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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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.
Can l use gluten flour for this cake?
Hi Aracelis, I haven’t tested this with a gluten-free substitute. If you experiment I would love to know how you like that!
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 🌹
Glad everyone loved it! Thank you for sharing that with us.
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.
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.
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
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.
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.
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.
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!
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.
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!
That’s just awesome! Thank you for sharing your wonderful review! Happy birthday to your son.
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?
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.
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!
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.
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.
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
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.
Thanks Natasha i made it didnt burn thanks for the tip
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
I’m so glad you enjoyed it!
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?
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.
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
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.
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
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.
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.
Thank you for replying but we ate the cake and it was delicious!
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!
Hello Paige, that is so wonderful! Thank you for your nice comments and feedback, we appreciate it.
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.
Hi Yohan, that is a likely culprit – the ingredients should be at room temperature. Also, make sure your leavening is not expired.
This recipe is really good can you tell me if there is substitute for eggs
Thank you! I haven’t tried making this without eggs yet, but I have an Eggless Chocolate recipe.
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.
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.
Can you bake this cake in a bundle pan.
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.
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! 🤩👍🏻👍🏻👍🏻😃😃😃😃😇😇😇🙂🙂🙂😜😜😜🤩🤩🤩🤩🤩🤩🤩🙃🧁🧁🙃🙃🙃🙃 🎂 🍰 🧁
Awesome info! Thank you for sharing that with us and great job, Aamni.
Hi
Can this recipe be halved?
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!
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
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
Thank you so much for sharing that with me.
can I use turbinado cane sugar instead of white sugar?
Hi Laurie, I haven’t personally tried using that yet to advise. If you do an experiment, please share with us how it goes!
how can i use a buttermilk powder with this recipe?
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.
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.
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.
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.
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!
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.
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.
Hi Diane, you might check that your leavening is still active and not expired.
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?
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.
I made the cake, one cake piece came apart down the middle. What did I do wrong
Hi Claire, make sure not to move the cake until it is fully cooled down. Transferring a warm cake can cause it to crack.
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!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles. Happy birthday to your Mom!
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.
I hope you love this recipe! Happy Birthday to your Husband!
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!
Hi Daphne, I made it 1 Tbsp to compensate for the weight of the cake. I hope you love it.
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?
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.
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
That’s so great! It sounds like you have a new favorite!
Hi! Would regular whole milk be an OK substitute for buttermilk?
Thank you
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.
Replace egg what should I mix
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.
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! 😊
Nice, thanks for sharing that info with us. So helpful!
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!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!!!!
You’re so nice! Thank you for that wonderful compliment, Joanne! I’m so happy you’re enjoying our recipes!
Hi! Is it possible to bake this using two 8 inch round pans? 🙂
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.
Hi Natasha,
Because of the acidic content in Buttermilk would it be good idea to add some baking soda?
Hi, I would suggest following the recipe as it is written.
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 ???
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. 🙂
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 😪
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.
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!
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.
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!
Hi Sana, I haven’t tried this as a sheet cake so I don’t have specific instructions for that.
Yummy recipe. It smelled so delicious as it was baking and coming out the oven. Lovely flavor. Never buying packaged cake mix again!!
That’s just awesome! Thank you for sharing your wonderful review!
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?
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.
Hey Natasha!
Love your recipes. Would it be possible to add sprinkles to the batter?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Sprinkles definitely work!
Hi Natasha love your recipes!! But im vegan can you try eggless vanilla ?
Hi Elizabeth, I haven’t tried this as an eggless cake, but we do have an eggless chocolate cake.
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!
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.
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?
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.
Hi Natasha, what can I use to replace the eggs?
Hi Selena, I haven’t tested anything as a substitute, but we do have an egg-free Chocolate cake.
Wow my first birthday cake and first time baking cake .it cam eout well mouth watering ….no cake left for us….
I’m so glad you enjoyed it! Thank you for the wonderful review!
This is the second time I have made this awesome cake, do you think it can be frozen without icing, for a later date?
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.
Can you freeze finished cake leftovers?
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.
Can you make it in 1 big tin or must you use 2 pans
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.
Hi Natasha! I wanted to make this cake for New Year’s eve, may I know if you have any substitute for buttermilk?
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.
Hi Natasha, can we take the same taste by using the home made butter milk instead of store bought butter milk?
Thanks
Hushra
Hi Hushra, I bet that would work! I’d love to know how you like it if you experiment!
Hi Natasha,
Since there is an acidic content in it ,the buttermilk wouldn’t it be right to even put baking soda?
Hi, buttermilk will help to activate baking soda but I haven’t tested this cake with soda to say how well it would work.
Thank you so much Natasha! I just finished making it and it TASTES AMAZING!
I’m so glad you enjoyed it, Darlene!
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!
Yay, that is so awesome! Thank you so much for sharing that with us, Asha.
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?
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.
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.
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.
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?
Yep that is correct
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.
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.
Thanks for your response. Everything was room temp, I made sure of that. I’m really at a loss as to what went wrong.
Another thing to consider is to make sure you added the ingredients in the same order as instructed.
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.
Hi Valerie, I’m glad you’re enjoying our recipes!
Haha me2 I am 12 this year too
I am going to try this recipe too. Hope my cake tastes nice ahaha
instead of buttercream to cover the cake can I use fondant
I haven’t tried this with fondant to advise. If you happen to experiment, I would love to know how you like that.
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.
Thank you for sharing that feedback, Fatima. Bake time can vary depending on altitude and your oven calibration.
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!
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.
I loved this recipe! So easy, moist and delicious! Thank so much for sharing de vanilla cake recipe.
You’re welcome! I’m so happy you enjoyed that!
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!
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!
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.
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.
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
Hi Andrea, the note added sounds lovely! I recommend reading through all of our recipe tips and tricks.
HI Natasha
Could you please tell Me how much vinegar we need to add into the Milk to make the Buttermilk
Hi Fatima, I recommend a recipe search or google for the amount, depending on how much you need.
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.
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?
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.
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.
How can we add some flavors or variations to this cake?
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.
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 ?
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.
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.
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!
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?
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.
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
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.
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
Hi Alex, without experimenting that way, I am not able to make that recommendation.
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?
Hi Nikita, make sure to add the powdered sugar gradually as described which will make a big difference in the texture.
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 .
That’s just awesome! Happy Birthday!
Hi Natasha I am just about to make the cake ( all the recipes I have made from you are my favourites)
I’m happy to hear that, Chloe. I hope you enjoy this cake and all the other recipes that you will try!