This is the perfect Vanilla Cake Recipe! I’ve been searching for one just like yours. Really simple and very yummy cake. Thank you for sharing your recipe. Finally add the remaining dry ingredients, and the remaining milk. I like your idea how to make a soft vanilla cake. It’ll take much too long to bake and you’ll end up overcooking the edges and undercooking the center. It’s an easy recipe to make using oil instead of butter which makes it super moist and spongy. my grandson loves vanilla cake. Hello Lindsay, I need to make this recipe in a 10” baking pan, how much should I alter the recipe? Hello from.Accra Ghana. How long will your moist vanilla layer cake stay moist and tasty? For the cake: Preheat the oven to 350°F. It was intentionally added for moisture purposes, so without it you won’t get quite the same result. Every time I make one of your cakes for the holidays, they’re a hit. Glad to hear you enjoyed it! Thanks! This cake does use 4 whole eggs, as written in the recipe itself. Cheers! Hmm, I might check your baking powder to be sure it’s fresh and that it’s measured correctly. Thou the cake didn’t last long. There are any number of factors that could affect things. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. I’ve tried various recipes from your website, and I love all of them, especially your no bake oreo cheesecake recipe. Not sure what else it’d be. I have an amazing all butter vanilla cake that I use for my business but I can’t offer cakes with fillings that need to be refrigerated because butter cakes are so hard when cold. So it’s basically a running joke with a few friends, my mom and the hubs that vanilla cake is like my obsession. Love your cakes!!! This could help some people (like me today) avoid mixing wet and dry ingredients too early and not creaming the butter and sugar as intended. The first time I made it I added too much butter so I know what I did wrong. Yes, I have experimented with it a bit. What do you think about using cake flour instead? Thank you. Made this cake for my birthday today! I was so scared it was going to flop but the big flop never came (thank Goodness). I’d try somewhere between 25-30 minutes. Without them, the edges of the cake bake quicker, forcing the centers to bake last, and therefore doming in the middle. I don’t know that the oil would be causing the problem. It’s truly the best. Like many people, I have been searching for the perfect consistent vanilla recipe. Moist Vanilla Layer Cake is just what it sounds like – a moist, soft vanilla cake that’s easy to make too! You could always refrigerate the layers or freeze them ahead, but I also tend to think that dries them out. And as for a rainbow cake, I actually adjusted this cake a little so that the layers don’t mix. Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Best Layer Cake Filling Ideas and Recipes. Slather ¾ cup of our Keto Vanilla Buttercream Frosting on one layer of the cake. Would that work? The texture is denser more so than it is light and airy, but it’s super moist and fluffy. I find that a common one though is not fully creaming the butter and sugar together. It’s also very sturdy which makes it a great option for a layer cake. Saved your recipe for future. Get my fav tips to take your cakes & cupcakes to the next level. Baking them in two batches should be just fine. *. OMG!! You will need about 5 cups of icing for a two-layer 9-inch round cake; 4 cups for a single-layer 9 x 13-inch cake. Id like to know how you recommend storing this 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 just made this cake yesterday and followed the recipe. Read More. Can I substitute the milk with buttermilk? Sometimes it’s dry and crumbly, sometimes moist and dense (in a good & bad way), sometimes light and fluffy and sometimes half of it left in the pan… I could never predict what I would get from cake to cake. 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. I really don’t use fondant, so it’s hard for me to say. I’ve been in the search for the perfect all oil vanilla cake recipe that stays soft when it’s still cold. I need a foolproof vanilla recipe. You can double the recipe to make a full sized cake like this one. You’ll just need to adjust the baking time. cant wait to try this, looks wonderful! I’m sorry! Cake is best for 3-4 days. For chocolate, I’m all in on the oil though. Hi I don’t have sour cream or yogurt can u substitute it ? Another option could be over mixing the batter at the end. Layer with Chocolate Buttercream or Vanilla Swiss Meringue Buttercream for a velvety texture, this makes the best Birthday Cakes! It’s a great recipe, thank you so much for sharing it. Add the second layer of cake and another cup of frosting. Reducing the sugar also reduces the moisture in the cake, so it will change the texture. I’VE had 1 for yrs. There’s enough of it to help keep the cake moist but it shouldn’t cause the cake to be crumbly. I definitely love adding sour cream too. It’s a winner in my book, so I hope you enjoy it! This recipe is amazing filled with “beijinho” which is the coconut version of brazilian brigadeiro. Overmixing can over develop the gluten and result in a tough cake. There’s a note just below the instructions for the recipe with a link to the sprinkles. Thank you, After many attempts at so many different recipes, I was not expecting much with this one….but…. I think so and if memory serves, they did fine, but I always prefer a fresh cake. So moist and delicious just perfect. Hi Lindsay, thank you!!! I love this recipe and have used it a couple of times now. Lindsay, It’s still wonderfully moist but a touch firmer. As for the sprinkles, I don’t have a special secret really. My guess is you might want one and a half recipes worth. I’m going to make the full recipe and divide them into the two pans tomorrow and tell you how they turned out. This will definitely be my go to recipe from now on. Your email address will not be published. I wanted to know if I had to try again what shd I do differently? I tried your cake today and it smells so GOOD. (Secret) but sour cream instead of oil makes it better for swallowing . You proved me wrong! Dear Lindsay, 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 ❤️. Anyway, thanks for al the great recipes and tips! I understand this post is about the perfect vanilla cake but what about the perfect chocolate cake? That is per slice. Before I get into this one, let’s review the old ones. You mentioned to bake cake at 175 degree. It would be hard to say an exact time. Definitely a bummer. Thank you for a great recipe- Everyone enjoyed the cake tremendously. Whole milk? 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. Is it possible to make just one cake in a 8 inch pan ? It’s not a particularly dense cake so if that’s what you need then this may not be the right one. You’ll notice the outside edges of the cake are also a little darker without them. … . I just recommend wrapping it well and defrosting in the fridge. the recipe shows 4 eggs. Place a piece of parchment paper on the top and bottom of the cake layer, double wrap the cooled layers in plastic wrap. 2nd question, if that doesn’t work, do you have a go to white cake recipe? In my experience, the sprinkles sink. So glad you’ve been happy with it! I can’t remember if I have tried it with this cake or not. I’m not sure if I’ve frozen these layers before. Is it possible? I use that amount of powdered sugar for a thicker consistency. Hi! It’s really gone. Would you say this cake would turn out fine by using oat-milk and almond-butter? Most are 4-5 cups. Thank you so much Tammy for sharing! It is my go to basic recipe. I’m making it for a friend’s birthday. I feel like most people prefer this one, but I’m so glad to hear you enjoy the cookbook one too! This cake has a great texture, even straight from the fridge, but is most divine at room temp. Hi, I love in South Africa and we don’t have all purpose flour, can I use cake flour instead? Coming across this website was one of thole best thing that happened to my baking life. I used buttermilk in both recipes and it’s uhmazingggg. At this point, I have a handful of vanilla cake and cupcake recipes and I won’t pretend that I won’t have another at some point. this was really such an easy recipe to follow and the cake came out wonderful and delicious. A food scale is going to be best to make sure you aren’t over measuring your flour, which could give you a dry cake. If so what would the quantities be and would I have to change the rest of this recipe? Delicious! I’m in cake heaven right now! Wondering if I could turn this recipe into a funfetti cake by adding sprinkles and if this could also be used for a rainbow cake. Please advise. I’m sorry to hear you’ve had trouble with vanilla cakes. Hello, your a blessing… Please if am not using a salted bitter do I need to add salt? Believe it or not, this is the third cake I’ve been baking today! Thanks! Hi, i made this batter for a 10 inch cake, but I used about 2/3rds of the batter to make the cake about the level of when I use this recipe with the three 8 inch tins. 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. Just watched the video and it may be my mistake, but I don’t see you adding any eggs!! 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). Thanks for this. I’m wondering if you can recommend a cake storage container that is tall enough for these layer cakes? This is it! I’m so glad you’re happy with it! I assume buttermilk would be fine, but haven’t tried it. Am using a 9″ pan can this recipe be sufficient for two 9″ inch pan. That much batter in one pan like that would bake unevenly and end up quite dense. I used this recipe to make a few short cakes and decorated them with berries for the holidays. With butter & milk in the frosting, surely it needs to be refrigerated, correct? No, there shouldn’t be any issue with adding some gel color. I’ve never had that happen with any of my regular 8 inch cakes. I’ve just made one using half the ingredients and a bit less sugar. Hi Lindsay, I’ve been trying multiple cake recipes the past month, and this has been the clear winner! I hope this helps, and happy baking! So versatile to use with other flavoured buttercreams and fillings too. Preheat oven to 350°F (176°C). Hi! Makes a lovely cake. If covered in the frosting, it’ll be fine at room temperature for about a day, but then should be refrigerated and served at room temperature. I initially creamed the butter on its own and after adding my cold eggs (oops! I have only two 8 inch cake pans and was wondering if I can make the batter in one go and bake them in batches? Self rising already has leavening agents in it and all purpose does not, we add our own into the recipe. This recipe went straight to the front page of my recipe album!!! Tough to say from a distance. I don’t work with fondant a lot so I can’t really speak to that. I baked in two 8in pans instead of 3 and added 15 minutes to the baking time and it was perfect. Hi Lindsay! If you do try it it would be a one to one ratio. Hi, I wanted to know if this cake is suitable for holding a fruit filling. Plus, there’s no waiting around for your butter to soften prior to starting, so that’s a huge bonus. I tried it in a 9×13 and baked for 28-30 mins. I think the AmeriColor gels because they offer a wide variety of colors and you can purchase them as single either online or at a cake supply store. Hi Lindsay! Thanks for sharing, Made this and i loved it! Great cake overall! Keep posting such interesting recipes and ideas. 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 really love your recipes and look forward to trying as many as possible! It’s funny that you said “taste just like a weird vanilla cornbread hybrid” because I made another recipe for cupcakes and they truly tasted like cornbread lol. My additon would be to use the cake (confectionery) flour instead of the all purpose flour. Preheat the oven to 350 degrees F (175 degrees C). I’d suggest looking at my funfetti cupcakes, which are this recipe but adjusted a bit for the sprinkles. You can use either the Wilton Color Right Food Gels (affiliate link) or AmeriColor Gels (affiliate link). Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. You do not have the refrigerate this cake unless you live in a hot a humid environment. Thank you so much for posting! 31 Items Magazine subscription – save 44% and get a cookbook of your choice Bake one of our spectacular layered sponges for a special occasion. definitely trying this for his birthday. Hi, I am excited to try this cake for my daughters birthday. I’ve never even heard of baking a cake on the stove. I am actually on the search right now. When you say double the timing for the mixture, do you mean mixing it or baking it. So glad to hear you enjoyed it! 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? If not do you have another recipe to use under fondant? Add a few more sprinkles to the top of the cake. Here are some of the tools I used. Chemical leaveners by 1/4 I baked it in a loaf pan for easy cutting. I haven’t tried it though. I’ve also used the “Favorite Vanilla Cupcake” in a cupcake version of a Boston Cream Pie and it’s always a hit. These cakes don’t have a large dome, but I like to make sure they’re completely flat. I first baked this for my daughters 1st birthday and this has inspired me to bake many more celebration cakes. Two questions: 1 – I only have salted butter. And if so how much. Some people have reduced the sugar by 1/2 cup and been happy with it. https://www.yummly.com/recipes/cake-filling-for-vanilla-cake Hi there! Thanks so much for sharing this recipe looks amazing! Check out my post on standard buttercream! The inside of this cake looks like a box mix, is flaky, and is the most moist! Add half the dry ingredients, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate. However, I did add double the amount of vanilla. I live in Australia, we may like cakes a little less sweet here, and I can share that reducing the sugar did not change the lovely moistness of this cake. Can you explain the best way to apply the sprinkles to the side of the cake? I would just divide the batter between two pans and increase the baking time a bit. It could totally happen. They used to call me “cake a day” at work as I loved to have cake for breakfast This recipe is absolutely delicious! 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. I did mean 12 cups. It seems every recipe i try comes out dense and on the dry side. Thanks for the cool idea! This information will not be used for any purpose other than enabling you to post a comment. I suggest baking 2 and then cutting those in half. I just made this cake yesterday and it came out beautiful! I’m probably not the person to ask. I’ve made this recipe several times and it’s a huge hit. Since i am using a convection microwave (Morphy Richards), can you please confirm if I have to bake at the same temperature? The oil also creates a more tender and fluffy crumb as well. You can divide it in half, but you’d want to bake it in smaller pans for less time. Wrap them well and thaw them in the fridge. I haven’t made 10 inch cakes, so I’m not sure exactly. What are the ratio of the batter for a  9 by 12 rectangular baking pan. Thanks for putting an end to dry cakes!! Praying for you and your family daily. Am going to be using your recipe today to bake a layer birthday cake for my roommate. Divide the batter evenly between the three pan, about 1 2/3 cups of batter per pan. The bake even stripes should be WET when apply them to the outside edge of the pan. No, you shouldn’t need to double the time for mixing. What could I use instead of shortening for the frosting? This recipe looks delicious, but I’m wondering if it would hold up to more layers with ganache layering and fondant covering? To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. 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