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Vanilla Cake Recipe (VIDEO)

An easy Vanilla Cake with a soft and moist crumb and great vanilla flavor. We used our popular Buttercream Frosting here but it’s also fantastic with a Chocolate Frosting. This Vanilla cake recipe is the perfect base for a birthday cake or any special occasion.

Vanilla cake slice on a plate

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Watch the Easy Vanilla Cake Recipe Video:

This cake really is easy and can even be made ahead. Watch the video tutorial for how to make the perfect vanilla cake and best Buttercream Frosting (which isn’t overly sweet like most American buttercreams).

Why we Love this Vanilla Cake!

Everyone needs a great vanilla cake base and I hope this becomes your new favorite! It’s made from scratch and the combination of ingredients gives it amazing texture and flavor. We used the same base as our famous Vanilla Cupcakes and made this stunning cake. You’ll love the perfectly level cake layers – there’s no need to trim them.

Perfect vanilla cake covered in frosting and topped with sprinkles

How to Make a Vanilla Cake from Scratch:

Here is a quick visual reference for homemade vanilla cake. Get the full print-friendly recipe below.

  1. Butter and flour two 9″ cake pans and preheat oven to 350˚F.
  2. Whisk together dry ingredients.
  3. With an electric mixer, beat Butter and Sugar 5 minutes.
  4. Beat in eggs 1 at a time then beat in vanilla.
  5. Add flour mixture in thirds alternating with buttermilk and mixing between each addition.
  6. Divide between 2 cake pans and bake at 350˚F for 28-30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then transfer cakes (we use this cake release tool) to a wire rack and cool completely before frosting.

step by step how to make a vanilla cake batter from scratch

How to Frost a Cake:

Frosting a cake is the fun part. Once your cake is fully at room temperature, make your Vanilla Buttercream Frosting. We love the vintage vibe of waves in the frosting like we did with our chocolate cake but you can also crumb coat the cake and pipe the frosting onto the cake.

  1. Place the first cake layer on a cake platter.
  2. Spread a generous layer of frosting over the top, going to the edges.
  3. Cover with the second cake layer with the top side down for a perfectly level cake surface.
  4. Coat the top and sides of the cake with remaining frosting and use an offset spatula or spoon to create waves in the cake.

How to assemble and frost a vanilla cake

Add sprinkles if desired. Sprinkles are the easiest way to turn a plain cake into a birthday cake!

Sprinkles and vanilla frosting swirls on cake

Our Best Baking Tips:

  • Room temperature ingredients are critical so your batter blends well without separating or becoming grainy.
  • Avoid Substitutions! We always recommend trying the recipe as written before experimenting.
  • Measure Correctly – check out our post on how we measure ingredients for baking.
  • Weigh your pans – we use a digital food scale to make sure the layers are evenly divided.

Ingredients for vanilla cake with flour, butter, eggs, sugar, baking powder, salt and buttermilk

How to Keep Leftover Cake Moist:

If you have sliced your cake and want to refrigerate leftovers for later, cover the cut side of the cake with plastic wrap, placing it directly onto the cake. This will prevent moisture loss and keep your cake from drying out.

Sliced vanilla cake on cake platterf

More Top-Rated Cake Recipes:

These are the best-loved and best-reviewed cakes on our site. These are the ones we make most often.

Vanilla Cake Recipe

4.77 from 51 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 45 minutes
Total Time: 1 hour 30 minutes
Vanilla Cake Recipe with cut slice

An easy Vanilla Cake with a soft and moist crumb and great vanilla flavor. This Vanilla cake recipe is the perfect base with Vanilla Buttercream for a birthday cake or any special occasion.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: vanilla cake
Cuisine: American
Course: Dessert
Calories: 313 kcal
Servings: 14 slices of cake

Ingredients

Instructions

  1. Preheat oven to 350˚F. Butter and flour two 9" cake pans, tapping out excess flour.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set flour mixture aside.
  3. In a large mixing bowl using an electric hand mixer (or stand mixer), beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
  4. Add 4 eggs, one at a time, beating well with each addition then scrape down the bowl. Add 4 tsp vanilla extract and beat to combine.
  5. Reduce mixer to medium speed and add the flour mixture in thirds alternating with the 1 cup of room temperature buttermilk, allowing the flour and buttermilk to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth.
  6. Divide batter evenly between 2 prepared cake pans and spread out the batter into the pans smoothing out the tops with a spatula. Bake on the center rack at 350˚F for 28-30 minutes. Rest in pans for 10 minutes then run a knife or thin spatula around the edges to loosen and turn out onto a wire rack to cool completely before applying Vanilla Frosting.

Nutrition Facts
Vanilla Cake Recipe
Amount Per Serving
Calories 313 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 84mg28%
Sodium 122mg5%
Potassium 155mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 22g24%
Protein 5g10%
Vitamin A 501IU10%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Lorraine
    April 19, 2021

    Hello Natasha,
    Can’t wait to try your vanilla cake. Can I bake it in a tube pan. I do not have the layer pans but could buy them but prefer not to buy. Thank you, Lorraine

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Lorraine, I haven’t tested this in a tube cake to advise. If you happen to advise I would love to know how you like that

      Reply

  • Suman
    April 18, 2021

    Hi Natasha ,
    I love all your creation ,
    Have a quick question how do I replace eggs ?Since I am vegetarian.
    TIA
    Suman

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Suman, I honestly haven’t tried any substitute for eggs for this recipe to advise.

      Reply

  • arline
    April 18, 2021

    made the cake it wasn’t Moist at all, don’t know what I did wrong follwed the recipe to a tee?

    Reply

  • jance
    April 16, 2021

    Will this cake be good with whipped cream frosting and filling. planning to do two tier cake.. I always make your sponge cake.. but im not brave to try for the 2 tier cake. so thought to try this vanilla cake recipe?

    Reply

    • Natashas Kitchen
      April 16, 2021

      Hi Jance, it’s best to have a nice sturdy frosting if layering. I bet this cake will work well layered.

      Reply

      • Jance
        April 20, 2021

        Hi I tried vanilla cake with stabilized whipped cream frosting. it turned out good. also did two tier. thanks a lot for the recipe.

        Reply

        • Natashas Kitchen
          April 20, 2021

          You’re welcome! Thank you so much for sharing that with me.

          Reply

  • Amy Wonder
    April 15, 2021

    I use cake strips all on my cakes, that takes away the dome. Maybe you should try it.

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Thanks for your suggestion, Amy!

      Reply

  • Suhaas Jindal
    April 13, 2021

    Hi Natasha,

    This cake looks great and I was really excited to make it. I followed your recipe completely and while baking the cake rose beautifully. But on cooling it collapsed n became dense. I baked it for 30 minutes and after taking it out, let it cool in the pan for 10 minutes and then put it on the cooling rack. Do you know why it could have collapsed? Thanks!

    Reply

    • Natashas Kitchen
      April 14, 2021

      Hi Suhaas, it should normally be soft in the center and not dense like a pound cake. Make sure the ingredients are all at room temperature, which helps to form the correct texture. Also, be sure to measure dry ingredients by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Hannah
    April 8, 2021

    Hi! Can I use this recipe to make cake pops?

    Reply

    • Natasha's Kitchen
      April 8, 2021

      Hi Hannah, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • MELISSA
    April 7, 2021

    can I use margarine instead of butter

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Hi Melissa, I haven’t tried that to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Cara Gallarzan
    April 5, 2021

    Hi Natasha,
    I am so excited to make your Vanilla Buttercream cake for my 5 year old niece, I am sure she will love it! The look captured me instantly and I can just image how divine it tastes.
    I am planning to make 3 layers of 6” cake pans, will this recipe work? I wonder about the baking time too since it’s smaller. I would love to hear your advise on this.
    Thank you and will be waiting for your reply.
    Regards,
    Cara

    Reply

    • Natasha
      April 5, 2021

      Hi Cara, without testing that myself, you would need to experiment on timing, but I would keep the temp the same. It might work to divide them into three 6-inch pans.

      Reply

  • Revonda
    April 5, 2021

    Hi natasha, i love your cake but its a lil bit too sweet for me, if i want to reduce the sugar how much i should reduce the sugar?

    Reply

    • Natasha
      April 5, 2021

      Hi, I think there is some room to experiment but since baking is so much of a science, I can’t make that recommendation without testing it through first.

      Reply

  • Liz Finney
    April 4, 2021

    Hi Natasha🙋🏻‍♀️🙋🏻‍♀️ My icing looks in color light yellow, how can I get white like you? Thank you so much 🥰

    Reply

    • Natasha
      April 4, 2021

      Hi Liz, I found that using inexpensive butter (the one that is lighter in color and less yellow) will give you an overall lighter-colored frosting.

      Reply

  • Lena
    April 3, 2021

    Hi, Natasha!
    Can this cake layers be made the night before and then add the frosting the day it’s served?

    Thank you!

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Lena, yes, that will work well! Make sure to wrap and store them properly!

      Reply

  • Jessie Ellis
    April 2, 2021

    This is hands down the best cake I’ve ever made. It is now the staple cake in our house for every celebration!

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Jessie!

      Reply

  • Kim
    March 30, 2021

    Hi Natasha! I love your recipes and use so many! I’m looking to make this cake for Easter with either your lighter cream cheese frosting or your buttercream (love that it’s not so sweet like regular buttercream)
    My question.. I’d like to add coconut extract to the cake and add coconut flakes to the icing (presses on after iced).
    How much coconut extract would you add to cake and should I decrease the vanilla? Should I add coconut extract to icing?
    Thanks for your help!

    Reply

    • Natashas Kitchen
      March 30, 2021

      Hi Kim, I haven’t tried this with coconut to advise on the amount, but I think that could work in place of vanilla. If you happen to test this out, I would love to know how you like that.

      Reply

  • love
    March 29, 2021

    Hi, Natasha, can I substitute sugar into stevia sweetener? Thanks a lot!

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Love, I haven’t tried that substitution to advise.

      Reply

  • Helen
    March 27, 2021

    Hi Natasha, would this quantity work in one 10” round cake pan instead of 2×9” round pans? If yes, how long and at what temperature should I bake ?
    Better to use fan force or conventional oven setting?
    Love your real strawberry cupcakes, yum!

    Reply

    • Natasha
      March 30, 2021

      Hi Helen, I haven’t tested it that way so I can’t give you precise instructions for baking it in a 10″ round pan. I’m not sure how it would rise, but the bake time would need to be increased. I always share my recipes in regular conventional bake mode rather than convection since not everyone has that option.

      Reply

  • Dareena Dsouza
    March 26, 2021

    Hi Natasha, I made your vanilla cake it was amazing but once I kept it in the refrigerator, the cake became really dense n was not spongy at all. Even though I kept the cake out at room temperature for couple of hours before eating.

    How do I maintain the sponginess of the cake?

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Dareena, it should normally be soft in the center and not dense like a pound cake. Make sure the ingredients are all at room temperature, which helps to form the correct texture. Also, be sure to measure dry ingredients by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Nins
    March 24, 2021

    Hi! Can I stack the Vanilla cake and Chocolate cake or will the cake collapse? Thanks!

    Reply

    • Natasha
      March 24, 2021

      Hi, I honestly haven’t tried that but it might be a little too heavy to get it 4-layers high. If you try, you definitely need a sturdy buttercream in between layers.

      Reply

  • chole
    March 23, 2021

    Can I use a 8 inch cake tin

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Chole, I haven’t tested that but it should work, Here’s what one of our readers wrote “The cake and frosting were delicious! I used 2 – 8 inch pans and it worked perfectly well. I also added coconut on top of the frosting because I love coconut! Went very well with the cake/frosting! Thank you!!” I hope that helps

      Reply

  • Emily
    March 23, 2021

    Can I use 2×8 inch cake tins. There around 7cm deep

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Emily, yes that should work. I hope you love this recipe.

      Reply

  • Salma
    March 18, 2021

    I’m baking this recipe but doing it a day ahead, what’s the best way to store this in the fridge? and should I take it out of the fridge 2 hours before serving so it comes to room temperature without the buttercream messing up?

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Salma, this cake can be made ahead. After it is assembled, you will want to refrigerate the cake (covered with a cake cover or large inverted pot). It will be softer at room temperature so let the cake sit out a little bit before serving.

      Reply

  • Susannah
    March 17, 2021

    Hi Natasha!

    I tried baking this cake a few weeks ago and it worked perfectly. I’m going to do it again today for a party. I have one question regarding food coloring. Is it okay to add food coloring to this cake, and how much? Anyways, thank you your recipes help me so much with my baking experience.

    Reply

    • Natasha's Kitchen
      March 17, 2021

      I’m glad it was a success! I haven’t experimented with food coloring in this recipe, but I imagine gel would work best. If you happen to test that, I would love to know how you like it.

      Reply

  • Aracelis
    March 17, 2021

    Can l use gluten flour for this cake?

    Reply

    • Natasha's Kitchen
      March 17, 2021

      Hi Aracelis, I haven’t tested this with a gluten-free substitute. If you experiment I would love to know how you like that!

      Reply

  • Afia
    March 16, 2021

    Hi Natasha, I tried this cake today. I made it in a single pan without any frosting (as I didn’t want to add extra calories) and it turned out awesome. Everyone at home liked it. Thank you very much for sharing 🌹

    Reply

    • Natasha's Kitchen
      March 17, 2021

      Glad everyone loved it! Thank you for sharing that with us.

      Reply

  • twinbaker
    March 16, 2021

    I made this cake with chocolate buttercream frosting for my hubbies 60th and it was FANTASTIC. Followed all instructions. Qx: once the cakes are out of the oven, to speed cool downtime, is it ok to put in the refrigerator? I didn’t this time and the crumb was perfect. I don’t want to ruin the crumb.

    Reply

    • Natasha
      March 16, 2021

      Hi, it’s definitely best to let it cool completely to room temperature before refrigerating the cake to preserve the texture of the cake. You also risk food spoilage if you warm up the other produce and foods in your refrigerator by placing a warm cake in the fridge.

      Reply

  • May
    March 15, 2021

    Hello Natasha,

    What can be used instead of eggs for this recipe.

    Ps. I made your bread dinner rolls recipe they came out amazingly delicious, soft and fluffy.

    Many Thanks
    May

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi May, thank you for your great feedback. I actually haven’t tried an eggless version of this cake, I only have my Eggless Chocolate Cake recipe.

      Reply

  • Lina
    March 15, 2021

    Hi Natasha,

    Unfortunately, this did not work for me. It was really dense and had no flavour. I’m an experienced baker and I don’t know what happened as I followed it exactly.

    Reply

    • Natasha
      March 15, 2021

      Hi Lina, did you possibly swap your leavening or maybe check that your leavening is still active or not expired? I also suggest watching the video tutorial to see where things started to look different. Lastly, be sure to serve the cake at room temperature since it will firm up a little when refrigerated.

      Reply

  • Umaima
    March 14, 2021

    Hey Natasha,
    I have been watching your videos since a while and i feel they are amazing!
    I have a question in regards to vanilla cake, if i am unable to get buttermilk or plain kefir what is the best substitute.
    Thanks!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Umaima, You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

  • Jenny H
    March 12, 2021

    My son wanted a vanilla cake for his birthday. So, I tried this recipe. It was a success! My family loved it. Thank you for another delicious recipe!

    Reply

    • Natashas Kitchen
      March 12, 2021

      That’s just awesome! Thank you for sharing your wonderful review! Happy birthday to your son.

      Reply

  • PJ
    March 10, 2021

    I have a convection oven. Is there any way that adaptations can be made to the recipe so l’d be able to use a convection oven?

    Reply

    • Natashas Kitchen
      March 10, 2021

      Hi PJ, I use a conventional bake mode (not convection), so I can’t advise. I think an internet search may help that to see what the setting should be.

      Reply

  • Ashley C.
    March 9, 2021

    Hi Natasha!

    I am planning on making this cake this weekend for my son’s 2nd birthday. Is it possible to make this recipe in a 9×13 pan? I do not own (2) 9 inch pans and did not want to purchase any if I could bake it in a bigger pan. I did not see it posted in any of the comments below. Thank you!

    Reply

    • Ashley C.
      March 9, 2021

      I guess I did not read further down. I saw a comment of someone who used a 9×13 pan. Going to give it a shot and hope for the best, lol. Thank you.

      Reply

    • Natashas Kitchen
      March 9, 2021

      Hi Ashley, I honestly haven’t baked it in a 9×13, so I don’t have an exact baking time. You will have to watch for visual cues and go by the toothpick test. I would guess it’s at least the same bake time and probably longer.

      Reply

  • Nella
    March 2, 2021

    I’m baking his tomorrow any baking tips so it doesn’t burn i made it today and the bottom burned and put it 250 for the same time you cooked yours and it burned i was sad to throw it away because it tasted good any tips on how not to let it burn and also i noticed this is similar to the cupcake recipe i liked that

    Reply

    • Natasha
      March 3, 2021

      Hi Nella, I haven’t had it burn before. Make sure your oven settings are for conventional bake mode (not convection). I hope that helps. It is very similar to the cupcakes.

      Reply

      • Nella
        March 5, 2021

        Thanks Natasha i made it didnt burn thanks for the tip

        Reply

  • Tenela
    March 2, 2021

    I baked it and tried it your sooooooooooooooo right its really moisted and soft. BTW I love that you put sprinkles it makes it better

    Reply

    • Natashas Kitchen
      March 2, 2021

      I’m so glad you enjoyed it!

      Reply

  • Rose Jazmin
    March 1, 2021

    I always follow some of your recipes esp.all about cake,however here in the Philippines seldom that we can buy Buttermilk.
    What is the best substitute for buttermilk?

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Thank you, Rose. Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

  • Mike
    February 28, 2021

    I made this cake , followed the recipe to a t . The flavors the taste was spot on , my cake texture was off looked correct but it felt as if it was thick not fluffy almost like pudding or dry any ideas as to what i did wrong ? Over bake or over mixed perhaps . Love all of your recipes they are amazing

    Reply

    • Natashas Kitchen
      March 1, 2021

      Hi Mike, it should normally be soft in the center and not dense like a pound cake. Make sure the ingredients are all at room temperature, which helps to form the correct texture. Also, be sure to measure dry ingredients by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape it off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Yulia
    February 27, 2021

    I made this cake yesterday and we just didn’t like it. Too sweet. This is a classic American cake and I tried then of course, thought maybe this one wouldn’t be that sweet. The recipe works really well and if someone is a fan of such cakes, you should use this recipe and you will like it. I never tried myself to make such cakes and buttercream and I gained the experience 🙂 I never want to repeat it again, with all due respect to Natasha. I’m a fan your recipes and it’s just a matter of preference at this point

    Reply

  • Yolanda
    February 26, 2021

    My cake did not rise enough. Not sure what I did wrong. I followed everything you did. Everything was at room temperature. The only thing I did not have a mixer. I used my food processor for the butter sugar eggs and vanilla. Then took it out and add it flour a little at a time and mixed by hand till just combined. Also, I sifted all dry ingredients.

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Yolanda, that is a likely culprit – the whisk attachments make it nice and fluffy; this cake relies on the fluffy eggs mixed with rising properly. Also, make sure your leavening is not expired.

      Reply

      • Yolanda
        February 27, 2021

        Thank you for replying but we ate the cake and it was delicious!

        Reply

  • Paige
    February 26, 2021

    This is quite good, really nice moist crumb. I bake quite a bit (cakes are my favourite) and already had a solid vanilla cake recipe that I used from Chatelaine (from Canada), this one is equally if not better. As an overall comment Natasha’s kitchen is great resource and filled with very well recipes that are clearly tested prior to posting. Keep up the great work!

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Hello Paige, that is so wonderful! Thank you for your nice comments and feedback, we appreciate it.

      Reply

  • Yohan
    February 25, 2021

    Hey Natasha. I’m a huge fan of your channel and love baking for my friends using your recipes. Last night was a disaster. I was trying to make this cake recipe with my friends but the batter did not rise properly in the oven. I noticed that on your recipe that all the ingredients have to be room temperature. Maybe that’s where it went wrong. I had used the eggs and milk taking them straight out of the fridge and maybe it chilled the batter? I’m not sure. Could that have been the problem? Cheers.

    Reply

    • Natasha
      February 25, 2021

      Hi Yohan, that is a likely culprit – the ingredients should be at room temperature. Also, make sure your leavening is not expired.

      Reply

  • Cupcake
    February 24, 2021

    This recipe is really good can you tell me if there is substitute for eggs

    Reply

  • Karen
    February 23, 2021

    Hello Natasha

    I was hoping to make the cake a day in advance to save time. How can I store the cake once its baked? I don’t think I need to freeze it for just one day.

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Hello Karen, this cake can be made ahead. After it is assembled, you will want to refrigerate the cake (covered with a cake cover or large inverted pot). It will be softer at room temperature so let the cake sit out a little bit before serving.

      Reply

  • Donna Stevenson
    February 23, 2021

    Can you bake this cake in a bundle pan.

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Donna, I’m assuming you’re asking about a bundt pan? If so, I haven’t tested this in a bundt cake to advise. If you happen to experiment, I would love to know how you like that.

      Reply

  • Aamni Saraswat
    February 17, 2021

    Hi Natasha! So I’m a child… and I tried out this recipe for my parents’ anniversary, and I would just like to say, as a add-on, that you can swap out the Eggs (for people who don’t eat eggs) for 1 cup (measured out in 1/4ths tho) of hung curd or Greek yogurt works really well as well. I have my own website too, as well as a YouTube channel, and I just looked at this recipe to recheck the recipe I made, and OMG! This was awesome! Thanks for helping, please visit my YouTube channel which is called Aamni Saraswat, I also share the link for it in the video for the vanilla sponge cake (YES, this very recipe but in video form) and I just wanna say that I’m a huge fan and all the recipes I followed (like a year ago when I began baking, before I could make my own recipes) turned out amazing! Thank you soooo much! 🤩👍🏻👍🏻👍🏻😃😃😃😃😇😇😇🙂🙂🙂😜😜😜🤩🤩🤩🤩🤩🤩🤩🙃🧁🧁🙃🙃🙃🙃 🎂 🍰 🧁

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Awesome info! Thank you for sharing that with us and great job, Aamni.

      Reply

  • Aaliya
    February 16, 2021

    Hi
    Can this recipe be halved?

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Hi Alliya, I imagine that will work, although I haven’t tested it yet to advise of the measurements and all. Please share with us how it goes if you try it! Also, if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

    • Rachael
      February 23, 2021

      I believe that if you put half of the ingredients it will half the cake or you can do the recipe and save the remaining batter

      Reply

  • Susan C
    February 13, 2021

    I made your Vanilla Cake for a party of 25. Everyone loved it. It really was yummy. I needed a sheet cake for that many people so i made it in a 9X13 pan that i lined with foil so i could lift it out easier. I cut the cake length wise so i could frost between the two layers. It worked out great. My only suggestion would be to start with 3 cups of powdered sugar in the frosting. I thought 4 1/2 cups was to sweet. Love your site. I have made many of your recipes and have love them all. Thank you

    Reply

    • Natashas Kitchen
      February 13, 2021

      Thank you so much for sharing that with me.

      Reply

  • Laurie
    February 4, 2021

    can I use turbinado cane sugar instead of white sugar?

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Hi Laurie, I haven’t personally tried using that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • esther de guzman
    February 4, 2021

    how can i use a buttermilk powder with this recipe?

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Hi Esther, I haven’t tried using powder to advise. Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

      • Aamni Saraswat
        February 17, 2021

        You can also do it with the same proportion of the Lemon juice but instead use vinegar. So, 1 cup milk, with 1 table spoon vinegar.

        Reply

  • Diane
    February 2, 2021

    Hi Natasha, I made your vanilla cake recipe this weekend and it was so good! We can not stop eating it! Thank you so much! I really enjoy your videos and your recipes look so easy and delicious. I posted pictures of the cake on Instagram,but dont know if they posted.

    Reply

    • Natasha's Kitchen
      February 3, 2021

      I’m so glad to hear that you loved this recipe, Diane. Thanks for sharing! You can also post your photos on our Facebook page and group.

      Reply

  • Jill
    February 2, 2021

    Hi Natasha! I was wondering if it’s okay to add red gel to the cake batter? My son wants a red cake, so I want to make sure the added gel will be okay and that it won’t affect the taste!

    Thank you!

    Reply

    • Natashas Kitchen
      February 2, 2021

      Hi Jill, I haven’t experimented with food coloring in this recipe, but I imagine gel would work best. If you happen to test that, I would love to know how you like it.

      Reply

  • Diane
    February 2, 2021

    Hi Natasha. The layers when I baked this cake were very thin and therefore looked overcooked. I baked it for someone else so never tasted it. What would have happened? I followed the recipe exactly.

    Reply

    • Natasha
      February 2, 2021

      Hi Diane, you might check that your leavening is still active and not expired.

      Reply

  • Madison
    February 1, 2021

    Hey Natasha! I just made this cake and it tastes amazing but looks done on the outside but a little wet on the inside. What should I do?

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Madison, keep baking until a toothpick comes out clean. It sounds like the inside may still be raw. I do recommend making sure your oven is calibrated and not running too hot.

      Reply

  • Claire
    January 29, 2021

    I made the cake, one cake piece came apart down the middle. What did I do wrong

    Reply

    • Natasha
      January 29, 2021

      Hi Claire, make sure not to move the cake until it is fully cooled down. Transferring a warm cake can cause it to crack.

      Reply

  • Stephanie Fisher
    January 29, 2021

    I made this cake for my mom’s 88th birthday with the buttercream icing – she said it was the best cake she ever had – and believe me – she’s not one to give compliments often. I typically put my own twist on recipes, the only thing I added was toasted coconut to the top of icing. It’s a great recipe!

    Reply

    • Natashas Kitchen
      January 29, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles. Happy birthday to your Mom!

      Reply

  • Claire
    January 27, 2021

    I am making this cake on Friday, January 29, 2021 for my husband’s birthday. He only likes Vanilla. I can’t wait to make it.
    I have made many of your recipes always fantastic and easy.

    Reply

    • Natashas Kitchen
      January 27, 2021

      I hope you love this recipe! Happy Birthday to your Husband!

      Reply

  • Daphne
    January 26, 2021

    This cake looks amazing! I want to try making it today but only a half batch. I noticed that your vanilla cupcake recipe is the exact same and the measurements are half of what the cake calls for. All except the baking powder. The cake calls for 1 tbsp and the cupcakes 1 1/4 tsp. Shouldn’t it be 1 1/2 tsp since everything else is half? Im just not sure for a half batch if I should use 1 1/2 or 1 1/4 tsp.
    The other vanilla cake recipe I tried was a bit dense. I’m hoping this one will be perfect.
    Please let me know!

    Reply

    • Natasha
      January 27, 2021

      Hi Daphne, I made it 1 Tbsp to compensate for the weight of the cake. I hope you love it.

      Reply

      • Daphne
        February 1, 2021

        I did love it! Turned out great. I’m wondering what you would recommend for 6 inch pans that are 2 inches deep? I’m thinking fill them up halfway but what about baking time and temperature?

        Reply

        • Natasha
          February 1, 2021

          Hi Daphne, without testing that myself, you would need to experiment on timing, but I would keep the temp the same. It might work to divide them into three 6-inch pans.

          Reply

  • Jacqueline
    January 24, 2021

    I made this tonight, and paired it with my chocolate cake recipe to make marble, turned out beautifully…. I also made just plain cupcakes, the crumb was tender and moist, exactly what I was looking for, however, I use Mexican vanilla and usually packs a punch in my cakes but not this recipe, for some reason it was very mild so I’ll probably double it next time

    Reply

    • Natashas Kitchen
      January 25, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Amanda
    January 22, 2021

    Hi! Would regular whole milk be an OK substitute for buttermilk?

    Thank you

    Reply

    • Natasha
      January 22, 2021

      Hi Amanda, I have always made this with buttermilk instead of plain milk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

  • Patmini
    January 22, 2021

    Replace egg what should I mix

    Reply

    • Natasha
      January 22, 2021

      Hi Patmini, this cake relies on the eggs to rise properly and I haven’t tested any substitutes. I do have an egg-free chocolate cake you might enjoy.

      Reply

      • I❤️Baking
        February 18, 2021

        Hi Natasha. My daughter bakes a lot. She has an egg substitute that rises. For every egg combine 2 tablespoons water, 1 tablespoon oil, and 2 teaspoons baking powder. She made cookies with this and it didn’t make a difference from eggs. I hope this helps! 😊

        Reply

        • Natasha's Kitchen
          February 18, 2021

          Nice, thanks for sharing that info with us. So helpful!

          Reply

  • Annette
    January 16, 2021

    The cake and frosting were delicious! I used 2 – 8 inch pans and it worked perfectly well. I also added coconut on top of frosting because I love coconut! Went very well with the cake/frosting! Thank you!!

    Reply

    • Natashas Kitchen
      January 16, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Joanne
    January 15, 2021

    HI Natasha!

    I haven’t made this cake yet but will be doing so SOON. I just wanted to stop in and say THANK YOU for your amazing recipes and sunny disposition. I “binge watch” your videos online and just love your ideas.
    As a fellow baker, I can’t wait to experiment with this recipe! If you ever need any ideas for muffin recipes, my gf blueberry muffin won the entire division for my county fair! I’m happy to share!!!!

    Reply

    • Natashas Kitchen
      January 15, 2021

      You’re so nice! Thank you for that wonderful compliment, Joanne! I’m so happy you’re enjoying our recipes!

      Reply

  • Jessica Santos
    January 14, 2021

    Hi! Is it possible to bake this using two 8 inch round pans? 🙂

    Reply

    • Natashas Kitchen
      January 14, 2021

      Hi Jessica, I haven’t tested this in an 8″ pan. If the pan is tall, it may work. I would love to know how it goes if you experiment.

      Reply

  • Blasilla
    January 13, 2021

    Hi Natasha,
    Because of the acidic content in Buttermilk would it be good idea to add some baking soda?

    Reply

  • Sandi Wamsley
    January 13, 2021

    This cake has a lovely texture, very moist but it had a almost lemon wang to it, not unpleasant but definitely unexpected, I even checked my extract to make sure it was vanilla ( it was) thoughts ???

    Reply

    • Natashas Kitchen
      January 13, 2021

      Hi Sandi, I haven’t had that experience, and it’s hard to say without being there. I’m curious if lemon zest somehow made its way in there. Several of our readers reported adding lemon extract and zest and loving this recipe if you ever did decide to try the lemon extract. 🙂

      Reply

  • cdss
    January 13, 2021

    Can you please tell me if I can bake this in a 9×13 pan ? If so for how long ? I’m a terrible baker so I’m not even going to try and guess. I just donated my two round baking pans thinking I wouldn’t ever need them again. sigh 😪

    Reply

    • Natasha
      January 13, 2021

      Hi, I honestly haven’t baked it in a 9×13 so I don’t have an exact baking time. You will have to watch for visual cues and go by the toothpick test. I would guess it’s at least the same bake time and probably longer.

      Reply

  • Alexis
    January 13, 2021

    Hi Natasha!!

    I was wondering if you can substitute the all purpose flour with cake flour? 🙂 Will it make any difference to the recipe? 🙂

    Thank you!

    Reply

    • Natashas Kitchen
      January 13, 2021

      Hi Alexis, can’t say this will work with cake flour to advise. With baking being such a science it may not work. If you happen to experiment please let me know how you like that.

      Reply

  • Sana Bokhari
    January 12, 2021

    Hi Natasha
    I am going to make this cake for my son s birthday. He wants a rectangular cake like full sheet. So do I use same amount or double it?
    I love all your recipes I’ve tried so far. Keep up the great work!

    Reply

    • Natasha
      January 12, 2021

      Hi Sana, I haven’t tried this as a sheet cake so I don’t have specific instructions for that.

      Reply

  • AMY ROBLES
    January 11, 2021

    Yummy recipe. It smelled so delicious as it was baking and coming out the oven. Lovely flavor. Never buying packaged cake mix again!!

    Reply

    • Natashas Kitchen
      January 11, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Kayla
    January 10, 2021

    Hi Natasha! Interested in making a smash cake for my daughter’s birthday. What would you say are the measurements and timing for 2 6-inch pans?

    Reply

    • Natasha's Kitchen
      January 11, 2021

      Hi Kayla, I haven’t tried this in 6″ pans so it would have to be an experiment. I think it would overflow if you didn’t cut it down. Without testing it, I could only guess.

      Reply

  • Janice
    January 9, 2021

    Hey Natasha!

    Love your recipes. Would it be possible to add sprinkles to the batter?

    Reply

    • Natashas Kitchen
      January 9, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

    • MK
      January 10, 2021

      Sprinkles definitely work!

      Reply

  • Elizabeth
    January 5, 2021

    Hi Natasha love your recipes!! But im vegan can you try eggless vanilla ?

    Reply

  • Gigi
    January 5, 2021

    Loooove your recipes. I used them for my holiday baking. I want to bake this cake with 4 layers instead of two. How much more in ingredients will I need (especially for the frosting)? Also is it possible to make a frosting that has whipped cream folded in?Thanks!

    Reply

    • Natasha
      January 5, 2021

      Hi Gigi, it might be difficult to layer this cake as 4 layers since it is fairly heavy. I haven’t tested that so I can’t provide specific advice. It would be very tall if you doubled the recipe. You might be able to do 1 1/2 times the recipe and bake in 4 separate cake pans. As a 4-layer cake, the buttercream will be a safer bet or Swiss Meringue Buttercream as a whipped cream-based frosting might not hold up well under the weight of the cake layers.

      Reply

      • Charis
        January 10, 2021

        Hi Natasha! How should I store the cake if I want to make it ahead of time? Just wrap the whole thing in plastic wrap?

        Reply

        • Natasha's Kitchen
          January 10, 2021

          Hello Charis, this cake can be made ahead. After it is assembled, you will want to refrigerate the cake (covered with a cake cover or large inverted pot). It will be softer at room temperature so let the cake sit out a little bit before serving.

          Reply

  • Selena
    January 4, 2021

    Hi Natasha, what can I use to replace the eggs?

    Reply

  • jyothi
    January 3, 2021

    Wow my first birthday cake and first time baking cake .it cam eout well mouth watering ….no cake left for us….

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Kobi
    January 1, 2021

    This is the second time I have made this awesome cake, do you think it can be frozen without icing, for a later date?

    Reply

    • Natasha's Kitchen
      January 1, 2021

      Hi Kobi, good to know that you like this recipe. I haven’t tried it that way, but this whole cake can be made ahead. After it is assembled, you will want to refrigerate the cake (covered with a cake cover or large inverted pot). It will be softer at room temperature so let the cake sit out a little bit before serving.

      Reply

  • Kobi
    December 31, 2020

    Can you freeze finished cake leftovers?

    Reply

    • Natasha's Kitchen
      January 1, 2021

      Hi Kobi, I haven’t tried freezing this cake. But you can refrigerate leftovers for later, cover the cut side of the cake with plastic wrap, placing it directly onto the cake. This will prevent moisture loss and keep your cake from drying out.

      Reply

  • Karen
    December 30, 2020

    Can you make it in 1 big tin or must you use 2 pans

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Karen, I haven’t tested that, so I’m not sure how it would affect the rise on the second cake. We do recommend making it in 2 pans.

      Reply

  • Darlene
    December 28, 2020

    Hi Natasha! I wanted to make this cake for New Year’s eve, may I know if you have any substitute for buttermilk?

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hi Darlene, plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

      • Hushra
        December 30, 2020

        Hi Natasha, can we take the same taste by using the home made butter milk instead of store bought butter milk?
        Thanks

        Hushra

        Reply

        • Natashas Kitchen
          December 31, 2020

          Hi Hushra, I bet that would work! I’d love to know how you like it if you experiment!

          Reply

        • Blasilla
          January 13, 2021

          Hi Natasha,
          Since there is an acidic content in it ,the buttermilk wouldn’t it be right to even put baking soda?

          Reply

          • Natasha
            January 13, 2021

            Hi, buttermilk will help to activate baking soda but I haven’t tested this cake with soda to say how well it would work.

      • Darlene
        December 31, 2020

        Thank you so much Natasha! I just finished making it and it TASTES AMAZING!

        Reply

        • Natashas Kitchen
          December 31, 2020

          I’m so glad you enjoyed it, Darlene!

          Reply

  • Asha
    December 28, 2020

    Hi Natasha, I just made this cake and it came out perfect! Thanks so much, I’ve been trying to make “spongy/moist” cake for many yrs, I’ve finally found a recipe thats perfect!

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Yay, that is so awesome! Thank you so much for sharing that with us, Asha.

      Reply

  • Samantha
    December 25, 2020

    Hi Natasha, I’m making this cake right now! I don’t have an electric mixer so I’m using a hand whisk to cream butter and sugar. However, all the butter gets stuck inside the whisk and it’s annoying–I have to get it out every time. Any tips?

    Reply

    • Natasha
      December 25, 2020

      Hi Samantha, it would definitely be more difficult to do that by hand, You might try pressing the butter into the sugar with a spatula first and then take over with a whisk when they are combined.

      Reply

  • Kylie Louis
    December 21, 2020

    Hi Natasha!
    Cake looks DELICIOUSSSSS! One question: I don’t have a stand mixer or electric mixer or any mixers at all, actually. I just have a whisk . . . no beater. I looked over Amazon and all the stand mixers were WAY TOO EXPENSIVE (to me, at least). I didn’t want this to ruin my baking life. I love baking. I bake cakes, cupcakes, muffins, cookies, and bread without a stand mixer or electric mixer–just a whisk and spatula. I wanted to try this vanilla cake recipe (LOOKS DELICIOUS I just wanted to take a bite off the screen). I was just going to ask if using a whisk or spatula would make a difference in the texture or taste. Many people say you NEED a stand mixer or hand mixer. But can you bake without them? Do you need them, or do they just make baking EASIER? Need or want . . . there’s a difference. So thank you for your help! All answers will be appreciated.

    Reply

    • Natasha
      December 22, 2020

      Hi Kylie, an electric mixer (stand or hand mixer) will make baking way easier. Some recipes will be extremely difficult without one such as meringue or sponge cakes. Even an inexpensive hand mixer will work. I used an inexpensive electric hand mixer from Walmart for years.

      Reply

      • Kylie Louis
        December 24, 2020

        Hi Natasha!
        So what you mean is baking will be difficult without a mixer but it won’t be impossible? I can still bake and cook everything without a mixer but it’ll just be harder?

        Reply

        • Natasha's Kitchen
          December 24, 2020

          Yep that is correct

          Reply

  • Ana
    December 21, 2020

    The cake was tasty but the crumb was anything but soft. I followed the instructions, weighed everything but the cake still turned out so dense, like a poundcake. I’m not a novice baker either. My search for the perfect vanilla cake continues.

    Reply

    • Natasha
      December 21, 2020

      Hi Ana, it should normally be soft in the center and not dense like a pound cake. Make sure the ingredients are all at room temperature which helps to form the correct texture.

      Reply

      • ana
        February 6, 2021

        Thanks for your response. Everything was room temp, I made sure of that. I’m really at a loss as to what went wrong.

        Reply

        • Natasha
          February 6, 2021

          Another thing to consider is to make sure you added the ingredients in the same order as instructed.

          Reply

  • Valerie Solis
    December 19, 2020

    I just wanted to say that I am young I’m just 12 but I would like to try these recipes in the FUTURE and by the way when you do the taste test I get hungry and I just watch these videos non-stop.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Valerie, I’m glad you’re enjoying our recipes!

      Reply

    • Wen Xuannn
      December 21, 2020

      Haha me2 I am 12 this year too

      Reply

      • Wen Xuannn
        December 21, 2020

        I am going to try this recipe too. Hope my cake tastes nice ahaha

        Reply

  • azeezat
    December 19, 2020

    instead of buttercream to cover the cake can I use fondant

    Reply

    • Natashas Kitchen
      December 19, 2020

      I haven’t tried this with fondant to advise. If you happen to experiment, I would love to know how you like that.

      Reply

  • Fatima
    December 16, 2020

    It was My first time making a proper cake and I followed this recipe and it was so Delicious. Everyone enjoyed the Cake .
    The only reason why Didn’t gave 5 stars was because my cake took a little longer time to bake than it was said in the recipe
    But thanks Natasha for Sharing this recipe.

    Reply

    • Natashas Kitchen
      December 16, 2020

      Thank you for sharing that feedback, Fatima. Bake time can vary depending on altitude and your oven calibration.

      Reply

  • Henny
    December 14, 2020

    This recipe is amazing!
    I tried to make it today for the first time together with the frosting and oh my super yummy!
    My oven is always on the “heat” side of baked for 25mins with 1/3 of the frosting recipe as I only spread it on the top (single layer). I wish I can upload the photo!
    Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hello Henny, you are more welcome. I would have loved to see some photos but you can share them next time on our Facebook page or group so others can see them too.

      Reply

  • Noemi
    December 11, 2020

    I loved this recipe! So easy, moist and delicious! Thank so much for sharing de vanilla cake recipe.

    Reply

    • Natashas Kitchen
      December 11, 2020

      You’re welcome! I’m so happy you enjoyed that!

      Reply

  • Liz G
    December 8, 2020

    I plan on making this for my sons 5th birthday this weekend. He LOVED your chocolate cake and has now requested a lemon twist cake. What are recommendations to add lemon flavor to the middle layer of frosting in this recipe?
    Thanks!

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Liz, thank you so much for sharing that with me! I’m so glad you enjoeyd that chocolate cake! I have not tested this with a lemon twist, but I imagine you can add some fresh lemon juice and a little lemon zest and juice to the frosting with no issues. So good!

      Reply

  • Debbie Smith
    December 2, 2020

    General question: how do you handle the cord in raw eggs? Do you remove the cord before adding to recipes? I always do but I’ve never seen a professional do it.

    Reply

    • Natasha
      December 3, 2020

      Hi Debbie, I haven’t really thought about it – I just add the full egg white without fussing with it too much. I actually haven’t come across that as a recommendation in all my years of baking.

      Reply

    • Andrea Cerrato
      December 7, 2020

      Hi natasha, I made homemade vanilla, and it looks great. I will send a picture soon ok. I was wondering, should I put a note in these, for christmas gifts, explaining, that it is better used after a few months? Also, should I tell them to remove the beans? Thank you so much for teaching me:)
      Andrea

      Reply

      • Natashas Kitchen
        December 7, 2020

        Hi Andrea, the note added sounds lovely! I recommend reading through all of our recipe tips and tricks.

        Reply

  • Fatima
    November 27, 2020

    HI Natasha
    Could you please tell Me how much vinegar we need to add into the Milk to make the Buttermilk

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Fatima, I recommend a recipe search or google for the amount, depending on how much you need.

      Reply

    • Lindsay
      December 9, 2020

      I recently read that you use 1 TBSP of either fresh lemon juice or vinegar per cup of milk. Then let it set for 5 minutes. I’ve done this twice on a different recipe and it turned out well.

      Reply

  • NS
    November 24, 2020

    I followed the recipe but it came out very dense, tasted pretty much like pound cake so I was a little disappointed. Not sure what went wrong but how can I prevent that from happening again?

    Reply

    • Natasha
      November 25, 2020

      Hi, it’s normally supposed to be soft and not dense. I wonder if it could be an issue with adding too much flour. Check out our post on how to measure flour which may help. You might also check that your leavening is still active and not expired.

      Reply

      • Elizabeth V.
        December 3, 2020

        I actually had the same problem. I carefully spooned and sifted my flour when measuring and used baking powder bought yesterday. The cake ended up pretty dense. Not sure why though.

        Reply

  • Ramya Pasumarthy
    November 18, 2020

    How can we add some flavors or variations to this cake?

    Reply

    • Natasha
      November 19, 2020

      Hi Ramya, it really depends on what you are thinking. Since baking is so much a science, It’s difficult to make that recommendation without testing things through. I usually just stick with the simple vanilla for this one.

      Reply

  • Shar
    November 15, 2020

    Hey Natasha. I followed this cake recipe to a T and my cake is still coming out dry . Should I use an extra egg or add in Greek yogurt to get the cake moist ?

    Reply

    • Natasha's Kitchen
      November 16, 2020

      Hi Shar, I haven’t had that experience to advise. Was anything altered in the recipe by chance? This post on measuring will be helpful, I would pay close attention to the measurements of the dry ingredients.

      Reply

      • Shar
        November 16, 2020

        Hey Natasha , thanks for replying back . I made the cake again today and followed the recipe to T like I did the 1st time and it came out GREAT for my 3rd try lol . Only this time I added in 1/2 of plain Greek yogurt to get my cake moist . I’m not sure what happened the 1st time and 2nd time I made the cake when I went by the recipe and I made sure I had all my measurements right for the wet and dry ingredients. I added in the yogurt and it seemed to help with the cake not being dry.

        Reply

        • Natasha's Kitchen
          November 17, 2020

          Hello Shar, so great to hear that! Thanks for also sharing that with us, it is possible that there’s some mix up on the measurements of the ingredients but I am so happy that you finally got it!

          Reply

          • Sena
            January 5, 2021

            Hi Natasha! I’d like to know, how long does this cake last? I’m planning to make this like 2-4days in advance, cling wrap, airtight. Would you recommend freezing them?

          • Natasha's Kitchen
            January 6, 2021

            Hello Sena, this whole cake can be made ahead. After it is assembled, you will want to refrigerate the cake (covered with a cake cover or large inverted pot). It will be softer at room temperature so let the cake sit out a little bit before serving. I haven’t tried freezing this yet though to advise.

  • Dorin
    November 13, 2020

    hi, i’m starting to sell cakes and they ordered me one with banana filling. My question is can this bread be used for that purpose? I want to know if it is okay if I leave the bread ready at night and nothing else filling in the morning does not dry out? or is it necessary to bathe it with a serum to give it more moisture?
    I need help, please

    Reply

    • Natasha
      November 13, 2020

      Hi Dorin, the cake layers would hold up ok left covered at room temperature overnight. You would want to cover them to prevent drying out.

      Reply

  • Alex
    November 8, 2020

    Hi Natasha,
    Big fan of your channel and recipes.
    Would it be ok to only use egg whites? If so, would I need to alter the number of eggs?
    Look forward to baking this cake.
    Cheers,
    Alex

    Reply

    • Natasha
      November 8, 2020

      Hi Alex, without experimenting that way, I am not able to make that recommendation.

      Reply

  • Nikita Misquitta
    November 5, 2020

    Hi Natasha, thank you for this wonderful recipe. I think I have found a cake recipe to keep. I baked this complete recipe for my daughter’s 1st birthday which is today and turned out just well balanced, a tad sweet for us but will adjust the sweetness next time. As much as I enjoyed eating the cake, I enjoyed baking and decorating it even more. Looking forward for more fab n practical recipes. One question though, I followed the recipe to the word using a hand mixer but my frosting did taste powdery sweet why is that so?

    Reply

    • Natasha
      November 5, 2020

      Hi Nikita, make sure to add the powdered sugar gradually as described which will make a big difference in the texture.

      Reply

  • Sandra Perry
    November 4, 2020

    Hi Natasha , I just made this cake for my birthday . I’m so excited cause I know it will be so good .
    I’ve tried many of your other recipes , they are all so delicious .

    Reply

    • Natashas Kitchen
      November 4, 2020

      That’s just awesome! Happy Birthday!

      Reply

  • Chloe
    November 1, 2020

    Hi Natasha I am just about to make the cake ( all the recipes I have made from you are my favourites)

    Reply

    • Natasha's Kitchen
      November 1, 2020

      I’m happy to hear that, Chloe. I hope you enjoy this cake and all the other recipes that you will try!

      Reply

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