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.
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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.
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.
- Butter and flour two 9″ cake pans and preheat oven to 350˚F.
- Whisk together dry ingredients.
- With an electric mixer, beat Butter and Sugar 5 minutes.
- Beat in eggs 1 at a time then beat in vanilla.
- Add flour mixture in thirds alternating with buttermilk and mixing between each addition.
- 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.
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.
- Place the first cake layer on a cake platter.
- Spread a generous layer of frosting over the top, going to the edges.
- Cover with the second cake layer with the top side down for a perfectly level cake surface.
- Coat the top and sides of the cake with remaining frosting and use an offset spatula or spoon to create waves in the cake.
Add sprinkles if desired. Sprinkles are the easiest way to turn a plain cake into a birthday 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.
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.
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.
- Chocolate Cake – rich, moist and decadent
- Tiramisu Recipe – coffee-infused Italian dessert
- Tres Leches Cake – the moistest cake you’ll try
- Perfect Cheesecake – with irresistible cherry sauce
- Pumpkin Cake – with the best cream cheese frosting
Vanilla Cake Recipe
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.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp fine salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 4 tsp pure vanilla extract
- 1 cup buttermilk, or plain kefir, room temperature
Instructions
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Preheat oven to 350˚F. Butter and flour two 9" cake pans, tapping out excess flour.
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In a medium bowl, whisk together flour, baking powder and salt. Set flour mixture aside.
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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.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Lemon Poppy Seed Cake (VIDEO) 
Vanilla Buttercream Frosting Recipe (VIDEO) 
Chocolate Buttercream Frosting (6-Minute Recipe) 
Cream Cheese Frosting (VIDEO) 
Perfect Vanilla Cupcake Recipe (VIDEO) 
Cupcake Frosting Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is hands down a cake to remember!! I use vanilla bean paste for a deep vanilla flavor and I get lovely butter sugar fluff before I start. I made this once and served it as a single layer fresh for my father and the crumb was so light it almost melted. I used my now pasted grandmothers frosting recipe on it and he nearly cried. Since that day I have played with layering the cake and adding Ermine filling and which has lead to refrigerator time before serving it. The cake is still out off this weld and everyone loves it, but it lost that original beautiful fluffy texture.
My question is.. Can I restore that after its been in the fridge? Or should I serve room temp? I love your channel 💞
Yum! I’m so happy you enjoyed it, Rebecca! Thank you for that wonderful review! I bet this is so good with vanilla bean paste! It’s always better to make it on the same day so it will really be fresh but making it ahead shouldn’t be a problem too, just let it thaw after from the fridge before serving.
Can you make a chai cream cheese buttercream please? Thanks! 🙂
Thanks for your suggestion, Ruby.
Just made this cake today. Turned out beautifully! My family loved it😊
Great to hear that they loved it!
Love all your recipes I have tried but this Vanilla Cake was so dry and heavy. Did not look at all like your pictures I followed the recipe directions to the T The only thing different was I used Low-fat Buttermilk and baked in a 9x 13 cake pan for about 30 min. Had good flavor tho. Probably won’t make it again however your salmon and meatloaf recipes I make all the time.
Hi TK, a dry cake is usually due to overbaking. I wonder if it was due to baking in a 9×13 pan and then baking for too long? I’m so glad you enjoy the salmon and meatloaf!
I made this cake and found it to be extremely dense. What did I do wrong? frosting was yummy.
Hi Lou Ann, check that your leavening is working and not expired. Also, see our post on how we measure dry ingredients since too much flour can be a culprit.
Thanks Natasha. I used two 6″ pans because I wanted a smaller cake, and some bonus cupcakes. Maybe because it took longer to bake in those pans. Tastes good though.
Natasha
We don’t have butter milk here
What can I substitute it with?
Thanks
Hi Paulette, You can make your own buttermilk at a 1 cup whole milk ratio to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle, then stir and use. I hope that helps.
Hi Natasha, do you think this recipe would be enough for a one layer 12in cake pan? If so, do you think 35 mins would be ok?
Hi Brandie, without testing that through, it is difficult to guess.
Hi Natasha,
I made this cake today with the vanilla buttercream frosting and both were delicious. I used 4 – 6 inch Wilton pans and made a 4 layer cake. I some times have trouble with white cakes being too gummy – maybe I over mix. But this was perfect! Thank you!
Lovely to hear that, Mattie! Thank you for your good comments and feedback, glad you enjoyed this recipe!
Hey Natasha! Can I cream the butter and sugar using a simple whisk? I don’t have a stand mixer or electric hand mixer at the moment.
Hi Sindhu, 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.
Hi Natasha, absolutely love this recipe, everytime I make this, people find it impossible to believe that it’s been baked by a young teen! I wanted to ask that approximately how much batter goes into each pan (in grams)?
That’s just awesome, Anusha! I wish I measured it to know the amount per pan. I try to get it as even as possible!
Hi Natasha.
I want to make this cake for my daughters birthday.
How can I make it eggless?
Can you pls suggest what can I use instead of eggs?
Thanks in advance
HI Richa, I haven’t tried this without eggs, but we do have an eggless chocolate cake and eggless chocolate cupcakes (essentially the same recipe).
Hi Natasha, your chocolate cake is eggless but your chocolate cupcake has eggs. Is that correct? Just want to ensure I am following the right recipes
Hi Kruti, this Easy Chocolate Cupcake Recipe is also eggless. I hope this helps!
I need a good lemon cake recipe. I’m planning to experiment with this recipe to make it lemon rather than vanilla, but that might backfire. Also going to try to get one 10″ and one 6″ layer from the recipe. Do you have a good lemon cake recipe tho, that uses zest?
ps you are my favorite cooking dot-com lady!
Hi there, I don’t have a recipe for that yet but if you do an experiment, please share with us how it goes!
Hi Natasha ,
Have you tried this recipe with 6 inch cake pan ?
Hi Anu, without testing that myself, it’s hard to say. It might work to divide them into three 6-inch pans.
Hi Natasha, how do I make sure my layers are even if I don’t have a kitchen scale?
Hi Matt! Do your best to get it as close as you can by seeing how full the pan is!
Just an FYI… made this cake today… used a 11×15 sheet pan. Made triple batch. Put 1.5x in each pan (so 4.5 lbs) and baked for 30 minutes at 350 on convection setting. And tooth pick inserted center came out clean so so far so good… Batter tastes delicious so I know the cake will too.. made her vanilla cupcake recipe a couple months ago.. amazing recipes!!!!
I’m so glad you enjoyed it, Cho! Thank you for the great feedback!
Hi Cho
Did you use two pans or one?
Hi
I just want to say I really like you recipes and how you give directions.
I am for sure a rookie at baking but I just tried your vanilla cake recipe and it looks great but it seems to be very dry. I think I may have baked it too long. I took it out just over 28 minutes. Is there something else I need to watch out for?
Thanks
Hey Phil! It’s hard to say without being there, but if nothing was altered in the recipe, I recommend ensuring your oven is calibrated and doesn’t run too hot!
Hi can I use a Bundt pan for this recipe
Hi Iman, I haven’t tested that so I’m not sure how it would fit or what adjustments need to be made to the timings
What if I try the recipe with 8 inch cake pan?
Hi Pk, I haven’t tested it that way, and unless it’s a very tall walled 8″ pan, it will overflow the pan. If you experiment, please share with us how it goes.
Can I buy some vanilla cake please
I don’t sell these cakes but you can surely try them at home. I’m sure you can do it too!
Awesome foolproof recipe..tired it for the 1st time..halved the recipe as i was making it as a tea time snack..and without the frosting…couldn’t wait till it cooled..and half the cake vanished..really soft and yum..thanks
I’m so glad you enjoyed it, Rohini!!
Hi Natasha, can I put color on the frosting? Thanks
Hi Mitch, 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.
Do you think this cake would work in a trifle?
Hi Jacki, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I made this and I loved it!! It’s so soft, moist, and buttery!! The amount of sweetness is just right! Thank you, Natasha, for this recipe!
You’re welcome! Glad you loved this recipe.
Hi Natasha! I’ve made this quite a few times.. my go to vanilla cake! Yummy!
Wondering if I can bake the cakes then freeze individually until ready to frost a few days later?
Or any suggestions to make ahead??
Going on vacation but need to make cake before we go to enjoy while away.
Thank you!
Hi Kim, 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.`
Perfect!
Thank you for your response Natasha. Take care.
You’re welcome!
I have made this using two round pans and was very good Wondering if I can make this using a 9×13” pan.
Hi Gwen, 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.
Can I use Vegetable oil instead of Butter?
Hi Salman, I haven’t tested using oil with this specific recipe. If you experiment, please let me know how it goes.
all the recipe I baked from your channel are amazing!!!!! Thank you so much for sharing =)
Hi Fides! Thank you for this lovely comment! I’m glad you’re enjoying my recipes!
Hi Natasha! I’m so excited to try this recipe! I was wondering if you have ever done strawberry filling inside the cake or if you think it would be good for it.
Hi Russell, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how that goes!
Hi Natasha,
What will be the weight of the cake with 14 servings?
Hi Jenna, I never weighed it that way so I don’t know.
Hi Natasha,
God Bless you for honestly sharing your successful recipes with us. My family just enjoyed the night with this Vanilla cake.
Aww, that’s the best! Thank you so much for sharing that with me, Mary. I’m all smiles
Hi Natasha!! First off I love your recipes! Everything I’ve tried so far has been amazing. I want to make this cake and I was curious if this will work with a 9 x 13 pan? Sorry if I missed that in the earlier comments. Thank you!
Hi Katie, I honestly haven’t baked it in a 9×13, so I don’t have an exact baking time or adjustments. I would guess it’s at least the same bake time and probably longer.
HI Natasha, I really want to make this for my daughter’s birthday, but I don’t have 9-inch pans, only 8 inch ones. Would that work? Thanks!
Hi Alina, I haven’t tested it that way and unless it’s a very tall walled 8″ pan, it would overflow the pan. If you do an experiment, please share with us how it goes.
hii i want to do this recipe but i’m afraid it could turn out very sweet both the buttercream and the cake, how much sugar should i decrease in both if i don’t really wanna affect the results? thx for the answer 😉
Hi Ari, we don’t like overly sweet recipes and believe we found the perfect balance with this recipe! I haven’t test with less sugar or a substitute to advise on outcome or impact.
I made these couldn’t first because no powdered sugar but they were cloud like and so fluffy. My granma is not easy to please with food BUT she loved it and asked the recipe thanks Natasha
You’re welcome and glad your grandma enjoyed it!
Delicious cake and frosting recipe with simple ingredients! Didn’t change or substitute anything and it turned out perfect. My husband wanted a coconut cake for his birthday so half the cake was dusted on the outside with coconut. For the rest of the family I kept it plain with a few sprinkles dotted on top. Fun to make and everyone said it was delicious! Thanks and hope to try the chocolate buttercream soon!
That sounds wonderful, Joan. Dusting it with coconut is an excellent idea! Thanks for sharing that with us and I’m glad you all loved the cake.
Natasha,
I have a question. Can the cake layers be made 1 day in advance and apply the buttercream the day it will be served?
Hi Emily, the cake layers would hold up ok left covered at room temperature overnight. You would want to cover them to prevent drying out. If longer than that I would store in the fridge in an airtight container.
Yo prepare esta receta y me encanta mis tortas salen deliciosas me encanta
Glad you loved the cake!
It was brilliant! I made this on my dad’s birthday! My dad was impressed!
That’s perfect! Great to hear that your father loved this recipe! I’m sure you made him extra happy on his Birthday.
Hi Natasha!!! I’m planning on making this cake for my birthday, but every time I make a vanilla cake, the next day it’s dry. And it’s very hot where I live so I always have to refrigerate the cakes, so do you think can I make it the day before or would it be better the same day? Thanks!
Hi Paty, it’s always better to make it on the same day so it will really be fresh but making it ahead shouldn’t be a problem too, just let it thaw after from the fridge before serving.
How long does the vanilla cake keep fresh?
Hi sheila, this cake can be made ahead; I have made it up to two days in advance. 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.
Hi Natasha! Can I substitute the butter with oil in this recipe? If yes, what is the measurement? Thank you in advance!
Hi Nessa, I haven’t tested using oil with this specific recipe. If you experiment, please let me know how it goes.
Hi dear, if I wanna bake this in one pan, then which baking pan should I use and how long should I bake it? Please answer my question ❤
Hi Sheena, I haven’t tested that so I’m not sure how it would affect the rise on the cake.
I made this cake recipe for my kids . It didn’t last 1 day. It was great!!! We loved it.Im on to the chocolate cake next.
I’m glad it was a hit! Thank you for sharing that with us, Yolanta.
I’ve tried 3 different vanilla cake recipes today, and your’s was perfect! Tender, fluffy and flavorful. This is my new favourite vanilla cake recipe.
Wow, that is awesome feedback. Thanks for sharing that with us!
I made this cake today with my 7 year old cousin and it was a huge hit! Easy to follow instructions, the cake was super moist and delicious and we added colours to make a rainbow cake! The vanilla buttercream iced and piped beautifully and I added a bit more powdered sugar for my liking! Highly recommend and the whole family enjoyed 💯
I’m so happy to hear that! Thank you for sharing your great review!
Hi I was just wondering how many cups of batter this recipe makes 🙂 I am planning on making a sheet cake using this recipe and im not sure if i should double or triple these meaurements. Please let me know! Thank you so much 😊
Hi Sharlene, gosh, I wish I measured it that way to let you know the cup amount. I haven’t tried this as a sheet cake, so I don’t have specific instructions for that. If you happen to experiment, I would love to know how it goes!
I made the cake using this recipe…its very moist n soft but it sticked to the pan from the bottom…i buttered the mould but i dont understand wat went wrong
Hi Anna, did you make sure to butter and flour the mold? I haven’t had it burn before. I recommend making sure your oven settings are for conventional bake mode (not convection). I hope that helps.
Hi!
First of all, I totally love your recipes! They are all equally amazing.
I want to bake this cake for my mom’s birthday. But due to a lockdown situation, I only have salted butter. Can I use it instead of the unsalted?
Also, can I substitute lime for lemon to make buttermilk at home?
Thank you!!!!!
Hi Janani, salted water will work too just omit or lessen the salt in the recipe. I haven’t tried using lime yet to advise.
Can you share please “Zebra “cake recipe. Our favorite childhood Zebra . Thanks
Hi Armine, I don’t have a recipe for that yet but thanks for your suggestion. I’ll try to add that to our list.
I made your vanilla cake and it was spectacular.
Yay! Thanks for your great feedback Denise.
I made your chocolate buttercream frosting for a vanilla cake the frosting was light fluffy and delicious.
Perfect, glad you loved it, Denise!
Great recipe
I’m so glad you enjoyed it!
Hi Natasha!
I was wondering what I should do if I don’t have butter milk?
Can I just use normal milk.
Hi Sydney, regular milk alone won’t work. You can make your own buttermilk at a 1 cup whole milk ratio to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle, then stir and use. I hope that helps.
Hey Natasha,
Tried this cake for the 1st time and was a big hit!! at home. I love all your recipe videos. Thanks for sharing such great and easy recipes.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Heyy, Can I divide this batter into 3, 6 inch pans? Also, can I double the recipe?
Hi Hiba, 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.
Hi,
Natasha I was wondering what I did wrong because my mixture curdled after I added the egg and I’m thinking that the eggs weren’t fully room temperature.
Hi, adding cold eggs can cause that.
Hey..im planning to make this on Saturday for my MILs b-day and just have one 8 inch pan. can i use just one pan and cut the cakes into layers later on you suggest i make two batches? Can i keep the batter in fridge while one bakes or is it ok to be left on the counter?
Hi, I haven’t tested it that way and unless it’s a very tall walled 8″ pan, it would overflow the pan. I’m not sure if it would rise the same baking in a single pan since I haven’t experimented. I would probably make two half batches.
This cake was delicious. My family loved it. I tested it out before my kids birthdays and this will definitely be our new birthday cake. I love all your recipes. Thank you Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Linda!
I have done this before and it was great! I am making this for my birthday and something I am making uses 5 egg yokes. Do you think I could use 4-5 egg whites instead?
I honestly have not tested that substitution with egg whites so I can’t say if it would work or not. If you experiment, let me know how it goes.
Good day…. Mrs Natasha… do you know the ingredients to making my own buttermilk? I can’t find buttermilk at times and I would love to know how to make my own… please and thank you….. cammy
Hi Cammy! Yes, 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.
Good day…. Mrs Natasha… do you know the ingredients to making my own buttermilk? I can’t find buttermilk at times and I would love to know how to make my own… please and thank you….. cammy
Hi Camille, 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.
Hi Natasha! 2nd time making this scrumptious cake ..Coming out of oven now!
Question I’d like to frost them in a couple of days .. how would you store them until then? Freezer or fridge?
Planning on your buttercream (which I love as its less sweet then most) and adding coconut after frosting. Yummo!
Thx!
Hi Kim, 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.`
Hi Natasha I’m making ur cake but I’m making it in different size pans so one is bigger than the other? Will that work? Pls answer quickly thanks!
Hi there, it might work however I haven’t tried using different sizes yet to advise of the timing and measurements. If you do an experiment, please share with us how it goes. You may also check the other comments below if others have already tried that.
can you substitute anything else besides buttermilk
Hi Frances, we have a buttermilk substitute in the recipe, but without testing other substitutions for other ingredients, I can’t make those recommendations.
Thank You
I used 2% milk with a tablespoon of lemon juice
went to use the buttermilk and it was very clumpy think it was bad.
Hey Frances,
When you make your own buttermilk, curdling is fine and is actually wanted. So no, it was not bad. Even though it may have looked very clumpy, it’s fine. 🙂
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
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
Hi Natasha ,
I love all your creation ,
Have a quick question how do I replace eggs ?Since I am vegetarian.
TIA
Suman
Suman, I honestly haven’t tried any substitute for eggs for this recipe to advise.
made the cake it wasn’t Moist at all, don’t know what I did wrong follwed the recipe to a tee?
Hi Arline, make sure to measure the dry ingredients correctly ( pushing a measuring cup into the flour bin can result in 25% too much flour) and also make sure not to overbake which can make the cake layers dry.
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?
Hi Jance, it’s best to have a nice sturdy frosting if layering. I bet this cake will work well layered.
Hi I tried vanilla cake with stabilized whipped cream frosting. it turned out good. also did two tier. thanks a lot for the recipe.
You’re welcome! Thank you so much for sharing that with me.
I use cake strips all on my cakes, that takes away the dome. Maybe you should try it.
Thanks for your suggestion, Amy!
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!
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.
Hi! Can I use this recipe to make cake pops?
Hi Hannah, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
can I use margarine instead of butter
Hi Melissa, I haven’t tried that to advise. If you do an experiment, please share with us how it goes!
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
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.
I used and halved this cake recipe yesterday. I divided it equally into 2 6″ tins. I baked it at 180c for 18mins and it turned out lovely 😊. Just be sure to check with a skewer after 15 minutes as all ovens are different.
Thank you so much for sharing your results making a half batch and baking in smaller 6-inch tins!
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?
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.
Hi Natasha🙋🏻♀️🙋🏻♀️ My icing looks in color light yellow, how can I get white like you? Thank you so much 🥰
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.
Hi, Natasha!
Can this cake layers be made the night before and then add the frosting the day it’s served?
Thank you!
Hi Lena, yes, that will work well! Make sure to wrap and store them properly!
This is hands down the best cake I’ve ever made. It is now the staple cake in our house for every celebration!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessie!
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!
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.
Hi, Natasha, can I substitute sugar into stevia sweetener? Thanks a lot!
Hi Love, I haven’t tried that substitution to advise.
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!
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.
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?
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.
Hi! Can I stack the Vanilla cake and Chocolate cake or will the cake collapse? Thanks!
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.
Can I use a 8 inch cake tin
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
Can I use 2×8 inch cake tins. There around 7cm deep
Hi Emily, yes that should work. I hope you love this recipe.
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?
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.
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.
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.