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BBB113 Vanilla Celebration Cake FINAL

Vanilla Birthday Cake Recipe

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Hi Bold Bakers! 

Bigger Bolder Baking is 2 years old today so we are celebrating with this impressive Vanilla Birthday Cake recipe. Every Bold Baker needs a Master Recipe for Vanilla Birthday Cake with Vanilla Buttercream Frosting. It is a must have in your repertoire. I promise you this cake recipe will never fail you and you will have it for years to come.

I know my strengths as a baker and cake decorating is not one of them. So what I do is use the simplest technique to get over-the-top results like this beautiful Birthday Cake covered in sprinkles. 

This cake is a classic with a lovely vanilla flavor. It is soft and light and the buttercream helps make it a simple, big slice of heaven.

 Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Don’t worry if you are not a great cake decorator. Adding Sprinkles covers a multitude of sins. Your cake will look flawless with my method.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

You can not beat a classic Vanilla Cake, it’s one of my favorite. The sprinkles on this cake make it over-the-top amazing!

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

When making your next celebration cake remember you cannot go wrong with Sprinkles!!! Just when you think you added enough, add MORE!

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Once decorated, this cake keeps well for 3-4 days in the refrigerator.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

This Vanilla Cake freezes really well and can be kept for 4 weeks in the freezer

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

This Birthday cake is best served at room temperature. The flavors and texture will be much better.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Find my Vanilla Buttercream Frosting recipe here.

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4.8 from 15 reviews
Vanilla Birthday Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 cups (450g/15oz) cake flour*, sifted
  • 2 cups (480g/16oz) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 5 large egg whites, at room temperature
  • 1 whole egg, at room temperature
  • 1 cup (6oz, 170g) whole milk or full fat buttermilk
  • 2-1/4 teaspoons pure vanilla extract
  • ¾ cup (170g, 6oz) unsalted butter, cold
  • Vanilla Buttercream Frosting (Master Recipe Here)
Instructions
  1. Heat oven to 350 degrees. Butter and line three 6-inch cake pans with parchment paper.
  2. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
  4. Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
  5. Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  6. Divide the batter evenly into the prepared pans.
  7. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
  8. Once Bake let the cake cool on racks for 20 minutes before removing them from the tins.
  9. When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
  10. To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
  11. Place bottom cake layer on the table or cake turntable.
  12. Spread your chilled butter cream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
  13. Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer” . Chill until set, about 30 minutes.
  14. Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
  15. Store in the fridge for upto 3 days. Before serving let it at room temperature for 30 minute and then enjoy!

“A party without cake is just a meeting” ― Julia Child

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

26 Images
Submit Your Photos
13499775_1715962235320494_1353051285_o
FAT BAKER
image
anjicooper
image
Valerie Cheng
image
anjicooper
InShot_20160831_042059
FarishtaSakib
InShot_20160831_041951
FarishtaSakib
image
Julie Lecoeuvre Mua
InShot_20160831_041021
FarishtaSakib
IMG_20160906_210031
Honey Ann Fisher
img_20160423_173004
Giselle.bg
20161016_152900
FizaZaki
image
Safa
20161101_230404
maddylumpkin
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Aishu Prabhu
img_5193
Josh Bienstock
img_20161218_180021
MarianaPatricio
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amritavijay
collage-1484258539399
Naidy
IMG_20170103_173528
Naidy
Sprinkles
Jacqueline A. Hunter
IMG_2862
JosephSVP
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Lorena Escoffie
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Fatema98
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Fatema98
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Dermot McNamara

344 Comments

  1. Sara youssef on February 25, 2016 at 9:02 am

    Happy Birthday bigger bolder bakers & thank you very very very much Gemma for all this amazing recipes and thank you for this amazing vanilla birthday cake I will try it because my sister ‘s Birthday is today

    • Profile photo of Gemma Stafford on February 25, 2016 at 3:20 pm

      Thank you Sara, I hope it is a great success,
      Gemma 🙂

      • Profile photo of Rezwana786 Rezwana786 on July 5, 2016 at 5:19 am

        Hi Gemma please reply can I use while eggs instead and caster sugar? I really want to try this ❤️?

        • Profile photo of Gemma Stafford on July 6, 2016 at 11:25 am

          No, sorry eggs will not replace sugar.

          • Shirley Castillo Vanderau on July 23, 2016 at 9:12 pm

            I think she meant to use whole eggs instead of just egg whites and use caster sugar instead of regular white sugar



          • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 12:09 pm

            Hi there,
            I think you are right! Thank yuo for that. the whole egg will be a ‘yellow’ cake, and very good too, and caster sugar will be good too. I am sorry i missed this thread!
            Gemma 🙂



      • Profile photo of FarishtaSakib FarishtaSakib on August 30, 2016 at 3:30 pm

        Hi Gemma,
        I made dis cake today fr my chef’s b’day! N she really loved it!

        • Profile photo of FarishtaSakib FarishtaSakib on August 30, 2016 at 3:38 pm

          By the way do i need to use caster sugar instead of regular sugar?

          • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 2:57 am

            Hi there, yes, for most cake recipes if you can get caster sugar it is best to use it. Granulated sugar in the US is as fine as caster sugar so this is good too, Gemma 🙂



        • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 2:57 am

          That is great, i am really happy to hear that 🙂

          • Profile photo of FarishtaSakib FarishtaSakib on September 1, 2016 at 3:10 am

            K thnx miss Gemma 😊



    • Olivia on March 6, 2016 at 6:39 am

      That looks nice I going to make it

      • Profile photo of Gemma Stafford on March 7, 2016 at 7:11 am

        Hi Olivia,
        Do make it, it will become a go-to recipe, it is such a light and moist cake,
        Gemma 🙂

    • Profile photo of hnisa786 hnisa786 on June 19, 2016 at 10:15 am

      Happy birthday to your sister

    • Profile photo of ijacobs ijacobs on September 24, 2016 at 6:22 pm

      Hi Gemma!
      I made this cake for my mom’s birthday, and we all absolutely loved it!! The only problem I had was with not having enough icing. Is there a certain amount I should be using for each section? Thank you so much for this recipe!!

      • Profile photo of Gemma Stafford Gemma Stafford on September 25, 2016 at 3:30 am

        Oops! sounds like you were very generous with the layers! I usually take out the portion I wish to use for the frosting, then I know how much I have for the filling. It is a generous amount, so you should have loads – be meaner next time 🙂

    • Yazmin❤️👑🙈 on October 2, 2016 at 3:57 pm

      Can all purpose flour substitute cake flour

      • Profile photo of Gemma Stafford Gemma Stafford on October 3, 2016 at 1:14 am

        Hi there, yes it can! If you have cornstarch/cornflour you can substitute one tablespoon of the all purpose flour for one tablespoon of cornstarch and this reduces the gluten in the flour, and makes the cake more tender. It will be good without this step, do not mix beyond where the flour is incorporated, do not over beat as this toughens the gluten! Gemma 🙂

    • Lisette on December 5, 2016 at 5:06 pm

      Hi,

      How many minutes would I put in the oven if I used a 9 x 13in pan?

      • Profile photo of Gemma Stafford Gemma Stafford on December 6, 2016 at 1:18 am

        Hi Lisette,
        So this will be a tray bake, and the time will indeed be shorter. I would say you will need to keep the temperature at 180C, then check it at about 25 mins. Do not keep on opening the oven as this will cause a drop in temperature and affect the bake, though you can take a peek!
        When the cake is fully baked it will be firm to the touch in the middle, on top, and the edges will pull away slightly from the sides of the pan.
        Do line the pan well with parchment, or buttered greaseproof paper, to make for easy removal. Allow to cool in the pan for about 5 mins, turn out on to a rack, and there you are!
        Gemma 🙂

    • Beverly on January 19, 2017 at 8:39 pm

      I made this cake today as it was my birthday , my 2 grandkids who are teenagers tasted it and thought it was to dry and I agreed but they liked the frosting , but glad I tried it other wise it came out just like yours !

      • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:54 am

        Ah! was it a tad over baked! this is usually a moist cake, changing the ingredient will change the result too, I am not sure why it would be dry, I am sorry you were disappointed,
        Gemma 🙂

    • Beverly on January 19, 2017 at 8:43 pm

      Made the cake it came out perfect but was lacking flavor, any suggestions?

      • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:53 am

        Was this a matter of adding more vanilla? I am not sure, it is a mild tasting cake really, designed to work with the buttercream, and other additions such as fruits, jam etc.
        Gemma 🙂

  2. Sandra on February 25, 2016 at 9:03 am

    Hi Gemma,

    Your cake looks amazing! Is it possible make this cake recipe into a yellow cake?
    Thanks so much for all your wonderful recipes and inspiring vlogs! 🙂

    Happy Anniversary,
    Sandra

    • Profile photo of Gemma Stafford on February 25, 2016 at 3:08 pm

      Hi Sandra,
      I suppose it would work! use four whole eggs I think! Usually you would use all purpose flour for yellow cake, it has a different texture to white cake, which is a cross between a cake and a meringue.
      Gemma 🙂

  3. Sonal on February 25, 2016 at 9:05 am

    Happy 2nd birthday Bigger bolder baking ! Wishibg you many more bigger bolder baking years ahead ,stay blessed dear !

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:48 pm

      Ah Thank you Sonal,
      I appreciate your good wishes and blessing,
      Gemma 🙂

  4. Rachel on February 25, 2016 at 10:00 am

    Congratulations! The cake looks amzing and moist.
    Is cake flour the one with cornflour? Don’t have this in England I think.

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:53 pm

      Hi Rachel,
      Cake flour is plain flour, to which you would add a raising agent. In Ireland we call it cream flour!
      Gemma 🙂

    • Profile photo of Gemma Stafford on February 25, 2016 at 3:05 pm

      Hi Rachel,
      Cake flour is slightly different to all purpose flour in that it has a lower protein content and a different texture when baked.
      Pastry flour is a similar thing. Some people alter all purpose flour to create a cake flour, but it is not the same thing. Tesco do a pastry flour which should work, it is about 8% protein,
      Gemma 🙂

  5. Lena on February 25, 2016 at 10:04 am

    Can I substitute cake flour with all purpose flour and vanilla extract with vanilla sugar?

  6. Kelly on February 25, 2016 at 10:06 am

    Hi! I have a silly question. Is there a reason why you baked the cakes with a cookie sheet underneath? Just wondering! Thanks. Kel

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:14 pm

      Hi Kelly,
      Habit! sometimes with loose bottom cake tins they leak, and having the sheet underneath makes them easier to handle, prevents pushing the bottom up when putting in the oven, that is it really,
      Gemma 🙂

      • Holly on June 6, 2016 at 7:03 pm

        How meny people does it feed?

        • Ashley on November 23, 2016 at 10:17 pm

          This recipe feeds 8 people.

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:34 am

      Hi Kelly, I think I missed this message in the list! I use a cookie sheet to make the loose bottom tins easier to handle really, it is an old habit,
      Gemma 🙂

  7. elpida charalampidou on February 25, 2016 at 12:57 pm

    I Love your recipes!!!!!

    • Profile photo of Gemma Stafford on February 25, 2016 at 3:19 pm

      Thank you Elpida 🙂

  8. elpida charalampidou on February 25, 2016 at 12:59 pm

    I Love your recipes!!

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:01 pm

      Hi Elpida,
      Thank you so much for your kind comments, and for being with me, it would not be the same without you,
      Gemma 🙂

      • elpida charalampidou on February 24, 2017 at 11:08 pm

        Gemma thank you!!For being always here 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 7:26 am

          Thank you Elpida,
          you guys are really important to me, I am happy to be here for you,
          Gemma 🙂

  9. Aida on February 25, 2016 at 1:30 pm

    Hello! I was thinking of making this cake, but I only have a 25 cm in diameter cake pan. What should I do? can u please make the same vanilla cake recipe with this type of cake pan (25 cm) for me?

    • Profile photo of Gemma Stafford on February 25, 2016 at 1:57 pm

      Hi Aida, you can of course use this pan. Try it one time, all of the mix in one tin, when the cake is baked and cooled, slice it carefully through the middle to add the butter cream. You will probably just get two layers, but it will still be delicious. Keep an eye on it in the oven, it may bake a bit quicker than mine.
      I hope this works well for you,
      Gemma

  10. Mariam on February 25, 2016 at 2:10 pm

    I became a more passionate baker because of you. So thanks!
    Check my food blog, it’s in Arabic, but food has no language I guess 🙂

    • Profile photo of Gemma Stafford on February 25, 2016 at 2:42 pm

      Hi Mariam, That is great! It is hard work writing a blog, and important to keep at it! Consistency is what it is all about, you will succeed that way, thank you for being in touch,
      Gemma 🙂

  11. Hazera Begum on February 25, 2016 at 7:45 pm

    Can I use all purpose flour instead of cake flour? I also have a bigger pan than yours do I have to bake it one at a time?

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:33 am

      Hi there, Yes you can, though it is slightly different. Cake flour is lighter, though higher in protein. Sometimes people would substitute one tablespoon of the all purpose flour with cornflour, to lighten it! Pastry flour will also work,
      Gemma 🙂

  12. Ginn on February 25, 2016 at 10:45 pm

    Hi Gemma, Love your recipes.
    If I don’t have so many cake pans, can I bake into one 6-in cake pan which is high?
    Thanks!

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:36 am

      Hi Ginn, Yes you can, but you will need to keep an eye on it in the oven, it will take longer to bake. When the top is firm, it will be baked.
      Gemma 🙂

  13. Lola on February 26, 2016 at 4:42 am

    Hey Gemma happy birthday to BBB 🙂 This cake looks fantastic! One question, can I use all purpose flour instead of cake flour?
    And is cake flour the one with corn starch?

    • Profile photo of Gemma Stafford on February 26, 2016 at 8:10 pm

      Thanks so much for your question, Lola. You can use all-purpose flour for this recipe. The difference between flours is the amount of protein. Cakes are best made with flour with less protein, like cake flour. All-purpose flour fall right between bread flour and cake flour. Hope this helps 🙂

  14. Humaira on February 26, 2016 at 6:39 am

    Ur all recepies super and very easy way to make and happy birthday ur blog

    • Profile photo of Gemma Stafford on February 26, 2016 at 8:04 pm

      Thank you so much. I try to share recipes that everyone can make. Stay tuned for more 🙂

  15. Neha on February 27, 2016 at 2:50 am

    Congrats…..can u provide the best basic eggless vanilla and chocolate cake recipe’s too cuz I am a vegan but I want to do this cake badly cuz it looks yum and beautiful…

    • Profile photo of Gemma Stafford on February 27, 2016 at 12:58 pm

      Hi Neha,
      I am working on eggless, and dairy free recipes. I do know that this is a big area of concern to a lot of my followers. stay tuned for some new ideas in 2016,
      Gemma 🙂

  16. Sam Chan on February 27, 2016 at 10:21 am

    Hi Gemma,

    Can I reduce the sugar to 1 1/2 cups? Thanks so much

    • Profile photo of Gemma Stafford on February 27, 2016 at 12:34 pm

      Hi Sam, baking is a bit of a science. If you alter the recipe, you alter the result. That said, it is worth a try. It would be an experiment, just like science!
      I will be interested to know if it worked,
      Gemma

  17. mandy on February 27, 2016 at 2:15 pm

    confuse do I use plain flour or self raisen flour from uk

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:37 am

      Hi there Mandy,
      Plain flour, but if you can get pastry flour it is lighter. They have this in Tesco as far as I remember,
      Gemma 🙂

  18. likeyougemma on February 27, 2016 at 6:03 pm

    hi gemma. I really really really really really really like this!
    Pls check out my website. I’ve started a new baking blog and i make smores and barks and super easy stuff too! Happy Bday. I watch your videos every friday because when you uplod it it’s friday for me. It’s a ritual. God bless your soul gemma Stafford! Oh and your husband Kevin too!

    • Profile photo of Gemma Stafford on February 28, 2016 at 1:53 pm

      I will check it out!

    • Profile photo of Gemma Stafford on February 28, 2016 at 2:01 pm

      Hi there, I looked at your website, and I really like it! What is you want your followers to do? The first page should ask them to do something, this is a landing page, google this and follow the ideas you find, it will bring you more visitors, good luck,
      Gemma :

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:38 am

      Hi there,
      I did look at your website, it is lovely, colorful and interesting, well done,
      Gemma 🙂

  19. Laiju on February 28, 2016 at 4:58 am

    Hello gemma
    Happy birthday BBB!
    Made this cake today awesome! It was so moist and light. Can you show how to make fresh cream frosting?
    🙂

    • Profile photo of Gemma Stafford on February 28, 2016 at 1:44 pm

      Hi Laiju,
      I am so happy you like this recipe. Fresh cream frosting is just double whipped cream, with a little vanilla sugar added and whipped to be thick. Then you spread it on the cake. The problem is that you need to serve it and eat it quickly! but it will be delicious,
      Gemma 🙂

  20. Catherine on February 28, 2016 at 10:58 am

    Hello Gemma, Looking forward to trying this lovely cake. Your recipe calls for 1 cup of milk or buttermilk (6 oz/170g) but 1 cup should equal 240g. Can you please clarify? Thank you 🙂

    • Profile photo of Gemma Stafford on February 28, 2016 at 1:18 pm

      hi catherine, you are right, this is a smaller measurement, so a reduced cup (6oz), rather than the usual 8oz.
      Thank you for pointing this out to me,
      Gemma 🙂

      • Catherine on February 28, 2016 at 10:49 pm

        Thank you for your response, Gemma 🙂 I really appreciate you getting back to me. I tried your cake recipe tonight. My batter came out really thick, so I added the additional 1/4 cup to make a full 1 cup of milk as the batter did not look anything like in your video (loose batter) and batter was also more than enough for three 6-inch pans. Cake has a great flavor but came out really dense so something went wrong somewhere. I did weigh all ingredients. Is flour amount correct? I definitely want to try again 🙂 Thank you!!

        • Profile photo of Gemma Stafford on February 29, 2016 at 10:42 am

          Hi Cathrine,
          I will check this recipe again, I do hope I have not put you wrong, I hate, causing waste,
          Gemma

        • Peninah on March 3, 2016 at 11:39 am

          Hi Catherine, did you try out the recipe again? What was the outcome?

        • Nurul on May 20, 2016 at 2:59 am

          Hi Catherine and Gemma,

          I tried this recipe today and my cake turned out a bit dense. Couldn’t find anything wrong with the method as I watched the video over and over. So I decided to check from the link that Gemma gave for the recipe. I found the measurement for the cake flour is 345g only – not 450g as stated by Gemma, and the milk is 237ml. I might try this recipe again since the taste is great. Correct me if I’m wrong Gemma?

          – Hello from Malaysia, Nurul

  21. Whitney on February 28, 2016 at 12:31 pm

    Hi Gemma!
    Can you make a recipe using the new red velvet Oreos? I saw them in my grocery store today and wanted to use them for baking!

    Thanks,
    Whitney

  22. Mejuez on February 28, 2016 at 2:06 pm

    Wow i like this cake colour.. 🙂

    Thanks for sharing recipe.. I copy for makee it yaaa…

    http://www.mejuez.com

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:39 am

      Hi there Mejuez,
      Thank you, it is because it is mostly egg whites. I hope oyu bake it!
      Gemma 🙂

  23. Joey on February 28, 2016 at 2:12 pm

    This recipe is Anne for keeps. The buttermilk frosting is simply delicious and light. The vanilla cake is such a classic. Thanks for sharing. Congrats on your second year!

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:41 am

      Thank you Joey,
      Gemma 🙂

  24. Holly G on February 28, 2016 at 5:53 pm

    Can you try to make homemade macaroons

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:41 am

      Hi Holly,
      Check out my website (www.biggerbolderbaking.com) for this recipe,
      Gemma 🙂

  25. Aleya on February 29, 2016 at 4:36 am

    Hi, Gemma! Happy 2nd birthday bigger bolder baking! The cake looks really amazing. Gonna try them for my birthday soon. Oh, i’ve tried few of ur recipe and they turned out really perfect and tasty! Thanks a lot. Much love from Malaysia .

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:25 am

      Hi there Aleya, thank you so much for your kind words, and all the way from Malaysia too!. I am happy that you are enjoying my recipes, Gemma 🙂

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:48 am

      Hi Alyea, thank you for your kind comments, I am happy you are enjoying the recipes,
      Gemma 🙂

  26. elizabeth urmson on February 29, 2016 at 1:43 pm

    can you please make Wegmans Ultimate Chocolate Cake with Chocolate Frosting please I have tried it and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO delicious I NEED THE RECIPE I need it now

    • Profile photo of Gemma Stafford on March 1, 2016 at 2:28 pm

      LOL.! I will check this out,
      Gemma 🙂

  27. elizabeth urmson on February 29, 2016 at 1:44 pm

    what kind of chocolate do you use

    • Profile photo of Gemma Stafford on March 1, 2016 at 2:27 pm

      Hi Elizabeth,
      I use a 70% cocoa solids chocolate, here in the Us I generally use Ghiardelli, though any good chocolate will fill the bill. 70% cocoa solids will give you a good flavor, will milt easily and blend in with other ingredients well.
      Gemma 🙂

  28. Michelle on March 1, 2016 at 8:42 am

    I know you can never have enough, but how much should I buy in the ‘Sprinkles’ section for this cake? The recipe doesn’t mention it. I cup, 2 cups? Thanks, Gemma!

    • Profile photo of Gemma Stafford on March 1, 2016 at 2:24 pm

      Hi Michelle, I think I used about two cups. It is a lot, and you could do it more lightly if you wish,
      gemma 🙂

  29. Blessing O on March 1, 2016 at 2:03 pm

    Hi Gemma,

    Happy 2nd birthday! I pray for many more years 🙂
    I want to try this recipe out but in 2 9″ pans. How much should I increase the recipe by?

    • Profile photo of Gemma Stafford on March 1, 2016 at 2:23 pm

      Hi Blessing, Thank you so much for your good wishes 🙂
      I would not change the recipe, two 9″ pans should take the same mix as 3×6″ pans. I hope this works out well for you,
      gemma

  30. Kawthar on March 2, 2016 at 9:13 am

    Hi Gemma , I’ve tried most of your recipes , I loved them all … My question isn’t the 4 teaspoons of baking powder too much ? I’m afraid it will noticeable in the taste ? !

    • Profile photo of Gemma Stafford on March 2, 2016 at 2:54 pm

      Hi Kawthar, no, it is not too much, this is the correct measurement for the quantity of ingredients for white cake.
      do try it ,it will work out really well,
      Gemma 🙂

      • Peninah on March 3, 2016 at 11:37 am

        Hi Gemma! Thanks for this simple great recipe. I too have q query on the baking powder; do you scoop or fill in the teasspoon? Do you level out or use the heaped teaspoon?

        • Profile photo of Gemma Stafford on March 4, 2016 at 4:28 pm

          Hi Peninah,
          A loosly filled spoon, slightly domed on top. When I use a level teaspoon I say so in the recipe.
          Happy baking,
          Gemma 🙂

        • Peninah on March 24, 2016 at 11:34 am

          Thank you Gemma!

  31. elizabeth on March 2, 2016 at 1:16 pm

    for the brownies can you bake them in a 9 by 13 rectangular pan yes or no

    • Profile photo of Gemma Stafford on March 2, 2016 at 2:47 pm

      I am not sure which recipe you mean. Is it the layer cake recipe? if so, yes, that should work well as a tray bake,
      Gemma 🙂

    • Profile photo of Gemma Stafford on March 2, 2016 at 2:55 pm

      Yes, I think this will work, I am presuming you are talking about the layer cake recipe for brownie?
      Gemma 🙂

  32. elizabeth on March 3, 2016 at 7:11 am

    yes i am thanks i am makeing brownies for my brother birthday

    • Profile photo of Gemma Stafford on March 4, 2016 at 4:29 pm

      Hi Elizabeth,
      I am sure your brother will love your brownies. Happy birthday to him from me too,
      Gemma 🙂

  33. elizabeth on March 3, 2016 at 7:12 am

    i usually use a 9 by 13 in pan when i make brownies

    • Profile photo of Gemma Stafford on March 4, 2016 at 4:30 pm

      That should be great,
      Gemma 🙂

  34. elizabeth on March 3, 2016 at 12:14 pm

    when I make brownies a use a 9 by 13 inch pan for a big party it serves 20-30 people

  35. patty on March 4, 2016 at 4:16 pm

    Gemma I was wondering do you think this birthday cake would be good with strawberry slices between the layers. Love your videos I’m planning on making this cake for my birthday tomorrow! Can’t wait.

    • Profile photo of Gemma Stafford on March 4, 2016 at 4:25 pm

      Hi Patty,
      Yes it would be lovely, but you will need to eat it in one day, as the fruit will begin to spoil. It would perhaps be better to use them as decoration, and to serve some in a bowl beside the cake. Happy Birthday to you too!
      Gemma 🙂

  36. Zunaira on March 5, 2016 at 8:28 am

    Hi Gemma, I made this cake however it was really lumpy after i put in the wet ingredients. The batter didn’t come out as smooth as it showed in the video, so i think i over mixed it? Ive just put them into the oven, so i’m not sure how they will come out. Any tips on why it was lumpy and how to fix it?

    Thanks

    • Profile photo of Gemma Stafford on March 5, 2016 at 3:04 pm

      Hi Zunaira, I am not sure how that worked out for you! Over-mixing should not mean lumpy, but that the air has been beaten out. I hope it was better when it was baked,
      Gemma 🙂

  37. Aishling on March 5, 2016 at 10:12 am

    If you were to use 9 inch rounds instead of 6 inch rounds but only 2 layers is it still the same quantities??

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:57 pm

      Hi Aishling, yes, this should be perfect,
      Gemma 🙂

  38. Maureen on March 6, 2016 at 10:14 am

    Incredible!!!

    • Profile photo of Gemma Stafford on March 7, 2016 at 7:10 am

      Hi Maureen, this is a nice recipe, so simple, and a bit like angel cake, so nice texture.
      I hope you enjoy making it,
      Gemma 🙂

  39. Alice on March 7, 2016 at 9:45 pm

    Can this be made as effectively with gluten-free adjustments?
    Will it be as tender, moist, tastey?
    Please advise?

    • Profile photo of Gemma Stafford on March 8, 2016 at 6:19 am

      Hi Alice,
      I certainly think it is worth a shot! The change I would make would be to separate all of the eggs, whisk the egg whites on their own until thick, and then combine with the egg yolk, and fold in the other ingredients. When you think about this it is almost an angel food cake, so very moist and light. I intend to develop some gluten free recipes in the coming months, it is a big issue for a lot of my followers,
      Gemma 🙂

  40. Brenda on March 8, 2016 at 7:01 am

    My son has his heart set on a strawberry cake . Do you think adding strawberry jello powder would work? And can this be made in a jelly roll pan?

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:59 am

      Hi Brenda,
      First things first!
      You could bake this in a jelly roll pan. You could add a few drops of red coloring to make it pink. You could spread it with strawberry preserve/jam, roll it and use fresh strawberries to decorate the it. You could also serve strawberries on the side. Check out the meringue recipes on my website too, kids usually love meringue, and it goes so well with strawberries. Not sure about the Jello!
      Gemma 🙂

  41. Updesh on March 8, 2016 at 8:49 am

    Cn we made this cake in microwave??

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:54 am

      Hi Updesh,
      Simply, NO!
      Any large cake will not cook well in the microwave, it will cook in spots and be inedible. You could cook it in a toaster oven tray by tray.
      Gemma 🙂

  42. Jessica Muniz on March 8, 2016 at 10:08 am

    What is cake flour? and how do you make it?

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:52 am

      Hi Jessica,
      Cake flour is a lower gluten flour, used in pastry and cakes by professional bakers, now available in many stores. In the UK and Ireland Tesco do one called Pastry flour. Effectively if you weigh out 1lb of plain,all purpose flour, remove 2 tablespoons of this, and substitute 2 tablespoons of cornflour/cornstarch, you will lighten the flour and reduce the gluten content. Then carry on as per recipe.
      This should work really well, or you could carry on with all purpose flour where the result will be slightly heavier. TIP: once the flour has been added do not over mix,
      Gemma 🙂

  43. ann lamper on March 8, 2016 at 11:32 am

    looks wonderful. can ‘t wait to try!!!

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:47 am

      Hi Ann,
      Do try this, it is light and impressive too,
      Gemma 🙂

  44. Kristianne on March 8, 2016 at 1:13 pm

    I’m going to make this for my daughter’s 1/2 birthday this weekend, she can’t really eat it but it will be adorable in pictures! And we can enjoy it.

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:46 am

      Hi Kristianna,
      What a sweet picture you paint! She will be trying to get at it though 🙂
      Gemma

  45. Bev on March 8, 2016 at 6:45 pm

    Hi Gemma,
    The recipe came out perfect the first time I made it but when i tried it again my cake came out dry. I just tried it again thinking I may have left something out but it was still not like the very first one I baked. Help please!

    • Profile photo of Gemma Stafford on March 9, 2016 at 2:45 am

      Hi Bev,
      I am glad you like this recipe, it should be light and moist. What occurs to me, provided all of the recipe has been included, is that your oven temperature may be a little high. Not all ovens are the same, or consistently the same. Next time adjust your temp by about 10 degrees, and keep and eye on the cake after about 15 mins. If it if firm to touch, and lightly golden it is done. It is worth a try!
      Gemma 🙂

      • Bev on March 9, 2016 at 9:32 am

        Thank you so much for your response!!
        I went back to read your instructions and I think the problem was – when I added the liquids to the dry ingredients, I did not mix it enough (till it got light and floffy).
        I’ll try it again!

        • Profile photo of Gemma Stafford on March 10, 2016 at 2:57 am

          Ah Bev, I am sorry this did not work, but it worth another try,
          Gemma 🙂

  46. Annette on March 9, 2016 at 5:03 am

    Hi Gemma,
    When you say 180 degrees is that a fan oven or regular? Also, is Cream Flour ok to use in place of the Cake Flour or should I search out the Pastry Flour from Tesco that you talked about?
    Living in Ireland. Recipe looks great, looking forward to trying it.
    Thanks 🙂

    • Profile photo of Gemma Stafford on March 10, 2016 at 3:11 am

      Hi Annette,
      180 degrees is a convection oven, so for fan you can adjust down by 10 degrees. I do not always adjust the temp, but this is a pale cake and you want a pale finish. Touch the top of the cake towards the end of cooking time. Of it is firm, it is cooked.
      Pastry flour has a lower gluten content than plain flour. If you weigh out the required amount of flour for your recipe, remove one tablespoon per one pound weight, and add back one tablespoon of cornflour, you reduce the gluten content of the plain flour. I have used the Tesco one, and it is a lovely product, fabulous for pastry too. Thank you for being in touch, Happy St Patrick’s day 🙂
      Gemma

  47. olivia on March 9, 2016 at 4:51 pm

    gemma do we have to use cake flour and if so where can you get it?

    • Profile photo of Gemma Stafford on March 10, 2016 at 2:47 am

      Hi Olivia,
      Cake flour is lower in gluten than all purpose flour, typically used in professional baking, now available in many stores. Sometimes it is called pastry flour (Tesco in the UK and Ireland). Effectively you can convert all purpose flour by weighing the amount required by your recipe, removing one tablespoon of this per one pound weight, and substituting with one tablespoon of cornstarch/cornflour. This reduces the gluten content of the flour. If you use all purpose flour you just need not to over mix it,
      Gemma 🙂

  48. faatimah on March 9, 2016 at 9:28 pm

    Hi gemma.
    Thanks for sharing ur recipe.
    I want to try this recipe but i want to make only half of it coz its just for the home.
    Can u pls advice for the eggs how many must i use.
    Thanks a lot.

    • Profile photo of Gemma Stafford on March 10, 2016 at 2:37 am

      Hi Faatimah,
      I would be happy to use 3 medium eggs, at room temperature, this should be perfect.
      Gemma 🙂

  49. faatimah on March 12, 2016 at 8:12 am

    Hi again gemma.
    For the eggs is it 3 egg white and 1 whole egg or 3 whole eggs?
    Thanks

    • Profile photo of Gemma Stafford on March 13, 2016 at 4:31 am

      Hi Faatima,
      There is only one whole egg, The remainder is egg white.
      Take a look at the recipe again, this is why the cake is so light and pale.
      Gemma 🙂

  50. Reza Hussain on March 13, 2016 at 8:27 am

    That cake looks great. You are such a pro. Which brand on cake pans are those and where did you buy them from? 😉

    • Profile photo of Gemma Stafford on March 14, 2016 at 3:36 am

      Hi Reza,
      These pans are from ‘Sur La Table’ and I think I got them from Amazon.com. They are nice deep pans, and not too big.
      Gemma 🙂

  51. Ronda on March 13, 2016 at 10:00 pm

    Hi Gemma, I was wondering if I can make cupcakes using this recipe. Love this recipe!!

    • Profile photo of Gemma Stafford on March 14, 2016 at 2:55 am

      Hi Ronda,
      Yes you can, it makes a lovely light cake, just watch them when baking that they do not brown too much on top, when they feel firm to the touch, they are done,
      Gemma 🙂

  52. aimen on March 15, 2016 at 6:03 am

    gemma how many cupcakes can be made from this cake batter

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:12 pm

      Hi Aimen,
      A lot! at least 24 cupcakes, depending on the size of your pan/papers. It works really well too!
      Gemma 🙂

  53. kruti on March 15, 2016 at 7:03 am

    hey Gemma !!!
    I love your videos and the recipes but I really want a eggless vanilla cake recipe which I want to make for my brother …. please help with this , love you

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:07 pm

      Hi Kruti,
      I though I had answered this comment, forgive me if I did.
      (www.chefinyou.com) is a great website for egg substitution. Here you will find all sorts of suggestions, but this particular cake relies on egg whites so much that it would not work without the eggs.
      Gemma 🙂

  54. Amy on March 17, 2016 at 10:31 am

    I make and decorate lots of cakes all of the time for my clients, and I’ve been searching for a good vanilla recipe that is sturdy enough to carve and not crumble to pieces!!! Is this vanilla cake recipe sturdy enough to carve once cooled?!?! Thank you, and keep the videos coming, you are doing a wonderful job!!!!! 🙂

    • Profile photo of Gemma Stafford on March 17, 2016 at 3:16 pm

      Hi Amy,
      Yes it is, it is moist and does not crumb easily, It is the high egg white content, a bit like angel cake,
      Gemma 🙂

  55. Susan on March 24, 2016 at 11:26 pm

    Hi Gemma
    I’m wondering if I could use my silicone bundt pan for the Vanilla cake?

    • Profile photo of Gemma Stafford on March 25, 2016 at 3:07 am

      Hi Susan,
      Yes you can, you will need to keep an eye on the baking time. Check it after about 20 mins, then keep an eye on it,
      Gemma 🙂

  56. Julie on April 6, 2016 at 2:28 pm

    I’m visiting my cousin who lives at high altitude and I want to make this cake for her birthday. Will I have to make any adjustments to the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on April 7, 2016 at 2:45 am

      Hi Julie,
      I do know that high altitude affects boiling time, but I do not know enough about this subject to advise. The recipe should remain the same, but the oven temperature may be the difference, check with your friend!
      Gemma 🙂

  57. Pamela on April 7, 2016 at 10:24 pm

    Hi! Can u please tell me if this cake and this kind of frosting could be coverd with fondant thanks!!

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 3:52 pm

      Hi Pamela,
      do you mean will the cake take a fondant? yes it will, it is a robust enough bake,
      Gemma 🙂

  58. Jana on April 12, 2016 at 2:13 am

    May I ask can i decrease the sugar using in this cake? I think it will very sweet. And how much can i adjust the sugar

    Thank you very much

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 2:47 am

      Hi Jana,
      Yes you can, but not by too much or you will upset the balance of this classic cake. You could leave out 50g without difficulty, and perhaps a little more. The vanilla tends to make this cake seem sweeter than it is too, so play around with it!
      Gemma 🙂

      • Jana on April 12, 2016 at 4:22 am

        Thank you very much Gemma ??

        • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 11:01 am

          Hi Jana, you are welcome.
          gemma 🙂

  59. sarah on April 13, 2016 at 5:49 am

    hi gemma really love all your recipes , please show us how to make a really moist fluffy vanilla cupcakes …recipe for 24 cupcakes …its soo hard to find a really good vanilla cupcake recipe…thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:30 am

      Hi Sarah,
      Do try this recipe for cup cakes. i have done so. I was happy with the result,
      Gemma 🙂

  60. Estefania on April 25, 2016 at 11:30 am

    Hi Gemma, I will make this cake in the weekend and I have a few questions?:
    -Would you consider a 4% protein in a 1 kilogram package a cake flour?
    -What would be the baking time for this cake in a 9 inch round baking pan?

    Also,
    -In chocolate cake recipes, can I substitute the milk for chocolate milk? I think it would elevate the chocolate flavor.
    -Did you know I have followed every single week bigger bolder baking’s chanel since it had about 200,000 subscribers?!! You have grown up a lot?

    Thanks in advance, and best wishes from Ecuador?

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:47 am

      Hi Estefania,
      4% protein content is light, so should give a good result.
      9″ round single, deep pan? should be 40 mins or so. Press your finger to the center of the cake when you see it has browned, if it is firm it is baked. You can further test it with a metal skewer, look for uncooked mixture on this.
      You can of course add a little extra chocolate hit to the chocolate cake with chocolate milk, make your own with your own delicious 70% + chocolate!
      Thank you for being with us, yes, we are growing, bigger and bolder too! We are currently working on the website so you will see big changes there too in the next few months,
      happy baking,
      Gemma 🙂

  61. reachel on April 26, 2016 at 3:29 pm

    what is cake flour?

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 2:13 am

      Hi Reachel,
      Cake flour is a flour very low in gluten. Sometimes you can buy this, sometimes it is called pastry flour. You can convert all purpose flour in to cake flour by measuring 15oz ap flour, and adding one ounce of cornstarch. This softens the flour. All purpose flour can also be used in these recipes, do not over-mix!
      Gemma 🙂

  62. Mimi on April 28, 2016 at 11:29 am

    Hello Miss Gemma,

    I’m going to bake this cake for my fiance’s mom on her birthday. So I have two of the 9 inch round baking pan, do I just eyeball it or half full of the baking pan? Does the baking time may vary for a different baking pan?

    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:49 am

      Hi Mimi,
      I think I may have answered this question, but just in case, yes, do check it through the baking process. You will need to check this after about 20 mins. just press the top of the cakes, if they feel firm they are baked,
      Gemma 🙂

  63. Michelle on May 2, 2016 at 4:20 am

    Can you substitute honey or anything for the sugar? Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:15 am

      Hi Michelle,
      Honey will taste like honey in this cake, and balance of ingredients is important in baking. So. you could try to substitute the sugar with one of the alternatives such as stevia, or agave, but you will need to follow the instructions for these on the pack,
      Gemma 🙂

  64. Clara on May 4, 2016 at 12:43 pm

    Hi Gemma! I love your recipes. I was just wondering what cake pans you use?

    Thanks you,
    Clara

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:15 am

      Thanks for your question, Clara. You can find links above the recipe for the specific pans I used. The brand is Fat Daddio. They have all kinds if sizes of cake pans but the size I used for this recipe is 6 inches. Hope this helps 🙂

  65. Crista on May 9, 2016 at 8:10 am

    The cake came out delicious but I had trouble with it sticking to the pan so it broke!!!? good thing this was a trial run for a party!! Lol it make a beautiful high cake. Not the best baker as I was addicted to box mixes before and trying to spread my wings and do more scratch cakes… Any pointers!?

    • Profile photo of Gemma Stafford on May 9, 2016 at 4:13 pm

      Thanks so much for your feedback, Crista. Next time butter your pans a little more and be sure to line the bottoms with parchment paper. Stay tuned for more baking tips 🙂

      • Crista on May 15, 2016 at 4:52 pm

        Hi Gemma! So I made your cake last week as a trial for a party that I have this weekend… Read on some other baking blogs tips to freeze as I’m trying to save time and beat the clock… Do u suggest and if so what are your recommendations??!! Thanks in advance!!

        • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:51 pm

          Hi Crista,
          Did I answer this already? if so forgive the repeat. Yes you can freeze the layers. I would prefer to leave these un-frosted for the freezer, though you can also do this. So, wrap the layers separately, in grease-proof paper and cling film, or strong plastic. They will de-frost really quickly, and will be perfect,
          Gemma 🙂

  66. Dee Drummond-Goldman on May 9, 2016 at 10:20 am

    Silly question but when the cake has to go into the refrigerator for the frosting to cool and then when the cake is complete…how is it stored? Can’t imagine I’d put it in without being covered?

    • Profile photo of Gemma Stafford on May 9, 2016 at 4:14 pm

      Thanks for your question. I recommend wrapping the cake in cling wrap or storing it in an airtight container. Hope this helps 🙂

  67. Dee Drummond-Goldman on May 9, 2016 at 10:27 am

    Sorry I just saw you answered someone question about the pans!

  68. LeeAnn on May 14, 2016 at 4:23 pm

    Would the same volume amounts work for a double layer 9 inch cake? I’m making a chocolate and a vanilla two-layer 9 inch cake for my son’s birthday party next Saturday. I was looking for a good vanilla cake recipe and was going to try this one.

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:24 pm

      Hi LeeAnn,
      Yes it will be fine. This is a big mixture so will work for you. Happy birthday to your son too!
      Gemma 🙂

  69. Alicia Schaffer on May 16, 2016 at 5:29 pm

    Will this recipe fit in a sheet cake pan? I’m making a vanilla cake for my daughter’s high school graduation and I thought a sheet cake would be easier to serve everyone.

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 9:59 am

      Hi Alicia,
      Yes, it is efficient, but you will need a deep-ish pan. This is a big mixture but do be cautious about spreading it too thin,
      Gemma 🙂

  70. Julia on May 20, 2016 at 12:45 pm

    Hi Gemma,

    I used sweetpolitas recipe for white cake and it used the same ingredients as yours. For some reason, the cake turned out too buttery. How can I fix this?

    Thanks

    • Julia on May 20, 2016 at 12:49 pm

      I forgot to mention that the amount of baking power and salt were slightly different. Everything else was the same

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 3:13 am

      Hi Julia,
      I wonder is it that it is a moist cake, rather than it has too much butter. If you reduce the butter you will get a different result, the cake will become more crisp/meringue like. I am not too sure what the problem is Julia,
      Gemma 🙂

  71. Holly on June 6, 2016 at 7:04 pm

    How many people does it feed?

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:54 am

      Hi Holly,
      About 12 servings, but these will not be huge! Eight people will be very well served,
      Gemma 🙂

  72. Ronja on June 13, 2016 at 3:15 am

    Hi Gemma
    What is the difference between your vanilla, your yellow, and your white cake?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 3:22 am

      Hi Ronja,
      This is a good question! the difference is that white cake. like angel cake only uses the white of the eggs, the yolk is what gives yellow cake (Maderia/Victoria) its’ color.
      Gemma :0

  73. Sarah on June 16, 2016 at 6:59 am

    Hey!
    Can you bake the cakes in one tin? Would you need to alter anything?

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 4:05 am

      Hi Sarah,
      Yes you could, but the time will be longer, depends too on the size of the tin. So, after about 25 – 30 mins you will need to take a peek at it. The color will reflect the doneness. When it is golden on top, touch it with your finger, if it is firm it is probably done, then you can check it with a skewer. Do not keep on opening the oven in the first 25 mins, allow the batter to set.
      Gemma 🙂

  74. Profile photo of Rahul Sangal Rahul Sangal on June 17, 2016 at 4:55 am

    CAn i reduce the sugar a little?

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 2:06 am

      Hi there,
      Yes you can, but not by too much, so perhaps an ounce or so,
      Gemma 🙂

  75. Rebecca on June 17, 2016 at 10:22 am

    Hi Gemma! This looks delicious and I’m so eager to try this but I’m on a vegan diet. So I was wondering if you could tell me what can I replace egg whites with. It would be really helpful!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 1:23 am

      Hi Rebecca,
      The problem with any cake which relies on egg is that a substitute will not give the same result. This is not my particular area of expertise so I check with others when I have a puzzle. (www.chefinyou.com) is a great site for vegan style recipes, and baking is part of this. Other than that I could say try applesauce, but I never did this, so could not say what the result will be,
      Gemma 🙂

      • Rebecca on June 19, 2016 at 9:41 am

        Thanks for your advice Gemma. I really appreciate it. I have one more question for you. Could you tell me what is the purpose of egg whites in this recipe so I can have a better understanding of what I’m looking for to substitute the egg whites with?

        • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:28 pm

          Hi Rebecca,
          The purpose of egg in any recipe is twofold:
          1. To add richness (yolk)
          2. To act as a raising agent, to give structure, and to give a soft tender texture to the cake.
          Think about meringue, this is wholly egg white and sugar, it has form, structure and it also rises a little.
          Gemma 🙂

  76. Saira on June 18, 2016 at 6:00 pm

    Hi Gemma,
    Love you videos. Your recipe calls for 1 cup of milk or buttermilk (6 oz/170g) but 1 cup should equal 240g. I just wanted to ask whether it should be 170g or 240g. And also how many ml is that?
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 3:31 am

      Hi Saira,
      Cup measurements are confusing if you do not just accept that they work! Liquids and dry cup measurements are different in volume, and do not equate.
      Check out this site for an explanation:
      http://whatscookingamerica.net/Q-A/equiv.htm,
      Gemma 🙂

  77. Profile photo of Rahul Sangal Rahul Sangal on June 25, 2016 at 8:58 am

    How to do this without a stand mixer?

    • Profile photo of Gemma Stafford Gemma Stafford on June 26, 2016 at 12:06 pm

      you can use an electric hand beater. You can do it with a plain whisk if you are just talking about the cake. The buttercream is harder because you need a lot of elbow grease for that 🙂

  78. Mary Cacciatore on July 3, 2016 at 2:29 pm

    I made this with my girls for my moms birthday the other day. It tastes amazing!!!

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:11 am

      Hi Mary,
      Yea! that is great, I am happy to hear that,
      Gemma 🙂

  79. samira on July 5, 2016 at 7:20 am

    Hi gemma, this is such an easy recipe! Can bake this cake in a 9 inch cake?

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:26 am

      Sure, you can use a 9 inch cake tin for this recipe 🙂

    • Mary Cacciatore on July 7, 2016 at 4:56 pm

      That’s what I did, I did 3 layers of 9 inches and it came out great

      • Profile photo of Gemma Stafford Gemma Stafford on July 7, 2016 at 11:04 pm

        Fantastic Mary!

        I made a White Velvet Cake today that will be out in 2 week that you might like.

        Gemma.

      • Samira on July 10, 2016 at 7:29 am

        Hi Mary, did u use this same recipe or did you double it?

        • Mary Cacciatore on July 19, 2016 at 9:04 am

          I did the same recipe

  80. sonia on July 6, 2016 at 3:37 am

    Why? Why gemma? My cake is fail 🙁 and i don’t why :'( pls helpp

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2016 at 7:25 am

      Hi Sonia,I cannot tell from this distance!
      This is such a classic recipe. If it is your first time making it perhaps you left something out, or did not put it in a warm oven.
      I am sorry that this did not work for you. I hope it will not put you off baking. When you master this recipe it is a very useful one to have,
      Gemma 🙂

  81. Mary Cacciatore on July 8, 2016 at 5:27 am

    That sounds yummy!

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 1:10 pm

      Hi Mary,
      This is great basic recipe to have, you can use it for all sorts of applications, learn it off so that oyu just have it in your head, that is what i do!
      Gemma 🙂

  82. Megan on July 8, 2016 at 4:36 pm

    I’m excited to try this as my first made from scratch vanilla cake! I do have one question: I am making a tiered cake for a birthday and want to know if I can double the recipe or would you recommend just making separate batches? If it helps, I’m starting with two 10′ square layers and then two 8′ square layers.

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 3:06 am

      Hi Megan,
      You can readily double this recipe, and this is what I would do. This is a great recipe for this purpose, it will easily take the weight of the layers, good luck with that! Have the oven heating while you are working, get it into the tins and into the oven asap. this really helps the result, as the raising agent begins to activate once the ingredients are wet,
      Gemma 🙂

  83. Teresa on July 9, 2016 at 8:09 am

    This cake is best vanilla cake I’ve ever had! I like the technique of cutting the butter into the flour mixture before adding the wet ingredients. The frosting is simply amazing! Definitely one I’ll me making again. And again. And again.

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:20 pm

      Hi Teresa,
      Yes! I am so happy you like this recipe, it is a great standard recipe, which can be adapted to all sorts of flavors, well done you,
      Gemma 🙂

  84. Pratyusha on July 12, 2016 at 5:39 pm

    Tried baking a Vanilla frosting cake for the first time and it turned out so damn well !
    Everything about the cake was fantastic; the texture, the flavour, the creaminess of the frosting. The cake left everyone speechless and mouth-watering ! Unfortunately, couldn’t take a picture of it.

    I have started following your recipes religiously now. Making a Carrot cake with frosting soon. Will post a picture of it.

    THANK YOU GEMMA, you rock :*

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:49 pm

      Ha ha! it sounds like you were the star! I am really happy to hear that,
      Gemma 🙂

  85. Rahul on July 14, 2016 at 8:33 am

    How long will I have to bake in 2 9-inch baking pans.

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 1:28 pm

      Hi Rahul,
      About 30 – 40 mins. 180 degrees, do check after 25 mins or so.
      Gemma 🙂

  86. Drucilla W on July 15, 2016 at 9:55 am

    How to make this cake with only 2 layers?

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 12:45 pm

      Hi Drucilla,
      Yes you can! If you use two deep 9 inch sandwich pans this mixture will give a great result. The pans should be at least one inch deep, and straight sided if possible. This allows the mixture room to grow and find its’ own level. happy baking,
      Gemma 🙂

  87. Keertana on July 21, 2016 at 6:00 am

    Hi…
    Can I replace the eggs and add condensed milk instead??
    I know its kind of silly but just wanted to know..

    • Profile photo of Gemma Stafford on July 21, 2016 at 5:08 pm

      Sure. Check out my egg substitute chart I’ve posted here on my website. 🙂

  88. Lena on July 28, 2016 at 3:06 am

    Hi Gemma Stafford, I simply love your recipes, I think you are amazing. And it is so easy because you explain it so well. I am currently working on a recipe blog and I would like to see if it is possible to use your recipes for the cake part. My blog is mostly regarding biscuits and Cookies, but I think I will also share some cakes recipes, cupcakes, and why not cake pops. I am not steelling your recipes but I think it is a preferably better to ask if you are interested in working with me

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 4:05 am

      Hi Lena,
      Yes, I am happy to have you share a recipe provided you you reference it appropriately with a link back to my website.
      You will not have permission to use my photos in this.
      Thank you for your kind comments, and good luck to you with your blog,
      Gemma 🙂

      • Lena on August 2, 2016 at 4:33 am

        Thank you for your help and support I will not be using your photos I just want to use your cakes recipes I have been hoping to use you as a my host for my YouTube channel as well I will be sending you all the information on the recipes I would like you to host for me you would be perfect because as I said on my comment before you make it easy for people to make your recipes I am so glad you agreed to work with me

  89. Profile photo of Zaquan Zaquan on July 29, 2016 at 8:00 am

    Yummy. Heey Gemma, where do you buy your stuffs?

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 1:25 pm

      Hi there,
      I buy my things in all sorts of places, and get some as gifts too.
      After my recipes you will find links to some of the items, mostly at Amazon. Sometimes you can get great value in the supermarket, in specialist stores and in charity shops too. So, look around, depending on where yuo live you may find some great stuff,
      Gemma 🙂

  90. Ciara on August 4, 2016 at 6:15 am

    Hiya Gemma, love everything you make! I’m going to make this cake for my little boys 2nd birthday! Going to try a drip ganache over the buttercream, Katherine Sabbath style! I’m living in Wexford and can’t find the pastry flour in Tesco. Have loads of cream flour. Do I still need to add the cornflour or does cream flour have low enough protein? Thanks a mill 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 5, 2016 at 1:42 am

      Hi Ciara,
      So nice to hear from you in Wexford. I am here at the moment and will check Tesco for the flour, my Mum used to get it there. You can use our cream flour Ciara, it has a good formulation, but you can convert it if you like. If you are going to drip a ganache over the buttercream make sure to chill the cake, with the buttercream on, really well before you pour, and do not have the ganache too warm. It will be beautiful, i am sure,
      Gemma 🙂

  91. Valerie on August 14, 2016 at 11:09 am

    Hi Gemma I love this recipe. However I am making cupcakes, about how many cupcakes does this recipe make.

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 2:04 am

      Hi Valerie,
      You should get 24 good sized cupcakes from this batter. I usually use a muffin tray, with liners for this. Happy baking,
      Gemma 🙂

      • Valerie on August 15, 2016 at 5:46 pm

        If I am cutting the recipient in half how many egg whites should I use

        • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 9:54 pm

          just eye ball it, it will be fine if there is a little more egg.

  92. Priyanka Menghani on August 16, 2016 at 1:03 pm

    Hi Gemma,
    Since I am the only person in my household, I wanted to make a much much smaller cake(3″) and only a single layer, plainly for late night cravings :). How should I reduce the ingredients and by what amount?
    I also wanted to try a spin off of this recipe, by adding chopped rosemary sprigs for that beautiful aroma of rosemary. Would that be okay?
    Thanks much!
    Priyanka

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:24 am

      Hi there,
      I would not suggest breaking down this recipe, rather to take a look at the small batch cupcakes here on the website. if you have a freezer you can freeze for later use. Microwave mug recipes may also do the job for your occasional cravings!
      I have never used rosemary in a cake, but if I were to I would rather infuse it in the warmed milk, allow to go cold, and use this. this is a really strong herb!
      Gemma 🙂

  93. Profile photo of Razan EE Razan EE on August 19, 2016 at 5:02 am

    Hi Gemma,
    Well I just wanted to know if you baked this recipe
    off as cupcakes how many cupcakes would it make ?

  94. Aabha on August 25, 2016 at 8:17 am

    Hello Gemma I just love your recipes big fan…I just wanted to ask that while substituting the egg whites I should use the same amount of condensed milk right ??? i.e 1/4 cup for one egg??? Thanks in advance

    • Profile photo of Gemma Stafford Gemma Stafford on August 26, 2016 at 3:07 am

      This is right, you need the same proportions, happy baking! 🙂

  95. Mary Cacciatore on August 25, 2016 at 10:19 am

    I would love it if you figured out how to make root beer float cupcakes!

    • Profile photo of Gemma Stafford Gemma Stafford on August 26, 2016 at 3:03 am

      Ha ha Mary, I have added this idea to my list 🙂

  96. Profile photo of Rahul Sangal Rahul Sangal on August 28, 2016 at 7:57 am

    Do you think this one is better or your birthday celebration cake?

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:48 am

      Hi there,
      They are similar! this is an easy one to assemble and decorate, the cake is similar, you can choose!
      Gemma 🙂

  97. Profile photo of leonard12b leonard12b on August 28, 2016 at 7:14 pm

    Hi Gemma,

    I tried this over the weekend. It was an instant hit. My Family loved the cake.
    My 5 year old absolutely loved it.
    I halved the recipe. (regretting for not going with the full measures.)
    The cake turned out to be delicious.
    Thank You so much.

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:22 am

      Hi Leonard,
      I am really happy to hear that. This is very useful recipe, which you can produce at the drop of a hat when you get used to it, Thank yuo for being in touch,
      Gemma 🙂

      • Profile photo of leonard12b leonard12b on August 29, 2016 at 3:12 am

        I totally agree that this is an easy recipe. (all it took was less than a Hour)
        I will be trying this one many times now… Thanks

        • Profile photo of Gemma Stafford Gemma Stafford on August 30, 2016 at 3:01 am

          That is great Leonard, thank you for letting me know 🙂

  98. Shamina on August 30, 2016 at 1:44 am

    Hi Gemma,
    How much butter quantity you used? Please do reply!

    • Profile photo of Gemma Stafford Gemma Stafford on August 30, 2016 at 2:03 am

      Hi Shamina,
      It is in the recipe!
      ups (450g, 15oz) cake flour*, sifted
      2 cups (400g, 16oz) granulated sugar
      4 teaspoons baking powder
      ½ teaspoon salt
      5 large egg whites, at room temperature
      1 whole egg, at room temperature
      1 cup (6oz, 170g) whole milk or full fat buttermilk
      2-1/4 teaspoons pure vanilla extract
      ¾ cup (170g, 6oz) unsalted butter, cold
      Gemma 🙂

      • Shamina on August 30, 2016 at 2:43 am

        Thank you so much.I will prepare this today 🙂

  99. Chloe on August 30, 2016 at 8:40 am

    How many grams pf sprinkles will you need please?

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 3:13 am

      Generously, 50g or so. it really depends on what you have available, you can be as generous as you like!
      Gemma 🙂

  100. Chloe on August 30, 2016 at 8:40 am

    How many grams rpughly of sprinkles will you need? Please!

  101. Profile photo of Elsie Elsie on September 13, 2016 at 8:03 am

    Hi Gemma
    I love this recipe. It is so easy to make and came out great each time. I have tried a double recipe and it came out good. Was wondering how many times can it be multiplied (will like to make a 3 tiered cake at a go)?

    Thanks and keep up the good work.

    • Profile photo of Gemma Stafford Gemma Stafford on September 14, 2016 at 12:50 am

      Hi Elsie, Yes, this is about keeping the proportions right, it is a very forgiving recipe. You can also flavor this with added cocoa, or lemon rind, and it is a great one for naked wedding cakes, so big it up as far as you like, just take care to write the recipe down as you increase it, to be sure you have multiplied all of the ingredients accurately, Gemma 🙂

  102. Zilla on September 15, 2016 at 11:32 am

    hi Gemma,
    I have two 6 inch pans that i have been dying to use. I will make this tonight as an engagement cake for tomorrow night. My question is, will the batter be okay to sit while I bake the first two pans?
    thanks a bunch,
    Zilla

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:42 am

      Hi Zilla, this is a great question! Once the ingredients are wet it is best to get them to the oven, that is why we pre-heat, so that it is ready. This is because the raising agents begin to activate as soon as they are wet. So, I would say, all things being equal, that is you get he first lot in asap, and keep an eye on the bake, then be ready to get the final one in it will be ok. you may lose a little in the rise, but it will not fail 🙂

  103. Amarachi on September 18, 2016 at 1:39 pm

    Hi Gemma, your blog is a blessing to an amateur baker like me, I love your recipes. I’m in Nigeria, and full cream (liquid) milk is not easily found in stores here, the most common one is evaporated milk and full cream powdered milk. So, can I use evaporated milk in place of full cream milk or powdered full cream milk for this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 1:02 am

      Hi Amarachi, you can use evaporated milk for this recipe. For some of my recipes, such as the ice cream, the only cream which will work is full fat cows milk. I know this is not so available in many countries which do not have a dairy farming tradition, but alternatives will work for most cake type recipes 🙂

  104. Tanya on September 21, 2016 at 10:06 am

    Hi Gemma
    Please do note that 3 cups is not equivalent to 450grams. The cake is lovely but it was way too dense and unfortunately I measured with a scale instead of cups and wasted my ingredients. Please do adjust the recipe written on your blog. Thank you for the recipe however. Great flavor.

    • Profile photo of Gemma Stafford Gemma Stafford on September 27, 2016 at 11:14 pm

      Hi Tanya,

      I’m sorry to hear about wasted ingredients. I make sure my recipes are well tested so people don’t have to waste ingredients. My conversion for flour and sugar are below:
      1 Cup (8 oz/240g) Sugar
      1 cup (5oz/150g) flour

      Flour is lighted them flour. I was off 50G on sugar so thanks for pointing that out. If you mean another ingredient is incorrect please let me know.

      Thank you for being apart of the community.
      Best,
      Gemma.

      • Mauparna Ghosh on November 21, 2016 at 8:41 am

        I am confused about the measurements now.

        1 cup sugar = 240 g
        1 cup flour= 150g

        Are the two cup size different?

        • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 8:56 am

          Sugar and flour are different weights. Nearly all ingredients have different weight and density. Those measurements are correct :).

          • Mauparna Ghosh on November 22, 2016 at 11:48 am

            Thank you. I was just confused whether you were using different cups. You are right. I made this cake. Its really yummy! I always struggle with the frosting part. I have made swiss meringue buttercream too. Trying to make the cake look good as much possible. Thank you.



          • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:41 am

            That is great, I am happy to hear that, Gemma 🙂



  105. Katherine on September 28, 2016 at 9:22 pm

    Hello, I want to try this for my daughters birthday cake. She has requested neapolitan layers. If I leave the vanilla extract to last and add it to 1/3, then a few drops of red colouring to the 2/3 and then some cocoa to the 3/3 should that be ok? How much cocoa do you think?

    • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:14 am

      Hi there, that is great fun! My Mum used to do this when we were kids. Add about 1 tablespoon of sieved cocoa powder to the final layer, this will be plenty and will not affect the mix too much. Have fun!
      Gemma 🙂

  106. Anna C on October 4, 2016 at 4:01 pm

    Is there anyway to half this recipe? im making a smaller cake and would love to try this recipe without messing it up, thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on October 5, 2016 at 2:53 am

      Hi Anna,
      sure you can halve this recipe. Bake in one pan, as long as it is deep enough.
      Gemma 🙂

  107. Hina Syed on October 14, 2016 at 10:35 am

    Hi Gemma! For 2 9-inch round baking pans the ingredient measurements would be the same? Or would i have to multiply anything?

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 10:21 am

      Hi there, i did not try this, but I think it will fit exactly! give it a try, I do not think you will be disappointed 🙂

  108. Surbhi on October 17, 2016 at 7:19 pm

    Hi Gemma,
    I love all your recipes , thank u so much for sharing wonderful recipes every week 😀👍🏻
    I want to know perfect substitute for eggs in ur vanilla birthday cake
    I was thinking of using store bought egg replacer , will it work well in the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on October 18, 2016 at 12:50 am

      Hi there,
      Store bought egg replacer is a great alternative for any of your baking if you can get it. Applesauce is the suggested alternative, buangt it is an alternative, and changes the results, happy baking, Gemma 🙂

      • Surbhi on October 18, 2016 at 11:00 am

        Hi Gemma,
        Thank u so much for ur reply 😊
        Could u please make eggless chocolate eclaire in ur upcoming video my husband ‘s birthday is coming up and I would like to make it for him

        • Profile photo of Gemma Stafford Gemma Stafford on October 19, 2016 at 1:30 am

          This pastry is called CHOUX, and is reliant on eggs to get the result. there are substitutes but the result will never be the same. Ground flaxseed is sometimes used, in proportion, soaked in the water before adding to the ROUX – I have put this on my list, but I will not get to it in the short term as all of the recipes are in place for the next few months. Sorry, Gemma 🙂

  109. Fifi on October 20, 2016 at 7:58 pm

    Hey Gemma,
    I was asking if i can replace baking poweder with baking soda

    • Profile photo of Gemma Stafford Gemma Stafford on October 21, 2016 at 1:44 am

      Hi there, baking soda is an alkaline, and needs the balance of an acid to activate it. it is best to get this from cream of tartar for cakes etc. though buttermilk, or yogurt will also do this as these are acid in nature. This will be an experiment for you, baking is a science too! 🙂

  110. Sophie on October 23, 2016 at 5:47 am

    I tried to make it but it took 2hrs to bake and it was still undone when i took it out (and you the oven was on 350

    • Profile photo of Gemma Stafford Gemma Stafford on October 25, 2016 at 3:08 am

      Hi Sophie,
      It sounds like your oven thermostat is off! It would be impossible to bake this at 350 for two hours without burning it!
      Gemma 🙂

  111. Profile photo of thesassvibe thesassvibe on November 8, 2016 at 12:43 am

    Hey Gemma. Your website is a blessing for me.I am just 12 and i LOVE ALL THE RECEPIES HERE. My question is-What exactly is egg white and where and how do i get it?I wish to make a cake for my mothers birthday coming on the weekend.

    • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 2:24 am

      Hi there, do you have eggs from hens in your home? when you crack an egg you find a yellow yolk, and a clear liquid, which is called the ‘white’ of the egg.
      This is easily separated using a few different techniques. You can run the egg through your clean fingers, holding back the yolk, this is the easiest for a beginner. To whip the egg whites you must make sure that there is no broken yolk in it, and that the bowl you use is clean and grease free. You need to practice this! the yolk can be used for other purposes such as making mayonnaise. Gemma 🙂

  112. Mari on November 11, 2016 at 11:49 am

    As I was reading this recipe I thought, “how genius! Cutting in the butter into the dry will obviously make this flakier and reduce overmixing! So I gave it a shot! I did work with what I had so. I made this double for two 8″ cakes I was making. I subbed the egg whites and put in 7 whole eggs total for double. I had a/p flour so I subbed 2 tbsp of each cup for cornstarch and I sifted and mixed with a fine wire whisk very well. I also did half vanilla half almond extract and finally did 1cup 1% milk (we never have whole milk in my house) and 1 cup Greek non fat vanilla yogurt (to sub for buttermilk) and I baked 2 whole 8” cakes! It rose beautifully and yes baking time was more like almost an hr but it didn’t burn although it did have a crust on top but I cut that off anyways! Very nice recipe! The mix was dense and tasted delicious! And I just had a taste of the cake and it was nice and moist! Absolutely will do again! Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on November 12, 2016 at 2:34 am

      Haha Mari! this is really a whole new recipe! I do hope you wrote all of this down, it is an impressive range of substitutions, well done you , Gemma 🙂

      • Mari on November 14, 2016 at 11:28 am

        Thank you! But You are the genius behind this! I just had to MacGyver the recipe with what I had. I read all the comments and all your suggestions for substitutions like the cornstarch for the AP flour and whole eggs. This original recipe will be with me forever. Very versatile and it just works!

        • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 3:51 am

          That is great Mari, i am happy when you are happy! Gemma 🙂

  113. sankeerth on November 22, 2016 at 3:35 am

    Do we use same temperature and time for the sup cakes? And how do we reduce the quantity? And will 3% fat toned milk work?

    • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 9:44 am

      Hi there Sankeerth,
      You can reduce this recipe, it is easy enough to cut it in 1/2 which should give you 12 cupcakes.
      3% milk is full fat milk really, so it will be perfect.
      I think you are talking about the cake batter here, you can also cut the frosting in 1/2, every ingredient must be cut, so write them down, and double check!
      Gemma 🙂

  114. Cass on November 22, 2016 at 6:04 pm

    I don’t have any 6 inch pans, only 3 round 10inch ones. Should I make it only 2 layers? Or can I pull of 3 layers in some way like maybe increasing the batter? It’s for a birthday and I want to go all out for my sister.
    -Cass

    • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:24 am

      A 10 inch cake is a big cake, if i were going to make this i would use double the mixture, this should do it for you. You will also need to increase the frosting, but perhaps by 1/3 more, Gemma 🙂

  115. Cass on November 23, 2016 at 1:25 pm

    I did as the recipe asked and added cold butter to my dry ingredients. My poor mixer got completely jammed. It was a mess. I got butter all over my fingers trying to get it out of the electronic whisker and flour just got everywhere too. I’m very upset. The recipe should say room temperature butter, not cold butter.

    • Profile photo of Gemma Stafford Gemma Stafford on November 24, 2016 at 4:37 pm

      Hi Cass, this is a crumb method, not a creaming method, so the butter needs to be cold. It is meant to be mixed in a stand mixer with the paddle attachment, not the whisk, or the beaters of a hand mixer. the alternative with this would be to rub in the butter by hand, as you would for pastry. i am sorry that you had trouble with this. Gemma 🙂

  116. Sarah White on November 24, 2016 at 4:31 pm

    Hi G! I was so excited to make this cake for my husbands birthday, but it turned out a little dry. Any ideas what I did wrong? I made it with your Swiss meringue buttercream frosting and that part was delicious!

    • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 2:38 pm

      Hi Sarah,
      I think you may have over-baked it. Every oven bakes a little differently, it is important to keep an eye on the bake, when it feels firm to the touch, it will be done. I hope it was ok for your husband, I am sorry you were disappointed, Gemma 🙂

  117. Mahalakshmi on December 3, 2016 at 3:21 am

    Hi Gemma,
    Can the egg whites be replaced with something vegetarian?????????
    A very curious girl,
    Mahalakshmi

    • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 4:06 am

      Hi there, aqua faba is ideal for this, though I have not shown you how to make this yet. Do check this up online, it is a great one for your repertoire,
      Gemma 🙂

  118. Nidhi Thakur on December 3, 2016 at 10:44 pm

    Hey Gemma
    I tried ur recipe everubody loved it. Thank u for a wonderful recipe. N thank u for replying to my every post.
    I wana try butterscotch cake. Is it ohk if i jst add b/s essence instead of vanilla in dis recipe,. Will that do or do i need to sub anything else also.

    • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 3:17 am

      Hi there,
      That is great, I am happy to have you with us.
      I have never used butterscotch essence, and do not know if it will give you the flavor you want. Do try it, perhaps in a reduced recipe, to check the flavor, or else just use it in the frosting. Gemma 🙂

  119. Latonya on December 7, 2016 at 7:32 am

    If im using 2 10″ round pans that are 2″ deep should I double this recipe or triple it?

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2016 at 2:11 am

      Hi there,
      Double will do, though if you wish it to be deep then triple it and use ant excess to make cupcakes. This recipe is all about proportions so keep these right and all will be well.
      You need to check this at the end of the cooking time suggested here, press the top of the cake with your finger, if it feels firm to the touch it will be done, you can also check it with a skewer. Return to the heat if it is a bit under cooked.
      Gemma 🙂

  120. Mariana Patrício on December 16, 2016 at 9:55 am

    Hi Gemma,
    In two days is my 16th birthday, so I decided to make a special cake and for it I am gonna make this recipe.
    I am gonna use a 22cmx6cm (8.66inch x 2.36inch) round pan and want to make two .
    Soooo my question is : Can one recipe of this, make two 22cmx6cm round layers of cake ?
    Kisses <3

    P.S. Sorry if I wrote anything wrong, my native language is not english.

    • Profile photo of Gemma Stafford Gemma Stafford on December 17, 2016 at 3:26 am

      hi there Mariana,
      What a lovely name you have! I do hope you have a lovely birthday.
      This mix will work well in two pans, work nice and quickly and have your oven ready too, it will be great. you can upload a pic here too,
      Gemma 🙂

  121. Amrita Vijay on December 22, 2016 at 10:25 pm

    Dear Gemma

    Could you let me know how to replicate this recipe for a 10 inch cake pan. Planning on making this a 2 layer wide cake for my husbands birthday soon. Also, Could I use your Swiss meringue buttercream recipe to frost this?

    • Profile photo of Gemma Stafford Gemma Stafford on December 23, 2016 at 2:36 am

      Hi there Amrita,
      You can bake this cake in one 10 inch pan, you will need to double the recipe.
      The baking temperature will remain the same but the time will change. I cannot be precise about this as I did not make it like this.
      I would suggest you check it at 25 mins, do not take it out of the oven, just gently open the door and peep, I think it will take about 40 mins, checking will tell you how much longer to go. Before you remove it from the oven check it with a skewer, or press the top with your finger, when it is done it will be firm to the touch. Allow to cool in the pan for about 10 mins before turning out. Line the pan too with buttered greaseproof paper, or butter the pan and flour it, Happy baking, and Happy Birthday to your husband,
      Gemma 🙂

      • Amrita Vijay on December 25, 2016 at 11:29 pm

        Thank you so much Gemma :). Love you’re videos and wish you great success in the new year.

        • Profile photo of Gemma Stafford Gemma Stafford on December 26, 2016 at 6:50 am

          Thank you, happy new Year to you and yours,
          Gemma 😉

          • Profile photo of amritavijay amritavijay on January 8, 2017 at 7:52 am

            Just uploaded a couple of pictures of this gorgeous cake. I smothered it with a caramel flavored Swiss Meringue Buttercream (your recipe of course!) and used white chocolate shavings instead of sprinkles. Turned out so great, the best cake I’ve made so far. Thank you Gemma!



          • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:04 am

            YEA! I am so happy to hear that, I will take a look at it in a few mins. Well done you,
            Gemma 🙂



  122. Sufyan Majeed on December 24, 2016 at 7:09 am

    Hi Gemma,
    I made a chocolate cake in microwave with following things:
    2 cups of self raising flour (or AP flour with 1 to 2 tsp baking powder)
    1 cup caster sugar
    1/4 cup cocoa
    2 eggs
    3/4 cup milk
    125 gm butter (melted)
    How to make your vanilla birthday cake in microwave with following ingredients except cocoa and 2 egg whites and 1 whole egg? Why did you used egg whites in this cake?

    • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2016 at 8:41 am

      Hi there,
      This recipe is not designed to be cooked in the microwave, it really needs a hot conventional oven.
      Egg whites are used in this recipe as it really is a white cake! it is for color and moisture too,
      Gemma 🙂

  123. Profile photo of Janie13 Janie13 on January 1, 2017 at 8:22 am

    Really great texture, but for my taste too sweet. Next time I will add at most 13 1/2 oz sugar 🙂

  124. Raseberry on January 7, 2017 at 4:53 am

    Hi,

    I tried this cake but it didn’t turn out very well for some reason. It didn’t rise and didn’t taste good either. I don’t know why but every time I make cake with self raising flour, it turns out really well, but every time I try with plain flour, it turns out very bad. The same happened with this one even though I followed the recipe exactly as it’s written. The only change I made was half the ingredients because I didn’t want to make a triple layer. And I added 3 whole eggs without separating the yolk instead of 5 egg whites and one whole egg. And instead of vanilla extract, I added vanilla imitation. If you can, could you please tell me what went wrong?

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 2:42 am

      Well! you changed the recipe! When you do that you also change the results.
      If you are having trouble using plain flour it must be to do with adding the correct amount of baking powder.
      Follow a recipe exactly, no changes, for best results,
      Gemma 🙂

  125. Rachael on January 12, 2017 at 7:26 am

    Hi there. Would I be able to add sprinkles into the batter? And also, to clarify. Can you bake this cake into a sheet cake? Would I need to double the recipe or would there be enough batter? Could you please let me know how long this would need to bake for in a gas oven. Thank you so much.

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 3:30 pm

      Hi Rachael,
      What a big question!
      The amount of batter will depend on the size of the sheet pan. A swiss roll pan/tin is 9x13inches and one inch deep, this batter will be perfect in this pan, and will take about 25 mins to bake at gas mark 4, but do check it at about 20 mins or so, it should feel firm to the touch, and be slightly golden in color,
      Gemma 🙂

  126. Jennifer on January 17, 2017 at 7:40 pm

    Hi Gemma! I made this cake exactly as written and it was delicious! I’d like to make 2 thick 8″ layers this time. How should I multiply the recipe? Thanks so much! Love watching you!

    • Profile photo of Gemma Stafford Gemma Stafford on January 18, 2017 at 7:51 am

      Hi Jennifer,
      I think you will need to double the recipe, use a deepish pan if you can, if you have mixture left over you can bake a few cupcakes.
      I am happy that you like this recipe,
      Gemma 🙂

  127. Shelli Harris on January 24, 2017 at 7:36 am

    Hi! I would love to make this cake, but I’m confused on the amount of the ingredients. 3 cups of flour is 24oz, not 15oz, and 384g, not 450g. I use grams or oz when baking. I don’t use cups measurements. So, I want to make sure I’m not putting in too little or too much of the ingredient. Sorry to be a pain, but I really want to try this, but I’m worried it’s not going to come out right. The sugar calculation is right, so it seemed odd that the sugar 2 cups was 16oz, which is right, but the 3 cups of flour was only 15oz. Sifting shouldn’t take weight away from the flour. I’m really thinking about just changing that one calculation and making this cake. lol! I’m making a 10in, 8in round and 9in square cake. So, I also need to convert the recipe, so I have enough batter. I will let you know what my results were. I’ll make the 8 Inch and if it comes out great, I’ll make the other two!

    • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:21 am

      Shelli, if you do not use cups for baking then I am not sure why you are concerned with them here.
      Weigh your ingredients, and stick to one style of measurement, this is what matters, that you do not mix these up in one recipe.
      So, start with cups, stick with cups, start with ozs (imperial) stick with that etc!
      This is all about proportion,
      Gemma 🙂

      • Shelli on February 4, 2017 at 8:41 am

        Hi Gemma!! You are absolutely correct! That is what I did. I used your grams calculation, and since I had to make 3 different sized cakes, I tripled the recipe! Let me tell you, this was the moistest vanilla cake I have ever made and it was absolutely delicious!! 5 thumbs up!!! Sometime us bakers tend to over think! lol! Everyone raved about it. I made Swiss buttercream to ice one cake and whipped cream for the other two. Thank you for this amazing recipe. It will be my vanilla cake go to recipe from here on out! ❤

        • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2017 at 2:59 am

          Hi Shelli,
          That is great, well done you.
          You are right, bakers do tend to overthink! My Mum is a measurer of ingredients, but she can, and does add ‘a handfull’ of another ingredient, nobody knows what this measure is, but it makes sense to her, and the results are good.
          Back in time cooks worked on instinct, if you are too slavish to a recipe you never develop this instinct!
          Gemma 🙂

  128. Sruti on February 14, 2017 at 11:01 pm

    Hi Gemma!

    I absolutely love your work and how easy you make baking. I tried a lot of your recipes and they work out great every single time. I have a question. I wanted to bake this cake for my mother’s birthday. She doesn’t eat eggs. So is there a replacement for the egg whites and the whole egg? I have seen your egg replacements video on YouTube. There is no mention of how to replace egg whites alone. Please clarify about this.

    Thank you 😀

    • Profile photo of Gemma Stafford Gemma Stafford on February 15, 2017 at 2:35 am

      Hi there Sruti,
      I did not yet do a post for aqua faba, and this will be the solution for you. (http://www.aquafaba.com/) this is the official website for this, and it will tell you all you need to know! You can use this great ingredient for meringues too, do try it!
      Gemma 🙂

  129. Profile photo of Bruinblitz Bruinblitz on February 16, 2017 at 11:10 am

    I don’t know if I missed it but what is “caster sugar”? Your recipes are wonderful. I’m a horrible cake decorator and am definitely going to start using sprinkles to make my cakes look better! Plus, my grandchildren absolutely love anything with sprinkles!

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:34 pm

      hi there, this is a great question. caster/castor sugar is not so much known in the US. In other places there are grades of granulated sugar, some are really large granules, some really fine. in the US granulated sugar is all the one grade, fine, and suitable for all purposes. you could not use granulated sugar in Ireland for most baking, it is too coarse, so we have a second grade for this, Caster/castor sugar!
      Gemma 🙂

  130. Aisha on February 19, 2017 at 1:23 am

    Hi Gemma

    Can I substitute the butter with vegetable oil?

    • Profile photo of Gemma Stafford Gemma Stafford on February 19, 2017 at 3:01 am

      Hi there,
      I would not choose to do this for this recipe. The method for this cake is a ‘rubbing in’ method, I do not see how you can us an oil for this method.
      you could make the Box Cake recipe, which will give you a similar Vanilla result, but which uses oil! I hope you get the result you want,
      Gemma 🙂

      • Aisha on February 22, 2017 at 12:08 am

        Thanks Gemma 🙂

  131. Sarah on February 19, 2017 at 9:45 am

    Hi
    Gemma
    Ive just started making this cake
    Im using 4 whole eggs
    So can i use cake flour or all purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 12:04 pm

      Hi Sarah,
      You can use either really! there is about 1 1/2% difference between the gluten level in all purpose flour and cake flour. It is little enough difference, just a little softening of the crumb, Gemma 🙂

  132. M on February 20, 2017 at 9:44 pm

    Hi Gemma,

    I’d like to half this recipe and also add a layer of raspberry canned filling to this. How many egg whites and whole eggs do I have to use.? Also, how can I add the filling to the cake before baking it and avoid it from getting wattery?

    • Profile photo of Gemma Stafford Gemma Stafford on February 21, 2017 at 2:55 am

      Hi there,
      You can easily halve this recipe!
      I cannot help with the second end of this, adding raspberries! I did not try this, so I do not know how it will work for you, sorry,
      Gemma 🙂

      • Numkhing on March 8, 2017 at 4:44 am

        Thanks for your suggestion 🙂

  133. Numkhing on March 7, 2017 at 4:42 am

    Can l keep this cake batter in the fridge for 1-2 days before baking it ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 7:59 am

      No! It is best to make and bake! I do not know why you would need to keep it, but the raising agent will be spent by the time you bake it if you leave it for too long. It is best to mix, put into the pans, and into a preheated oven for best results,
      Gemma 🙂

  134. Sarah on March 8, 2017 at 5:27 pm

    This cake is the best, Gemma. Confession: I used to haaaate vanilla cake. This has converted me.

    Have you ever tried to turn this recipe into chocolate cake?

  135. Mansi on March 9, 2017 at 10:46 pm

    Hi Gemma,
    Couples of queries:
    1. U think the sprinkles will bleed if I use whipped cream instead of buttercream?

    2. If I drizzle the cake layers with sugar syrup to keep it moistened will the shelf life reduce?

    Thanks a tonne!
    Mansi

    • Profile photo of Gemma Stafford Gemma Stafford on March 10, 2017 at 2:39 am

      Hi Mansi,
      Yes, I do think the sprinkles will bleed if they are wet! this is what will happen with fresh cream.
      There is a problem with your question! If you are trying to extend the life of this cake, you should not be using fresh cream. Fresh cream is best consumed, once whipped, within a day or so, even when refrigerated, the two concepts do not marry.
      I do not like the idea of adding a sugar syrup to a cake, I have never done this. The exception for me would be a lemon drizzle cake, where I would use a sugar syrup made with lemon juice.
      Whipped cream also works best with a very light sponge. (http://www.biggerbolderbaking.com/?s=Swiss+roll) check out these recipes, they will work better with fresh cream, and can be made in sandwich pans too.
      Gemma 🙂

  136. Surbhi on March 14, 2017 at 1:15 pm

    Hi Gemma,
    I don’t have six inches pans and I don’t wanna make a big 8 inch or nine inch cake
    I wanna make 4 inch 3 layered cake could u pls give measurements and the temperature and time it has to b baked
    Thank u
    -Surbhi

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 4:09 am

      Hi there,
      I really do not know!
      This will be a very small cake, I think you need to divide down the recipe and take your chances with this!
      The oven temperature will remain the same, but the time will be different, you will need to keep an eye on it through the bake,
      gemma 🙂

  137. Whitney on March 20, 2017 at 10:04 am

    I was wondering if you could use 1% milk instead of whole or buttermilk

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 12:01 pm

      Yes Whitney, I think that will be good, it is little enough difference. Full fat milk is 3.5% fat content!
      Gemma 🙂

  138. Whitney on March 20, 2017 at 10:20 am

    I don’t know if my other message went through. So I was wondering if you could use 1% milk (low-fat) in place of the whole milk

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 11:56 am

      Yes, you certainly can. There is little enough milk in this recipe, it will make little difference,
      Gemma 🙂

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