Basic Vanilla Cake (8 inch single layer)
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This Basic Vanilla Cake Recipe is a simple yet flavorsome vanilla butter cake that is created in one bowl. Paired with fluffy vanilla-infused buttercream frosting. Consider this your go-to basic vanilla cake recipe that can be dressed up with different flavored frostings of your choice.
Vanilla cake recipe from scratch
When it comes to making a classic vanilla cake, the simplicity and elegance of a basic vanilla butter cake recipe can’t be overstated.
Perfect for beginners and seasoned bakers alike, this timeless recipe features a soft, fluffy cake crumb and a rich vanilla flavor.
Ideal for birthdays, celebrations, or just a delightful afternoon tea, a straightforward one layer vanilla cake serves as a versatile base for creative decorating ideas or enjoying in its purest form with a dusting of powdered sugar!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this vanilla cake recipe!
Must Have Tools
For making the perfect 8 inch cake recipe, it’s essential to have these Amazon affiliate tools at your disposal.
How to make basic vanilla cake
How many people does an 8 inch cake feed?
An 8-inch round vanilla cake can serve approximately 8-10 people, depending on the size of the slices, making it a popular size for small gatherings.
How much frosting for one layer cake?
For an 8-inch cake, you’ll typically need about 1 to 1 1/2 cups of frosting to cover the top and about 2 cups to cover the sides. My easy cream cheese frosting is also perfect for this vanilla cake!
How long to bake an 8 inch round cake?
An 8-inch round cake usually bakes between 25-35 minutes at 350°F (180°C), but it’s best to check for doneness with a toothpick inserted into the center that comes out clean or with just a few moist crumbs attached.
Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Ingredient Temperature: Ensure all your ingredients, especially milk and eggs, are at room temperature to achieve a uniform cake batter.
- Gentle Mixing: Once you add the flour mixture, mix gently to avoid developing too much gluten, which can make the cake tough. Stop mixing as soon as the flour is incorporated.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, it’s ready to come out of the oven. It will also spring back when you press it lightly with your finger.
- Sift the Sugar: Always sift your powdered sugar before adding it to the butter for your buttercream frosting. This prevents clumps and ensures a silky-smooth frosting.
How to store vanilla cake
Store cake in an airtight container, in a dry dark pantry, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
Freeze this vanilla cake without the frosting by allowing it to completely cool after baking. Wrap it tightly in plastic wrap and then wrap it again in foil. Freeze for up to 3 months.
To defrost, remove it from the freezer and place it in your refrigerator, still wrapped, for several hours or 24 hours until it’s thawed. To serve, make the frosting, spread it over the cake and serve.
Elegant Vanilla Cake Decor at Amazon
Amazon boasts a fabulous array of cake decorating supplies that perfectly complement your 8-inch vanilla cake. Whether you’re searching for sleek cake stands, serving utensils, or a cake decorating kit, Amazon has everything you need to enhance your cake presentation!
Best vanilla cake recipes
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
Basic Vanilla Cake (8 inch single layer)
Ingredients
Vanilla Cake
- 1 1/2 cups (225g) all-purpose flour scooped & leveled
- 2 tsp baking powder
- 1/4 tsp fine salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup golden or white caster sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 2 1/2 tsp vanilla extract
Instructions
Vanilla Cake
- 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.
Vanilla Buttercream Frosting
- 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!
Notes
Nutrition
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.