This is the first post of a series of three on how to make your own homemade Vanilla Cake, filled with Chocolate Ganache, and topped with Vanilla Buttercream. This post is one of three, the first of three, or 1/3 . . . I love when you get boxes mailed to your home with 1/3, 2/3, and 3/3 labeled. Somehow it always feels like you’re getting A LOT of stuff!
Homemade Vanilla Cake from Scratch
Learning how to make a moist, delicious vanilla cake requires one specific thing . . . the right recipe! I have tried many of them throughout my life, and this one has come in handy on many occasions! Of course it’s not THE recipe I use for my cake company (JJ’s Custom Cakery in Cranbrook B.C. Canada) but it is a close second that guarded one!
Vanilla Cake Recipe
(adapted from KitchenAid)
Yield: 4 cups of batter
Ingredients:
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 1/3 cups sugar
1/2 teaspoon salt
1/2 cup butter
1 cup low-fat (1%) milk
1 teaspoon vanilla
2 eggs
For the procedure, follow the steps in the video below!
What I want you to take from this recipe and video the most, is that baking your own homemade cake can be fabulously easy! I get SO MANY comments in person, emails and comments online that centre around “I can’t bake . . . how do you do it? . . . I could never bake from scratch”. Oh, but YOU CAN! This video series (we’re on 1/3 . . . in case you missed the first paragraph) is meant to show you that you can!!
One of my most frequent commenters on the CupcakesandCardio is a 12 year old girl, who is wanting to be a professional baker when she grows up! If she can do it, everyone can!
Coming up next will be How to Make Chocolate Ganache . . . and how to use it to torte a cake!
It will be 2/3. Two of three. 🙂
How to YOU feel about baking from scratch?
Hi can i use confectioners sugar for the vanilla buttercream icing instead off icing sugar? thank you
Yes, they are the same thing.
We stumbled onto your YouTube channel and I’m so glad we did! I made your vanilla cake using gluten free flour (Bob’s Red Mill 1 to 1 gluten free) and it worked really well. Gluten free baking is hit or miss. I made it a second time adding a bit of instant pudding mix and it worked out even better! Thanks for sharing this recipe!
I’m glad you found us too! Thanks for watching and I’m glad to hear the GF sub works!
Hi Jenn! My cake pan is a 180mm x 58mm deep cake pan and I would like to know how much do I fill it up to and would I need two of it for this recipe? Thank You!
You can follow the directions the same as in the video for that size of a pan. If you only have one though, you’ll have to divide your batter into two, and bake them one at a time.
I have been eyeing you receipt for several days and today is the day that I am going to try it. I am so excited because it looks so easy and delicious. Thank you!
Hi jenn
I love your website. I recently started baking and your recipes are awesome. Just one quick question, in grams how much would half cup butter be?
Kind regards
Here’s the link http://cookiescupcakesandcardio.com/?page_id=3348
I want to ake this cake but idon’t have butter, can i use oil ?
You need to follow the directions as listed n order for the recipe to work out.
We made this cake for the second time today and it came out exactly like the first – delicious! Thanks for sharing such a simple and yummy recipe. My daughters (5 and 7) love to watch your videos and pester me to try out some of your wonderfully creative ideas. This recipe was great for baking with little helpers and although ours didn’t look as neat in the end it tasted great. Plus, my girls had a blast trying out some decorating techniques.
That’s great feedback to hear! Thanks for letting me know you had such a great experience!
Can I use whole milk or buttermilk. . Or whipping cream even?
You can use whole milk if you prefer…the % fat of the milk will just alter the thickness of the batter.
Hi. Can I use this same cake recipe to do the zebra cake??
No, the cake won’t flow as it needs to.
Is there another recipe I can use then to make the zebra cake?? Or will box cake mix due?
I am making my daughter’s wedding cake so in my search for help I found your website and the video series on “how to make and decorate a wedding cake” (this is definitely a blessing!). I saw a comment that your Homemade Vanilla cake recipe yields enough batter for one 10-inch pan. What should I do with the remaining batter when I am baking the smaller layers? My other concern involves the storage of the cooled baked layers since I will be working on the cake in stages. Could I freeze them until time to decorate and if so should I allow them to thaw before decorating? I plan to decorate with chocolate covered strawberries. Will I need to use royal icing to attach them to the sides of the cake?
Hi! I’m glad you found me! When I’m baking wedding cakes, I usually leave the batter that isn’t in the oven in the bowl, wrapped in plastic wrap. When they’re done baking, I wrap them again, and freeze them until I am ready to decorate them. They usually thaw while I’m decorating. If a wedding cake was needed for saturday, I would start baking on wednesday or thursday and then decorate on friday night. A little thing to note is that strawberries will weep and run red off of the cake, so put them on at the last moment. They should be fine being attached with buttercream (assuming they’re not hanging in tricky positions), unless you’re already using royal icing and have it handy. Hope that helps! Have fun!
cake looks amazing thank you for this gret recipe , i want to ask you can i use oil Instead of butter?
Hi Jenn!!
Just wanted to say I love blogg and your Youtube channel. I learn so much from you. Truly inspirational, so THANK YOU from Sweden!! 🙂
I’m so honoured to hear that. Thank you so much for watching and for leaving me a comment.
Hi Jenn, I was wondering what temperature the cake are baked at.
350C works the best for this cake. Have fun!
Will this batter be enough for a 10 inch pan?
Thank you!
Yes, it would make one layer for a 10″ cake.
Hello Jenn,
Your methods are so easy and quick to understand. Thanks for this.
I want to make the rainbow cake using a 12″ round pan. how many times will I double this recipe?
Thanks
Wow…that’s a huge pan! You would probably have to double it at least once…maybe more.
Lol! I did triple the recipe and I barely had enough batter. But it came out awesome. the pupils and teachers at my daughter’s schooled loved it so much. I’ve never had sponge cake so fantastic. Thanks Jenn
Happy to hear it!
Hey! what if I want to make one layer? Just make half the quantity of ingredients?
Yes, you can halve this recipe.
Hi jenn
I was just wondering whether you could use something instead of milk in this recipe???
Thanks jemma
I used almond milk. I worked well.
Hi!
Is the recipe for 2 cakes?
It is for two layers to create one cake.
Hi jenn,
I’m french and I would like to know the quantites at gramme please. Because I can understand that you said in the video but I don’t know the quantities and they seem me false for a mug at france I think the flour is not suffisant and I’m’so sorry for the faults
Here is the conversion chart http://cookiescupcakesandcardio.com/?page_id=3348
Hi Jenn, I want to make this cake for a 28th birthday gathering and I was wondering if the recipe is enough for about 30 people? And if you could also help me out with decorating tips, that’ll be lovely!
Thanks 🙂
No, this cake serves around 12 people. There are lots of decorating ideas on my site and YouTube channel. Have fun.
Could I just double the quantities? & I’ll have a look, thank you 🙂
What temperature do you bake the cakes at? I got the time, but not the temp.
Thank you.
The cakes are baked at 350F…thanks for watching!
Hi,
I’m wanting to use these as the bases for my daughters Frozen cake (from your video!)
i will be using a 6×3 and a 8×3 round tin and then doubling up to make a 6 inch sponge with buttercream and jam in the middle.
Please can you tell me the quantieis for a 6×3 and a 8×3 tin!
thank you
Here’s a handy guide for that http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm
Hey Jenn! I made this vanilla cake for a birthday party, but the cakes look nothing like yours. They’re very flat. It looks like they didn’t rise. I double-checked my ingredients and I used everything correctly. This happens to me all the time no matter what recipe I use. Do you have any idea what could be the cause of my flat cakes?
Hi there, sorry to hear you’ve been having difficulties! If you are over mixing it, you create too much gluten, which flattens the cake…also, your baking soda/baking powder might need to be replaced. If it’s too old, it won’t work optimally. You also want to make sure you are leaving the cake in the oven until it is completely baked. If the cake is not finished, the dome will collapse when removed from the oven. Good luck!
I watched the video but would like to write out the directions. Do you have a version to print? I have the ingredients but not the method. Thanks.
Hi Jenn,
I love all your recipes and this one was no different but because I wanted to make a white cake, if I take the egg yolks out will the cake still be the same depth a different colour?
Thanks for all your awesome recipes.
You’ll have to try and see….I haven’t tried that with this cake. Good luck!
Hi Jen- will there be an adverse outcome if I substitute the low fat milk with whole milk?
No, it will work just fine.
Hi, How many cups does this recipe make ? Thankyou!
It depends on how full you fill the cups…probably around 18-24
I use this recipe anytime i want to colour cakes, have a plain old vanilla cake, and even cupcakes. now i’m going to try it on a giant cupcake! it’s such a fantastic recipe, and so easy to make. it always comes away from the edges of the pan, so never sticks. perfect cake EVERY time. thanks Jenn 🙂
So happy to hear that! I’m glad you like it.
Can this recipe easily be turned into cupcakes?
Yes, definitely!
Hi Jenn… I love all your cakes and you doing a great job..
I am planning to make a birthday cake this 20th of sept which can serve about 30 people and egg less.
Could you help me out with a recipe.
Thank you
Sobitha
Hello Jenn.
I’m just 14 and I’m planning on making a cake for my sisters bday as a surprise.. so for the butter is preferably salted or unsalted??
Thank you.
I always use salted, but you can use either. Have fun with it!
Can you please add grams in the recepie ?
We have a conversion link for you here: http://cookiescupcakesandcardio.com/?page_id=3348
I have made this cake twice now and it always comes out really dry and crumbly. Almost like cornbread. What am I doing wrong?
Sounds like you might be baking it for too long. Try 5-10 minutes less and see if it turns out better.
im baking a 6″ 8″ 10″ tier cake ive watched your utube videos and find them outstanding bit my problem is you say how many cups are for each tin but not a complete recipe for all batters needed. generally dont know how much to make in total to have enough. please pleaer help this is a 1st birthday cale for a very special little girl x
You just have to measure your batter as each recipe varies in batter amount…which is why I say how many cups is needed.
Hello Jenn,
I found your videos in youtube and I’m blown away.
I would like to make a birthday cake for my son next month and I saw your video about rainbow cake using this recipe.
Would you recommend this cake for fondant icing?
Would love to hear back for you.
More power.
Cheers!
Nova
Heavier cakes usually work better with fondant on top, so yes, this cake will work for fondant! Enjoy!! Thanks so much for watching.
Hi there, how many cups if batter does this make? Would one batch be enough for the Barbie cake?
Sorry, but you’d have to check and see. It’s been a couple of years since I made this recipe.
Good Afternoon! I would like to make your American Flag cake for my husband’s Promotion at the end of the month.
How much and what type of coloring do you use for the Red and Blue cakes. I am having a hard time finding it. Thank you for your help.
I use Americolor Gel Paste for my bright colours. It just takes a quick squeeze of the bottle…I don’t measure but if I was to guess it would be around a teaspoon. If the colour isn’t bright enough, I just add more. Good luck!
What is icing sugar?
Icing sugar is also known as confectioners sugar, or powdered sugar.
Hye,
I found your website few weeks ago. i am a big fan lol. I am not a chef cook but i tried. I am from france, and i am wondering if you can tell me this receipe with amounts in grames please ? it will be easier for me.
Next time i tried this one for a rainbow cake, but it was a little to short for all the colors. my cakes were not thick enough.
should I multiply the quantities by 2?
Thanks a lot !
Here is the conversion link http://cookiescupcakesandcardio.com/?page_id=3348. If you need more batter, yes you can multiply the ingredients by 2. Good luck next time!
Hi I’m a really big fan I have watched like every episode of you show and you were the first show I watched on you tube like actually watched and you are just I huge inspiration I’m definently going to make this cake I might make cupcakes if I do what is your email so I will be able to show you picks. I allys wanted to have my own you tube account but I can’t so I just make videos and keep me company on my iPad. So hope to make thus recipe and send you pics.
Hi there…thanks so much for watching! You can contact me here jenn (at) cookiescupcakesandcardio (dot) com I hope you enjoy making the cake!
Hi. My question is, could you use 2% milk instead of 1% low fat milk?
Yes, for the cake portion you can use whichever % milk you prefer. Enjoy!
Hello. I just wanted to know how many cupcakes does this recipe make?
It depends on how much batter you put in each cupcake tin….usually around 18-22.
I Made the butter-cream icing and It did not work at all, even thought I followed your recipe step by step .. Do you think is because I used Confectioner sugar instead of Icing Sure .. I am not sure what when wrong 🙁
Thanks
How many Grams did you use i might use a little if this works pls follow me on
http://WWW.Myveganfoods.com/kiki/followers
Hi!
Does it matter what kind of milk you use? Does it have to be 1%?
Thank you!!
No, you can use whichever type of milk you like.
Hi! I was wondering why you didn’t combine the butter and sugar first before you put in everything else? Would it make a difference if I do that? I’m just a little bit confused because every other recipe asks to combine the butter and the sugar first and your’s doesn’t …
Thank you!
This way makes it fluffier 🙂
Hi 🙂
I’ve tried your recipe and it tasted great!!
I used a 4″ silicon bakeware, & the cake rose up a little (like a little mountain when cooked)
It didn’t turn out flat like your video, does the size of the pan make a different?
Thank you so much!
There are many factors that influence the way that a cake rises…if you have a dome on the top, check out our video on how to level a cake…it will help you tons!
Jenn I want to make butter creAm frosting and i want it to become very thick so how do I do that
If you want it to be thick, don’t put as much milk into it when you’re mixing. I usually like a softer buttercream, so you might want to cut back a couple of tablespoons.
we have a youtube vid up on it and a post on the blog, so check those out
Hi, I’m a girl from Spain and I have not measured in cup and just really understand spoken English. Could you tell me the exact measurements? and … At what temperature should I set the oven?. Thanks for your help, a hug!
If you want to watch the video, it is all spoken 🙂
I do not understand English well, I’ve seen the video several times, but I do not understand how much room you have to put the oven. And if you please write the measures in pounds, I would appreciate…
Will not you help me? Sorry if I’m a nuisance, but do not speak English, I use the language translator. So I do not know what you mean in the video, I could only deduce some things. I just want to know the oven temperature and weight measurements (pounds or kilograms, I do not know what you use). And if this is too much to ask, at least let me know, because every day I go here to see if you answer me something and I’ve been a disappointment … : (
Thanks and sorry for the inconvenience you may cause.
You’re not a nuisance, we are just a really busy company.
I don’t have time to list everything for you but try this link http://allrecipes.com//HowTo/cup-to-gram-conversions/Detail.aspx Hopefully that helps you out. Oven temperature is 350.
Thank you very much for your help and excuse me for so insistently. Good luck with your business, your sweets are wonderful. Thanks for everything, greetings from Spain.
hello there! im a fellow baker myself, and i have had a couple of run ins with scratch cakes! first off i made a basic yellow cake and it had no taste to it! and i used flour, do u know why?? i followed all instructions so im a little scared doing this one! HELP! lol
Did you use flavouring? Vanilla extract?
Hi there! How do you get your cakes to be even on the sides? My cakes have a smaller top than bottom; thus I can’t stack two cakes together for the frosting as they look uneven, is this due to the oven temperatures or? Thank you!
You could try trimming the cakes to be even? Freeze them first if you try this, as it makes it a little bit easier when cutting. The pans that I have are straight edged, but the ones that I originally started out with were tapered (which is what I think you’re telling me about yours?). The thing I used to do to have straight sides is add icing to even things out.
ok cool my cake its in the oven i am just 13 and i love baking i hohe it comes out perfect 🙂