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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

4.73 from 37 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 45 minutes
Total Time: 1 hour 30 minutes
Vanilla Cake Recipe with cut slice

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

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

Ingredients

Instructions

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

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

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

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jacqueline
    January 24, 2021

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

    Reply

    • Natashas Kitchen
      January 25, 2021

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

      Reply

  • Amanda
    January 22, 2021

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

    Thank you

    Reply

    • Natasha
      January 22, 2021

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

      Reply

  • Patmini
    January 22, 2021

    Replace egg what should I mix

    Reply

    • Natasha
      January 22, 2021

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

      Reply

  • Annette
    January 16, 2021

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

    Reply

    • Natashas Kitchen
      January 16, 2021

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

      Reply

  • Joanne
    January 15, 2021

    HI Natasha!

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

    Reply

    • Natashas Kitchen
      January 15, 2021

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

      Reply

  • Jessica Santos
    January 14, 2021

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

    Reply

    • Natashas Kitchen
      January 14, 2021

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

      Reply

  • Blasilla
    January 13, 2021

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

    Reply

  • Sandi Wamsley
    January 13, 2021

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

    Reply

    • Natashas Kitchen
      January 13, 2021

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

      Reply

  • cdss
    January 13, 2021

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

    Reply

    • Natasha
      January 13, 2021

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

      Reply

  • Alexis
    January 13, 2021

    Hi Natasha!!

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

    Thank you!

    Reply

    • Natashas Kitchen
      January 13, 2021

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

      Reply

  • Sana Bokhari
    January 12, 2021

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

    Reply

    • Natasha
      January 12, 2021

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

      Reply

  • AMY ROBLES
    January 11, 2021

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

    Reply

    • Natashas Kitchen
      January 11, 2021

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

      Reply

  • Kayla
    January 10, 2021

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

    Reply

    • Natasha's Kitchen
      January 11, 2021

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

      Reply

  • Janice
    January 9, 2021

    Hey Natasha!

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

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

    • MK
      January 10, 2021

      Sprinkles definitely work!

      Reply

  • Elizabeth
    January 5, 2021

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

    Reply

  • Gigi
    January 5, 2021

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

    Reply

    • Natasha
      January 5, 2021

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

      Reply

      • Charis
        January 10, 2021

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

        Reply

        • Natasha's Kitchen
          January 10, 2021

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

          Reply

  • Selena
    January 4, 2021

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

    Reply

  • jyothi
    January 3, 2021

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

    Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • Kobi
    January 1, 2021

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

    Reply

    • Natasha's Kitchen
      January 1, 2021

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

      Reply

  • Kobi
    December 31, 2020

    Can you freeze finished cake leftovers?

    Reply

    • Natasha's Kitchen
      January 1, 2021

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

      Reply

  • Karen
    December 30, 2020

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

    Reply

    • Natashas Kitchen
      December 31, 2020

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

      Reply

  • Darlene
    December 28, 2020

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

    Reply

    • Natasha's Kitchen
      December 29, 2020

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

      Reply

      • Hushra
        December 30, 2020

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

        Hushra

        Reply

        • Natashas Kitchen
          December 31, 2020

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

          Reply

        • Blasilla
          January 13, 2021

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

          Reply

          • Natasha
            January 13, 2021

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

      • Darlene
        December 31, 2020

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

        Reply

        • Natashas Kitchen
          December 31, 2020

          I’m so glad you enjoyed it, Darlene!

          Reply

  • Asha
    December 28, 2020

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

    Reply

    • Natasha's Kitchen
      December 28, 2020

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

      Reply

  • Samantha
    December 25, 2020

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

    Reply

    • Natasha
      December 25, 2020

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

      Reply

  • Kylie Louis
    December 21, 2020

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

    Reply

    • Natasha
      December 22, 2020

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

      Reply

      • Kylie Louis
        December 24, 2020

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

        Reply

        • Natasha's Kitchen
          December 24, 2020

          Yep that is correct

          Reply

  • Ana
    December 21, 2020

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

    Reply

    • Natasha
      December 21, 2020

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

      Reply

  • Valerie Solis
    December 19, 2020

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

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

    • Wen Xuannn
      December 21, 2020

      Haha me2 I am 12 this year too

      Reply

      • Wen Xuannn
        December 21, 2020

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

        Reply

  • azeezat
    December 19, 2020

    instead of buttercream to cover the cake can I use fondant

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Fatima
    December 16, 2020

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

    Reply

    • Natashas Kitchen
      December 16, 2020

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

      Reply

  • Henny
    December 14, 2020

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

    Reply

    • Natasha's Kitchen
      December 14, 2020

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

      Reply

  • Noemi
    December 11, 2020

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

    Reply

    • Natashas Kitchen
      December 11, 2020

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

      Reply

  • Liz G
    December 8, 2020

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

    Reply

    • Natashas Kitchen
      December 8, 2020

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

      Reply

  • Debbie Smith
    December 2, 2020

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

    Reply

    • Natasha
      December 3, 2020

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

      Reply

    • Andrea Cerrato
      December 7, 2020

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

      Reply

      • Natashas Kitchen
        December 7, 2020

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

        Reply

  • Fatima
    November 27, 2020

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

    Reply

    • Natashas Kitchen
      November 27, 2020

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

      Reply

    • Lindsay
      December 9, 2020

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

      Reply

  • NS
    November 24, 2020

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

    Reply

    • Natasha
      November 25, 2020

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

      Reply

      • Elizabeth V.
        December 3, 2020

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

        Reply

  • Ramya Pasumarthy
    November 18, 2020

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

    Reply

    • Natasha
      November 19, 2020

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

      Reply

  • Shar
    November 15, 2020

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

    Reply

    • Natasha's Kitchen
      November 16, 2020

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

      Reply

      • Shar
        November 16, 2020

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

        Reply

        • Natasha's Kitchen
          November 17, 2020

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

          Reply

          • Sena
            January 5, 2021

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

          • Natasha's Kitchen
            January 6, 2021

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

  • Dorin
    November 13, 2020

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

    Reply

    • Natasha
      November 13, 2020

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

      Reply

  • Alex
    November 8, 2020

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

    Reply

    • Natasha
      November 8, 2020

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

      Reply

  • Nikita Misquitta
    November 5, 2020

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

    Reply

    • Natasha
      November 5, 2020

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

      Reply

  • Sandra Perry
    November 4, 2020

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

    Reply

    • Natashas Kitchen
      November 4, 2020

      That’s just awesome! Happy Birthday!

      Reply

  • Chloe
    November 1, 2020

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

    Reply

    • Natasha's Kitchen
      November 1, 2020

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

      Reply

  • Grace
    October 30, 2020

    Thanks for sharing the recipe. I live in Canada where our AP flour has higher gluten than the USA, should I be making an adjustment to the quantity of flour. Canadian AP flour has at least 12% gluten. Thanks

    Reply

    • Natasha
      November 3, 2020

      Hi Grace, I haven’t tested this with Canadian flour but I do love how things turn out with Canadian flour. I usually use slightly less flour when using Canadian since it has a higher gluten content.

      Reply

  • Cherry
    October 25, 2020

    Superr!!! turned out perfect for birthday cake:-)

    Reply

    • Natasha's Kitchen
      October 25, 2020

      I’m glad to hear that, Cherry. Thank you for your awesome review!

      Reply

  • Rana
    October 20, 2020

    Hi Natasha , I made this cake was delicious but why the frosting wasn’t white was yellowish??

    Reply

    • Natashas Kitchen
      October 20, 2020

      Hi Rana, did you use our buttercream frosting? The butter is more than likely the culprit, we recommend avoiding yellow-colored butter.

      Reply

  • Annita
    October 19, 2020

    Would this cake hold up as a tiered cake

    Reply

    • Natashas Kitchen
      October 19, 2020

      Hi Annita, to be honest, I have not tested this as a tiered cake. The recipe itself may fit into 3,6-inch cake pans but without that, I can’t say for sure.

      Reply

  • Irfan
    October 18, 2020

    Hello Natasha.

    I hope you are well.

    First of all, I want to say me and my younger siblings are a huge fan of your videos and I always like to watch them to learn new cooking and baking skills and you have a great presentation technique.

    I am planning to make this cake and from your video, it looks great.

    Can I ask for this cake, do you think using Xylitol would work as a substitute for sugar? My dad does not eat sugar as much but because this cake looks great for a birthday, I would love to make it with a sugar substitute?

    I wanted to ask have you made this orange, mandarin cream Gateau cake? It is very similar to Frozen Strawberry Cream Gateau Cakes. When I was young, I used to love buying the frozen, mandarin cream Gateau Cake from Iceland store in London, UK. It was amazing. I do not remember exactly the cake ingredients but the cream itself tastes like orange. I recommend if you come up with a recipe for this cake and show on your next video.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hi Irfan, Thank you so much to your and your siblings for always watching my videos. I haven’t really tried making this yet using Xylitol to advise if it would work well or not but I think it’s worth experimenting with. Thanks for your suggestion, I have not tried that recipe yet but I can add that to our list and hopefully we can try that in the future.

      Reply

  • Bridget
    October 18, 2020

    Hi Natasha! I love your recipes and am interesting in trying this one 🙂 I am just wondering if it will work in a 9 by 13 inch pan? Thank you!!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Bridget, I think you chose the perfect recipe to try. I haven’t tried this recipe in a 9×13 but it may work. You may need to make more than one batch or it may result in a fairly flat cake. If you experiment, please let me know how you like that.

      Reply

  • Jenn
    October 17, 2020

    Excellent recipe!!! I made 1 sub- instead of buttermilk, I used a container of coconut flavored Greek yogurt mixed with 1/2 cup whole milk. Best vanilla cake I’ve ever made.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Super! I’m glad the ingredients that you used as substitutes worked well. Thank you for sharing that with us, Jenn!

      Reply

  • Bijee
    October 12, 2020

    Hi Natasha,
    I made your vanilla cake and chocolate cake for my son’s bday thats 2 days away. Since im working im assembling the cake with frosting only the day before. So, i wrapped each layer individually in clingwrap in the fridge. Do you think it will be okay to fill and frost just one day earlier with the cooled cake layers? Kindly advice..

    Reply

    • Natasha
      October 13, 2020

      Hi Bijee, yes that should work fine. 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

  • BG
    October 12, 2020

    Hi Natasha,
    I’ve been watching your videos and absolutely love your enthusiasm and positive energy- Ive been searching all over for a good vanilla cake and tried your Vanilla cake yesterday. I MUST say..its the very best vanilla cake to date. Even my husband who only ever likes chocolate, tasted this and said this was Good!
    Made this vanilla cake and your chocolate cake and layering it in 3 layers of vanilla, chocolate and vanilla for my son’s birthday on teh 14th.
    Im gonna use your vanilla buttercream frosting and filling.
    Thank you for being so honest and true in your recipes..i find that many people show all nice stuff but when i actually tried it turned out nothing like they say or show!
    Again, thanks and best wishes!

    Reply

    • Natashas Kitchen
      October 12, 2020

      Thank you so much for sharing this with me BG! Thank you for that great review!

      Reply

  • Tammy K
    October 12, 2020

    This cake looks amazing. Do you have any advice on substituting Gluten Free flour? I use Krusteaz brand. I’d love to find a good vanilla gluten free cake for my GF son.
    Thanks

    Reply

    • Natashas Kitchen
      October 12, 2020

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

      Reply

  • Lana
    October 11, 2020

    Thanks for the recipe Natasha! To be honest it wasn’t my favorite cake among your cakes, but kids loved it!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      You’re welcome! Kids always love this classic cake!

      Reply

  • Katie
    October 10, 2020

    I wanted to make this cake when I saw the video and now I have made it twice! It is so much more than what I thought vanilla cake could be. Moist and flavorful. I love that the cakes have a flat top rather than rounded (at least for me). It frosts perfectly with the vanilla frosting. Great recipe!

    Reply

    • Natashas Kitchen
      October 10, 2020

      Sounds like you found a new favorite Katie! That’s so great!

      Reply

  • Desy
    October 6, 2020

    Hi Natasha! Can I use the same recipe to make a chocolate cake? How much cocoa powder do I have to add? Thank you in advance!

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Hi Desy, I haven’t tried that yet to advise. I have a chocolate cake recipe here too that you can try.

      Reply

  • Desy
    October 6, 2020

    Hi Natasha! Can I bake this in just one cake pan?

    Reply

    • Natasha
      October 6, 2020

      Hi Desy, I haven’t experimented baking this cake in a single pan so I’m not sure if it would rise properly.

      Reply

  • Pavitra
    October 6, 2020

    Hi Natasha, I have only one pan is it okay if I do the cake layers one by one?

    Reply

    • Pavitra
      October 6, 2020

      I do not plan to mix the recipe in halves instead mix the whole batter and then do it one by one. Is that fine?

      Reply

    • Natasha
      October 6, 2020

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

      Reply

  • Ramya
    October 3, 2020

    Can we use parchment paper instead of butter and oil?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Ramya, I haven’t tried it with parchment paper to advise. If you experiment I would love to know how you like that.

      Reply

  • Sheron
    October 2, 2020

    Your cake looks very delicious. What is the name of the butter you use for the frosting?
    Thanks.

    Reply

  • Amrita
    October 1, 2020

    Hi Natasha! Loved your vanilla cake recipe💗It was so moist and had the perfect crumb😋 I halved the recipe and baked it in 2- 6.5inch pans and it turned out great! Love that all your recipes are foolproof 😄

    Reply

    • October 1, 2020

      I’m so glad to hear that it turned out perfect! Thanks for the great review.

      Reply

  • Avni Banari
    September 29, 2020

    Hey Natasha
    The recipe looks awesome but it calls for eggs! Is there any substitute for the eggs. Plz let me know

    Reply

    • Natashas Kitchen
      September 29, 2020

      Hi Avni, to be honest, I haven’t tried that substitution to advise. If you experiment I would love to know how you like that.

      Reply

  • Melissa
    September 24, 2020

    Hi Natasha,

    I am making this cake and don’t have buttermilk or whole milk. I have 2%. Will this still work?

    Reply

    • Natashas Kitchen
      September 24, 2020

      Hi Melissa, I can’t say that this will work with 2% milk. If you have it, 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 haven’t tried anything else to advise.

      Reply

  • Nikki
    September 23, 2020

    Hi Natasha, I was wondering, can this recipe be used for a sheet cake?

    Reply

    • Natasha
      September 24, 2020

      Hi Nikki, that should work but I haven’t tested it through to recommend baking times. If you experiment, please let me know how it goes!

      Reply

      • Carissa
        September 24, 2020

        Hello I was just wondering would cake flour work the same in this recipe?

        Reply

        • Natasha's Kitchen
          September 25, 2020

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

          Reply

  • Ashley
    September 23, 2020

    I’ve used Natasha’s vanilla cupcake recipe and I fell in love and got excited when they created a vanilla cake recipe from the cupcakes. Best vanilla cake I’ve ever had. So moist and a warm vanilla flavor. Definitely using this recipe forever!!!

    Reply

    • Natasha's Kitchen
      September 24, 2020

      Yay I love it! Thank you so much for your awesome comments and feedback. We’re so glad that you loved this recipe!

      Reply

  • A
    September 23, 2020

    Could I add lemon zest and lemon juice for it to become a lemon cake?

    Reply

    • Natasha's Kitchen
      September 24, 2020

      Hello A, I haven’t tried that yet to advise. If you do an experiment, please share with us if you liked it!

      Reply

  • Ramya
    September 21, 2020

    Can we use this as base cake to make customized design cakes?
    Can we replace this cake with sponge cake?

    Reply

    • Natasha's Kitchen
      September 21, 2020

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

      Reply

  • Mari M
    September 19, 2020

    Hi Natasha,
    I know butter gives the cake a good flavor. However, for cholesterol reasons, I will like to substitute the butter with olive oil. Is that possible? Would that change my baking time or the amount of liquids in the recipe?
    Thank you,
    Mariana.

    Reply

    • Natasha
      September 20, 2020

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

      Reply

  • Donna
    September 19, 2020

    Hi i was making your white cake and i forgot and put the buttermilk in at the end will the cake still turn out okay

    Reply

    • Natashas Kitchen
      September 19, 2020

      I’m glad that still turned out!

      Reply

  • Jeetal
    September 16, 2020

    Hi Natasha,

    I would love to make this recipe for my parents. Is it possible to substitute eggs for condensed milk or yogurt? Or any other alternative that you can suggest for eggless vanilla cake.

    Loved your Chocolate cake recipe – simply the best!

    Reply

    • Natashas Kitchen
      September 16, 2020

      Hi Jeetal, to be honest, I haven’t tried that substitution to advise. If you experiment I would love to know how you like that

      Reply

      • Jeetal
        September 17, 2020

        Hi Natasha,

        Thank you for getting back to me. If I try, will definitely let you know

        Thanks once again.

        Reply

        • Natashas Kitchen
          September 17, 2020

          We look forward to your feedback!

          Reply

          • Inna
            September 20, 2020

            This might be a “duh” kind of question to bakers out there but i don’t bake, correction, didn’t ever bake, until i found your recipes because the pictures and instruction are really easy to follow. So my question. I’ve made your vanilla cupcakes many times and the cupcake frosting, too. I want to make this cake and was wondering, can I use the cupcake frosting for the inside of the cake as well? We love the cupcakes so much! So just wanted to try making one cake instead of many cupcakes lol.

          • Natasha
            September 20, 2020

            Hi Inna, the cupcake frosting should work fine inside the cake. I hope you love it!

  • Cait
    September 10, 2020

    Hi Natasha! I made a 3 tiered cake by doubling the recipe the other day and it was absolutely amazing! With your buttercream recipe on top it was absolutely incredible so thank you! I did have a question on how long I could leave the cakes in the fridge before frosting them if they are wrapped well in plastic wrap? A couple days?

    Reply

    • Natashas Kitchen
      September 11, 2020

      Hi Cait, I haven’t tried storing these layers individually but I imagine that could work. We have refrigerated if frosted before

      Reply

  • Saira
    September 7, 2020

    Hi Natasha
    Can I double.the receipe for the vanilla cake?

    Reply

    • Natasha's Kitchen
      September 8, 2020

      Hi Saira, yes that will work. Also, if you’re at the recipe just click Jump to recipe and click the number of servings to adjust the ingredients.

      Reply

  • Saira
    September 7, 2020

    Can i double this receipe?

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Hi Saira, I imagine that will work. When you’re at the recipe you can also click Jump to recipe and Click the number of servings to adjust the ingredients. Hope that also helps!

      Reply

    • Natashas Kitchen
      September 7, 2020

      Hi Saira, I haven’t tested that myself but I bet that could work! If you experiment please let me know how you like that.

      Reply

  • Madhu
    September 5, 2020

    Hi Natasha,

    Cake looks yummy and love the video!

    I have cake flour that I want to use up. Can I use that in place of the all purpose flour?

    Thanks!

    Reply

    • Natashas Kitchen
      September 5, 2020

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

      Reply

  • Teresa
    September 5, 2020

    Hi!

    I don’t have any cake pans currently so I was wondering if I could use a Bundt cake pan instead?

    Reply

    • Natashas Kitchen
      September 5, 2020

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

      Reply

  • Kath
    September 2, 2020

    I made this cake yesterday . It was easy to make but it came out just like your photos but i don’t feel it is as fluffy as you describe. I’ve made more tender layer cakes before. Also today, it’s noticeably less moist. Do you have any tips for storage? I kept it in a cake dome with a heavy lid. Sugar syrup perhaps?

    Reply

    • Natasha
      September 3, 2020

      Hi Kath, it could be due to overmixing the batter at the end. Also, make sure your leavening is fresh and that ingredients are being measured correctly for baking. I hope that helps! For storage, it may help to cover directly over the surface with plastic wrap and then a cake dome especially if you don’t have frosting on the cake.

      Reply

  • Karen
    September 1, 2020

    I made the other recipe for vanilla cupcakes that I’m pretty sure is the same as this one, just converted for cakes. They came out amazing! I was wondering if you know how long I should bake this in 6” cake pans. I’d like to make a 3-tier tall cake. Thank you!

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Karen, to be honest, I have not tested this as a tiered cake. The recipe itself may fit into 3,6-inch cake pans but without that, I can’t say for sure.

      Reply

  • Kiran
    August 31, 2020

    Hi Natasha ,
    i am planning to make this for my daughters bday .. she is turning 8
    problem is i dont have 9 inch pans i have a set of 8inch pans
    what shouldKiran i do to make it work ?
    Thanks

    Reply

    • Natashas Kitchen
      August 31, 2020

      Hi Kiran, this may work in an 8″ pan although I have tried it myself, If it has taller sides it may fit. If you experiment, let me know how you liked the recipe.

      Reply

  • Natasha
    August 31, 2020

    Hi Natasha,

    Was wondering how to adjust this recipe for 2 6” cake pans. CAN you help? Also if I don’t have buttermilk, which substitute would be best to stick to the cake’s original recipe and moistest?

    Thank you

    Reply

    • Natashas Kitchen
      August 31, 2020

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

      Reply

    • Bill
      September 4, 2020

      If you have a kitchen scale, try 1lb. 3oz. of batter per 8″ pan. Make sure you allow for the weight of the pan. Natasha will have to recommend substitute for buttermilk. She’s the best!

      Reply

      • Bill
        September 4, 2020

        Sorry, I gave you batter weight for an 8″ pan. Please disregard. I would go with 11 to 12 oz. using the 6″ pan. Always works for me. I use the remaining batter for cupcakes!

        Reply

        • Svetlana
          October 14, 2020

          Hi Bill, do you happen to know the weight for a 9 inch pan?

          Reply

  • Kathy Castillo-Quickel
    August 25, 2020

    Love your baking, have tried several on my family! Thumbs up.
    Was wondering if I could add espresso to vanilla cake and if so how much is recommend. Thanks.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Thank you, Kathy. That sounds like a good idea however, I have not tried that yet to advise on the measurements. If you do an experiment, please share with us how it goes!

      Reply

  • Harvey
    August 24, 2020

    Well Natasha I have seriously been thinking of sending you my family’s hundred and 20 some year old fudge recipe yeah me think it over a little bit morekoi

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Sure, I love receiving new recipes! You can email them to me at hello@natashaskitchen.com

      Reply

  • Rachel
    August 24, 2020

    Hi! How would you adjust this recipe to make in 10″ pan?

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Rachel, you can definitely use two 10″ pans since this batter would overwhelm a single cake pan. You will have to bake for a little less time. I suggest doing the toothpick test 5 minutes earlier since the cake layers won’t be as tall in 10″ pans.

      Reply

  • Yvonne
    August 21, 2020

    Hi Natasha,
    I making this cake for my daughter’s baby shower. The buttercream frosting is wonderful can’t wait to taste the cake part. We did have some of the crumbs from the cake pan and was very good. Lol should I refrigerate since I’m making the day before and is already frosted.

    Reply

    • Natashas Kitchen
      August 22, 2020

      Hi Yvonne, yes, I would refrigerate if frosted.

      Reply

      • Gilliene Teresa Duell
        September 13, 2020

        Hi Natasha! My best friend and I baked this for our first test run for my gender reveal party. However, the cake split. Do you think too much frosting can split a cake? Or should I have not put it in the fridge to cool after? I sat it out for 20 min but it was still pretty warm and I didn’t want my frosting to melt. I put it in the fridge to cool quicker.

        Reply

        • Natashas Kitchen
          September 14, 2020

          Hi Gilliene, that may be the culprit. It is best to cool the cake to room temp first and then add to the fridge.

          Reply

  • Susan Davies
    August 12, 2020

    Natasha, I would like to make this cake with a strawberry filling. Do you think that would work with this cake??

    Reply

    • Natasha's Kitchen
      August 13, 2020

      Hello Susan, I haven’t really tried that yet to advise. You might have to do an experiment to find out. Please share with us how it goes if you give it a try!

      Reply

  • Stephie Scat
    August 12, 2020

    Can cake flour be used instead of all purpose? How much would you recommend? Thank you.

    Reply

    • Natashas Kitchen
      August 12, 2020

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

      Reply

      • Victoria Niemerg
        September 5, 2020

        Did not work with cake flour

        Reply

        • Natashas Kitchen
          September 5, 2020

          Hi Victoria, I’m happy to troubleshoot – can you

          Reply

      • Dan
        November 15, 2020

        Tried with cake flour using the same measurements. Turned out moist but more like a pound cake consistency.

        Reply

  • Cheryle Wieczorek
    August 12, 2020

    Hi Natasha
    I made this cake for my husbands birthday.
    The cake was a little dry.
    Is there a reason for that?

    Reply

    • Natashas Kitchen
      August 12, 2020

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

      Reply

  • Amy
    August 11, 2020

    This looks wonderful! Do you have suggestions for adjusting for high altitude? I’m in Denver so about 5280 feet

    Reply

    • Natashas Kitchen
      August 11, 2020

      Hi Amy, we don’t live at that high of an altitude to advise. I recommend searching for high altitude conversions on google. I looked through the comments but I don’t see anyone advising on the changes. Sorry I can’t be more helpful.

      Reply

      • Amy
        August 22, 2020

        Ok, thanks, I think I’ll try it and see what happens!

        Reply

  • Evelyn
    August 11, 2020

    Made it for my daughter’s birthday this past weekend! So easy and so delicious! Thank you Natasha!

    Reply

    • Natasha's Kitchen
      August 11, 2020

      My pleasure! Happy Birthday to your daughter and I hope you all enjoyed it.

      Reply

  • Melissa
    August 11, 2020

    This is the best vanilla cake with matching American buttercream i have ever made, ever! It was so moist and fluffy and the frosting was so yummy. I did add some fresh lemon juice and a little mayonnaise to the cake batter and lemon zest and juice to the frosting with no issues. So good!

    Reply

    • Natashas Kitchen
      August 11, 2020

      That’s just awesome Melissa! It sounds like you found a new favorite!

      Reply

  • Evelyn
    August 8, 2020

    Hi Natasha! OMG my kitchen smells amazing right now! I just baked the two layers of this vanilla cake. It is my daughter’s birthday tomorrow and I’ll surprise her with her favorite cake. Thank you so much for this recipe! So easy and enjoyable all around! Thank you. On to the buttercream icing now

    Reply

    • Natashas Kitchen
      August 8, 2020

      I bet she will love this!! Happy birthday to your daughter, Evelyn!

      Reply

  • Natalie
    August 8, 2020

    A delicious cake! There are some bites that taste like either salt or baking soda, and I’m wondering how I might remedy that? I followed the mixing directions with time. Do I need to stir the dry ingredients better before gradually adding it to the batter?
    Thank you, Natasha, for all your amazing recipes!

    Reply

    • Natasha
      August 9, 2020

      Hi Natalie, this recipe calls for baking powder and not baking soda. Baking soda is 4 times stronger than baking powder and using that much soda – you would definitely taste it more.

      Reply

  • Zara
    August 7, 2020

    looks amazing! could i add some vanilla bean for more vanilla flavor? if so, do i need to add less vanilla extract?

    Reply

    • Natashas Kitchen
      August 7, 2020

      Hi Zara, I bet that could work! Thank you for sharing that amazing review with me!

      Reply

  • Kathy
    August 7, 2020

    Is there a dairy free substitute for the buttermilk? Can I use almond or oat milk?

    Reply

    • Natasha's Kitchen
      August 9, 2020

      Hi Kathy, 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 haven’t tried anything else to advise.

      Reply

  • Danielle
    August 6, 2020

    Hello! Can this recipe be used for (3) 8” cake layers? If so, how long should I cook them for?

    Reply

    • Natashas Kitchen
      August 7, 2020

      Hi Danielle, That may work but I also worry they will end up being pretty thin layers. If you happen to experiment please let me know how you like that!

      Reply

      • Danielle Sokol
        August 12, 2020

        First off, this cake recipe is amazing!!!! I’ve never tasted such yummy vanilla cake. Btw- 3 (8)s worked perfect and the layers were a perfect size! I just had to cook them a little longer. I wish I could attach a pic for you! Thank you again.

        Reply

        • Natashas Kitchen
          August 12, 2020

          That’s s great!! Thank you so much for updating us on that! I’m happy to hear it worked well!

          Reply

  • christine vella
    August 6, 2020

    Can i use whole milk instead of butter milk please

    Reply

    • Natasha's Kitchen
      August 6, 2020

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

      Reply

  • Susie
    August 5, 2020

    I can’t wait to try this cake! Can you use jam or curd for the layer on this cake and finish it off with your buttercream frosting?

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Hello Susie, I haven’t really tried that yet to advise. You might have to do an experiment to see if it will work, please share with us how it goes if you try!

      Reply

  • Victoria
    August 3, 2020

    Made 1/2 the recipe and it was the best vanilla cake and best vanilla butter cream icing I have ever had! Next time I’m going to try the chocolate icing. Your recipes are amazing! You need to publish a cookbook. I certainly would buy it. Thanks!

    Reply

    • Natasha's Kitchen
      August 3, 2020

      Love it! Thank you so much for sharing your great experience with us, Victoria. I am working on a cookbook, I’ll make sure to share it with y’all when it’s ready!

      Reply

  • Melissa
    August 3, 2020

    Amazing – this was moist and delicious! I will be making it again soon!

    Reply

    • Natasha's Kitchen
      August 3, 2020

      Super! I am happy with your wonderful feedback. Thank you, Melissa!

      Reply

  • Inez Hutchison
    August 2, 2020

    Please could we have the ingredients for vanilla cake in metric

    Reply

    • Natasha
      August 2, 2020

      Hi Inez, I’m sorry I missed that in this recipe. If you click “metric” in the recipe card, it will give you a conversion now. Thanks for asking!

      Reply

  • Linda
    August 2, 2020

    Can I use a 9 x 13 pan rather than 2 layer pans?

    Reply

    • Natashas Kitchen
      August 3, 2020

      Hi Linda, I haven’t tried this recipe in a 9×13 but it may work. You may need to make more than one batch or it may result in a fairly flat cake. If you experiment, please let me know how you like that.

      Reply

  • Ron
    August 2, 2020

    Natashas,
    I am not a baker but that looks so good I think I’ll give it at try.
    Another great video from you.

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Thank sounds like a good plan, Ron. I hope you love it!

      Reply

  • Kim
    August 2, 2020

    Hi Natasha! I’m going to make this recipe for my sons 4th birthday. Can I use a 9×13 pan?

    Reply

    • Natasha
      August 3, 2020

      Hi Kim, happy birthday to your son! I haven’t tested this in a 9×13 but it should work. You will probably need to bake 5 minutes longer.

      Reply

  • Ireen
    August 1, 2020

    Hi what can we use instead of buttermilk plz ?

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Plain kefir is a good substitute

      Reply

  • Terry
    August 1, 2020

    This looks wonderful. Is there a substitute for buttermilk, though?

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Hi Terry, plain kefir also works.

      Reply

  • Aarya
    August 1, 2020

    Hey Natasha, I made this cake today and my family thought it was tasty. The one problem though was, when I served it to my family for dinner, the cake was rather dense and hard to cut. Is it because it was in the fridge too long? Or, do you have to let it stay at room temperature a few minutes before serving?

    Reply

    • Natashas Kitchen
      August 1, 2020

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

      Reply

  • Chrissy
    August 1, 2020

    Can this cake be baked in a 9 x 13 dish and for how long? Thank you!

    Reply

    • Natasha
      August 3, 2020

      Hi Chrissy, that should work, but I haven’t tried baking it in a 9×13 so I won’t be able to give you timing instructions. It will probably be close to this bake time – maybe 5 minutes longer is my guess. If you test it out, please let me know how it goes.

      Reply

  • Dianne
    August 1, 2020

    I have never had luck with scratch cakes. They are always too dry. Is this moist?

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Yes, it is moist. I hope you like this cake!

      Reply

  • Mary Lou
    August 1, 2020

    Thank You so much for a recipe for a fine cake using a hand mixer rather than mandating a stand mixer. I had a beautiful Kitchen Aid, but gave to my daughter-in-law as I have arthritis in my shoulders and hands and could no longer manage the big mixer and heavy glass bowl. This is the way real cakes were made when I made my first cake at age 8 (1948…shhhh). Will be making this one soon. Having lived in Greece and Italy for a time some years ago, I truly enjoy everything on your web site.

    Reply

    • Natasha's Kitchen
      August 2, 2020

      I hope you love this cake! Thank you for checking out this recipe and I hope you love every recipe that you will try from my website.

      Reply

  • Sasa
    August 1, 2020

    Please insert a link :
    US Customary – Metric

    Thx

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Sasa, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

      • Cheryl
        August 3, 2020

        Hi Natasha,

        I’m from the Netherlands.
        Your recipes are great!!

        Can i use milk instead buttermilk?

        Reply

        • Natasha's Kitchen
          August 3, 2020

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

          Reply

  • Lilli
    August 1, 2020

    Hi Natasha! I’d like to say, that your tres leches cake is my go-to dessert and the one I am always asked to make! AND I make it gluten free. I want to make this vanilla cake now, but I don’t have buttermilk or kefir. I have some plain greek yogurt. Is there anything I could use in place of the buttermilk? Thanks so much!

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Lilli! We love this recipe and I hope you do too! I have not tested this with a yogurt substitute to advise. If you experiment please let me know how you like that.

      Reply

  • Celeste
    August 1, 2020

    Love your website! Is it possible to post some gluten free recipes? Several of my family members including me are gluten free and we would love to be able to also enjoy eating some of your creations! Thank you!

    Reply

    • Natashas Kitchen
      August 1, 2020

      Thank you so much for sharing that feedback and suggestion with us Celeste!

      Reply

  • Sue
    August 1, 2020

    Hi Natasha! can I bake this in a 9×13 pan?
    Thanks
    Sue

    Reply

    • Natasha
      August 3, 2020

      Hi Sue, I haven’t tested that but it should work in a single 9×13 pan. I would probably bake about 5 minutes longer.

      Reply

  • Annah
    August 1, 2020

    why did you make this just after my birthday???!!! LOL! i could’ve used it. your chocolate cake was amazing though.

    Reply

    • Natashas Kitchen
      August 1, 2020

      Now you can plan ahead for the next one haha. All kidding aside there’s always something to celebrate and I hope you try it soon Annah!

      Reply

  • Kimmy
    August 1, 2020

    Hi, the cake looks so lovely. Would like to try it out. However, I only have one 9-inch cake pan. Can I still bake this cake?

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Kimmy! I hope you love this recipe! Since you only have one cake pan you can halve the recipe or mix half of the recipe and bake one at a time. I hope that helps.

      Reply

      • Oksana
        August 1, 2020

        Hi Natasha! I have two 10 inch cake pans. Should I use both or just one? And how long should I bake it for? Thanks for another cool recipe!

        Reply

        • Natasha
          August 2, 2020

          Hi Oksana, I would use both pans since this batter would overwhelm a single cake pan. You will have to bake for a little less time. I suggest doing the toothpick test 5 minutes earlier since the cake layers won’t be as tall in 10″ pans.

          Reply

  • Valentina
    July 31, 2020

    This is the BEST vanilla cake recipe! The cake is so soft and moist and the homemade frosting completes the whole cake!

    Reply

    • Natashas Kitchen
      July 31, 2020

      So delicate and moist! Thank you for stopping by Valentina!

      Reply

  • Erin
    July 31, 2020

    This simple recipe is wonderful for making a cake, but I’ve also used it for cupcakes. Very moist!

    Reply

    • Natashas Kitchen
      July 31, 2020

      Yes! I’m so glad you enjoyed this recipe!

      Reply

  • Andrea
    July 31, 2020

    Hi Natasha! Thanks for sharing this recipe, it looks delicious. I wanna try it out for my birthday but I’d like 2 chocolate layers and 1 vanilla layer. So the question is, can this recipe be halved?
    Also I wanna layer it with dulce de leche instead of buttercream, can the buttercream recipe also be halved?
    Thanks!!!

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Andrea, halving this recipe should work great! If you experiment with the other changes I’d love to know how you like that.

      Reply

      • Cheryl
        August 3, 2020

        Hi Natasha,

        Can i use milk instead buttermilk/kefir?

        Reply

        • Natasha's Kitchen
          August 3, 2020

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

          Reply

  • Kara
    July 31, 2020

    It’s nice to have a great vanilla cake recipe that doesn’t start with with a cake mix. Can’t wait to try it with chocolate frosting!

    Reply

    • Natasha
      July 31, 2020

      It’s always fun to combine chocolate and vanilla. I hope this becomes a new favorite cake for you!

      Reply

      • Asma
        August 12, 2020

        HI Natasha, thanks for your easy recipie.Can I use the milk instead buttermilk ?

        Reply

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