Square Vanilla Cake (8×8 Cake)
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This Square Vanilla Cake is your perfect go-to for birthdays, tea parties, or casual celebrations. Baked in an 8×8-inch pan and topped with fluffy vanilla buttercream and rainbow sprinkles, it’s a nostalgic, crowd-pleasing cake that’s as easy to make as it is to love. If you’re after a chocolate version, be sure to check out my Square Chocolate Cake too, just as simple and seriously delicious!
Made with simple pantry staples, flour, butter, olive oil, and milk, this single layer vanilla cake delivers a rich flavour and moist, tender crumb in every bite. It’s quick to whip up, easy to decorate and slices beautifully into 16 neat squares for effortless sharing.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I made this for my daughter’s birthday and it turned out perfectly! The texture was soft, the frosting was just sweet enough and it looked so cute with the sprinkles.” – Naomi T.
The One Where Everyone Asked for the Recipe.
There’s something so satisfying about a square cake, it’s simple, generous and fuss-free. The first time I served this one, everyone asked for the recipe before the last slice even disappeared.
This one is especially close to my heart because it delivers that classic vanilla flavour with a soft, plush crumb that stays moist for days. I love how the olive oil adds subtle richness without overpowering the butter and the buttercream is whipped just enough to feel light and creamy, never heavy or overly sweet.
It’s the kind of cake you can make on a whim, decorate however you like and serve to anyone of any age. Best of all? No layers, no stress, just slice and share. Sam x
Why you’ll love this recipe
This vanilla cake is for when you want a go-to, no-fuss recipe that delivers every single time. No layers, no stress, just a soft, buttery square cake that’s big on flavor and loved by all ages.
✔️ One-Pan Wonder – Bakes in an 8×8-inch square pan
✔️ Soft, Moist & Buttery – With butter and olive oil for the perfect crumb
✔️ Kid-Friendly & Party-Ready – Add sprinkles or keep it simple
✔️ Foolproof for Beginners – Straightforward steps, no layering
✔️ Perfect for Sharing – Yields 16 even squares
Whether it’s dressed up with sprinkles or served plain with tea, this cake always disappears fast. It’s the ultimate crowd-pleasing square cake!
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 8×8 cake recipe!
Must Have Tools
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How many people can an 8-inch square cake serve?
An 8-inch square cake can typically be cut into 16 equal squares, making it ideal for serving up to 16 people if each guest receives one square. This portion size works well for both casual gatherings and family events, ensuring everyone enjoys a delightful piece of cake.
Can I use salted butter instead of unsalted butter?
Yes, you can! Salted butter works just fine in this recipe. Just keep in mind that it already contains salt, so you’ll want to remove the added salt in the recipe (1/4 tsp salt). The final flavour will still be delicious, with a touch more richness from the salted butter.
How much frosting for 8×8 cake?
For an 8×8-inch square cake, you’ll typically need around 1 to 1½ cups of frosting to generously cover just the top. For this recipe, a half batch of my creamy vanilla buttercream frosting is the perfect amount to frost the top thickly, with just enough for some decorative swirls or an optional light edge if desired. It’s easy to scale up or down depending on how much coverage you like.
How long to bake 8×8 cake?
For an 8×8 cake, the typical baking time is usually around 25 to 35 minutes in an oven preheated to 356°F (180°C). However, the exact time can vary depending on the specific recipe and your oven’s characteristics. It’s always a good idea to check the cake for doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs attached, the cake is ready to be taken out of the oven.
How to store square 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.
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
Square Vanilla Cake (8×8 Cake)
Ingredients
Method
- Preheat Oven: Preheat oven to 356ºF (180ºC). Line a square 8×8 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 springs back when pressed lightly with your finger.
- 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: In a large mixing bowl, beat the softened butter for 2 minutes until creamy.
- Add Sugar Gradually: Gradually add powdered sugar, half a cup at a time, beating well (about 15 seconds) after each addition.
- Add Milk and Vanilla: Add milk, vanilla extract and salt and then beat for 1 minute until the frosting is light and fluffy.
- Frost Cake and Add Sprinkles: Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the cake. Add sprinkles.
- Serve: Cut into squares and serve. Enjoy!
Nutrition
Notes
- Store:Â Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
- Freeze:Â For extended storage, wrap the cake well and freeze it for up to three months.
- Thaw:Â When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.
Tried this recipe?
Let us know how it was!
Could I use 2% milk instead of whole milk? Would the cake be ruined?
Hi Meira, yes, you can absolutely use 2% milk instead of whole milk, it won’t ruin the cake at all. Whole milk adds a bit more richness and moisture, but 2% still works beautifully and your cake will turn out soft and delicious. Let me know how it goes if you try it!
I made the cake yesterday with 2% milk and it turned out delicious! I’m so happy I found a good recipe! Thank you!
Hi Meira, Yay! I’m so happy to hear that! So glad the 2% milk worked well and that you loved the cake. You’re so welcome, and thank you for taking the time to let me know, it really means a lot! Kindest, Sam