Your #1 Online Baking Destination!

Vanilla Birthday Cake Recipe

Save Recipe

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!

Don’t Miss a New Recipe! Sign up for my FREE Email Newsletter!

4.9 from 28 reviews
Vanilla Birthday Cake
Prep time
Cook time
Total time
Serves: 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
  • 2¼ 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!
I scoop cup measurements, so flour will come in as 5ozs.

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


74 Images
Submit Your Photos
Valerie Cheng
Julie Lecoeuvre Mua
Honey Ann Fisher
Aishu Prabhu
Josh Bienstock
Jacqueline A. Hunter
Lorena Escoffie
Dermot McNamara
Amrutha Bibiana Domnic
Monica Turbay
Alexandra Stephenson
Evelyn Sciortino
Paula Ramirez
Jennah Bryant
Sarojini Narayanan
Ninny Maria
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.


  1. sally on June 8, 2017 at 12:02 pm

    Hi Gemma, I am going to make a fondant covered cake, will this cake hold the “weight” of the fondant? Thanks!

    • Gemma Stafford on June 9, 2017 at 3:32 am

      Hi Sally,
      yes, this is a good cake for fondant, it is firm, but not too dense,
      Gemma 🙂

      • Sally on June 9, 2017 at 2:49 pm

        Thanks Gemma 🙂

  2. Becca bakes on June 4, 2017 at 4:16 pm

    Hi Gemma?, I’ll be making this cake for my family dis week and I have a few issues.
    So first of all, my gas is marked from 1 to 4 and I’m not sure wat mark to put as it does not indicate d temperature. For my bday cake, I had put it on gas mark four and it got burnt. Do u know d best mark for a 10′ pan?

    Also, I don’t have 6′ pans but I do have a 10′ pan dat is 5″ deep and an 8′ pan, how long do u think d cake will bake and can I use d 10′ pan to bake d cake?

    Lastly wen measuring do u heap it or level it? Tnx in advance ?

    • Gemma Stafford on June 5, 2017 at 6:18 am

      Hi Becca,
      Here is a conversion chart for oven temperatures (
      Gas mark 4 is 180C/350F, this should not burn a cake! You may have a problem with your oven regulator.
      You can bake this in two 8 inch pans, and the time will be similar to the 6 inch one, you will need to keep an eye on it though.
      I would not suggest a 10 inch pan, I do not think it will be sufficient batter for this.
      Generally I level it, but I do it loosely. As long as you measure all of the ingredients the same way it will be good. if in doubt weight your ingredients,
      Gemma 🙂

      • Becca bakes on June 6, 2017 at 7:34 pm

        Tnx for ur fast reply. I have just one 8′ pan, could I bake half and bake d remaining half later?

        • Gemma Stafford on June 6, 2017 at 9:18 pm

          sure, that will work.

  3. Amrutha Bibiana Domnic on May 28, 2017 at 1:08 am

    Hi Gemma,
    I’m Bibiana from India.Thank you for sharing this recipe. I tried this cake on my grandpa’s 91st birthday and it came out so well. Everyone loved the cake, it was just amazing. I personally liked the way it turned out the texture and flavor was really good 🙂 I do try your microwave cakes and meals recipes.
    Thank You.

    • Gemma Stafford on May 29, 2017 at 2:11 am

      Hi Bibiana,
      Thank you so much for your kind words. How luck for you to have a grandpa at 91 years young! I am happy that you made this cake for him, and that you enjoyed it too, well done you,
      Gemma 🙂

  4. Andrea on May 26, 2017 at 9:21 am

    Is this cake good to decorate with fondant?
    Also, how long would it take if I want to make cupcakes?

    • Gemma Stafford on May 27, 2017 at 2:53 am

      Hi Andrea,
      Yes, it is firm enough to take the weight.
      Cupcakes generally will bake in 15 – 20 mins or so, depending on the size.
      Thank you for being with us here on BBB,
      Gemma 🙂

  5. Adele on May 17, 2017 at 12:47 pm

    Hi there,
    Tried this cake today, it is in the cooling process as we speak. My only concern is that the cake did not lift at all, I hope it is not too dense. I filled my pans assuming the cake would rise nicely but instead stayed just the same height as when I poured it into the pan. I know I did not over mix, as I was careful and only mixed by hand. I had a Wilton Jumbo cupcake pan to fill and it did not fill up the pan by rising, so it looks like half of what it should. The cake pan only calls for 6 cups so it’s not like there wasn’t enough batter … Can you help me figure out what went wrong?

    • Gemma Stafford on May 23, 2017 at 6:44 pm

      Hi Adele,

      Sorry for my late reply. Sounds like possibly the cake tin might have been too big.

      Did you cake end up being very dense?


      • xiomara on May 25, 2017 at 7:56 pm

        i really want to make this cakes but i don’t want to use all the egg whites, how many whole eggs can i put in instead of 5 egg whites and 1 whole egg

        • Gemma Stafford on May 26, 2017 at 1:20 am

          Hi there,
          This is a change of recipe really. This cake is really a white cake, designed to be so. If you change the egg you will change the texture and the color of the cake, however it is doable. Remember that it is also a big cake, so perhaps you could try a 1/2 quantity of the mix to start. I would try for the full mix 4 medium eggs in place of the egg white/whole egg combination. (2 medium eggs if you are making half). Beat the eggs before adding to the mix. Do not over mix, and add a little more buttermilk/milk if you think it needs it. It is worth a try!
          Gemma 🙂

  6. Adele on May 16, 2017 at 8:09 am

    Hi Gemma,
    I am looking forward to trying this recipe, I just have a couple of questions. I have one of those Wilton Jumbo Cupcake Pans that I would like to try this recipe in, it shows that I should need about 6 cups of batter altogether to fill it up enough to cook. Do you know how much batter this makes? Or can you double this recipe easily if needed? I know it will be a much longer cooking time, I would just like to try a cake in this pan that isn’t a boxed cake mix 😉
    Thanks 🙂

    • Gemma Stafford on May 19, 2017 at 3:38 pm

      Hi Adele,

      So for your jumbo pan I think the 1 cake recipe will fill the whole tin. I hope this answers your question.

      I admire that you are making your own cake and not using a boxed one. the results will be well worth it.


  7. Quirine on May 6, 2017 at 2:21 am

    Hi there Gemma,
    Thank you for yet again a beautiful recipe. My friend and I made it for her sons birthday yesterday, and it tasted great. Actually, our friend ‘ordered’ one for her sons birthday, next week. Only, he can’t tolerate gluten. Would you recon that if I were to use gluten free flour like spelt flour, that it would make this cake less moist?

    • Gemma Stafford on May 7, 2017 at 4:05 am

      Hi there,
      Spelt is an ancient form of wheat, and contains gluten!. Find a commercially produced gluten free flour in your store, this will usually tell you what it is suitable for. There is an excellent website, gluten free girl, which will help you too. I am always worried about leaping into this area, it is important to get it right. You need to be cautious about your other ingredients too, to be sure!
      Gemma 🙂

    • Mk on May 17, 2017 at 6:20 pm

      Hi, can I use vegan butter or vegetable oil instead of butter for cake? Thanks!

      • Gemma Stafford on May 19, 2017 at 10:11 pm

        yeah you can use vegan butter 🙂

  8. meanchie asgali on April 19, 2017 at 6:25 pm

    Hi Gemma! Can I use Margarine instead of butter? Thankyou

    • Gemma Stafford on April 20, 2017 at 11:47 am

      Hi there,
      This depends on the type of margarine!
      Use one designed for baking, the best you can get. Then all will be well,
      Gemma 🙂

  9. Amtul on April 19, 2017 at 3:37 pm

    Hi Gemma
    Gemma i made cake three times but all the times it remains uncooked from inside. It isbeautifully cooked from sides and upper but bottom is not rissen and remains under cooked. When i insert my scwer it comes out clean. But when it cooles and i cut it then i find inside dark coulur under cooked patches.
    Plz help ,ive bought oven temperature thermameter as well to show exacttemperature of 350 . As i put in 9 inch pan i also tried at 325 but is same problem. Plz help. Many thanks.

    • Gemma Stafford on April 20, 2017 at 11:51 am

      Hi there,
      Bake at 350F. This is clearly under-baked,just needs more time.
      Do nit keep on opening the oven, this causes the temperature to fall, and also the bake to fail!
      When it is nicely browned touch the top of the cake with your finger, if it feels firm to the touch it is baked. This is about experience really, do not give up, but do bake at the right temperature, 325 is too low! Gemma 🙂

      • Amtul on April 21, 2017 at 4:43 am

        Hi Gemma
        You are right it comes with practice. I do bake at 35o normally but when it turned out undercooked i tried 325 for longer period. It was cooked but a bit hard. I was so scared that it should not be under cokked so i kept it for 55- 60 minutes at 325 . It was cooked but a bit hard. So what you think next time i try on again 350 and should cook for 50 minutes or 45? Plz advise. Many thanks.

        • Gemma Stafford on April 22, 2017 at 1:10 am

          Hi there,
          325 is too low! It will dry out the bake and harden.
          The secret of a sponge cake is to get it into the oven as soon as it is mixed, at the right temperature. The sponge effectively ‘springs’ in the heat, sets, browns and is baked.
          I cannot tell you an exact time, you need to be able to judge it, ever oven will be slightly different. The position in the oven matters too when the oven is not fan assisted, so a center position is best.
          When it is baked it will feel firm to the touch in the center on top. Do not keep on opening the oven door, this will cause the cake to fall. Baking is practice! Learn from your mistakes, but the oven temperature is really important for any baking,
          Gemma 🙂

      • Amtul on April 21, 2017 at 10:24 am

        Gemma i forgot to mention in my previou message that i used 9 inch pan.

  10. meanchie asgali on April 18, 2017 at 10:31 pm

    Hi Gemma! Can I use margarine instead of butter? Thankyou so much!

    • Gemma Stafford on April 19, 2017 at 2:03 am

      Hi there, yes for the cake, buy the best you can get, a good vegetable margarine.
      I prefer to use butter for frosting, but it is not impossible to make it with margarine, but best to use a specific recipe for this,
      Gemma 🙂

  11. Amtul on April 9, 2017 at 1:29 pm

    Thank you Gemma for your detailed reply. Plz if you can remind me again how much corn flour in a cup i should add? Many thanks

  12. Amtul on March 25, 2017 at 6:35 pm

    Hello Gemma
    Thanks for your lovely receipies.
    I live in Uk. Here we dont find cake flour and we dont find cornstarch as well. So in your recepies where cake flour is used what we can use.
    Instead of corn starch i found ararowt.
    Plz help what should i do. I have big problem with softness of cakes.
    Regards Amtul

    • Gemma Stafford on March 26, 2017 at 2:43 am

      Hi Amtul.
      What we call cornstarch here in the US is called cornflour in the UK.
      All purpose flour, is Plain flour! Tesco do a nice range of own brand flours, do check them out.
      I bet you have cornflour in your kitchen, it is used for lots of purposes, thickening sauces, sweet or savory, and for adding to shortbread to do what it also does in a cake, it softens the crumb!
      Do try it,
      Gemma 🙂

  13. 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

    • 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 🙂

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

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

    • 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 🙂

  15. 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

    • 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 🙂

  16. 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!

    • 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. ( check out these recipes, they will work better with fresh cream, and can be made in sandwich pans too.
      Gemma 🙂

  17. 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?

  18. 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 ?

    • 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 🙂

  19. 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?

    • 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 ?

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

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

    • 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 🙂

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

    Hi Gemma

    Can I substitute the butter with vegetable oil?

    • 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 🙂

  22. 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!

    • 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 🙂

  23. 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 ?

    • 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. ( 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 🙂

  24. 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!

    • 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! ❤

        • 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 🙂

  25. 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!

    • 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 🙂

  26. 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.

    • 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 🙂

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


    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?


    • 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 🙂

  28. 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 🙂

  29. 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?

    • 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 🙂

  30. 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?

    • 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.

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

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

          • 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!

          • 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 🙂

  31. 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.

    • 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 🙂

  32. 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?

    • 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 🙂

  33. 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.

    • 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 🙂

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

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

    • 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 🙂

  35. 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!

    • 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 🙂

  36. 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.

    • 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 🙂

  37. 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.

    • 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 🙂

  38. 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?

    • 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 🙂

  39. 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!

    • 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!

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

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

  40. 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.

    • 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 🙂

  41. 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

    • 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 🙂

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

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

    • 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! 🙂

  43. 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?

    • 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

        • 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 🙂

  44. 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?

    • 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 🙂

  45. 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!

    • 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 🙂

  46. 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?

    • 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 🙂

  47. 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.

    • 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.

      • 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?

        • 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.

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

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

  48. 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?

    • 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 🙂

  49. 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,

    • 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 🙂

  50. 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.

    • 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 🙂

Leave a Comment

Rate this recipe:  

Pin It on Pinterest

Share This