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This is the Best Vanilla Cake Recipe I’ve ever tasted! So delicious, it’s quick and easy to make! Made from scratch, this cake is perfect for every occasion!

If you have been looking for a fluffy, moist and delicious – not to mention quick and easy – vanilla cake, here it is…The Best Vanilla Cake Recipe! It’s the recipe that many of you requested by emailing, commenting, and messaging me for some time. As promised, here is the recipe that I think is the very best vanilla cake I’ve ever tasted!

And topped with Chocolate Buttercream Frosting? Oh my word! It is perfection!

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! // addapinch.com

The Best Vanilla Cake Recipe!

One of the many things that I love about this recipe is that it is versatile as any cake could ever be! It is perfect served with a thick coating of my chocolate buttercream, my vanilla buttercream, made into cupcakes or cut into pieces and served as part of a trifle and so much more!

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! // addapinch.com

How to Make the Best Vanilla Cake!

This delicious cake is so simple and easy to make and uses ingredients that you most likely have on hand!

Ingredients

  • Flour – I use a soft, light all-purpose flour for this cake recipe. I like to use White Lily that is made of soft winter wheat. You can also use cake flour for this cake to make sure that it is light and fluffy.
  • Baking Powder – I prefer to use an aluminum-free baking powder in my baking.
  • Baking Soda – Since this cake includes buttermilk in the ingredients, you will also use baking soda.
  • Salt – A pinch of salt is also needed
  • Butter – I generally use salted butter, but if you prefer you can absolutely use unsalted. You will want to make sure that your butter is softened to room temperature.
    [Resource: How to Soften Butter]
  • Sugar – I use granulated white sugar. You can also use a sugar alternative made for baking such as Splenda for Baking.
  • Eggs – Make sure that your eggs have reached room temperature for the best mixing and final cake.
  • Buttermilk – This cake uses buttermilk. If you do not have buttermilk on hand, you can easily make your own buttermilk substitute with any of the easy methods I share in this guide.
    [Resource: How to Make Buttermilk]
  • Vanilla Extract – I love to use my own homemade vanilla extract, but in baked goods such as cakes, you can also substitute with imitation vanilla flavoring if that is what you have on hand. The taste difference is most noticeable between vanilla extract and vanilla flavoring in unbaked goods such as whipped cream, frostings, icing, and no-bake cookies. For those, definitely use vanilla extract.
  • Chocolate Buttercream Frosting – The combination of chocolate frosting and this cake is just a classic. You can also use Strawberry Buttercream, Caramel Frosting, and any of your other favorite frosting flavors!

Step-by-Step Instructions

  • Preheat. Preheat oven to 350º F.
  • Prep Pans. Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining with a piece of parchment fitted to the cake pan, brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment. You can also use baking spray, such as Baker’s Joy, if you like.
  • Whisk dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
  • Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.
  • Add eggs. Add the eggs, one at a time, and mix until just combined.
  • Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture followed by the buttermilk and then ending with the remaining flour mixture, making sure to mix each addition until well combined.
  • Add vanilla. Mix in vanilla until well combined.
  • Distribute and bake. Divide cake batter among the cake pans and bake for 25-30 minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.
  • Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow to cool completely.
  • Frost. Frost cake with Chocolate Buttercream Frosting, or your desired frosting.

The Best Vanilla Cake Recipe Options

Like my Chocolate Cake Recipe, this Vanilla Cake Recipe works well if with a few modifications as well:

As a Gluten-Free Vanilla Cake Recipe:

To make the cake as a gluten-free vanilla cake recipe, I’ve successfully used an equal amount of Cup 4 Cup gluten-free flour in place of the all-purpose flour listed in the recipe.

As an Egg-Free Vanilla Cake Recipe:

To make the cake an egg-free vanilla cake recipe, I’ve used 2/3 cup of unsweetened applesauce in place of 2 large eggs in the recipe. You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

Update Notes:

Some people were having issues with the cake falling after baking, so I went back to the kitchen with the recipe and found that this variation of my vanilla cake tested perfectly for me as well as other recipe testers that I asked to test the recipe. The original vanilla cake recipe that I published was based off of my very popular chocolate cake recipe, but I found that using my butter cake as a base produced the most successful results by a wider range of recipe testers. If you preferred the original vanilla cake recipe that I shared, simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour.

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! // addapinch.com

How to Make Ahead and Store the Homemade Vanilla Cake:

Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a zip top freezer bag. Freeze the cake layers for up to one month.

To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.

Other Favorite Cakes

The Best Chocolate Cake Recipe {Ever} – decadent, rich, delicious and loved by so many of you!

The Best White Cake Recipe {Ever} – delicious favorite that’s tender, yet more of a sturdy cake! It’s perfect for birthdays and more – many have even used as a wedding cake!

Cream Cheese Pound Cake – such an easy pound cake, this has been a family favorite for years!

Here’s my The Best Vanilla Cake Recipe! I hope you love it as much as we do!

4.93 from 54 votes

The Best Vanilla Cake Recipe

Dessert 45 mins

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion! // addapinch.com
Prep Time 15 mins
Cook Time 30 mins
Servings 24 people
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
The Best Vanilla Cake Recipe – A vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion!

Ingredients  

  • 3 cups all-purpose flour or cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup butter softened to room temperature
  • 2 cups sugar
  • 4 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 2 1/2 teaspoons vanilla extract
  • Chocolate Buttercream Frosting

Instructions 

  • Preheat. Preheat oven to 350º F.
  • Prep Pans. Prepare three 8 or 9-inch cake pans for baking by coating them with softened butter, lining with a piece of parchment fitted to the cake pan, brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment. You can also use baking spray, such as Baker's Joy, if you like. 
  • Whisk dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. 
  • Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes. 
  • Add eggs. Add the eggs, one at a time, and mix until just combined. 
  • Alternate wet and dry. Add one-third of the flour mixture and mix until well combined. Add half of the buttermilk and mix until well combined. Repeat with another one-third of the flour mixture followed by the buttermilk and then ending with the remaining flour mixture, making sure to mix each addition until well combined. 
  • Add vanilla. Mix in vanilla until well combined. 
  • Distribute and bake. Divide cake batter among the cake pans and bake for 25-30 minutes, until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean. 
  • Cool. Remove from the oven and allow to cool for about 10 minutes in the pan. Then, carefully turn out the cake onto wire cooling racks and allow to cool completely. 
  • Frost. Frost cake with Chocolate Buttercream Frosting, or your desired frosting.

Notes

Nutrition information does not include frosting. 
 

Nutritional Information

Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 139mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 305IU | Calcium: 36mg | Iron: 0.9mg

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Enjoy!
Robyn xo

Cake Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

    1. Hi Jeff,
      I made some revisions to the recipe, which now uses butter. I hope you enjoy the cake! Thanks

  1. Looks more like a yellow cake to me. Sorry to say, but it does. But if it’s a white cake, then it’s a white cake. 🙂

  2. Hi! I’m so excited to make this cake! Can it be baked in a 9 x 13 inch cake pan? Your chocolate cake is a Sunday staple at our house!

    1. Hi Lisa!
      I’m so thrilled that you are excited about baking this vanilla cake – I hope you enjoy it too! 🙂
      Yes, you can bake it in a 9×13 and will bake at the same temp and same amount of time.
      I can’t wait to hear what you think of it!
      Thanks so much! xo

    1. I would not advise baking in a single pan. The recipe is sized for two 9 inch pans and you could have some spill over in the oven if try to bake in one 9 inch pan. I hope you enjoy it!

  3. Robyn, This cake looks so good and I have everything to make it so I don’t have to make a trip to the grocery store. I’m making this along with the Chocolate Buttercream Frosting for Sunday dinner.
    Thanks for sharing and I don’t care if it turns out white, yellow or purple, it still looks wonderful! LOL!

    1. You have to be my favorite today, Claudine! Let’s hope it doesn’t turn out purple 😉
      Hope you enjoy it! xo

    2. Hi Robyn,
      I’ve made this previously and your chocolate cake regularly by request! This time it sank slightly, which has never happened before. Texture and taste is perfect, just wondered if you could offer any tips? Thank you x

  4. Hi Robin,
    Perfect timing – I am making a yellow cake tomorrow!  I always use your “Classic Yellow Cake Recipe” which always turns out great, so I’m trying to decide if I should try this new recipe, or stay with what I’ve made before.  Do you recommend one of these cakes over the other, for a simple, 9×13 birthday cake?
    Thanks, Kathy

    1. Wonderful, Pamela! I hope you enjoy it as much as we do! Thanks! xo

  5. This cake looks so good. Just wondering if I would have to add any extra raising products if I used self raising flour? If not advised, I will make with plain flour….Thank you

    1. Hi Sue,
      I would recommend using the vanilla cake recipe as listed with the all-purpose flour and not self-rising. xo

  6. I made this cake today i used coconut oil it came out great. I will make this one again.

    1. I’m so glad you loved this vanilla cake, George! I love it using the coconut oil, too! xo

  7. Hi Robyn,. Thanks for sharing. This cake looks wonderful and Iam certain it is delish like all of your recipes. One really needs a good go to yellow cake recipe (We would call this a yellow cake in my neck of the woods) A classic homemade birthday cake and my husband’s favorite Bday cake. I will have to make this one for his birthday in June. Thanks again!

    1. Thank you so much, Parrish! I sure hope you love this cake for your husband’s birthday! xo

  8. Sure did not look like the picture. It rose about l” and fell to l/2 ” in middle. What happened??? All my ingredients were up to date. Followed directions exactly, too. Very disappointed.

    1. Hi Jackie,
      I’m so sorry your cake didn’t look the picture! Here are a few reasons that cakes can rise and then fall.
      – Opening the oven door: Be sure not to open the oven door while baking (or cooking at all, but definitely while baking). Since cakes cook from the outside in, the center portion of the cake is the late part of the cake to cook. When opening the oven door, the oven cools down rapidly and causes the cake to have issues.
      – Not starting with oven preheated properly or oven temperatures not as needed: Be sure to let your oven reach the proper temperature before placing your cake into the oven. Similar to the issue above, by adding the cake pans to an oven that hasn’t been properly preheated, the cake is negatively impacted. Likewise, if your oven temperature is not at the appropriate temperature, it causes issues when baking.
      – Mixing the cake batter at too high speed: Be sure not to overmix your cake batter or mix your cake batter at too high speed. This particular cake doesn’t require the use of a hand mixer or even a stand mixer and just a whisk will do. If you beat too much air into the cake batter, it can cause the cake to rise rapidly (from the air beaten into the batter) and then fall as the air escapes.

      I hope this helps!

    1. Hi Fiona,
      All purpose flour does not include any levening in the flour, while self-rising flour does.

  9. Melt in your mouth! Delicious Robyn, thank you so much, it’s the best Vanilla Cake recipe EVER!

  10. Hello there
    Thank you for sharing your recipe.  I would like to make cupcakes for my daughters baby shower, I would assume same temp., but what would you recommend for time? 
    Thanks 
    Nadine

    1. What a special day for your daughter’s baby shower! You’ll bake until a toothpick inserted in the center comes out clean, about 20 minutes. I also drop the temp to 325º F. xo

  11. Tomorrow is my sister’s birthday and I want to make her a small cake to start her birthday. Could I cut this recipe is half? And if I did would if effect the flavor or anything ? Thank you so much for posting this recipe!!

    1. Hi Laila!
      Please wish your sister a happy birthday for me! I usually make the whole recipe and either freeze the second layer or make cupcakes with the other half if I decide to not make the two layers. Hope you all enjoy it! Thanks!

    1. You can do either, Sid. If you make ahead, just be sure to keep the completely cooled cake covered in an airtight cake container until ready to serve the next day. Enjoy! Thanks!

  12. Hi robin, since i tried the chocolate cake, i wanted to check if i can add food coloring to the mix? 

  13. Your chocolate cupcakes is a family favorite! I recently had issues with gluten and was so pleased to see that using gluten free flour was just as good! I can’t wait to try gluten free for this as well. I don’t have cake pans so will try as cupcakes. Hoping it turns out! Thanks so much for sharing your wonderful recipes!!!

  14. Nice recipe! By the way, i have tried the “best chocolate cake” recipe of yours and its really good! I was looking for a vanilla version of it thats why i got myself here. Anyways, i would like to know if i can make this into a sprinkle/funfetti cake by adding candy sprinkles on the batter? Wouldn’t that change the consistency of the cake or may increase its sweetnes? How many cups should i add? Thanks!

    1. I have the same question as GC? Could I turn this into a funfetti/sprinkle cake by just adding them to the recipe here?

      Or, GC, if you did it, how did it turn out?

  15. I LOVE this chocolate cake and haven’t bothered with any other chocolate cake recipes since I first made this recipe over two years ago. I’ve even gotten adventurous with various frostings and even additional ingredients in the batter like caramel or bittersweet chocolate chips! 
    I also love your Fluffy Vanilla Cake recipe, my personal favorite, and I frequently switch the two recipes frostings with the cakes. This chocolate cake with the Fluffy Vanilla Buttercream frosting is awesome.
    Two things, if I may… Can this be made in a quarter or half sheet cake and could the recipe work as cupcakes?
    Lastly, in one of your answers above you put a link for your Best Ever Fluffy Vanilla Cake but, when I clicked on it, I was taken to the Chocolate cake recipe. May be a glitch, but I thought I’d inform you, just in case. 

    1. Hi Kay!
      So glad you love the cakes!
      For cupcakes, you’ll bake until a toothpick inserted in the center comes out clean, about 20 minutes. I also drop the temp to 325º F.
      Thanks so much! xo

  16. Hi! We’re having a birthday party for my one year old this weekend and I was wondering if I could bake this in two 6” pans instead to make it for a smash cake? Would the cook time be the same? Thank you!

    1. Hi Asia,
      How exciting to be having a first birthday party for your little one!!!
      I’ve not baked this cake in 6 inch pans. If you decide to use those size pans, be sure to not overfill since the recipe is written for larger pans. Just be sure to keep an eye on the baking time to avoid it getting over done.
      I always suggest for a special event such as this one to give the cake a test run, especially if you are making changes like using different size pans. You can always use that test cake for a trifle for dessert or freeze it for later! That way you are certain the cake turns out exactly as you wish for that special birthday!
      I hope you enjoy it! Thanks!

  17. Hi Robyn,

    I’ve been baking your chocolate cake for years and absolutely love it!

    Just had a question about the flour measurements on this recipe as it seems really different from the chocolate cake one. I tried to make this last night and the mixture was extremely running and the cake didn’t rise. Is it only meant to be 2 3/4 cups of flour?

    Thanks for your help. Hoping to remake this for my nephew’s birthday tomorrow.
    Jaki

    1. Hi Jaki! I hope everyone enjoys the cake! Best wishes to the birthday boy! Thanks so much! xo

  18. It is my son’s 5th birthday this week and he is egg and dairy free so I am super excited to have the variations you offered 🙂 That being said, I am planning to use this recipe and make mini cupcakes, do you think 350 is still a good temp to bake at? I know the cooking time will be much less, probably the range of 10 to 12 minutes. Just curious of your thoughts on the cooking temp. I look forward to hearing back from you!
    – Joyfully, Angela

    1. Hi Angela,
      How exciting to have your son’s 5th birthday!!! I hope its a wonderful one!
      I would decrease the temp to 325 degrees. It will take less time – just watch carefully since you are making mini cupcakes. Enjoy!
      Thanks so much!

  19. Hey i have tried your best chocolate cake recipe many a times and everyone loves it. That is a great recipe and i’m sure this will be good too. I’m gonna try this recipe soon.

  20. Hey! So I am making this cake for a desert that my sisters wanted. I am wondering if I could put the batter into a 9×13 pan and have the same results?

  21. Thank you so much for this recipe and your chocolate cake recipe. I was beginning to think I just wasn’t able to make a moist, tender cake and these were going to be my last attempt before giving up. It turned out perfect and everyone loved the cake for my daughters birthday. Now I’m back to it again for my son’s. I used the original vanilla cake recipe and actually marbled it with the chocolate and it was perfect! Thanks so much.

  22. Just made your chocolate cake for a pot luck and it was so…good. I don’t bake a lot, but wondered if there would be a way to make half the vanilla batter chocolate? Thank you for any suggestions.

  23. Can I substitute buttermilk with whole milk? I’m gonna try as soon as my eggs & butter come to room temp. Thanks!

    1. I add vinegar to my milk to make buttermilk. Google ‘ingredient substitutions’ for specifics.

    1. Hi – You won’t be able to use all the cake batter from the recipe in two pans or they could run over in the oven. You can save some of the batter for cupcakes though! The cooking time may be a bit different in those size pans as well. Enjoy!

    1. Oh! This is my question too! My son wants both vanilla and chocolate for his birthday cake and I’ve made both independently, but not swirled together. I was worried with the consistency that it would merge instead of swirl.

    2. Hi Sarah,
      I have not tried swirling the two batters together so I can’t say what the results will be. I hope it turns out great for your son’s birthday cake!
      Like any special event cake, I’d suggest giving a test ahead of time to make sure it works as you want it to. I hope this helps! xo

    3. Hi Kathy,
      I’ve not personally swirled the two cakes together but I hope it turns out well for you if you give it a try! xo

    1. I’m so happy to hear this, BB! I’m most excited that you and your friend had fun baking the cake!!!
      Thank you so much for leaving this sweet comment! I love hearing from you! Keep on having fun baking! xo

  24. I used exactly half of the ingredients, and used milk instead of buttermilk. The cake turned out to be delicious. The recipe was super easy and quick. Thank you. I gave it the marble effect with chocolate batter with the same recipe and also added some chocolate chips. 

  25. I have been reading your comments after reviewing the recipe above and so many of the comments do not match the recipe here. One of your comments to someone who said their cake collapsed, was that you can use a hand whisk for this cake, because if you beat too much air into the batter, it can fall…, however, above, the recipe says to beat the eggs and sugar for ” 8 more minutes”. Many here are also reviewing a chocolate cake and also asking about oil in the cakel, however, I do not see oil listed in this recipe ingredients. I would love to try your recipe, but can you please clarify some of the things I mentioned…do you use oil, and was it left out of the recipe? are you supposed to beat the butter and sugar for 8 minutes? Thank you so much!

    1. Hi Stephie,
      I’m sorry if the comments seemed confusing. As far as the chocolate cake, people are referring to my Best Chocolate Cake which does use oil. I actually created this Vanilla Cake as a “sister” cake to the chocolate one after many requests from some readers. For this cake, please follow the recipe as it’s currently written. I made some modifications to the recipe after I originally posted it – so that’s why some of the comments may seem that they don’t go with the recipe.
      I hope this helps…just follow the recipe as it is written. Enjoy the cake! Thanks!

  26. Hi! 🙂

    I have 2 9inch x 3inch deep round cake pans – do you guys think I need to double the recipe please? Thanks

  27. This cake turned out great, good flavor and nice light texture. I particularly like it because the cake rises evenly, creating a flat top which is great for stacking. I flip it upside down on a parchment lined wire rack and do not need to trim to stack which also means less crumbs, no left over trimmings and saves time. Below are some notes

    I cut this recipe in half to test it out and it worked great.
    I sifted and weighed the flour
    I put all the batter ( 1/2 batch) into a single 8″ x 2″ round pan
    I had to increase baking time by 8 minutes
    the cake ended up being 1 and 5/8 inch tall

  28. Wonderful cake! thanks so much for the recipe! I made it with chocolate icing to exactly replicate the photo 🙂

    1. That’s the size pans I use in the recipe -just evenly distribute, or pour half, the cake batter from the recipe in each pan. Enjoy! xo

    2. but the recipe states to use 3-8″ pans and the photo shows a square cake.  I wanted to make this yellow cake along with your chocolate cake to make a 4 layer cake so need to use the same size pans.  

  29. Hi! I tried the chocolate cake which turned out beautifully so now going to try this one. I am confused on the pans. Is it 2 or 3 9-inch pans? Also would it work well with the strawberry buttercream recipe! Thanks. Your site is my go to site for recipes! It’s easy to follow and great recipes!

  30. hi can you do a video also for the vanilla cake. its easy to remember when you watch than just reading. thanks for the recipe

    1. Thanks so much, Grace! I’m adding many new videos and will definitely add this to my list of those to make! I appreciate your suggestion and love having you here! xo

  31. Hi Robyn – I am wondering if this works for cupcakes in the same way that your chocolate cake does and if I need to make any modifications or just reduce the bake time?

    Thanks!

    Norma

    1. Hi Norma,
      You can make them the same way as the chocolate cupcakes. I hope you enjoy them! xo

    2. Hi!
      I’m trying to make a caramel flavored cake and was wondering if the flavor would come through if I substituted the vanilla for caramel emulsion?

    3. I haven’t made this cake with caramel emulsion, Gel, so I’m not sure how the flavor would be.

  32. Just wanted to double check the flour amount – 3 cups of flour? (Since the chocolate cake only calls for 2  cups of flour). Thank you 

  33. Hello i want to ask how many ml is your cup and cake i use a hand whisk instead of the electric one, im dying to try this recipe thanks 

  34. Hi from Oz. I’m embarking on becoming a cake decorator, and need a cake that can cope with freezing, and  jumping in and out of the fridge, potentially being refrigerated for a few days before being eaten. It would be frosted with SM buttercream and boxed of course. Your chocolate cake recipe is incredible for this, and it stays fresh for days, so Thankyou for that. I’m just hoping you could suggest which of your vanilla/butter/white cake you suggest is best for this kind of thing? 
    Thankyou so much. 

  35. Looks delicious. I made your white cake for my mother-in-law (who has a cake making business) and she loved it!

    In this recipe, can I use coconut cream or coconut milk to replace the buttermilk? 

    1. I’m so glad you enjoyed the Best White Cake, Michelle.
      I’ve not tried this Vanilla Cake with Coconut Cream or Coconut Milk instead of buttermilk. Thanks!

    1. Hi Maritha,
      I do have some information about this in my post…

      I’ve additionally tested the chocolate cake recipe with additional oils, as well as butter. I’ve tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still mighty delicious and worth trying if you’d prefer to use butter in place of oils in your chocolate cake.
      Hope this helps! Enjoy!

  36. I made this cake today. Very nice. My family really liked. My question: if I was to make this cake with egg whites only, and clear vanilla, would it be more of a “white” cake? Maybe the density would be a bit finer? Thank you.

  37. Hi, can i make a sheet cake using this recipe? how long should i bake for? also, how can i stop the cake from doming? i end up having to cut quite a chunk off to level it. (the cut offs don’t go to waste though, the kids devour it!!) i made the chocolate cake recipe into a sheet cake and it went down a treat.

  38. Hi there,

    Do you think this recipe would pair well with your vanilla buttercream?  I’ve made it with your chocolate buttercream, and it was awesome.  Just thinking of doing something different!

  39. I tried this recipe yesterday and it was easy to follow. The cake was very soft but not as moist as I had hoped. Your chocolate cake, though really is the best I’ve ever made. 

    1. I’m so glad to hear that you found this easy to follow and that you enjoy the chocolate cake! I am not sure why it wasn’t moist. It’s always moist when I’ve made it. Thanks so much for your comment. xo

  40. Hello, I baked your chocolate cupcakes MANY times and they are always delicious. This time I need to make a 6 inch cake for my daughter’s 1st birthday. I will use 2 pans but I am not sure how much batter should I use per each pan and how long should it take in the oven? Thank you!!

    1. I’ve not made it this size before, so I’m not sure of those exact amounts. I do suggest to do a trial run since this is for such a special event and I’ve not tested those sizes in this recipe. I’m so glad you enjoy the chocolate cupcakes!
      Have a wonderful time at your daughter’s birthday! How special that day will be!

    2. Matthias, I use salted butter but you can use unsalted butter if you prefer. Hope you enjoy!

  41. I used this recipe to make my sons’s 7th birthday cake. I found it to be super easy and fun to make. this was the first time that my husband was interested in helping me to bake something! my son loved the cake so much and he even asked me to make it again for his next birthday as well. I must also say that this is one of the moistest most yummy cake that I have ever had. took a bit longer than other recipes that i have made, but so so worth the time it took. totally recommend this to anyone looking for an easy recipe to make.

    1. Happy Birthday to your son! I hope he had a great one and I’m so glad everyone loved the cake!!!

  42. Jim told me this website and i said it was the best website i’ve ever seen well i am 89 so i haven’t really seen a lot

    1. Hi Bill!
      You just made my day!!! I’m so happy to have you here and am honored by your compliment! I hope you find many more recipes that you will enjoy!
      Please tell Jim thanks for recommending my site! 🙂

  43. Made this cake for my son’s 3rd birthday. Used a dinosaur cake pan from Wilton.

    Cake was moist. I overfilled and slightly overbaked it in the dinosaur pan but that was my fault. Probably only needed 2/3 of the batter and it would have been perfect. I would definitely make this cake again.

    1. I’m so glad you enjoyed this cake for such a special birthday, Jaclyn! Thanks so much!

  44. Hi Robyn, I’m planning on baking both the chocolate and vanilla recipes this week for a friend and I’m wondering if I can substitute heavy whipping creme for the buttermilk in both recipes? Also planning on using almond extract instead of vanilla in the white cake. Both recipes look delicious and simple, my requirements for anything I bake!

  45. Hi there. First time to your site. I went out and bought all the ingredients to make this recipe and for your chocolate buttercream frosting as well. I was about to start and I’m confused – and by reading the comments it looks like others are too. Can you please confirm the size of pans and how many layers this recipe is for? Your pictures all show a 2 layer cake, but your recipe says 3 pans. Your recipe says 8” pans, but in the comments you said you used 9”. Thanks!

    1. Hi Robin,
      You can use two 8 inch cake pans for a thicker cake or three 9 inch pans for a thinner cake (will be normal size cake layers).
      Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8 inch pans and 30 minutes for two 9 inch pans.
      I am sorry if this was confusing. I hope you enjoy the cake and I’m happy to have you here! xo

  46. I want to make this cake for a wedding but the bride’s father is allergic to eggs. Can I substitute applesauce for eggs or is there a better substitute?

    1. Brenda,
      I tell in my post how to make this an egg-free cake using applesauce. Hope this helps!

  47. Robyn, How do I adjust this recipe for a 9×13 sheet pan? My daughter needs to take a cake to school and loves vanilla cake!

    1. Hi Terri,
      You won’t need to make any adjustments to the ingredients but will need to bake at same temp for about 35 minutes in a 9 x 13 pan. Hope your daughter and her friends at school enjoy the cake! Thanks! xo

    2. Looks nice. I will definitely try it. How many days will the unfrosted vanilla (buttermilk) cake stay at room temperature without refrigerating or freezing. Moreso does buttermilk preserves cake?

    3. Hi Elizabeth,
      If the unfrosted cake is covered tightly with a cake dome or wrapped tightly in plastic wrap, it should last at room temperature for 4 to 5 days. Hope you enjoy the cake! Thanks

  48. Love your recipes, I made this cake for my family and none of them believes that I made it myself-  they thought it was that good!!! 
    Love all your recipes Thank you 🙏 from Ireland 

    1. Thank you so much, Catherine! I’m so happy you and your family love my recipes! xo

  49. Hi,
    I have not made this cake yet. Is it possible to do so by hand? I do not have a mixer. I have a Vitamix blender.

    1. Alice,
      You can make this by hand. It may just take a little extra time. The Vitamin blender would be too strong I think for this cake. I have made it a lot with a hand mixer. My original recipe for this vanilla cake would be easier to make by hand. It is the same as my Best Chocolate Cake except you substitute the espresso powder and the cocoa powder with equal amounts of all-purpose flour. That version of the cake always turned out fine for me but some people had trouble with it falling. Hope you enjoy whichever cake you try!

  50. Is this cake strong enough to be stacked and decorated? I’m making a 4 layer 8″ or 9″ cake, I’m hoping to make it on the taller side. This will be decorated with buttercream rosettes and a cake topper, so nothing super heavy. My daughter wants a cake that’s moist, but not super dense, and this seems to fit the bill. I’m just a tad worried if it won’t be sturdy enough and the cake will fall. Thanks!

    1. Hi Zelda,
      I think this cake should be fine as a 4 layer cake but if you are worried about it, you might want to try my Best White Cake. It is used for wedding cakes all the time. Hope you daughter enjoys her special cake!

    1. Hi Nour,
      You can’t add a cup of boiling water to the Best Vanilla Cake recipe I have on my site now but you can use the Best Chocolate Cake Recipe and simply replace the cocoa powder with the same amount of flour. Hope you like it!

  51. Hi there, was wondering.. If I wanted this to taste like butterscotch, could I replace the vanilla essence for butterscotch essence with the same measurements?

    1. Sorry, but I haven’t tried this cake with butterscotch essences so I’m not sure how it would work.

  52. Hi, I wondered if I could substitute the butter with oil in this recipe? Or make your best ever chocolate cake (which uses vegetable oil) and replace the cocoa powder with additional flour?

    Thanks!

    1. Hi Waveny,
      I have not tried this recipe using oil in place of the butter and am not sure how it would work. In my post, I tell how to make the vanilla cake based upon my Best Chocolate Cake. Hope you like it.

    1. Hi Chilly,
      I think a whipped cream frosting would be delicious on this cake. Enjoy!

  53. hi, I would like to thank you for sharing this amazing recipe. I made this cake for my younger sister and she liked this cake very much, this is really a mouth-watering cake. Before this, I had tried your white cake recipe and the results were really unbelievable.
    Thanks!

    1. Thanks so much, Ritika. I’m so happy you enjoyed both the best vanilla cake and white cake recipes.

    1. Hi Jill,
      You won’t need to make any adjustments to the ingredients but will need to bake at same temp for about 35 minutes in a 9 x 13 pan. Hope you enjoy the cake! Thanks

  54. Thank you for all your wonderful recipes! You mentioned the following: “to make the original vanilla cake recipe that I shared, simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour”. Do we leave out coffee as well? I’m guessing yes?

    1. Brittany, you can bake this cake recipe in a 9×13 and will bake at the same temp and same amount of time.
      I can’t wait to hear what you think of it!

  55. Delicious cake! Worked out amazingly, thank you for this recipe!!!!!!!!!
    (I used milk instead of buttercream, and it also worked)

  56. This sounds so good. A good vanilla cake can be dressed up so many ways. It reminds me of one I used to bake that I put strawberry jam between the layers. It was so moist and flavorful. I’m anxious to try it.

    1. Cake with strawberry jam between the layers sounds delicious; two of my favorites. Hope you enjoy the cake, Carolyn.

    1. You won’t need to make any adjustments to the ingredients but will need to bake at same temp for about 35 minutes in a 9 x 13 pan. For cupcakes, you’ll need to bake until a toothpick inserted in the center comes out clean, about 20 minutes. I also drop the temp to 325ºF. Hope this helps.

  57. What a great cake! Was easy to make & had all ingredients on hand. I used two 9″ cake pans and I used the Hershey’s Cocoa – Special Dark 100% Cacao for the icing…..Wow, if you make cakes from scratch you’ll find this recipe easy & very delicious!! It’s a total keeper!

    1. Emily, you won’t need to make any adjustments to the ingredients but will need to bake at same temp for about 35 minutes in a 9 x 13 pan. Hope you enjoy the cake.

    2. Great to hear that this recipe is working so well for everyone!

      I’m venturing into new territories, and I’m (Dad) planning to make a birthday cake for my soon to be 19-year-old son. Cooking let alone baking is a bit foreign to me. If I were to use two 9″ cake pans, can you tell me how many servings I should consider? Thanks in advance!

      Ben from Vancouver, Canada

    3. Ben, the number of servings will range from 24 to 32 based upon the thickness of the slices. Hope your son has a very happy 19th birthday.

    4. Hi Mary, how long did you bake the cakes for in the 9″ pans? I also have 2 9″ pans and was planning to use them. Thanks!

  58. I love all your recipes! They always come out tasting delicious. If I am making this cake 4 layers in 9 in. Pans how much of your vanilla buttercream would you say I would need to make?
    Thank you for your help! (:

    1. I usually would make 2 batches of the recipe instead of doubling the recipe, Ashley. You may have a little left over but you can always freeze any leftovers. Hope this helps.

    2. If I want to make the cake one day in advance, can the icing and cake be stored in the refrigerator for a day?

    3. I usually store my cake under a covered dome and leave on my kitchen counter, Naomi. If you do store in the refrigerator for a day, make sure it is in an airtight container to prevent the cake becoming dry.

  59. I had been looking for a moist vanilla cake recipe and this one was perfect. Easy to bake and simply wow!!!

    1. Okay so I definitely should have paid more attention because I made this in two 8 inch pans instead of 3. I was wondering why it took so much longer. Oh well. Still delicious! 5 stars

    1. Hi there! This recipe looks great and super easy! I’m planning on using it for my baby’s first birthday. If I use two 8in or 9in pans…can I use the remaining batter for cupcakes or a small cake for him to smash? Also if I use 2 round pans…will the temperature and time still be the same as you have identified in your recipe?

    2. If you use 2 8-inch pans, you will have enough batter left over to also make cupcakes or a small cake. You would use the same temperature and baking time as listed in the recipe for the 2 8-inch pans. First birthdays are so special. Happy 1st Birthday to your son.

    3. Hi there! I am fairly new at baking and it’s my dad’s birthday in a few days. I was trying to find an amazing vanilla cake recipe and that’s when I found yours! He only likes vanilla cake and I want to do the best for him.

      I have two 9 inch cake pans and I was wondering if I will be able to get two layers using this recipe (as I saw that it’s actually meant for three layers of 8 inch). Will I have to alter the batter to make enough for two 9 inch pans or is this recipe going to be correct for two 9 inch?

      Also, do you have any pointers on things I should keep in mind? I have never baked a vanilla cake before and since this is for my dad’s birthday I really don’t want to mess up!

      Thank you so much ❤️

    4. Gowrri, you can bake this cake in the 2 9-inch pans but may have a little batter left over. If so, you can make cupcakes with the leftover batter. The sides of the cake will start to pull away from the edges of the pan when it is done. Be sure to let the cake rest on a wire rack for about 10 minutes after you remove it from the oven. Once the cakes have cooled, place a wire cake rack on top of the cake pan and turn the cake upside down onto the rack. Take a second rack and place over the bottom of the cake and, similar to a sandwich, turn the racks so that the bottom of the cake layer is resting on the rack. Remove the rack from the top of the cake and let the cake cool completely. Once the cakes have cooled thoroughly, you can then frost them. Also, make sure your pans are buttered and floured well to prevent the cake from sticking. I hope your dad has a very happy birthday.

    5. This may be a silly question – but if I use medium eggs, will that be an issue? I know the recipe calls for large….just don’t want to compromise the cake’s texture.

    6. Vanessa, I would use 5 medium eggs to replace the 4 large eggs in this recipe. Hope you enjoy the cake!

  60. Finally a scratch vanilla cake that is light and moist! Unmolded perfectly. I can’t leave it alone!

    1. Please read the section As an Egg-Free Vanilla Cake Recipe for my instructions on how to use applesauce as an egg substitute for this cake. Hope this helps.

  61. I’ve never made this cake but have made the chocolate cake several times it’s always perfection, my husband’s birthday is coming up so I’ll surprise him with the vanilla cake.

    1. Hope he enjoys his cake and has a very happy birthday, Denice. I’m so happy you love the chocolate cake. xo

    2. If I’m using 8” pans that are 1.5” deep….how much should I fill the pans with batter?

  62. Thanks Robyn. The cake turned out pretty good, made it for my husband’s bday :). I used a dark baking pan, so I decreased the temp to 325 and baked it for a little longer. One cake was a little more dry than the other. Wondering if you normally bake on a conventional setting? Or maybe I shouldn’t have altered the temperature?

    1. Vanessa, baking at a too low temperature and for a longer time will cause the cake to have a different texture and will be more dense and dry. Next time, bake the cakes at 350º F as in the recipe and you should see much better results. Hope this helps!

    2. Katie, you should be able to make 2 8×8 square layers from this recipe or you could make one layer and make cupcakes with the remaining batter.

    1. Rhonda, you can use this for a sheet cake but you may have a little batter left over if you use a 13×9-inch pan. You can use the extra batter for cupcakes if you like.

  63. I really want to make this cake but only have whole milk or heavy cream, no buttermilk. Can I swap for one or the other?

    1. Can’t wait to make this for my daughter’s 8th birthday soon. I previously made your chocolate cake and it was incredible. Every single person that tasted demanded the recipe. I’m planning to make this in two 8 inch pans so I can make some cupcakes to drop off at her friend’s houses. Do you know many cupcakes will result with the remaining batter since I won’t be making the three layers? Also, what temperature for the cupcakes and how long to bake for? You rock and keep up the awesome work! You are very much appreciated and I hope you stay healthy/safe!

    2. Reena, the full recipe should make about 36 cupcakes. I haven’t divided the cake recipe for 2 pans and cupcakes, but I think you should have about 12 cupcakes plus the 2 8-inch layers. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. I hope this helps and hope your daughter has the happiest 8th birthday! Hope she loves her cake!

    1. Ashley, I would fill the tins about 1/2 full, bake at 325ºF for about 20 to 25 minutes. Hope this helps.

    2. Hi. Wat is your cup measurement?. Is it 130ml cup?. Can i make this receipe in just one 9 inch pan?

    3. A US cup equals 236.59 ml, Mon. You cannot bake this full cake recipe in one 9-inch pan, there would be too much batter. The recipe is for enough batter for 3 8-inch cakes. You could use one 9-inch pan and use the rest of the batter for cupcakes.

  64. I found your website after trying out your chocolate cake recipe. I’ve been searching for ways to
    Make my vanilla sponge more moist and will use buttermilk as I’ve previously used milk.

    I was just wondering why boiling water isn’t used in this recipe as it is in the chocolate one? I’d love to know as I’m just starting off baking and love to understand the science behind it all!

    1. Armeka, you can make a vanilla cake the same way as the chocolate cake if you prefer, simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour. Some people had problems with the cake falling when they made this so I developed my Best Vanilla Cake Recipe.

    1. Nicole, you can substitute apple sauce for the oil in the same amount as listed in the recipe.

  65. Can I replace the butter with oil as I don’t have enough unsalted butter. Making it for my sons first birthday smash and I need this to be perfect!

    Also, you think the classic Vanilla buttercream frosting will go well with it?

    Love all your recipes by the way!!

    1. Parul, Happy Birthday to your son. First birthdays are so precious. I have not tried this cake recipe using oil in place of the butter and am not sure how it would work. In my post, I tell how to make the vanilla cake based upon my Best Chocolate Cake. Simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour. The Classic Vanilla Buttercream Frosting is delicious on this cake.

  66. Best vanilla cake recipe iv attempted and successfully made. Made it as a special request from my daughter for her birthday and she loved it, so did everyone else! Thank you!!

    1. Happy Birthday to your daughter, Gina. I’m so glad she loved her cake. xo

    2. Do you use salted or unsalted butter for the cake?
      Also, could you make this into an orange cake? If so, how much OJ would I use, and would I decrease the amount of buttermilk?
      Thanks
      Lori

    3. I use salted butter, Lori. I’m sorry but I have not tried making this into an orange cake.

    1. I would use 2 9-inch cake pans for this recipe, Rosie. Hope your mom has a very happy birthday!

    2. Hi I’m looking for use 8 inch cake tins, is this recipe for 2inch deep cake tins? As I want a tall cake! 🙂

  67. Hi Robyn- I made your Best Chocolate cake for my moms bday in January and have been waiting and looking forward to making the vanilla one for mine. It’s this week yay! I was hoping to put fresh strawberries on top and in the middle which would taste better (to me) with a vanilla icing. Could I use the frosting recipe and just not put in the espresso and chocolate or do you have a different recipe for vanilla frosting ? Thank you!!

  68. I literally just finished baking this cake and it is absolutely DELISHES!!!!! I substituted pineapple for vanilla because I’m making a coconut pineapple cake. I just sliced off the top to frost it and tasted the cuttings. It is moist and so good! It’s only my second cake from scratch. I followed it step-by-step. I love it. Thank you for this recipe.

    1. The coconut pineapple cake sounds scrumptious, Dannette. I’m so glad this cake recipe has worked so well for you. xo

  69. Best cake recipe i’ve tried so far!! i made it last week for my bf and he couldn’t put his fork down, it was good! Thank you for this recipe ^^

  70. This was the best cake I have ever tried. Absolutely unbelievable. Thank you SO MUCH!!!

  71. If I make this cake using two 9 inch pans, does that change the cooking time? Looking forward to digging into this recipe!

    1. You may have a little batter left over, Mike, but you can always make a few cupcakes if you do. The 9-inch pans may take a little longer time to bake than the 8-inch pans. Hope you enjoy the cake!

  72. I could only find low fat buttermilk at my local store. Do you recommend that or just making my own buttermilk? Thanks!

    1. i have not tried making this cake with a low fat buttermilk, Melissa. I would try making my own buttermilk.

  73. I tried this recipe today, oh my god it came out very good.. Thank you sooo much for the recipe. It’s not only a best vanilla cake it’s a awesome & best best best best best best best vanilla sponge cake. My husband and son enjoyed eating. Cake is so fluffy,soft & moist.. Comments is not enough to express.

    1. There would be too much batter for one 10-inch pan, Allison. You could use the remaining batter for cupcakes.

    1. I haven’t tried halving the recipe, Divya, so I can’t tell you how it will turn out. Sometimes it works great to halve a recipe but for some reason, at times it just does not work out.

  74. In the recipe it says three 8 inch cake pans. In the photo it looks like there are two layers. Should it say two 8 inch cake pans?

    1. Anna, you can use two 8-inch cake pans for a thicker cake or three 8-inch pans for a thinner cake (will be normal size cake layers).
      Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8 inch pans. Sorry if this was confusing. I hope you enjoy the cake! xo

  75. Hi! Feeling so silly and confused 🙂 I have never made a cake before. Why 3 8in. cake pans? It looks like there’s 2 layers? Do I let the layers cool and frost and stack on eachother? Thank you!

    1. I’m sorry for the confusion, Lauren. The recipe is for 3 8-inch pans. I had made a thicker 2 inch layer cake which is in the photo. I would recommend placing the pans on a wire rack to allow them to cool in the pans for the 10 minutes described in the instructions to get more air underneath the pan. Once the cakes have cooled, place a wire cake rack on top of the cake pan and turn the cake upside down onto the rack. Take a second rack and place over the bottom of the cake and, similar to a sandwich, turn the racks so that the bottom of the cake layer is resting on the rack. Remove the rack from the top of the cake and let the cake cool completely. Once the cake has cooled completely, frost the bottom layer, then stack the top cake layer on and frost the top and sides. Hope this helps!

  76. Hello! Are step 4 and beyond all mixing best hand or using an electric hand mixer? I ended up with a lot of bulges/bubbles and top of my came and wonder if I should have been using the electric mixer. Thanks!

    1. I make the entire cake starting with step 3, creaming the butter, with an electric mixer, Carol. I hav.en’t made this by hand

  77. Hi there, wondering if it would be possible to use coconut oil instead of butter, and almond “Butter”milk rather then milk, trying to make this dairy free!

    Thanks!

  78. I just want to say that this cake is the best vanilla cake recipe I have ever made. Thank you for this. God bless you.

    1. I haven’t added chocolate chips to this recipe, Ose, but I don’t see why it wouldn’t work. Just make sure to coat the chips with some of the flour before adding to the batter.

    1. Yes, Kay, you can use this recipe for cupcakes. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. Hope you enjoy!

  79. Can I use your chocolate cake recipe (which is the absolute best) and this recipe (which I have not attempted yet) and swirl them together in a pan to make a marble cake? Both cakes bake at 350 but have different bake times… I’m open to round versus 9×13. I need to make it today!

    1. Amanda, I would not recommend trying make a marble cake with these two recipes. The batters are two very different consistencies. The batter for the vanilla cake is thick like most cake batters but the batter of the chocolate cake is very thin.

  80. Robyn,I have made your chocolate cake recipe using plant based margarine, coconut milk and a flax egg. It was delicious. My dairy, egg and peanut allergy granddaughter loved it. I was interested in making vanilla cupcakes. would these same substitutions work, or would applesauce do better? Thank you for thinking of the safety of our loved ones with food allergies. I so appreciate your adaptations.

    1. Kitty Lee, the same substitutions you made for the best vanilla cake should work for making cupcakes. I have family members who have food allergies so I know cooking for them can be a challenge.

  81. Thank you so much for this easy and wonderful recipe! My four year old wanted to bake cake but my cakes never turned out good. Always too hard. I tried your recipe and used a baking pan, muffin moulds and tiny cupcakes tray ( this is all I had as I don’t bake much) and everything turned out perfect! My husband was not in a good mood and still went for second serving lol. So thank you:-) and I am saving this recipe for whenever my son wants to bake a cake again. Also definitely going to look up your other recipes.

    1. Thank you, Komei. I’m so glad this worked out for you. I hope you find many more recipes you like.

  82. Hi Robyn! I apologize if this was answered, I couldn’t find it, but I’d like to make this cake in 2 9in rounds instead of 3 8in rounds, is that possible? How would I adapt? Thank you!

    1. Melissa, you would bake the cake in 2 9-inch round cake pans for about 30 minutes. Hope you enjoy the cake!

  83. Search for perfect vanilla cake recipe ends here… thanks for putting this together. I started baking for kids and it’s amazing to make this at home. Second time I added orange juice and orange zest and it was super delicious… thanks again!

  84. Hey Robyn, if I wanted to test the recipe, can I just half all the ingredients and use 2 8″ or 1 9″ pan(s)? Sorry, I’m sure it’s a great cake. I just want to make sure my daughter loves it so I can bake the full cake for her bday.

    1. Sherry, I have made this cake in 2 8-inch pans which is in the photo with this recipe. It makes a thicker cake than the 3 pans in the recipe. You can halve the recipe and bake it in 1 8-inch pan if you wish for your daughter’s taste test. It will take just a little longer to bake than the recipe since it is thicker, maybe 30 to 40 minutes. I hope she has a happy birthday,

    2. Thanks so much Robyn! She loved the taste test – “amazing” were her words!! I didn’t realize until after I made it and read a review that you used salted butter. If I use unsalted butter, how much salt should I add. I think the taste was a tad bit off for me because of my unsalted butter.

    3. If you are using unsalted butter and want to add salt to the recipe, Sherry, I would add 1/4 teaspoon salt for each 1/2 cup of butter. Hope this helps. I’m so glad she loved the “taste test”.

  85. Hello, is there anyway to split this recipe in half and make half chocolate and half vanilla? Thank you in advance for your help!

    1. Danielle, click the down area in the number of servings box in the recipe and select 12 servings. It will give you the ingredients for half the recipe. Hope this helps!

  86. Hello, I have a question about making this into cupcakes. I tried following this recipe and replaced the egg with applesauce. The flavor was delicious but they were flat and dense. Is that because of the egg replacement? I’m new to baking from scratch so i have no idea what any changes will do to a recipe. We baked at 325 for 20 minutes. Is there a different recipe I should be following for vanilla cupcakes? I didn’t see one but maybe I missed it. I made your chocolate cupcake recipe and they were perfect!

    1. Danielle, I’m not sure why your cupcakes were flat and dense but it could be that the cupcakes were not completely done. Any time you substitute eggs with applesauce, the cake or cupcakes will need to cook longer to be done, about 5 to 10 minutes longer. I have the Easy Vanilla Cupcakes Recipe you might want to try. Hope this helps!

  87. Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

    1. This recipe is for a 3 layer 8-inch cake so you just follow the recipe. I revised the recipe after the original photo and post was released.

    2. Love your Chocolate cake recipe!! My husbands gluten free so we use Red Mill 1 to 1 flour.
      Have to ask with this vanilla cake, why no added water like the chocolate cake?

    3. Chelsea, I added the boiling water in the chocolate cake to help the chocolate bloom to enhance the flavor so you don’t need it for the vanilla cake. I hope you enjoy it.

  88. Just tried the chocolate chocolate cake recipe and wow awesome if you’re a chocolate holic like me it’s great!

    1. It usually takes about 45 minutes for butter left out on the counter to come to room temperature. Butter will be at room temperature when you lightly press a finger into butter and it leaves a dent in the butter.

  89. My daughter has an egg allergy….Any recommendations on how to substitute 4 eggs. Should I double the recommendation above “2/3 cup of unsweetened applesauce in place of 2 large eggs?”

    1. Veronica, I would use the 2/3 cup of unsweetened applesauce. You don’t want to use more than a cup f applesauce to replace eggs in a cake recipe. Hope you enjoy the cake!

  90. Hi. Love your recipes and signed up for emails etc. I also created an account but can’t figure out how to save the recipes I want to save to my recipe box. Help! Thanks.

    1. Julie, on the top right of the page on my site is a blue colored tab – Saved Recipes. That will be where any recipes you save on my site will be located. To save a recipe, click on the heart symbol that is on the right hand side bar of the page for the post and recipe. Also, when you search for a recipe, there will be a heart symbol at the bottom right side of the recipe photo. Click on that to save the recipe. I hope this helps.

    1. Andrea, the full recipe should make about 36 cupcakes. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. I hope you enjoy!

    1. Abby, you can make this vanilla cake in a 9×13 pan. Bake at same temperature for 35-40 minutes. I hope you enjoy the cake.

  91. Hi Robyn,
    I want to make this cake for my daughter’s birthday. As I have only two 9″ cake tins, and you have used three 8″ tins. What can I do for this?

    1. Sara, you can bake this cake in the 2 9-inch pans but may have a little batter left over. If so, you can make cupcakes with the leftover batter.

    2. This recipe is for 3 8-inch pans, Meredith. Just follow the recipe and bake 25-30 minutes.

  92. Hi Robyn,

    Wanted to thank you for sharing all your delicious recipes with the world, you are so generous and kind to answer all of our questions, god bless you.
    I’ve so far tried your carrot cake, famous chocolate cake, strawberry cake, white cake and I have yet to try this vanilla cake now.

    I am curious, if you were to rank your favourite top 5, what would they be? 😉

    Thanks
    Anne

    1. I’m happy you have enjoyed all those cakes, Anne. I couldn’t rank my cakes because I like each one for different reasons.

    2. I have not tried this cake recipe using oil in place of the butter and am not sure how it would work. In my post, I tell how to make the vanilla cake based upon my Best Chocolate Cake. Simply use my Chocolate Cake Recipe and replace the cocoa powder with the same amount of flour.

  93. Hi Robyn,
    Your chocolate cake recipe has been my go-to for a few years now – it’s super easy and I always get great results, and my whole family loves the moist yet light texture. So thank you for that! Yesterday was my twin daughters’ birthday, and they requested a marble cake (with salted caramel buttercream, which was to die for!). I had thought I’d make your chocolate batter and then look for a recipe for vanilla, but the marble cake recipes I found all suggested making a butter-based vanilla cake, and then set aside some of the batter and mix melted semi-sweet chocolate in and then swirl together. The result was tasty, but (I found) a bit too dense. I often find this with butter- based cakes, so I want to try it again with your suggestion above – using your chocolate cake recipe but replacing the cocoa with flour to make a vanilla cake. I just wanted to check – I still use the boiling water? I had thought that was specific to the cocoa, but I also suspect that the boiling water is partly responsible for the light texture of that fantastic cake. Also, do you have any suggestions for marbling? I found mixing the melted chocolate into the other batter I tried resulted in the batter turning kind of chunky and crumbly. I wonder if cocoa would mix in better …
    Thank you!

    1. Jenny, the vanilla cake made like the chocolate cake does contain boiling water. You make it just like the chocolate cake but flour in place of the cocoa. I would not make a marble cake using the chocolate cake recipe or the vanilla one made by the chocolate recipe. The batter is too thin for a marble cake, I think. I have a Chocolate Marble Squares Recipe that you can use as a 9×13 marble cake. I haven’t made this as a round layer cake but I see no reason you could not make it as one.

    2. Hi! If I follow the old vanilla cake recipe based off the chocolate recipe do I still add the espresso and boiling water? I’m guessing so since you didn’t mention omitting it, but just wanted to double check. Thank you!

    3. You will omit the espresso powder, Anna. That is only for the chocolate cake. You will add the boiling water. Hope you enjoy!

  94. Hi! Looks great and loved your chocolate cake recipe!!! Question, how long would I need to bake if I made cupcakes with this recipe instead? Many thanks!!!

    1. Raman, the full recipe should make about 36 cupcakes. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. I hope you enjoy!

  95. Delicious cake! I bake a LOT and have created many recipes but, this choc cake is the BEST hands down!!! Btw……you have the patience of Job with some of these commenters 🙄😂😁

  96. That’s looks so yumm😋 I can’t wait to try it ….
    Are you able to give the quantity in grams please?

  97. I love your recipes, the best chocolate one is my go-to!!
    Can this recipe be used for cupcakes, or is it best to use the vanilla cupcake one you have? I noticed the cupcake one doesn’t include butter?
    Thank you!!!

    1. Emilie, you can use this recipe to make cupcakes. The full recipe should make about 36 cupcakes. You will need to bake the cupcakes at 325º F. for about 15 to 20 minutes. I hope you enjoy!

  98. Hi!
    I love your 9×13 chocolate cake recipe. Its the best chocolate cake recipe ever. So thanks for that. Can you give a 9×13 recipe for vanilla cake (this cake) as well? I would really help. Thanks

    1. Prerna, you should be able to make this cake recipe in a 9×13 pan. I hope you enjoy!

  99. I notice that the photo with the recipe is a 2 layer cake, however the recipe says to prepare 3 layer cake pans. Can I make a 2 layer cake with this recipe or do you suggest a different recipe? Thank you for your help. P.S. I have made your Best Chocolate Cake. It is delicious!

    1. Sharon, this recipe is for a 3 layer 8-inch cake. I revised the recipe after the original photo and post was released. You can bake this cake in 2 9-inch pans but may have a little batter left over. If so, you can make cupcakes with the leftover batter. I hope you like this cake as much as you did the chocolate one.

  100. I was looking for a basic cake recipe to try, something quick & easy but also good. I ran across this one earlier & thought I’d give it a try. It sounded great on paper but one can never tell so I only made half the recipe & added a tad more than half the amount of vanilla extract. Everything else was the same. It was perfect!

    Even though I made it by hand, it was quick, easy &, most importantly, delicious! What’s more, the half recipe yielded quite a bit, more than enough for what I needed. We’re not big fans of frosting so I omitted that part completely. For something more formal I’d probably make a smaller portion of frosting &/or just glace the cake. Today we had it with just some ice cream on the side. It was a big hit. The cake was moist & flavorful on its own but it paired well with the ice cream too.

    It looked like I was going to have some dipping in the middle but it didn’t happen. It just went down a little to even out the top, no hump. I did bake it a bit longer but I was using a single round deep 9 inch pan. I only buttered the pan, no flour, no parchment paper & still it didn’t stick. I can’t say enough about how good this recipe is.

    Thank you so much Robyn! I look forward to trying some of your other recipes soon.

    1. Thank you, MJ. I’m so happy this recipe worked so well for you. Sometimes, I just like cake without frosting as well. I hope you find many more recipes here you enjoy.

  101. Hi.i make your chocolate cake alot.but i wonder if i can use vanilla cake and your.chocolate cake to make a zebra cake to make a two tier cake???i will make 8inch and 6 inch cakes.how much will i need ??

    1. I think the batter for the chocolate cake would be too thin to use with the vanilla cake batter, Demi.

    2. I tried doing that, and chocolate cake ended up in the bottom, even though I put it on top ( lol).

  102. I make this cake every now and then, since the first time I tried it was a big yes!
    I also pop some blueberries in and it’s great like that too

  103. Hi I am interested in making this into cupcakes and I noticed you said unsweetened apple sauce is a good replacement for eggs. Does that mean 2/3C per 2 eggs or 2/3C applesauce in total? Thanks so much I love your chocolate cake and buttercream icing recipes 😍

    1. Ashleigh, I would use 2/3 cup of applesauce in the recipe for the cupcakes. You don’t want to use more than a cup of applesauce to replace eggs in a cake recipe. Any time you substitute eggs with applesauce, the cake or cupcakes will need to cook longer to be done, about 5 to 10 minutes longer. I hope you enjoy!