made from this one. https://www.lifeloveandsugar.com/6-inch-vanilla-cake/
Made this cake for a weekend dinner with friends. Realized I had all the ingredients less milk. Had some macademia nut milk and added some lemon juice to and added some extra oil Cake turned out moist and delicious! Did a berry compote and lemon cream cheese icing. Can only imagine it would have been even more tasty with milk. Can’t wait to make again
Hello, it’s me again! Could this be made in a 10 inch cake? My friend just asked me to make her granddaughter’s bday cake. Should I double recipe? And would you recommend a two tier for that size or three? Thank you so much for all your great recipes and advice!
I haven’t made a 10 inch cake with this recipe but I’m guessing you would want to double it and do either two or three layers, which ever you prefer.
First time making this cake. Delicious! Definitely making it again!!
So glad to hear that!
In this recipe would you be able to switch the all purpose flour for cake flour, or no?
I mean you can, I just think the cake has a better texture and taste will all purpose. But that might just be my preference.
This was an amazing hit for a cake I made for a friend! I was wondering if you have tips to make it white- egg whites only, clear vanilla possibly?? Or if you have a white cake recipe by chance? Making a wedding cake and love the flavor of this vs other vanilla cakes I’ve made, but want a lighter color if possible!
So glad you enjoyed it! I’m actually posting my new white cake recipe on Monday. But if you need it before then, check out this recipe. It’s basically the same cake layers but with vanilla extract. https://www.lifeloveandsugar.com/almond-cream-cake/
Would the cake come out the same using only egg whites? Or maybe 2 whole 2 white? I want to try it as is but I’d like a less yellow cake. Thanks!
Changing the eggs does change the way the cake bakes. If you’d like a version that uses all egg whites, you could try this cake with vanilla extract instead of almond.
I actually made it as is because I didn’t know that you had replied! My cake came out a lot less yellow than I thought it would and it tasted amazing!!
Greetings from South Africa,
Can I bake this in 2x 23cm tins – in which case at what temp and for how long . Thanks
It would be the same temperature. Not exactly sure on time, but it should be similar.
Hi Lindsay, I love your vanilla cake recipe! Would you please be able to advise on how I can convert this recipe to a 10 inch 4 layer cake for my friend’s wedding cake, including temperature and timing recommendations? I have been unsuccessful at finding a recipe that actually works. Thanks so much!
So glad you enjoy it! I haven’t made it at that size though, so it’s hard to advise. I’d think you’d need to at least double the recipe.
It’s a great recipe, I will make it for Easter. Read the ingredients & it has to be good.
I love your recipe, have made this cake on loads of occasions, but now I have an electric oven and it doesn’t come out the same. How would you make it work with an electri oven. Many thanks
I actually use an electric oven, so I don’t know why that would cause a problem. What is the cake doing that’s not working out?
Does this cake freeze well? I’m thinking of making it for an Easter cake?
I would think it should be fine. I would wrap the layers well in clear wrap and foil before freezing and thaw them in the fridge before using.
I make this all the time and always freeze it. It makes it so moist. I also ice it frozen to lock in the crumb coat!
If I half the recipe, will it still be good ??
Yes, I’ve halved it for a 6 inch cake. https://www.lifeloveandsugar.com/6-inch-vanilla-cake/
Thankyou so much
How long would I have to bake if made in 3 6inch pans?
Here is my 6 inch vanilla cake, which is this cake scaled down.
Hello can you salted butter in this recipe unsalted butter?
You can use salted butter, just leave out the additional salt.
Hi Lindsay!
This is hands-down the BEST vanilla cake. I’ve made your recipe for a few years now and brought it to birthdays and functions and everyone always loves it.
My sister asked me to make her wedding cake. One of the cakes will be this vanilla cake, but she also wants a chocolate cake.
Do you have a chocolate version of this recipe? I’m looking for a chocolate cake that is moist and light like this vanilla cake, and makes roughly the same size.
Thank you in advance and have a blessed day!
So glad to hear you’ve enjoyed the vanilla cake! I would recommend this chocolate cake. Definitely the best!
How long in advance can I make this?
I typically make it the day before I serve it. I personally wouldn’t want to do it more than that, but you could make it another day in advance if you really had to.
I’m really looking forward to trying this recipe or your Moist and Fluffy Vanilla Cake Recipe for my sister’s birthday (and copying your decorating style, if I’m able), but I can’t decide on which recipe to follow, even after reading your (very helpful) notes. I’ve made vanilla cakes before with other recipes, and always ended up with a nice-tasting cake, but with the texture of cornbread (even using cake flour). Assuming that I don’t mess this one up, which of the two recipes would you recommend might give me the least cornbread-y texture? Thank you…
I really think that depends on your preferences. I don’t think either tastes like cornbread.
This is my go to recipe for birthday cakes. I have the lakeland 4 pan set so I split them between 4 for 20 mins and its gorgeous. Never fails
This recipe is so rich and moist- If making it in the UK I found I could add less butter and, personally I could have 1 cup sugar instead of 1.5. I used 2 9” cake pans and it took longer to cook than suggested but was really delicious, thank you!
What was the height of you 8″ pans. Mine are 2″ high, just worried about it overflowing when baking.
Mine are 2 inches as well.
Hi is there a reason why the milk needs to be added please. When I add it becomes curdled, does it need to be added or maybe add less? Please advise thanks
If you left it out, you’d have a dry cake. The batter may curdle a touch when you add the milk, but it should smooth back out after you add the rest of the dry ingredients.
Question….at the top it says 6 eggs but the recipe says 4. Please clarify, thank you!
I’m linking to an older vanilla cupcake when I mention that. I’m not referring to this recipe. I’m talking about the differences between some of my other vanilla cake and cup recipes. I hope that helps!
hello, I would like to try this recipe, but would like to make a 9 or an 10 inch cake can you please tell me the measurements in everything needed. Thank you so much in advance
You can make it as a 9 inch cake without changing anything and just do two cake layers. Your cake just won’t be quite as tall. Or you could try doing one and a half recipes worth and the cake will be a little bit taller.
Can i know if i can use this recipe just for one 6” x 3” round pan? Thank you.
I wouldn’t recommend it. You can cut the recipe in half and used two or three 6 inch pans or you can leave the recipe as is and use three or four 6 inch pans.
My mixture is still curdled even after adding all the flour. What am I doing wrong?
I honestly not sure why it would remain curdled. I’m sorry.
Mine too 😩 help
The way comments appear to me on the backend, I can’t see what reply you have commented on so I’m not sure what problem you had. Can you explain a little bit?
Cake baking 101
You always alternate adding liquid and dry ingredients
,beginning and ending with dry.
Usually 3 additions of dry and 2 additions of liquid ingredients
This prevents curdling and breakdown of the butter and egg emulsion.
I have two 9 inch rounds, would this recipe work for that? I imagine I would adjust the bake time and make two layers and maybe make less frosting, I”m a newbie, any help with ratios etc would be much appreciated!
Yes, you got it. The bake time would be similar, but I would check it around the 18 to 20 minute mark and add more time if you need it. Your cake will just not be quite as tall as an 8 inch cake would be.
Just made this cake for a friend’s birthday and it was perfect. I topped it with chocolate Swiss meringue buttercream and it was delicious.
I have made this recipe before, so yummy! Would this be okay to use for a three tiered cake?
Glad you enjoyed it! I assume it’d be fine for a tiered cake.
Can this recipe, be done in 13×11 pan
I’m not familiar with a 13×11, I don’t think. But I’m guessing it would be fine.
Hi Lindsay, I’m excited to try this out. What type of sugar would you recommend using ? I’m flexible to whatever you think works best !
I use regular granulated sugar.
Do you recommend doubling the recipe for 24 cm?
It depends on how tall you want it. You don’t have to do anything to it, you could just have a shorter cake and do two layers. Or you could do 1 1/2 recipes worth and make 3 layers.
Hi. Thanks for the recipe, I’ve been making it and love it. Question, Would you recommend doubling the recipe for 10 inch cake, or would it be too much?
Glad you love it! I’m thinking that doubling it would probably be about right.
I want to use shortening for the frosting, how much butter and how much shortening will I need?
When using shortening and butter, I usually do half and half. So in this cake, 1 1/2 cups of each.
Mine really didn’t work. It’s thin and tough. Not impressed
I didn’t over mix the flour, used the correct eggs, creamed the butter till almost white. 3 x 8” pans. 25min
Made it 3 times. All the same.
If you creamed the butter until it was almost white, you very likely over creamed it. That will absolutely cause your cake to shrink upon taking it out of the oven and end up dense. Try setting a timer for two minutes and stopping there.
This recipe is a keeper. Thank you so much for sharing ❤️
So I’m assuming it’s 2 cake pans? I didn’t find a specification
Step one mentions preparing three 8 inch pans. I hope that helps!
I tried your chocolate sheet cake and it was delicious. Looking forward to trying this recipe. I would also like to make as a sheet cake. How long would I bake for? Thank you!
As a 9×13, you can reduce the oven temperature to 325 and bake for 40-45 minutes, or you could check out my funfetti cake. It’s a very similar recipe, but a little different and possibly even better (lighter) as a sheet cake.
This cake is amazing. I made a cake for Christmas and I wasnt satisfied I found your receipe and made it for New Year and it is the family new favorite
This recipe is really delicious but I have made it twice before and after 2 days it develops sticky strings when pulling it apart and based on my research it’s rope spoilage. I weigh all the ingredients and follow everything exactly. I don’t know what causes it
Hi this recipe came out very moist, however Do you know if it freeze well?
I don’t typically freeze cakes, but I would think it should be fine.
Hi Lindsey I love your recipes. I want to try this vanilla cake but was wondering if I could substitute milk for buttermilk? Thank you!
I can’t remember if I have tried it with this cake or not, but it should be fine.
I made this cake for a birthday and everyone loved it! I was wondering if you think this cake would be suitable to be coloured like a rainbow layer cake? Thank you so much for this awesome recipe!
You could certainly color each layer a different color. If you’re looking to swirl it, check out my Rainbow Swirl Cake.
Hello, would this work if I baked it with 4 6 inch pans? I only have 3 pan, but i was hoping on baking with 3 at a time and adding the last bit of batter afterwards?
Yes, that should be fine.
Am certainly going to try this recipe thank you sis
Can’t tell how much I’m in love with this cake recipe♥️ I’ve tried so many vanilla cake recipes since 2 years & this was the best ever. The cake came out so moist & still dense. My whole family loved it 😍 I substituted half the butter with canola oil. Can’t thank you enough for this. Love love love it🤗
Hi,
Can this recipe be used for a cake covered in fondant?
I don’t really work with fondant, so hard for me to say.
Hi! I’m wanting to do a tall cake for my daughter’s birthday—I’m thinking 4 layers. Would 1.5 times the recipe work to make a 4 layer cake? Thanks!
Yes, it should be fine.
Looks great! Would I be able to use two cake tins instead of three? Would the time in the oven simply increase, or do you think that will effect the texture?
Two should be fine.
This recipe is amazing, tried this using round cake tins and it’s turned out lovely. If I wanted to use a square 12 inch tin, what would the recipe be? How many eggs etc? I’m planning on making a two tier birthday cake.
Thanks
Glad you enjoyed it! Not sure about the 12 inch square, since I haven’t done that size. I’m sorry!
I have a question do we have to use parchment paper
You don’t have to, but it does make it much easier to remove the cakes from the pan.
I’ve always struggled to make a good vanilla sponge, and this recipe is finally one that actually works! Thanks so much 🙂
Hi there! I love A LOT of vanilla extract/paste in my cakes. Would it do anything to the consistency if I added another teaspoon or 2? Thank you 🙂
No, it should be fine.
This vanilla cake looks delicious…the frosting doesn’t show how much shortening to use. The amount is missing can you confirm the amount please? Thanks.
The frosting currently uses all butter, but if you’d like to use shortening, you can do half butter and half shortening. Either way will work well.
Is this a runny or thick batter? I wanted to use it to make a tie dye cake for a 10th birthday-I’m worried if it’s too thin the colors will blend together. Do you think it would work? Thank you!
I adjusted this recipe a bit for this rainbow swirl cake, which I think would work for what you were trying to do. https://www.lifeloveandsugar.com/rainbow-swirl-cake/
Thank you! Not sure how I missed that recipe on your site.
I really love this recipe. Thank you for sharing. I was looking for the option to scale up the recipe is there anyway i can do that?
Glad you enjoyed it! I actually removed the option to scale it recently because people were telling me that it wasn’t properly scaling everything and it was giving them problems.
How many cups are in the batter? I want to make a 2 layer 10in cake.
I’m not sure. I’m sorry.
I am sure that this recipe turns out to be a delicious cake, but in the video I dont see what it is you are adding after the eggs. Is it powder sugar or flour? All pictures have a note saying what ingredient you are adding, except for the white powdered. I am going to wait for your answer , so I donst spoil the cake while adding the wrong ingredient. Wating for your kind reply, I remain very truly yours. Maria Carpio
Please follow the written recipe. The recipe mentions that you add the dry ingredients after the eggs. They are mixed together at the beginning.
Perfect vanilla cake. I used sprinkles in batter for a confetti look. Pairs magically with your vanilla buttercream which I used to make a 3 year olds dinosaur birthday extra special.
This is my go to recipe. I shared it with my mom and a few friends and everyone loves it. Thank you for sharing.
Glad you enjoyed it!
This vanilla Cake was EXTREMELY moist, flavorful and DELICIOUS. The cake was very light and melts in your mouth. The buttercream icing was perfect. Another dessert that will become a family favorite.
So glad to hear that!
Quick question, are the layers supposed to be slim (they are about an inch tall) or did I do something wrong. The batter looked great, followed the recipe exactly.
I’d say about an inch tall sounds right. With three layers and frosting between, the cake should be 3 1/2 to 4 inches tall.
Thank you so much for posting your recipes! How could I change this to a 9” cake?
You’d probably just want to leave the recipe as it is and bake in two 9 inch pans.
Not to be dramatic or anything but this is one of the best vanilla cake recipes I’ve ever tried.
Thank you
Hiya,
I was wondering if you could try this with a milk alternative?
You can certainly try it.
Hey Lindsay! I’ve tried many of your recipes and love them all. I will be trying this one as well. And I’m wondering if this cake is sturdy enough to use for a 3-tier cake? I want light and fluffy layers but also some support. Let me know what you think or if you have another recipe that you would recommend. Thanks!
I really don’t do tiered cakes, so it’s hard to say. I personally would use it and have a well dowelled cake, but I’m not experienced with it. If you try it, I’d love your feedback so those with a similar question have an idea of what to expect. Thanks!
I’ve used it tiered and it worked well.
So, I tried this recipe. I keep trying different recipes for vanilla because, even though I have a tried and true recipe, I’m looking for a partial oil cake in vanilla to save a little bit on butter.
Weirdly, I followed this recipe to a T with the two exception: the first being that I used buttermilk (by doing 2 tsp vinegar and adding milk upto the mark). The second being that I 1.5x this recipe.
I had a couple problems.. its a little eggy tasting. It’s not that it tastes like eggs, but rather, the texture is a little bit too moist and “formed.”
The other issue I had was that the batter was perfectly emulsified for the first minute of scooping into cupcakes but it broke shortly after. May have been my addition of vinegar.. may have been my addition of pure vanilla instead of water based.
In any event, it’s delicious.
I’m glad these cupcakes happened to be “just because” cakes, though.
I’ll probably try some of your other vanilla recipes, as well.
Question – you did 1.5x the recipe. Did you still only use three 8 inch pans?
This is the best vanilla cake recipe ever ! Thank you so much for sharing your recipe with us.
I’m so glad you enjoyed it!
I just did test run of your cake recipe for a project I am doing for a friend at the end of the week. It’s delicious and I love it! However, I do like a taller cake so I’m wondering if you’ve ever tried 1.5 or 2x the recipe for a taller 3 layers OR if I might be better off saving a layer from today and making it a 4 layer. Any thoughts or advice? Thanks!
Glad you enjoyed it! You could do it either way for a taller cake.
Can I use margarine instead of butter
I haven’t ever tried it to be able to say, but I’m guessing it will change the result.
Can you use this recipe to make a 9x13in cake?
Technically yes, but it ends up a little bit tense. I prefer to change the method a bit, like in this cake. https://www.lifeloveandsugar.com/easy-homemade-funfetti-cake/ You could try it either way though.
I love love love this recipe! It is perfect and is my go to for all vanilla cakes! Baking one today for my son’s Birthday and additional cupcakes! Thank you for the perfect recipe ♥️
I made this cake and i dont know why but it came out all dense and not fluffy like a cake. Could you tell me what i must have done wrong?
It’s hard to say from a distance. Are you sure you fully creamed the butter and sugar? Didn’t overmix everything at the end? Is your baking powder still good?
This recipe is wonderful! The cake is not too sweet and perfectly fluffy! I’ve had several compliments.
Thank you for the recipe! If I wanted to make a 6-inch cake, could I just use 4 6-inch cake pans instead?
I haven’t tried it, but that would probably be fine.
I use 4 6″ pans for this recipe and it comes out lovely.
Love this recipe! I want to make a square 14″ version of this, what should I do in terms of quantity? Thanks x
I’ve honestly never made that size, so I’m not sure.
Can I double the recipe and do four 8 inch pans? I wanted to do four layers!
You could – it’d be a very large cake. Or you can make it as is and just make 4 layers. Depends on what you’re looking for.
Hello…I’m curious because I’m always hesitant to add any hard sprinkles/jimmies/pearl decorations to any cakes. Do cake eaters love that hard crunch on their cakes/cupcakes? They look fabulous! I would love your opinion. Thank you
This was unfortunately a terrible cake recipe and a complete waste of my ingredients. Shame as I was hopeful. It turned out to be a dense heavy brick of a cake.
Since the 1st time I’ve used this recipe I haven’t looked back. It’s definitely an amazing vanilla recipe!
Been using recipe with 6 and 8 inch pans. Will attempt a ¼ Sheet pan in a day or 2.
🌸
So glad to hear that!
Can you make this recipe with GF flour?
I think that would be fine.
Whole milk or 2%
Can I use buttermilk?
I use 2%, but buttermilk would be fine.
Can I make this recipe using a 13×9 pan? What would the cook time be adjusted to?
You can. I’d lower the temperature to 325 degrees. I think bake time would be around 35-40 minutes.
Hi can I make this into marbled cake by just adding a bit of cocoa powder to some of it?
Not really, no. I’d recommend my marble cake, which is based on this cake.
Can I use two 9 inch pans ?
You can, the cake just won’t be as tall.
Can I replace vanilla extract with lemon juice?
No, lemon juice works quite differently in baking that vanilla extract. For a lemon cake, I’d recommend either my Lemon Mascarpone Cake or my Lemon Poppyseed Cake (with or without the poppy seeds). They are very similar cake recipes, but different fillings and frostings.
This is my forever go to recipe I LOVE it. Thank God I found your page…. however I would love to use this recipe for a rich chocolate cake; do I have to substitute some flour? And add coffee to hot water to make it richer? Can you please help? Thanks alot in advance
So glad you’re happy with it! I have played around with turning this into a chocolate cake a little bit. But I have to say that this chocolate cake is definitely my favorite. It’s quite different but I personally like something different in a chocolate cake. https://www.lifeloveandsugar.com/best-chocolate-cake/
Hi. What is the standard cup measurement you use. Is it 130ml cup..Thanks.
1 cup equals 240ml
Can you tell me what the baking decorations would be if I did 2 9 inch pans? Also, would it be alright if I halved it to make a dozen cupcakes?
Hi so excited to try this recipe, is there anyway I could use two 10 inch pans for this recipe?? They’re the only pans I have at my house to use
I found this to be rather dense, moist though
can I substitute the ap flour for cake flour?
You can, although I prefer the texture of the all purpose flour.
This is the best vanilla cake recipe ever!!! Client loved it, guest loved it, everyone loved it. And this will for sure be my number 1! after trying so many recipes. Thanks for the share! 🥰
Can I add coffee to make a coffee cake?! Do I need to take an ingredient out like the milk if I add coffee? Thanks Amy
I’m not sure how much coffee you would need to add to really get a good coffee flavor. I would personally dissolve powdered coffee or espresso into the milk. Then you can add as much flavor as you want and not sacrifice having the fat from the milk in the cake, which helps make it tender.
If using 1 pan size 8″ with a height of 4″, how long to bake this cake for?
I do not know and I personally would not recommend baking it all as one tall cake. It will turn out very dense and far different from the intended result.
can I substitute the ap flout with cake flour?
Yes, but I personally think the result is better with all purpose.
thank you
Just made half of this recipe into cupcakes. The texture was good, very light crumb and moist. The taste was a little eggy but they were quite freshly cooked when we ate them so that might be a contributing factor. Would definitely make again.
I have made this cake before and it is amazing!! But did you change the frosting recipe? It used to combine butter and shortening, but the recipe is different. The reference to shortening is in the written description above but missing from the ingredients list. I want to make it the same way, it was so good!
In the article it states to use six eggs for the cake, but the ingredients lists only FOUR large eggs. Which is it?
The post is referring to another cake. This recipe uses 4 eggs.
hi what sugar? does it matter ?
Granulated sugar in the cake and powdered sugar in the frosting.
Tried this recipe, loved it, the client also loved the cake, I’ve never had a successful sponge so I was really happy that this was perfect. Thank you so much, looking forward to trying all your other sponge recipes.
Did you recently change the recipe for the vanilla frosting? I could have sworn that this recipe called for both butter and shortening?
Yes, it did originally. You can definitely do it either way. If using shortening, just use half butter and half shortening.
Love the single version but the measurements for the double are off.
Hi
I absolutely love this cake recipe but I need to make it gluten free. Would I just need to change the flour or change anything else in the recipe?
I’m not real familiar with gluten-free baking, so I’m not sure.
Perfect recipe. Easy yet moist and really nice cake came out!
I made this recipe. The cake didn’t really raise much. Is it supposed be this way?
It’s hard to say without seeing it. I would say that the layers (assuming you did 3 layers) should be about an inch or so each.
In the demo it shows adding shortening to the frosting but the instructions only mention 3 cups of butter. Just checking. Thanks!
The recipe has been updated to use all butter, but you could use half shortening, if you like.
Thanks so much. I’m assembling this cake today and wanted to be sure.
Thanks Lindsay. I prefer the taste of all butter but I know you often add shortening for stability. I’ll use all butter for this one.
They layers are also quite thin, about 1″. Is this normal?
I would say that sounds normal.
Stove repair guy showed up just as I was about to put the cakes in the oven, so they had to sit out in the counter for 30 minutes before baking. I was concerned that may have caused an issue. Still am really.
I just took these cake layers out of the oven and they have a strong gg smell? Will this dissipate? Thanks
I’ve never noticed a strong egg smell before, so I’m not sure.
For the icing. Is the butter supposed to be cold, room temp or melted?
Room temperature
Hello. How dies it affect the cooking time if I double the mixture? Have you ever tried it?
I haven’t ever tried it, but I would assume that it would be fine. Quite a bit of batter though.
My go to vanilla cake recipe, will never use a different one! Really easy to do and comes out amazing! Do you think you can make it dairy free, if I used maybe vegan butter and oat milk?
This is perfection. I used sour milk, cuz that’s what I had, and this cake is one of the moistest, most tender and flavorful cakes I’ve ever eaten in my whole life. I only needed about a quarter of the frosting. We tried it with both chocolate and vanilla buttercream, and it’s perfect with both. I think it would also be great with a layer of jam, though honestly it doesn’t need a thing. It’s just that good. This is what all vanilla cake aspires to be. It’s more like a yellow than a white cake, because of the yolks, but to me it hits just the right balance.
I love this receipe. Best vanilla sponge cake.
Do the eggs have to be at room temperature?
Thanks!!!
What sugar is it please
Can I cover this cake with fondant
I don’t do a lot of fondant, so I’m probably not best to ask. I’d think it’d be fine.
Hi! I made your cupcake recipe that is the same recipe as this, but halved (the cupcakes were amazing by the way), but that recipe calls for 2Tbsp oil and this only calls for 3 Tbsp. I want to make a cake for my daughter’s birthday so I’m wondering if I should double the cupcake recipe and use 4 or use 3 like this recipe says. Thank you so much! I’ve been looking for a good cupcake/cake recipe for a while and this is my (and my husband’s favorite).
Either way is fine. Since making this recipe, I have started adding that extra tablespoon of oil for a touch more moisture, so you certainly could do that.
Can I use cake flour instead of apf? If so, how much? I love every recipe I’ve tried so far from you.
You can, but it definitely gives a different texture and flavor. I’d use the same amount.
This recipe really is amazing. I’ve made this cake for a few different events and every time it’s a hit and there’s never any left overs (much to the disappointment of whoever I made the cake for). My friends told me it was better than the profession wedding cakes they’d test run and another friend who’s an event manager for restaurant (who always samples any of the big event cakes) has said that it’s one of the best she’s tried. Thank you for this recipe!!!!
So glad to hear it’s been a hit!
I’ve made this recipe twice and it’s amazing!
I’m wanting to make a strawberry cake and was wondering if I could add in fresh strawberries into the batter?
Glad you enjoy it! For the strawberry cake, if you add chopped strawberries, they will actually all sink to the bottom. You could try my homemade strawberry cake, which uses reduced strawberry puree, or you could try these fresh strawberry cupcakes and double it for a cake.
I love all of your recipes and they have never failed! Moist delicious cakes and cupcakes! Thank you so much!
Glad to hear that! Thank you!
Can I use cake flour instead of all purpose flour?
You can, but it does give the cake a different texture.
Hello,
I am wondering if you can share this recipe but for (3) 9 Inch pans. II would greatly appreciate it.
Hi,is this cake sturdy enough for carving and using for sculpted cakes?thanks alot
And which one do you suggest for carving and sculpted cake between your swirl rainbow recipe and this cake recipe?
I don’t really do sculpted cakes, so I’m not sure. I think the rainbow one is just slightly more dense than this vanilla one.
Are you looking for a pretty dense cake? I don’t think of this one as being particularly dense, but you could try it.
Thank you so much for your kindness and guidance
hi! i was wondering if i could reduce the amount of sugar in the buttercream to make it less sweet? if i did that would i have to adjust any other ingredients?
Yes, you can reduce the amount of powdered sugar. Just keep in mind it will change the consistency of the frosting.
Hi Lindsey i tried the cake recipe however my cakes crumbled?
What could i do to stop them crumbling?
They shouldn’t crumble and it’s hard for me to say what happened. You want to be sure to handle them carefully.
I tried this recipe today, dear Lord it was amazing.
The moisture was fantastic. Thank you xx
Hi! I was wondering if I would be able to use cake flour instead of all purpose flour?
Yes. It’ll change the texture and flavor of the cake a bit, but you can.
Hello x I just finished making this and it’s summer here in New ZealaNd — will the icing last in the warmer air temp or should I put it in the fridge
I’m not sure what the temperature is like there. Do you have air conditioning? Did you include the shortening in the frosting? The shortening would help it stay more stable in warm temperatures.
HI. For the frosting, can I use only butter? Would I need to substitute the shortening?
Yes, just replace the shortening with the same amount of additional butter.
Hi there, Im looking to try this recipe for a birthday cake and I want to cover with fondant. Do you think this this cake is robust enough to hold up under the heavy fondant or is there a different recipe that you would recommend? Thank you in advance
I don’t work with fondant a lot so I’m not the best person to ask. It’s not a particularly dense cake so if that’s what you need then this may not be the right one.
Hi i tried this recipe however the cake was too fluffy and it crumbled any advice?
OMFG!! This is the best vanilla cake I have ever baked. So moist and delicious just perfect.
Thank you so much for the recipe. My search is over 😌
So glad you enjoyed it!
Hi! This cake looks delicious! Can I freeze it for 2 days?
If you’re going to freeze it, I would recommend freezing just the layers of cake. Wrap them well and thaw them in the fridge.
Mixing it..
Hi Lindsay!
I was looking at your recipe which looks easy and really nice to try for my next cake!
I have a question, in the nutritional facts it states 1034 calories per serving, do you mean it’s this much calories per slice of cake?? It sounds a little too much for only one slice of cake..or is the serving considered 2 slices?
That is per slice. It will certainly vary based on brands used, etc. But most of that is from the frosting, which has a lot of sugar in it.
I tried it….I still can’t get over the moisture. Oh my yummy goodness! I think my search for vanilla has ended here. But please if I want to make in larger quantities and I double the recipe in quantity, should I double the timing for the mixture too?
When you say double the timing for the mixture, do you mean mixing it or baking it. I’m not really sure what you’re referring to.
Double the timing for mixing it is what I meant.
No, you shouldn’t need to double the time for mixing.
How many layers will this make in a 9 inch pan?
You’d probably get 2 good sized layers.
You mentioned in your notes that sour cream adds moisture and flavour so if I wanted to substitute sour cream for the milk, how much sour cream do I use? The same amount as the milk or?
The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best vanilla cake. Lovely!!
Wanting to bake this for my daughter’s first birthday!! Can I make ahead and freeze?
Are you freezing just the layers of cake or the full cake? I don’t typically recommend freezing full cakes, but the layers should be fine. Just wrap well and thaw in the fridge.
I tried this cake 2-9″ pans for 30 mins…..and it came out absolutely perfect.
Thanks for this recipe. 👍👍👍👍👍
I have been trying different eggless vanilla cakes for more than 10 years, and have still not found one that works.
I recently started baking with eggs and yours was the first vanilla cake I tried with eggs, and let me just tell you, it is ABSOLUTELY DIVINE! I made it without the frosting as a tea time cake. Soft and moist, not overly sweet or oily, just melts in the mouth. My family LOVED it and I am going to attempt making cupcakes with this recipe next. My mother in law wanted to hide a piece for herself to enoy before the kids polished it all off!😂
Thank you SO much for putting this gorgeous recipe out there in the world for us all to enjoy😀🙏🏼
So glad you enjoyed it! You can find the cupcake version here – Easy Homemade Vanilla Cupcakes Recipe
Hi Lindsay,
Thanks for putting an end to dry cakes!! This recipe is a keeper. Like you said, everyone must have a good basic vanilla cake recipe! This is it!
So glad you enjoyed it!
A few weeks ago I baked your other vanilla cake recipe and loved it but I wanted to try out this one as well and see the difference and I’m glad I did. This cake is perfect! Its moist but doesn’t fall apart as well as not losing the vanilla flavor. I baked in two 8in pans instead of 3 and added 15 minutes to the baking time and it was perfect. Lindsay your recipes are amazing!! xx
Awesome! So glad you enjoyed it!
That looks delicious!! Great cake. Thanks for the recipe. My question is that how did you give it the support for the middle layer to look so lovely?
I didn’t do anything in particular, just layered the cake. You could check out my tutorial on how I build cakes – https://www.lifeloveandsugar.com/how-to-fill-and-stack-a-layer-cake/
This is the best recipe I’ve used for a nice sponge and covered it in buttercream roses.it didn’t last long but must make one for s birthday in a few days.vould you tell me the best way to store it.i thought in the fridge overnight and take it out an hour before cutting? Thank you
If it’s unfrosted, I store in an airtight container at room temperature. If covered in the frosting, it’ll be fine at room temperature for about a day, but then should be refrigerated and served at room temperature.
Can you tell me what type of sugar do you use and can you use buttermilk, instead of milk please
I use granulated sugar. I assume buttermilk would be fine, but haven’t tried it.
Hi Lindsay! I’ve commented a bunch before and you’ve always been so helpful. I love all your recipes. I have sort of a general question and I was hoping you might have some insight to share! Whenever I make vanilla cakes from scratch – not just this recipe, but many recipes from other sites that I trust – I always seem to end up with a very dense, bread-y sort of flavor. I never have this issue with chocolate cakes, but I have been struggling so much with vanilla! I know it’s me, and not the recipes, because it’s a constant struggle for me with vanilla. I wonder if you struggled at all with vanilla cakes when you were first starting out, and if you have any tips that could help me? I have a feeling I’m going to have to start using a kitchen scale to measure my flour, because surely something is off. Anyway, thanks for al the great recipes and tips! (Your red velvet cake and moist chocolate cakes are my go-tos and both are INSANE.)
I’m sorry to hear you’ve had trouble with vanilla cakes. It’s really hard to say, but I do think the kitchen scale would be the first thing to try. Another thing to consider is if you’re over mixing the cake batter, particularly after adding the flour mixture. Over mixing can over develop the gluten in the flour, which can make cakes more dense/bready.
I know this comment is very delayed, but i only came across your post last week. Like many people, I have been searching for the perfect consistent vanilla recipe. Seemingly simple recipes, have all but brought me to tears on many occassions. Sometimes it’s dry and crumbly, sometimes moist and dense (in a good & bad way), sometimes light and fluffy and sometimes half of it left in the pan… I could never predict what I would get from cake to cake. So I’ve tried your recipe, 3 times now, and all 3 times, I’ve gotten a fluffy, moist delicious cake – not too sweet – a little shrinkage – but that’s the least of my problems. It really is a fabulous recipe. So thank you. My search may just be over 🙂
So glad to hear you enjoyed it!
So I tried this recipe and it was mind blowing I love it 😘everyone that tasted the cake loved it!😍
Coming across this website was one of thole best thing that happened to my baking life. I love u lindsay😊😊
Awesome! So glad to hear it was a hit!
Hi Lindsay! Thanks for the recipe. It tasted absolutely amazing! It seemed to take longer for me to get my cake done (40 mins and used an internal oven thermometer). I found that even after cooling, the cake center seems to be a bit wet. This is after slamming the cake pan on the counter and cooling for 2 hours before shifting to a cooling rack. Any thoughts on what I might be doing wrong?
If it’s still a little wet, it may just have needed a touch more baking time. Not sure what else it’d be.
hey i wanted to know how many cake ops this would make.
Did you mean cake pops? I’m not sure.
Hi Lindsay,
I really like this recipe so much and I want to try it.Can you tell me how can I adjust the measurements in the recipe to make just two 8 inch layer cake? Thanks!
I would just divide the batter between two pans and increase the baking time a bit.
Made this cake for my birthday today! Delicious!
Hi, I wanted to know if this cake is suitable for holding a fruit filling. Also, would this cake go with swiss meringue buttercream? I’m making this cake for people who don’t like too much sweetness, so do you think this is a good option?
I think that is very subjective and tastes vary so it’s hard for me to know. It will hold a fruit filling though and I assume it’d be fine with SMB.
Hi Lindsay,
Thanks for sharing this beautiful recipe 🙂
Will it make a huge difference in the texture of the cake if I use 1 x 8″ pan? I presume it will take a longer time in the oven.
Regards,
Sha
You wouldn’t be able to fit all the batter in one pan. And it would affect the texture. That much batter in one pan like that would bake unevenly and end up quite dense.
Hi Lindsay.Im greatly inspired by your work that I want to try this recipe.Could you however suggest a set time for mixing the batter after adding dry ingredients to avoid overmixing.
It would be hard to say an exact time. You just want to mix the dry ingredients in until they are well incorporated, not longer. There’s no need to continue mixing at that point.
I would like to find out how much vinegar to use to create my own butter milk your recipe says 1 1/4 buttermilk
Perfect vanilla cake recipe. The best vanilla cake actually!
I’ve baked it many times, in many different sized tins and as cupcakes. So versatile to use with other flavoured buttercreams and fillings too.
I live in Australia, we may like cakes a little less sweet here, and I can share that reducing the sugar did not change the lovely moistness of this cake.
For special occasions I also use cake strips and/or slightly lower oven temp to help me get even rise.
Thank you Lindsay for a beautiful recipe.
I first baked this for my daughters 1st birthday and this has inspired me to bake many more celebration cakes.
I’m so glad to hear you’ve enjoyed it!
Is there a wat to make this cake moister and really fluffy?! Please answer!
Just wanted to say thank you so much for sharing this recipe. My son’s 4th birthday cake was absolutely delicious and a huge hit with all that had a piece. I bake a cake for his birthday each year and this one was by far the best one i’ve ever made. It was my first time doing a 3 layer cake so was feeling anxious about it turning out terribly. It turned out brilliantly and the cake was so fluffy and moist. I used caster instead of granulated sugar, which worked fine.
Thanks for the recipe. I just made this cake, it was so simple and straight forward. I was so scared it was going to flop but the big flop never came (thank Goodness). The cake came out perfectly and is as light and fluffy as I hoped for. I’ll definitely be making it again soon!!!
Hi this recipe looks amazing! I have two questions:
What type of sugar for the sponge? Caster or Granulated?
What type of milk? Whole milk?
Many thanks,
Orielle
I use granulated sugar and 2% milk.
Wooow, I love to eat cake. They used to call me “cake a day” at work as I loved to have cake for breakfast 🙂 This recipe is absolutely delicious! I had to change it slightly and use yogurt instead of milk (as I ran out), and let me tell you this may be the most delicious vanilla cake i have ever tasted. So soft, fluffy, moist, flavorful, it just taste luxurious. Thank you so much for posting!
So glad you enjoyed it!
Hi, would this cake work okay if I were to add a jam/fruity filling as well as the frosting (with a dam of frosting around the edges). Thanks!
Yes, definitely.
I made this for my daughters Birthday but I turned it in to a rainbow cake and doubled the recipe for 6 layers. Seriously the best cake I have ever made! Thank you for the amazing recipe. The cake looked and tasted amazing. Even I was shocked!
Can sprinkles be added to this cake batter like in your funfetti cake recipe? I was looking for a more tender crumb and was hoping this recipe for the bill! Thanks!
In my experience, the sprinkles sink. I’d suggest looking at my funfetti cupcakes, which are this recipe but adjusted a bit for the sprinkles. You can double the recipe to make a full sized cake like this one.
Can this be made as a single layer?
I wouldn’t recommend it. It’ll take a very long time to bake, bake unevenly and end up more dense.
It was delicious!! I’m a beginner to baking, and the recipe was easy to follow and the results were mouth watering – thank you! One question, is it a typo on the calories per slice?
I’m so glad you enjoyed it! I don’t think there’s an error. It’s calculated automatically. Most of that is the frosting, honestly.
Hi there, is it just regular granulated sugar or super fine/caster sugar?
I use regular granulated sugar.
Hey ya so I was looking for a lemon mango and passion fruit cake recipe, but failed miserably. Then I came across your recipe and made a couple of changes and voila. The most beautiful cake made it for my daughter as a Saturday treat. It was light and fruity and sweet.She loved it and so did I. Amazing thanks so much B. X
Glad to hear it worked out!
Hi! Just wondering if I can use buttermilk in place of the milk? If so, will buttermilk change the taste or texture? Thanks!
That should be fine. It shouldn’t make a huge difference.
I’ve baked this recipe three times. The first time came out perfect. The second and third times the consistency was off and I can’t figure out why. It seemed to happen after I added the milk, it seemed kind of curdled and I couldn’t get it to smooth out. I made sure things were at room temp (or at least close I think), so I don’t think it’s that (plus the first time I didn’t wait for room temp and it was perfect). Am I overmixing it maybe? It’s coming out kind of spongy and gummy, not fluffy. It’s driving me crazy! Help please!
That’s very strange. It’s possible you’re over mixing. It’s also possible you added to much of something. It’s very hard to say from a distance. Sometimes it can look just slightly curdled after adding the milk, so if that happens, don’t over mix it to try and fix it.
Hi Lindsay
Wondering if I could turn this recipe into a funfetti cake by adding sprinkles and if this could also be used for a rainbow cake. Thanks!!!
When I’ve done that in the past, the sprinkles sank. I adjusted the recipe a bit for these cupcakes and you could double it to make a cake.
Can i replace the all purpose flour with cake flour?
Yes. The texture of the cake is a little different, but you can.
Did a blind taste test with this cake and two others. This cake was the clear winner! It was evenly moist, light and airy, and even baked flat. Thank you!
Awesome! So glad to hear you enjoyed it!
Thanks very much Lindsay, ok I fully understand and look forward to a final recipe from you as and when things return to normality.
Thank you 😊
Hi Lindsay,
Can I use oil instead of butter and cake flour instead of AP flour ? If so, do I remain or reduce the amount ? Also, what is the difference using salted and unsalted butter in frosting ?
Thank you.
Using oil would give you a very difference result and I wouldn’t recommend it. For an oil based cake, check this one out. The cake flour would be fine though. As for butter in the frosting, if you use unsalted, you’d want to add your own salt. It’s a matter of flavor.
Hi I’m trying to make this cake and I don’t have shortening. What can I substitute instead?
Just use additional butter.
I just tried this recipe, I loved it my new favorite Vanilla to go to cake super easy to make, Quarantine life has me baking new recipes
Quarantine life is no one’s favorite, but I’m glad you got to try a new vanilla cake recipe! I’m glad you loved it!
Hi Lindsay
I’m going to make this cake for my nieces birthday but I was hoping to make it a ahead of time and freeze it, d you know if it freezes well? Thanks
I don’t typically freeze cakes but usually people freeze the layers and put the cake together later. Is that what you were thinking?
Hi Lindsay,
I used buttermilk and it worked perfectly. Thank you for a great recipe- Everyone enjoyed the cake tremendously.
So glad you enjoyed it!
Hi,
Can I substitute the milk with buttermilk?
I can’t remember if I have tried it with this cake specifically, but I think it would be fine.
This vanilla cake looks yummmmm!!💝😋
is there some way i could turn this in to a chocolate cake? im looking for a fluffy moist chocolate cake.
Definitely try this one. It’s truly the best. https://www.lifeloveandsugar.com/best-chocolate-cake/
Hey, I made this cake last week and its perfect. It stayed moist and fluffy even though it was in the fridge for a few days. Its now my go to for the perfect vanilla cake. Thanks for sharing your recipe.
So glad you enjoyed it!!
Hi! I don’t have an oven so I plan on baking this in a 3 qt or 2.8 L pot/pan on my stove .. how should I proceed with the measurements of the ingredients? Or should I just follow the recipe and bake in batches? It’d be cooler if I can just bake them in one go, but I don’t want it to overflow on my stove 😅 thanks!
I’ve never even heard of baking a cake on the stove. I would have no idea what to do, LOL. I’m guessing smaller batches is gonna be better. 🙂
Awesome cake .. sweetness was just perfect
No one believed when I told them that it was my first try at baking n frosting too
The cake is so soft n moist 🍰 but when I layered the bottom layer became dense coz of the weight from above two and also the frosting got absorbed into the layers.
Thou the cake didn’t last long. I wanted to know if I had to try again what shd I do differently?
Will definitely try again
Thank you
I’m glad to hear you enjoyed it. This cake really shouldn’t be so heavy that it creates a problem for the bottom layer. I’ve never had that happen with any of my regular 8 inch cakes. So I’m not sure.
OMG!! THIS is my NEW go to vanilla cake!
I’VE had 1 for yrs. That sometimes came out on tje dry side…. but this 1…. REALLY takes the cake! Literally!
Sooooo good Moist, Full of Flavor & gr-8 for stacking.
Thank You sooo much for sharing!
Awesome! So glad you enjoyed it!
Hi can you please give me the ingredient measurements for a 2 layer 8 inch cake please
Hi Lindsay! Every time I make one of your cakes for the holidays, they’re a hit. Excited to try this one for Thanksgiving. Did you sift the flour at all?
I’m so glad to hear that! And no, I didn’t sift the flour, but you could.
Is it possible that you measure the 4 eggs in cups or ml? eggs here are medium and small variating all the time. I did the recipe 2 timed, once I calculated by eye how much I have to add to make 4 large eggs, and the recipencame out perfect…the next time y thought the eggs were big enough and added the 4, but the recipe came out wrong, not fluffy. I’m sure are the eggs, since I repeated the steps. It would be great to have the exact measurement of eggs in ml or cup please. Thank you!!!! This recipe is amazing filled with “beijinho” which is the coconut version of brazilian brigadeiro.
Hi Lindsay!
Can I replace the Vegetable oil with canola oil?
That should be fine
I am about to try this for my daughter’s 6th birthday party. I have made cakes but never a layer cake so I’m nervous. Two questions: 1 – I only have salted butter. If I use that instead of the unsalted and just don’t add salt do you think that will be the right amount of salt? and 2 – I am a big whole wheat flour fan and have not been able to find a good vanilla cake whole wheat recipe (though I do have a great chocolate cake one). How much whole wheat flour do you think I could safely sub in this recipe to have it still taste delicious? Thank you!! 🙂
Yes, you can definitely use salted butter and leave out the additional salt. As for whole wheat flour, that’s hard for me to say. The only time I’ve ever tried it was when testing vanilla cupcakes and I really felt like you could taste the whole wheat and didn’t like it at all LOL. I’m probably not the person to ask.
I‘be tried this recipe three times and 2 out of the 3 times I’ve ended up with a pound cake. The first time I made it I added too much butter so I know what I did wrong. The second time the cake ended up great. The third time I got another pound cake and I have no clue why. Could anyone tell me what I’m doing wrong?
Are you sure that you are fully creaming the butter and sugar every time? Another option could be over mixing the batter at the end. After the flour has been added, you want to mix it just until things come together. Overmixing can over develop the gluten and result in a tough cake.
Fantastic recipe! Just wondering, have you ever experimented with cake flour for this recipe, or any of your other recipes? I would love to know. Thanks!
Glad you enjoyed it! Yes, I have experimented with it a bit. I tend to find that I just prefer all purpose flour in most cases. But in this recipe it works fine if you’d like to try it.
This looks like a fab recipe! I’m hoping to use it for my daughter’s unicorn cake. Ideally id like it to be pink – can you foresee any issues adding some gel based pink colour to the batter at the end?
No, there shouldn’t be any issue with adding some gel color.
I really want a soft, light, fluffy moist vanilla layer cake. It seems every recipe i try comes out dense and on the dry side.
Is this recipe going to give me what I’m looking for? If not, what substitution recommendations can u make? I dont mind using sour cream if that will yield a moister cake. Please advise. Thanks!
This recipe shouldn’t give you a dry cake, but if you’re having that much trouble you might consider checking your measurements. A food scale is going to be best to make sure you aren’t over measuring your flour, which could give you a dry cake.
Hi Lindsay!
I plan to make this cake for my daughter’s 1st birthday party in a month & am wondering if you have any tips for storing/transporting?? With butter & milk in the frosting, surely it needs to be refrigerated, correct? I did a practice run & made this cake a few days ago (it was DELICIOUS) but I kept it in the fridge, uncovered, for about 3-4 hours between frosting and enjoying & unfortunately by that time it was somewhat dried out. I know I need to place it in an air-tight container next time.. will that make all the difference in the world? Or should I not have refrigerated it at all? I will note that I am a complete cake-making novice & yours is the first I’ve ever made from scratch, so it very well could be that I just am new at this and need to keep practicing. Thanks so much, and seriously LOVED this recipe!
I’m glad to hear you enjoyed the cake! As for refrigerating it, a few hours uncovered in the fridge really shouldn’t dry it out if it’s frosted. It could be that the cake was a tiny bit over baked to begin with. Hard to say. That said, if you’re using half butter and half shortening in the frosting and use water instead of milk, I actually leave the frosted cake at room temperature for a couple days and it’s fine. That amount of sugar actually acts as a bit of a preservative. I definitely think cakes taste better when served at room temperature. So if you do refrigerate the cake, let it come back to room temperature before serving it.
I make custom cakes and decided to try a new recipe. I will not be using another recipe for my Vanilla cake from now on!! So moist and yummy. If you want to build on the cake or cover with buttercream, simply freeze it as it is very soft and delicious. Thank you!
I’m so glad to hear you’re happy with it!
Ok WOW !! I used 2 – 8inch rounds…was perfection…I did a strawberry mousse filling…I followed the icing exactly as written. Not to sweet, because the cake is not to sweet. Plus the consistency of the icing made the smoothness and the piping just Devine….I can not thank you enough for sharing all of this, it’s so selfless..
I will tah you on my Instagram post tomorrow!!!
Thank you Lindsey 🎂 ps…watched icing tutorial
Wonderful! So glad you’re happy with it!
Lindsay!!!! I just put this delicious cake in the oven and realized I put 1 cup of milk and not the 1 1/4 like it calls in the recipe! I’m so bummed! I was following it very carefully and I cannot believe I made this dumb mistake! Is this going to affect the cake very much? Will it be dry? How is the crumb going to lo be? I am so mad at myself!
It should still be fine. It might not be quite as moist, but I think it will still be good. I hope it turned out OK!
Would this be fine under fondant? If not do you have another recipe to use under fondant? Thank you
I really don’t use fondant, so it’s hard for me to say. I’m sorry!
Thank you, thank you. Your recipes make my life sweeter.
Aww, I’m so glad to hear that!
This cake!! I doubled it and put it in three 9” pans and it baked up perfectly. It was soft but still structurally sound. This is my new favorite vanilla cake. Thank you for such an easy and great cake.
I’m so glad to hear that! Thanks Marcy!
What are the ratio of the batter for a 9 by 12 rectangular baking pan.
You can make this recipe as is for a 9×12 or a 9×13. You’ll just need to adjust the baking time.
I made this cake for my brothers birthday, using 9 inch pans. But they didn’t rise, is that normal?
No, that wouldn’t be normal. I would check my leavening agent and make sure it’s not out of date. Also, make sure to fully cream the butter and sugar together as that process adds air to the batter that helps it rise as well.
I creamed the butter and sugar for a good 4 minutes. Could it be the baking powder being to old and it wasn’t able to react?
Yes I had same problem didn’t rise tasted delicious though, my ingredients all fresh.
I wonder can you swap the flour for self raising flour?
No, self raising flour has additional leavener in it. While adding additional leaving may seem like it would help the cake rise more, too much leavener can actually have the opposite effect and cause the cake to fall when it comes out of the oven.
If your cake didn’t rise well, it could be that the butter and sugar weren’t fully creamed together or that the batter was over mixed after adding the dry ingredients.
The cake is delicious!! The buttercream recipe I would cut powder sugar to about 400 grams. I added about 600 grams and the buttercream is overpowering sweat. Great cake overall!
So glad you enjoyed it!
Hello from.Accra Ghana. Thank you so much for sharing this recipe… it’s been a long hard journey to finding the perfect vanilla cake! Am glad to say , am searching no more … this is for me. It’s a big hit with my family. Sending u big hugsssssssss.
I was looking for a good vanilla cake recipe and I tried Chelsweets & yours. I did not enjoy the Chelsweets recipe as much as I did yours. I loved it and got rave reviews. Now it’s my go to vanilla cake recipe. Thank you 😊
I’m so glad to hear you enjoyed it! Thanks Mamta!
I’ve been trying multiple cake recipes the past month, and this has been the clear winner!
Awesome! So glad to hear that!
Made this and i loved it! Reminds me of a good box cake. Thank you 💜
Awesome! Glad you enjoyed it!
Really simple and very yummy cake.
Saved your recipe for future.
Thanks for sharing
HI! I am going to try to make this cake for my daughters 6th birthday. We use 1% milk can I use it for this recipe?
Yes, that’ll be fine. I hope you enjoy it!
Hi Lindsay. If I add some chocolate chips or rainbow drops with this cake would it be fine?
Chocolate chips would sink to the bottom, I believe. And as for a rainbow cake, I actually adjusted this cake a little so that the layers don’t mix. It’s my Rainbow Swirl Cake.
I used this as a base for my Strawberry Crunch cake, and this cake came out perfect. I used buttermilk instead of regular due to the sugar content of everything else I using on top of the cake but omg it was so fluffy and baked to the perfect height. Definitely using your recipe from now on!
That’s so great to hear! Glad you enjoyed it!
Hi there.
Can i substitute milk with buttermilk? And if so how much
I can’t remember if I have tried it with this cake or not. If you do try it it would be a one to one ratio.
Hey Lindsay, I made thisc cake for a several times but never wrote it down. Now I want to bake it once more but I don’t see the recipe. It’s really gone. Instead of the recipe I see a lot of letters, /// etc… Can you please help me?
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Thank you! Now I can see it indeed! I began to worry a little bit because I want tomake it tomorrow for a birthday for a daughter of my friend but thought now I need to do something else.
Tomorrow after baking I will write it down 🙂 Really great recipe!
Thanks one more time!
I can’t find this recipe. I have literally looked on this page and clicked on links for ten minutes. Is the link broken? I don’t even see the actual recipe on this post. 🙁
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hi Lindsay I was wondering if I use cake flour in this recipe would it still be the same outcome.
Yes, I believe it’d be fine.
I just baked a cake with this recipe. It came out really nice. Thanks for this. I’m in cake heaven right now!
So glad you enjoyed it!
Is this sturdy enough to cover with fondant? And stack? (with dowels etc obviously)
I feel like this question is hard for me to answer since I don’t really make stacked cakes. I’ve only made a handful of them ever and it was years ago. It’s a softer cake, so if you are going to use fondant and want it to hold it’s shape and corners, using ganache under the fondant would be best. If you are ok with rounded corners, buttercream underneath would be fine. I would think it’d be fine for stacking.
I think I did something wrong…I made half a recipe expecting to bake 3 x 6in pans, but it was just enough for 2. Also, my pans have removable bottoms and the batter leaked through them…='(
if i wanted to make a 10inch vanilla cake, how does this alter the recipe
I haven’t made 10 inch cakes, so I’m not sure exactly. You could probably double it.
Hi, i made this batter for a 10 inch cake, but I used about 2/3rds of the batter to make the cake about the level of when I use this recipe with the three 8 inch tins. It took about 30 minutes to bake in my oven. I then made another batter and added the remaining cake batter from the remaining batter from the first cake and baked two 10 inch cakes and it worked perfectly.
Hi Lindsay
I love the cake idea, but I was wondering whether I could use a different frosting recipe?
Sure, different frosting would be fine.
Hey Lindsay, what would I need to change to make this recipe for 3 – 9″pans? Also, is there a recipe for chocolate frosting?
I’m not sure on the baking time since I haven’t used 9 inch pans for this recipe. Keep in mind the layers won’t be quite as tall. For the frosting, you could use the chocolate frosting in this recipe or the Fudgy Chocolate Buttercream Frosting. I hope you enjoy!
Love this recipe!! I would like to know if I can frost the cake a night before and leave in the fridge? Or should I leave it at room tip with frosting already on the cake??
Yes, you can frost the night before. I like to store it at room temperature in an air-tight container, since that’s how I like it served and I think refrigerating can dry it out sometimes.
I made this for my husbands birthday. I wanted a moist, flavorful cake and got it! If you’re making cake from a box, throw it away. This is the only recipe you will need for a perfect yellow cake. I paired this with Hershey’s rich chocolate frosting recipe. Happy baking!
Wonderful! I’m so glad you enjoyed!
I made this last night along with the vanilla layer cake from your cookbook for a fun little vanilla cake taste off and both are so delicious! I used buttermilk in both recipes and it’s uhmazingggg. This cake has a great texture, even straight from the fridge, but is most divine at room temp. I have to say I prefer the version from your book because it’s more fluffy, but that’s solely personal preference. My husband prefers the crumb on this recipe. 🙂
I’m so excited to have both in my arsenal! Thank you so much for the recipes.
It’s so fun to hear that you tested and compared them! I feel like most people prefer this one, but I’m so glad to hear you enjoy the cookbook one too!
this was really such an easy recipe to follow and the cake came out wonderful and delicious. got so many compliments. thank you!!!
Wonderful! I’m so glad you enjoyed!
I make buttercream frosting with 4 cups 10x sugar….holy Hannah 12 cups?? How many cakes are you making??
I use that amount of powdered sugar for a thicker consistency. Check out my post on standard buttercream!
How many batches would you have to make for a 5 tiers cake? Hope you respond! Thanks!!!
I’m really not sure, I’m sorry.
Hi, I only have 1/4 C of unsalted butter, is it ok if I use 1/2C salted, if even all of the butter salted and omit the 1/2 tsp of salt? Thanks!
Yes, you can use salted butter and just leave out the salt.
Hello, I made this back in September for my daughter’s 3rd birthday and cake was absolutely delicious soft and moist! i need to make it again but have totally forgotten whether i used plain flour or self raising flour as i am in the UK and we don’t have all purpose flour.
Please advise?
Many thanks!!
I’m assuming it would be plain flour because it wouldn’t be self rising. Self rising already has leavening agents in it and all purpose does not, we add our own into the recipe.
Awesome post…
I like your idea how to make a soft vanilla cake.
Thank you for sharing with us
Do you have a link for those y’all cake pans? Does this solve the issue of hard edges you sometimes get from baking? I tried looking through comments but I didn’t see any mention. Thank you!
I’m not sure which cake pans you are referring to or the hard edges. I used Wilton brand cake pans. I hope that helps!
Hey. I was just wondering if when you say sugar you mean faster sugar?
I use regular granulated white sugar in the cake.
Hello, i am from UK and want to have a go at baking this cake, looks delicious!! For the sugar, is it Granulated Sugar or Caster Sugar i need to use?
thanks, Chloe
Granulated sugar is used for the vanilla cake. Powdered sugar is used to make the frosting.
Hi Lindsay! Can I reduce the temperature to 300 or 325 degrees while baking this cake? Would the decrease in temperature affect its texture?
It would affect the way it bakes, but I’m not sure exactly how it’d turn out.
Hi, I baked the cake yesterday and it turned out so great. It was delicious and moist and not at all sugary or oily. But my cake is very crumbled. I used the same ingredients excey that I added only 2 tbsp oil isntead of 3, also I added extra virgin olive oil.
Can you please tell me where did u go wrong ?
I really love this recipe but I have to understand why my cake is crumbled.
I’m not sure what you mean by crumbled? Did it just not come out of the cake pan well?
Hi Lindsay,
You mentioned to bake cake at 175 degree.
Since i am using a convection microwave (Morphy Richards), can you please confirm if I have to bake at the same temperature?
I live in India (Asia) if it helps you give me some advice.
I am really looking forward to try this recipe.
I have never made a cake in a convection microwave and don’t know how it’d turn out. I’m sorry!
Makes a lovely cake. Thanks for posting the recipe. One suggestion for the order of the steps: swap steps 2 and 3. This could help some people (like me today) avoid mixing wet and dry ingredients too early and not creaming the butter and sugar as intended. Recipe still worked out well though.
I absolutely love this recipe, it’s my go to for a layer cake!
I’ve seen a few people ask on here, but I need to do a layered chocolate cake. Do you have a recommended recipe or could i just swap out certain ingredients?
I’m so glad you enjoy the cake! Here is my recipe for Best Moist Chocolate Cake.
I used this recipe to make a few short cakes and decorated them with berries for the holidays. They turned out so delicious! Thanks for the easy-to-follow directions, I will make the purple version soon! 🙂
That sounds so festive! I’m so glad you enjoyed the cake!
I’d like to make this cake for my grand daughter’s 4th birthday which is on a Sunday afternoon. How far in advance can I make it? Will it be strong enough to support decorations for an ‘Elsa’ cake with chocolate shards & can I colour the layers?
I think cakes are best if eaten within about 3-4 days. As far as supporting decorations – I don’t know exactly what you have planned, but some chocolate shard should be fine. Coloring the layers should be fine too – I just usually suggest using gel icing color as opposed to food coloring so that you don’t add too much liquid to the batter.
Hello, your a blessing… Please if am not using a salted bitter do I need to add salt?
Yes, the recipe lists unsalted butter and 1/2 teaspoon of salt.
OMG!! I tried this recipe today and THE CAKE WAS AMAZING!!!!
I’m so glad you enjoyed the cake! 🙂
Made this as a wedding cake for our daughters wedding. Turned out beautiful. Great flavor, not to sweet. The buttercream was perfect. I find a lot of recipes can taste overly buttery but this one reminded me of store bought icing. We also made it into cupcakes for the guests. This will definitely be my go to recipe from now on.
That’s awesome! I’m so glad you enjoyed! 🙂
Hi Lindsay! So excited to try this recipe for my daughter’s 5th day. Can you explain the best way to apply the sprinkles to the side of the cake? Thank! Shay
I honestly don’t have any tricks here, I just put some in my hand – sort of in my fingers, rather than my palm so I have more control – and press them against the sides of the cake. It’s very messy and sprinkles go everywhere, but it can help to set the cake over something like a cookie sheet so it collects some of the stray sprinkles. You will want to add the sprinkles right after you frost the cake, before the frosting sets. I hope you enjoy the cake!
Hi Lyndsay,
I love this recipe and have used it a couple of times now. It is my go to basic recipe.
Question
I am wanting to make this as a coffee cake. Can I just replace the vanilla for a shot of espresso?
Thanks
Sharon
I’d leave the vanilla and add some instant espresso granules. You can dissolve them in the milk (warmed up). I’m not totally sure how much, but you could try a couple tablespoons.
Hi Lindsay,
I am planning to make a wedding cake. How long will your moist vanilla layer cake stay moist and tasty?
I’d like to make the cake 2-3 days before the wedding and ice it with buttercream the day before. Is this possible?
Thank you,
Raine
That should be fine. I recommend storing it out of the fridge and in an air tight container, 3-4 days at most.
Hi there. For some reason my cakes are brown on the top but still raw in the middle. I followed the recipe with the correct oven temp and divided it evenly in 3 cake tins 8″ each. I have foiled them and waiting to see how they come out now, but have you got any tips for future to avoid this?
Thank you!
I’m not really sure why that happened, I haven’t had that experience. This may seem like a silly question, but were the cakes sitting close to the top of the oven?
Fantastic recipe thanks so much!!
Made for my daughter’s 3rd birthday and it came out so lovely and moist ans soft!!
I”m so glad you enjoyed! 🙂
Could I bake this at 300 with no big differences? I’m wanting to marble it with your “The Best Chocolate Cake Recipe”
The chocolate cake and vanilla cake have different batter consistencies, they would not bake together well. I would recommend my Marble Cake.
This is my go-to Vanilla ABC recipe! Super simple and great taste – I am really sold on using hi-ratio shortening combined with butter in ABC!
Wonderful! So glad you’ve been happy with it!
I halved the recipe and divided evenly in two 8″ x 1.5″ deep pans just to test cos I don’t have 3 pans and they were really flat. I’m going to make the full recipe and divide them into the two pans tomorrow and tell you how they turned out. I’m hoping it doesn’t rise too much and spill. It tasted great though. Thanks for the recipe.
Hey Lindsay, my cake is currently in the oven and time is nearly up (approx 3 mins to go) and the cakes have sunk in the middle. i have foloowed this recipe to a T and i dont know where it has all gone wrong? Can u any suggestions? Also i havnt opened the door at all. CONFUSED!! 🙁
It can be really hard to say from a distance what happens. Are you sure that you fully creamed the butter and sugar together?
Hi Lindsay
Can’t wait to try this one! Pls how many cups of batter do you get out of this or What size of pan does it feel. I’m trying to figure out proportions for a 2″ high 10″ pan.
I’m not sure how many cups of better it makes. I typically make it in 8 inch pans, so I’m not entirely sure about the 10 inch pan. My guess is you might want one and a half recipes worth.
This is easily the best vanilla recipe I have made! Hands down. Id like to know how you recommend storing this cake? Fridge or room temp? In your experience, does it freeze well and how far ahead can you make it?
Thanks. 🙂
I’m so glad you enjoyed it! I like to store it at room temperature, since that’s how I like it served and I think refrigerating can dry it out sometimes. I’m not sure if I’ve frozen these layers before. I think so and if memory serves, they did fine, but I always prefer a fresh cake.
Hi Lindsay,
I always thought vanilla cake would be dry, but when i made your cake (i reduced sugar though :P) it was one of the best vanilla cake i have tasted and made so far. i did not use that frosting, and made my own whipped cream frosting with strawberries, but the cake was simply amazing and everyone was speechless. i have tried it twice, and perfect both of the times. cant wait to use your chocolate/black forest recipe next 🙂
thanks for sharing it.
Thank you so much Neenu! Glad to hear you enjoyed it!
Hi Lindsay!
I’ve tried various recipes from your website, and I love all of them, especially your no bake oreo cheesecake recipe. Such a hit with the fam!
I was wondering, for this recipe, I intend to make dye it four different colours for each layer. Do you have any suggestions/things to look out for when dyeing the batter or would this recipe not be suitable for a rainbow layer vanilla cake?
Hope to hear from you!
I’m so glad to hear you’ve enjoyed everything! This cake should work just fine to dye it, though I haven’t actually tried it before. I suggest using gel icing color for the dye. It’ll give you stronger colors without adding a lot of liquid – which would affect the cake.
This recipe looks awesome! I’m going to be making this but i don’t have 3 cake pans is it okay to bake them one at a time? If so how much in each cake tin so I can measure the batter out?
Thank you ????
I think it should be ok. I don’t know exactly how much batter goes into each – I just divide evenly between the pans.
Hello Lindsay ! I tried your cake today and it smells so GOOD. But why is the cake crumbling on the top ? And why are the edges so dark ?… I baked it at 180°C for abbout 30 min… thanks for answer.
But how can I bake a mini layer cake ? I would like to keep your recipe.
Hello ! Is it possible to make just one cake in a 8 inch pan ? Because I just want to try this recipe and if it fails I don’t want to waste too much … Thanks.
PS I love your blog ! <3
No, you’ll want to make at least 2 layers.
I’ve been dying for a moist and fluffy flavorful vanilla cake and this might be it. Only change I made was subbing reduced fat sour cream for the milk because I wanted something really moist. The flavor was so delicious on this (often lacking when I go for an oil based vanilla cake as I’m desperate for the moist texture). This was just a test cake so I saved a layer to freeze (want to test the texture after) and the other half I dug into. Tomorrow to be the test to see if it remains moist, or if it was so good only because it was fresh out of the oven. Thank you Lindsay!
I hope you enjoy it! Thanks Anna!
Anna – how did it go out of the freezer?
Hi Lindsay,
This is such a lovely cake. I will definitely add this delectable cake to my menu as I am running an online cake shop. I am sure customers would love this.
Hi Lindsay,
I love visiting your website just because I always find something and interest here. Baking a variety of cakes is my passion and profession as well. Keep posting such interesting recipes and ideas. Thanks a lot.
Regards
FaridabadCake
I’m so glad you enjoy the recipes! Thanks!
Hi Lindsay, Would you know if I could bake this as one cake (i.e. no layers), in an 8″ pan? if so, could you please advise if I would need to adjust quantities, and what would be a good cooking time? Many thanks.
PS oh and please could you tell me the trick to getting the sprinkles to stay on the side of the cake 😉
I wouldn’t recommend baking all the batter in one pan. It’ll take much too long to bake and you’ll end up overcooking the edges and undercooking the center. As for the sprinkles, I don’t have a special secret really. I just use handfuls and press them into the sides, starting at the bottom and working my way up. It can help to set the cake over a cookie sheet or something to help catch the extra sprinkles as they fall.
Finally found it ! I tweaked it a little. (Secret) but sour cream instead of oil makes it better for swallowing . It wasn’t dry or anything.. just a little bready! ! Halved it both times for testing . Such a simply recipe. Good job.
I’m so glad you’re happy with it! I definitely love adding sour cream too.
Hi Lindsay,
I made the cake only portion 2 days ago and wrapped the layers in plastic once cooled so I could frost today. The cake now seems dense and a little dry. Do you think this is because I did not frost it right away? It still has great flavor! I’m making it for a friend’s birthday. Thank you!
Hmm, two days could have been a little long. Were the wrapped layers in an airtight container or anything? I feel like sometimes plastic wrap isn’t totally sealed. But definitely I think cakes do better when frosted. I’ll often make the cake layers the night before I want to frost them. You could always refrigerate the layers or freeze them ahead, but I also tend to think that dries them out.
Good day,
I was wondering how I would increase this recipe for a 12 x 18 pan? Looking forward to baking!! 🙂 Thank you
Great question! I actually just bought myself a pan that size to be able to test it. I don’t know yet, though!
Have you tried the 12 x 18 yet?
Yes, you can find the sheet cake here.
How could this be changed for high altitude?
I’m not really familiar with high altitude changes. I’m sorry!
Hi there! I live high altitude (5000 feet) and here are my standard adjustments:
Add:
3 TBSP water
15°-25° oven temperature
(May need to decrease baking time 5 min per 30 min)
Decrease:
Chemical leaveners by 1/4
Sugar 1 TBSP per cup
If that doesn’t work:
Add 2 TBSP flour
Add 1 egg
I’ve never had a cake fail since implementing this! Adjustments may be different if you’re at a different altitude than I am, but hopefully it’ll give you a starting point,
Good recepie! 🙂 My additon would be to use the cake (confectionery) flour instead of the all purpose flour. They are lighter and produces very soft crumble and ligther texture 😉
(or upgrade the regular flour by substitution 10% of the flour with cornstarch / cornflour)
I’ve just made one using half the ingredients and a bit less sugar. I just wanted to make a simple, frosting-less cake for teatime. I had a bit of buttermilk left and a bit of double cream, so I incorporated that in the milk (I’m sure I didn’t even need to do this). I baked it in a loaf pan for easy cutting. After many attempts at so many different recipes, I was not expecting much with this one….but…. it turned out deliciously PERFECT! Just what I’ve been waiting for! Thank you so much for this xx
Awesome! So glad you enjoyed it!
Hi,
This recipe looks great! I am hoping to use it to make a ‘funfetti’ type celebration cake. Do you think adding sprinkles into the batter before baking would be ok?
Yes, that should be fine.
I made this recipe for my daughters cake and cupcakes and received so much amazing feedback. It made me so happy! I am wondering if I could use this vanilla cake but somehow turn it into chocolate. Is it possible? Thank you!
So glad to hear that! I actually have a chocolate version of the cake layers here.
Hi from GA!
I just made this cake after weeks of going through your recipes and trying to decide on a great “starter cake,” Welp this one turned out PERFECT! The recipe is easy and very tasty! Thanks for such a well thought out cake for any occasion or for anyone like me who just simply loves to have a cake in the kitchen.
I’m so glad you’re happy with it! Thanks Tyra!
I agree…of everything I bake a good basic vanilla cake recipe has been IMPOSSIBLE to find after a 2 year search. One of the recipes I tried tasted like corn muffins. What the…
I will try this one. May the baking gods look favorably upon me.
I hope you enjoy it, Pam!
Dear Lindsay,
Everything about this cake is lovely. I just made it for a grandson’s second birthday. Thank you for the tutorial about fronting, but mine still needs a lot more practice to look like yours! I added colored sprinkles to the batter and it worked very well. I had a question about the frosting. I used one entire bag of C and H powdered sugar, about six-seven cups. It was a full two pounds. Everything else in your frosting recipe remained the same. I didn’t use another bag to make it twelve cups, and that just seemed like four pounds of powdered sugar was WAY too much for one cake. I had plenty to frost and decorate it. Did you really mean twelve cups of powdered sugar? We’re having the party tomorrow, so I am excited to know what everyon thinks. It’s certainly a show-stopper of a cake!! Thanks for the cool idea! Best wishes from Andrea
So glad to hear you enjoyed the cake! I did mean 12 cups. It’s a pretty standard amount for a decorators buttercream, but you can definitely reduce it as you did and still have success. It’s just a matter of how thick you want the frosting.
Hi Lindsay-
I was wondering if you tested this cake under fondant. If you did, does it hold it’s shape well?
Thanks!
I haven’t tried to be able to say. I’m sorry!
Hi, I am excited to try this cake for my daughters birthday. One question on the frosting – this seems like a lot of frosting – 12 cups of sugar! Does this leave a lot left-over? If I wanted to be conservative with the frosting (no purple swirls for instance, could I get away with a half or 3/4 recipe?)
Thank you!
You could definitely cut it down if you are more conservative with it. Also, here’s a post I did on frosting consistency that might be helpful.
Hi Lindsay,
I love this recipe but can you please recommend a recipe for a white cake ?
I don’t have one yet and I can’t say I’ve found one that I love. I had just started working on a recipe when all this craziness began and then ingredients were hard to get so I couldn’t keep working on it. Hopefully I’ll be able to get back to it soon.
Does this cake freeze well? I would like to make it ahead of time and only put it together the night before an event.
I don’t think I tried it yet, but it should freeze fine. I just recommend wrapping it well and defrosting in the fridge.
Great recipe, Everyone loved it. I made 2x the recipe to make 4, 9 inch cakes
Wonderful! So glad it was a hit!
Hi Lindsay,
Would this cake work with food colourings as a rainbow cake?
Yes, that should be fine.
Hi Lindsay, just wondering how far in advance you can make this cake ie bake Thursday for party on Saturday and is it suitable for freezing? Thanks.
Thursday for Saturday should be ok, but I wouldn’t stretch it any longer than that. It should be fine for freezing.
Was about to make the cake.Noticed that 1 1/2 cup sugar in the instructions said 310 gms, but it measures to only 225.gms.So how much sugar in weight is needed?
1 1/2 cups of sugar weighs 310g for me. If it doesn’t for you, then you’d want to measure by weight – 310g.
Hi Lindsay,
Do you know if the cake keeps well in the fridge? I tried a different recipe last night and it came out fluffy and moist. But a night in the fridge got it all dense, despite bringing it to room temperature!
Cheers!
I’m not sure that I’ve actually refrigerated it yet to be able to say for sure. I do think cakes are best at room temperature, but I would think it’d be fine refrigerated and then brought back to room temp.
Hi! Thanks so much for sharing this recipe looks amazing! I was wondering if I could put dulce de leche (the caramel-like spread) in between the layers and frost everything else with the frosting. Will the cake hold up? Thanks!
I would think that’d be fine.
Thank you Lindsay for this moist vanilla cake recipe. I’ve been searching for one just like yours. Believe it or not, this is the third cake I’ve been baking today! The first two were just dense and no good at all. I’ve tried cake flour, buttermilk, oil only…they all flopped. This one is the one! Thanks so much!
Wonderful to hear! Thanks Irene!
Hi Lindsay, after so many attempts to smooth my cake, I stumbled across your smooth a cake link. Which led me to many of your recipes. I was wondering if I was using this recipe to make a tier cake and using 6 inch pans how would I distribute the batter and how long would they bake for? Thank you.
I haven’t really made 6 inch cakes, so I’m not familiar with the baking times. I’m sorry! I hope you enjoy the cake though!
Yummy, this cake is so spongy can’t believe it. Thanks the recipe is easy to follow and yes don’t chinks on the creaming method.
Glad you enjoyed it!
I have used this recipe to make 3x 6” cakes but now mi was wondering if it possible to split the batter between two 10” cake tins ?
I would like to make a 2 tiered cake. one would be this recipe and the other chocolate. Any recommendations for which chocolate cake recipe would work better and do you think these cakes are sturdy enough to tier?
I don’t do a lot of tiering of cakes, but I’d this one should be fine. For the chocolate, you could try the layers of this cake. I will also be sharing a chocolate version of this vanilla cake soon, which would work. To make the adjustment, reduce the flour to 1 3/4 cup (228g) and add 3/4 cup (85g) of cocoa. Then swap out the baking powder and use 1 tsp of baking soda. The instructions are pretty much the same, just with the swaps. I hope that helps!
Hey Lindsay i was curious have you ever used imitation vanilla on any of your cakes???
I usually use regular vanilla extract, but imitation vanilla should be fine.
Holaaa! Yo me traduje la receta de los cupcakes q se hacen usando sólo claras y son los mejores que he probado, mis amigos y familia opinan Igual!
Nunca imaginé q usando sólo claras serían tan ricos !
Hi Lindsey,
I am in search of a white cake recipe. I couldn’t find any on your site, so 2 questions 🙂 One could I do the above cake but instead of using the whole egg, just use egg whites, so it’s a “white” color? I’ve made this recipe several times and it’s a huge hit. 🙂 2nd question, if that doesn’t work, do you have a go to white cake recipe? Thank you so much for your time.
I’m so glad you’ve enjoyed the cake! Unfortunately, this cake will not work with egg whites. The cake layers in this recipe though are fairly white and are similar to this cake. I hope that helps!
Your other cake that was moist vanilla cake i used full eggs by accident and i was in loce with it but some said it tasted like cornbread i will try it tho with eggwhites again and this one aswell see which one i like best
Hi, this cake looks wonderful, wondering if it can be made into a 4-layer cake, with thinly sliced layers?
You could do 4 layers. I suggest baking 2 and then cutting those in half.
I was excited to make this cake, but it sadly turned out tasting like cornbread.
Hi Lindsay!
I have some friends who are lactose-intolerant. Would you say this cake would turn out fine by using oat-milk and almond-butter?
Sincerely,
Mette
Hmm, not sure. Swapping out the milk would probably be fine (though it’d change the texture of the cake a bit). But I’ve never tried almond butter in place of butter, so I’m not sure about that.
I use a Non-Dairy creamer & it’s delicious.
why did my cake turned out so flat??
It’s hard for me to say without any context.
I just made this cake yesterday and it came out beautiful! I must say cream your butter sugar oil well and the rest are pretty straightforward. Thank you Lindsay for being so kind to share your recipes! One question, if i am going to make a lemon flavoured cake using this recipe, would i reduce the amount of milk to 180 ml and add 120 ml of lemon juice? Would that work?
I’m so glad you enjoyed it! I’d need to test it with lemon juice to say exactly. The acidity makes a difference. If you’d like a lemon cake, I might suggest this one. The recipe is relatively similar.
Hi Lindsay,
Just watched the video and it may be my mistake, but I don’t see you adding any eggs!! Unless of course you just edited that out….thanks for checking it out.
Yep, looks like it got edited out. I’ve let me video person know. Thanks Chandra!
Hi Lindsay,
I just made this cake yesterday and followed the recipe. It came out very dense, hard and not fluffy at all. What could have went wrong?
Tough to say from a distance. There are any number of factors that could affect things. I find that a common one though is not fully creaming the butter and sugar together. I’m sorry you had trouble with it!
This cake looks really delicious. Does the cake have to be baked immediately after the batter is mixed? I have only two 8 inch cake pans and was wondering if I can make the batter in one go and bake them in batches?
Baking them in two batches should be just fine.
HI Lindsay,
I made this amazing cake and wanted to tell you it came out just wonderful! Thank you for sharing your incredible recipes. One question: I need to make two 10 inch cakes. How much batter do I need to use if I use this recipe? Thank you again for all your help.
I’m so glad you enjoyed it! I haven’t made 10 inch cakes, so I’m not sure exactly. You could probably double it.
Awesome. Thank you.
Hi, can I make in advance and freeze it?
You can, just be sure to wrap it well and thaw it in the fridge.
Hello Lindsay,
may I use Buttermilk in the place of whole milk?
I didn’t try that in this cake yet, but it might be fine.
I just made this cake and it came out wonderfully. I baked it as a single layer in a ten inch pan and it still came out great.
Awesome! So glad you enjoyed it!
OMG, I finally found a moist yellow cake!!! The flavor of the cake is amazingly delicious!! I had my doubts??? You proved me wrong! Thank you Mrs. Lindsey!! This recipe went straight to the front page of my recipe album!!!
I’m so glad to hear it! Thanks Steven!
I followed the recipe and this cake turned out incredible! This will be my go to vanilla/ birthday cake. Thank u! My family loved it .
So glad to hear that! Thanks Dianne!
Hi there. Just want to know if anyone tried this recipe in 3 × 6 inch pans? Would halving the recipe be fine then?
Hi Lindsay! I’ve tried this vanilla cake recipe. It is so perfect! I also love your other vanilla cake recipe but this one is just wow! I also used it for cupcakes and they were amazing. I’ve been searching for the perfect vanilla cake and cupcake recipe. And this one is definitely a keeper. I love your work. Thank you for sharing it. ????????????
So glad to hear you enjoyed it! Thanks Lyn!
Hi,
This recipe looks delicious, but I’m wondering if it would hold up to more layers with ganache layering and fondant covering?
I would think more layers with ganache would be fine. I don’t work with fondant a lot so I can’t really speak to that.
Hi I have a question ???? for the frosting, when you say shortening is it vegetable shortening or butter flavored shortening?
Vegetable shortening
Do you think it’ll be ok if i add oreo pieces to the batter? My son wants a oreo cake for his birthday 😊
I have a feeling the oreo pieces would all fall to the bottom of the cake while it bakes. This cake is a little more dense and might be a better option.
Good Day Lindsay
Planning on making this cake could I bake the cake a week out and freeze it? Would it still be moist, would it change taste, texture etc?
Thanks
Nilda
Cakes are always best when fresh, rather than previously frozen, but it should be fine. Just wrap it well and then thaw it in the fridge.
Sorry to disappoint you every one else loves it. But I have been a baker myself for years . So not what I expected. 🙁
Hello! How long would you bake the cake if I were to use a 9×13 pan? This looks delicious! In doing a test run today so I can be it for my mom’s birthday! Can’t wait!! Thank you!
I’m not really sure. I’d try somewhere between 25-30 minutes.
Could I make this recipe as a 6 inch?
I imagine you could. I haven’t tried it though. I’m not really sure if you would want to use the full recipe or try to reduce it a little bit. It depends on how tall of a cake you want.
What do you think about using cake flour instead?
I haven’t tried it to know how it’d turn out. You could certainly try it.
Hi! What happened when you used cake flour? I’m planning to use cake flour for this.
Hi Lindsay,
Am going to be using your recipe today to bake a layer birthday cake for my roommate. Am using a 9″ pan can this recipe be sufficient for two 9″ inch pan. Cos it said here that you used three 8″ pan. And i want to ask if the milk to use is Evaporated or Fresh milk?
Thank you for sharing your recipe. Makes it all so easy.
Safe delivery and Gods speed to you.
Yes, two 9 inch pans should be fine. I use regular 2% milk. Enjoy!
What could I use instead of shortening for the frosting?
Just use additional butter.
Hi Lindsay, can you elaborate more on that? like, swap the same amount as the vegetable shortening (1/2 cup butter for 1/2 cup shortening)? Thanks!
It’s a one to one ratio, so you’d use 1 1/2 cups additional butter in place of 1 1/2 cups of shortening.
Its ok if duble your recipes cakes ?
I would think it’d be fine.
Lovely caje, my go to vanilla recipe. Can I use the recipe for two 10inch pans?
Yes you can, it just might be a shorter cake and less you increase the amounts of ingredients.
Good day!
May I ask mam what kind of pastry tip did u used on the top of a cake ? What size ? Thank you very much and God bless ..
I used the Ateco 844 closed star tip.
This is THE vanilla cake to make! After trying dozens of vanilla cake recipes for years I have been on the hunt for the perfect vanilla cake recipe. I had never found a moist cake that didn’t feel and look like a dense brick…Or taste bland, or taste just like a straight sugar cookie, or even worse taste just like a weird vanilla cornbread hybrid lol yes that’s happened before. The inside of this cake looks like a box mix, is flaky, and is the most moist! A++ flavor as well!!!! Thank you so much for helping me FINALLY find the worlds perfect vanilla cake recipe!
Wonderful! I’m so glad you enjoyed it! 🙂
Such a great recipe! Finally a Vanilla cake that the whole family enjoyed.
I’m so glad to hear that! Thanks Jen!
It’s funny that you said “taste just like a weird vanilla cornbread hybrid” because I made another recipe for cupcakes and they truly tasted like cornbread lol.
Hi Lindsay,
I understand this post is about the perfect vanilla cake but what about the perfect chocolate cake?
I was wanting to make a checkered cake for a car racing themed party. Which of your chocolate cake recipe would compliment/go well this vanilla cake recipe? Or can I add chocolate/cocoa to this vanilla recipe? If so what would the quantities be and would I have to change the rest of this recipe? Thank you.
This would be my perfect chocolate cake. SUPER moist! If you are combining a chocolate cake with this vanilla one though, I might try the chocolate cake used here. It’s still wonderfully moist but a touch firmer.
Hi! I love baking your cakes and have made quite of few of them now. Just made this one today! How do you store your cakes? I’m wondering if you can recommend a cake storage container that is tall enough for these layer cakes? I’ve loved all your other recommendations! So thank you!
I have three of these containers (affiliate link) and love them for layer cakes. The height is perfect. 🙂
Hi Lindsay,
Really looking forward to trying this tecipe. But wanted to find out. Can the milk be substituted with buttermilk instead? Then for the milk in mls, 11/4cups should be more than 120mls. Could you please help clarify that?
I haven’t tried it with buttermilk to say for sure. Mls have been updated. Thanks!
Hi Lindsay,
Im on the hunt for a tasty vanilla cake that needs to be made as a semi naked cake. I have no doubt this will be yum, but my question is will the outside be crumbling or does it hold itself nicely to be able to frost and have no crumbs for a semi naked look?
Thank you ????
I would think it’d be fine. Another option is to use this cupcake recipe and double it for a cake. I’ve used it for a semi naked cake before and it was great.
Hi Lindsay! Can I add gel food colour to this recipe as my daughter would like to have a “pink” cake for her birthday? Thanks!!!
Yes, you can add gel food coloring.
Lindsay,
I just love you girl! I am old enough to be your mother. I have to confess, we are not a cake eating family: pies and cheesecakes are more are thing but your cakes are the bomb! Thank your for your recipes and instructions. Praying for you and your family daily. Please take things easy.
Thanks so much Vickie! 🙂
Hi. I want to make it 6.5 inches. What shud be the time to bake and any idea how many pans would it yield??
I’m sorry, I don’t really make any cakes that size so I’m not sure.
I am trying to make a Boston cream pie. Which of the vanilla cake recipes do you think would work best?
Hmm, I’m thinking this one would make a good option actually. I’ve also used the “Favorite Vanilla Cupcake” in a cupcake version of a Boston Cream Pie and it’s always a hit. That would work as a cake option as well.
I’ve made the cupcakes. They were well loved. I think I will try this one for a change. Thank you!
Hi Lindsay!! Can’t wait to try this but do you think it’s possible to make it in a 9″ cake pan using the same ingredients?
Also, I wanted to let you know that I ordered your cookbook! I’m desperate waiting for it I want it so bad!! 🙂 Thanks for sharing such amazing recipes with us!
Regards!
Yes, a 9 inch should be fine. It won’t be quite as tall, but it’ll be fine.
Awesome – thank you! I hope you enjoy the cookbook! 🙂
Hi Lindsay
I love the taste and texture of this cake, as does everyone who tastes it, but whenever I make it the bake always comes out with a bubbly sticky top and I don’t get a very good rise. I have my ingredients at room temperature, the oven is the correct temperature, but in my oven I have to bake it for longer than stated. I’ve tried it in two different cake pans and always the same results, any advice?
Thank you.
Hmm, I might check your baking powder to be sure it’s fresh and that it’s measured correctly. Also, try not to over mix the the cake batter at the end. When you add the last of the dry ingredients, mix just until it’s all combined.
Thank you for your reply. Sorry my response is late. The raising agent is fresh, I just wasn’t mixing the cake enough, when I did it came out perfect. It’s a great recipe, thank you so much for sharing it.
I know your frosting recipe says we can use water or milk, but have you ever tried powdered milk, mixed with water? I think this would enable the frosting to remain unrefrigerated while still using “milk” which is better than using water, I think 🙂 Thoughts?
I haven’t used it, but your theory makes sense.
Oh boy. I can’t wait to try this. I need a foolproof vanilla recipe. I don’t like cake too wet from oil but I’ve never tried butter and oil so I will give it a go! Thank you for the recipe.
I hope you enjoy it!
Hi Lindsay,
How can I make this cake eggless??
I haven’t really worked with egg substitutes before, so I’m not sure. I’m sorry!
Hi Lindsey,
I want to try this because my grandkids love white cake and I haven’t found one I like yet. Does this recipe use 4 or 6 eggs? In the recipe it says 4 but in your description of the cake it says 6 are used? Thanks!
In the description I believe I mention that a different cake uses 6 egg whites (unless I missed something, which is always possible 🙂 ). This cake does use 4 whole eggs, as written in the recipe itself. I hope that helps!
Can i substitute milk for almond milk?
That should be fine.
I absolutely love your vanilla cake in your cookbook, everyone raves about it when I make it! But this one reminds me of the old fashioned yellow vanilla cake. I’m guessing with the yolks it adds more of the yellow color to the batter. I’m going to have to try it, maybe with a chocolate fudge frosting too! I’m also going to have to break down and order those gorgeous sprinkles! The shipping cost just makes me irk every time! Love your cakes!!!
Sounds delicious with chocolate frosting! And I’m so glad you love the cookbook one – that’s also a favorite of mine. 🙂
The sprinkles ship from Canada, which is why the shipping is so high. Definitely a bummer. I usually try to meet the minimum for free shipping and just order fun ones to use over a few months. Sometimes you can find her sprinkles in local specialty cake decorating stores.
I thought about that, I will save up and do that next time, but I went ahead and ordered the ones you used here and some valentine ones! They always look so sparkly and happy and pretty on your cakes!!
Don’t know why but I used to love the yellow cake mix boxed cakes with the chocolate frosting as a kid. Something about the buttery moist vanilla-y goodness with the rich chocolate frosting seemed heaven to me! This cake reminded me of that but I KNOW it will be wayyyy better than the boxed mix!! Your vanilla frosting is to die for too! ????
OMG!!! Lindsay, I know exactly what you mean. I have been baking for about 10 years and every time I feel like I found “the one,” I start looking for another vanilla cake recipe. I am actually on the search right now. I love oil based cakes, because they stay moist for days and even after being put in the fridge, but all oil vanilla cakes taste like nothing but oil! BLECH!
I feel like I found the PERFECT vanilla cupcake recipe in September, but when I make it as a cake, it is so dense and heavy. I want something light, fluffy and super moist. I think I am going to try your recipe this weekend. Also, I am going to email you the vanilla cupcake recipe that I really love and have been using for awhile. 🙂 Thank you for your awesome recipes. I really love your recipes and look forward to trying as many as possible! Happy Baking Pretty Lady!!
Yes, you get it! 🙂 And I tend to agree about oil based vanilla cake. For chocolate, I’m all in on the oil though. I’ll check out the recipe you sent for sure, thanks!
I made this recipe and really enjoyed the taste. However, once baked, the cakes were soo soft that they were breaking apart slightly. I’m not sure but I’m thinking they were soo soft perhaps due to the oil content?
I’ve never heard of it being an issue. I don’t know that the oil would be causing the problem. There’s enough of it to help keep the cake moist but it shouldn’t cause the cake to be crumbly. I’m honestly not sure.
Can I divide the recipe into half? Will it yield the same results?
You can divide it in half, but you’d want to bake it in smaller pans for less time.
Vanessa,
I’ve been in the search for the perfect all oil vanilla cake recipe that stays soft when it’s still cold. I have an amazing all butter vanilla cake that I use for my business but I can’t offer cakes with fillings that need to be refrigerated because butter cakes are so hard when cold. I’d love to try your all oil based vanilla cake recipe. Maybe we can swap?
Hi Vanessa, I would love to try your cupcake recipe as well! I’m going to try this one, this weekend!
Hi vanessa. Please could you also share woth me? Morayoor@yahoo.com
Would love the vanilla cupcake recipe too please my correct email is crystal7k7@gmail.com
Thank you so much!!!
Hello Lindsay, I just love baking cupcakes with Buttermilk + I want to use whole eggs.
This recipe sounds just perfect with the exception of the milk – Could I substitute it with Buttermilk
You could try it. I don’t think it’ll hurt it.
Curious to know how the buttermilk turned out as I am tempted to try the same! 😊
Thank you Lindsay, I substituted the 300mls milk with 300mls buttermilk & it turned out BEAUTIFULLY. Since discovering the velvet texture & creaminess of buttermilk & double-cream yoghurt in cakes/cupcqkes, I don’t use anything else.
Give it a try Yasmine you won’t regret it.
@Vanessa
JAN 31, 2018 AT 9:58 AM Oh wow! I feel the same way,,, I started out with the perfect vanilla CAKE recipe and tried it out as cupcakes, the bottoms are way to oily. So I too, have been going through great recipes but I am quickly learning cake recipe does not equal cuppie recipe. It seems like that should be okay, but then I am thinking a good baker should be able to pull it off, so I go the extra step and use greaseproof liners. The last recipe I used was very nice, but should the cupcake be so light it doesn’t weigh anything???
I am more than excited to try this recipe… JUST LOOK AT THAT SLICE👀. Chef’s kiss. I just hope as a cuppie it will give me just enough density. Have you tried substituting cake flour at all?
You can find this cake as a vanilla cupcake here and it has plenty of good reviews. I hope you enjoy it!
I have tried cake flour. I don’t prefer it in most cakes, personally. But you could certainly try it.
Sounds delicious! How many cupcakes will this recipe make and could you please suggest a baking time/temp?
Thank you 🙂
I’m glad you asked! I meant to add it to the recipe notes, so I’ve updated that. 🙂 Thanks!
The cake had lovely texture – soft, moist, and fluffy.
I initially creamed the butter on its own and after adding my cold eggs (oops!), it split. But after adding the sugar, the batter looked better.
I did not have vegetable oil but was able to use olive oil without affecting the taste. However, I did add double the amount of vanilla.
Another substitution was using cake flour.
Lastly, half of the recipe filled the 9 inch cake pan perfectly.
Thanks for a perfect recipe!
Re: Your newest moist vanilla cake-
You stated that the recipe uses 6 eggs– however when printing the recipe at the end of the message
the recipe shows 4 eggs. Please advise. Thank you.
In the description I believe I mention that a different cake uses 6 egg whites (unless I missed something, which is always possible ???? ). This cake does use 4 whole eggs, as written in the recipe itself. I hope that helps!
Its the way it was worded…..kinda confusing I agree about the eggs
You were definitely specific on how other cakes use 6 egg whites and that this cake will use whole eggs so that the yolks won’t go to waste. It wasn’t your wording but others reading. Keep up the good work! Can’t please everybody, but love the recipes that come out as you try lol.
Hi Lindsay, do you use fan forced when baking this cake? Thank you. Looking forward to try the recipe
Hi Lindsay, I want to make this into cupcakes and I have no vegetable oil!! what can I do?
I would really suggest using the oil in these. It was intentionally added for moisture purposes, so without it you won’t get quite the same result. You could certainly try them with all butter, or use one of the other cupcake recipes mentioned above that doesn’t use oil, like this one.
How many do I need to add to the normal measurement for a size 7 and size 8 pan
Can this be made in a 9×13 pan
I didn’t try that yet, but I think it’d be fine.
I tried it in a 9×13 and baked for 28-30 mins. Perfection! Baked Saturday evening….all gone Sunday midday. Thank you!
So glad to hear it! Thanks! 🙂
Hello Lindsay, I need to make this recipe in a 10” baking pan, how much should I alter the recipe?
Warm regards….Elizabeth
I haven’t baked it in that size pan before, so it’s a little hard to say. I’m thinking you might want to double it.
Hi Lyndsay
Do you use Granulated (white) sugar or caster sugar for this recipe?
Granulated white sugar.
I haven’t made this yet. In reading the blog I thought this cake requires 6 eggs? The recipe ingredients list 4 eggs. I just want to be sure I use the correct number for best results.
Thank you
I see where I mention 6 eggs in the blog post, but I’m referencing an older vanilla cake recipe. In this one, it’s only 4 eggs.
Thank you for this! I had been wondering because I wanted to make this a poke cake and you need to make it a 9×13 so I am glad someone tried it! Thanks so much!
cant wait to try this, looks wonderful! my grandson loves vanilla cake. definitely trying this for his birthday. can I ask where you get your sprinkles from? they look so good.
There’s a note just below the instructions for the recipe with a link to the sprinkles. They are from Sweetapolita.
Hi Lindsay,
Do you have a recipe for fondant?
I don’t, I’m sorry.
Hi Lindsay,
Thanks for sharing the simple layered vanilla cake recipe . look forward to making it 🙂
Can you advise how to proceed using two 9inch pans?
I baked for approximately 30 minutes n they turned out perfect…2 9 inch pans
I made this cake for fourth of July…cake was great, however, the frosting ruined it….is 12 cups of sugar accurate for the frosting? I’m thinking that’s the typo on this recipe that ruined this cake.
It’s not a typo. A pretty standard amount of powdered sugar for the amount of butter in a typical american buttercream. However, you can definitely reduce it, if you prefer.
12 cups of sugar is WAY more then in any recipe I’ve seen. Most are 4-5 cups.
Im planning on making this cake soon. I want to know if i can reduce the sugar a bit and do you know what will happen if i use butter milk instead? Thank you
I think buttermilk would be fine. Reducing the sugar also reduces the moisture in the cake, so it will change the texture.
Recipes is very good but next time i want to make a.small cake for a friend. So can i half this recipe??
It can be cut in half. My cupcake version is actually this recipe cut in half, if you want to reference that.
Hey lindsay,
So i tried your recipe baked it as instructed , it came out light and fluffy as you said . One major problem after 2 to 3 days of baking the cake, it gets sour and strands appear when sliced there’s also an unpleasant smell . Why does that happen ?
I have never had that happen in all the times I’ve made this cake. Seems very strange. Maybe an ingredient had spoiled before adding it to the cake?
Hi Tonia,
I’ve experienced what you described, not with this cake, but with other baked goods I’ve made. It’s because microbes are beginning to grow, and the cake is starting to go bad, as indicated by the “strings” and the bad odor. A very moist baked item should be refrigerated to retard microbial growth. And make sure your ingredients are the freshest they can be before you bake. I hope this helps, and happy baking!
Hi can I put fresh cream and jam instead of vanilla butter cream?
Thanks
Sure!
I only have 2 pans that are 8 inches. Can I just split the batter among the 2 and cut the cakes in half creating 4 layers? If so, do you suggest how long to cook for? Thank you
That would be fine. I’m just not sure of the bake time.
Can you use any kind of milk with this recipe? Like whole milk?
Yes, whole milk should be fine. I use 2%.
I made this cake for Father’s Day, I decorated it differently however it tasted absolutely amazing ! Was soooo moist and I haven’t baked for years, I hate a dry cake but this was lovely! I used a ready made frosting for the outside and vanilla butter cream for the layers ! Was delish! Kids want to bake a cake at weekend and I will be using the recipe once again ! But I’m gonna add coco powder to the mix to make it chocolate this time, chocolate frosting to the outside and whipped cream for the layers ❤️
How much cocoa powder do you add? Would love to try it!
Can I half the recipe?
Sure!
I can’t be the only person confused here. At first it said “ 1/2 cup (325 grams) of flour. Now it says “2 1/2 cup (325 grams) but 325 grams is 1 1/2 cups so now I’m trying to make this cake and I don’t know how much flour it actually needs. Help!
2 1/2 cups of flour is 325 g. That is the correct measurement for the flour.
I made this cake 2 days ago for my daughter’s 3rd Birthday today. It was AMAZING! I received so many compliments on it. I followed the recipe per the instructions (I did add sprinkles to the batter). I really loved how moist it was and how perfectly it cut… dense like a wedding cake. This will be my go to vanilla cake recipe from now on! Thank you for such a delicious cake recipe!
I’m so glad to hear you enjoyed it!