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!

4.23 from 311 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


97 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
Stephani Powers Haygood
Divya Bhavsar
Yus Mohedeen Soogun
Yus Mohedeen Soogun
Jenevy Alemania Maramba-Manzano
Nishangani Nawarathne
Jackey Ives
Rachida Mansouri
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.


Write a Comment and Review

  1. Jenevy Alemania Maramba-Manzano on October 21, 2018 at 10:54 pm

    Made this for my son’s 3rd birthday but I didn’t use the buttercream frosting because it’s to sweet for my taste so I used whipped cream frosting instead but I hope you’ll post a whipped cream frosting recipe because that would be awesome. I’ll post some of the photos of the cake, it’s not pretty because I’m so bad in decorating but it’s all worth it.

    • Gemma Stafford on October 22, 2018 at 2:05 am

      Hi there,
      That is so good to hear. I am slow to do a fresh whipped cream frosting as it needs to be refrigerated up to serving, it will not stand room temperature unless the room is cold!
      Generally when we use this it is just fresh heavy dairy cream, with a touch of powdered sugar, and vanilla. This is known as Chantilly cream. A very little addition of cornstarch/cornflour help to stabilize the cream, but really very little 1/2 teaspoon to a pint of cream, sieved in with the powdered sugar will do it, but it will not prevent it from spoiling. This type of frosting must be eaten up in one day, even when refrigerated.
      Thank you for being in touch, we will be delighted to see your photo,
      Gemma 🙂

  2. Guhan on October 19, 2018 at 7:43 pm

    Hello Gemma,
    Thanks for this easy to follow recipe. Cake was a bit too dense for my liking. I like them fluffy and buttery. Taste was good though. Just wondering if baking soda is needed. Also, felt really uncomfortable beating the dry and wet ingredients together even though I only did that for about 15 seconds.

    I also baked 8 cupcakes with the batter as I didn’t want my cake to be too tall. Baked those for 20mins plus another 5 mins. These seemed even more dense than the cake. Any suggestion?

    I baked lemon bars (your recipe of course) using the yolks. Delicious! Thank you!

    • Gemma Stafford on October 21, 2018 at 2:14 pm


      Yes, this cake has a tighter crumb, it’s not a light and fluffy cake. However I wouldn’t refer to it as dense. Are you in the US? this is a traditional yellow cake and has this texture.

      P.s glad you liked the lemon bars 🙂

      • Guhan on October 21, 2018 at 6:18 pm

        Thanks for your reply Gemma. I’m in Singapore, so you can imagine the fiasco of trying to keep the buttercream from getting too soft or even runny…. the fridge becomes your best friend. 😂

        BTW, I’ll try your Funfetti Birthday cake next time. Pls could I know how I should adjust the recipe if I’d like to not use the 2/3 cup (3oz/90g) sprinkles?


        • Gemma Stafford on October 22, 2018 at 2:38 am

          Hi Guthan,
          You can add as much or as little of this ingredient to your mix. Strategically placed it will give you the result you want. You can of course just add them to the frosting too, a light layer in the batter, or as you like it!
          Trythis recipe too ( This batter is a useful one to have in your repertoire, you can keep it in your mind as it is proportional it is easy to remember. You can easily change the flavors in this one too, do try it!
          Gemma 🙂

          • Guhan on October 22, 2018 at 5:31 pm

            Great! Thanks so much! 👍🏽

  3. Priya on October 18, 2018 at 11:59 am

    I would like to try this recipe but I dnt hav any cake flour. Can u please suggest wht to do.

  4. Nicole panos on October 14, 2018 at 9:23 am

    This is the Best Vanilla cake recipe ever if you want a perfectly dense, sturdy, super yummy vanilla cake. I’ve made 4 cakes with this recipe and i will never ever use another recipe!

    • Gemma Stafford on October 16, 2018 at 4:09 am

      Hi Nicole,
      Thank you for this very kind review. I am delighted to have you baking with us. Stay tuned, lots more on the way!
      Gemma 😉

  5. Michaela on October 8, 2018 at 2:47 pm

    Can all-purpose flour be used instead of cake flour?

    • Gemma Stafford on October 9, 2018 at 2:01 am

      Hi Michaela, perfectly well,
      Gemma 🙂

  6. Kim on October 7, 2018 at 8:44 am

    Maybe it’s because cake flour is hard to find where I live and using three cups of all purpose plus three tablespoons of corn starch as a substitute made the cake really dry. To remedy that, I sub out some of the butter for oil and it made a world of difference. I also add some natural vanilla flavored sugar. I’ve made this recipe so many times the past few months. People who have eaten it absolutely loved it. Thanks a bunch!!

    • Gemma Stafford on October 8, 2018 at 2:18 am

      Hi Kim,
      Thank you for that suggestion, and it is a good one.
      Reduce the amount of cornstarch too for your flour, even one tablespoon will make a difference. Happy to have you baking with us, you are indeed a #boldbaker,
      Gemma 🙂

      • Kim on October 8, 2018 at 4:52 am

        I made this recipe yesterday for a cake for my dad’s birthday and made 6 cupcakes with it. I used your best buttercream for it (I always use buttercream but this was the first I use your recipe. I made some of it chocolate. My whole family completely raved about it. I’ll have to post pictures of the cupcakes.

        • Gemma Stafford on October 8, 2018 at 5:28 am

          Hi Kim,
          Great! well done you, I am happy that your family loved your bake.
          Thank you for this very kind review of this recipe,
          Gemma 🙂

  7. Barbara on October 2, 2018 at 2:46 pm

    This cake is amazing. It has a great taste and texture. My daughter is an extremely picky eater and after trying others recipes (looking for a cake for her birthday) this ended up being the one! In fact I am making it for the third time right now!

    • Gemma Stafford on October 3, 2018 at 3:06 am

      Hi Barbara,
      many thanks for this very kind review of this recipe, I really appreciate it. Other Bold Bakers are encouraged to try recipes based on your reviews, so thank you for taking the trouble and happy birthday to your daughter too!
      Gemma 🙂

      • Barbara on December 21, 2018 at 7:14 pm

        Thank you for always providing such great recipes, tips and tricks. I have become an avid follower of your blog since making this cake. Your basics have been so helpful. I look forward to making many more of your recipes.

        • Gemma Stafford on December 21, 2018 at 7:30 pm

          That’s so kind, i am delighted to hear that!

  8. Arya Karyakarte on October 1, 2018 at 9:33 am

    Hi Gemma, Can I use this cake as a base sponge for a tiramisu cake? I am planning to use the “10 minute tiramisu” recipe for my mascapone cream (frosting)

    • Gemma Stafford on October 1, 2018 at 3:44 pm

      Hi there,
      Yes, this will work for you.
      You can actually dry this slightly in a warm oven after slicing it into fingers. Lay it out in the pan and sprinkle on the coffee mix.
      I hope this works really well for you, I am sue it will be delicious!
      Gemma 🙂

      • Arya Karyakarte on October 2, 2018 at 8:08 am

        Thanks Gemma! Will post pictures if all goes well 🤞😊

        • Gemma Stafford on October 3, 2018 at 3:44 am

          Please do, I appreciate it,
          Gemma 🙂

  9. Sincere Herrera on September 28, 2018 at 1:34 am

    Thanks Gemma for sharing you baking expertise. I am going to try your Vanilla Bday Cake for my daughters 11th bday. Wish me luck! I would like to ask why is my buttercream icing gritty? Thank you and God bless!!

    • Gemma Stafford on September 30, 2018 at 8:11 pm


      Really glad you like my recipes. Did you use powdered sugar?? and did you let the frosting whip up by itself for a few minutes? All that air makes it light and smooth.


  10. Toni on September 22, 2018 at 9:07 pm

    Hi Gemma! Always love watching you making new recipes especially the baking basics. very helpful! didn’t know you can make your own cake flour! thanks to i know. Question…Can i bake this using springform pans? thats only round pans I have. If so, are there any changes with oven temperature and baking time ? Thank you!

    • Gemma Stafford on September 23, 2018 at 3:28 am

      Hi Toni,
      Thank you for your kind words. Yes, you can use your springform pan, and the difference will be in the timing only. Line the bottom of the pans, and depending on whether you are using one pan, or a couple of pans you will need to monitor the bake, starting at about 20 minutes into the baking time.
      You will begin to see it browning from the edges, when it has browned on top you can check it with your finger, if it feels firm to the touch it is baked.
      Do not open the oven too many times or you will affect the temperature and the cakes will fall.
      I hope this is of help to you,
      Gemma 🙂

  11. Joanne on September 15, 2018 at 2:25 pm

    I made this cake and followed all your instructions but the cake was a little dense and not light and fluffy. The flavor is delicious and I made the vanilla buttercream frosting to go with it which was perfect. It’s a very yummy cake but please tell me what I may have done wrong. I want to achieve the light and fluffy texture. Thanks!

    • Gemma Stafford on September 16, 2018 at 4:17 am

      Hi Joanne,
      I am happy that you made this cake, and found it flavorful. It is usually the same thing which makes a cake dense, and that is over mixing. Wheat flours have gluten, which is great when we are making bread, but the enemy of fine baking. We try not to develop it, so we mix gently, folding in wet ingredients rather than beating them. This will make the world of difference to any cake you make.
      Try this one too ( this is a classic Victoria sponge type recipe, a different technique, but worth adding to your repertoire.
      Thank you for being in touch, I hope this helps,
      Gemma 🙂

  12. Alejandra on September 9, 2018 at 9:49 pm

    Thank you for sharing your recipe! I would like to try this recipe for my mom’s birthday cake and my brother-in-law’s and I was wondering How can I turn this recipe into a Strawberry cake ( for my mom) and a chocolate cake (for my Brother-in-Law). I would really like to make a 4 layers cake for each and 9 inches… hope to hear from you. Thanks again!

    • Gemma Stafford on September 10, 2018 at 4:16 am

      Hi there,
      I think you will like this recipe ( it is really what you are looking for. Three layers, chocolate, strawberry and vanilla. This can be made too with the vanilla cake recipe, with the additions as indicated here.
      Do take a look at the Neapolitan one first though, it will help,
      Gemma :0

  13. gunjan on September 9, 2018 at 10:31 am

    Hi .
    Can I leave eggs in this as buttermilk is already in it.. please suggest alternate to eggs in this …

    • Gemma Stafford on September 9, 2018 at 2:50 pm

      I suggest maybe adding apple sauce in place of the eggs. Look here


  14. Adrija on September 2, 2018 at 5:01 am

    Can I pop the same mixture in the microwave?

    • Gemma Stafford on September 2, 2018 at 6:38 am

      Hi there,
      I have not baked this mix in the microwave. ( here you will find a few tested recipes for microwave cakes.
      I think that this white cake may not be so good as it is largely egg whites, not sure!
      Gemma 🙂

  15. Gina on September 1, 2018 at 7:34 am

    Hello Gemma

    First time visitor here and I’m looking forward to exploring more! Would you recommend this recioe for a rainbow cake? I’m thinking of doubling up the ingredients before dividing into six layers to colour and bake separately. When a rainbow cake looks messy (to me) it appears to be a result of too-thin layers and too-moist cake – that’s what I want to avoid!

    Any chance you have thoughts on adjusted cooking time?

    Thanks so much!

  16. Nk on August 30, 2018 at 3:54 am

    Hi Gemma

    Would the cake on this recipe also hold well if covered with fondant?

    • Gemma Stafford on August 30, 2018 at 6:50 am

      Hi there,
      Yes! this is a firm enough sponge, it will easily take fondant,
      Gemma 🙂

  17. Cheryl on August 26, 2018 at 6:00 pm

    Hi Gemma,

    Thank you for all of your fantastic recipes.
    Do you give your oven temperatures in Fahrenheit or Celsius (particularly in this recipe) ? I’m not much of a baker I just got my new oven yesterday and it only has Celsius up to 250… so I’m in doubt 😀

    And also a suggestions, could you maybe try to make a butterless cake or a cake where you substitute the butter with some other ingredient?

    Thanks 🙂

    • Gemma Stafford on August 27, 2018 at 2:51 am

      Hi Cheryl,
      I usually give both.
      180C/350F is the magic setting for cakes and cookies. Breads like a hotter oven so anything from 200C – 220C, and pizza loves a very hot oven up to 250C.
      The Fahrenheit temperature is about double the Celsius, so you can do this when you see just that temp for a recipe, divide it in 1/2.
      Good for you, it is lovely to have a new oven, reliable and for a long time too. ( this cake is butter free, and as a base for the Tres Leches cake it is delicious, but it can be used as a regular sponge cake recipe too. Serve it with whipped cream and jam, or fresh fruits.
      Thank you for being here with us, and now get baking!
      Gemma 🙂

  18. rmyrvold on August 25, 2018 at 9:30 am

    Hi Gemma, I love what you are doing. You have been a big help for getting back into baking. I love to bake. Was wondering if this recipe would work for cupcakes? If so how many cupcakes do you think it will make? Thank you.

    • Gemma Stafford on August 26, 2018 at 3:55 am

      Hi there,
      thank you for your kind words, good to have you baking with us.
      Yes, you can use this recipe for cupcakes. I think this batter will make about 18 cupcakes.
      The crazy cupcake recipe here ( will also yield about 18 cupcakes depending on size.
      This is a great recipe to have in your repertoire, it is easy to remember and gives a great result,
      Gemma 🙂

  19. Tami Barker on August 24, 2018 at 7:03 am

    Hi Gemma,

    Will this recipe work for a 5 tier cake?



    • Gemma Stafford on August 24, 2018 at 7:35 am

      Hi Tami,
      Tell me a little more!
      This cake will certainly work well for you, but it is a matter of tiers, and how to hold then together.
      This is what I did for my wedding cake ( and the beauty of this is that you can pile them up as the layers are different sizes. The sponge for this one is a classic Victoria type sponge, and it is super for additions, such as cocoa/lemon zest/coffee etc.
      All sorts of things can be used to stabilize the cake, even drinking straws, you may need to do that too!
      Gemma 🙂

  20. Sara on August 19, 2018 at 4:47 pm

    Made this cake following the recipe and it turned out more like a heavy pound cake than a light fluffy cake. It was also a tad on the dry side. The four year old birthday boy enjoyed it enough so that made it a success in the end.

    • Gemma Stafford on August 20, 2018 at 2:47 am

      Hi Sara,
      I am sorry that this was not perfect for you. I am not sure why it was close textured, and I think that is what you are saying. The egg whites in thie cake usually make it light. You may prefer this one ( it is a creaming method, less mixing in of the dry ingredients, and gives a great result.
      I am delighted the birthday boy had a good party one way or another,
      Gemma 🙂

  21. ManalShahid on August 17, 2018 at 9:29 am

    Hi Gemma, I wanted to ask what if I substitute vanilla extract with vanilla essence? Will it make any difference? It is difficult to find vanilla extract in my country as most of the stores here sell vanilla essence only. If I can use vanilla essence, then should the quantity be same as the one you’ve mentioned in your recipe?
    Regards from Pakistan

    • Gemma Stafford on August 17, 2018 at 10:21 am

      Delighted to hear that. Yes you can use essence, just not that it isn’t as natural as extract is. It won’t make a difference though.

      Do you know you can make your own


  22. Alayo on August 16, 2018 at 7:36 am

    Can I use hand mixer for it and powdered sugar with out corn starch in it

    • Gemma Stafford on August 17, 2018 at 4:22 pm

      Hello, yes you can use a hand mixer. I would not suggest leaving out the cornstarch. Enjoy 🙂

  23. Fishingstars on August 15, 2018 at 12:26 pm

    Oh my goodness! TY for the high altitude adjustments! I made two batches of cake batter so that I could make three 9inch round cakes and it was a HUGE hit! Instead of the rainbow sprinkles I made a blue buttercream frosting (your recipe also)cake with fondant stars (my sisters favorite shape) with a “surprise” center of sprinkles!! The cake did not Indent over the hollow center of sprinkles at all! The cake and frosting were so delicious and it wasn’t too sweet (like store bought cakes tend to be) it was perfect density and moistness, my family is making this our go-to birthday cake recipe now. Bravo Gemma!!! Love Love You’re recipe! I can’t wait to try out some of your other recipes! Thank You 🙂

    • Gemma Stafford on August 16, 2018 at 3:36 am

      Hi there,
      thank you so much! I am delighted you took the trouble to let us know how you managed this recipe, i almost feel I was at the party!
      It is a big issue for many people, and we will do more work on this in the future.
      Good to have you baking with us,
      Gemma 🙂

  24. Miriaml0525 on August 15, 2018 at 8:36 am

    Hi Gemma. Can this recipe work for a half sheet or should it be doubled?

    • Gemma Stafford on August 15, 2018 at 11:30 am

      Hi Miriam,
      for 1/2 sheet you will need about 1/3 more of this recipe.
      I suggest you make 1/2 more, as it depends on the depth of your pan, then you can judge it. If you have too much make a few cupcakes.
      Write out the recipe first, then do the math, that makes it safe!
      Gemma 🙂

  25. Alayo on August 12, 2018 at 7:33 am

    Hi gemma I don’t no what happen my cake did not come out well at all it was so oily and did not rise at all and at first my sugar was not melting the batter was just falling apart. I don’t no wat I did wrong.

    • Gemma Stafford on August 16, 2018 at 3:55 am

      Hi there,
      I do not have enough information!
      Can you tell me if you made any changes to the recipe, or to the method of baking. this sounds very odd!
      Gemma 🙂

  26. Christopher N Howlett on August 9, 2018 at 10:19 am

    Also! Can this be made into a sheet cake? Not as good looking but I think we have a few baking pans at home.

    • Gemma Stafford on August 10, 2018 at 2:56 am

      Hi Christopher,
      Sure you can! This will work well in a 9 x13 inch pan, but it will need to be about 1 1/2 inch deep. butter and line the pan with baking paper for ease of removal.
      Thank you for being in touch,
      Gemma 🙂

  27. Christopher N Howlett on August 9, 2018 at 10:11 am

    Hi Gemma,

    This looks lovely. I am new to baking so this is my most ambitious project yet. You mention being able to do this in 8 or 9 inch tins as well and I was wondering for the 8 or 9 is that 2 instead of 3 tins or is it still divided into thirds with just the expectation of a wider flatter cake?

    Thank you!

    • Gemma Stafford on August 10, 2018 at 3:09 am

      Hi Christopher,
      yes, that is two pans, instead of three.
      I use a simple math to decide this. 3x 6 inch pans will be 108 sq inches.
      2 x 8inch pans will be 128 sq inches, so the same batter will work, but be a little flatter.
      2 x 9 inch pans will be 162 sq inches, so you will need a bit more batter, about 1/2 more of the recipe.
      I know, mathematicians out there will think this a crazy way to do it, I am a chef, not a scholar, but this works for me.
      I hope this chimes with you!
      Gemma 😉

  28. Aruna on August 7, 2018 at 12:09 am

    Hello Gemma,
    I am your huge fan. I inspire your baking alot. I tried this recipe today and got some cracks above the cake. Could you please help me out, so that next time when I bake i can avoid it. Thanks in advance.

    • Gemma Stafford on August 8, 2018 at 9:30 am

      Hi, I’m delighted to hear that. To avoid cracking in the top of the cake i might suggest baking the cake in the lower racks in the oven. I hope that helps, enjoy!

  29. Chrissy Rose on July 31, 2018 at 8:11 pm

    Hi Gemma! I Iive in Lone Tree, Colorado, what adjustments should I make for the high altitude here? I live at 5,948 elevation…I am making a birthday cake!

    • Gemma Stafford on August 2, 2018 at 2:19 am

      Hi there Chrissy,
      I feel your pain! I had a big challenge with this when I worked in Tahoe.
      Adjustment for 5000 feet:
      • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      • Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      • Increase liquid: for each cup, add 2 to 4 tablespoons.
      • Increase oven temperature by 25 degrees F.
      Some people will use a cake nail too to help to distribute the heat, and some people will use a bundt pan, which also allows for the even distribution of the heat.
      I hope this will help you to make a great cake,
      Gemma 🙂

  30. Aimee Griffin on July 27, 2018 at 9:19 am

    Hi Gemma I do not have cake flour. Can I use your self rising flour recipe instead?

    • Gemma Stafford on July 28, 2018 at 10:19 am

      hi Aimee,
      yes, all will be well. Let us see the results too! Will be delighted,
      Gemma 🙂

  31. Danielle Petrik on July 24, 2018 at 12:56 pm

    Hi Gemma, this has got to be the best cake recipe I’ve ever tried. It’s soo good my whole family asks me to make it for every event. Is there a way that we can keep this recipe the same but make it into a chocolate cake? How much cocoa powder would I use?

    • Gemma Stafford on July 25, 2018 at 4:16 pm

      I’m delighted you liked it. I would add cocoa to this cake but rather steer you in the direction of my best ever chocolate cake. it’s a huge fan favorite.


  32. dmalsha on July 24, 2018 at 3:18 am

    Thank you so much Gemma! Here in Sri lanka people are used to giving orders in Kilos so yeah i too find it unusual cause it’s easier if it was for serving capacity.

    • Gemma Stafford on July 24, 2018 at 3:28 am

      Hi there,
      that is interesting! I have never seen it like that, usually here it is in inches. Thank you for letting me know,
      Gemma 🙂

  33. dmalsha on July 24, 2018 at 1:50 am

    Hi Gemma,

    If i am to make a 2kg cake from this recepie? in 8 inch pans, how shouuld i go about it


    • Gemma Stafford on July 24, 2018 at 3:03 am

      Hi there,
      without making this up for you, you can do a lot of this calculation yourself.
      add up the ingredients in a recipe, this will give you the weight of the cake, more or less. That is an unusual way to work though!
      Three eight inch pans will be take about twice the batter of three 6 inch pans, perhaps with a little left over. This also reflects, more or less, the doubling of the ingredients weight. fill the pans 3/4 full, and if you have a little batter over, make a cooks treat, just for you!
      I hope this is of help,
      Gemma 🙂

  34. Deepa on July 23, 2018 at 8:03 pm

    Hi Gemma,

    Can i know, if i can do this cake eggless. is there anything i can substitute it with and the measurements.

    • Gemma Stafford on July 24, 2018 at 3:37 am

      Hi Deepa,
      Eggs can be substituted in most cake recipes. The results will never be the same as the eggs, but you will get a good result just the same.
      For this type of cake applesauce is the usual substitute. You can of course use yogurt, flax egg too. ( check the chart here.
      I hope this works out well for you, you can try a small sample recipe too, divide down the ingredients and test it!
      Gemma 🙂

  35. Julie on July 21, 2018 at 5:56 pm

    Oh, and I knew what you meant by “scoop” measure. My gammy used an old coffee mug, the same one I use today. I end up with extra batter, but.. YAY!

    • Gemma Stafford on July 22, 2018 at 3:21 pm

      No unfortunately. It needs to be added to the dough while mixing. It can’t be added in after.

      You might still be able to use the dough because of the yeast.

  36. Julie on July 21, 2018 at 5:53 pm

    I have spent my LIFE, looking for a decent yellow cake recipe… all have been less than decent, until now!
    It was AMAZING!!! I’m so excited to finally have found a great yellow cake recipe!!
    Thank you!!!

    • Gemma Stafford on July 22, 2018 at 7:57 am

      Delighted to hear that!!! Thanks for letting me know 🙂


  37. Laporsha Vickers on July 16, 2018 at 8:23 am

    This cake was horrible. Dry and had a corn bread textures;

    • Gemma Stafford on July 16, 2018 at 8:29 pm


      I’m sorry to hear that. It is not the feed back I have gotten so far. Can you just double check the ingredients used. It sounds like something was off because this shouldn’t have been the result.


  38. Laura on July 16, 2018 at 4:06 am

    Roughly how many grams of spinkles did you use?

    • Gemma Stafford on July 16, 2018 at 8:16 pm

      I’m not sure, I didn’t weight them. But you do need a large container of sprinkles.


  39. Daviana Fortella on July 12, 2018 at 9:08 am

    What amount of this recipe can make a 12x12x4 cake?

    • Gemma Stafford on July 12, 2018 at 9:30 pm

      Maybe double the recipe, Daviana.


  40. AwesomeBaker1122 on July 10, 2018 at 11:38 pm

    Really love it. You did a very nice work. Thanks for sharing this useful recipe. Soon i will give it a try.

    • Gemma Stafford on July 12, 2018 at 5:04 am

      Thank you for your kind words, good to have you with us,
      Gemma 🙂

  41. Allthingslovely on July 10, 2018 at 1:17 am

    Hi Gamma,
    I would love to make this cake!! I have an important family occasion coming up,is it possible to up scale it to a 14″ square??if so, how? 😊

    • Gemma Stafford on July 12, 2018 at 5:25 am

      Hi there,
      Wow! That is a big cake pan!
      You will need to butter and line this pan really well, perhaps double grease proof paper for this sized pan.
      Here is a link to a chart which will allow you to check the volume of your pan.( You did not tell me the depth of your pan, but I am guessing 4 inches. My 3 x 6 inch pans will take about 1.5 liters of batter, if that helps you to calculate. I think you will need about 2 1/2 times my recipe. I would make three times and if you have a little over make a few cupcakes. The baking time is a different matter, I have no idea how long it will take. 180c/350f for at least 50 minutes, then check it. Make sure the oven thermostat is right for this large bake.
      Let us see the results,
      Gemma 🙂

  42. Rachmakemeacake on July 8, 2018 at 3:08 pm

    Okay, I’m confused, I just saw your comment about the flour being in a “scoop cup.” So did you actually use 15 oz. of flour instead of 3 cups because that’s a big difference…

    • Gemma Stafford on July 9, 2018 at 12:41 am

      Hi there,
      I scoop my flour, and take a cup as 5ozs.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this is of help,
      Gemma 🙂

  43. Stephanie Moreno on July 6, 2018 at 7:34 pm

    Hey Gemma! Love your recipe, thanks for all you do! I was reading through to see how many cups of batter this makes or more specifically his man6 cupcakes I’d yield…. I need to make a 6” round [in a 2” deep pan and atleast 18 standard cupcakes… is this possible?

    • Gemma Stafford on July 9, 2018 at 3:55 am

      Hi Stephanie,
      I think you will need to double this recipe to be sure. You will have some cupcakes more than you need, but as we say in the kitchen, better to be looking at them than looking for them!
      The other recipe which will work like a charm for this is the crazy cupcake one. This is a proportional recipe, and works really well for any sponge cake. about 1 1/2 times this recipe will work well for you. ( This is basically the recipe I used in the Celery stamp cake too.
      I hope this works well for you,
      Gemma 🙂

  44. cacrent87 on July 5, 2018 at 9:40 am

    Thank you so much Gemma! Yes indeed, husbands need treats too LOL! I will check out that blog you suggested. Thanks again 😃

  45. cacrent87 on July 4, 2018 at 7:21 pm

    Hey Gemma! What would be the perfect gluten-free flour blend mixture that is close to all purpose flour to make this cake a success? My husband has a gluten intolerance and most of these store bought gluten free flours are not that good and make bake goods nasty and bland. Thanks Gemma and talks soon! Happy 4th of July 🎆

    • Gemma Stafford on July 5, 2018 at 2:41 am

      Hi there,
      This is not my specialty, and I dare not give such important advice in case I get it wrong.
      I like a lady whose blog is called ‘gluten free girl’. She is celiac, and really understands the need around this, worth a follow.
      In the US I get great reports about Bob’s Red Mill flour, but I have not used it.
      I hope this helps, husbands need treats too!
      Gemma 🙂

  46. KymberlyMcCabe on July 1, 2018 at 4:23 pm

    This by far was the worst vanilla cake recipe I have made. I’ve been baking for a very long time and just have not had something with the taste of sweet pancakes and texture of a dry pound cake. I followed instructions to the T and still terrible results. Please tell me if you have something you did different? I’ve been through culinary school and have had many an epic fail but this?

    • Gemma Stafford on July 3, 2018 at 3:55 am

      Hi there Kymberly,
      This has been a really popular recipe! If you scroll down under the recipe you will find other Bold Bakers results. I have no idea why this was not good for you, but I am really sorry it failed. I have a sense that there is something I do not know, perhaps to do with a change of ingredient.
      I would be guessing, and that is not fair, but I am truly sorry to disappoint,
      Gemma 🙂

  47. simran on June 30, 2018 at 5:42 am

    The cake, as well as the presentation both, are excellent, I just love this cake. Especially the sprinkles are looking beautiful.

    • Gemma Stafford on June 30, 2018 at 3:57 pm

      Hi there,
      That is very kind, thank you,
      Gemma 🙂

  48. Stephani Powers Haygood on June 29, 2018 at 9:10 am

    Easy, fun and tastes amazing!!!

    • Gemma Stafford on June 29, 2018 at 4:49 pm

      I’m delighted you enjoyed it, Stephani. Your photo is amazing!!! Give my Neapolitan Cake a go as well.

  49. Musfira on June 26, 2018 at 2:23 am

    Hie Gemma….. i have a question that can i bake this cake in microwave? If yes, then please tell me the time duration. I don’t have sprinkles. so what should I use instead of sprinkles?

  50. Lexi on June 25, 2018 at 1:25 pm

    Gemma, could you please make sugar cookies? Not the ones where you roll them out and cut shapes, but the ones that are more like snickerdoodles? Also wouldn’t mind seeing best ever snickerdoodles from you 😀
    Best from California

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This