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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

4.85 from 83 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
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

  • Rebecca A Disney
    October 16, 2021

    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 💞

    Reply

    • Natashas Kitchen
      October 18, 2021

      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.

      Reply

  • Ruby
    October 9, 2021

    Can you make a chai cream cheese buttercream please? Thanks! 🙂

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Thanks for your suggestion, Ruby.

      Reply

  • B Relentless
    October 7, 2021

    Just made this cake today. Turned out beautifully! My family loved it😊

    Reply

    • Natasha's Kitchen
      October 8, 2021

      Great to hear that they loved it!

      Reply

  • TK
    October 4, 2021

    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.

    Reply

    • Natasha
      October 4, 2021

      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!

      Reply

  • Lou Ann
    October 1, 2021

    I made this cake and found it to be extremely dense. What did I do wrong? frosting was yummy.

    Reply

    • Natasha
      October 1, 2021

      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.

      Reply

      • Lou Ann
        October 2, 2021

        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.

        Reply

  • Paulette
    September 30, 2021

    Natasha
    We don’t have butter milk here
    What can I substitute it with?
    Thanks

    Reply

    • Natasha's Kitchen
      September 30, 2021

      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.

      Reply

  • Brandie
    September 29, 2021

    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?

    Reply

    • Natasha
      September 30, 2021

      Hi Brandie, without testing that through, it is difficult to guess.

      Reply

  • Mattie
    September 19, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 19, 2021

      Lovely to hear that, Mattie! Thank you for your good comments and feedback, glad you enjoyed this recipe!

      Reply

  • Sindhu
    September 13, 2021

    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.

    Reply

    • Natashas Kitchen
      September 13, 2021

      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.

      Reply

  • Anusha
    September 10, 2021

    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)?

    Reply

    • Natashas Kitchen
      September 10, 2021

      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!

      Reply

  • Richa
    September 8, 2021

    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

    Reply

    • Natasha
      September 8, 2021

      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).

      Reply

      • Kruti
        September 20, 2021

        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

        Reply

  • V Charvat
    September 2, 2021

    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!

    Reply

    • Natasha's Kitchen
      September 3, 2021

      Hi there, I don’t have a recipe for that yet but if you do an experiment, please share with us how it goes!

      Reply

  • Anu
    September 1, 2021

    Hi Natasha ,
    Have you tried this recipe with 6 inch cake pan ?

    Reply

    • Natashas Kitchen
      September 1, 2021

      Hi Anu, without testing that myself, it’s hard to say. It might work to divide them into three 6-inch pans.

      Reply

  • Matt
    August 31, 2021

    Hi Natasha, how do I make sure my layers are even if I don’t have a kitchen scale?

    Reply

    • Natashas Kitchen
      August 31, 2021

      Hi Matt! Do your best to get it as close as you can by seeing how full the pan is!

      Reply

  • Cho
    August 27, 2021

    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!!!!

    Reply

    • Natashas Kitchen
      August 28, 2021

      I’m so glad you enjoyed it, Cho! Thank you for the great feedback!

      Reply

    • jenn
      September 29, 2021

      Hi Cho

      Did you use two pans or one?

      Reply

  • Phil
    August 27, 2021

    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

    Reply

    • Natashas Kitchen
      August 27, 2021

      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!

      Reply

      • Iman
        September 30, 2021

        Hi can I use a Bundt pan for this recipe

        Reply

        • Natasha
          September 30, 2021

          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

          Reply

  • pk
    August 27, 2021

    What if I try the recipe with 8 inch cake pan?

    Reply

    • Natashas Kitchen
      August 27, 2021

      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.

      Reply

  • Ernie
    August 25, 2021

    Can I buy some vanilla cake please

    Reply

    • Natasha's Kitchen
      August 25, 2021

      I don’t sell these cakes but you can surely try them at home. I’m sure you can do it too!

      Reply

  • Rohini
    August 24, 2021

    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

    Reply

    • Natashas Kitchen
      August 24, 2021

      I’m so glad you enjoyed it, Rohini!!

      Reply

  • Mitch
    August 16, 2021

    Hi Natasha, can I put color on the frosting? Thanks

    Reply

    • Natasha's Kitchen
      August 16, 2021

      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.

      Reply

  • Jacki
    August 15, 2021

    Do you think this cake would work in a trifle?

    Reply

    • Natasha's Kitchen
      August 15, 2021

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

      Reply

  • Vianney
    August 12, 2021

    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!

    Reply

    • Natasha's Kitchen
      August 13, 2021

      You’re welcome! Glad you loved this recipe.

      Reply

  • Kim
    August 11, 2021

    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!

    Reply

    • Natashas Kitchen
      August 11, 2021

      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.`

      Reply

      • Kim
        August 12, 2021

        Perfect!
        Thank you for your response Natasha. Take care.

        Reply

        • Natashas Kitchen
          August 12, 2021

          You’re welcome!

          Reply

  • Gwen
    July 30, 2021

    I have made this using two round pans and was very good Wondering if I can make this using a 9×13” pan.

    Reply

    • Natashas Kitchen
      July 30, 2021

      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.

      Reply

  • Salman
    July 28, 2021

    Can I use Vegetable oil instead of Butter?

    Reply

    • Natashas Kitchen
      July 29, 2021

      Hi Salman, I haven’t tested using oil with this specific recipe. If you experiment, please let me know how it goes.

      Reply

  • Fides Hizon
    July 24, 2021

    all the recipe I baked from your channel are amazing!!!!! Thank you so much for sharing =)

    Reply

    • Natashas Kitchen
      July 24, 2021

      Hi Fides! Thank you for this lovely comment! I’m glad you’re enjoying my recipes!

      Reply

  • Russell
    July 22, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 22, 2021

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

      Reply

  • Jenna
    July 20, 2021

    Hi Natasha,
    What will be the weight of the cake with 14 servings?

    Reply

  • Mary
    July 19, 2021

    Hi Natasha,
    God Bless you for honestly sharing your successful recipes with us. My family just enjoyed the night with this Vanilla cake.

    Reply

    • Natashas Kitchen
      July 19, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Mary. I’m all smiles

      Reply

  • Katie
    July 6, 2021

    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!

    Reply

    • Natashas Kitchen
      July 6, 2021

      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.

      Reply

  • Alina
    June 27, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 27, 2021

      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.

      Reply

  • Ari
    June 25, 2021

    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 😉

    Reply

    • Natashas Kitchen
      June 25, 2021

      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.

      Reply

  • Asantha Bandara
    June 24, 2021

    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

    Reply

    • Natasha's Kitchen
      June 24, 2021

      You’re welcome and glad your grandma enjoyed it!

      Reply

  • Joan S
    June 20, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 20, 2021

      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.

      Reply

  • Emily
    June 19, 2021

    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?

    Reply

    • Natashas Kitchen
      June 19, 2021

      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.

      Reply

  • Nylsa Alejandra
    June 17, 2021

    Yo prepare esta receta y me encanta mis tortas salen deliciosas me encanta

    Reply

    • Natasha's Kitchen
      June 17, 2021

      Glad you loved the cake!

      Reply

  • Nelum Yashodhara
    June 14, 2021

    It was brilliant! I made this on my dad’s birthday! My dad was impressed!

    Reply

    • Natasha's Kitchen
      June 14, 2021

      That’s perfect! Great to hear that your father loved this recipe! I’m sure you made him extra happy on his Birthday.

      Reply

  • Paty P.
    June 10, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 10, 2021

      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.

      Reply

  • Sheila van Straten
    June 9, 2021

    How long does the vanilla cake keep fresh?

    Reply

    • Natashas Kitchen
      June 9, 2021

      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.

      Reply

  • Nessa
    June 8, 2021

    Hi Natasha! Can I substitute the butter with oil in this recipe? If yes, what is the measurement? Thank you in advance!

    Reply

    • Natashas Kitchen
      June 8, 2021

      Hi Nessa, I haven’t tested using oil with this specific recipe. If you experiment, please let me know how it goes.

      Reply

  • Sheena
    June 7, 2021

    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 ❤

    Reply

    • Natashas Kitchen
      June 8, 2021

      Hi Sheena, I haven’t tested that so I’m not sure how it would affect the rise on the cake.

      Reply

  • Yolanta Jennings
    June 6, 2021

    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.

    Reply

    • Natasha's Kitchen
      June 6, 2021

      I’m glad it was a hit! Thank you for sharing that with us, Yolanta.

      Reply

  • Cydney
    May 30, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Wow, that is awesome feedback. Thanks for sharing that with us!

      Reply

  • Ariana Mohammed
    May 28, 2021

    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 💯

    Reply

    • Natashas Kitchen
      May 29, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • sharlene
    May 26, 2021

    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 😊

    Reply

    • Natashas Kitchen
      May 26, 2021

      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!

      Reply

  • Amna
    May 22, 2021

    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

    Reply

    • Natashas Kitchen
      May 22, 2021

      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.

      Reply

  • Janani Bandara
    May 21, 2021

    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!!!!!

    Reply

    • Natasha's Kitchen
      May 21, 2021

      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.

      Reply

  • Armine kostanyan
    May 18, 2021

    Can you share please “Zebra “cake recipe. Our favorite childhood Zebra . Thanks

    Reply

    • Natasha's Kitchen
      May 18, 2021

      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.

      Reply

  • Denise valenti
    May 16, 2021

    I made your vanilla cake and it was spectacular.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Yay! Thanks for your great feedback Denise.

      Reply

  • Denise Valenti
    May 16, 2021

    I made your chocolate buttercream frosting for a vanilla cake the frosting was light fluffy and delicious.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Perfect, glad you loved it, Denise!

      Reply

  • Nandanie
    May 15, 2021

    Great recipe

    Reply

    • Natashas Kitchen
      May 15, 2021

      I’m so glad you enjoyed it!

      Reply

  • sydney
    May 14, 2021

    Hi Natasha!

    I was wondering what I should do if I don’t have butter milk?
    Can I just use normal milk.

    Reply

    • Natashas Kitchen
      May 14, 2021

      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.

      Reply

  • Anbu
    May 7, 2021

    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.

    Reply

    • Natashas Kitchen
      May 7, 2021

      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

      Reply

  • Hiba Sajid
    May 5, 2021

    Heyy, Can I divide this batter into 3, 6 inch pans? Also, can I double the recipe?

    Reply

    • Natashas Kitchen
      May 5, 2021

      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.

      Reply

  • caiden
    May 5, 2021

    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.

    Reply

  • Sukhada
    May 5, 2021

    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?

    Reply

    • Natasha
      May 5, 2021

      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.

      Reply

  • Linda
    May 2, 2021

    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!

    Reply

    • Natashas Kitchen
      May 3, 2021

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

      Reply

  • Sophia Fonseca
    May 1, 2021

    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?

    Reply

    • Natasha
      May 3, 2021

      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.

      Reply

  • Cammy
    April 30, 2021

    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

    Reply

    • Natashas Kitchen
      May 1, 2021

      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.

      Reply

  • Camille thomas
    April 30, 2021

    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

    Reply

    • Natasha
      May 3, 2021

      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.

      Reply

  • Kim
    April 27, 2021

    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!

    Reply

    • Natashas Kitchen
      April 27, 2021

      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.`

      Reply

  • 😀
    April 25, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      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.

      Reply

  • Frances
    April 23, 2021

    can you substitute anything else besides buttermilk

    Reply

    • Natasha
      April 23, 2021

      Hi Frances, we have a buttermilk substitute in the recipe, but without testing other substitutions for other ingredients, I can’t make those recommendations.

      Reply

      • Frances
        April 23, 2021

        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.

        Reply

        • Bethany Beruk
          May 9, 2021

          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. 🙂

          Reply

  • 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

    • Banbha Gough-Duffin
      April 22, 2021

      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.

      Reply

      • Natasha
        April 22, 2021

        Thank you so much for sharing your results making a half batch and baking in smaller 6-inch tins!

        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

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