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This is the perfect Vanilla Cake Recipe! Thick layers of vanilla cake and my favorite vanilla frosting. It’s an easy recipe to make using oil instead of butter which makes it super moist and spongy.
If you love vanilla cake, try pairing it with strawberry-filled cake or turning it into a cookie and cream cake.
TABLE OF CONTENTS
- Easy Vanilla Layer Cake with Vanilla Buttercream
- Cake Ingredients
- Let’s Make a Vanilla Layer Cake
- How to Prepare the Cake Pans
- My Secrets for the Best Vanilla Buttercream
- How to Decorate This Cake
- How to Color the Frosting
- How to Adjust This Recipe for Other Sizes
- How to Store a Frosted Cake
- Tips for Freezing Cakes
- Get the Recipe
Easy Vanilla Layer Cake with Vanilla Buttercream
Everyone needs their go-to, easy vanilla cake, especially if you’re making a layer cake. This cake is dense but spongy and very stable for stacking the layers. It can be paired with just about any flavor of frosting, but my favorite is my vanilla buttercream.
This is one of the easiest cakes to make because it’s an oil-based cake recipe, so there’s no waiting around for the butter to soften or worrying about properly creaming the butter and sugar together. The oil also creates a more tender and fluffy crumb as well. The texture is denser more so than it is light and airy, but it’s super moist and fluffy. It’s also very sturdy which makes it a great option for a layer cake.
This cake is perfect for just about any vacation. It can be dressed up for Valentine’s day or dye the cake layer for a 4th of July cake, Tint the frosting red or green for Christmas or coordinate it with the colors for a baby shower or birthday party.
Cake Ingredients
- Granulated sugar
- Vegetable oil: Oil contributes to the moistness and texture of this cake
- Large eggs
- Pure vanilla extract: Be sure you get a high-quality REAL vanilla extract for this recipe because the vanilla is your main ingredient for flavor.
- Sour cream: Sour cream helps keeps this cake very moist.
- All-purpose flour: This is not interchangeable with cake flour. So be sure to use all-purpose for this recipe.
- Baking powder & Salt
- Milk: Use any type you have
INGREDIENT SUBSTITUTIONS
- Sour cream: This is essential for keeping the cake moist. If you don’t have sour cream. I recommend substituting with non-fat Greek yogurt.
- Gluten-free flour: I have tested this recipe with a 1 for 1 measure for measure gluten-free flour and it worked out great
Let’s Make a Vanilla Layer Cake
Prepare: Preheat the oven to 350°F. Prepare pans for baking (more tips below!)
Combine the sugar with wet ingredients: Beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Then mix in the sour cream and beat until all ingredients are combined.
Combine and add the dry ingredients: Combine the dry ingredients together and then add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate.
Add remaining ingredients: Then add the remaining dry ingredients and milk. Beat on low speed until all of the ingredients are well combined.
Fill the pans and bake: Divide the batter between the three pans, it’s about 1 2/3 cups per pan. Bake at 350°F for 20-23 minutes. Cool completely before frosting.
How to Prepare the Cake Pans
Grease and flour your pans: Generously greasing and flouring the pans will help to prevent the cake from sticking. I prefer using Crisco vegetable spread as opposed to a cooking spray.
Line the pans: Lining the pans with parchment paper or a silicone baking mats (affiliate link) will ensure that the cakes don’t stick to the bottom of the pans, and it makes it much easier to remove them after baking.
Bake Even stripes: I love using bake even stripes (affiliate link) because it helps the layers to bake flatter. Without them, the edges of the cake bake quicker, and therefore doming in the middle. You’ll notice the outside edges of the cake are also a little darker without them. The bake even stripes should be very wet when applied to the outside edge of the pan.
For more tips on making layer cakes, be sure to check out my full tutorial on baking Layer Cakes.
My Secrets for the Best Vanilla Buttercream
This recipe uses my tried and true vanilla buttercream. I am sharing a couple of my secrets below, but if you’d like to see the full tutorial on making this frosting, see my original buttercream post.
- It starts with cold butter: Yep, I said COLD butter- as in straight from the refrigerator. This allows you to control the consistency of the frosting and prevents the butter from getting too soft when decorating or coloring the frosting.
- Properly beat the butter: Since the butter is cold, you’ll need to spend several minutes beating the butter before adding any powdered sugar. Then, as you add the powdered sugar, spend a few extra minutes beating it at each stage. This is key to making the best whipped, silky texture.
- Use heavy whipping cream: Heavy cream makes this frosting extra creamy but helps to whip additional air into the frosting.
For this cake, you’ll need quite a bit of frosting. Besides the filling in between the layers, you’ll need extra frosting for decorating. You won’t have to worry about running out of frosting!
How to Decorate This Cake
I love this cake because I pushed myself out of my comfort zone. I am not a cake decorator in the traditional sense. Of course, I’ve had a lot of practice over the years, but when it comes to cakes, I so often tend to stick with my go-to large open star piping tip.
This is a super approachable way to decorate a cake. I never thought I was very good at piping roses, but you guys, it’s SO SO easy! Here are some of the tools I used.
- 1M piping tip (affiliate link): If you’re not fully comfortable, try piping a few of them on some clean parchment paper, and then you can reuse the frosting. Start by piping your roses, and then fill in the open spaces with the stars and rosettes.
- Open star tips: Size 18 (affiliate link), Size 21 (affiliate link), can be used to create a variety of shapes and rosettes
If you use your piping bags with couplers (affiliate link), you can easily switch out the tips with the different frosting colors. These can be purchased at stores like JoAnn Fabrics, Michael’s, a cake supply store, or online.
Here are some more helpful tutorials when working with buttercream: How to Use a Piping bag and How to decorate with piping tips.
How to Color the Frosting
You can use either the Wilton Color Right Food Gels (affiliate link) or AmeriColor Gels (affiliate link).
The best way to dye your frosting if you’re looking for different shades is to start with half a drop in one bowl and then get progressively darker. Just remember that you only need a TINY bit of this gel to color these small amounts of frosting. It’s helpful to use a toothpick to add small amounts to your bowls at a time.
Here’s what you need:
- 1 cup of frosting for the roses (AmeriColor teal)
- ½ cup for the darker blue color
- ¼ cup of the white, undyed frosting
For more helpful tips on coloring buttercream, see my posts for How to Color Buttercream.
How to Adjust This Recipe for Other Sizes
This recipe has been used for several other size pans without adapting the cake recipe- you just may need to scale the frosting recipe accordingly.
- For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
- For two 8-inch pans: divide the batter evenly, about 2 1/2 cups per each pan. Bake for 28-32 minutes.
- For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 24-30 minutes. You can halve the recipe for a mini 2 layer cake.
- For 10 inch pans: I’ve never tested this with 10 inch pans myself, but I would recommend making 2 layers so you still have nice, thick cake. Trying baking for 15-20 minutes and assessing if additional time needed.
How to Store a Frosted Cake
The best option is to use a cake carrier which can allow it to be stored in an airtight container. This locks in the moisture. You can also slice it and store it in a Tupper ware container.
You do not have the refrigerate this cake unless you live in a hot or humid environment. If you need to refrigerate the cake, try to do so in an airtight container. If it’s already sliced, then I recommend placing plastic wrap up against the sliced edge to help prevent it from drying out. It’s best to serve at room temperature, so remove the cake in plenty of time prior to serving.
Tips for Freezing Cakes
I normally don’t freeze a decorated cake. I’d recommend freezing the layers and frosting in advance, and then thawing and decorating when ready. Place a piece of parchment paper on the top and bottom of the cake layer, double wrap the cooled layers in plastic wrap.
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Moist Vanilla Layer Cake
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10-12 slices
Print Recipe
Pin RecipeDescription
This is the perfect Vanilla Cake Recipe! Thick layers of vanilla cake and my favorite vanilla frosting. It’s an easy recipe to make using oil instead of butter which makes it super moist and spongy.
Ingredients
For the cake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (14.8 ml) pure vanilla extract
- ½ cup (118 ml) sour cream at room temperature
- 2 ½ cups (350 g) all-purpose flour, sifted
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (any type) at room temperature.
For the frosting:
- 2 cups (453g) unsalted butter, cold
- 7–8 cups (910-1041g) powdered sugar
- 1 tablespoon (15ml) vanilla extract
- 2–3 tablespoons (30-44ml) heavy whipping cream (or milk)
- Pinch of salt
Instructions
For the Cake:
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper, and grease the sides. Prepare with bake-even strips if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients, and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking (around 10 minutes). Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
For the Frosting:
- Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
- Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for 1-2 minutes before adding more powdered sugar.
- Once all the powdered sugar has been added, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
To Assemble the Cake:
- Use a cake leveler I cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
- Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Repeat with the second layer of cake and then place your third layer on top.
- Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb-coating frosting back into your icing if it has cake debris in it.
- Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use you icing smoother to remove any excess frosting.
To Decorate this Cake:
- Use your hands to press the sprinkles into the sides of the cake. It’s best to do this over a sheet pan lined with parchment paper, allowing you to easily capture and reuse the sprinkles that fall off the cake.
- Take your leftover frosting and separate into 3 bowls: 1 cup, ½ cup and ¼ cup of white frosting (undyed). Dye 2 bowls with you desired color, and leave 1/4 cup of frosting uncolored.
- In a small piping bag, use a 1M piping tip to pipe the large roses on top of your cake.
- Place the other frosting in two small piping bags, fitted with a coupler and size 18 or size 21 tips, fill with your other color and the white frosting. Fill in the negative space with a mix of stars and small rosettes.
Notes
Adjusting the cake sizes:
-
- For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans, and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake.
- For two 8-inch pans: divide the batter evenly, about 2 1/2 cups per pan. Bake for 28-32 minutes.
- For 6-inch pans: a full recipe will make four 6-inch layers, filling each one with about 1 1/3 cup of batter and baking for approximately 24-30 minutes. Here is the mini 2-layer version.
- For 10-inch pans: I’ve never tested this with 10-inch pans, but I would recommend a 2 layer cake so you still have nice thick layers. Trying baking for 18-20 minutes and assessing additional time needed from there.
Ingredients Substitutions
- Sour cream substitute: Substitute with non-fat Greek Yogurt if you do not have sour cream.
- Milk: Any type of milk can be used (full, reduced or low-fat)
- Oil substitutes: I have tested substituting 1/2 cup melted butter in place of the oil. The cake still bakes just fine but I prefer the texture of the cake make with oil.
Preparing and Storing:
- The best option is to use a cake carrier which can allow it to be stored in an airtight container. You do not have the refrigerate this cake unless you live in a hot a humid environment. This is best served at room temperature. Cake layers can be prepared up to 2 days before serving. Cool completely and wrap tightly with plastic wrap or store in an airtight container.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: Vanilla Cake from Scratch, Easy Cake Recipe, Birthday cake Recipe, vanilla cake with oil
More Classic Cake Recipes
- The best yellow cake
- My favorite Chocolate Cake Recipe
- Lemon Raspberry Cake with Mascarpone frosting
- The Perfect Vanilla Bundt Cake
Made this cake and it was moist and delicious! I added a peach filling, which was a great flavor combo for the summer! I was wondering how to adjust the the oven temperature and timing for cupcakes. Also, if I add sprinkles to the batter do I need to adjust the amount of any other ingredients?
★★★★★
Love that Niki, thank you so much for sharing! Over temp is the same and baking time is right about 15 minutes. Here is the vanilla cupcake recipe. No need to adjust the recipe if you’re adding sprinkles.
Cake was very good. I used the recipe for Strawberry filled cake and the company enjoyed it immensely.
I used Danish Dessert along with fresh strawberries. Definitely a keeper and will use again.
★★★★★
Wonderful Max! Thank you so much!!
Great texture for cake and frosting! The first few times I made it were good, but not quite strong enough vanilla flavor for me. The fourth time I made it, I also scraped a vanilla bean for the cake and frosting (in addition to the vanilla extract). With that addition, hands down best vanilla cake I ever had!
★★★★
Wonderful Jessica, thank you so much for sharing your feedback!
This easy vanilla cake turned out great . You are so good. Thank you for the recipe.
Wonderful Gary, very happy to hear that!
This cake was great! If I wanted to take half the batter and add chocolate, any idea how much to add?
Hi Jamie, this one doesn’t work as well to split the batter. I instead recommend a base with my yellow cake mix. Here’s the link to a marble cake: https://beyondfrosting.com/marble-cake/
This is the best recipe for the rainbow cake. You dye each cake layer before baking. The taste of this cake is wonderful and very moist. I made my 6-inch, 6-layer, rainbow cake last night using this recipe (1.5 x’s everything) with the (best) delicious vanilla frosting. Sprinkles places on the sides. This is the second rainbow cake I’ve made and I keep getting requests to make more! I love your recipes. All the recipes I have tried from your site have been crowd pleasers!
★★★★★
Thank you Dee!! Love to hear this. I’ve made a rainbow sheet cake, but found it worked better with a different base recipe when you want to mix the colors in the same pan.
Thank you
★★★★★
It is a very moist and delicious cake. I added a layer of cinamon and brown sugar at the middle, and reduced the sugar by half and used ErythritolMonkfruit. Next time I will add some lemon zest instead of vanila. I did not make the frosting, but it is still enjoyable to have a with a cup of coffee or tea.
It is a nice cake and is a keeper. Thanks for sharing the recipe.
My question is since it has vegetable oil, can I place it in the fridge for a couple of days without changing its texture?
I would love to make this a couple of days before a birthday with frosting, so wanted to make sure cake’s texture and softness will not change after refrigeration.
★★★★★
Hi Roya, thanks for your detailed notes. I am glad the alternations you made were satisfactory. Refrigerating cakes always alters the texture in my opinion but you can store it tightly covered in an airtight container in the fridge to maintain the freshness.
Wow this cake recipe was the best. Made it for a family birthday party and they couldn’t stop raving about the cake and vanilla buttercream cream frosting. Your tips were really helpful and it definitely made the process easier.
★★★★★
Wonderful Nanak! Thank you so much for sharing, I really appreciate that feedback!
I’ve been using this recipe for the past year now & the compliments I have had from my customers have been unreal,I will never use any other Vanilla cake recipe ,I can’t recommend this recipe enough.Just beautiful.
★★★★★
That’s so wonderful Debra, thank you so much!
We’re actually having a snowboard birthday party (!) and I’d love to make this. Have you ever made it with less sugar? If not, do you have any thoughts about how it might turn out if I cut the sugar in half? We have some sensitive guests that I’d like to accommodate. Thanks!
Oh yeah!! That’s so fun!! Others have reported making it with 1 1/2 instead of 2 cups of sugar, and it’s a bit of a different texture but still bakes well. I would not suggest cutting the sugar in half without making further alternations to reduce the flour (I don’t have any suggestions for that), as it will drastically change the balance in the cake.
Beat cane I have ever made! So many compliments!
★★★★★
That’s wonderful Harrison! I love to hear that!
I really love this recipe but it doesn’t rise much :/ I used 3 8 inch rounds that are 2 inches high and this cake barely got to be one inch. How can I make them rise to the 2 inches?
Hi Diana, you would need a lot more batter to double the size of the cake layers from 1-inch to 2 inches and I would be worried they would be really dry due to the extended baking time. For instance, even two 8-inch layers won’t be a full 2-inch thick. Here is an example of this cake in two layers. https://beyondfrosting.com/how-to-make-a-layer-cake/. For reference my layers in this recipe are also about 1-inch thick, and for a three-layer cake, that’s perfect for me.
Can I double this recipe to make a 10 inch cake with normal sized layers?
Hi Diana, I would think so, I have not baked a 10-inch round myself
This is the best vanilla cake i ever made … but whenever i bake my layers after sometimes the top becomes sticky and oily … and i have to scratch it all from the top before frosting … whats the reason behind??? Kindly guide…Thanks
★★★★★
Hi Fariha, the top of this cake will be more wet and a little spongy. I normally torte my cake layers, so it’s not as sticky under that top layer.
I love this recipe so much; it’s so good!
I was just wondering if there was an icing recipe that you could use without using so much icing sugar??
Hi Katie, you could try an alternative frosting like mascarpone whipped cream or Swiss Meringue buttercream
I love this recipe. I make it all the time. I was wondering if it would be possible to substitute the milk with coconut milk, to make this a coconut cake? And perhaps use coconut extract instead of vanilla…
Hi Heather, here is my coconut cake version of this cake. Just follow the cake recipe!
I love this recipe! But I have a problem with flour lumps in the batter. I follow the instructions exactly. Any tips on what I may be doing wrong?
★★★★★
Hi Lindija, sometimes this happens to me to. I would sift the dry ingredients and more slowly incorporate them with the liquid, so maybe add like 1/4 at a time instead of half and half.
This is the most delicious vanilla cake I have ever made. The texture is dense and moist. Perfection! I have made it three times now. Once with blueberry and lemon filling with lemon mascarpone frosting. Once with chocolate buttercream filling and frosting. Once with vanilla buttercream filling and frosting. Each time the cakes were always moist, held up well in the refrigerator and outside, and were devoured quickly by friends and family.
I am now tasked with making this cake for my sons birthday in about 4 days. He would like a neopolitan cake (strawberry, chocolate, and vanilla). I would like to keep all 3 layers the same texture as the vanilla, but obviously changing the main flavor. I’m going to use your chocolate cake recipe that you based off this recipe. I’m thinking for the strawberry layer adding in freeze dried strawberry powder and strawberry extract. Would I just reduce the flour amount by how much freeze dried strawberry I add?
★★★★★
Hi Dee- I am so happy that you love this recipe!! Thank you so much! I do have a strawberry cake but it’s a little different from this recipe. I am not sure exactly about adding in the freeze-dried strawberries and removing some of the flour because I haven’t tested it. My strawberry cake uses pureed strawberries.
Hello, can I substitute the granulated sugar for caster sugar?
I have not specifically used castor sugar but if it’s similar to granulated sugar, then I don’t see why not
Not sure what went wrong. Cake is gummy and oily. Texture off. Follow receipe exactly. Weighing ingredients. Please advise. Thank you
★★
Hi Regina, I will follow up with you via email to try and troubleshoot
Please oh please can you share a recipe for a 6” 3 layer cake? This recipe is perfection and so are your vanilla cupcakes! I have tried to halve this recipe for the 6” and it’s just not quite tall enough. Would you consider a post that’s adjusted for a 6” cake? Thank you so much!!
Hi Tiffany, a half batch is perfect for a 2 layer 6 inch cake- see this mini vanilla cake. Have you tried baking this as is with 3 6-inch layers? They would be nice and thick
Yes I have made it as is for the 3 layer and it’s just too tall. 😞 it’s absolutely perfect for the 3 layer 8” as written! I use this recipe all the time. Just made a wedding cake with it! Im just trying to get a consistent vanilla 3 layer 6”. Thank you!
Hi just reading again recepie- last time I made some mistakes. Itcame out amazing, moist and tasty. My go to every bday.
What did you mean by saying rotate your pans 10 min …. do you put 2 pans one on middle rack other under? Then swap them?
Thank you
★★★★★
Hi Margit- I bake all 3 layers on the middle rack of the oven. My oven has hot spots, so I rotate the pans around halfway through the provided baking time so they bake evenly. I recommend baking the 3 layers on the same rack, in the middle of the oven.
How do I keep my cake from crumbling when I frost it I’ve tried to bake this and as soon as I frost my edges start to crumble 😢😢 please and tips would help
Hi Ciara, are you using a knife to spread the frosting? It’s best if you can pipe it on and then smooth with a knife. You could try chilling your layers, or it might be that your frosting is too stiff and needs to be whipped for longer
Do you use room temperature eggs and milk/sour cream? What would be your recommendation?
I do not but you can if you want to!
Ultimate vanilla cake recipe! seriously- I’ve tried a few different ones and this is by far my favorite and a fan favorite. I get compliments every time I make it and it’s my go-to recipe. First, it is SO moist. Like. It is such an amazing texture. Second, the flavor is insane. I could just eat the cake, no frosting (ok. I definitely do this). And third, I’ve used a variety of frostings and it goes well with anything I try. Everyone loves this and I cannot recommend it more!
★★★★★
Christina, thank you SO much!! I love this cake recipe and I know everyone has a different opinion about what a vanilla cake should be. I am thrilled you loved it.
I love this recipe!!! Best cake ever. It is easy to make, very moist and the texture is perfect.
Is it dense enough to add sprinkles ( rainbow jimmies) to make it like Funfetti?
★★★★★
Hi Erin, because the batter is thin, the sprinkles don’t really have anything to grab onto. You can for sure add them, but I have a slightly different recipe for funfetti cake: https://beyondfrosting.com/homemade-funfetti-cake/
Would I do x1.5 if I wanted to do three 9 inch layers?
Some people have just made the recipe as is with 3 9=inch layers, they are just thinner. If you want to have thicker layers, you can 1.5x it
Delicious and moist. Best vanilla cake I have made and I am glad I found my new go to vanilla cake recipe. Thanks for such an incredible recipe!!!!
★★★★★
Yes Allison! That is amazing! I am so happy you found my recipe! Thanks for sharing!
I love this cake and have made it several times–but does your baking time include the use of baking strips? The last time I made this cake I used an old printed version of the recipe. I used baking strips and when I took the cake out, it tested done with a toothpick, but WAS NOT done in the end (think super chewy & shallow layers/husband’s birthday cake ruined–sad face–certainly not your fault though). I had forgotten that I typically added 7-10 minutes to your baking time when I used cake strips in the past (I cooked with two 8 inch pans). Please help, because I plan to make this cake for Christmas. Thank You!!
★★★★★
Hi Lynn, I do bake all my cakes with bake even stripes and the times in the post are from my oven. The baking times will vary for sure, especially if the oven was not fully preheated, or maybe the internal oven temperature is off, type of pans, how wet the bake even stripes are etc can all result in variances. Regarding extra baking time, maybe a couple of extra minutes. A 2 layer 8-inch cake should be much thicker, it’s strange that it tested done but was shallow.
Hi can i use this recipe for a three tiered cake?
Thanks
I haven’t tried it but this is a very stable cake, and I think you should be able to do so if they are stacked properly.
Hi. I would like to try this recipe in a round 10 inch pan (26cm), with 2 layers. I saw your recommendations. What I want to make clear is, do I make two separate batches with the full recipe? Or do I separate the one batch into two pans?
If you want to do two 10-inch pans, you can just make one batter (batch) and divide it evenly between the two pans
I’m not a regular baker at all but I followed the recipe and it did have good flavor but I messed up somehow. I let it cool completely then wrapped my two layers in plastic wrap a d stuck in fridge, the next day I iced the cake and I did not have an air tight container for it so I just put it in my fridge and then the day after that I served it. It was stale. I did make it 2 days before but I hoped refrigerating it would help keep it moist. What could I have done differently?
★★★★
Hi Gina, thanks for your question. The refrigerator will actually dry out the cake unless it’s stored properly. So if you make the layers only one day ahead of time, you can double wrap in plastic wrap and just leave them at room temp, you don’t really need to refrigerate them. Once the cake is frosted, it really only needs to be refrigerated if you live in a hot or humid climate. If you do store it in the fridge, it needs to be stored in an airtight container so that it doesn’t dry out. I hope that makes sense.
Please if I want to cut the recipe in half how do I go about it with the eggs? Since there are 3 called for, do 1 and a half? How do you go about it if the eggs are large or small? If they’re small do I just use two? Help please I wouldn’t want to put less or more in the recipe
For a half recipe I use 2 large eggs and 2/3 cup milk
How much batter would I need for a 13 x 18 half sheet cake?
I have never baked a cake that size but I’ve baked an 11×17 using one batch of the batter as written. Obviously, it’s quite thin.
I have a question. Can you tell me how high your cake gets? I just halved this recipe to make one 8 inch cake – with the plan of torting it for two layers. My cake looks nice, but it is quite thin – only about 1.25 inches high. Did I do something wrong? I’m just wondering if my cake should be taller.
Hi Michelle, it doesn’t sound like you did anything wrong. I don’t recall exactly how tall a single layer 8-inch cake is, but once you cut the dome off the top, to split in half would be rather thin. Doable but thin. Here is what a two layer 8-inch cake looks like.
Thank you for the recipe, may I know at which point do I remove cake from.baking pan . Can I use colour/ marble this cake for a colourful kids cake or is it too thin
I usually give it 15-20 minutes in the pan before removing it. If you want to do a cake with colored marble, I recommend using my yellow cake instead. The vanilla one is too thin and the colors tend to run together. I used the yellow cake to make this rainbow cake and it came out perfectly.
I feel like this cake is over dense/moist to the point where it stuck to the roof of my mouth. The flavor was good, but texture wise, it was way too dense and moist.
Thanks for sharing your feedback Jacki. This cake is definitely a more dense cake than it is light and fluffy
Hi Julianne,
I firstly have to say huge thank you! Omg this sponge is on next level. I am no baker but tried my best and thanks to you was amazing.
Just little q. Can we have less sugar in sponge?
Thank you
Thank you Margit, I am so happy to hear that! Some people have reduced the sugar to 1 1/2 cups with success. I have no tried it and it will alter the results.
Hello, thanks for this recipe! I would like to know if any of the listed ingredients should be at room temperature before starting my cake ?
Hi Lydia, I do not usually make them with room temperature ingredients. That being said, the recipe also works great with room temperature ingredients
Can this cake recipe be used for a regular 9×13 pan? Thanks
Yes- this is the recipe for the 9×13 inch version: https://beyondfrosting.com/moist-vanilla-cake-recipe/
best cake ever😋😋😋,,,,love it and enjoyed lots….thank you for the beautiful and lovely recipe
★★★★★
Woohoo! Thank you Pema!
Hello! I love your recipes! I’m making this beautiful cake for my grand daughter’s 6th birthday, her mom is GF. Will cup to cup flour still make this amazing cake delicious? and, If I use cup to cup flour, are there any other recipe adjustments I need to make? Thank you! Pamela
Hi Pamela! YES! A cup to cup all-purpose gluten-free flour is the best option. I’ve done this several times! No other adjustment needed.
Hi,
I just want to confirm that in order to make a 8inch 4 layer cake I need to double the recipe?
I use silicon cake cake tins.
Thanks!
Hi Cat, I would probably do 1.5x times
Oh my goodness ! I made this cake Thursday evening only substituting mayo for sour cream because I didn’t have any. Folks it was a success. The cake was dense and moist. I was told it tasted like a famous bakery in Nassau, Bahamas
So amazing Rivianna! Thanks for sharing the tip about the Mayo!
Could you add frozen berries to the batter before baking?
I have not tried it with frozen berries myself. The batter is quite thin, so the berries may sink to the bottom.
Could I just add sprinkles to the batter for a homemade funfetti cake?
Yes but my actual funfetti cake I also make with buttermilk. This recipe can be made as a 3 layer 8 inch cake
I have made this cake several times and everyone I’ve made it for just absolutely loves it. I was wondering is there a way that I can make this cake into a marbled cake with chocolate?
★★★★★
Hi Kristina! I have a separate marble cake recipe coming in January, but it’s based off my yellow cake, not my vanilla cake
Would the result be good if I decreased the sugar somewhat? We don’t like it overly sweet. How much could I decrease the sugar by without compromising the texture, moisture of the cake?
Also, how about buttermilk instead of sour cream? Would that work well?
Hi Jody- I recommend baking the recipe as it. Any variation of the ingredients will not produce the same results, it will compromise the texture and moisture. Some people have reduced the sugar by 1/2 cup and been happy with it. I have not baked it this way myself. The best substitute for sour cream or plain or Greek yogurt.
Has anyone used buttermilk in place of milk with success? I have buttermilk I want to use up.
I’m not certain.
I doubled this cake recipe and was able to make 3 layers of 8 inch cakes (at your recommended 2.5 cups batter) AND 3 layers of 6 inch cakes. Very excited they rose beautifully and cooked between 25-35 minutes.
★★★★★
Thank you so much Tammy for sharing! I am so glad you loved it!
Hi, I love in South Africa and we don’t have all purpose flour, can I use cake flour instead?
Hi Tsakane, unfortunately they are not a 1:1 substitute and I have not tested this recipe with cake flour.
Hi I don’t have sour cream or yogurt can u substitute it ??im making a cake for my grandma… please reply
I guess I would just leave it out then, the cake will not be nearly as moist.
I was taught to use mayonnaise
This is the best vanilla layer cake I’ve ever made, and I’ve been a home-baker for many years. It is light, airy, but still so moist. I’ve experimented with many recipes but this is by far the best I’ve ever had. I filled is with homemade strawberry jam and topped it with whipped mascarpone and berries as a summer dessert, and it turned out gorgeous. Thanks so much for this incredible recipe! Can’t wait to try more.
I LOVE this Araliya! Thank you so much for your feedback, that sounds like a pretty amazing cake!
Hello, do you just use buttermilk?
Yes you can, the cake may be more dense
I’m so happy about this recipe
Thank you!
Can I sub veg oil for coconut? Does it make a difference?
I have not tried it but normally coconut oil is an acceptable substitute
The absolute best cake EVER!!!
★★★★★
Thank you so much Denise!
Hi i will be making this tomorrow for an engagement party. Do you think I can substitute the the sour cream for full fat Greek yogurt?
Yep that should be fine
Hi!
This is my go to base cupcake recipe. I love it so much. Lol. I wanted to know how you’d think adding pulverized freeze dried strawberries to the batter would work to make it a strawberry cake? If you’d think it work, how much of the freeze dried strawberries would you suggest?
★★★★★
Hi Jasmine- I haven’t tried it, so I can’t say for certain.
i made this for my child’s 5th birthday and there was a lot of tears and disappointment.
the icing was very runny, so much so that i had to throw the first batch away and start from scratch. but even then i couldn’t rectify it.
the cake was absolutely delicious but due to the butter cream i had to scratch the 2 tier cake idea and settle for cake pops instead.
to top it off the icing was too runny even for cake pops. to put it simply, the problem lies in the buttercream.
★★
Hi Ruth- I am sorry to hear this did not work for you. Sounds like you did not correctly make the buttercream. I can assure you this buttercream should not be runny AT ALL. It’s quite the opposite. I am not sure if you started with warm or room temperature butter (as this recipe starts with cold butter) or if you added too much liquid. This is the same recipe as my perfect vanilla buttercream, which has hundreds of positive reviews.
How much batter do I use for 2 10 in cakes?
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You should divide it as evenly as possible. There’s approximately 5 cups of batter
Hi Julianne! Can i use buttermilk?
Instead of regular milk? Yes.
Thank you. 😊 One last concern. Cake pans that I have here are circle (24cm) and square (26cm) in shape. Would it be fine if i divide the batter equally into halves? If not, what would be the ratio for the two pans? How long would it take until it’s done?
Still, i want to layer it as one. I’ll just cut the square cake circle then frost it with your buttercream recipe. Thank you Julianne.
Hi Sena- 24cm is 9-inch, so you should follow the instructions for baking in a 9-inch pan.
Hi Julianne! i have buttermilk powder. Can i use it instead of sour cream? I want to try your recipe for my daughter’s first month this coming Sunday.
Hi Sena, I am not familiar with buttermilk powder. the best substitute is Greek or regular plain yogurt
I have successfully made this recipe with no fail and this is my go to recipe for my fondant covered Vanilla Cakes as the cake needs to be a little sturdy under Fondant. I love this recipe.
I have a question though. recently with the same recipe my cakes are coming out with a denser center. I’m making sure that I dont overmix my flour into batter as that creates a denser crumb. Any suggestion on avoiding denser cake centers?
Thankyou!
★★★★★
Hi Sana, thank you so much for sharing. I am glad you love it! Have you made any changes to your ingredients? Are you weighing the dry ingredients? It’s hard to say what might be causing it especially if you’ve made it before and it has not happened. I also recommend rotating the pans in the oven halfway through baking to help maintain an even bake.
Hi, I love this recipe and the first time I made it was brilliant but all attempts since haven’t come out the same and I think this may be due to oven temperature. I was wandering what temperature you would bake this cake in a fan oven?
★★★★★
Hi Charlotte- sorry I’m not familiar with fan or convection oven baking but I believe the temperature needs adjusting
I made this cake last week and it was delicious! I used a strawberry filling with chantilly cream. It didn’t last a week 🙂. Thank you for sharing your recipes with us.
Ps. I’m not an expert baking cakes, but you make them so easy to follow. And yes I have your book 😊
★★★★★
That sounds amazing Wanda!
My husband and I are going to try to make this for his Mother for Mother’s Day this Sunday! 🙂 I love the decorating you did, just beautiful and we want to try to re-create it, but what colors did you use? We have all the wilton colors and the closest I can find are royal blue and teal?
Hi Jonna, I used Americolor teal. There should be a blue color available from wilton
Absolutely delicious! You’re instructions are so easy to follow! Thank you
★★★★★
Wonderful! Thank you Priscilla!
Hi, is it possible to bake this recipe as a loaf cake and how long and what temperature would it need? Thank you in advance.
This is my go to vanilla cake recipe and is out of this world good which is why I am asking.
★★★★★
For a 9×5″ load pan, I have not done it myself, so I sure it will bake fine, I’d probably go 2/3rd full and bake for around 30 minutes, check and add additional time as needed. Not sure the texture will be quite the same, but I am super interested to hear how this goes for you!
Hi this looks delicious and I can’t wait to try it. I was wondering about making it for a friend who insists on almost zero sugar in cakes( sigh, it’s cake!!!) How can I reduce the sugar and it still comes out right?
★★★★★
Hi Maureen- the recipe is best prepared at stated. Some people have reduced the granulated sugar in the cake to 1 1/2 cups instead of 2, but it changes the texture of the cake.
I have to make a 1/2 sheet cake and I love this recipe…. have you done this recipe to fit that size?
Hi Jody- I have not actually but I think it should work, you just need to figure out how much batter or baking time per pan.
Hi, do you think this cake will freeze well? And what will the texture be like after freezing?
Hi Azrah- are you freezing it before or after it’s frosted? In general, I don’t prefer to freeze cakes.
This is the best vanilla cake recipe I’ve ever tried! Super simple and everytime I make it everyone loves it. The cake stays super moist after days and is just the perfect amount of sweet!
★★★★★
Yeah! Thank you so much Emma! I am so glad to hear that!
How long do you bake in a9x13 inch pan? TY for a response.
Hi Marilyn, here are the details for the 9x13inch pan- see my Vanilla Cake recipe
Hi can you please give me ingredients measurements for a 2 layer 8inch cake please
Hi Ruby- it’s the same recipe, just adjust the baking time.
Thank you for the reply. Will give it a try
Thank you and also what can i use to substitute the sour cream please.
There’s a whole paragraph in the blog posts that discusses this!
Hi, I just made my first successful from scratch cake using this recipe! Thank you so much for sharing, I also made my first buttercream frosting from your blog. You’re site is awesome.
I was wondering if I could make this Keto friendly for my diabetic grandmother…
Say I replaced sugar and flour with Splenda(lessee amount than sugar) and almond flour? Do you think that may work?
★★★★★
Hi Jasmine, I LOVE to hear this!! This is amazing, congrats! Regarding the Keto friendly option, all I can say is that you would need to try it first. I don’t bake with either of those ingredients, so I am not as familiar with them. You could halve the cake recipe (using two eggs) and run a test batch. I know that Almond Flour is not a one to one replacement with all purpose flour
I made this cake for my husband’s birthday. I was soooo delicious! My first layer cake– it was very moist and tasty!!
★★★★★
Lynn that is awesome! I am SO PROUD of you!
Can you use cake flour, and how tall is the finished cake. (I’m making a rainbow iced cake with this.)
★★★★★
Cake flour and all purpose flour are not inter changeable. The height of the cake varies by how much you fill it and torte it.
I love this recipe but I would like to make a 10inch layer cake about 5inch in height and a 6inch round similar in height – what’s the best way to use the recipe for this? Double the measurement and how long to cook?
★★★★★
Hi Lou, sorry I can’t specify for those exact dimensions. You should definitely be stacking multiple layers
I used this recipe to make to make my daughter’s first birthday cake. It came out so perfect this will now be my go to recipe when I make a vanilla cake. It came out so good and the cake once decorated looked so professional, people could not believe that I made it
★★★★★
That is SO amazing Shannara. I LOVE to hear these stories!
Do you cook it in the pan?
Do you COOL it in the pan… stinking autocorrect ?
I usually only let it cool in the pan for a few minutes and then turn out onto a cooling rack
Thanks for the recipe. I checked out the layered cake recipe as well.
I want to use this recipe in a layered quarter sheet cake.
I was thinking of doubling the recipe and then baking it either in 3 separate 9×13 pans (I don’t have quarter sheet pans, just the regular pans) or in 2 pans (and make a two layer cake). What is your recommendation?
Thanks, anju
★★★★★
I think either would be fine, one recipe will make 1- 9×13 inch pan. So probably a double recipe.
Really good and moist but needs a little more vanilla.
★★★★
Thanks for your feedback Sydney
Any chance baking soda is missing from this recipe? I just made it and it didn’t rise at all. Went over the recipe again and I know I didn’t miss any ingredients and pretty sure I didn’t mis-measure either.
Hi Jessica, nope, no baking soda needed. This cake isn’t expected to rise a lot, especially if you use bake even stripes. You want the top of the cake layers to be flat to assemble your cake. Usually I don’t have a lot of the dome to cut off the top. But if you cake was truly very very flat, it’s possible you overmixed or your baking powder is not good.
I’m trying to scale this up for a 3 layer 10″ cake — do you think the recipe at 1.5x would suffice?
I haven’t tried that myself, so I can’t say for certain, but I don’t see why it wouldn’t work
Hey,
Can I use self raising flour instead of all purpose and baking powder?
Thanks!
I can’t say either way because I have not tested the recipe that way
I’m not sure what I did but the cake was a little bitter?? Did anyone else have this problem? I don’t know if I’m tasting the baking powder or the sour cream?
Hi Jessica, that’s interesting. I would say it may have been an issue with your baking powder, or your flour not fully incorporating.
I’m about to make this recipe. Is it okay to use warm butter? I didn’t even put it into the fridge because I assumed I would need them warm!
Do you mean for the frosting? If you start with room temperature butter, the frosting may not be as stiff. If the butter is truly warm than you will need more powered sugar to make it stiffer, or perhaps you’ll need to throw the finished frosting in the refrigerator.
Would it mess up the recipe if I added vanilla pudding to the mix? Also can this be used for cupcakes?
★★★★★
So I have tried swapping out some pudding mix with flour and I wasn’t happy with the results. It still baked fine but I didn’t care for the texture.
Ok thanks but can it be used to make cupcakes?
Yes, the link to the Moist Vanilla Cupcakes is listed in the post and after the recipe.
How would you go about using only egg whites instead of whole eggs in this recipe? I’m trying to make a Fourth of July cake and wanted the cake to be more white then have the yellow hue. I’ve used this recipe multiple times and love how moist it is. I don’t want to lose its texture by this substitution.
★★★★★
Hi Auralia. I am so glad you liked this recipe. I have not tested an egg white only version unfortunately so I can’t provide you with a helpful answer.
Did you try this cake without the yolks to make a white cake? If so how did it turn out and would you mind sharing what you did? I love this recipe so much, it is my go-to cake but I need to make a white cake and I want it to turn out just as amazing as this cake. TIA.
This was THE best cake ever!! I followed the recipe to the T. I was wondering if you ever tried cake flour instead of all-purpose ?
★★★★★
AMAZING Shanelle!! I love that! I have not tried it with cake flour myself, you may need to adjust the leavening agents
I’m preparing to bake this for my daughter’s birthday this weekend. Do the eggs need to be room temperature?
I do not use eggs at room temperature
Made it last night. Get to try it tonight. ? It was easy to put together and the batter was delicious! Can’t wait to slice into it later!!
Awesome Marilee! I hope you liked it!
For almost 2 years I’ve tried to find the perfect vanilla cake recipe. I finally found it! This is my go-to recipe. All of the others have either been super dense, dry, or too moist (almost oily) & lacked flavor. But this one is spongy & a little moist, it also has that great vanilla flavor! It is perfect, in my opinion. Thank you so much for sharing this recipe!!
★★★★★
Amelia, this is AMAZING! I am so happy to hear that!! Thank you so much for the feedback!
Hi there, Can you tell me how much should i increase the recipe by for a 6 inch 4 layer cake? I doubled the recipe for 9 inch 4 layer cake and it turned out absolutely amazing. I usually make tall cakes, so please let me know
★★★★★
Hi Rebecca, Sorry for the delay! How thick of layers are you looking for? If you see my 8 inch cakes are about 1 inch or so thick and 1 recipe makes 3 layers. So for 4 layers in a 6 inch cake, one batch would make something similar. I’d try 1.5x the recipe to see if that would work, but I think you’re going to need to do some testing until you find what you like
would it be ok to double the recipe for a 4 layer, 8 inch cake or would that change the consistency since it will be thicker than 1 inch per layer? thank you!
Hi Maria, I think that should be okay, but the baking times need to be adjusted. If you have bake even stripes, I would recommend trying those
Hi!
I want to make this recipe using 2-10 inch pans for my daughter’s 1st birthday. Do you think that would work?
Hi Raisa, yes that should work just fine. You will need to adjust the baking time accordingly and you’ll probably have leftover frosting.
The cake was a good texture and nothing was really wrong with it. I thought it was a bit plain but maybe that’s just how vanilla cake is. I made two layers and have lots of frosting left over.
★★★★
Hi Nellie, thanks for sharing. Yes, if you’re only making a two layer cake, the frosting would need to be reduced. If you still have it, you can freeze it to use for a later time.
I saw this recepi and decided to give it a try 🙂 I’m glad I did, moist,nice texture & flavor. ( I did soaked my cake a little bit w cake syrup) I always do 🙂 This recepi makes 6 full cups of batter. I used (3) 6″ round pan (2 cup of batter per pan) cooked for about 35 minutes.
I wish I was able to share a picture of the cake I made using this recipe. It came out very nice!
★★★★★
Awesome Laisa!! I am so glad you liked it! Thank you for sharing the additional details about the 6″ pan!
Excellent cake !!!
★★★★★
Thank you Anna!
This cake tastes amazing but i hard to double the amount of time it was in the oven for. 40 minutes it took in an 8″ round, in curious if you had a light or dark pan?
Hi Katrina, how many layers were you baking in the 8 inch pans. I bake all 3 layers at once, but 40 minutes sounds like a really long time, because there’s only about 1 2/3 cups of batter, so it’s not that thick. I use a light pan greased and floured
Uhm Haha yeah so I used 2 8 inch rounds and not 3 so that is definitely my problem.
★★★★★
That would explain it then! Thanks for sharing,
Can I make this cake with 2- 9 inch pans instead of 3- 8 inch?
Hi Annie, I have not tried it myself. My only concerns is there is a lot of batter in this recipe, and that it might be too much for 2 9inch pans. Baking times will definitely need to be adjusted. However it’s on my list to test this out.
Hi Annie- I tested this over the weekend. For two 9-inch cakes, they baked from 28-32 minutes. Baking times will vary due to how full the pans are, type of pans and true oven temperature. Please note these did “crust” a little more on the outside edge due to extended baking times and they rose quite a bite in the middle, so you’ll lose more of the “dome” of the cake. Enjoy!
I rarely leave comments but I felt I had to for this cake! It was so delicious! It was light, moist and just had amazing texture and flavor! The only change I made was to add the zest of one orange and instead of 1 1/4 cups of milk I added 1 cup of milk and 1/4 of fresh squeezed orange juice…it lasted about one day in our house! Thanks for a great recipe!
Wow Jill!!! That sounds AMAZING!! I love the idea and thank you so much for leaving me a comment, I love reading them. There are lots of recipes on here that start with a similar mix you might enjoy!
Can you use cake flour for this recipe or would that change the taste of the cake?
The recipe has not been tested with cake flour, and the results would be different
I would like to try this recipe and I have a stock pile of regular sour cream. Would this alter the recipe in a negative way or would I be able to use it? Same question for the milk, I typically have whole milk, would I be able to use this?
both should be fine. You cake might be a little more dense but it should still work.
Hi, just found your site and am curious about your vanilla cakes. I have made countless vanilla/white cakes searching for the one I love most. I would like to try your recipe. My question is: I like tall cakes. My cakes average almost 5″ tall (I usually make 6″ layers, but sometimes 8″). Could you let me know about how tall your recipes/layer cakes end up? Thank you.
Hi Paula, I can’t say off the top of my head by maybe 6-7 inches depending on how much filling you put in. I make 8 inch layer cakes, so they are not super tall.
Hi, I would like to try and make this cake! Is there any thing that could possibly replace the sour cream? Thanks
Hi Yasmin, you can use nonfat greek yogurt
And is cake flour the same as Cake & Pastry flour?
Hi Patty, this recipe is made with All purpose flour. I have not tested with with cake flour. I am not sure what cake & pastry flour is.
Can this be baked in two 9″ pans?
Hi Cathy, I have not made in in 2 9 inch pans myself, if they are only 2 inches high, then you probably will have a lot of batter, with increased baking times and a dome in the middle.
This cake was a huge hit!! Thank you! I had to make a vanilla cake for my sister’s baby shower. I had experimented with a couple other vanilla recipes that claimed to be “moist, best…etc.” only to be disappointed. I ran out of time testing recipes and crossed my fingers this was a good recipe. And oh my! It is delicious. I also did the frosting recipe that is with it. It was the perfect amount of sweetness for this cake. I only used the 7 cups powdered sugar. I felt it was a bit too thick still, so I added a bit of milk after the heavy whipping cream. This thinned and smoothed it out for a perfect buttercream! Thank you for this recipe. It is my new go-to for vanilla cake! 🙂
★★★★★
Oh, and I used regular sour cream. 🙂 Thanks so much!!
★★★★★
Meg is this is AWESOME!!! I love to hear it! Thank you for the feedback and happy baking!
How or will it change the cake if I use regular sour cream in place of light? I think I am going to try this cake. I will leave a review after we eat it! Thanks!
Hi Meg, it should be fine with regular sour cream, just a little heavier. The full fat sour cream will likely make it a little more dense.
Best cake I’ve ever made, absolutely incredible. Gets amazing reviews even from people who aren’t huge on cakes.
★★★★★
Charlotte, that is AWESOME! Thank you so much, I love hearing this!
You won’t be disappointed!!! I’m new to making cakes and I’ve searched Pinterest and tried multiple Vanilla recipes and this one is the only keeper I’ve found!!! My customer was beyond happy and thanks to you I did my job. This cake is absolutely delicious.. I want to make one for myself. Haha. Thank you for ending my search, can’t wait to try more recipes of yours!!!
★★★★★
Thank you so much Annie! I am so glad you like this recipe!
Hi Julianne,
I know that this recipe calls for 3 layers. Layered cakes are my favorites to make, but I have someone who wants a regular sheet cake. Would this work for a 13×9, or will I have extra?
Hi Monica! Yes, the same recipe can be baked as a 9-13 inch cake for 28-30 minutes. Here is the post for that: moist vanilla cake recipe
Oh my gosh Amanda, this just warms my heart. Thank you SO much. I do work full time and my job does take me abroad sometimes but not as often anymore. I spend all my free time working on my blog and it means so much to me to see this comment. Have a wonderful day!
The things you do, Julianne, are just amazing. When you create things like this cake, I just shake my head and say, “Wow, that girl is really talented.” You could have used this cake at your wedding, and speaking of that, as I read through your wedding post, I could not believe the extent you went to in order to make it special, memorable, and something only your sense of style and your eye for creating beautiful things could achieve. You are gifted. I think I read in one of your previous posts that you worked abroad and I don’t know what specific career area you are in, but whatever it is, your coworkers/company are very lucky to have you. I have been impressed with all of your berry desserts last week (like that strawberry stained-glass-looking cake you made), but taken into consideration with all that you do–I am just astounded.