Vanilla Cake Recipe (for sculpted cakes)

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I have had MANY requests for a moist, delicious vanilla cake recipe that uses AP flour instead of cake flour. Now you know I am #teamcakeflour all the way but I understand not everyone has access to cake flour or just wants a cake that’s a little bit better for carving. This cake does the job and is my go-to cake to switch up the flavors to make it custom or to use in sculpted cakes.

best vanilla cake recipe using ap flour

This is also the recipe to try if you’re looking to dip your feet into the baking pond. It’s practically fool-proof, delicious and a great cake to serve up for a birthday party. Change up the flavors in the buttercream and keep the classic vanilla taste. A few sprinkles and bam! Everyone will be envious of your mad diy birthday cake skills. Need some pointers? Check out our basics cake series

classic birthday cake recipe


Best vanilla cake recipe
5 from 1 vote

Vanilla Cake Recipe (for sculpted cakes)

This recipe has excellent flavor and texture and is sturdy enough to use for sculpted cakes

Course Dessert
Servings 3 lbs


  • 12 oz AP Flour I like king arthur brand
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz unsalted butter room temp
  • 12 oz granulated sugar I like superfine
  • 1 Tbsp vanilla extract
  • 4 large eggs room temp
  • 8 oz milk room temp
  • 2 oz oil


  1. Preheat oven to 350F and prepare two 8" rounds with cake goop or preferred pan spray.

  2. Whisk together flour, baking powder and salt and set aside

  3. In the bowl of a stand mixer with paddle attachment, cream the butter for 20 seconds until smooth

  4. Sprinkle in the sugar and whip on med-high until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing

  5. Bring back to low mixing, add in eggs one at a time. Let mix in fully for one minute fore adding the next egg. Mixture should look smooth, not broken or lumpy. If it is, your eggs might have been too cold. 

  6. Add your vanilla to your milk 

  7. Add flour to mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat in alternating steps beginning and ending with flour. Let mix for 10 more seconds then stop 

  8.  Bake for 25-30 minutes or until toothpick comes out clean. Do not over-bake or your cake will shrink and your sides will not be straight.

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7 reviews on “Vanilla Cake Recipe (for sculpted cakes)

  1. Hey Liz! This is the vanilla cake recipe I use. It normally comes out great, however, I just had a cake tasting where a person told me the cake was very dry (my heart broke a little bit). I tried it after they left and it was indeed dry. I never had this problem before with this recipe. I may have done something wrong or overbaked it this time. Do you know if I could add a certain amount of vegetable oil (like 1 oz) or something else as a backup for moisture? Or would that compromise the structure and flavor of the cake? I’d love to hear your thoughts! Thanks much.

  2. Hey Liz Just wondering what you use to grease your tins. I remember an Instagram live you mentioned a mix of butter and flour ( memory is shoddy though). Thanks a bunch!

    Neda oxo

  3. I usually doctor up cake mix but I really want to change to scratch mix. I want to try this but can batter sit out while other cakes are baking or do you have to use it right away?

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