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Vanilla Birthday Cake Recipe

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Hi Bold Bakers! 

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 cannot 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. And you can use this cake to make my Lemon Meringue Cake recipe.

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4.8 from 22 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 (8floz/240ml) 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

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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!

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614 Comments

  1. Liz on February 21, 2018 at 10:03 pm

    Hi Gemma,

    I noticed that in your bold basics video about buttercream you used a whisk attachment but in this video you used a paddle attachment. So both of them work? Do you prefer one on top of the other?

    Thanks
    Liz

    • Gemma Stafford on February 22, 2018 at 2:06 am

      Hi Liz,
      This is a good question. The paddle attachment is great to cream the butter and the sugar, and the whisk will not do this job so well.
      When you add the milk it becomes a different thing, and then it can be whisked. Really for your purposes at home the paddle/beater will be great. Because I am demonstrating the result I change to the whisk. It does lighten it further too!
      I hope this is of help to you,
      Gemma 🙂

  2. Joan on February 18, 2018 at 6:08 am

    Hi Gemma – Beautiful cake that I plan on making this week. Couple of questions.
    1. Your recipe calls for (3) 6″ pans, but one of your responses says an 8 or 9″ pan. Which is best?
    2. The recipe says to use cold butter and then to add the liquids. How do you get to ‘light, fluffy, homogenous and well incorporated’? It seems to me that the cold butter will still hold to its little crumbs that it creates when mixed with the dry ingredients.
    Thanks for the help – just want to make sure I get it right.

    • Gemma Stafford on February 19, 2018 at 4:32 am

      Hi Joan,
      This is a different method for you!
      The butter is effectively rubbed into the flour to create a light, airy finish, like it does in a pastry really!
      Then the eggs are beaten, to incorporate some air, and this is incorporated.
      This recipe is designed for 3 6 inch pans.
      It can be baked in a single deep 8 inch pan, or two sandwich pans.
      It can be bakes in a single deep 9 inch pan, and cut into layers too.
      The area of three 6 inch pans is 108 sq inches.
      The area of 2 x 8 inch pans is 128 sq inches – little enough difference.
      One 9 inch pan will be 8i sq inches.
      Now you can see that the batter will bake in any of these pans, but the time will be a little different. You will need to monitor rthe bake if you change the pan.
      I hoe all goes well for you, let us see the pics!
      Gemma 🙂

  3. AmbitiousBaker15 on February 17, 2018 at 5:04 am

    Hi Can i use fresh milk for this recipe Or in making a buttercream?

    • Gemma Stafford on February 17, 2018 at 9:11 am

      Hi there,
      Yes, I presume you mean where I say add the milk? I always use dairy milk,
      Gemma 🙂

      • AmbitiousBaker15 on February 18, 2018 at 12:04 am

        i hope mt cake will come out just like yours. we only have those fresh milks that comes in a box. its so hard to find whole milk in our place. thank you 🙂

      • AmbitiousBaker15 on February 18, 2018 at 12:08 am

        uhm another question? how long this cake will last it i put it in the fridge? thank you 🙂

        • Gemma Stafford on February 18, 2018 at 1:52 am

          Hi there,
          You wil not have an issue with the box milk, or even with powdered milk, for this recipe. The box milk is usually an ultra heat treated milk, it will not work for some things, like cream cheese for instance, as it has be heated and denatured to an extent, but great for other things.
          This type of cake will keep really well for 5 days or so, when well covered in the fridge, unless someone finds it of course!
          This vanilla cake is what is known as a white cake, because of the egg white.
          This recipe here (https://www.biggerbolderbaking.com/painted-cake/), is a yellow cake, and uses the eggs differently, but it is a great recipe too. Take a look at it!
          Happy baking, I hope this helped,
          Gemma 🙂

  4. Jenna on February 15, 2018 at 12:52 pm

    Hello,
    Though the cake does taste fantastic mine did not rise at all! Was not any higher than 1 inch high. I followed the recipe exactly. Why would this be?

    • Gemma Stafford on February 16, 2018 at 4:53 am

      Hi Jenna,
      This could be one of two things:
      1. The raising agent, what baking powder did you use, was it fresh etc.
      2. The way the dry ingredient are incorporated here is important too, the eggs are also part of the leavening/raising. The batter should be light and fluffy, and should go into the pans in a deep layer, and rise some more.
      I am not sure if this helps you, but something not quite right,
      Gemma 🙂

  5. Maureen on February 13, 2018 at 11:17 pm

    If I split this recipe in half will it still turn out right…I only need to make one layer of vanilla cake…

    • Gemma Stafford on February 14, 2018 at 3:11 am

      Hi Maureen,
      Yes! write out the recipe, and divide every ingredient.
      This is a classic sponge cake recipe, very useful to have in your repertoire, it is proportional, and easy to remember.
      If you want to make one layer of a 7inch – 8inch cake, you would take this recipe:
      4oz butter
      4oz fine granulated sugar, (caster)
      4oz AP flour (use self raising if you wish) or 1 1/2 tsp baking powder.
      2 eggs
      a little milk.
      Then proceed as per this recipe (https://www.biggerbolderbaking.com/painted-cake/).
      you can change this to your usual units of measurement, I hope this helps,
      Gemma 🙂

  6. tyaba on February 12, 2018 at 12:53 am

    can I use 3 whole egg and 2 egg whites instead of 5 egg whites?

    • Gemma Stafford on February 13, 2018 at 11:13 am

      Hi Tyaba,
      Good question!
      This cake is effectively a white cake, that is because there is a high quantity of egg white. Eggs in a recipe have a number of functions.
      1. to enrich the bake
      2. To leaven (or rise) the bake
      3. To bind the ingredients
      4. T moisten, soften the crumb.
      If you alter the egg balance in this recipe it will make a nice cake, but it will be slightly different to mine.
      The egg weight requirement in this recipe is 200g, and 150g of this is white, so you can see where I am going.
      Three whole eggs will change the color and add richness, and the whites will lighten the sponge, but the balance is the same, it will be 200g of egg.
      Math really!
      Go for it, it will be good, and what I was trying to say was, it is all about balancing the ingredients,
      Gemma 🙂

  7. Mxtony48 on February 2, 2018 at 6:50 pm

    My neighbor funnybdoll made this cake and it was great….

    • Gemma Stafford on February 3, 2018 at 11:16 am

      Funnybdoll is an amazing baker and so is her entire family! And I hear you’re quite the ice cream maker! 🙂 Thanks, Tony!

  8. Lee on February 1, 2018 at 7:13 am

    Thanks Gemma for great recipes! My vanilla cake texture is dense and not light but heavy. What could be the reason? I used superfine flour+ corn flour instead of cake flour and reduced sugar to half. Looking forward to your reply. Tq

    • Gemma Stafford on February 3, 2018 at 12:25 pm

      Hi Lee,

      SO your flour should have been fine. Reducing the sugar by 1/2 is alot. I wouldn’t recommend that as it will mess with the end result. A recipe is like a math equation in the sense that everything has to add up to give you the correct answer.

      Also this cake is heavier and denser by nature. It’s very typical of this kind of cake. It’s not a fluffy one.

      Hope this helps,
      Gemma.

  9. Caroline on February 1, 2018 at 6:32 am

    Will this quantity work across two 9″ tins? Also I made this previously and found the end batter to have tiny little lumps of butter in it. Is this normal? It tasted good. But I wonder what I did wrong err?

    • Gemma Stafford on February 3, 2018 at 12:23 pm

      Hi Caroline,

      Yes it will work for 2 9inch tins :). Also regarding butter, you didn’t do anything wrong. The butter was too warm when it hit he other ingredients so it set into lumps. To avoid this in the future melt the butter first thing and then it will be cool by the time you go to add it in.

      Hope this helps,
      Gemma.

  10. Latedra Ambrose on January 28, 2018 at 3:45 pm

    Can this recipe be used for a 9in cake

    • Gemma Stafford on January 28, 2018 at 3:53 pm

      Yes you can , no problem. You might just need to cook it for 7-10 minute less.

  11. Alexandra on January 26, 2018 at 7:52 am

    Do you chop the butter before adding it to the flour?

    • Gemma Stafford on January 27, 2018 at 3:52 pm

      Yes, Alexandra. Chop it up a bit before adding it in 🙂

  12. Sadia on January 23, 2018 at 5:42 am

    Can we use 3(8”) pans? And Replace egg whites for 3 whole egge(total 4eggs) in his recipe?plz reply Thanx

    • Gemma Stafford on January 23, 2018 at 6:51 am

      Hi Sadia,
      Yes, I think this will work for you.
      The batter I use here, (https://www.biggerbolderbaking.com/painted-cake/) is a yellow cake batter, using whole eggs and it will be perfect for what you want.
      This is a proportional recipe, to keep it simple measure in ozs, so you will notice it is 8:8:8:4 (4 being eggs).
      You can increase this batter, or decrease it, add any flavor you wish, it will hold up really well.
      So, for your pans 12:12:12:6 (eggs) and vanilla etc. Add baking powder at the rate of 1 teaspoon of baking powder to 6ozs of flour.
      I hope this helps, you will need to convert this yourself if you need to, there are conversion aids online,
      Gemma 🙂

  13. Jasmine on January 23, 2018 at 4:40 am

    Ma’am.. This cake is sooooo delicious… I’ve made it and gets lot of appreciation from all. Ma’am can you please tell me that how many small batch cup cakes can be made using this recipe.please give reply

    • Gemma Stafford on January 23, 2018 at 6:53 am

      Hi Jasmine,
      Do you mean how many cupcakes, or you want to make a small batch?
      This whole cake batter would make about 18 cupcakes depending on the size.
      The crazy cupcake recipe here too (https://www.biggerbolderbaking.com/crazy-cupcakes/) you can make these to suit your need,
      Gemma 🙂

  14. Sadia on January 22, 2018 at 8:50 pm

    Hi,can five eggs white be substitute with 3whole eggs(total 4 eggs)in this recipe?

    • Gemma Stafford on January 23, 2018 at 8:06 am

      Hi Sadia,
      I think I got to this question earlier. I think this recipe will suit better (https://www.biggerbolderbaking.com/painted-cake/) but the vanilla cake will also take it well.
      Fondant icing works best with a buttercream crumb coat, don’t forget about this,
      Gemma 🙂

  15. Jennifer on January 22, 2018 at 8:36 pm

    Hi there. Do you think the recipe would be sufficent for double layer 1/4 sheet? Or should I double it?
    Thank you

    • Gemma Stafford on January 23, 2018 at 8:10 am

      Hi Jennifer,
      A 1/4 layer will be 9 x 13 inches, a big enough cake.
      I think you should double this, you can make a few cupcakes if you have some left, and pop them in the freezer, or have a little treat for yourself on baking day!
      I wish you well with this, 1 1/2 may do it, but I think err on the generous side,
      Gemma 🙂

  16. Jasmine on January 22, 2018 at 8:10 pm

    Ma’am… This is really a delicious recipe… I’ve made it and I got so much appreciation from my friends and family. I had a question Ma’am.. Using this recipe quantity how many small batch cup cakes can I bake. Please reply Ma’am.

    • Gemma Stafford on January 23, 2018 at 8:12 am

      Hi Jasmine,
      I think I responded to this. The mix will make at least 18 cupcakes, so I am not sure what the small batch means!
      Gemma 🙂

  17. Dana on January 20, 2018 at 12:45 pm

    Hi Gemma- first let me say I am a huge fan! 😁 I’m sure this has been answered but I’m can’t find it. Can you tell me what temp and how long for cupcakes?

    • Gemma Stafford on January 21, 2018 at 4:56 am

      Hi Dana,
      Thank you, that is very kind.
      Really 180C/350F is a good, moderate temperature for so many cakes, cookies, and bakes.
      This is true too of cupcakes. Have the oven preheated before you pop the tray in, they cook really fast, about 15 mins, so keep an eye!
      Gemma 😉

  18. Hanna on January 19, 2018 at 12:51 pm

    Can I substitude milk with soya milk?

    • Gemma Stafford on January 19, 2018 at 5:47 pm

      Yes Hanna you can use soy milk. 🙂

      Gemma.

  19. Diana on January 17, 2018 at 12:54 pm

    Hello!

    I only have one 6 in pan. Should I divide the batter into 3 and bake them separately? Thanks!

    • Gemma Stafford on January 17, 2018 at 9:02 pm

      Hi Diana,

      you can use a 6 inch tin. Do you have 3 of them? if so then divide all the mix between the 3.

      Best,
      Gemma.

      • Diana on January 17, 2018 at 9:08 pm

        Thanks Gemma!!

        I might need to invest in a couple more pans. Would the batter be okay in the fridge in between bakes?

        • Gemma Stafford on January 18, 2018 at 3:13 am

          Hi Diana,
          Not in the fridge, just leave it on the counter, if you refrigerate it you will change the baking time. Have your oven ready for the first one, and just keep at it, all will be well,
          Gemma 🙂

  20. Sara on January 13, 2018 at 2:46 pm

    Hi Gemma
    Can I use this recipe to bake a rectangular cake? If so what size pan will it work in?
    Thanks in advance!

    • Gemma Stafford on January 13, 2018 at 8:31 pm

      Yes you sure can, Sara.

      It’s a big cake so any baking tin you have will work great 🙂

      • Esther Atavan on January 14, 2018 at 11:19 pm

        Hi Again,
        Is baking paper the same as parchment paper?

        • Gemma Stafford on January 15, 2018 at 5:39 am

          Hi Esther,
          Not necessarily!
          There are two types of baking paper, one is silicon coated, and this is what is known as parchment.
          The second, old fashioned one, is called grease proof paper, and oddly it needs to be buttered/greased for use.
          So, if your is the second type, butter your tray or pan and stick the paper to this. Sometimes, depending on the recipe you may need to butter it again, but usually not.
          Lacking either of these you can butter the pan, sprinkle on flour and shake it to distribute, shake off the excess, and this gives you a non stick surface too, surprisingly effective!
          Gemma 🙂

  21. Ashu on January 9, 2018 at 9:30 am

    Hi Gemma,
    Im a big fan of ur cake recipes. Have you found a substitute for egg white? Please help me out with this.

    Regards,
    Ashu

    • Gemma Stafford on January 9, 2018 at 5:22 pm

      Hi Ashu,

      use my chart to replace the egg whites in the cake. It’s on the top line.

      Gemma.

      • Esther Atavan on January 12, 2018 at 7:04 pm

        Hi Gemma,
        I don’t want to add the egg whites at all, is it okay if I just don’t add it? Also, I want it to be
        a two layered cake, what two pans would I use for that and how much would I put in for each pan?
        Thanks Soooo Much
        Esther

        • Esther Atavan on January 12, 2018 at 7:23 pm

          One last thing, for the sugar in the cake batter can I use raw sugar instead of granulated sugar? Thanks

        • Gemma Stafford on January 12, 2018 at 8:22 pm

          Hi Esther,

          YEs you can use raw sugar. Substitute the egg whites by using my egg sub chart

          Divide them as every as you can, use your better judgement.
          Gemma.

      • Ashu on January 13, 2018 at 1:22 am

        Thank u Gemma but your recipe says whole egg & egg whites to be used. I thought your chart was for only replacing the whole egg. What about replacing the egg whites?

        Regards,
        Ashu

        • Gemma Stafford on January 13, 2018 at 4:30 am

          Hi Ashu,
          Egg whites are generally replaced with aquafaba, which is whipped water in which chick peas or beans have been cooked. The water in a can of chick peas will work too.
          Beans tend to be stronger in flavor, so choose chick peas if you can. I really need to show this in my basics, will get to it soon, but look it up online, it is interesting!
          Gemma 🙂

  22. Ruby on January 9, 2018 at 6:08 am

    Hello, Can whipped heavy cream be used on this instead of the butter cream frosting?

    • Gemma Stafford on January 9, 2018 at 9:06 am

      Hi Ruby,
      If this cake is to be made ad eaten up in a day, then yes!
      Fresh dairy cream can, and will destabilize if left too long, and it will go bad too at room temperature for too long.
      So, refrigerate until you are going to cut it. Adding 1 teaspoon of cornstarch, sieved in with a teaspoon of powdered sugar, to 2 cups of cream, when it is just about whipped, still soft, but almost there, will help it to hold its form.
      I hope this is of help,
      Gemma 🙂

      • Amber in denver on January 11, 2018 at 8:25 pm

        i don’t have the exact recipe, but, if you use some unsweetened gelatin powder when whipping up fresh heavy cream, it’s supposed to keep it stiff.

        A

        • Gemma Stafford on January 12, 2018 at 8:36 am

          Hi Amber,
          This is true! yes, it will do this. Also a little cornstarch, sieved in with a little powdered sugar will stabilize fresh cream for cake decoration.
          Thank you for this suggestion,
          Gemma 🙂

  23. Rachel on January 8, 2018 at 5:35 am

    Hi Gemma, I have a lot of left over egg whites, I want to make this cake and use those egg whites. Do you know what would be the weight of the egg whites in the recipe? Thanks a lot!

    • Gemma Stafford on January 8, 2018 at 5:10 pm

      Hi rachel,

      so an egg is broken down like this 1/3 yolk 2/3 whites. each egg Whites are 40g and yolk is 20g.

      Hope this answers your question 🙂

  24. Cebisa on January 8, 2018 at 4:10 am

    mmmmhhh this looks so wonderful. I am so much inspired to make this kind of cake soon. Thank you so much Gemma for sharing.

  25. Sunita on January 4, 2018 at 2:28 am

    Hi Gemma

    Thank you for posting this lovely recipe, which I am hoping to make a birthday cake. I was planning on baking and filling the cake as you have suggested, and then covering it with fondant icing. Do you think the cake would hold the icing well? Also, must it be stored in the fridge as I do not want the fondant icing to dry out? I would only need to leave it out over night.

    Thanks
    Sunita

    • Gemma Stafford on January 4, 2018 at 3:29 am

      Hi Sunita,
      Yes, this cake will take a fondant icing very well. The buttercream filling, and crumb coat, which will smooth out the cake, and get it ready for the fondant will help. A very light crumb coat will be sufficient.
      A fondant will do well at cool room temperature, lightly covered in cling wrap, or in an airtight container. It helps to chill the cake after filling and the crumb coat, this allows you to cover easily without slipping. I think all will be well in the short time, but baked goods do not hold up perfectly for too long at any temperature really,
      Gemma 🙂

      • Sunita on January 4, 2018 at 1:56 pm

        Thanks Gemma – will the quantities stated work for 3 8 inch pans? Thanks

        • Gemma Stafford on January 5, 2018 at 12:37 pm

          Hi Sunita,
          Actually yes, it will be thinner, and it will bake a bit faster, you will need to keep an eye on it,
          Gemma 🙂

  26. Mhang on January 3, 2018 at 10:46 am

    Hello again gemma ijust want to ask when baking a cake do i need to use the cake flour or i can also use simple flour thank you

    • Gemma Stafford on January 4, 2018 at 6:07 am

      Hi there,
      Yes, if you mean a plain flour, all will be well.
      I wish you well with this, I think you will make a great job of it,
      Gemma 🙂

  27. Mhang on January 3, 2018 at 10:44 am

    Hello gemma i love the cakes you made i hope i can do the same im going to make this bday cake i hope i can do well thank you for sharing your recipe god bless

  28. Katherine on January 3, 2018 at 9:53 am

    Would there be enough to make 1 9×13 and have left over for cupcakes?

    • Gemma Stafford on January 4, 2018 at 6:22 am

      Hi Katherine,
      I think this will not be sufficient batter for this. This recipe is designed for 6 inch pans. I think that will all be needed for a 9 x 13inch tray, perhaps a little more. My guess is that you will need a bit more batter for cupcakes. My crazy cupcake batter is an easy batter to multiply and divide, being proportional, you can make a small batch of cupcakes with that. (https://www.biggerbolderbaking.com/crazy-cupcakes/) the recipe is here.
      I hope this all goes well for you,
      Gemma 🙂

      • Katherine on January 4, 2018 at 6:50 am

        Great! Thank you so much!

  29. BARCLAYMOUNTAIN on January 2, 2018 at 9:22 am

    Would this recipe make 2- 9 x 13 cakes?

    • Gemma Stafford on January 2, 2018 at 10:17 am

      Hi,

      Yes it would be perfect for that. Happy Baking!

      Gemma.

  30. Alex Thankachan on December 30, 2017 at 3:25 am

    Hey Gemma
    Can I reduce the sweetness of the buttercream and vanilla cake by reducing the quantity of sugar.?
    Would that affect the taste and texture other than the sweetness?
    Planning to make this for New Year.
    Thanks

    • Gemma Stafford on December 30, 2017 at 3:44 am

      Hi Alex,
      buttercream tends to be sweet, it is really made with a ration or 2:1, sugar to butter, and a little milk or cream gives it a soft creamy texture, and further dissolves the sugar. A Swiss Meringue buttercream is a less sweet thing, and really stable, but it takes a little practice to get it right.
      Fudge frosting, and ganache are less sweet too, but perhaps a different thing. (https://www.biggerbolderbaking.com/lemon-meringue-cake/) this recipe has a nice frosting too, worth getting to know this.
      Happy New Year to you and yours, I hope all goes well for your party,
      Gemma 🙂

  31. Alex Thankachan on December 30, 2017 at 3:20 am

    Hey Gemma!
    Can I reduce the sweetness of the buttercream and cake by adding lesser sugar?
    Would that affect the recipe in any manner other than reducing the sweetNess?
    Planning to make this cake for New Year ☺
    Thanks.

  32. Gowri on December 27, 2017 at 3:26 am

    Hi Gemma!!
    I am new to this channel and I am an ardent fan of yours!
    1)My query is can I make the cake in two eight inch pans?
    2) my oven is really small. Only one cake tin will fit in. So do I have to do something about the rest of the batter while the first half of the batter is being baked?
    I am planning to make this cake for my father’s B-Day this Dec 30th.so it will be a huge help if you reply to me before that.. Thank you dear 😊

    • Gemma Stafford on December 27, 2017 at 4:09 am

      Hi there,
      Thank you for your kind words.
      You can prepare this batter, fill one pan, have your oven preheated, and bake. The remainder of the batter will hold until you are ready to bake it, all will be well.
      I wish your father a very happy birthday, I hope you have fun,
      Gemma 😉

  33. Simran on December 22, 2017 at 8:47 am

    Can I substitue eggs and egg yolk with flaxseeds gel if yes then how much should I use?

    • Gemma Stafford on December 22, 2017 at 10:59 am

      Think I got this one!
      Applesauce is great for sponge, but you can certainly use flax egg too. This is what is known as a white cake, and relies on egg whites.
      Egg whites are more difficult to substitute.
      Take a look at this great basic sponge recipe (https://www.biggerbolderbaking.com/crazy-cupcakes/). This recipe can be made as a cake too, and it is really easy to remember. For a 3 layer cake it will be 8 ozs butter, 8 ozs sugar, 8ozs flour, and four whole eggs. You can substitute the eggs with applesauce/curd/Greek yogurt.
      I am not sure that this helps, but it is best to select recipe which uses whole eggs, it is easier to sub them out,
      Gemma 🙂

  34. Keertana on December 20, 2017 at 7:31 am

    Hi Gemma,
    This recipe looks great. I tried it out
    It’s my Brother’s Birthday tomorrow and I started to make it today, only to find that my Buttercream frosting was too sweet. Is there any way I could make it tomorrow.
    Thank you

    • Gemma Stafford on December 21, 2017 at 11:16 am

      hi there,
      buttercream frosting is sweet, it is the nature of it. Adding something to it, like unsweetened cocoa powder will reduce the sweetness, but it is sugar and butter! Spreading it nice and lightly will help too, you should not have too much with every slice. Check out the Best Ever recipe here, add a little cream or milk, and keep on whipping,
      Gemma 🙂

  35. Melissa on December 18, 2017 at 7:17 pm

    Hi there!

    I am going to make this cake tomorrow for my daughter’s birthday. I wondered though if you could help me out with a problem I seem to have EVERY time I make a from scratch cake. I follow the directions exactly, and everything is great. I take the cake out of the oven, and it looks great, but as it cools the top of the cake sinks IN. I don’t live in high altitude. Could it possibly have to do with incorrect mixing technique? I try to mix as very little as possible. I just really want this cake to NOT sink in. Thank you!

    • Gemma Stafford on December 19, 2017 at 2:33 am

      Hi Melissa,
      It sounds like an oven temperature problem/timing problem.
      If you are baking in a fan assisted oven I suggest you drop the temperature back to 170C/340F, and bake for a little longer. It sounds like the outside of the cake is baking before the middle.
      1. You can use a cake nail, which is pushed down through the center of the cake, helping the heat to distribute during the bake. This is particularly useful at high altitude.
      2. Check your oven thermostat! Ovens vary, particularly old ovens. Reducing the temperature by 10C/20F may help.
      3. Check your pan. If it is a heavy pan you may need to wrap it to keep it cool. The heat will distribute more evenly with this method. Use brown wrapping paper, two sheets and wrap the pan with this, tie it on with string. This will help to keep the heat from baking the outside of the cake before the heat transmits to the center. We always did this for heavy fruit cakes at home!
      4. Do not over-mix the ingredients once the flour has been added. Cakes do not rely on gluten, over-mixing will develop the gluten and cause doming, the opposite problem.
      Your cake will not fall if it is baked through, bear that in mind. I hope this is of help, and happy birthday to your daughter!
      Gemma 🙂

  36. Amara on December 14, 2017 at 10:08 pm

    For how many people can this cake be made?

    • Gemma Stafford on December 15, 2017 at 4:08 am

      Haha!
      This depends on the people! Really though it should feed at least 8, a generous portion too,
      Gemma 🙂

  37. Namita on December 14, 2017 at 2:49 am

    Can I use oil instead of butter in vanilla cake and how much

    • Gemma Stafford on December 14, 2017 at 6:06 am

      Hi there,
      I am a big fan of butter, so generally use this for cakes. If you change this I toil, it would be better you use a baking margarine, where the quantity is directly related to the recipe. However, if you wish to use oil, use a light,mild oil, and I think 1/2 cup (125ml) should work for you, though I did not try it.
      You can let us know how this worked out for you,
      Gemma 🙂

  38. Myles on December 13, 2017 at 2:26 pm

    can i use this recipe to make 3 8in. cakes

    • Gemma Stafford on December 13, 2017 at 7:42 pm

      yes you can, it will work perfectly 🙂

  39. Eenash on December 9, 2017 at 2:16 pm

    What size of pan did you use☺?

    • Gemma Stafford on December 9, 2017 at 5:17 pm

      you can use an 8 or 9 inch round cake tin 🙂

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