Single Layer Vanilla Cake (8 Inch Cake)
This 8 Inch Single Layer Vanilla Cake is soft, moist, and perfect for 8–10 people. It’s made with simple ingredients, comes together in one bowl, and bakes in just 30–35 minutes.
Whether you’re baking for a birthday, a small gathering, or just want a simple homemade cake, this recipe is quick, reliable, and turns out perfectly every time.
Love vanilla cakes? Try my Vanilla Cake Without Butter, Vanilla Cake Without Milk, and Super Moist Vanilla Cake. If you don’t have vanilla, it’s ok, you can still make a cake without vanilla extract!
One Layer Vanilla Cake Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: 1 hour
Servings: 8 slices
Difficulty: Easy
Main Ingredients: All-purpose flour, butter, sugar, eggs, milk, olive oil, vanilla extract, baking powder, and vanilla buttercream frosting.
Technique: Creaming butter and sugar, mixing a simple vanilla cake batter, baking in a single 8-inch round pan, and finishing with a smooth vanilla buttercream frosting.
Why this recipe works
- Easy One-Layer Design: No stacking, filling, or complicated decorating required. Simply bake, frost, and serve.
- Perfect for Sharing: Serves 8–10 people, making it ideal for celebrations, birthdays, weekend baking, and special occasions.
- Tested and Reliable: Groceries are expensive, which is why every recipe on Wholesome Patisserie is carefully tested before it’s published. This vanilla cake has been tested multiple times to ensure it delivers consistent, reliable results using simple ingredients and an easy-to-follow method.
8 inch single layer vanilla cake
This 8 Inch Single Layer Vanilla Cake is soft, fluffy, and perfectly sized for smaller celebrations, birthdays, or when you want a homemade cake without making a huge layer cake. I also love to make my one layer birthday cake for those special events.
I first developed this recipe because I wanted a classic vanilla cake that was simple enough to make on a regular afternoon but still tasted like a proper bakery-style cake. After testing different ratios of butter, oil, milk, and vanilla, this version became my go-to small vanilla cake recipe.
The combination of butter and oil keeps the cake tender and moist, while plenty of vanilla gives it that nostalgic homemade cake flavour we all love.
Watch how to make it
Ingredients you’ll need
This single layer vanilla cake uses simple ingredients to create a soft, moist texture and classic vanilla flavour.
All-Purpose Flour
Provides the structure for the cake while keeping the crumb light and tender.
Baking Powder
Helps the cake rise and creates a soft, fluffy texture.
Fine Salt
Balances the sweetness and enhances the vanilla flavour.
Unsalted Butter
Adds richness and buttery flavour to the cake.
Extra Virgin Olive Oil
Keeps the cake moist and tender for longer than butter alone.
Superfine Sugar
Sweetens the cake and helps create a light texture.
Eggs
Provide structure, richness, and stability.
Whole Milk
Adds moisture and creates a soft crumb. Also used in the frosting.
Vanilla Extract
The key ingredient that gives this cake its classic vanilla flavour.
Unsalted Butter
Creates a rich and creamy frosting base.
Powdered Sugar
Sweetens the frosting and provides structure.
How to make single layer vanilla cake
Step 1: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
Step 2: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy.
Step 3: Add eggs one at a time, beating for 10 seconds after each addition.
Step 4: Pour in milk, oil, and vanilla. Beat for 15 seconds until well combined.
Step 5: Add half of the dry flour mixture and beat until just combined. Add the remaining flour and eat until incorporated, ensuring not to over-beat. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
Step 6: Pour the batter into the lined pan and smooth out the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool in the pan for 10 minutes. Carefully remove from pan and transfer to a wire rack to cool completely.
Step 7: To make the frosting, beat the softened butter and 1 cup of powdered sugar until combined. Add the remaining powdered sugar, milk, and vanilla, then beat until smooth, creamy, and fluffy.
Step 8: Spread the buttercream over the cooled cake, allow it to set for 15–20 minutes, then slice and serve.
Sam’s expert tips
- Use room temperature ingredients: Butter, eggs, and milk blend more easily into the batter, helping create a smooth cake with an even crumb.
- Measure flour correctly: For the most accurate results, spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cake dense and dry.
- Don’t overmix the batter: Once the flour is added, mix only until combined. Overmixing can develop the gluten and result in a tougher cake.
- Check for doneness early: Oven temperatures can vary, so start checking the cake around the 30-minute mark with a skewer or toothpick.
- Cool completely before frosting: Even slightly warm cake can cause the buttercream to melt and slide off the surface.
- For extra vanilla flavour: Use a good-quality pure vanilla extract for the best flavour and aroma.
Recipe FAQ’s
How many people does an 8 inch cake feed?
An 8-inch round vanilla cake typically serves 8–10 people, depending on slice size. For larger portions, expect 6–8 servings, while thinner slices can serve up to 12–14 people. It’s the perfect size for small gatherings, birthdays, and family desserts.
Can I turn this into a two-layer cake?
Absolutely. Double the recipe and divide the batter evenly between two 8-inch cake pans. Double the frosting as well so you’ll have enough to spread between the layers and frost the top.
Can I use vegetable or canola oil instead of olive oil?
Yes. Extra virgin olive oil helps keep the cake moist but doesn’t add a strong flavor. If you prefer, substitute it with vegetable oil, canola oil, light olive oil, or another neutral-flavored oil.
Can I use granulated sugar instead of caster sugar?
Yes. Granulated sugar works well in this recipe. The cake may be slightly less tender than when made with caster sugar, but it will still bake up soft and fluffy if the butter and sugar are creamed well.
How to store
Store the cake in an airtight container at room temperature for up to 3 days. If the weather is warm or humid, refrigerate sooner to maintain freshness.
Freeze the completely cooled cake by wrapping it tightly in plastic wrap, then foil. Store in the freezer for up to 3 months.
Thaw the wrapped cake in the refrigerator overnight or at room temperature for a few hours before frosting and serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
One Layer Vanilla Cake (8-Inch Round)
Ingredients
Method
- Preheat Oven & Prep Pan: Preheat oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
- Beat Butter & Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Incorporate Eggs: Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
- Add Liquids: Pour in milk, oil, and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. Over-beating can make the cake tough and dense after baking.
- Pour and Smooth: Pour the batter into the lined pan and smooth out the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
- Cool: Remove from oven and allow to cool in the pan for 10 minutes.
- Transfer to Cool: Carefully remove from pan and transfer to a wire rack to cool completely.
- Beat Butter & Sugar: In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, beat the softened butter and one cup of the powdered sugar on medium speed for 30 seconds. Scrape down the sides.
- Add Sugar & Liquids: Add the remaining sugar along with the milk and vanilla and beat until well combined, creamy and fluffy, about 1 minute.
- Apply Frosting: Spread the frosting over cooled cake. Set aside and allow to set for 15-20 minutes.
- Serve: Slice into triangles and enjoy!
Nutrition
Video
Notes
- Ensure your cold ingredients come to room temperature before making your cake and frosting. The butter, eggs, and milk. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.
- Store the cake in an airtight container at room temperature for up to 3 days. If the weather is warm or humid, refrigerate sooner to maintain freshness.
- Freeze the completely cooled cake by wrapping it tightly in plastic wrap, then foil. Store in the freezer for up to 3 months.
- Thaw the wrapped cake in the refrigerator overnight or at room temperature for a few hours before frosting and serving.
Tried this recipe?
Let us know how it was!
I made this cake today for my friend’s birthday and it was AMAZING!! One of the best cakes I have ever tasted! And it was so quick and simple to make.
Hi Paige, thank you so much! I’m so happy to hear the cake was a hit for your friend’s birthday as well I love that you found it quick and simple to make too. Thanks for taking the time to leave a review and for giving my recipe a try! Have a wonderful week, Sam x
I was curious if the extra virgin olive oil gives any significant flavor. Has anyone used a more mild oil like vegetable or canola?
Hi Carly! Great question. I personally don’t find that the extra virgin olive oil gives a strong or overpowering flavor in this vanilla cake. It blends in well and helps create a beautifully moist texture. That said, if you’re sensitive to olive oil taste or prefer something more neutral, feel free to use a mild olive oil, light olive oil, or swap it out for vegetable or canola oil. All of those will work well in this recipe too. Hope you enjoy the vanilla cake! Sam
Hello!
I am excited to attempt this as my first cake made from scratch. I do not have caster sugar, would granulated sugar be okay in the cake?
Hi Am, yes, granulated sugar is fine to use! The crumb might be slightly less tender than with caster sugar, but if you cream it well with the butter until light and fluffy, your vanilla cake will still turn out soft and delicious. Great pick for your first cake! Let me know how you go! Sam
Thank you! I am very excited to try it out!
made this as the base for an ice cream cake, came out perfect! the directions are super clear and easy to follow. thank you!
Hi Nikki, so happy to hear that, using it as the base for an ice cream cake is such a great idea! I’m really glad the instructions were helpful and that it turned out perfectly. Thanks so much for taking the time to leave a comment! Kindest, Sam 🙂
I’ve been baking for over 10 years and can truly say it is the best cake I’ve ever made! I baked it for the full 35 minutes and it came out so dang fluffy! The only thing I did different was add cacao powder to the buttercream frosting as I was craving vanilla cake with chocolate frosting. Thank you for this recipe! So delicious!
Hi Janey, thank you so much for the amazing feedback! I’m thrilled it turned out so fluffy and that you loved it! It’s funny you mention the chocolate frosting twist, i actually just made this vanilla cake with a chocolate buttercream frosting to share on my blog soon! Great minds think alike. So glad you enjoyed the recipe and thank you for your kind words! Sam 🙂
I baked this cake & it was perfect !!
I am going to bake another one
Could you put the buttercream on top of this cake & bake another 1 of these cakes & sandwhich this cake on top ?
Hi Ana-Maria, thank you for your comment! I’m so glad the cake turned out perfect for you. If you’d like to make a two-layer cake, you can double the recipe and bake it in two separate pans to ensure both layers cook evenly. Be sure to double the frosting recipe as well so you have enough to spread between the layers and on top. Let me know how it turns out, I’d love to hear how your layered cake goes! Kindest, Sam 🙂
Great vanilla cake! I did bake this recipe twice, since the first time, the skewer test did not work, and so, my cake collapsed in the middle as it cooled. The second time though, I increased the baking time and used the spring test. I also checked the centre with a paring knife and made sure it was a golden brown color. it was perfect!
it’s good with cakes to do more than one test.
could you convert the grams of butter to tablespoons, please?
Hi Beth, in this cake recipe, 125 grams of butter is approximately 9 tablespoons of butter.
The cake was very tasty however, the skewer test did not work. It indicated that the cake was done but after cooling the center collapsed. Also, there is a math error in the frosting recipe. 2 cups of frosting sugar (at least the brand I used) was only 240 g, not 300. If you are measuring by weight be sure to check your package and verify the weight per cup. I will definitely make this again but be sure to let it bake a little longer.
Hi Lynette, thanks for trying the vanilla cake and sharing your feedback. I’m sorry it collapsed after cooling—it likely needed more oven time. For future attempts, press the cake’s middle before removing it; it should spring back slightly to indicate doneness. Regarding the powdered sugar weight, I always specify grams for accuracy. I recommend adhering to the weights provided in the recipe (including any other recipe), as they may differ from familiar measurements. Good luck on your next attempt, and I hope this helps! Kindest, Sam
Can you confirm the 125 grams of butter, thats almost one stick and seems a lot for a single layer cake? It seems one stick is used in many 2 layer cakes. Just don’t want to have it fail on me, thanks.
Hi Jennifer, yes that is correct, 125 grams of butter. I found this to be the perfect quantity during testing. The volume of batter is just right for an 8-inch cake tin. Hope that helps and you give this recipe a try! Sam 🙂
Loved this recipe. So simple and the batter was absolutely creamy. The layers of cake were beautiful right out of the oven. This will be a fave cake recipe in our house. Thank you sooooo much! xox
Hi Xavierism! So happy to hear you made and enjoyed this vanilla cake recipe. It’s a staple cake recipe for the family! Thanks for sharing, Sam x
Amazing how spongy and light it is. I loved how precise the directions were. This will be a keeper? Thanks for sharing this perfect cake recipe!
I made this cake today, and it was absolutely delicious. My husband and I recently moved into an 800sf home, and we have countertop appliances to cook with. This was my first try at a small batch recipe, and I will make this again and again. The cake is moist and the icing is super flavorful. Thanks so much for sharing this recipe.