This vanilla cake recipe is extremely moist and tender! It has an amazing flavor, a soft, cloud-like crumb, and is so incredibly moist. Cake flour, the reverse creaming method, milk, and a touch of oil keeps this cake moist for days. This was my first cake recipe posted in my first cookbook, Artisan Cake Companys Visual Guide To Cake Decorating. It was one of my most popular flavors for wedding cakes back when I was still a storefront.
Next to my white velvet buttermilk cake, and lemon blueberry cake, this moist vanilla cake is one of our most popular recipes. I have been using this recipe for over ten years for my cake clients with nothing but rave reviews. This is the cake that turns those "I don't even like cake" consultations into OMG we need to book you right now clients! This is perfect for special occasions like weddings, showers, and it makes the perfect birthday cake!
What's In This Blog Post
What Makes This Vanilla Cake The BEST
I have tested this recipe over and over and tweaked it many times until I achieved in my mind, what is the BEST vanilla cake. To me, the best cake is soft, moist, buttery, flavorful, and moist even after a few days. It's versatile and can go with just about any flavor combo. I've used this recipe as a base for other recipes like my applesauce spice cake, pink champagne cake, and yellow cake recipes.
- The Texture of this vanilla cake is incredibly soft and has a tender moist crumb thanks to the reverse creaming method. The reverse creaming method is where you combine the butter with the dry ingredients first and then add in the liquids. There are no large holes, toughness or dryness to be found in this cake. A common complaint is that it's SO tender some people think they did something wrong but I assure you, this tenderness is totally normal and delicious.
- Incredibly delicious flavor! Using high-quality butter, vanilla, and whole eggs not only adds tons of flavor, it keeps this cake moist for days.
- The cake layers bake flat so you have no cake waste.
- The cake is VERY moist but stable enough to make layered cakes or wedding cakes.
- This recipe is not too sweet and goes really well with my vanilla buttercream.
Vanilla Cake Ingredients
Cake flour is used in this recipe instead of all-purpose flour because cake flour has a much lower protein content resulting in a more tender and moist cake. If all you have is all-purpose flour, then you can use the cornstarch hack to make your own cake flour BUT I will warn you it won't taste exactly the same.
Vanilla is the main flavor ingredient in this recipe so ideally you should use pure vanilla extract or even vanilla beans for the best flavor.
Unsalted butter is what bakers normally use for baking so that you can control the level of saltiness in your recipes. If you don't have unsalted butter you can use salted butter but it can affect the flavor of your cake layers and they may be too salty.
Vegetable oil is used to help keep this cake moist for days. If you don't have vegetable oil or don't want to use it, you can use any other type of oil like canola, olive oil, or grapeseed oil.
Tips For Success (trust me, you want to read this)
- Measure out all of your ingredients with a kitchen scale. Baking is a science and because you can accidentally add too much flour or have not enough flour when you use cups, a scale is needed for accuracy. You can purchase a kitchen scale in the baking aisle at most grocery stores for less than $20.
- Bring your butter, milk, and eggs to room temperature. Room temperature ingredients will create an emulsion properly but if any of your ingredients are cold then the batter will not mix together properly and you'll end up with a wet layer at the bottom of the cake. Click the link above if you need to know how to warm up your eggs, milk, and butter properly.
- Don't be afraid to mix. If you've never used the reverse creaming method before you might get freaked out about the mixing stage because we are going to mix for TWO minutes. When you're traditionally making a cake, you would never mix that long because you would over-mix your cake batter and create huge holes (tunnels).
- With the reverse creaming method, we coat the flour in the butter first which inhibits the gluten from developing. We are also using cake flour which isn't as strong as regular flour so it needs to be mixed more. Reverse creaming also allows us to add more liquids and sugar to the cake than the typical mixing style which is why this vanilla cake is SO incredibly moist and tender.
- Check your altitude - If you live above 5,000 ft you may need to reduce your baking powder a bit so that your vanilla cakes do not collapse.
Vanilla Cake Step-By-Step
- Preheat your oven to 335ºF. I like to bake at a lower temperature because it results in a flatter cake. If your oven doesn't have that capability, it's still ok to bake at 350ºF. You might have a tiny dome after baking but you can just trim it off.
- Place the first measurement of warm milk (4 oz) into a separate measuring cup. Add in the oil and set it aside.
- To the second measurement of milk, add the eggs and vanilla extract. Whisk lightly to break up the eggs.
- Place your cake flour, sugar, baking soda, baking powder, and salt into the bowl of a stand mixer with the paddle attachment attached. You can also use a hand mixer. *before you ask, this is my Bosch universal plus affiliate link if you're interested in learning more.
- Add in your softened butter in chunks while mixing on low speed. Mix everything until it looks like coarse sand. Don't walk away because this happens pretty quickly.
- Now add in the milk/oil mixture all at once. Mix for two full minutes on medium speed to develop the cake's structure. The batter should be light, white, and not curdled looking or broken.
- Now we are going to slowly add in our egg/milk mixture while mixing on low. We are adding it slowly because we are creating an emulsion with our eggs and liquids. If you add it too quickly, your liquids will separate from the butter and sink to the bottom of the cake.
- The cake batter should be fairly thick and look smooth and shiny.
- Divide the batter into three, eight-inch pans prepared with cake goop or your preferred pan release. For added insurance, you can put parchment paper into the bottom of the pan but it's really not needed. I use a scale to make sure all my pans have the same amount of batter.
- Bake your cakes for 25-30 minutes in a preheated oven until the center is set and a toothpick comes out clean from the center of the cake. You may need more time so do not be afraid to bake the cake for longer.
- Remove the cakes from the oven and place them onto a cooling rack. Let them cool down until the pans are barely warm. Don’t let them get cold or they will stick. The cake layers do not go all the way to the top of the pan and that is ok! The cakes are VERY delicate when warm so handle them carefully.
- After the cake layers are cool, flip them out onto the wire rack to cool fully before frosting. You can also freeze your cake layers if you don't plan on frosting them right away.
How To Decorate A Vanilla Cake
So now that you've made the worlds best homemade vanilla cake you are probably wondering how to decorate it! Would you believe me if I told you it's not as hard as you think! You can easily turn this recipe into a layer cake by following my tutorial on how to make your first cake. The tutorial will walk you through how to trim you cake layers, how to make the vanilla buttercream frosting, how to stack, crumbcoat, and decorate your cake.
If you want to decorate your cake making palette knife buttercream flowers you can watch this video I made on YouTube.
FAQ
Adding cocoa powder to this vanilla cake won't take it from vanilla to chocolate. Baking is science so the best thing to do is to just go with a tried and true chocolate cake recipe like my easy chocolate cake.
This difference between a vanilla cake and a white cake is just egg yolks. You can easily convert this recipe to a white cake by replacing the egg yolks with egg whites.
This recipe is formulated to bake up perfectly flat so it's not the best in my opinion for cupcakes. If you really want to use them for cupcakes, try my vanilla cupcakes recipe instead.
This recipe is formulated to bake up perfectly flat so it's not the best in my opinion for cupcakes. If you really want to use them for cupcakes, try my vanilla cupcakes recipe instead.
More Cake Recipes You'll Love
WASC (White Almond Sourcream Cake)
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Equipment
- Food Scale
- 8" x 2" Cake Pans (3)
Ingredients
Vanilla Cake Recipe
- 4 ounces milk to be mixed with the oil
- 3 ounces canola oil
- 6 ounces milk to be mixed with the eggs
- 1 tablespoon vanilla extract or 1 vanilla bean pod
- 3 large eggs room temperature
- 13 ounces cake flour
- 13 ounces granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces unsalted butter softened to room temperature but not melted
Easy Buttercream Frosting
- 16 ounces powdered sugar
- 4 ounces pasteurized egg whites
- 2 teaspoons vanilla extract
- 16 ounces unsalted butter softened to room temperature but not melted
- ¼ teaspoon salt
- 1 TINY drop purple food coloring to offset the yellow color (optional)
- 3 drops electric pink food coloring for the flowers
- 1 Tablespoon white sprinkles for decorating
Instructions
Vanilla Cake
- IMPORTANT: This is the BEST vanilla cake because I use a scale so it turns out perfectly 🙂 If you convert to cups I cannot guarantee good results. Make sure all your (cold ingredients) butter, eggs, milk are at room temperature or a little warm. See my post about how to use a scale if you don't know how to measure by weight.
- Heat oven to 335º F/168º C . Prepare three 8"x2" cake pans with cake goop or another preferred pan release.
- Place the 4 oz of milk in a separate measuring cup. Add the oil to the milk and set it aside.
- To the remaining 6 oz of milk, add the vanilla and room temperature eggs. Whisk gently to combine. Set aside.
- Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
- Turn the mixer onto the slowest speed. Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.
- Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid, speed 2 on the Bosch) for 2 full minutes to develop the structure. Set a timer! Don't worry, this will not over-mix the cake.
- After 2 minutes, scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
- Slowly add in the milk/egg mixture while mixing on low, stopping to scrape the bowl one more time halfway through. Mix until just combined. Your batter should be thick and not too runny.
- Divide the batter into your greased cake pans and fill ¾ of the way full. I like to weigh my pans to make sure they're even.
- Bake for 30 minutes and check your cakes. Do the "done test". Insert a toothpick to see if it comes out clean. Sometimes wet batter doesn't show up so make sure it's clean and not just wet. Then gently touch the top of the cake, does it spring back? Oven temperatures vary so if it's not done yet, bake for a few more minutes (2-3) and check again until it passes the "done" test.
- Remove the cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking. Let them cool on a cooling rack until they are barely warm.
- After cooling for about 10 minutes, place the cooling rack on top of the cake, placing one hand on top of the cooling rack and one hand under the pan and flip the pan and the cooling rack over so the pan is now upside down on the cooling rack. Remove the pan carefully. Repeat with the other pan.
- After the cakes are fully cooled, carefully wrap them in plastic wrap and place them into the freezer or fridge for about 30 minutes to firm up the cakes and make them easier to handle for stacking.
Easy Buttercream Frosting
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk, combine ingredients on low and then whip on high for 5 minutes. Add the vanilla extract and salt.
- Add in your softened butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping.
- Whip on high for 8-10 minutes until it's very white, light and shiny. If you don't whip it enough, it could end up tasting buttery.
- Optional: If you want whiter frosting, add in a tiny drop of purple to counteract the yellow in the butter (too much will make the frosting grey or light purple.)
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.
- After your cakes are chilled, fill them with your favorite frosting and frost the outside. If you're not familiar with decorating cakes, check out my how to make your first cake blog post! Watch the video to see how I made the palette knife buttercream flowers.
Video
Notes
- Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time.
- Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.)
- If you're in the UK search for Shipton mills cake and pastry flour. If you're in another part of the country, search for low protein cake flour.
- When you do the reverse creaming method, you're coating the flour in butter and stopping gluten from developing. This creates a super moist and tender cake. When you add the milk and oil, you have to mix for a full 2 minutes to develop that gluten. This creates the structure of the cake. If you don't mix for the full 2 minutes, your cake could collapse.
- Make your own pan release (cake goop!) The best pan release ever!
- Need more help with making your first cake? Check out my how to decorate your first cake blog post.
catherine f says
Great crumb texture, not too sweet and works well for cupcakes.
Julie says
Did you follow her recommendations for the cupcakes (no oil, place in hotter oven), or follow recipe as is?
Jesus says
Yeah do we replace the oil with butter or just leave it out?
Krissy Krueger says
I use half the amount of oil
Sharon says
Hi
1.25 egg ? Is that 1and a half egg?
The Sugar Geek Show says
If you're adjusting the recipe then you'll have to just do your best to increase or decrease the eggs as close as possible.
Julie says
Hi! I love this recipe - I made the cake and the family loved it! I have a couple questions. Firstly, can I create a 3-layered cake with it? Secondly, for chilling it, I have made the cake today but want to start ganaching it tomorrow. Do I need to place it in the fridge or just leave it on the counter overnight? If it is to be left in the fridge, do I cover it with clingwrap or foil first?
The Sugar Geek Show says
Here is my tutorial on basic cake stacking/filling. This should answer all your questions https://sugargeekshow.com/news/how-to-make-a-cake/
Sandra says
Can I used simple syrup to keep cakes from drying out?
The Sugar Geek Show says
Yes you can but just a little or they get soggy 🙂
Cheryl says
If I’m making 3 8x2 cakes and 2 4x3 cakes would I need to make 1 1/2 batch or 2 batches?
The Sugar Geek Show says
I would make a double batch for sure
Cheryl says
I forgot to ask, can I add sprinkles to the batter?
The Sugar Geek Show says
You sure can
ChaReece says
I make this in 3- 8in rounds with no problems!!
Karla Pereira says
Best vanilla cake, super easy and delicious.
Maica Larrazabal says
DELICIOUS!
Samantha says
Hey lovely! Did you just recently change this recipe? I think the last one you had I used had equal sugar and flour weights I think it was 9oz? Or am I on a different recipe? How would this compare to that one? Xox
The Sugar Geek Show says
Yes I have changed the recipe to be more sturdy because of feedback from users 🙂
Danielle G says
so it stands up well with fondant?
The Sugar Geek Show says
Yes of course 🙂
Hal says
Is it possible to use caster sugar, rather than granulated.
The Sugar Geek Show says
No, you need the grains to develop the correct texture.
Karen says
I read somewhere that your granulated is the same as caster sugar in the UK ?
The Sugar Geek Show says
I'm not sure, it's just regular sugar, not powdered and white
michelle aaron says
In the UK we have caster sugar which is equal to superfine in the US and Granulated sugar which is much coarser.
Helen Bates says
Hi Liz, I love, love, LOVE your tutorials. I’ve been following you for ages now and just wanted to try out your vanilla cake recipe but I have a question..... on the video, the recipe you have pinned up, the amounts on there are different from the above recipe. Which one should I go by? Sorry to seem stupid but I’d rather check first. Many thanks for all of your tutorials and I hope to get a reply and try this out! Take care, H xoxo
The Sugar Geek Show says
Follow the written recipe, it is the most accurate 🙂
Desiree Montanez says
The recipe in ingredients in the video is different then the one on the here which one do you use??
The Sugar Geek Show says
Follow the written recipe 🙂
Joylyn says
What is the substitute of cake flour ??
The Sugar Geek Show says
There is no substitute for cake flour unfortunately. If you use the substitute you see online the cake will turn out like cornbread. If all you have is AP flour try my white cake recipe which calls for AP flour instead of cake flour
Andrea says
Can i use pastry flour? That is all i can find here
The Sugar Geek Show says
Pastry flour is not recommended, it's too tender. You can try my white cake or white velvet cake which uses regular flour.
Hillary says
As the proud owner of a trashcan cake I can attest. My cake flour source has discontinued it but claimed their pastry flour was interchangeable with cake flour. Anyway I made a beautiful, sweet, cornbread and tomorrow morning I'll be the proud momma of 50lbs of cake flour. Wassup Cash & Carry!?
Simone says
Hi Liz love your vanilla cake and I would love to make it in 12 inch cake I tried doubling the mixture And followed all the instructions but ended up with a dense cake. Any help please?
The Sugar Geek Show says
It's hard to say what went wrong without knowing how you mixed the cake or seeing the final product. Since you're in the UK I'm guessing maybe you didn't use cake flour which could definitely affect the outcome of the cake. Other problems could come from ingredients not being warm enough so the batter breaks.
Sheryl Mc says
Cake flour isn’t sold in the European market. Can you give another suggestion for flour?
The Sugar Geek Show says
Try searching for pastry flour or use another recipe that calls for AP flour like my white cake recipe.
LaNae says
I have an old cornstarch recipe book and it suggests 1 cup of all purpose flour with the addition of 1 tablespoon of cornstarch as a substitute for cake flour.
The Sugar Geek Show says
That will not work for this recipe. It will taste like cornbread.
Sheryl Mc says
Cake flour isn’t sold in the European market. Can you give another suggestion for flour?
The Sugar Geek Show says
You can get cake flour anywhere but it might be called something else like pastry flour 🙂
Andrea says
In the Uk cake flour is called sponge flour, the cake looks delicious can’t wait to try it ?
The Sugar Geek Show says
Oh really? I never heard that! Thanks for the tip. What brand do you use?
nikky says
McDougalls Premium Supreme Sponge Self Raising Flour or premium sponge flour .
The Sugar Geek Show says
Definitely not self rising, that has leavening built in. You just want a nice soft flour. I am not familiar with sponge flour but it sounds like you're on the right track.
Melissa says
This makes sense afterbwatching the Great British Baking Contest or whatever it is called, they always call the cake part if any dessert "the sponge".
H says
In France I use T45 flour for recipes asking for cake flour.
Trish says
You can use T55 flour, I believe that is like cake flour, just google it and should tell you equivalent flour in UK.
The Sugar Geek Show says
Thanks Trish!
Dineshi Fernando says
Will this cake hold for a 2 tier cake covered in fondant please?
The Sugar Geek Show says
Absolutely, just make sure you chill the cakes before stacking and frosting
Menaka says
Hey sugargeeks,
In my country, we don't get cake flour.. can we make cake flour at home? Please help
Thank you 🙂
The Sugar Geek Show says
Unfortunately you cannot make cake flour. Most countries you can get cake flour but it might be called pastry flour
Ofunne says
You can actually make cake flour! It consists of regular all purpose flour and cornstarch
The Sugar Geek Show says
Actually that's not the same thing at all and the recipe will not come out right if you do that 🙂
Angel Galati says
Hello lovely..? love love your recipes.im wanting to attempt this cake just a couple of questions I make a beautiful perfect sponge cake is that the same as a vanilla cake lol?
And there’s a recipe for cake flour I found ...it’s with every cup of flour you take 2 tbs out and add 2 tbs of cornflour that could work ?
The Sugar Geek Show says
Every recipe is different, there is no way that I would know if the recipe you are using and this recipe are the same. This is a butter cake, a sponge cake is typically a soft and fluffy cake with no fat in it but that's not always the case. Some people just call all types of cake a sponge. For this recipe you have to use cake flour, the cornstarch substitution will result in a cake that has a cornbread texture. If you can't find cake flour or soft flour then I suggest checking out my white cake recipe which uses all purpose flour.
Rabiha Y says
I love this recipe... but please check me if I’m wrong.... this isn’t the same as in your book right?
Also can I double it or bake it in a sheet pan?
The Sugar Geek Show says
Nope it is updated. I'm constantly tweaking my recipes to make them better and better as my baking skills get better. Yes you can double it for a 1/4 sheet or triple for a half sheet (2" tall)
Dineshi Fernando says
Hi, I love this cake texture. Will this cake hold for 2 tier cake covered with fondant please?
The Sugar Geek Show says
Absolutely! Just make sure you cool your cakes before removing them from the pan and handle gently to place them into the fridge to cool before frosting.
Sara says
Can I use all oil instead of butter? I want to make it dairy free. Also tell me if it makes a difference to use vegan coconut butter vs all oil.
The Sugar Geek Show says
Unfortunately, oil is not the same as butter so you can't just replace one for the other. I would look for a vegan cake recipe rather than trying to make this into a vegan recipe.
Meggie says
What temperature should be used for this cake?
The Sugar Geek Show says
I bake all my cakes at 335 F
Krys says
Hi Liz, is this a convection oven? My convection oven usually drops the temperature automatically, so if I set it to 350F, it drops to 325F. So is 335F the initial or final temp for my oven setting?
The Sugar Geek Show says
Sorry I use an electric, I'm not 100% on the setting you should use for convection. Start with 350F and see where you are 🙂 If it browns too much reduce the temp. Odd you can't pick the temperatures.
ozlem says
Where can we buy cake pans similiar to yours? It looks pretty nice material for baking, not all of them distribute the heat evenly...
The Sugar Geek Show says
I love the pans from fat daddios. It's all I use. http://fatdaddios.com/
Dania Urriola says
Hola! Soy de Panamá. Pudoese darme la receta en tazas? Se lo.agradeceré. Saludos y bendiciones
The Sugar Geek Show says
Sorry I don't speak spanish 🙁
Nena says
She is searching for the measurements in standard units instead of by weight. (ie. cups, teaspoons, tablespoons).
The Sugar Geek Show says
99% of my recipes are by weight for accuracy. Cups are not accurate.
Wendy says
Totally agree!
Donna @ What the Dog Ate says
Ella no da la receta en tazas. Es más preciso pesar sus ingredientes.
Dania Urriola says
Hola! Soy de Panamá. Pudiese darme la receta en tazas? Se lo agradeceré. Saludos
Debra White says
Lizzo, you previously provided the vanilla cake with three size increments. Can or have you created the same for the revised receipt? This is my go to recipe for vanilla cake. Love, love, love!
The Sugar Geek Show says
Haha it's easy! The recipe provided is for two 8" rounds. Increase the recipe using the calculator in the recipe box to make more or less.
Heather Smith says
Do you have a chart of how much batter to put in different sizes pans? I always overfill mine.
The Sugar Geek Show says
Hahaha I have that problem too. I don't have a chart but shooting for half to 3/4 full is a safe bet for any size pan
Amy says
I read somewhere it is best to weigh your batter in the pans to ensure you have the same amount in each pan. I don't know if this helps with your question, but it gave me 3 identical sized cakes.
Tina says
The Fat Daddios pans each come with a chart for how much batter to use in each of their pans. 🙂
Angie says
Liz can i add 1/2 cup or more ,
Strawberry puree into the batter to make a strawberry cake?
The Sugar Geek Show says
I would follow my fresh strawberry cake recipe 🙂
Melonie says
Hi Liz,
Just out of curiosity, can the milk be subbed with buttermilk?
The Sugar Geek Show says
Not in this recipe because buttermilk is acidic. If you want to try a buttermilk recipe try my white velvet cake 🙂
Elia says
Liz, this might be a dumb question but I am so new at baking. Are the liquid measurements also weighed or are they in liquid ounces?
The Sugar Geek Show says
Everything is by weight 🙂
Angela says
What's the shelf life of this cake ?
The Sugar Geek Show says
Eat as soon as possible for maximum deliciousness haha. I don't really know, usually you bake a cake a few days ahead to have time to decorate so it doesnt dry out. Any more than that and I would freeze it until I needed it.
Tulika Verma says
Hi I am dying to try this recipe....but unfortunately we don't get cake flour so easily in India.. I have read tht without cake flour it will not work...I just to know is there noway I can bake the cake without cake flour 🙁
The Sugar Geek Show says
Sorry this recipe can't use AP flour but you can try the white cake recipe which is also very good and formulated for those who can't get cake flour
https://sugargeekshow.com/recipe/white-cake-recipe/
marlene says
Hello!
I have 2 questions, can you use this recipe for three 6" cakes? and do you find it necessary to line the bottom of the pans with parchment paper for easier release of the cake?
thanks so much!
The Sugar Geek Show says
Yes you can and nope, I only use cake goop 🙂 https://sugargeekshow.com/recipe/cake-goop-recipe/
Solome says
Is this recipe makes three 6” or three 8” cakes? Got confused between the written and the blog.. tried once on three 6”, but it spilled in the oven. Please advise
The Sugar Geek Show says
It makes three 6" cakes but if your pans can't hold that much batter then put them in 8" pans. It doesn't matter what size you use. My pans might be different than your pans. Pans should be filled 2/3 of the way full.
Sophie says
I thought it says on the written recipe that it makes three 8 inch cakes? Can you please clarify
The Sugar Geek Show says
You can put the batter in any type of cake pan you like.
Kiara says
I just made this recipe and holy moly, IT IS GOOD. It melts in your mouth, smells like vanilla and is absolutely divine. This is my go-to recipe from now on. It also baked up very well as cupcakes (even though I left the oil in). Thanks, Liz!
The Sugar Geek Show says
Yay I'm so glad to hear it!! I love it too <3
Lady lynn says
How many 3 oz cupcakes will this recipe yield?
The Sugar Geek Show says
Hmmm not sure 🙂 At least 24 but could be more. I don't make cupcakes that often!
Sarah Crites says
Almost 36 - this recipe produces 3 lbs 6 oz (1531 grams) which is just over 7 cups!
Netta Lobacz says
ok. (to the person that says this recipe makes almost 36 cupcakes) According to the recipe, it makes 5 cups, putting 23 oz in each 8" pan. So how can it make 7 cups? The 5 cup recipe says it has 13oz of flour, what does your recipe say. Just a little confused. Thanks
Dee Dee says
Can you provide the recipe for the frosting and filling you used for this cake?
The Sugar Geek Show says
Easy buttercream frosting recipe: https://sugargeekshow.com/recipe/easy-buttercream-recipe/
Raspberry buttercream: https://sugargeekshow.com/recipe/marionberry-filling-recipe/