Basic Vanilla Cake

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This made from scratch Basic Vanilla Cake recipe is one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The buttery, moist texture makes it a great cake for all occasions.

A slice of vanilla cake with vanilla buttercream sitting upright on a pewter plate.



I’ve been on the hunt for a great vanilla cake recipe that I can use over and over again. I tried many and never found one that was wonderful enough to claim a spot on my blog until now. If you like this version, you may also want to try my moist white cake that uses only egg whites instead of whole eggs.

This is the same recipe I used in my “how to make the perfect cake” post. Make sure you follow all the tips I give you in that post to ensure great results every time.

This easy vanilla cake recipe uses the 1-2-3-4 method which is from the 19th century. It’s an easy method to remember the ratio of ingredients – 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.

I’ve adjusted these quantities slightly to achieve the texture I was looking for. I used half a cup less sugar and a fourth cup less flour. This gave me a lighter cake that isn’t overly sweet.

The recipe starts by creaming the butter and sugar together and then adding the eggs. Once that is mixed together well, the flour is added followed by the milk. The process is easy to remember which makes this simple vanilla cake easy to make.

Pair this vanilla cake with a basic vanilla buttercream frosting for a simply perfect dessert. I’m certain you are going to agree that this is the best vanilla cake recipe!

A vanilla cake with vanilla buttercream frosting on a white cake stand.


This easy vanilla cake recipe can be made ahead! Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.

Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.

The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.


  • Use this recipe as a base for your own favorite cake recipes from scratch.
  • Sandwich the layers with pineapple curd in between or slather the entire cake with cookie butter frosting.
  • Swap the vanilla extract for almond or any other fun flavor.
  • Fold fresh berries into the batter before baking for a delicious fruity cake.
  • The possibilities are endless!!

A slice of vanilla cake with vanilla buttercream sitting up right on a pewter plate with a pie server next to it.

The great thing about this vanilla cake is it can be made in two 9-inch pans, three 8-inch pans, or two 12-cup muffin pans. It’s versatile and pairs wonderfully with a wide range of fillings and frostings. The batter can even be enhanced with other extract flavors, like almond!

Now you should have a good understanding of how to make a vanilla cake from scratch. Whip up this cake the next time you have a craving and I promise you won’t be disappointed!


Can I bake this cake in 3 8-inch round pans instead of 2 9-inch pans?

Yes, you certainly can. The recipe yields enough batter to fill 2 9-inch pans, 3 8-inch pans, or 24 muffin cups. The bake time will vary slightly so start checking the cakes about 5 minutes sooner than the time listed in the recipe.

Can I double or triple the cake recipe?

That should work just fine as long as you are using weight measurements. Click on the “Metric” tab directly under the ingredients label in the recipe. This will show you the weight measurements.

How do I adjust the recipe for it to work at high elevation?

I have zero experience baking at high altitudes so I don’t feel comfortable giving advice for this. However, a reader who lives 5,000 feet above sea level made the following changes:

  • 3 cups sifted cake flour
  • 4 large eggs
  • 1-1/4 cups whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • All the other ingredients listed in the recipe stayed at the same amounts.
  • Baked in 2 8-inch round cake pans at 375°F for 25 minutes.

She said the cake was delicious and has already been requested to be made again.

My cake came out a bit on the dry side, any suggestions?

First, make sure you’ve followed all my tips for how to make the perfect cake. Second, keep a close eye on it during baking. Check it with a wooden toothpick.

  • If the toothpick comes out with wet batter on it, it needs more baking time.
  • If the toothpick comes out with a few dry crumbs, it is perfectly baked and needs to be removed from the oven.
  • If the toothpick comes out with no dry crumbs at all (a completely clean toothpick), it has baked too long and will result in a dry cake.

Start checking the cake about 5 minutes before the suggested bake time.

Three slices of vanilla cake with vanilla buttercream on pewter plates set over a pink napkin.

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This made from scratch Basic Vanilla Cake Recipe is light, tender, and full of vanilla flavor.
4.65 from 45 votes

Basic Vanilla Cake

This made from scratch Basic Vanilla Cake Recipe is one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The buttery, moist texture makes it a great cake for all occasions.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yields 12 servings
Calories 360 kcal
Author Jen Sobjack


  • 1 cup unsalted butter softened
  • 1 and 1/2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 and 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk buttermilk can also be used


  1. Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.

  2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.

  3. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition. 

  4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.

  5. Fill and frost the cake with your favorite frosting.

Make ahead tip

  1. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.

  2. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.

  3. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
  4. The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

Recipe Notes

1. Make sure to use room temperature ingredients. Cold eggs will be difficult to thoroughly mix in and will cause the cake to be dense.

2. Measure the flour by lightly spooning it into the measuring cup then level the cup with the back of a knife. Or use the weight measurement listed in the ingredients under the "metric" tab.

3. If you don't have cake flour, you can make Homemade Cake Flour.

4. Start checking the cake 5-7 minutes sooner than the bake time listed.

  • If the toothpick comes out with wet batter on it, it needs more baking time.
  • If the toothpick comes out with a few moist crumbs on it, it’s perfectly baked and needs to be removed from the oven.
  • If the toothpick comes out completely clean, I’m sorry to say, you’ve over baked the cake and it will be dry.

Baking Variations:

Adapted from Bigger Bolder Baking.

The calories shown are based on the cake being cut into 12 slices, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

This made from scratch Basic Vanilla Cake Recipe is buttery, moist, and great for all occasions. #vanilla #cake #madefromscratch


  • Maurisa

    I would like to make this cake for my husband’s birthday. I just don’t understand the part where you have to refrigerate the cake after baking it? Is this a recipe that requires to be made several days before being served? Thanks in Advance

  • Jacqueline

    Can you substitute oil for the butter, or smart balance instead of butter? I tried using smart balance with another cake I made and it came out dense. So, I was wondering if that would happen if I used oil or smart balance with your recipe.

  • Rebecca

    Would this cake be suitable for a two-tiered cake? My plan is the first tier being 8″ and the second tier 6″, and I intend to use dowels to hold up the second tier. I also plan on using fondant. I need a cake that is firm and moist, but not so soft it might compress under the weight of the fondant.

          • Jasmine

            I made it with fondant and it holds the fondant perfectly i wish i could share the picture of the cake here. It came out lovely. Great Recipe! I’ll be using it for years to come.
            Thanks Jen

          • Rebecca Shorten

            I did end up making this cake with the fondant. I used a simple vanilla buttercream as a crumb-coat, then covered the whole thing in fondant. It worked BEAUTIFULLY! I also made a smaller tier for the cake. the crumb of the cake is firm enough to support the fondant, but it is still a moist cake with a great flavour. I’m linking to my Facebook post about the cake. Lol! Not exactly a professional job, but it came out well. Too bad I got too tired to finish it. She loved it anyway. 🙂

  • Ashley

    I don’t have unsalted butter on hand and was wondering if it would work to just use regular butter. Do you have any idea?

    • Halle McGrail

      I never have unsalted butter on hand when I bake and I use regular salted butter instead all the time and just leave out the salt in the recipe and it comes out perfect.

  • Christiana uloko

    Hi, just saw your vanilla recipe and am in love with it. Please can l use the same measurements of ingredients for a 10inches size pan? If no, what are the measurements to use? Thank you

  • Debbie

    My 10 year old daughter has recently taken an interest in baking. She’s been using a kids cookbook she purchased at Barnes & Nobles. Tired of the recipes in her cookbook she asked me if we could purchase another book, I directed her to the internet as there are millions of recipes. I’m not sure how but she stumbled across your blog and found this recipe. The cake came out AMAZING, soft, moist and melt in your mouth. She measured, prepared and baked this all on her own with absolutely no assistance from any adult or sibling. She added a glaze of icing between the layers, delicious. We all loved it and her older brothers think she’s a superstar. I felt compelled to write and to thank you so much for taking the time to share this recipe. You have several new followers.

    NOTE – She asked me what is an introvert!

  • Sarah

    Amazing! Made this on a whim tonight as Going-Away cake for a coworker. I even subbed a mix of half and half and skim milk for the whole milk which I didn’t have on hand. Delicious!

  • Jacqueline

    Just made this cake for my family, it’s the first cake I’ve ever made from scratch and it came out amazing!!!! Everyone said it was the best cake they’ve ever had, and everyone wants it as our traditional birthday cake! It’s so good it didn’t even need icing lol. We put a super thin vanilla homemade frosting n boy error & strawberries! Thanks for sharing! I’m so excited to make it again!

  • Nicole

    This is delicious I halved the recipe to make 1 dozen cup cakes and only cooked for 18 minutes. I would prefer them to be a little more moist though the texture is wonderfully fluffy. What do you suggest as best option? (Adding oil to substitute a portion of butter?)

    • Jen Sobjack

      You can certainly use a little oil in place of some of the butter. I would keep it to about 1/4 cup so you don’t lose that wonderful buttery flavor. But, for best results with just butter, make sure you are measuring the flour correctly and not using too much flour in the recipe. I wrote an entire post about this. I also recommend reviewing my “how to make the perfect cake” post for tips on ensuring the cake turns perfect every time.

      • Ilona

        Hey,,the cakeflouris it sifted or b4 difting 2 3/4 cups? And substitute of cake flourst home by removing two table spoonof white flour and adding 2 table spoonof cornstarchright?

        • Jen Sobjack

          I don’t sift the flour before measuring. You can refer to my “How to measure flour” post to see the correct way to measure flour for all my recipes. To make homemade cake flour, remove 2 tablespoons per every 1 cup of all-purpose flour. Then add 2 tablespoons of cornstarch for every 1 cup of flour and sift 4 times.

  • Kerry

    Thank you so much for sharing this recipe, i made it for my daughters first birthday and it was light and fluffy and delicious! Everyone loved it!

  • Maria

    Hello!!! I tried out this recipe and it came out A-M-A-Z-I-N-G!!! I think I put a little less sugar, luckily I first tested it out in a mug, and it seemed less sweet. So, I just added it in the actual mix.
    Thank you SOO much for the recipe!!!

    • Maria

      But, my frosting did not come out white instead it looked pale yellow. It tasted fine, but what did I do wrong?

      • Jen Sobjack

        You didn’t do anything wrong. That’s the nature of buttercream. It’s butter based so it will be slightly tinted. Keep in mind different brands of butter range in color. For example, butter made from the milk of grass-fed cows tends to be darker in color. If you want the frosting to be pure white, you can try using clear vanilla and/or white icing color. Also, the more you beat the frosting the lighter it will become so don’t be afraid to turn the mixer up and let it whip.

        • Christa

          You can also add the tiniest bit of purple gel food colouring to the butter cream and it will make it more white. Add too much though and it starts to go grey.

  • Jason

    I made this last night for my wife, a cakeaholic.

    It cooled when I went out with friends, and I iced it when I came home (she was asleep).

    As I finished icing, she crept out of bed, hardly awake, glad to sample the wares.

    Then, she mostly only said, “it’s so rich”. I couldn’t get a read on her otherwise.

    4pm today, she skyped me to say, “sooooo, good”.

    Thanks. I’m very happy with it.

  • Nuskwa

    Considering no one else had a problem with the timing I’m assuming my oven must be broken because sadly o had to keep my cake in for an additional 10 minutes and it still fell apart 🙁 still a delicious cake though! I wish it would’ve turned out for me

  • James M.

    Judging from the taste of the batter, I’m sure these cakes will be awesome, but I definitely had an issue with the cooking time. At 24 minutes, the cakes had only begun to brown at the edges and the centers weren’t even close to done. I gave them an extra 10 minutes and now they look just the way they should and a toothpick inserted into the center comes out clean. Perhaps the time should read 32-35 minutes?

    • Lea Vener

      Did you use baking powder? Using baking soda will effect the cake and cooking time, so make sure you read the recipe. If you accidentally used baking soda, it won’t be as good in taste, texture or cook time.

  • Mallory Rogers

    I made this for my first ever so called professional cake since starting cake decorating I used almond extract instead and it was absolutely amazing everyone was blown away thank you so much!! Also I’m trying to find a good chocolate cake and I thought I would ask you since this one topped the rest!

  • Marietta Greene

    Just made this tonight for my son’s birthday party tomorrow. OMG!!! absolutely delicious!!! I may have over mixed it since it wasnt quite as light and fluffy, but i chalk that up to user error, not recipe error.

  • Talia Rotman

    **If you don’t have cake flour, you can make it at home. For every 1 cup of flour remove 2 tablespoons of flour. Then add 2 tablespoons of cornstarch for every 1 cup of flour. Sift 4 times and it’s ready-to-use as cake flour.

    I was wondering about the method of substituting cake flour. Should I take out two tablespoons of flour from each cup and add two tablespoons of cornstarch or should I take out the two table spoons from each cup and measure one cup of flour from the new amount of flour and put in two tablespoons of cornstarch for every cup of flour.

    • Jen Sobjack

      Remove 4 and 1/2 tablespoons of flour from the already measured 2 and 3/4 cups of flour. Add 4 and 1/2 tablespoons of cornstarch to the remaining 2 cups of flour and sift 4 times. There’s no need to remeasure as long as you measured properly to begin with.

    • Jen Sobjack

      If that’s what you typically use as a sugar substitute then it should be fine. However, I’m not exactly sure how much stevia is equal to the amount of sugar called for in the recipe. I would assume the package would state this information though.

  • Anamika

    Hi..i was looking for a vanilla cake and found your writing this while my vanilla cake is baking 🙂 very nice recipe thanks

  • Amber

    The cake came out amazing! As others have said, it did require a longer bake time than the one given. About 20 mins longer. Except for the slight panic that the csle wouldn’t turn out, great recipe!

  • Danah

    I live in 6000 feet elevation and want to make this cake what am I supposed to increase or reduce in this recipe ?

  • Kelly

    I’m going to try this cake using 2 half sheet pans (since a whole sheetpan won’t fit in my home oven) and I was wondering how much to increase this recipe by? Double? The dimensions are somewhere around 15×11

  • krystal soodhoo

    I wan to use wheat white flour instead of cake flour; how can i guarantee that the cake is not too dense

  • Amber

    This looks incredible. I need the recipe for two 10″ square pans. If I double it will that be sufficient? Thanks for any input.

    • Jen Sobjack

      I’d leave the vanilla but also add the cotton candy extract. I’m not sure how much cotton candy extract you’d need though. I’ve never used it and have no idea how potent it is.

  • Mary

    I’ve just made this recipe today and it didn’t work out, it has like a pancake flavor and the texture was too greasy.

  • Doc

    Looks delicious! Thanks for putting all this together.

    One thing: Does it also work with all-purpose flour?

    • Jen Sobjack

      Cake flour will yield the best results. There’s note at the bottom of the recipe with instructions on how to make your own if you don’t have it on hand.

  • Dhatri

    Oh my God!!!!! I had never baked such a perfect cake. Everybody who ate it just loved it. They didn’t find a single fault with it. It took a few minutes longer to bake completely. But it was totally worth the time and effort. Thank you so much for this recipe.

  • Christine

    My cake turned out really flat, not like the picture at all…
    Don’t know what I did wrong…

  • Nareefa

    Can you please tell me how much cake batter would i need to make a 3 layer 12 inch cake? Please asap

  • Salina

    Baking this cake tonight for my sons birthday tomorrow do you think this will work in a giant metal Wilton cupcake pan if ao how long should i bake for?

    • Jen Sobjack

      I’ve never used the pan in question but I would assume it would come with baking instructions. If not, you might be able to find that info on the Wilton website.

  • Katie

    I am wanting to do a cake with layers, one vanilla and one chocolate. How would you recommend I make half of the batter chocolate?

  • Brittany

    Hi, not sure if my comment posted or not. Would it be possible to just use one 9in pan? And cut the cake in half? Or would it be too much batter and make the cake fall?

    • Jen Sobjack

      I don’t recommend trying to bake all the batter in one 9-inch pan. The cake will rise as it is baking and may spill out of the pan, making a huge mess in your oven. To use one 9-inch pan, you need to cut the recipe in half. Unless your 9-inch pan is 4 inches tall. Then you can fit all the batter in and adjust the baking time as needed.

  • Ria

    Hi Jen,is the batter liquid enough if I want to make something like zebra cake but with colours.
    Thank you !

  • Helen Diana

    This recipe is fantastic, it produced the fluffiest, lightest vanilla cake my kitchen has ever seen. Thank you so much for sharing!

  • Hillary

    I have to make larger cake for a party on Saturday. I bought 2 12 inch round cake pans. Just not sure if I should double the recipe? It would be too much..

    Help! I need to be able to serve 30 people.

    • Jen Sobjack

      I’m not sure how much batter a 12 inch round pan holds. I typically bake with smaller pans. My recipe makes about 12 cups of batter so if you know how much your pans will hold, you can adjust the recipe from there.

  • Althea

    I live at 5,000 feet (High Altitude).
    I made the following adjustments to make this cake:
    3 cups sifted cake flour
    4 large eggs
    1-1/4 cups whole milk
    2 teaspoons baking powder
    1 teaspoon salt
    All the other ingredients listed in recipe, stayed at the same amounts.
    I used 2 8-inch round cake pans
    Oven temperature was 375°F
    I baked them for 25 minutes

    This was DELICIOUS, and it has already been requested to be made again.

  • Vincent Johnson

    I hate cake most of the time, but this was absolutely amazing. I even left it without frosting (since it turned out bad) and it tasted amazing without it. Luckily this wasn’t for a party so it didnt need to be fancy. I will definitely use this recipe in the future! Best cake I’ve ever had hands down.

    I did have a bit of a hiccup in the process of making it, realizing I didn’t have enough cornstarch, but I just added the amount of flour left that I had taken out (you need 5-1/2 tbs of corn starch for this recipe and minus 5-1/2tbs of all purpose flour) I had only 3 tbs of corn starch so I added back the remaining 2-1/2 tbs of flour and it came out amazingly anyway!

    Would recommend to everyone especially those who actually like cake most of the time!

  • Kimberly

    I really want to try this recipe for a an upcoming tiered baby shower cake. I need to make the cakes square. I’ll probably need to use 10×3, 8×3, and 6×3 and was wondering how many times do I need to make the recipe to have enough batter, and how much batter does each need. Please help, any advice much appreciated. Thank you.

  • Rebecca

    Hi I was just wondering if you have ever doubled the batter? Does it still turnout the same? Any tips for doubling the batter?

  • Claire

    Hi! I’d like to do a three layer cake and use 8in circle pans – does this recipe work for that or should I increase it in some way? Thank you, can’t wait to try it!

  • Jay

    4&half yummy stars! Love this recipe,the texture is so on point!moist,soft….absolutely delicious. I’ll reduce the quantity of sugar next time,tho. It was a lil too sugary for me. Also the temperature didn’t work for me, had to reduce to 325°F & an extra 25minutes in addition to 350°F for 22mins. It was browning fast but not cooked thru. Anyway,I’d definitely recommend this recipe!

  • Sherri

    Hi, I’d like to make this for my daughters birthday and wondered if I could use raw cane sugar instead of granulated sugar?

    • Jen Sobjack

      You’re supposed to be able to use cane sugar as a 1:1 replacement for granulated sugar. However, I’ve not tested it with the recipe so I can’t say for certain how it will turn out.

  • Tania

    Tried this recipe out today. Although I liked the flavor I felt the texture was similar to cornbread. Eggs and milk were still cold, as I was in a hurry. Could that have made the difference?

  • Nicole

    Can you please delete my previous comment. I have no idea how to delete. I make a nice comment to you about your recipe and I get no time for a reply and yet you take time for all other to reply. I find this most insulting. Please delete my comment. Thank you.

    • Jen Sobjack

      I’m sorry you feel insulted that I didn’t respond to your comment. I do value you as a reader and appreciate you taking the time to leave a thoughtful comment but please understand that I’m only one person and it’s near impossible to respond to every single comment that comes through. If someone has a question or is having trouble with a recipe, those comments take priority on receiving a response. If you’d still like for me to delete your first comment, I’ll happily do so.

      • Nicole

        Responses like yours truly gives me a headache. To read how people’s thought process is so messed up gives me little hope. Please do delete my comment. I did ask the first time. You did not clue in? Thank you.

  • Gaye Fisher

    I would love to make this a strawberry cake – I know a little girl who can not eat red-dye so I can not use strawberry jello. do you have any suggestions. if not I will just make a white cake with strawberry filling and glaze!!

    I hope you can help!!!

    I will be making the vanilla cake soon!!! Sounds wonderful!!!

    • Jen Sobjack

      I haven’t experimented with flavoring this recipe with anything other than extracts. I know McCormick makes a strawberry extract but then again, I haven’t tried it so I can’t say if it’s any good. I believe the safest thing to do is make the cake as is and use a strawberry filling.

    • Jen Sobjack

      Yes, you sure can. I do this often with cakes. Just wrap each layer tightly in a couple layers of plastic wrap and place them in a large zip-top bag or wrap a layer of aluminum around each. Leave them wrapped and set them on the counter to thaw slightly before use.

    • Jen Sobjack

      You may only need a few minutes longer than called for in the recipe. Start checking the cake at around 30 minutes and follow the instruction in the notes section of the recipe for how to tell when the cake is done.

  • Mary


    I made cup cakes last night. I followed all the directions to a T. They came out a little dry and did not brown on top. I used a convection oven instead of a regular over. The texture and taste were good.They were better once iced. Any idea what I did wrong?

  • Karen

    Made this just this afternoon . Turned out beautifully light and tasty…think this will be the one for my daughters wedding semi naked cake! Thank you for the post!

  • Gabriella

    I’d really love to try this for my mom’s birthday.
    Can I also use normal flour,or does it have to be cake flour?

  • Arden Minor

    Hi! I’ve baked this cake quite a few times now and it is AMAZING when it comes out of the oven. I just have one issue and I’m not sure what I’m doing wrong. Once it hits room temp, I wrap the layers very well with plastic wrap and stick them in the fridge. Then when I go to use them the next day they are very hard and dry. The first time I made it I thought it was just because it was so cold from the fridge, but I let them sit out (fully wrapped) to room temp and they’re still dry and hard. Have you had this issue? I don’t know what to do because I absolutely love the cake and want to use it!!! TIA 😊

    • Jen Sobjack

      First and most importantly, make sure you aren’t overbaking the cake. If you’re using the toothpick method to check for doneness, there should be a few moist crumbs on the toothpick. If the toothpick is completely clean, the cake is overbaked and it will be dry. Second, you can wrap the layers while they’re still warm to trap steam inside. This will ensure the layers stay moist. I do this if I’m planning on freezing the layers for a long period of time.

    • Jen Sobjack

      As long as your pan is 2 inches tall, you don’t need to make changes to the recipe. The cake may need about 5 minutes longer in bake time but just watch it and test with a toothpick for doneness.

  • Tania

    I just wanted to stop by and say THANK YOU!
    I live 8,000 feet above sea level in Mexico and when I baked this cake I almost cry, this is the first time I get a perfect vanilla cake! They all sank in the middle… I was soooo frustrated because my cupcakes never looked pretty like the ones on the internet.
    I used the adjustments you posted above for high altitude and used the homemade cake flour from your link. They totally work.
    Thank you so much!

  • Anna

    I have used the recipe to the point and followed all the tips and my cake turned out tasting great but very, very dense like pound cake. I tried so many vanilla cake recipes online that people swear by and they all turn out very dense. What am I doing wrong, how can I make a vanilla cake fluffy? Please help. Feel like crying from the 4th failed attempt.

    • Jen Sobjack

      There are way too many variables for me to be able to say what you are doing wrong. But a few helpful tips are to make sure you’re creaming the butter and sugar together until it’s pale in color and double in volume. Weigh the ingredients to make sure you are using accurate measurements. Make sure the ingredients are room temperature. Don’t overmix the batter; mix it just until all the ingredients come together. And keep a close eye on the cake during baking; remove it from the oven as soon as you get a few crumbs to stick to a wooden toothpick. Also, be sure you are using quality ingredients from reputable companies.

  • CD

    Thank you! Needed a single layer yellow cake last minute. Halved your recipe, added chocolate chips to the batter. Kiddo wants it topped with strawberry frosting. His taste is questionable. Lol.

  • Isabelle

    I am currently 16 years old and I have always admired my mothers baking abilities, however I have never really had a drive to bake. Today, as I found myself quite bored, I tried this recipe on a whim. I am pleased to say that my very first cake turned out amazing…I’m honestly shocked! I never thought I would be able to bake anything edible, haha! Thanks so much for an amazing recipe that has now inspired me and many others to begin, and continue baking!

  • Loretta Meyer

    I’m eager to try this recipe. Love white cake! Soon as my oven is fixed I’m going to make it. Really like your blog.

  • Christina

    I’m making this today – using part in a 6” for a smash cake and the remainder to make cupcakes. The cupcakes won’t be made until Sunday. Can I just refrigerate it tonight and tomorrow for use Sunday? Should I freeze it? Will it hold up well?

    • Jen Sobjack

      I don’t recommend storing cake batter for later use. The cakes/cupcakes may not rise or bake the same way. My suggestion is to bake all the cakes/cupcakes today. Wrap the layers tightly in plastic wrap and refrigerate them until Sunday. Then continue with assembling and frosting them before serving. All the make-ahead instructions are included in the recipe.

      • Christina DeVault

        Yes, thank you!

        I will just do half batch tonight and half batch Sunday. Every time I make ahead cupcakes the liners come off, so I’m trying to avoid that!

  • Kandice

    I’m currently baking the cake as I’m typing this… I accidentally put all of the batter into one 9-inch pan and didn’t realize the recipe stated to use two until it was already in the oven for a couple minutes. Any suggestions on how to make this work time and temp wise??

    • Jen Sobjack

      Unfortunately, the batter may overflow out of the pan during baking. However, if you get lucky and this doesn’t’ happen, you may need to add a few minutes to the bake time. I would just keep an eye on it and check for doneness by using the toothpick test.

  • Joan

    I made this cake for my sons birthday this last weekend. I only added 1 cup of sugar because I find things too sweet, and it turned out pretty good. The texture is a little like sponge cake, but the flavor is really good. My boys really like it. I might have baked it a tad too long. I used 10 inch baking pans and the cake is flatter than the picture. I was also at the end of the baking powder so maybe it was played out. Next time I’ll for sure use 9 inch pans. I loved reading all of the questions and comments. Thanks for a great recipe!

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