For some reason my cakes are brown on the top but still raw in the middle. Thanks!!! Thank you! Do you have a recommended recipe or could i just swap out certain ingredients? I didn’t do anything in particular, just layered the cake. Powdered sugar is used to make the frosting. This recipe should make about 24-28 cupcakes. Hi! And if so how much. I’m glad you loved it! I love u lindsay, I know this comment is very delayed, but i only came across your post last week. Step 2 Mix flour, sugar, baking powder, vanilla extract, and salt … The first time came out perfect. Great recipe, Everyone loved it. I’m desperate waiting for it I want it so bad!! Can you please tell me where did u go wrong ? Using an, Proceed to frost the top and sides of the cake using your offset spatula. I’m not sure on the baking time since I haven’t used 9 inch pans for this recipe. Tomorrow to be the test to see if it remains moist, or if it was so good only because it was fresh out of the oven. In the description I believe I mention that a different cake uses 6 egg whites (unless I missed something, which is always possible ). I definitely think cakes taste better when served at room temperature. Add the confectioners’ sugar, vanilla, salt, food coloring and heavy cream. So I’ve tried your recipe, 3 times now, and all 3 times, I’ve gotten a fluffy, moist delicious cake – not too sweet – a little shrinkage – but that’s the least of my problems. may I use Buttermilk in the place of whole milk? You can divide it in half, but you’d want to bake it in smaller pans for less time. Also i havnt opened the door at all. Raine. Swapping out the milk would probably be fine (though it’d change the texture of the cake a bit). Thanks so much! Made this cake for my birthday today! like, swap the same amount as the vegetable shortening (1/2 cup butter for 1/2 cup shortening)? Cheers! You're currently on page 1 Page 2 Next; Rainbow cake. Thank you for sharing with us. Very excited they rose beautifully and cooked between 25-35 minutes. Coming across this website was one of thole best thing that happened to my baking life. It’s not a typo. I made this recipe for my daughters cake and cupcakes and received so much amazing feedback. After the flour has been added, you want to mix it just until things come together. Hi Lindsay, Mls have been updated. Every time I make one of your cakes for the holidays, they’re a hit. This is my new favorite vanilla cake. I was wondering, for this recipe, I intend to make dye it four different colours for each layer. It is so perfect! Tough to say from a distance. Perfection! This recipe looks delicious, but I’m wondering if it would hold up to more layers with ganache layering and fondant covering? Choose from rainbow and ombre cakes, chocolate tortes and more. We use 1% milk can I use it for this recipe? Would this cake work with food colourings as a rainbow cake? I made this cake for fourth of July…cake was great, however, the frosting ruined it….is 12 cups of sugar accurate for the frosting? I will try this one. I can’t remember if I have tried it with this cake specifically, but I think it would be fine. I’m glad to hear you enjoyed the cake! Yes, you can frost the night before. It also depends how much frosting you like between layers. A few of my favorites are my Strawberry Mascarpone Cake and this Cookies and Cream Cake. Vanessa, It’s calculated automatically. and 2 – I am a big whole wheat flour fan and have not been able to find a good vanilla cake whole wheat recipe (though I do have a great chocolate cake one). This new one is based on feedback from the others. I don’t have one yet and I can’t say I’ve found one that I love. For the frosting, you could use the chocolate frosting in this recipe or the Fudgy Chocolate Buttercream Frosting. If so, will buttermilk change the taste or texture? What size ? Oh, and mint chip ice cream! I have literally looked on this page and clicked on links for ten minutes. You’ll notice the outside edges of the cake are also a little darker without them. This was just a test cake so I saved a layer to freeze (want to test the texture after) and the other half I dug into. Glad you enjoyed it! I’m so glad you enjoyed it! This would be my perfect chocolate cake. I’VE had 1 for yrs. Add 2 TBSP flour  If not do you have another recipe to use under fondant? got so many compliments. Hi Jody- I recommend baking the recipe as it. Vanilla is like the most illusive, most basic, most important flavors in all the cake land. This may seem like a silly question, but were the cakes sitting close to the top of the oven? It is my go to basic recipe. I really don’t use fondant, so it’s hard for me to say. It was delicious!! So not what I expected. I tried it in a 9×13 and baked for 28-30 mins. Add half the dry ingredients, and half the milk, beat on low speed just until the flour starts to incorporate. Then swap out the baking powder and use 1 tsp of baking soda. I use regular 2% milk. Thank you so much Tammy for sharing! I am wondering if I could use this vanilla cake but somehow turn it into chocolate. . Hey ya so I was looking for a lemon mango and passion fruit cake recipe, but failed miserably. The inside of this cake looks like a box mix, is flaky, and is the most moist! It’s an easy recipe to make using oil instead of butter which makes it super moist and spongy. It’s my Rainbow Swirl Cake. This vanilla cake can also easily be adapted for all types of flavors. Preheat an oven to 350 degrees F. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. If so, do I remain or reduce the amount ? I’d suggest looking at my funfetti cupcakes, which are this recipe but adjusted a bit for the sprinkles. I’m not sure that I’ve actually refrigerated it yet to be able to say for sure. It’ll give you stronger colors without adding a lot of liquid – which would affect the cake. , So that brings us to today’s cake. More About Me, Hi! Just wondering if I can use buttermilk in place of the milk? Hi Tsakane, unfortunately they are not a 1:1 substitute and I have not tested this recipe with cake flour. Is it possible to make just one cake in a 8 inch pan ? One question on the frosting – this seems like a lot of frosting – 12 cups of sugar! Mix together the butter and dry ingredients (reverse cream): In the bowl of a stand mixer, combine … Hi can you please give me the ingredient measurements for a 2 layer 8 inch cake please. Also, I am going to email you the vanilla cupcake recipe that I really love and have been using for awhile. I have both a 5 and a 6-quart mixer, and I use my 6-quart mixer when I’m making this frosting. Thank you! But my cake is very crumbled. With the mixer still running, add the eggs one at a time, letting each fully incorporate before adding … Hmm, not sure. This cake looks really delicious. i have foloowed this recipe to a T and i dont know where it has all gone wrong? So glad you’ve been happy with it! I’m sorry, I don’t really make any cakes that size so I’m not sure. I tend to find that I just prefer all purpose flour in most cases. Hi Lindsay, just wondering how far in advance you can make this cake ie bake Thursday for party on Saturday and is it suitable for freezing? I’ve tried cake flour,  buttermilk, oil only…they all flopped. 12 cups of sugar is WAY more then in any recipe I’ve seen. I’m so glad you enjoyed! 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. I am sure customers would love this. This recipe is amazing filled with “beijinho” which is the coconut version of brazilian brigadeiro. I made it without the frosting as a tea time cake. Hi Lindsay!! . Thanks. I just use handfuls and press them into the sides, starting at the bottom and working my way up. Yes, just replace the shortening with the same amount of additional butter. The softest, fluffiest Vanilla Cake Recipe you’ll ever taste. I used this as a base for my Strawberry Crunch cake, and this cake came out perfect. Another thing to consider is if you’re over mixing the cake batter, particularly after adding the flour mixture. Thanks for the cool idea! Did you include the shortening in the frosting? Any thoughts on what I might be doing wrong? One major problem after 2 to 3 days of baking the cake, it gets sour and strands appear when sliced there’s also an unpleasant smell . Or should I leave it at room tip with frosting already on the cake?? I used buttermilk instead of regular due to the sugar content of everything else I using on top of the cake but omg it was so fluffy and baked to the perfect height. I’m so glad you enjoyed it! Do you think this this cake is robust enough to hold up under the heavy fondant or is there a different recipe that you would recommend? I’ve been searching for one just like yours. I need a foolproof vanilla recipe. As for the sprinkles, I don’t have a special secret really. Do you use Granulated (white) sugar or caster sugar for this recipe? I’ve just made one using half the ingredients and a bit less sugar. Hi from GA! Hi Lindsay, do you use fan forced when baking this cake? This cake is dense but spongy and very stable for stacking the layers. Once the sides of the cake are covered, use you. So it’s basically a running joke with a few friends, my mom and the hubs that vanilla cake is like my obsession. How much could I decrease the sugar by without compromising the texture, moisture of the cake? Thank you! You do not have the refrigerate this cake unless you live in a hot a humid environment. I prefer using Crisco vegetable spread as opposed to cooking spray, but if you only have cookie spray, definitely use that. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes … I never have this issue with chocolate cakes, but I have been struggling so much with vanilla! I made this cake for my brothers birthday, using 9 inch pans. PS I love your blog ! Finally add the remaining dry ingredients and milk, mixing on low speed until all of the ingredients are well combined. That sometimes came out on tje dry side…. Is that what you were thinking? I adjusted the recipe a bit for these cupcakes and you could double it to make a cake. There was an issue today that affected thousands of sites – mine included. Super simple and great taste – I am really sold on using hi-ratio shortening combined with butter in ABC! 179 ratings 3.3 out of 5 star rating. Did you sift the flour at all? Thank you so much for your time. Into a mixer bowl put 1 1/4 cups of the sugar, sift in the flour, leavening and salt. I’m just not sure of the bake time. Definitely try this one. Thank you. So glad to hear you enjoyed it! Two questions: 1 – I only have salted butter. Adjustments may be different if you’re at a different altitude than I am, but hopefully it’ll give you a starting point, I was wondering how I would increase this recipe for a 12 x 18 pan? If I wanted to be conservative with the frosting (no purple swirls for instance, could I get away with a half or 3/4 recipe?). It’s really gone. I tried a different recipe last night and it came out fluffy and moist. Add the eggs one at a time, mixing until mostly combined after each. It shouldn’t make a huge difference. I don’t know yet, though! I’m not really familiar with high altitude changes. This is THE vanilla cake to make! Do you have air conditioning? Your vanilla frosting is to die for too! But I’m gonna add coco powder to the mix to make it chocolate this time, chocolate frosting to the outside and whipped cream for the layers ❤️. You mentioned to bake cake at 175 degree. I’m not really sure what you’re referring to. Hi I have a question ???? The best vanilla cake actually! It’s a big hit with my family. Only change I made was subbing reduced fat sour cream for the milk because I wanted something really moist. So I’m not sure. The cake now seems dense and a little dry. I’ve been dying for a moist and fluffy flavorful vanilla cake and this might be it. You never know, you might want to try those too, if you haven’t already. The texture is denser more so than it is light and airy, but it’s super moist and fluffy. But my goodness with all the choices, surely there’s something here for everyone. This site uses cookies to help provide the best user experience. Keep posting such interesting recipes and ideas. I’m not sure which cake pans you are referring to or the hard edges. Am using a 9″ pan can this recipe be sufficient for two 9″ inch pan. I would just divide the batter between two pans and increase the baking time a bit. Really looking forward to trying this tecipe. Reducing the sugar also reduces the moisture in the cake, so it will change the texture. Thanks for sharing your recipe. You will want to add the sprinkles right after you frost the cake, before the frosting sets. A++ flavor as well!!!! Thanks for posting the recipe. I thought about that, I will save up and do that next time, but I went ahead and ordered the ones you used here and some valentine ones! Just remember that you only need a TINY bit of this gel to color these small amounts of frosting. Saved your recipe for future. I typically make it in 8 inch pans, so I’m not entirely sure about the 10 inch pan. I hope that helps! Combine the flour, baking powder and salt in a medium sized bowl and set aside. I’ve tried it in two different cake pans and always the same results, any advice? After many attempts at so many different recipes, I was not expecting much with this one….but…. Hi Lindsay. This cake is perfect! Instead of the recipe I see a lot of letters, /// etc… Can you please help me? I just made this cake and it came out wonderfully. I’m wanting to marble it with your “The Best Chocolate Cake Recipe”. It could be that the cake was a tiny bit over baked to begin with. In a small piping bag, use a 1M piping tip to pipe the large roses on top of your cake. Best wishes from Andrea. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. I just tried this recipe, I loved it my new favorite Vanilla to go to cake super easy to make, Quarantine life has me baking new recipes. I’m thinking that’s the typo on this recipe that ruined this cake. Hmm, two days could have been a little long. I have some friends who are lactose-intolerant. Yes, its definitely the best vanilla cake. And i want to ask if the milk to use is Evaporated or Fresh milk? Thanks for such a well thought out cake for any occasion or for anyone like me who just simply loves to have a cake in the kitchen. Yes. Please answer! I don’t typically recommend freezing full cakes, but the layers should be fine. I feel like I found the PERFECT vanilla cupcake recipe in September, but when I make it as a cake, it is so dense and heavy. In the description I believe I mention that a different cake uses 6 egg whites (unless I missed something, which is always possible ???? What the…. I used a ready made frosting for the outside and vanilla butter cream for the layers ! . Whether layered or not, always let the cake cool completely before frosting and be sure the icing is at room temperature. Can I use the recipe for two 10inch pans? Holaaa! Mix together until a … I also used it for cupcakes and they were amazing. Thanks for sharing this beautiful recipe . You could certainly try them with all butter, or use one of the other cupcake recipes mentioned above that doesn’t use oil, like this one. How long will your moist vanilla layer cake stay moist and tasty? Hello Lindsay ! This cake does use 4 whole eggs, as written in the recipe itself. Just made this one today! I want something light, fluffy and super moist. These can be purchased at stores like JoAnn Fabrics, Michael’s, a cake supply store, or online. The instructions are pretty much the same, just with the swaps. I love your work. I couldn’t find any on your site, so 2 questions One could I do the above cake but instead of using the whole egg, just use egg whites, so it’s a “white” color? Can i substitute milk with buttermilk? Both use similar ingredients and produce a deliciously light vanilla cake. Please read my privacy policy. I was following it very carefully and I cannot believe I made this dumb mistake! Could it be the baking powder being to old and it wasn’t able to react? Thank you! I’ve baked this recipe three times. Thanks so much, and seriously LOVED this recipe! I forgot the vanilla,I guess you shouldn’t bake when your tired.But I just tasted the cupcakes and they are delicious.I made this cake on a sheet pan to do the Momofuko cake ,I liked your recipe better plus used your recipe for the buttercream,amazing the only thing I did from the Momofuko was their crumble.I can’t wait to try your other cakes … I’ve been trying multiple cake recipes the past month, and this has been the clear winner! I absolutely love this recipe, it’s my go to for a layer cake! It was soft but still structurally sound. Thank you. I wanted a moist, flavorful cake and got it! I tried your cake today and it smells so GOOD. But in this recipe it works fine if you’d like to try it. Hi, When I’ve done that in the past, the sprinkles sank. I’m not sure how many cups of better it makes. Bundt Cake: This vanilla cake … I definitely love adding sour cream too. Thank you. I will definitely add this delectable cake to my menu as I am running an online cake shop. If I add some chocolate chips or rainbow drops with this cake would it be fine? (Secret) but sour cream instead of oil makes it better for swallowing . It tasted great though. If it doesn’t for you, then you’d want to measure by weight – 310g. You can also slice it and store it in a tupper ware container. I love this cake because I pushed myself out of my comfort zone. Thaw to room temperature and rewhip prior to frosting the cake. Good job. I have been trying different eggless vanilla cakes for more than 10 years, and have still not found one that works. Your recipes make my life sweeter. For more helpful tips on coloring buttercream, see my posts for How to Color Buttercream. Everyone needs their go-to, easy vanilla cake, especially if you’re making a layer cake. There are any number of factors that could affect things. Thanks! Another substitution was using cake flour. I tried this recipe today and THE CAKE WAS AMAZING!!!! No, you’ll want to make at least 2 layers. Add a few more sprinkles to the top of the cake. It might not be quite as moist, but I think it will still be good. Thanks a lot. Another option could be over mixing the batter at the end. Hi Lindsay This cake is a little more dense and might be a better option. That’s awesome! I have not baked it this way myself. In the bowl of your stand mixer (a handheld mixer works fine too! What are the ratio of the batter for a  9 by 12 rectangular baking pan. Thank you for sharing your recipe. I have two questions: What type of sugar for the sponge? Does this cake freeze well? This cake really shouldn’t be so heavy that it creates a problem for the bottom layer. Sending u big hugsssssssss. In my experience, the sprinkles sink. I was so scared it was going to flop but the big flop never came (thank Goodness). Such a great recipe! Wonderful! Thank you . I love visiting your website just because I always find something and interest here. I make custom cakes and decided to try a new recipe. The cake is so soft n moist but when I layered the bottom layer became dense coz of the weight from above two and also the frosting got absorbed into the layers. Remove from the oven and allow to cool completely. I am about to try this for my daughter’s 6th birthday party. I haven’t really made 6 inch cakes, so I’m not familiar with the baking times. Makes it all so easy. Save my name, email, and website in this browser for the next time I comment. … I have to confess, we are not a cake eating family: pies and cheesecakes are more are thing but your cakes are the bomb! I made this last night along with the vanilla layer cake from your cookbook for a fun little vanilla cake taste off and both are so delicious! I’ve experienced what you described, not with this cake, but with other baked goods I’ve made. Was about to make the cake.Noticed that 1 1/2 cup sugar in the instructions said 310 gms, but it measures to only 225.gms.So how much sugar in weight is needed? Without them, the edges of the cake bake quicker, forcing the centers to bake last, and therefore doming in the middle. With the quantities in this recipe (1.5 batch) you can definitely fill and frost a 2-layer 7" cake, even a 2-layer 8inch cake, especially if you're not making any special decorating outside. So glad to hear that! Fantastic recipe thanks so much!! I’ve used it for a semi naked cake before and it was great. It’s really hard to say, but I do think the kitchen scale would be the first thing to try. You could do 4 layers. Thank you for your reply. Hi Lindsay! That should be fine. Thanks Chandra! If your cake didn’t rise well, it could be that the butter and sugar weren’t fully creamed together or that the batter was over mixed after adding the dry ingredients. Scrape down the bowl as needed. It still has great flavor! I like to store it at room temperature in an air-tight container, since that’s how I like it served and I think refrigerating can dry it out sometimes. I’ve baked it many times, in many different sized tins and as cupcakes. Thank you! Hi Lindsay! Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. I honestly don’t have any tricks here, I just put some in my hand – sort of in my fingers, rather than my palm so I have more control – and press them against the sides of the cake. It’ll take much too long to bake and you’ll end up overcooking the edges and undercooking the center. I would really suggest using the oil in these. Thanks for sharing the simple layered vanilla cake recipe . Lindsay!!!! Ice Cream, Ice Cream Cakes, Ice Cream Pies,, OMG, I finally found a moist yellow cake!!! Prepare three 8-inch round baking pans (affiliate link), line the bottom with parchment paper and grease the sides. I’m not sure what you mean by crumbled? If you did, does it hold it’s shape well? Would the result be good if I decreased the sugar somewhat? But please if I want to make in larger quantities and I double the recipe in quantity, should I double the timing for the mixture too? Also, try not to over mix the the cake batter at the end. I used buttermilk in both recipes and it’s uhmazingggg. Hi, this cake looks wonderful, wondering if it can be made into a 4-layer cake, with thinly sliced layers? My husband prefers the crumb on this recipe. Would halving the recipe be fine then? I used this recipe to make a few short cakes and decorated them with berries for the holidays. Prepare with bake even strips ( affiliate link). Plus the consistency of the icing made the smoothness and the piping just Devine….I can not thank you enough for sharing all of this, it’s so selfless.. Can I reduce the temperature to 300 or 325 degrees while baking this cake? This locks in the moisture. It’s hard to describe exactly how all these versions are different, but I’ll say that this one is a nice blend of things that people like and dislike about some of the others. The bake even stripes should be WET when apply them to the outside edge of the pan. Add in buttermilk, eggs, and vanilla extract and beat until … I would love to know. It wasn’t your wording but others reading. . The batter will look curdled, but that’s ok. Add the remaining dry ingredients and mix until well combined and smooth. I’m assuming it would be plain flour because it wouldn’t be self rising. Lindsay, I know exactly what you mean. Yes, a 9 inch should be fine. *. Good Day Lindsay Hello Lindsay, I need to make this recipe in a 10” baking pan, how much should I alter the recipe? Hi Lindsay! I do think cakes are best at room temperature, but I would think it’d be fine refrigerated and then brought back to room temp. Now it says “2 1/2 cup (325 grams) but 325 grams is 1 1/2 cups so now I’m trying to make this cake and I don’t know how much flour it actually needs. Can I substitute the milk with buttermilk? ?im making a cake for my grandma… please reply. I hope you enjoy the cake though! This post may contain affiliate links. Is this possible? I want to make it 6.5 inches. Hi! Can’t wait to try this but do you think it’s possible to make it in a 9″ cake pan using the same ingredients? Thanks! I did the recipe 2 timed, once I calculated by eye how much I have to add to make 4 large eggs, and the recipencame out perfect…the next time y thought the eggs were big enough and added the 4, but the recipe came out wrong, not fluffy. Even I was shocked! This is my go-to Vanilla ABC recipe! Best Layer Cake Filling Ideas and Recipes. Hey lindsay, Great cake. Thank you SO much for putting this gorgeous recipe out there in the world for us all to enjoy, So glad you enjoyed it! I have to say I prefer the version from your book because it’s more fluffy, but that’s solely personal preference. I guess I would just leave it out then, the cake will not be nearly as moist. I just put this delicious cake in the oven and realized I put 1 cup of milk and not the 1 1/4 like it calls in the recipe! And stack? I’m going to have to try it, maybe with a chocolate fudge frosting too! Would that work well? For layers, it's best to level the cakes before frosting so you're Take your leftover frosting and separate into 3 bowls: 1 cup, ½ cup and ¼ cup of white frosting (undyed). Caster or Granulated? Thanks for the recipe. It tasted absolutely amazing! Wrap them well and thaw them in the fridge. Delicious! for the frosting, when you say shortening is it vegetable shortening or butter flavored shortening? I feel like this question is hard for me to answer since I don’t really make stacked cakes. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. I love this recipe but can you please recommend a recipe for a white cake ? As for butter in the frosting, if you use unsalted, you’d want to add your own salt. thank you!!! Could anyone tell me what I’m doing wrong? I just love you girl! Halved it both times for testing . The recipe is relatively similar. I am going to try to make this cake for my daughters 6th birthday. Most of that is the frosting, honestly. Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth. About six-seven cups very good at all sugary or oily vanilla frosting sprinkles... And double it for a few crumbs butter to a whipped consistency and as and! 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Grandson ’ s still a little long oil without affecting the taste place a piece of parchment circles!