Square Vanilla Cake (8×8 Cake)
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This easy Square Vanilla Cake Recipe has a soft, moist and tender crumb topped with fluffy vanilla buttercream frosting. You’ll get 16 squares out of this 8×8 cake, making it ideal for family gatherings and birthdays!
Square Vanilla Cake Recipe
This easy square vanilla cake is perfect for any occasion with its rich vanilla flavor and super soft and moist crumb. Crowned with a dreamy vanilla buttercream frosting and rainbow sprinkles!
This simple cake is ideal for birthdays or for afternoon tea, making it a hit for both kids and adults. Jazz it up with sprinkles or keep it elegant with a smooth frosting.
You will get 16 squares out of this 8×8 cake, making it perfect for sharing with friends, family, or colleagues. Each square is a generous portion, ideal for satisfying sweet cravings at any gathering or event!
Best Vanilla Cake Recipes
- 8 inch Basic Vanilla Cake – A simple yet delightful recipe that’s perfect for any baking enthusiast looking to master the classic vanilla cake!
- Super Moist Vanilla Cake – This vanilla cake is created to deliver a perfectly tender, fluffy and moist crumb. This timeless cake is a surefire hit for any celebration or gathering!
- Easy Vanilla Cake Recipe – Quick and foolproof, this recipe is ideal for beginners and offers a delicious result every time!
- Raspberry Vanilla Cake – Infused with fresh raspberries, this cake offers a fruity twist on the traditional vanilla flavor!
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.
How much frosting for 8×8 cake?
For an 8×8 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. A half recipe of my creamy vanilla buttercream frosting is perfect for this square vanilla cake!
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 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.
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
Vanilla Cake
- 1 3/4 cups (210g/7.4 oz.) all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil, or vegetable oil
- 2 tsp vanilla extract
Vanilla Buttercream Frosting
- 113 g (1 stick / 1/2 cup) unsalted butter, softened to room temperature
- 1 3/4 cups powdered sugar
- 2 Tbsp whole milk
- 1 tsp vanilla extract
- Pinch of salt
- 1 Tbsp rainbow sprinkles
Instructions
- 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.
Vanilla Buttercream Frosting
- 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!
Notes
- Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
- Freeze: For extended storage, wrap the cake well and freeze it for up to three months.
- Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.
Nutrition
