A vanilla or chocolate cake is often the starting point for other cake flavors, so it’s important to have a perfect foundation for your baking projects. So getting down to basics today, I’m sharing my High Altitude Vanilla Cake recipe.
My vanilla cake is so soft, light and fluffy, thanks to a generous amount of buttermilk, with a delicious flavor from real vanilla beans and butter. The cake crumb is beautiful and moist, even days after baking. This is also an incredibly easy cake to make, requiring nothing more than just whisking the ingredients together in a bowl before baking. You’ll love this delicious and versatile high altitude vanilla cake recipe! It’s just the perfect choice for a birthday party or special occasion cake that will please everyone. And for an eggless vanilla cake, be sure to see the recipe variations section.
Looking for more high altitude cake recipes? Don’t miss this brown butter carrot cake, chocolate fudge cake, and mint chocolate chip cake.
Update: I originally published this recipe in 2015, but have updated the post and recipe in 2023.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Let’s Talk About Vanilla
I genuinely love vanilla, and I don’t think there’s anything plain about it, really. Vanilla is a complex flavor that pairs so beautifully with so many other ingredients. And vanilla beans are a very difficult crop to grow and cultivate, so I have great respect for vanilla!
About 80% of the world’s vanilla beans are grown on the island of Madagascar. In recent years, the cost of vanilla skyrocketed, due to a series of storms that ravaged the island, destroying the plants and driving up vanilla prices to almost 10 times what they were a few years before.
The other major contributing factor to the high price of vanilla is the fact that the plant is just so difficult to grow. Vanilla comes from an orchid plant, and while there are 100+ varieties of orchids, only one, the vanilla planifolia, grows vanilla beans. The hand pollination process is difficult and labor intensive, requiring skill and experience. The orchids flower just once a year, and the pollination must take place on that day. And after the harvesting the beans, they still need to be dried and cured. The entire process of growth to export of 1 vanilla bean takes a whole year.
TIP: Be sure to check out my post on How to Make Homemade Vanilla Extract.
Types of Vanilla to Use in Baking
When flavoring your vanilla cake, you can use real vanilla beans, vanilla bean paste, or vanilla extract, and each has something a little different to offer.
Real Vanilla Beans
There’s nothing quite like the flavor and aroma of real vanilla beans. When you split open a vanilla bean and scrape out the seeds, the scent is intoxicating. In my vanilla cake recipe, I rub the vanilla bean seeds into the sugar before mixing up the cake batter, which infuses the sugar with as much vanilla flavor as possible.
I’ve been buying Tahitian vanilla beans online, and they are actually quite affordable at the moment, much more so than what you’d find at your local grocery store or spice shop. The Grade A Tahitian Vanilla Beans will be bigger and plumper, with more seeds inside. Grade B Tahitian Vanilla Beans won’t be quite as big and plump, but are still quite decent for the price.
Vanilla bean isn’t just for cakes, either. I use it in homemade ice cream, custards and cream pies, and the black specks of vanilla bean look just beautiful. After scraping out the seeds, there are a few ways you can use up the empty pod, but definitely don’t throw it away!
- Steep the scraped vanilla beans in vodka to make your own vanilla extract. I’d recommend about 8-10 beans inside of a pint jar of vodka. You’ll need to let it steep for at least 8 weeks, but 6 months will make it even more flavorful.
- Place the bean in a canister of sugar to infuse the sugar with vanilla flavor. Or place it in a bottle of vanilla extract so any trace amounts of vanilla seeds can add extra flavor to the extract.
- Dry the bean, then grind it into a vanilla powder. This is my favorite use, and what I always do with my scraped vanilla pods. I’ll add the ground vanilla powder right into cake batter, or sprinkle it on top of baked goods for a wonderful vanilla flavor.
Vanilla Bean Paste
Vanilla bean paste is a rich, thick paste that contains a blend of scraped vanilla bean seeds and vanilla extract, as well as sugar, water and thickening ingredients. It’s a great option when you want to add real specks of vanilla bean to your baked goods, but don’t want to bother with using vanilla beans.
Pure Vanilla Extract
Vanilla extract is the most affordable type of vanilla. Some extracts are made from whole beans, while others are made from the pods after the specks are removed. The vanilla is macerated with alcohol and water, infusing its flavor into the liquid and stretching it to make it last longer. Be sure to look for the words “real” and “pure” on bottles of vanilla extract. Imitation vanilla extracts or vanillin has an inferior flavor to the real thing.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Granulated Sugar. Adds sweetness and moisture to cakes. With high altitude baking, too much sugar can lead to a gummy texture in your cakes, so the sugar has to be perfectly balanced with the other ingredients.
- Vanilla Bean. Adds incredible flavor, especially when you rub the seeds into the sugar.
- Vanilla Extract. I use a combination of both vanilla bean seeds and vanilla extract. You can use both, or just one of them, whichever you like.
- Cake Flour. Cake flour makes a very soft, light and fluffy vanilla cake, as it contains a lower percentage of protein than all-purpose flour.
- Baking Powder. Leavens the cake, making it rise.
- Coarse Kosher Salt. Balances the sweetness.
- Eggs + Egg Whites. I use 2 eggs, plus 2 egg whites, in my vanilla cake, which adds structure and richness, while the extra whites make it nice and fluffy. Save the leftover 2 egg yolks for another use.
- Buttermilk. Adds richness and acidity for a light, fluffy, tender cake crumb.
- Melted Butter + Vegetable Oil. A combination of both butter and oil gives this vanilla cake the best flavor as well as a soft, moist texture.
Buttercream
- Butter. I use unsalted butter and then add a pinch of salt. But if you prefer to use salted butter, that’s totally fine. Just omit the extra salt in the recipe.
- Vanilla. You can scrape a vanilla bean and use the seeds, or use vanilla bean paste or just vanilla extract.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Meringue Powder. Adds stability and improves the texture.
- Salt. Balances the sweetness.
Instructions
Rub the Vanilla Bean Seeds into the Sugar.
- Preheat the oven to 350F, position a rack in the center of the oven, and spray the bottoms of three 8-inch cake pans with non-stick spray.
- In a large bowl, measure out the sugar. Scrape the seeds from the vanilla bean pod and use your fingers to rub the seeds into the sugar until very fragrant and the seeds are evenly dispersed throughout the sugar.
Sift Together the Dry Ingredients.
- Set a fine mesh sifter over the bowl of sugar, and sift in the cake flour, baking powder and salt.
- Use a whisk to combine the dry ingredients well.
Whisk in the Liquid Ingredients.
- In another large bowl, whisk together the eggs, egg whites, buttermilk, melted butter, oil and vanilla extract until smooth.
- Add the dry ingredients to the wet, and whisk until combined, about 10-15 seconds. A few lumps in the batter are okay; take care not to over mix.
Bake and Cool.
- Divide the batter between the cake pans. Tap a few times against the counter to pop any large air bubbles.
- Bake the cakes for about 21-25 minutes, or until a cake tester or a toothpick comes out clean, and the tops spring back when lightly touched.
- Set the pans on a wire rack, cover them loosely with a clean kitchen towel, and cool completely before frosting. When ready to frost and assemble the cake, remove the cakes from the pans.
Make the Buttercream.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and vanilla bean seeds for 1 minute until smooth.
- With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.
- Add the vanilla and the milk; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy.
- Fill and frost the cooled cakes with the buttercream.
- For the naked cake pictured in today’s post, fit a piping bag with tip 1M and fill with buttercream. Place one layer of cake on your cake stand or cake board. Starting at the center of the cake, pipe a swirl from the center to the outer edge, to form a large rosette. Place another cake layer on top, and repeat. You’ll have leftover buttercream if you leave the sides unfrosted, which you can freeze in a freezer bag for another baking project.
- Note that naked cakes can dry out faster, since they aren’t covered in buttercream to keep the sides moist. So be sure to keep the cake tightly covered in an airtight container until ready to serve.
Recipe Variations
Sheet Cake. Make the full cake recipe in a 9×13 inch baking pan, or half the cake recipe in one 8-inch square baking pan.
Eggless Vanilla Cake. For a high altitude eggless vanilla cake, you only need to make a few minor adjustments. Eggs are expensive these days, so I wanted to create an eggless variation of this cake that’s just as perfect as the original recipe. Whether the price of eggs is a factor, or you’re baking for someone with an egg allergy, or you’ve simply run out of eggs, it’s great to have other options. The eggless cake is just as soft, moist and fluffy, and baked absolutely perfectly when I tested half the recipe in an 8 inch square pan. It was totally delicious frosted with chocolate buttercream.
- Replace the 2 whole eggs with 2 tablespoons corn starch and 6 tablespoons water (add the corn starch to the dry ingredients and the water to the wet ingredients).
- Replace the 2 egg whites with 5 tablespoons sour cream (added to the wet ingredients).
- Increase the baking powder from 3 teaspoons to 3 1/2 teaspoons.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
What should I use if I don’t have cake flour?
If you can’t find cake flour at your local grocery store or Walmart, you can also buy cake flour online. In a pinch, you can make your own cake flour. Measure out 1 cup of all-purpose flour using the spoon and sweep method. Remove 2 tablespoons of flour, and replace with 2 tablespoons of corn starch. Whisk together until thoroughly combined.
Can I make this recipe with gluten free flour?
Yes, I’ve had feedback from people who have made this recipe successfully with gluten free flour. I’d recommend using your favorite measure-for-measure gluten free flour, although the cake will likely have a slightly coarser texture.
What can I substitute for the buttermilk?
While I prefer whole buttermilk, I’ll also use lowfat buttermilk if it’s the only thing available at my grocery store. The next best thing is to make your own sour milk by stirring together 1 1/2 tbsp white distilled vinegar or lemon juice with 1 1/2 cups whole milk. Let sit for 15 minutes to curdle before mixing your cake batter.
Why did you change this recipe from the original vanilla cake recipe on your blog?
I felt like the original cake was too oily, and didn’t bake consistently for high altitude. See the next section below for details on my recipe updates.
Can I make the cake ahead of time and freeze it?
Yes, after baking and cooling the cakes, wrap each layer individually in plastic wrap and freeze for 3-6 months until you’re ready to frost your cake. You can also freeze the fully assembled and frosted cake in an airtight container for up to 3 months.
How long will this cake stay moist?
If you keep it in an airtight container, it will stay moist for days and days! If it lasts that long.
How should I store the leftover cake?
Store leftover vanilla cake in an airtight container or cake carrier at room temperature for up to 3-5 days.
Can I bake this cake recipe as cupcakes instead?
I have a slightly modified version of this recipe to make vanilla cupcakes.
Do I need to use 8-inch cake pans, or can I use 9-inch cake pans?
I love my 8-inch cake pans, since they make tall, pretty cakes. You can certainly bake this recipe in 9-inch pans, though, and your assembled cake will be a little wider and shorter.
Will this recipe work as a sheet cake?
This recipe will certainly work as a sheet cake. Bake the batter in a greased 9×13 pan, and bake for a little longer, watching the center for doneness.
Can I cut this recipe in half?
Yes, you can easily halve this vanilla cake recipe, and bake the batter in three 6-inch pans for about 18-20 minutes.
Can I make this recipe even if I don’t live at high altitude?
Yes, many people who are not at high altitude have tried and loved my vanilla cake recipe. If you’re at sea level, you may need to make a few slight modifications, such as reducing the flour by 2-4 tablespoons, and increasing the baking powder from 3 tsp to 4 tsp. I live in Denver, which has an altitude of 5,280 feet, so if you live significantly higher than that (more than 1,000 feet higher), you might need to make a few minor adjustments, such as increasing the flour a bit more, and decreasing the baking powder a little. Please read this post on guidelines for adjusting cake recipes for various altitudes.
What flavor of buttercream should I frost a vanilla cake with?
In my recipe card below, I’ve included my recipe for vanilla buttercream. But honestly, you can use absolutely any flavor of buttercream and filling that you like – everything is good with vanilla! See my comprehensive post on Perfect American Buttercream to read all about how I make my buttercream, as well as ideas for other flavors.
Recipe Updates
I originally published this vanilla cake recipe almost 6 years ago, so many of you have tried and loved it over the years. However, I felt there were a few areas that needed improving, especially for high altitude bakers, to ensure a delicious and perfect vanilla cake. If you still love and prefer the original recipe, though, you can find the original ingredients list in the notes section of the recipe card at the bottom of this post.
- Cake flour for a fluffier cake crumb. First, I swapped the all-purpose flour for cake flour, which makes a lighter, fluffier, more tender cake crumb. I also increased the amount of cake flour, as the flour to sugar to leavening ratio seemed a little off. The increase in flour stabilizes the batter for a much better rise.
- Butter + oil for better flavor and less oily texture. In my original recipe, I used a whole cup of vegetable oil. Over time, I really felt like that was far too much oil, and the flavor of the oil overwhelmed the flavor of the vanilla. For a much better flavor, but a cake that’s still very moist, I now use 1/2 cup melted butter + 1/2 cup vegetable oil.
- Using only baking powder. In my original recipe, I used both baking soda and baking powder. Baking soda is stronger than baking powder, and it seems to leaven this vanilla cake too aggressively, which can lead to a fallen center for high altitude bakers. To stabilize the leavening process, I now use only baking powder for a slower, steadier rise that ensures the cake won’t fall.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Vanilla Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 1 ½ cups granulated sugar
- ½ vanilla bean, seeds scraped
- 3 ¼ cups cake flour, spooned and leveled, then sifted
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 ½ cups whole buttermilk, room temperature
- ½ cup unsalted butter, melted, and then cooled for 10 minutes
- ½ cup vegetable oil
- 2 tsp vanilla extract
Buttercream
- 2 cups unsalted butter, softened to room temperature
- ½ vanilla bean, seeds scraped
- 4 cups powdered sugar
- 1 tbsp meringue powder (optional)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2-4 tbsp milk or cream, only if needed for consistency
Instructions
Cake
- Preheat the oven to 350F, position a rack in the center of the oven, and spray the bottoms of three 8-inch cake pans with non-stick spray.
- In a large bowl, measure out the sugar. Scrape the seeds from the vanilla bean pod and use your fingers to rub the seeds into the sugar until very fragrant and the seeds are evenly dispersed throughout the sugar.
- Set a fine mesh sifter over the bowl of sugar, and sift in the cake flour, baking powder and salt. Use a whisk to combine the dry ingredients well.
- In another large bowl, whisk together the eggs, egg whites, buttermilk, melted butter, oil and vanilla extract until smooth.
- Add the dry ingredients to the wet, and whisk until combined, about 10-15 seconds. A few lumps in the batter are okay; take care not to over mix. Divide the batter between the cake pans. Tap a few times against the counter to pop any large air bubbles.
- Bake the cakes for about 21-25 minutes, or until a cake tester or a toothpick comes out clean, and the tops spring back when lightly touched.
- Set the pans on a wire rack, cover them loosely with a clean kitchen towel, and cool completely before frosting. When ready to frost and assemble the cake, remove the cakes from the pans.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and vanilla bean seeds for 1 minute until smooth.
- With the mixer running on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until thick and combined.
- Add the vanilla; increase speed to medium and whip for 4-5 minutes, scraping the bowl down several times, until light and fluffy. Add the milk only if needed for desired consistency. Note that in warmer weather, when the butter is softer, you'll rarely need to add the milk.
- Fill and frost the cooled cakes with the buttercream.
- For the naked cake pictured in today's post, fit a piping bag with tip 1M and fill with buttercream. Place one layer of cake on your cake stand or cake board. Starting at the center of the cake, pipe a swirl from the center to the outer edge, to form a large rosette. Place another cake layer on top, and repeat. You'll have leftover buttercream if you leave the sides unfrosted, which you can freeze in a freezer bag for another baking project.Note that naked cakes can dry out faster, since they aren't covered in buttercream to keep the sides moist. So be sure to keep the cake tightly covered in an airtight container until ready to serve.
Notes
- 2 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp coarse Kosher salt
- 2 large eggs + 2 egg whites
- 1 1/2 cups buttermilk (or 1 1/2 cups whole milk + 1 1/2 tbsp white distilled vinegar)
- 1 cup vegetable oil
- 2 tsp vanilla extract.
La Table De Nana
Thanks..
You know..even in all it's simplicity..you've made it stunning.
Always pretty here.
Heather Smoke
You always leave the nicest comments! I'm glad my blog is a place people can find beauty.
Josephine Adams
This recipe is amazing, my mom has celiac so I make everything gluten free, and with other recipes I find the cake is so dense and dry but with you’re recipe I find that the cake is nice and moist and it doesn’t fall apart.
Heather
That’s great to hear it works well with gluten free flour. 🙂
Renee
Hi! How do adjust cook time when using 6” cake pans? And can you put all three in at once or should you limit to 2 at a time?
Heather
So you’ll need to cut the recipe in half to bake the batter in three 6-inch pans. You can bake them all at once – whether I’m baking three 6 inch or three 8 inch, I always put all three pans on the same rack to bake them at the same time. Actually, I often bake six 6-inch pans all together on the same rack, too. For 6-inch pans, I usually gently check the cakes at about 18 minutes by just lightly touching the top, but they probably will still need a few more minutes. They’re done when the center springs back when lightly touched.
Kristin Nelson
How did you do cake flour gluten free did you just add cornstarch?
Heather
I’m not sure I understand your question. Cake flour isn’t gluten free. You can make a substitute for cake flour by adding some corn starch to all-purpose flour, but that also will not be a gluten free flour. For a gluten free cake, you would need to use a gluten free measure-for-measure flour instead of cake flour or all-purpose flour.
Blimey
Hi, I’ve been looking 4 a really good vanilla cake, that can Be made with Wheat Flour & or Gluten-Free flour. (I think I’ve found it… from what I’ve read in the comments.) Now B4 I make this a Gluten-Free cake (for someone’s Birthday) I just have a few questions.
1) I see it says to use Gluten-free flour Measure for measure. Is that the same for the flours that say Cup- 4 Cup or 1:1?
2) should a little more Buttermilk be used (I’ve heard that Gluten-Free flour absorbs more liquid 🤷🏻♀️?
3) can This cake be colored? Gluten-Free or Not..
Thanking You in advance!
Heather
Thanks for your comment! I haven’t personally made this recipe with gluten-free flour, I’m only recommending it based on user comments, so I honestly can’t say if you’d need to add more liquid or not. Hopefully someone who’s tried it can chime in on that. I’d suggest making a half recipe first to test how it works with the flour, and then making adjustments for the final cake for the birthday party.
Yes, you can add food coloring. I used this recipe for my Rainbow Cake, which I colored with gel food coloring.
https://curlygirlkitchen.com/rainbow-cake-birthday-sprinkle-buttercream/
Dardanella
What adjustments need to be made for a regular altitude when preparing/baking this cake?
Thank You.
Heather Smoke
Please see my FAQs page: https://curlygirlkitchen.com/baking-faqs/
Melanie
Hi!
How would I adjust the amount and baking time If I wanted to do 3 10” layers? Would I double the recipe? And cook for less times since it’s spread out more in a wider pan?
Thank you!
Heather Smoke
Melanie, yes, double the recipe and that should be just the right amount of batter for three 10 inch pans. I’m not sure on the bake time – the pans are wider, but there’s more batter, so the bake time might be about the same? I’d definitely check them carefully a few minutes early, and then just keep baking until they’re done.
Anonymous
Why did you separate the yolks and white if you are adding to the wet
Heather
The recipe calls for 2 eggs, plus 2 extra whites. You’ll have two yolks leftover.
Lulu
This recipe is awesome i make all my birthday cakes with it..My family and friends tell me i put my foot all up in this cake when they eat it..Thanks for your recipe i love it🥳🥰
Heather
Thank you so much, Lulu, I’m thrilled to hear that!
Unknown
I am attempting to make this is recipe into a a banana pudding filled log cake.. Worse case it will end up as a trifle of sorts lol
Coach JoJo
So, the cake calls for 2 whole eggs and 2 Egg whites so do we need 4 eggs instead of two.
sadie
Hey heather,
I’m curious why your buttercream recipes are double the butter then other recipes? I made your choc cake recipes and it was perfect but I just thought the frosting want sweet enough? So I was just curious. And how much vanilla bean paste should I sub for the bean?
Thanks!!
Heather
Sadie, I use half the amount of powdered sugar of most American buttercream recipes, because I think it tastes much better. You can read all about my method in this post: https://curlygirlkitchen.com/perfect-american-buttercream-frosting/
Most people who taste my cakes tell me how much they love that the frosting isn’t overly sweet like so many other recipes they’ve tried.
When using vanilla bean paste, you can use 1-2 teaspoons instead of a whole vanilla bean.
Camille Kristine Banks
I just did a double recipe of this and the batter is more like bread dough consistency. Anyone else experience this? I read, re-read and read the recipe ingredients again making sure I didn’t miss a thing.. and I didn’t. I sure hope this turns out, because otherwise I just wasted a money when I could’ve just done a cake box mix.
Heather Smoke
Camille, it sounds like you might have measured too much flour or didn’t add all the liquid. The batter shouldn’t be anything like bread dough, and is very easy to whisk. This is one of my most popular recipes with my readers.
cupcake recipes
this a lucky one birthday if he/she celebrates it with this amazing cake,
Paige Noble
Does it matter if the melted meter is hot or room temperature?
I’m also in Louisiana and having a hard time with what exactly attitude has to do with baking and how to adjust it for my state- new baker here. Could you help?
Heather
I always add the butter hot off the stove, or just let it cool for a few minutes, and then whisk it into the batter quickly. If you’re in Louisiana, most recipes on the internet should work for you, since you’re not at high altitude. To try my high altitude recipes, though, you may need to make some adjustments to make them work for you. This is a good article on how to make specific adjustments.
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
June Burns
Sometimes a good vanilla cake is just perfect, and I'm sure this one fits the bill! Looks just delicious 🙂
Heather Smoke
I agree, good cakes don't necessarily need to be complicated!
Unknown
I'm making this for my fiancé and myself for the second time this week!! We love it so much. … Thanks Heather!
– Heather H.
Heather Smoke
I'm so glad you love it! Thanks for commenting! 🙂
Paige
Does the buttermilk need to be room temp
Heather
Yes, it’s always a good idea to start with room temperature milk and buttermilk before mixing the batter.
Anonymous
Hi, I wondered if I could ask a somewhat silly question. Can this recipe be used for cupcakes (like I said, silly, but just want to be sure), and if so, how many do you think it will make? Have you ever done that? It seems fairly straight-forward and I'm baking for my granddaughter's birthday this weekend. Any suggestions or tips gratefully appreciated. Thanks!
Heather
This recipe works better as a layer cake than as cupcakes. For vanilla cupcakes, here is my tested recipe: https://curlygirlkitchen.com/high-altitude-vanilla-cupcakes/
Anonymous
This cake came out very good! nice and light and sweet
Heather Smoke
Wonderful to hear!
Fergy
I made this cake just 2 days ago. It tasted awesome but was gooey inside. Even after leaving it for longer in the oven. I don't know what went wrong but I don't think I'll be trying it again
Heather Smoke
That's too bad! I wish I could tell you what went wrong but I can only guess that your oven temp was off and it was under baked, or an ingredient was left out.
Anonymous
Your oven may not be calibrated correctly, or it could be that it heats unevenly, you may have to spin the pan around while baking…
Unknown
Oddly enough mine is doing the same thing! I followed the recipe (the batter tasted amazing) and now my middle is taking a long time to bake. The batter did seem a little runny when I made it. I know cake batters are looser than others. Not sure why though but I'm sure it will still taste great!
Sakina
Love this recipe!! The cake was so soft and moist!!! Can I use granulated Splenda instead of sugar?
Heather
Sakina, I’m so happy you love it! I haven’t personally tried baking cakes with Splenda instead of sugar. The problem I would expect is that Splenda is about 600 times sweeter than sugar, so you would only use a little Splenda, and then you would lose some moisture in the cake from eliminating the sugar. You might need to experiment with making up for that by adding more liquid. I can’t guarantee the results will be good. If you try it, please let me know how it goes!
Unknown
What kind of Vanilla do you use?
Heather Smoke
I usually use the Kirkland brand of Pure Vanilla that I buy at Costco, but when I want to splurge, I love the Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste, which you can buy on Amazon.
Unknown
From one curly girl baker to another, this is hands down THE BEST vanilla cake recipe I have ever made. Better than Magnolia Bakery and Ina Garten. Perfection. Very excited to try your other recipes. This one is a keeper!
Heather Smoke
Thank you so much, what a nice compliment! 🙂
Andrea
This is a lovely recipe! Someone requested a "pineapple cake" so I was looking for simple, vanilla cake that I could layer with pineapple filling, and this was perfect and uncomplicated. I did have to tweak the baking time because I only had two 7" pans. They came out beautifully and delicately and I am going to frost with vanilla buttercream roses. Thank you! xoxx
Heather Smoke
The pineapple filling sounds amazing! I'm so glad you liked the cake. 🙂
Unknown
Might be a silly question! But I was wondering if you let your eggs/egg whites/milk get to room temperature before baking? Could this be done in 2 8 inch pans (3 inches tall)? How long would I need to bake?
Heather Smoke
Yes, it's always a good idea to let your dairy warm up a bit before mixing the batter. You can definitely use just two pans – just bake a little longer and keep an eye on them for doneness.
Corinne
Does it need to be vegetable oil or will canola work as well?
Heather Smoke
Canola should work fine, too. You just don't want to use something with a strong flavor, like olive oil, or it will affect the taste of the cake.
Unknown
Can you use 2% milk in place of whole milk? Thanks, Lisa Phillips
Heather Smoke
If you want, but whole milk tastes better. 🙂
Unknown
What a lovely recipe, Thank you so much….
Courtney
This is by far the best vanilla cake I have ever had/made. I am so excited – thank you so much!
Have you frozen it? Hoping it freezes well.
Heather Smoke
That makes me so happy to hear! Yes, I've frozen it by wrapping each layer in plastic wrap, and then thawing out to room temperature before frosting. I freeze cakes often, to save time on the day of decorating, but usually not for more than a week or two in advance so that they're still very fresh.
Unknown
Hello, I love your recepies!! They're the ones I've used for my cakes! I was wondering if I could use fondant for all the recepies in your favorite recepie series. I'd really love your response because I'm waiting to use them. Thank you so much!
Heather Smoke
I think you probably could, but I don't have much experience covering cakes in fondant so I couldn't say for sure. The white cake might be too lightweight.
Martha May
How much of the recipe do I have to bake to come up with a 3-layer 10" round cake for a bday party?
I would really appreciate your response….love your cakes!!
Thanks,
Raggedlyann[at]gmail.com
Heather Smoke
For 3 10-inch pans, I would recommend making 1 1/2x the recipe.
Zia
Hi, I can hardly wait to try your recipes.
Are there any others at sea level that had to change anything? I've never done that and I'm worried.
Unknown
Heather hice su receta tal como la describe ,vivo al nivel del mar y quedo esponjosa y muy húmeda gracias.
Jasmine
Hi, I wanted to know if you made any adjustments to this cake for being at sea level ?
Unknown
Can you use buttermilk
Anonymous
Do you have to whip egg whites and fold them into this recipe?
Heather
No, the egg whites are not whipped.