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Vanilla Birthday Cake Recipe

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Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream Frosting and I’ll show you how to make the best vanilla cake recipe and decorate it simply and impressively!

Hi Bold Bakers! 

Every Bold Baker needs a Master Vanilla Birthday Cake recipe with Vanilla Buttercream Frosting. A vanilla cake recipe 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.


How to Make the Best Vanilla Cake Recipe

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.

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. 

 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. I really hope you give my recipe a go and enjoy the best vanilla cake recipe!

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4.23 from 345 votes
Vanilla Birthday Cake
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins

Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream frosting and I'll show you how to decorate it simply and impressively!

Course: Dessert
Cuisine: American
Servings: 8
  • 3 cups (425g/15oz) cake flour, sifted
  • 2 cups (453g/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/227ml) 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)
  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 up to 3 days. Before serving let it at room temperature for 30 minute and then enjoy!
Recipe Notes

I scoop cup measurements, so flour will come in as 5ozs.

“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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Write a Comment and Review

  1. Sarika B on April 12, 2019 at 3:51 am

    Thank-you Gemma!!!You and your cake recipes are famous in my family.I made the fudgy brownies, vanilla frosting cake and a chocolate orange cake with a twist in the vanilla cake recipe.All on different occasion. Please suggest if I need to bake a cake in a round tin , size of 6 inches, how do I take the measurements or is there a separate recipe for smaller portions?
    Keep experimenting and keep sharing…We Love it ☺️😊

    • Gemma Stafford on April 12, 2019 at 5:35 am

      Hi Sarika,
      I am the worst person in the world in math! Well, maybe not the worst, but close to it! However, this Vanilla Cake recipe is made in three 6 inch pans. This means that 1/3 of the recipe wil make one layer. I will leave the calculation to you as I do not know how you measure, it will be easier if you are weighing the ingredients.
      I hope this helps,
      Gemma 🙂

      • Sarika B on April 13, 2019 at 6:58 pm

        Thank-you Gemma.Sure I shall give it a try with the 1/3 measure.Yes, I have been weighing the ingredients.

  2. Joolz on March 28, 2019 at 2:01 pm

    Can you tell me how many sprinkles did you use as I need to order from the web a specific colour ?

    • Gemma Stafford on March 28, 2019 at 5:16 pm

      I actually just measured them the other day for a different reason and it was about 1 1/2 cups with is 12ounces. I’ll add that to the recipe.


  3. Kim on March 26, 2019 at 10:13 am

    I’ve been making this recipe with a few of my own changes for almost a year now. One thing I’ve never done is freeze it. My daughter is making her first communion on May 5th and I’d like to get as much prep work done well before that day. I’m going to be making cupcakes with this recipe. What would be the best way to freeze them? I dont think I’ve ever frozen any cake. Thanks so much!

    • Gemma Stafford on March 27, 2019 at 3:43 pm

      Hi, great question! You can freeze them in an air tight container for up to 3 weeks. To defrost just allow to sit at room temperature, this may make them a little wet or change the texture just a bit, but they will still be lovely.

  4. Balqis on March 16, 2019 at 6:39 am

    Hi Gemma,
    I became a better baker ever since I started following your recipes and tips. I tried this cake and it came out really good. It was the best cake I have ever made. It was really delicious, had really great texture and not very sweet, even my brother who doesn’t like sweets liked it a lot and asked me to make it again for his son’s birthday. Thank you so much. I wish you so much joy, love, health and success for every day of your life. 😘❤

    • Gemma Stafford on March 16, 2019 at 9:05 pm

      I’m delighted to hear that!! Thanks for trying out my recipes.

      Really glad to have you as part of the community.

  5. Sakina Lokhandwala on March 14, 2019 at 5:42 pm

    Hi Gemma,
    I have tried your ice cream recipes…it turned out well for me.
    Can you please help with measurements for single layer of cake, instead of this 3 layer


    • Gemma Stafford on March 16, 2019 at 2:35 am

      Hi there,
      Thank you, I am happy that you are baking with us.
      For a single layer cake, given the same size pan, you can simple divide the recipe by 3.
      When you adjust a recipe you always write or print it and go through ever ingredient carefully, divide as you wish, and there you have it.
      you can do it, it is math!
      Gemma 🙂

  6. Shanna on March 14, 2019 at 4:11 pm

    Hi im wanting to make a three layer cake but only will be making one or maybe two cakes at a time and using a 8inch (3inch high) tin. Do i need to adjust the recipe and cooking time if so how much please?

    • Gemma Stafford on March 15, 2019 at 8:53 am

      Shanna, meant to say you will bake at the same temperature, but you will need to monitor the bake according to how your oven cooks.
      Gemma 🙂

  7. Shanna on March 14, 2019 at 4:10 pm

    Hi im wanting to make a three layer cake but only will be making one or maybe two cakes at a time and using a 8inch (3inch high) tin. Do i need to adjust the recipe and cooking time if so how much please?

    • Gemma Stafford on March 15, 2019 at 8:34 am

      Hi Shanna,
      This is a math problem, and you will need to write the recipe out to proceed. I think 1/2 the batter will make a good single layer. This means that you should work out what 1/2 the batter will be, and then make this three times. You can make it all together if you wish, provided you will bake them one after the other. I hope this is of help,
      Gemma 🙂

  8. Anissa on March 12, 2019 at 10:53 pm

    Hi Gemma..

    My name is Anissa from Indonesia.
    I want to try this cake recipe for my husband’s birthday on Saturday.
    Can whole milk be replaced with full cream milk?
    because in my country only sells full cream milk and low fat milk.
    whole milk is very difficult to find

    • Gemma Stafford on March 13, 2019 at 3:45 pm

      Hi Anissa,

      yes you can use whole milk no problem. it will give the same results.

      Happy Baking!

  9. Karen Kilpatrick on March 12, 2019 at 2:05 pm

    Hi Gemma: This cake is heavenly! My son turned 28 last Saturday and I made this cake for him. Definitely a hit at the party and with him. He loves Orange Chicken so I flavored it with a hint of orange juice as part of the liquid in the cake and the frosting. He also eats, sleeps and breathes Tom Brady of the New England Patriots (who wouldn’t) so it was a football cake as well. Made 2 8 inch layers and 1 6 inch layer. Cut them in half down the middle and after frosting each half put them cut side down on my serving plate then shaped it to look like a football and frosted the whole thing complete with laces. Thank you for this recipe. It will be in my “GO TO” recipe box for sure.

    • Gemma Stafford on March 13, 2019 at 8:34 pm

      thrilled to hear that, Karen!!!

      Thanks for trying out this recipe. Make sure you save it now to use in the future.

  10. Namita on March 12, 2019 at 6:23 am

    Hello Gemma I love ur recepies .I just have one request plz plz plz bake eggless cake so that we I come to know about quantity of ingredients and get an idea plz .

    • Gemma Stafford on March 13, 2019 at 3:19 pm

      Hi Namita,

      Really glad you like my recipes. I’ll add an eggless cake to my list no problem. Thanks for the great idea.

      Watch this space,

      • Namita on March 14, 2019 at 4:12 am

        Thanku thanku thanku so much and love u always I will wait for ur eggless cake video .

      • Lakshya on March 15, 2019 at 12:52 am

        Hi Gemma,
        I am overwhelmed to see the response your receipe received. I would like to share that I am a lacto vegan and would like to bake a super soft, airy sponge cake which is in no way dense. It would be great if you can share your wisdom to help me find a replacement for egg. The replacement shared by you is for 1 whole egg but for ‘whites’ it is amiss. Would be glad if you can share a recipe for lacto vegans to relish the scrumptious bites. Thank you.

        • Gemma Stafford on March 17, 2019 at 8:09 am

          Hi there,
          This is he conundrum! Egg whites are part of the leavening of many bakes. get to know aquafaba, this is ideal for things like meringue. We used this in this recipe ( aquafaba is the whipped ‘water’ in which things like chick peas have been cooked. the canned ones produce a good thick version which whips up really well.
          I hope this is of help. Liv will do more with this ingredient as we go forward,
          Gemma 🙂

          • Lakshya on April 6, 2019 at 8:50 am

            Thank you for your valuable suggestion. Pls guide me about the quantity of aquafaba I should be using to substitute egg whites.

  11. Anusha on March 9, 2019 at 12:04 pm

    I have another doubt 😊
    Why did you use more egg whites and only one yolk? Is there any specific reason or to get cake in white color rather than yellow? I’m tiered of trying cakes to get bakery style texture,color and at the same time it should taste good. I tried cake flour with sour cream once but we did not like the taste as we feel little sourness in cake. I tried many times with All purpose flour. But I’m getting yellowish shade and denser cake. Finally I wanted to try your recipe.

    • Gemma Stafford on March 12, 2019 at 6:09 am

      Hi Anusha,
      This is a white cake! The egg whites are part of the leavening of this cake, it tends to be close textured and relatively light.
      I suggest you try this cake ( which is based on a traditional recipe for Victoria Sandwich/sponge. This is really useful for cupcakes too, and can be flavored with cocoa/coffee/lemon zest/orange zest etc. It is light enough to be filled with fresh dairy cream, or sturdy enough to take buttercream and fondant. Check it out, I think it would serve you well,
      Gemma 🙂

      • Anusha on March 14, 2019 at 10:36 pm

        Hi Gemma!

        I have tried vanilla Birthday cake with Allpurpose flour. Really happy for the result. I did not expect that texture. Really brilliant white color like bakery . With Ap flour itself I got excellent texture and I’m in imagination what could be if I do with cake flour…😊
        I have posted my cake picture in pinterest and I will post it here as well. Thanq so much for your patience in answering our questions. Really love u. I will definitely try painted cake also as you suggested.

        • Gemma Stafford on March 16, 2019 at 11:50 am

          Hi Anusha,
          Good job! I am so happy to hear this. Take a look at thr flour pack where you buy it. Some are really low in gluten, and this makes a different cake. In Ireland we have a Cream flour, really low in gluten, about 9%, this is like a cake flour really, and would not need adjusting in any way. This is a learning curve, we help each other, Gemma <3

          • Anusha on March 19, 2019 at 9:22 am

            Cream flour 🤔 first time I’m hearing, okay let me check 😊
            Hey BTW I made this cake with cake flour on last Saturday for my husband Birthday. Omg really delicious and Im not able to express how tastey it was. Everyone liked it. Thank you so much. Next I’m going to try your pizza dough recipe.

            • Gemma Stafford on March 19, 2019 at 10:57 am

              I’m delighted to hear that, great job!

      • Anusha on April 15, 2019 at 2:47 pm

        I made painted cake with cake flour.It was really light and fluffy. Thanq so much.
        I have a question. Can we replace any cake with cake flour even recipe calls for All purpose flour.?

        • Gemma Stafford on April 15, 2019 at 4:17 pm

          Hi, i’m delighted to hear that, i would not suggest that as it can change the over all texture of the cake.

          • Anusha on April 17, 2019 at 6:04 am

            Ooh really…! Im thinking like if I do all cakes with cake flour I may get better texture 😉
            So I should stick with same flour which has mentioned in recipe. Thank you so much.

            • Gemma Stafford on April 18, 2019 at 2:28 am

              Hi Anusha,
              take a look at the protein content in the flour, this is how gluten is expressed.
              All purpose flour is a white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of about 11.5% though it can be higher. % Gluten is described as protein on flour packs.
              Bread Flour/Strong Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread.
              Pastry Flour/cream Flour is finer, lower gluten, 9 – 10%, kind of flour that is best suited for sweet baked goods like cakes and cookies. It has a very soft texture.
              Cake Flour is even finer and lower in gluten 7.5 – 9%, than pastry flour. It might be good for baked goods that need an especially soft and fluffy texture and do not need to withstand a long proofing process.
              So, really it is a choice. When you handle a plain all purpose flour with a light hand then the gluten will not be developed and all will be well. Learn to handle your mixes so that the gluten is not developed and all will be well. It really helps to have just one in your larder too as flour is best when fresh!
              I hope this is of help,
              Gemma 🙂

            • Anusha on April 20, 2019 at 8:05 am

              Hii Gemma!

              I didn’t found link to reply for the below message you gave me about differences among all kinds of flours so I’m responding here. Really I’m so happy for your patience in responding our queries. It helps alot to get out from confusions in baking. I’m becoming big big fan of you. Thank you sooo much ❤️

            • Gemma Stafford on April 21, 2019 at 4:52 am

              Thank you Anusha, what you need to know is that you are really important to me too, I cannot do it without your kind support,
              Gemma 🙂

  12. Anusha on March 6, 2019 at 7:47 am

    Hi Gemma! I tried two of your recipes Condensed milk and Ice-cream. We loved that. I wanted to try vanilla Birthday cake recipe as well. But I have 9 inch cake Pan. Can you tell me the ingredients measurements for single 9inch cake? I just wanted to try for one round and then I will do Birthday step.

    • Gemma Stafford on March 7, 2019 at 3:01 am

      Hi Anusha,
      You did not tell me how deep your pan is! If you do a simple math problem you will find that the 3×6 inch pans are a total of sq ins of 54sq ins. One 9 inch pan is 81sq inches. So, you can bake this full batter in this pan, but I would be guessing at the depth of your cake. You will need to leave about 3/4 of an inch at the top of the pan to allow it to rise. If oyu have batter left over you can make a cupcake or so,
      Gemma 🙂

      • Anusha on March 9, 2019 at 11:45 am

        Thanq so much.I understand it now. BTW my cake pan is 9×1.5in😊

      • Linda on March 14, 2019 at 3:32 am

        Gemma, in your response to Anusha, my math comes up with different numbers. Three 6″ round pans is 84 sq inches, not 54. And a single 9″ pan is 64 sq inches, not 81. The math formula for one pan is Area = Radius (squared) x Pi (which is 3.14). So for example, a single 8″ round pan is 4″ (squared) times 3.14, or 16 times 3.14 = 50 sq inches rounded. Hope this makes sense.

        • Gemma Stafford on March 14, 2019 at 3:51 am

          Hi Linda,
          I have no idea what I was thinking, and I have to bow to your knowledge, i am a baker, not a scholar!! Math is not at all my thing.
          I calculate simply, just to give a broad idea. So, 6×6 = 36 x 3 = 108 sq inches, and 1/2 of that is 54 sq inches, but this is not taking account of the volume of the pan, as I am presuming a shallow sponge cake pan.
          9 x 9 = 81 sq inches according to me! I do know that this is not perfect math, and I do not understand it fully, I may need help with this for accuracy, but it works for our simple purpose.
          I take your point though, I would not be able to argue it in any case, mats was always the bane of my life!
          Gemma 🙂

          • Linda on March 16, 2019 at 5:05 pm

            Thank you for responding! I also stumbled across a weblink that had a concise table to adjust recipes for different size pans. I didn’t make a note of its link, just Googled.

  13. Nithuvineeth on March 1, 2019 at 10:28 pm

    Hello Gemma
    Can I bake this as a single cake in 25cm baking tin.
    If yes, could you advise on the temperature settings and baking time please

    • Gemma Stafford on March 1, 2019 at 10:37 pm

      Hi, yes i would maybe bake it 5 minutes longer. Great idea!

      • Nithuvineeth on March 2, 2019 at 2:35 am

        Thanks dear. I made it but top side is hard. Once it cooled I kept in the morning I checked and it is hard😔.why? Any idea. But let me tell you, the taste was superrrrr.i loved it .

        • Gemma Stafford on March 2, 2019 at 9:40 pm

          That’s very odd, perhaps store it at room temperature and see what happens!

  14. Ami Nahan on March 1, 2019 at 5:00 am

    Hi Gemma,
    I have tried to share my photos with you, but its showing as uploaded but couldn’t find it.

    • Gemma Stafford on March 1, 2019 at 1:10 pm

      Hi there, thank you, we are approving and posting it! 😀

  15. Kiran Channa on February 28, 2019 at 9:31 am

    Hi Gemma,To make an eggless cake what can the quantity of eggs be replaced with as you gave options of banana,Apple sauce,tofu or buttermilk?A pointed out option will be appreciated.if will there need to be any alteration for the rest of the measurements?

    • Gemma Stafford on March 1, 2019 at 1:33 pm

      Hi, you can keep the rest of the ratios the same 😀

  16. Ami Nahan on February 27, 2019 at 8:14 am

    Hi Gemma,
    Actually I want to make a bit more bigger cake. So how much more measurements should i add?
    Thank you.

    • Gemma Stafford on February 28, 2019 at 2:54 am

      Hi Ami,
      Well, haha, when you say bigger you need to say how much bigger. If you tell me the size of the pan I can try to help you.
      Generally it is just math. You need to multiply the ingredients, one by one, by the amount you wish to increase the recipe. The square inch/cm size of the pan will give you some guide as to the increase in weights.
      I hope this is of help,
      Gemma 🙂

  17. Ami Nahan on February 26, 2019 at 5:00 am

    Hi Gemma,
    Actually i want to make a little more big cake. So how much more measurement should i need to add?
    Thank you.

    • Gemma Stafford on February 26, 2019 at 10:56 am

      Hi, you can do 1 1/2 times the recipe of double the whole thing depending on how much cake you need. Enjoy!

      • Ami Nahan on February 28, 2019 at 4:59 am

        Thanks a lot!!! Actually we are buying a new car, so I made the cake to celebrate and it came out really really well. Maybe I’ll post the pic.
        Thanks a lot, Gemma………….

        • Gemma Stafford on March 1, 2019 at 1:36 pm

          I am delighted to hear that!

  18. Jam on February 20, 2019 at 5:11 pm

    Hello Gemma,

    Can I use this recipe with fondant?

    Thank you!

    • Gemma Stafford on February 21, 2019 at 10:23 am

      Hi, yes you can.

  19. Evans on February 20, 2019 at 8:23 am

    Hello Gemma!
    Tried it and loved it. I have a question: i’m wondering if I can use this recipe and divide the batter into two, vanilla and choco, for a marble cake? If yes, can you please tell me how much cocoa powder I can add in half of the batter please?
    Thank you very much

    • Gemma Stafford on February 20, 2019 at 4:10 pm

      Yes that’s a great idea i would add 1/3 cup cocoa powder but i may change the texture. Let me know how you go!

      • Evans on March 8, 2019 at 8:31 am

        It came out well! Thanks again

  20. Himanshi Sadhwani on February 6, 2019 at 10:03 am

    Hi Gemma, This is Himanshi from India. I found your videos on YouTube and I am a big fan of yours. I am a beginner at baking and honestly your recipes helped me a lot. Now I have started taking orders and soon want to start a bakery shop.
    Few things I faced issues at is that every time I bake using the same recipe, the outcome is different. I don’t know whether its coz of the products from different brands. My egg-less cake doesn’t come out fluffy.

    • Gemma Stafford on February 8, 2019 at 3:06 am

      Hi there,
      Thank you for your kind words.
      The reason eggs are commonly used in baking is that they give the best results. When you change this you will get a different result, it cannot be the same. Traditional cake recipes are designed for eggs.
      That said, there are good alternatives. ( Matching the sub to the recipe really helps too, flax egg or applesauce are best for a sponge type cake. If you experiment a bit you will get this right for you.
      Technique is so important too, mixing, not over mixing, are all vital to a great outcome. The temperature of the oven too, it needs to be consistent for good results.
      That is as much as I can think of. I wish you well in your business,
      Gemma 🙂

  21. Abir on February 2, 2019 at 6:20 pm

    Thanks for the recipe this is the last yellow cake recipe
    I will try I have tried way to many I. Give up my question to you is did you use buttermilk or whole milk and is it moist enough thanks so much

    • Gemma Stafford on February 3, 2019 at 1:51 am

      Hi Abir,
      You can use either one, buttermilk gives a tender crumb, but whole milk will be good too. I have a recipe here for a buttermilk substitute, if you do not have it to hand. (
      You can see too the Celery Stamp cake, which is a classic Victoria sponge, and also a good one for you to practice. I hope this helps,
      Gemma 🙂

  22. Rachida Mansouri on January 27, 2019 at 10:41 am

    Dear Gemma, I’m a day care cook. I used your recipe to make 14 birthday cake for children! Thank you so much

    • Gemma Stafford on January 28, 2019 at 2:15 am

      Hi there,
      WOW! that is a lot of baking for a lot of children! Well done you, and thank you for telling us about it,
      Gemma 🙂

  23. Sassymoo3 on January 20, 2019 at 10:46 am

    Hi Gemma, could I get away with using 7 inch cake tins or will the cakes be too thin? Thanks, loving the site!

    • Gemma Stafford on January 21, 2019 at 12:50 am

      Hi there,
      The 7×7 inch pan will be about 1/3 bigger than the 6×6 inch pan. You can increase the batter if you wish, or, as you say you will get a thinner layer, but that will be good too. Watch the baking time, it will reduce if you go for the thinner layer, and increase if you increase the batter. Keep an eye on it at about 15 minutes in to the bake, a peep into the oven will do it, when it is nicely browned on top it is likely to be baked, then you can test it.
      I hope this is of help,
      Gemma 🙂

  24. Anonymousbaker on January 17, 2019 at 3:21 pm

    Hi Gemma,
    Is it necessary to use whole milk? I usually only have lite milk.

    • Gemma Stafford on January 18, 2019 at 8:54 pm

      Hello, no you can use whatever you have.

  25. Mikki on January 9, 2019 at 8:19 pm


    Made this cake and it came out fantastic! (I know because I cut off the tops to level it and then did some quality control 😉 ) really so delicious – thanks for the recipe! I actually made it a couple weeks ago and froze it, fully frosted, with your buttercream frosting, for my daughters birthday this Sunday. Please please advise – what is the best way to defrost it?! It’s wrapped well in plastic wrap and then in a ziplock.

    • Gemma Stafford on January 11, 2019 at 10:21 am

      Hi there, wow very handy great idea, i would suggest just letting it defrost in a cake stand at room temperature so you don’t have to move it around once its soft.

  26. Alice on December 18, 2018 at 1:39 am

    Hi Gemma, love your recipes.. Can I substitute butter with oil..

    • Gemma Stafford on December 18, 2018 at 5:21 pm

      Yes you can, enjoy!

  27. Lala on December 13, 2018 at 7:36 pm

    Too dense, heavy and gummy. I think the instruction to use cold butter is off. I tried a 2nd recipe where you cream butter and sugar first – came out much better. Pics are pretty but did not like the results.

    • Gemma Stafford on December 14, 2018 at 7:31 am

      Hi Lala,
      there are different results with different methods to be sure. I have found that this recipe has worked really well for so many people, and not so much for others, and I am not too sure why!
      I am glad that you resolved it for you,
      Gemma 🙂

  28. Joy on December 10, 2018 at 8:35 am

    Can I use powdered milk missed with water instead of liquid milk,thanks.

    • Gemma Stafford on December 11, 2018 at 2:58 pm

      Yes you can in this case 😀 Enjoy!

  29. Rifa on December 6, 2018 at 4:26 am

    Hi gemma
    Can this recipe be halved?

    • Gemma Stafford on December 6, 2018 at 10:41 am

      yes, it can 😀

  30. Satpal on December 1, 2018 at 12:36 pm

    U frosted ur cake without making the sponge moist. Does this cake not need added moisture to get those melt in the mouth sponge feeling.

    • Gemma Stafford on December 2, 2018 at 3:29 am

      Hi there,
      I never do this! I do know that that is a tradition in some places, but not where I come from. I find it unnecessary.
      If you wish to do it you can paint on a sugar syrup ( like one of these, all will be well,
      Gemma 🙂

  31. Danielle Petrik on November 29, 2018 at 10:50 am

    Hi Gemma, my family loves this cake so much. Is there any way I can make this a lemon cake? I know you have other lemon cakes recipe however would love to stick with this recipe.

    • Gemma Stafford on November 30, 2018 at 4:29 pm

      Great idea, sure you can add lemon zest and juice or extract 😀 Enjoy!

  32. Kim on November 28, 2018 at 8:06 am

    I’ve been making this recipe for around 2 months now. In my previous review, I said I had a hard time finding cake flour so replaced 6tbsp of AP flour with cornstarch and subbed out 1/4 cup of butter for oil. I finally found cake flour and just made a cake for someone (I still subbed out the same amount of butter for oil). Such a huge difference with the cake flour! Definitely worth more than five stars! Thanks for a great recipe! Now to find a chocolate one that’s just as amazing. I already have an excellent chocolate cake recipe but the batter is very soupy and I need a thicker one to make half chocolate, half vanilla cupcakes.

    • Gemma Stafford on November 30, 2018 at 4:32 pm

      It’s my pleasure! Enjoy 😀

  33. Ana Crespo on November 25, 2018 at 2:56 am

    I just made the cake and smells really good!
    However the cake sunk in the middle and I did not open the oven before 25min. What did I do wrong? I’ve been having this problem lately and I don’t know why 🙁
    If you could help me I will much appreciated 🙂
    Thank you!

    • Gemma Stafford on November 25, 2018 at 4:42 am

      Hi Ana,
      I am sorry that this happened for you.
      There are just two possibilities I think.
      1. the cake is under baked
      2 there is something off with your oven temperature.
      Ovens vary, there is no such thing as a precise baking time for a recipe, checking/monitoring is always really important. In this case it sounds like the cake needed about 10 more minutes in the oven.
      I hope this sounds right to you,
      Gemma 🙂

  34. Denise on November 18, 2018 at 11:16 am

    Can u add coco to make one portion chocolate ?

    • Gemma Stafford on November 19, 2018 at 8:49 am

      I would not add cocoa to this recipe.

  35. Martha on November 13, 2018 at 8:33 pm

    Can you use this same recipe but put into cupcake pans instead?


    • Gemma Stafford on November 14, 2018 at 1:49 am

      Hi Martha,
      Yes you can, and you can also check out the Crazy cupcake recipe, a great standard sponge recipe for all of your baking too. (
      Thank you for baking with us,
      Gemma 🙂

  36. Sarah on November 13, 2018 at 6:21 am

    Hi can this be done eggless ?

    • Gemma Stafford on November 13, 2018 at 8:03 pm

      you can use my chart and just follow the instructions for cake


  37. Shaimae on November 13, 2018 at 4:43 am

    Hi Gemma,
    I’m so excited and thankful I found your posts and videos I’m self teaching myself to become a baker. I would like to ask I wanted to make this for my sons birthday cake how would I adjust the ingridents for a 10” and a 8” cake please x

    • Gemma Stafford on November 13, 2018 at 8:10 pm

      Delighted to hear that you like it. So you can just divided it between 2 (10 or 8) inch tins. Just keep an eye on the baking time, they will need a little longer. 🙂


  38. Akshara on November 8, 2018 at 10:24 pm

    Hey Gemma,

    I added 4 teaspoons baking powder and my cake cracked in the pan itself. Also, the center part was soggy while the edges were really rubbery and hard. I followed your measurements exactly the way you’ve put.

    • Gemma Stafford on November 11, 2018 at 7:42 pm


      Oh I’m sorry to hear that. I haven’t heard that before about this cake. I hope you were still able to use it.


      • Mae on March 14, 2019 at 9:34 am

        I baked this for the first time was great! But the 2 times I try to make it seems keep getting under bottoms.. I kept in oven till almost an hour 😭 This round I even make sure I keep my milk and egg white room temperature… I just can’t figure out what could be wrong.. as I’ve promised my niece a barbie cake but my cakes uncook

        • Gemma Stafford on March 15, 2019 at 3:49 am

          Hi Mae,
          this is not a recipe issue, but an oven issue I think! tell me about your oven, is it an OTG?
          This type of oven need to be managed to achieve great results. Do let me know,
          Gemma 🙂

  39. Jackie on November 8, 2018 at 2:31 pm

    How do you get the sprinkles to stick to the cake?
    Also are there any sprinkles in particular you recommend?
    Thanks so much! Love your site.
    Jackie (Canada )

    • Gemma Stafford on November 11, 2018 at 5:22 pm

      Hi Jackie,

      Really glad you like my site. The sprinkles stick to the buttercream because it’s sticky. Just make sure you put on the buttercream and then straight away put on the sprinkles so it doesn’t dry.

      The sprinkles are called ‘Rainbow Non Pariels’. They are small and round.

  40. Jacklyn on November 4, 2018 at 2:02 am

    Lovely recipe, worked out really well apart from the colour. I used Waitrose sprinkles and they did not show in the cake as the picture does. Otherwise a great cake!

    • Gemma Stafford on November 4, 2018 at 4:42 am

      Hi Jacklyn,
      Thank you for the kind words. Some sprinkles can bleed into the cake batter, and it sounds like this is what happened to yours! The stronger the color starting out too the better they will hold up.
      Thank you for this kind review,
      Gemma 🙂

  41. Jacklyn on November 4, 2018 at 2:02 am

    I made a two layer version of this and it turned out really well. I needed about 3/4 of the icing quantity used in the full recipe. Do use the rainbow sprinkles from America that are mentioned in the tips – the colours in the cake were really vivid!

  42. Namita on November 3, 2018 at 7:12 am

    Hello Gemma HW r u .iam from Nairobi Kenya.I just want to share something with u first of all Iam very lucky that I got Ur site and ur video came in my contacts and and Iam very very thankful to u .u really changed my life u made me independent professional women just becoz of Ur help and Ur videos Iam earning well now Iam professional in baking now Iam very thankful to u .I feel so proud on my self and Iam getting many orders now and people r liking my cakes .thanku

    • Gemma Stafford on November 4, 2018 at 6:36 am

      Hi Namita,
      I am really delighted to hear this! Well done you, all your own hard work is paying off, that is amazing!
      Thank you too for sharing this with me, and with other bold Bakers, they will be encouraged to try too.
      Good to have you with us,
      Gemma 🙂

  43. Tania Ramirez on October 31, 2018 at 4:48 pm

    Can i use all whole eggs or does it have to be all white?

    • Gemma Stafford on November 1, 2018 at 8:53 am

      You can try adding 4 whole eggs Tania. I’m sure that will be fine.

      • Tania on November 3, 2018 at 7:59 am


  44. Namita on October 29, 2018 at 2:47 am

    I want to ask u can I use this mixture half of Itake half measurements will it come out good

    • Gemma Stafford on October 29, 2018 at 5:40 am

      Hi Namita,
      Yes! you can do this. The difference will be in the baking time, you will need to monitor it.
      When you adjust a recipe it is best to write it down, then change every ingredient as you wish, one by one, this is how you get it right.
      My crazy cupcake recipe will also be an easy sponge recipe to reduce or increase as it is proportional, and makes a lovely vanilla sponge. (
      do let us know how this works for you,
      Gemma 🙂

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