Vanilla Buttermilk Cake Recipe
This Vanilla Buttermilk Layer Cake is so moist and flavorful!
Ingredients
Vanilla Buttermilk Cake Recipe
- 1 ½ sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 4 large eggs
- 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk — if you do not have buttermilk, see substitution below
- ¼ cup (54g) vegetable oil
- 1 Tablespoon (12g) vanilla extract
Instructions
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and vanilla. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. Add milk to the 1 ¼ mark, stir. Wait 5 minutes and it is ready to use.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Recipe makes 7 ½ cups batter
Sometimes I just crave a slice of good old fashioned vanilla cake, don’t you?
This is a great recipe to have on hand as it can be dressed up or paired with just about any filling or frosting you can think of! After all, everything goes with vanilla cake!
How to make the BEST Vanilla Buttermilk Cake
- We are using the traditional method of mixing for this recipe (rather than the Reverse Creaming Method), which makes for fluffy, flavorful cake layers (or cupcakes)!
- Start off by whisking together the cake flour, baking soda, and baking powder and salt for 30 seconds so that everything is well combined.
- In another bowl, add your buttermilk, vegetable oil, and vanilla extract.
I love recipes with buttermilk not only for the hint of tanginess, but also because it’s acidity interferes with gluten formation, yielding a softer, more tender cake.
We’ve added a tablespoon of vanilla extract to the recipe to ensure that we have plenty of vanilla flavor. You can’t skimp on the vanilla in a vanilla cake!
- Next, let’s add some buttery goodness. Mix the butter until nice and smooth, then add your sugar for 3-5 minutes until it lightens and becomes fluffy! Although our recipe also calls for vegetable oil which is wonderful for the moistness of the cake, I love the boost of flavor that the butter gives us. Next, add the room temperature eggs one at a time.
- Almost done! With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. After the last addition, mix just until the batter is combined. Be careful not to over-mix (as the texture of the cake will not be as nice).
- Once ready, divide the luscious vanilla cake batter between three prepared 8 inch cake pans. You could make two thick cake layers if you would rather, you’ll just need to bake them a bit longer.
Freezing Cake Layers for Moistness
Pro Tip! You may have heard me say this before, but we love to freeze our cake layers to maximize the moistness of the cake!
Cool your freshly baked cake layers (still in the pan) on the cooling rack for about 10 minutes, and then flip them onto cake boards, individually wrap the warm cake layers tightly with plastic wrap, foil, and freeze!
When ready to use, thaw on the countertop still wrapped, until condensation forms on the wrapping. Then unwrap and decorate!
(I often begin assembling and filling my cake layers while the layers are partially frozen. They are less fragile this way!
What frostings pair well with Vanilla Buttermilk Cake?
We frosted our cake with our Classic Vanilla Buttercream Frosting but so many frostings would be perfect with this cake! Other great options are: Classic Chocolate Buttercream, Cream Cheese Frosting, Strawberry Buttercream Frosting, Lemon Cream Cheese Frosting, and more!
Don’t miss our full collection of favorite cake and frosting recipes in our Recipes Section! If you are interested in learning more about cake decorating, definitely check out our Free Cake Tutorials Section (which includes a category of Free Cake Videos).
Or, for full access to hundreds of video tutorials, you should become a member of My Cake School! We would love to have you. Find all of the details here: Joining Information
Other White and Vanilla Cake Recipes that You will Love!
Vanilla Buttermilk Cake Recipe
This Vanilla Buttermilk Layer Cake is so moist and flavorful!
Ingredients
Vanilla Buttermilk Cake Recipe
- 1 ½ sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 4 large eggs
- 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk — if you do not have buttermilk, see substitution below
- ¼ cup (54g) vegetable oil
- 1 Tablespoon (12g) vanilla extract
Instructions
- Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil and vanilla. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: To a measuring cup, add 1 Tablespoons vinegar or lemon juice. Add milk to the 1 ¼ mark, stir. Wait 5 minutes and it is ready to use.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Recipe makes 7 ½ cups batter
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Sounds delish! :-) Love all your creative recipes – thanks for all the experimenting :-) Gonna give it a try in my own way :-)
Can this cake be made in a 9×13 pan?
Hi Marilyn, Yes, it can be made in a 9×13 pan. This recipe makes 7 1/2 cups batter. Below are links to charts showing cake batter amounts for various size pans. The charts are meant to be guidelines. The Wilton chart recommends 10 cups and Sarah’s Kitchen recommends 7.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
this recipe sounds luscious
can i use this recipe for cupcakes?
Hi Phyllis! Yes, this recipe is great for cupcakes too–just so you know, they won’t bake up with much of a dome..but this is true for most of our scratch recipes. Hope you enjoy the recipe!
This cake sounds wonderful would it stack and stand up well under ganache and sugarpaste.
Hi Velda, We have not covered this cake with ganache and fondant but I think it would be fine to do so.
This looks so delicious! Have you ever used applesauce in place of vegetable oil? I heard that’s a healthy alternative that adds moistness to cakes. Do you know if that’s true or what is the difference it might make?
I am making this tonight. 1/2 recipe to try out. Made 2 6″ rounds..and they smell great!!
I really liked this recipe! May be my new “go to” for vanilla cake!
Thank you, Paula, I’m glad you like the recipe. Your thoughts are important to us.
Hi Ellen, We have not used applesauce in place of oil in a cake recipe so I’m not sure how the moisture is affected.
Awww…thank you, BeBe! This is a very good cake! It combines many things that I do like: NOT the reverse creaming method, butter, oil, cake flour. It has a nice sweet subtle taste and I was thinking of next time adding a bit more vanilla. I think this cake would be great with lemon curd, raspberry puree, and any chocolate buttercream or chocolate ganache. Great texture; not super dense; but dense enough. Nice rise and nice medium color. :-)
I followed the recipe exactly, but my cake completely collapsed in the middle the last few minutes of baking. I’m at 5000 feet, so I’m guessing the altitude caused me trouble. The cake tastes wonderful, so I’d love to make it again, hopefully without it falling. Do you have any high altitude adjustment suggestions?
Hi Kim, We don’t have any experience with high altitude baking but below is a link to Craftsy with suggestions that you will find helpful
https://www.craftsy.com/baking/article/how-to-bake-at-high-altitude/
Also, in the recipe section, look at the White Cake from scratch recipe. Comment # 220 from Aletha posted 8-27-18 — She lives at 7,000 feet and she posted her method of baking the White Cake .
Thank you, I will check those out!
After making 4 vanilla cakes, my family chose your vanilla buttermilk cake as their favorite (and asked me not to make vanilla cake for a while). :-). My question: what amounts of spices, like cinnamon, nutmeg, pumpkin pie spice, would you add to make this cake a spice cake? Thank you!
Hi Paula, I think I would use 2 teaspoons cinnamon, 1 tsp. nutmeg and 1/2 tsp. ginger. I think it would also work to just add 2 tsp. pumpkin or apple pie spice — maybe a little extra cinnamon with those.
Can I turn this cake into a Funfetti cake, or is there a better/different recipe for that? Thank you.
I actually see that you also have a Funfetti cake recipe…still, would you recommend just adding jimmies to the Vanilla Buttermilk recipe?
Hi Paula, Yes, it will be fine to use the Vanilla Buttermilk recipe.
Thanks BeBe!
can i substitute butter with same amnt of oil, bcz i heard that if we use butter in cake it will become hard after keeping in the fridge. And also one more question can i use vanila buttermilk cake for checkerboard cake base.
Hi Jamshi, Some oil in a cake recipe can help with keeping the cake moist. This recipe has 1/4 cup oil. I have not tried oil instead of butter in the cake so I am not sure how that would affect the recipe. I don’t think butter in a recipe makes the cake hard. It may seem firmer because it is cold but we recommend taking it out an hour or two before serving to warm a bit. If you refrigerate your cake, keep it in an airtight container because the refrigerator can cause the cake to be dry.
Thank you, thank you, thank you (!!!!) for posting with grams. It’s so much easier (and always results in a better, less stressful bake), especially when you’re converting across countries. I x by 1.5 and turned this into 2 x 23cm rounds. I added colourings to turn it into a rainbow cake. It held up well for cutting, shaping and icing.
Hi Amanda, Thank you for posting, I’m glad all went well. I love rainbow cakes!
I know this may seem like a stupid question, but i am curious about “do not overmix the batter”. I know it mostly means once the dry ingredients are incorporated, however, sometimes I see lumps in the batter when using this conventional method instead of the reverse creaming method. So, can you explain, when do you know exactly when to stop mixing? Do you have to worry about any lumps in the batter, or do you stop mixing as soon as the dry ingredients are just incorporated? I love your cakes made with reverse creaming, however, I would like to try this one. Thank you
Hi Stephanie, Over mixing can cause your cake to become dense and chewy. At the completion of mixing your batter there should not be any lumps. When adding dry ingredients, mix just until you do not see any of the flour. It is the same with the liquid ingredients, mix until it is incorporated into the batter. When all the ingredients are mixed in and you are finished, remove the mixing bowl from the beater and give the batter a final turn with a spatula just to make sure everything in the bottom of the bowl is mixed in.
Hi Melissa! Can I make this recipe using the reverse creaming method instead? I am looking for the tighter crumb.
Hi Daphne, Yes, it will be fine to do so. Recipes that use butter and have a sugar weight that is equal to or greater than the weight of the flour can successfully be mixed using the reverse creaming method. This recipe has a sugar weight of 400g and flour weight of 342g.
So happy to see this cake. I am doing a wedding cake in August and this may be “it”. Lots of time to make this for family and take a vote. I want a cake that will taste wonderful after being worked on for 2 days.That little bit of oil might do the trick! I will report back as soon as I make it. Thankyou!
How could I make this into a lemon buttermilk cake with lemon juice in the cake batter?
Hi Melissa, I have tried this buttermilk vanilla cake recipe..it’s awesome.. I have a doubt..can it be used for tier cakes..can it hold the weight…
Regards Ann
Hi Ann, I ‘m happy you enjoyed the recipe. Yes, this recipe will be fine to use for a tiered cake. If stacked correctly with dowel rods or bubble T straws almost any cake can be used for a tiered cake.
Hi Lei, I think you would like our lemon cake, you can replace the milk with buttermilk if you like. Link below to the recipe
https://www.mycakeschool.com/recipes/lemon-scratch-recipe/
Do you happen to know how many cups of batter this recipe yields?
Hi Charletta, I think this makes 7 cups of batter. Hope you will enjoy the recipe.
Hi if this is as good as your pina colada cake then I’m in for a treat!! Do the layers bake up flat? The pina colada domed a lot. Thanks!!
Hi Chandra, I’m glad you enjoyed the pina colada cake but the layers should not have had a high dome. If your oven is too hot, it can cause the center of the cake to rise higher than needed. You can lower your oven temperature to 325 degrees and increase the baking time a bit. It would be a good idea to have an oven thermometer to see if your oven is heating to the correct temperature. Thanks for posting.
Hi. I may have missed this, do you have a weight of how much batter goes in each cake pan? Thank you!
Hi Crystal, I’ m sorry but we don’t give a weight for how much batter is in each cake pan. We put the cake batter in the pans using a 1 cup measuring cup, alternating between pans, then I weigh the pans to check if they are all similar in weight.
Can this be made in a9x13 baking dish?TH for an answer.
Hi Marilyn, Yes it can be baked in a 9×13 sheet cake pan. Bake at 350 degrees for 35 to 40 minutes. Check at 35 minutes.
Do you have to use cake flour when using the reverse creaming method?
Hi Sandra, The reverse creaming method also works just as well using all purpose (plain in the UK) flour. This is a substitution for making cake flour: For each cup of cake flour in a recipe, remove 2 Tablespoons of the AP flour and replace with 2 Tablespoons of cornstarch. So if a recipe calls for 3 cups of cake flour………measure out 3 cups of all purpose flour, remove 6 Tablespoons of the AP flour (return it to your flour container) and replace with 6 Tablespoons of cornstarch. Whisk to blend
Hi I tried this cake and it didn’t turn out right. I followed the recipe to the T. The crumbs looked gummy. What did I do wrong? I tried not to over mix.
Hi Adanne, I am sorry you had a problem. If the flour and liquids in the recipe were measured correctly, I would say the most likely cause of the crumbs looking gummy is because the cake was under baked. If there was a gummy streak along the bottom of the cake, it is because the cake was mixed at too high a speed or for too long.
Can I use this mix for cupcakes?
We tried this cake twice this weekend and both times it rose really high and the went over the edge of the pans and all over the oven. Please check the baking powder amount again. Your recipe calls for 8 grams / 2 teaspoons but, but if 1/2 teaspoon is 3 grams, wouldn’t 8 grams equal 1 1/3 teaspoon?
@Melissa, yes you can!
@Janie- I’m sorry that you had a problem, I’m not sure what happened. We used three 8 x 2 inch pans. Some pans are 1 1/2 inches high–perhaps that was the problem? Or did you make two layers rather than three?
As a general rule, you don’t want to fill your pans more than 2/3 full.
Also, re: gram weight, baking powder and baking soda weigh differently and so those amounts are correct. I hope this helps!
This is the best vanilla cake I have ever made. Caution, pay attention to the number of pans. I am a senior and do most things on auto-pilot. I did not pay attention to the recipe calling for 3 pans.
Can you cover this cake in fondant?
Hi Angela, It should hold up well with fondant.
Hello. I tried to make this cake, thought I halved it, and the center sank… I followed the recipe step by step and didn’t change anything… it tasted perfect and I do want to make a bigger cake using this vanilla cake… is there something I should be more careful with?
Hi Mihaelia, The most common reason for the center sinking is under baking. Also, opening the oven door before the cake sets can cause it to sink. At or near the end of baking time, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached it is done.
Thanks for your quick reply! Unfortunately it sank long before I open the oven door… the bottom was a bit sticky too so I may have undercooked it…however I loved the taste of the cake so I’ll give it a try once again today.
Hi Mihaelia, Oh my, sinking before you opened the door. There are other causes, I will list some so that you can determine if any apply: Over or under measurement of the liquid in the recipe, not adding the correct amount of flour. Is the size of the pan correct? …..oven temperature correct, you should purchase an oven thermometer to see if the oven is heating to the correct temperature.
Hello again! This is just to let you know that your recipe is perfect indeed! I tried again today and it came out perfect! Thanks for all your delicious recipes as well as your quick response to our problems!!! This is the best site ever!!!
That is great!! Thanks so much for letting me know!
Hi. Is it caster sugar or granulated? Thanks
Hi Michelle, If you are in the UK, it is caster sugar
We cannot get cake flour in Australia what substitute can I use.
Hi Laura- I need to put this substitution on the recipe- here it is!:
Substitution: You can make your own cake flour using all purpose flour (plain in UK) using this substitution. For each cup of flour, remove 2 Tablespoons (14g) flour and replace with 2 Tablespoons cornstarch. For this recipe you will be removing 6 Tablespoons (42g) flour and replacing it with 6 Tablespoons corn starch. Whisk for 30 seconds to combine.
Would this cake be possible if I removed the egg yolks and added additional egg whites?
Is the butter, buttermilk and eggs at room temperature?
Hi,
I can’t wait to try this cake recipe! Can I double this if I wanted to make a 3 layer 9” cake and just use leftover batter for cupcakes?
Thanks!
Amber
Hi Amber, Yes, it will be fine to double the recipe.
Hi Kristy, I think you would prefer using our White Cake recipe since you do not want to use egg yolks. Here is a link to that recipe.
https://www.mycakeschool.com/recipes/white-cake-recipe-from-scratch-new-version/
Hi Cindy, I’m sorry for the delay in responding. The eggs and butter are at room temperature. The butter should hold its shape but will dent when pressed. I usually warm the eggs a bit by placing them in a bowl of very warm water (we don’t want to cook them) for 5 t o 10 minutes. The buttermilk has the chill off of it but is not completely at room temperature.
should I SIFT my flour
IF so before or after measuring it.
Hi Margaret, if you’d like to sift, you would measure or weigh the flour first, then sift. If you are not weighing the flour, just make sure that you lightly spoon it into the measuring cup and level with a knife.
So measure out 3 cups of sift flour. Or measure 3 cups then sift and use the full amount
You would measure out 3 cups, then sift it into your bowl. We don’t sift as we whisk our dry ingredients together for 30 seconds to aerate the flour, but sifting is fine if that is what you prefer.
I only have 9” pans. Should I use 2 or 3?!
For the buttermilk substitute, do I add 1T vinegar for each 1/4 cup or make the 1/4 cup substitute
Thanks!and add it to the rest of the milk?!
Hi Debbie, If you only have 9×2 inch pans, I would use only 2. Bake at 350 degrees and check at about 22 minutes. For the buttermilk substitute, to a 1 cup measuring cup add 1 Tablespoon vinegar then fill the cup to the 1 cup mark with milk. For the additional 1/4 cup buttermilk — add 1/4 teaspoon vinegar to a 1 cup measuring cup then fill with milk to the 1/4 cup line. Of course, if you have a larger glass measuring cup, you can do it all together by adding 1Tablespoon +1/4 teaspoon vinegar to the measuring cup then add the milk to the 1 1/4 cup line. Stir and let sit 5 minutes. Hope you will enjoy the cake
I’ve never made a cake before and had to do a gender reveal for a friend. I researched best layer cakes that are moist and came across this recipe. People were talking about the cake all day not knowing I’d made it asking where she bought it from. It was a great success and such a fool proof recipe even though I doubled it. Thanks so much
Hi Nikki, I am thrilled everyone enjoyed the cake. Thank you so much for posting such a nice review of the recipe.
This cake sounds too good to be true – hope I’m able to pull it off because I’m baking my granddaughter’s birthday cake today. She wants a ‘rectangle’ cake and I’m wondering if anything would change regarding oven temp and time. Hope you see this today, but if not, I’ll know next time….Thank you!
Hi Nancy, You can bake this in a 9×13 pan at 350 degrees 7 – 71/2 cups batter for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Hope all goes well.
Hi BeBe, thanks so much. I’m working on the frosting right now so haven’t started on the cake yet and appreciate your quick reply!
This was the most delicious cake ive ever baked!! It came out perfect. THANK YOU
Hi Tina, Thank you so much for your nice comment on the recipe. I’m so happy you gave it a try!
Definitely a winner! I baked this for my granddaughter’s 8th birthday and it was a huge hit! Even the birthday girl said it was the best cake she’s ever had [and husband is begging me to make one for us]. I did make a mistake with using too much icing [I made 2-1/2 batches and used every bit – whew!]. In my defense, I’ve never decorated a fancy cake in my life, as I raised boys and all they ever wanted was devils food with white icing and those store-bought candies, lol. But I decorated this cake with a pair of ballet slippers made with frosting and pink pearl candies, icing ribbon, plus 8 icing star flowers for candle bases, then piped all around the base. So lesson learned from this experience is to do a thin top layer, then add the decorative icing.
Hi, thank you for providing such a good recipe! One think I would like to know, if I only need to make a small cake, should I just cut down everything to half? Thanks in advance!
Hi Jenny, Yes, it will be fine to make 1/2 the recipe. Adjust the baking time.
Thank you very much BEBE! The baking soda and powder will be also half the recipe as well?
Hi Jenny, Yes, that is correct…..1 teaspoon baking powder and 1/4 teaspoon baking soda. Hope you enjoy the recipe
Hi. Can I make this in 4 6inch pans for a taller cake?
Thank you.
Hi is this caster or granulated sugar? Thanks
Hi Cindy, This recipe should make 7 cups batter. The baking charts recommend 2 cups for 6 inch pans, but that is just a guideline. You can divide the batter evenly between the 6 inch cake pans. The baking time will be a bit shorter so keep an eye on them as they bake.
Hi Michelle, Are you in the UK? Caster sugar in the UK is the same as granulated sugar in the US.
Hi is cake flour in the uk plain flour or self raising flour?
Thanks
Hi Maynaz, Plain flour in the UK is the same as all purpose flour in the US. This is how you can turn plain flour into cake flour. For each cup of flour in the recipe (all purpose in the US and plain in the UK) remove 2 Tablespoons (14g) flour and replace with 2 Tablespoons cornstarch (cornflour in the UK) For this recipe you will be removing 6 Tablespoons (42g) flour and replacing it with 6 Tablespoons corn starch. Whisk for 30 seconds to combine. Hope this is clear.
Can I double this recipe ? I need to make three 9 inch cakes. How long can a batter sit before cooking any left over batter?
Hi Annie, Yes, the recipe can be doubled. It is always best to use extra batter as soon as possible. If you do not have room in your oven for three 9 inch pans, fill the 3rd pan with batter and leave it in the refrigerator until you bake the first 2 pans. Your baking time may lengthen a bit because the batter and pan will be cold. If you do not have 3 pans, place the mixing bowl and extra batter in refrigerator until a pan is free to use. Hope all goes well.
Does this cake hold well under fondant? Thank you.
Hi Wally, I really think it would be fine although we use buttercream so often that I’m not sure if we’ve covered this recipe in fondant before. I would ganache it first to be on the safe side.
Oh my gosh!! Best vanilla cake I’ve ever baked. I’ve been looking for a “forever vanilla cake recipe” and this one ticked all the boxes. I reduced my sugar by 50g and the cake was still sweet, soft, moist and just fantastic. My kids also love this recipe – definitely a keeper. Thank you so much :-)
Hi Lindelwa, Thank you so much for your nice review of the recipe, I’m happy your family enjoyed the cake!!
I made this cake and it is absolutely delicious. I think I can use this exact recipe for my lemon cake, right Melissa? I just add the zest of 1 lemon and a tbsp of lemon juice. What do you think? Will that be enough? This cake recipe is a MUST try y’all!
Hello Zizi! So happy that you enjoyed the recipe. I think that you could use this as a base for your lemon cake, but if I were doing it, I would add the zest of 1 lemon and replace the 1 Tablespoon of vanilla extract with 1 Tablespoon of Lemon Extract.
I think those are the 2 changes I would make. Lemon juice will not give you the depth of lemon flavor you will need. Also, adding lemon juice to the buttermilk could make the cake too acidic. I say that because adding lemon juice to milk will give you buttermilk ( using the guideline of 1 cup milk plus 1 Tablespoon lemon juice and waiting 10 minutes then stirring will give you buttermilk).
Good luck with your experimenting! ;0)
I loved this cake and I want to make it again for my Grandson, but he wants strawberry cake. Can I substitute some of the vanilla extract with strawberry extract and fresh strawberries? Can I freeze the cake a few days before icing it? Thank you.
Hi Pereira, We are so happy that you enjoyed this recipe. I think you could turn this recipe into a strawberry cake by doing the following. Replace the buttermilk with 1 1/4 cups of strawberry puree….you can use frozen strawberries (slightly thawed) or you could use fresh. Puree the strawberries in a food processor or blender. Use 1 teaspoon vanilla and 2 teaspoons strawberry extract. To give the cake layers a nice pink color, add a tiny bit of pink food coloring when you are mixing the batter. So you won’t forget, you could add the coloring to the liquid ingredients. The strawberries do add pink to the batter but without the food coloring, the cake layers will not look pink after they are baked. Let me know if you have other questions.
This just seems so yummy , I made a double batch as I need a tall cake for my sons birthday it baked perfect and smells great , it’s not frozen till I’m ready to use it. I also added sprinkles for that extra pop ? finally found my go to vanilla cake !!!
Hi Eve, We are very happy that you like the recipe!! Thank you for posting your nice review!
Hi! May I substitute the sugar here with allulose or lakanto?
I’m sorry but we have only used sugar in this recipe so I am not sure of the outcome with those substitutions.
Hi
I have 2 questions-
1 – what sugar do I use?
2- in uk don’t have cake flour can I use all purpose flour?
Thanks
Hi BEBe
My comment didn’t quite make sense , but I meant I froze them now as I don’t need them yet.
I’m excited to cut the cakes in half and see the texture and feel of each cake layer :) I used vanilla bean cake and a little less sugar but I tasted the batter raw it was so delicious ?
Hi Maynaz
I used caster sugar here in Australia and cake flour is readily available here but I am not sure about the UK
Is cake floor the same as self raising flour?
Hi Maynaz, Eve is correct in her answer. In the UK caster sugar is equivalent our granulated sugar. If you do not have cake flour, this is the substitution you can use. For each cup of all purpose flour (plain in the UK) you will remove 2 Tablespoons and replace with 2 Tablespoons cornstarch (cornflour in the UK) . This recipe calls for 3 cups cake flour so measure out 3 cups all purpose flour. Remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend and proceed with the recipe. Let me know if you have other questions.
Hi Maynaz, Self raising flour is not the same as cake flour. Our all purpose flour in the US would be the same as your plain flour in the UK.
How could I modify the amounts to make enough batter for a half sheet cake pan?
Hi Ellen, This cake makes approximately 7 cups batter. If your sheet cake pan is 11×15, you will need 11 cups batter for 1 layer. Double the recipe, you will have some batter left over for a few cupcakes. Hope you will enjoy the recipe. Below is a link to a batter amount chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Can you bake this cake in a 9×13 pan?
Hi Sharon, Yes, this recipe can be baked in a 9×13 pan. Bake at 350 degrees for 35 to 40 min. It will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
I am at 5278 feet. Suggestions for high altitude baking? Even box cake mixes have to be adjusted here.
Hi Tami, We don’t have first hand experience with high altitude baking but below is a link that I think you will find helpful. Hope you will enjoy the recipe.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
This cake turned out great! Fluffy and flavorful. I covered it was a fresh strawberry buttercream! Delicious! This recipe is definitely a keeper!
Hi Ashleigh, Your cake looks delicious!! I am so happy you enjoyed the recipe, and thank you for posting your review.
Do you sift the flour first before measuring?
Hi Juanita, No the flour is not sifted before measuring.
My cup cake came out great, fluffy. Your recipe was perfect?. Only the buttermilk substitution, you didn’t say if to mix together the vegetable oil, vanilla nd buttermilk. All the same it was yummy.
Hi Ladykemae, I’m very happy the recipe worked well for you. As for the buttermilk substitution, prepare the substitution then add the oil and vanilla…. number 3 under the Instructions.
Hi I have Arrowroot instead of cornstarch. Can I use that instead?
Hi Sandra, You are using cornstarch to create cake flour, correct? If you do not have cornstarch, measure out 3 cups of the all purpose flour that you have and remove 6 Tablespoons and proceed with the recipe. I am not familiar with Arrowroot but the link below says it is not good to mix it with dairy products.
Hi Melissa! Thank you for this recipe. I baked it yesterday. It’s delicious even without frosting.
There’s one doubt I have though. When I measured out my cake flour using cup measurements it weighed over 400gm. I spooned and levelled off just as you explained. Since the difference was so much, I decided to stick to your gram measure as I feared using my cup measure may dry the cake.
What measure is your cup in liquid? Mine is nearly 250ml to the brim.
Regards
Asha
My family enjoy this cake so much. I have tried various vanilla cake recipes and this is by far thee best. Thank you ♡.
Hi! I have a question, I have one cake pan if I wanted to bake this in batches could I make all the batter at once or should I make the batter in batches? Thank you!
Hi Hollie, It is always best to bake right after the batter is mixed, but I have had bakers tell me that they covered and refrigerated the batter and it was fine. You could give it a try, I think it may rise a bit less. I suggest baking in only 2 pans instead of three, leaving the batter in the refrigerator while 2 separate pans bake seems too long. Could you borrow another pan from someone?
Hi Missy, Thank you so much for leaving a comment, I am happy you enjoyed the cake
Hi, I’m just wondering what is the difference in taste and texture between this and the Vanilla Bean Cake.
Hi Latoya, I think both are delicious cakes. The Vanilla Bean Cake has sour cream that adds moisture and extra fat for a creamy texture. The buttermilk in the Vanilla Cake gives a bit thinner batter, the buttermilk also helps to produce a tender cake. You can’t go wrong with either recipe.
Can you use regular all unbleached purpose flour?
Hi Linda, If you only have all purpose flour, this is the substitution:
Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
I love this recipe . I tried it and it was wow
Please can I double this recipe Incase I need it in a bigger pan
Hi Elohor, I happy that you enjoyed the cake!! The recipe could be doubled, that would be a lot of batter (15 to 16 cups), so keep in mind if your mixer could accommodate that quantity. Another option is to increase the recipe by 1/2.
Is there any change when making cupcakes from this recipe?
Hi Gina, Bake standard size cupcakes at 350 degrees for 18 to 20 minutes
I have enjoyed this recipe for a year now. It is amazing and a success every time. My family and co-workers love it. Thanks :-)
Hi if I am making a wedding cake using 10 inch pan and 8 inch pans how many times should I double batter per pan..? Also if I use self rising flour would that be ok?
Hi TreVade, This recipe makes 7 1/2 cups batter. The suggested amount of batter for a 10×2 inch round pan is 6 cups and 3 cups for and 8×2 inch round. In our recipe we divide the batter into three 8 inch pans. We have less than 3 cups per pan and our layers are approximately 1 1/4 to 1 1/2 inches tall. That is just our preference. Below is a link to a cake batter amount chart that you will find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Can this be made into a sheet cake. If so does the recipe need to doubled. I wanted to put it in a aluminum long roasting pan.
Hi Kamika, Yes, the recipe can be made into a sheet cake. As written it will make a 9×13 sheet cake. It makes 7 1/2 cups batter.
For a 11×15 pan you will need approximately 11 cups batter ( double the recipe and you will have some leftover for cupcakes).
For a 12x 18 you will need approx. 14 cups, double the recipe with just 1 cup leftover. Click on the link below for a Cake Batter Amounts and Baking time chart that you will fine helpful
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hey, I plan to try your recipe tommorow but only have measuring cups (in ml) for my measurements. Also, I have decided to try 1/2 of the recipe.
Any tips on how to get the exact measurements with the measuring cups?
I’d also like you to guide me on making buttermilk with lemon and canned milk.
Hi Aira,
There are many conversion charts online that will calculate equivalent measurements for you.
As for the buttermilk, I have only experimented with using the substitution that we mentioned in the recipe (which uses milk). If by canned milk, you mean evaporated milk, I haven’t tried this but you may be able to find something online that could work. Good luck!
Did I miss the recipe for the icing,,
Hi Kim, In the written text above the recipe Melissa list various links to recipes that would pair well with this cake — Classic Vanilla, Classic Chocolate, Cream Cheese. All the frosting are from the Recipe Section on the site. Hope you will enjoy the cake.
I’m planning on making this cake Sunday… for this recipe can I use two 9” pans?
Hi Sandra, Yes, it can be baked in two 9×2 inch round pans. The recipe makes 8 cups batter. A 9 inch round pan can accommodate 5 cups batter, but you will be fine with 4 cups per pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Hi can u plz tell me the measurement for the ingredients if I need to bake in a rectangular tin which is 11.5*8 inches.
TIA
Hi Sravanthi, This recipes makes 7 1/2 cups cake batter. The batter amount chart I use recommends 5 1/2 cups batter for a 11x 7 pan. So you will be able to use a bit more in your larger pan. Fill your pan between 1/2 and 2/3’s full, this is if your pan is 2 inches deep. I am not sure how high this recipe rises so be sure not to overfill. Bake at 350 degrees , I can’t give you a definite time for this size pan…. 30 to 40 minutes ?? Keep an eye on it. It is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Hi, I want to know if I can use butter for the whole recipe and not vegetable oil, and will baking the cake in two 8inch pan okay
Hi Latifat, Yes, you can use all butter. Increase the butter to 1 3/4 sticks butter and leave out the oil. We use this small amount of oil because it adds extra moisture to the cake.
Hi can I use any of the vanilla for tier cakes. Won’t they be too soft to crumble over.
Also should I refrigerate the cake constantly to avoid it becoming too soft in room temperature.
Thank you in advance.
Hi Pooja, You can use any of the vanilla cakes that Melissa list in the above text. I want to make sure that you are using dowels or bubble T straws to support your cake layers on your tiered cakes. It will not crumble over at room temperature. It is a good idea to chill your cake before laying on the fondant so it will be easier to reposition the fondant if you need to. Below is a link to Tier Stacking if you would like to watch it.
https://www.mycakeschool.com/video-tutorials/simple-stacked-tiers/
I only have salted butter on hand. Is this ok to use? Should I decrease the amount of extra salt added?
Yes, that will be fine, just use 1/4 teaspoon salt.
Can you please tell me how many days / how long this cake will remain fresh and moist?
Hi Rob, If the cake is frosted with a frosting that does not need refrigeration, it should be eaten by day 3 in my opinion. If refrigerated, it should be good for 5 days. When ready to serve, remove from the refrigerator 1 to 2 hours before serving to take the chill off the cake. It should be under a cake cover in the refrigerator. Keep your cake air tight. If you would like to bake in advance, the cake layers can be baked, turn out onto individual cake boards and wrapped individually in plastic wrap and aluminum foil. They can be frozen for a month. We do this all the time with good results.
I am going to try this tomorrow it’s my husband’s birthday
I have made this cake and its the best buttermilk recipe I’ve tried. Would I be able to make it as a chocolate cake instead of vanilla? How much cocoa powder would I have to add? And do I have to put in less of the dry ingredients then?
This cake was easy and delicious!! I wouldn’t change a thing, it’s a keeper!!!
Thanks so much for your review, Michelle! We’d so glad you liked it- your cake is gorgeous!
Do the eggs and milk and all other ingredients need to be in room temp? Also, can i use sunflower oil instead of vegetable oil? Thank you!!
Hi Aina, I usually take my eggs from the refrigerator and put into a bowl of very warm water for about 10 minutes. You can also just skip this and take out in advance to warm up. I think it would be fine to use sunflower oil. I often use canola oil and the two are similar. My milk is not completely at room temperature, it sits out about 20 minutes while I am preheating the oven and assembling my ingredients.
Thank you so much! I made this cake today following your recipe and the cake turned out awesome. I also followed your cream cheese frosting recipe for this cake. I super love it! Merry Christmas!
Wow, such an amazing recipe. I never get tired of baking so adding this recipe to one of my favorites.
Hi I been doing alot of gluten free baking for my friends who are gluten free plus diary free also. I have learned to substitute gluten free flour in most recipes along with diary free butter. How do you think this cake would do with gluten free items? I know i can substitute out gluten free flour to add cornstarch. Just wandering your opinion on this. I am chef/pastry chef by trade and still learning and working on gluten free items.
This is picture of a chocolate gluten free and diary free cake I did for some friends of which it came out awesome. Wanted share this with you. The buttercream icing is my own recipe using diary free butter. Love your site alot.
I’ve been wanting to improve on my different cake making skills for a while,I read about this cake 2 days ago and made it the following day,making use of the substitution
Really I can boldly say this is a very yummy and lovely cake that I have been dreaming of a long time ago,it blew my mind.i’m so happy I came about your blog.Thanks so much.
Thumbs up.mwuah
Hi Temitope, Melissa and I thank you for posting such a nice review of the recipe, makes our day. I am so happy you enjoyed the cake!
Hi Aina, I am sorry your post was overlooked back in December. Your cake is lovely! Thank you for your nice comments.
Hi Tammy, Your chocolate gluten free and dairy free cake sounds so interesting, would love to have the recipe. Thanks for posting!
Hi Melissa
Can I use orange extract along with vanilla to make an orange flavour cake
Regards Ann
Hi Ann, It will be fine to use orange extract with the vanilla. I would reduce the amount of vanilla extract to 1 teaspoon (1 teaspoon vanilla and 1 teaspoon orange. You could also add the zest from 1 to 2 oranges for even more orange flavor.
Hello, can I use the reverse creaming method with this recipe?
Hi Debbie, The reverse creaming method should work well for this recipe. The guideline for reverse creaming is the weight of the sugar should be equal to or greater than the weight of the flour. For this recipe the sugar weight is 400g and flour 342g.
Hi!
I would like to make cupcakes this time around with this recipe. Would you recommend the same baking temperature?
Hi Daphne, Yes, bake standard size cupcakes at 350 degrees for 18 to 20 minutes. Check with a toothpick in the center for doneness.
Hi, your recipe and feedback seems wonderful. Can you help
Me clarify one doubt?
How long (time) do you beat the eggs
And one what speed on a kitchen aid?
Thank you very much for your help :)
Hi Tasneem, It is important that the butter is not too soft. The cool butter will allow for more air to be mixed in giving you a light textured cake. After the sugar is added to the smoothed butter, mix 3 to 5 minutes until the sugar and flour mixture is lightened in color and fluffy. Add the eggs one at a time mixing on low (2 or 3 setting on a kitchenAid mixer) until the yellow of the yolk disappears. After all eggs are in, mix for approximately 1 minute on low speed. Then begin adding the dry ingredients alternately with the milk. Mix on ( low speed 3)just until the dry or wet ingredients are combined. Once all ingredients are in, mix on speed 4 or 5 for usually 1 minute until the batter looks smooth and combined. Hope you enjoy the cake.
I made the vanilla buttermilk cake for my daughter’s 41st birthday. The cake is delicious and I am very pleased with this recipe. In fact, everyone thought it was delicious. I have never decorated a cake before so this cake was my first adventure. Our daughter just finished her last chemotherapy treatment after a diagnosis of breast cancer. Surgery is next week. Her young children said she needed a pink cake with sprinkles. The icing is whipped cream and mascarpone cheese. All delicious. Thank you for your informative website.
Your cake is beautiful! I love the pink frosting and piping decorations. My prayers and best wishes to your daughter, I hope all goes well for her.
Hi,
I’ve made this cake few times and it’s perfect. I’ve decided to freeze the sponge in advance for future use. How long do I need to defrost the sponge before frosting and also eating? Thank you
Hi Salma, I am sorry your question was overlooked. If wrapped in plastic wrap and aluminum foil, keeping it airtight, it can be frozen for 2 months. To thaw, remove from the freezer and place on your countertop. When condensation forms on the aluminum foil, unwrap and allow to thaw. It can be frosted before it is completely thawed.
Hi, I absolutely love this recipe! Is there any way you can turn it into a chocolate cake?
Hi Ingrid, We are happy you are enjoying the Vanilla Buttermilk cake. Below is the link to our Chocolate Buttermilk Cake.
https://www.mycakeschool.com/?s=chocolate+buttermilk+cake
Hi..one question about the eggs please..are they large or medium?
It is 4 large eggs. I hope you will enjoy the recipe.
I made this cake with gluten free flour mix (1 : 1) and it was incredible!
Thank you!
Hi Ann, Thank you so much for posting this. I know it will help others who want to bake gluten free. What gluten free flour mix did you use?
I love this cake! So delicious and exactly the recipe I’ve been needing!
Do you know how many cups of batter it makes? Thank you!
Hi Allie, I am sorry this question was overlooked. The Vanilla Buttermilk cake recipe makes 7 1/2 cups batter. Thank you for your nice comments on the recipe.
Hi Ann- Sorry that I missed your post- So happy to hear that it worked well with the gluten free flour!
Hi Melissa! I love using your cake recipes! They always come out perfectly! I have a question about sizing. Do you ever make your cakes in 10” pans? If so, how do you adjust your recipes to come out with 3 10” cakes? Thank you!
Hi Leah, We never bake in 10 inch round pans. This recipe makes 7 1/2 cups batter. We have doubled recipes with no problem, but we have not tripled them. A (10×2) inch round can hold 6 cups batter, if you put only 5 cups in each pan you could just double the recipe.
This cake I made on a whim wanting to use up some buttermilk. I was blown away by how good it is. It is now my go to vanilla cake recipe.
Thanks Rebecca! Sorry that we missed your comment on the cake! So glad that you enjoyed it. xo
I have made this cake twice and it is the best vanilla cake I have ever eaten! I would like to make it into four 8-inch layers. Can I accomplish that by just increasing the recipe by one-third? Thanks.
Hi Rachel! I’m sorry that we missed your comment- that may work but we haven’t tried increasing the recipe by 1/3. If you are wanting 4 layers so that you will have an extra layer of filling, you can pour the batter into two 8 inch pans instead and slice each thick layer in half to make 4.
Hello,
Thank you for this wonderful recipe! I made it day with a berry compote and chantilly cream- it was amazing.
I’ll be using this cake for my daughter’s first birthday next month.
I can’t wait to make the other cake recipes on your site.
Cheers Love,
Thank you Amanda! So glad that you enjoyed the recipe. The berry compote and chantilly cream combination sounds delicious!
Made this vanilla cake with three 6 inch layers with fresh whipped cream and jam layers covered with buttercream frosting. It was super delicious, great texture and loved by all.
Thanks for the great recipe!
Hi Kitcheniest, Thanks so much for your nice comments on the recipe. Your cake sounds delicious!