One Bowl Vanilla Cake - incredibly fluffy and moist cake with the best easy vanilla frosting! All you need is one bowl and a whisk to make it! Even kids can make it!
Easy cakes are the best! My One Bowl Chocolate Cake and the Best Chocolate Bundt Cake are the proof. This vanilla version is bound to be a hit!
ONE BOWL VANILLA CAKE
Fluffy and moist cake with delicious vanilla flavor, topped with the best and easiest fluffy vanilla frosting makes for an easy dessert you can make in under 30 minutes. It is the best vanilla cake you will ever make! You can add other flavorings to make other variations, use gluten-free flour or even make it dairy-free with almond milk. This cake could not be easier to make. You only need one mixing bowl and a whisk to make the batter. It's a must-try dessert for every home baker!
How to make One-Bowl Vanilla Cake?
- Star by gathering ingredients. Make sure the egg is room temperature. If you don't have buttermilk, you can easily make it by mixing apple cider vinegar with half and half or whole milk.
- Whisk together dry ingredients in a mixing bowl.
- Add wet ingredients (except water) and whisk. Add water and whisk it in. Pour batter into prepared 8" square or round pan.
- Bake cake in a preheated oven until golden on top, 25 to 28 minutes.
- Cool completely before frosting.
One-Bowl Cake variations:
- lemon cake: add lemon zest and 2 tablespoons lemon juice (plus enough water to make 1/2 cup of liquid)
- berry summer cake: add lemon zest and blueberries or raspberries
- gluten-free cake: use gluten-free flour that can be used in 1:1 ratio
- dairy-free: use almond milk in place of half and half to make buttermilk
- zucchini cake: add shredded zucchini (squeeze out as much liquid out of it as you can before using) and frost with chocolate frosting
- funfetti cake: add sprinkles into the batter and on top of frosting.
Can I make cupcakes with this recipe?
Yes! Pour batter into a cupcake pan and bake for 18 minutes, until golden on top. Cool completely before frosting.
The frosting
I made my go-to vanilla frosting recipe by creaming butter and powdered sugar, then adding vanilla and a splash of heavy cream. It's fluffy and just perfect with this cake!
More Easy Cake Recipes:
For more dessert recipes, feel free to browse our Dessert Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
ONE-BOWL VANILLA CAKE RECIPE:
One-Bowl Vanilla Cake recipe
Ingredients
for cake:
- 1.25 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk see note
- 1/2 cup hot water
- 2 teaspoons pure vanilla extract
for frosting:
- 1/2 cup unsalted butter softened
- 1.5 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease and flour or line with parchment paper, an 8" square or round pan. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt.
- Add egg, buttermilk, vanilla and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny but that's okay.
- Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.
- Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
- Cool cake completely before frosting.
- To make frosting: place butter in a medium mixing bowl and beat for 7 minutes. Add powdered sugar, 1/2 cup at a time and beat in well. Add heavy cream and beat in for 1 minute. Add vanilla and mix in. The frosting should be very fluffy. Spread over cooled cake. Decorate with sprinkles.
Angela says
Hi, I want to make this for my birthday—would it be okay to substitute applesauce for the oil?
Angela says
Made this with the oil, turned out great—it did stick to the pan but that's my mom's fault for only greasing the pan with oil 😂
Marilyn says
Cake came out flat! Fresh egg and baking powder..suggestions? Thanks!
Anna says
Hi Marilyn! Is it possible you overmixed the batter? This can cause a more dense result. Also, how did you measure your flour?
Marilyn says
Thank you for the quick response! I did not sift the flour but I measured it with a regular cut measure scraping off leveling the top. I guess using the whisk might’ve gotten a little whisk crazy... I followed your directions as they were very easy. The taste of the cake is fantastic
Gram Tam says
Hello Anna,
This is a fantastic recipe! I have made this recipe numerous times with different flavors and add ins(Oreo, Jimmies etc.) It NEVER fails. I would like to use it to make a white cake. Have you ever used just egg whites? If yiu have, how many?
Thank yiu again!
Kaye Ford says
I must admit I was very sceptical about this recipe....seemed to good to be true and held off making it for fear of another failure. NEWS FLASH: it far exceeded my expectations, super fluffy, super moist and super delicious and super duper easy, I feel like I've finally found the "Holy Grail" of vanilla cakes, it makes a wonderful cinnamon teacake, lemon and ginger, the possibilities are endless. Love it, and thank you for posting it
Carol says
Dear Anna,
Thank you so much for this wonderful vanilla cake & vanilla frosting! I’ve been cooking for over 40 years and this TRULY IS the best! I am so grateful to have this recipe! (I have 6 grandchildren and love cooking for them.) There’s just nothing like a terrific tried and true recipe that can always be relied upon to be tip top, and this is one of them! Thanks again!
Anna says
Hi Carol! Thank you so much for such a lovely comment! I am so glad you are enjoying the cake and frosting. Thank you for making my recipes! Have a beautiful weekend!
Char says
I've made your one bowl chocolate cake and stovetop chocolate frosting 3 times since ive discovered it- my family raves over it! My question for you is, if i baked this vanilla cake and wanted to top it with the chocolate frosting from the chocolate cake recipe- would i have to pour the warm frosting on the warm cake, or do i pour the warm frosting on the cooled cake- i just want to get it right 😉 TIA
Ashley Stewart says
Tried & loved it. My husband also gave a thumbs up! I added a tad bit more vanilla for that extra burst;it was everything.
Miss J says
Hi thank you for an amazing recipe.
This is very thing I have been looking for in a yellow cake.
Anna says
That's wonderful! Thank you!
Mutinta Phiri says
This cake is perfect. No need for butter or margarine. Cheap and simple. Thank you for sharing
Anna says
Thank you, Mutinta!
Colleen Kazanchy says
I have made this cake several times. It uses ingredients that I always have in the house.
The cake is perfect. I would not change a thing.
Marion says
Hi,
I made the cake and it tasted amazing. However mine completely sunk after taking it out of the oven. My baking powder was still fresh and I left it in the oven with the door open to cool down. Not sure why
Alma Henderson says
In the one bowl cake recipe it says to whisk egg,oil, buttermilk,and vanilla into dry ingredients and then whisk in hot water. Why the two steps? Why not all wet ingredients at same time
Anna says
Hi Alma! If you add them all at the same time, the hot water will cook the eggs. I hope this helps!
Alma Henderson says
Thank you, I love the cake.I have another question. When I doubled the recipe It was harder for me to mix the first wet ingredients into the dry I had some larger holes and could taste soda(my hands aren’t very strong anymore. )When made smaller size it was great. Any ideas?
Anna says
Hi Alma! Maybe try using a food processor (if it fits double the dry ingredients) to puls it a few times or use two bowls, whisk and then combine. Also, sifting flour and baking soda over the mixing bowl will help with clumps as well. I hope this helps!
Alma Henderson says
I have noticed that the amount of leavening in the one bowl cake recipe and ones somewhat like it has more leavening then a traditional cake. Why? Is it needed because of the amount of liquid involved? I’m trying to learn, I don’t want to be a pain. Thank you for your helpful information and time.
Steven says
Love this cake! Thinking about adding mini chocolate chips. Do you think the batter is to thin?
Anna says
Hi Steven! I am so glad you are loving the cake! As far as chocolate chips, I worry the hot water in the batter will melt them but you can always try. I suggest tossing them in flour before adding to the batter. That prevents them from sinking to the bottom. I hope this helps!
Liz says
I have made this recipe 3 times now, all wonderful! The second and third time I cut the vanilla in the cake in half, the first go with two teaspoons was too strong for me. I made this as cupcakes, and baked at temp for 20 minutes, they were a dream! Thanks for my new go to vanilla cake recipe!
Dena says
I plan to make this cake for my daughter's 2nd birthday next weekend. I will double the recipe for a layered cake. If I make the cakes the day prior how is it best to store them over night?
Anna says
Hi Dena! I recommend covering them to prevent drying. You can use a cake stand with a lid or saran wrap, just don't press tight on the top of the cake or it will stick to it. Although that can be covered with frosting. Also, if you chill them in the fridge, they will be easier to frost. I hope this helps!
Shar says
Thank you for sharing Anna!
However, do you recommend cutting the amount of sugar used for the cake- any cake really- because my family aren't so fond of sugar? What should I do instead?
Anna says
Hi! I did not test this cake with sugar substitutes or different amounts of sugar. I can't guarantee the results. So sorry!
Amber says
I made this cake earlier this year and everyone loved it. It’s my go to cake and so is the one bowl chocolate cake this site has. I have altered it so many times. It took all the alterations I did ( mocha, apples, gluten free). Planning on trying pumpkin spice.
JMA says
I have made the chocolate one bowl cake with just 1/2 cup of sugar and substituted half of the AP flour for whole wheat flour (I do sift it though). Generally, I find that I can cut the amount of sugar in half for most recipes, without making any other changes, and they work out just fine! Hope this helps!
Irma says
I find using half of the flour amount is the best you can do in lowering sugar. Much less than that ,leaves the cake or cookies bland. So I use 3/4 -1 c.sugar for 2 c. flour. Some cakes ,like banana or date, are sweet enough with the fruit,no sugar needed at all.
Rachel says
I know this commenter asked this question a long time ago, but if it helps anyone, I've made this recipe several times now with varying amounts of sugar. I cut the sugar down to 1/4 cup because my family also doesn't like really sweet cake, and most frostings tend to have more than enough. I thought it was still really good, considering the low amount of sugar. Also, I liked to pair it with a reduced-sugar ermine frosting (which is already usually going to be lower sugar than most buttercreams) or an "easy buttercream" made with pasteurized egg whites (and again have found it's possible to reduce the sugar in that frosting without losing too much structure)
Gram Tam says
Hello Anna,
Have you tried adding sprinkles or jimmies to this batter? If so, how much did you add? If you have not, do you think that the batter would be thick enough to support sprinkles or jimmies to make funfetti cupcakes? Will the batter be too warm? Thank you!
Bella says
What would happen if I used 2 eggs instead of 1?
Anna says
Hi Bella! That changes the proportions of the dry to wet ingredients. The final result won't be the same.
sDavis says
Thanks for this easy vanilla cake recipe! I've made this four times now and each time it's light and fluffy. I added an additional teaspoon of vanilla for a stronger vanilla taste. This recipe is definitely a keeper.
Anna says
That's wonderful! I am so glad the cake is a favorite! Thank you for making my recipe!
ebony says
when i make this cake it comes out eggy. i don't think i'm using the right amount of flour. what is 1.25 cup in grams? thank you in advance
Fernando says
Hi Ebony,
if you press "metrics" in the recipie you can see the amounts in grams. 1.25 cups corresponds to 156g of flour.
Janet says
How much zucchini is safe to add.? Thanks
Joanne says
I love this cake. I have made it four times but while it's delicious, I seem to have a problem with "air pockets" once the cake is cooked. I follow the instructions exactly and tap the pan on the counter before baking but this happens every time. I sift baking powder and soda and distribute well so I don't know what I'm doing wrong. Any suggestions? I live in Italy so maybe our baking soda is a little different?
Flora says
Can you use whole milk instead of the buttermilk? Or lactose-free milk? Thank you for posting this recipe, it looks AMAZING! 😀
Anna says
Hi Flora! You can make your own buttermilk with milk and lemon juice or vinegar. Here is how: https://www.crunchycreamysweet.com/buttermilk-substitute/
I hope this helps!
April says
I’ve used kefir for any recipe that calls for buttermilk (including biscuits) with excellent results. We are a lactose intolerant family too.
Debra Schultz says
Thank you very much for your recipe!
I bake pies but dared not try a cake until I found your recipe.
You have given me a recipe that is simply wonderful to make.
I did 2 8x8 pans & made a 2 layer, I followed your instructions to the letter & it came out beautifully. everyone loved it, even I was surprised at the moist taste. Today I am making it again, this is a definite winner for me.
Brittany says
Best vanilla cake ever. I can bake a chocolate cake from scratch no problem. But my vanilla cakes always end up sticky and flat. This recipe is perfect and really made me feel successful! The first time I used a cold egg instead of room temperature cause I missed that note. It took longer to bake, but still tasted great. I made this recipe into cupcakes yesterday and they were perfect!
Do you have a recipe for a 3 layer vanilla cake? How would I modify this to use 3 8 inch pans?
Laurene says
Hi Anna,
How thin or thick is the cake in a 8 inch cake please? Just wondering if it's worth baking one or two of them separately to make a longer cake?
Cathy says
I searched google for a easy recipe my 6 year old could do himself and stumbled across this one. I bake all the time and he loves it too. He made this completely by himself. I have to say this is hands down the best cake I’ve ever eaten. So moist and perfect amount of sweet. I had butter cream left over in the freezer from another cake so he used that to ice with. Wonderful recipe! And so easy my son had no problem making it.
Anna says
Hi Cathy! Your comment made my day! I just love that your son made this cake and you both loved it! Best compliment ever! Thank you for giving my recipe a try!
LISA says
I was also searching for a recipe my young son could make using one bowl, no hand mixer. It came out better than expected. We have made many more since our first... even used the recipe to make cake pops for a party and they were an absolute hit!!! Can't thank you enough for our new "go-to" easy bake cake.
Amanda says
Will this work with the milk and lemon juice version of buttermilk?
Jessie says
I used it and worked great
Lori says
I’m not a cake fan. I make them for my husband and whoever is around. But I could not leave this alone. It’s so moist. It’s the best cake I’ve ever made from scratch. Just FYI, for the milk needed for making buttermilk, I used skim the first time and almond milk the second time. It’s what I had and it worked just fine. The frosting is amazing, too. I don’t have a stand mixer so it’s kind of a pain but it turns out so great. I put colored sugars and sprinkles on top. It’s so pretty and tastes WAY too good.
Anna says
Hi Lori! I am so happy that you are enjoying this cake! Thank you so much for sharing your substitutions and for making my recipe!
Cake baker2803 says
Best cake my family and I have ever had! With 5 people a double batch was gone the same day it was made. I did a lemon whipped cream and a strawberry drip. A couple questions though... If I make cupcakes do I reduce any liquids? Also, I want to try to make a dessert imposter, and I feel like I need to reduce the liquids because it won’t hold up because it is so moist and tender. Only vanilla cake recipe I will use. This will be used a lot!! Thank you
Raghav says
Hello Anna,
I am completely sold to your recipes. Have successfully tried this vanilla cake, the one bowl chocolate cake, the snickerdoodle pumpkin cake and the triple chocolate quick bread. All your recipes work beautifully producing the yummiest, moistest sinful delicacies. Kindly note that there may be a typo in the triple chocolate quick bread recipe that gives ingredients for ‘2 loafs’ whereas i made just one 9 by 5 loaf, using the same ingredients. Came out perfect and the hot chocolate mix added a whole new dimension to Sweet chocolateness in a banana bread, without the dryness and bitterness of too much unsweetened cocoa. Youre simply the best !!!
Meera says
This cake is so so soft and delicious- thank you for this excellent recipe! I've made it three times in just this one month- a whole heap of birthdays came by. And EACH AND EVERY TIME I've missed out adding vanilla to the cake because it isn't mentioned in the recipe.
Gah.
Jacqueline Chai says
It is indicated in the recipe, states pure vanilla extract
Meera says
Thank you so much for correcting the recipe. It's gives an excellent cake each and every time. NEVER failed.
Elise says
So what if we don’t have buttermilk?What do we replace that with?
Anna says
Hi Elise! I have all the info in the notes of the recipe. Hope this helps!
Yvonne Carlisle says
Anna,
I have baked this cake several times. My mom and son love it.
It comes out great every time. I experimented and baked it in a 9x 13 pan, it came out thin, so I made it into a layer cake when I add the icing. A square cake. It’s quick, easy and taste so good. I love buttercream icing
Thank you
Gina Ruggiero says
Hi! Is 1.5 cups 2/3cups?
Brooklyn says
What does it mean by 1.25 cups of flour? Is that 1 1/4 cups?
Anna says
Yes!
Kelly says
This cake is sooooooo good...however, I have to point out that although in the ingredients list it lists vanilla, you don't say anywhere in the instructions where to put it in.
I obviously can figure it out but if someone is strictly following the instructions, they may miss the vanilla and that's the best part of the cake! It might need a little edit 🙂
But otherwise, it's so delicious and easy!
Valerie Bolton says
Hi there, just made this cake, was delicious... Only problem it didn't rise very much. I used a round pan.. what could I have done wrong?
maggie lee says
Raising agents lose their power if they sit around for months. If yours are old, replace.
Bridget says
Hi Anna
I love this recipe and the best part is its quick and easy with the best result so far in texture and taste. Thank you so much for sharing it.....Quick question; can I replace the vegetable oil for melted butter? If yes, will it be the converted quantity or less??
Thank you
Anna says
Hi Bridget! Melted butter should be just fine. I recommend the same amount. Let me know how it goes!
Nicole says
Hey! Could I use strawberries in this to make it a strawberry cake?
Gloria says
Thank you for sharing your recipes. We know there's a lot of them on the internet. But not are as good as yours. I made this one bowl vanilla and your one bowl chocolate cakes and made a 2 layer cake per husband's request! I love love these recipes. I followed the recipes exactly and they came out very good. Very moist and delicious, full of flavor. My husband asked me what did I put in the cake to make it very moist. I think it is the buttermilk!
Anna says
Hi Gloria! Thank you so much for the sweet comment! I am so happy to know you both love the cakes! And yes, the buttermilk is the secret to moist baked goods.
Yovanna says
Hi, Can I use cake flour instead of all purpose flour for this recipe ?
Anna says
Hi Yovanna! I did not test this recipe with cake flour so I can't guarantee the results.
Ivy says
Yes, it works great. It doesn’t rise as much. I’ve made this cake six times in the past two weeks, experimenting with different things like, using lactose-free skim milk or almond milk for the buttermilk mixture. You really can’t mess this up! I used half vanilla and half almond extract in the frosting on my latest and it’s so good. Almond extract by itself is overpowering so you have to use less or mix it.
Anna says
Thank you so much for helping, Ivy!
Shawna says
Hi! If I make this the day before does it have to be refrigerated?
Ivy says
No, just cover it. You can refrigerate it if you want but make sure it’s warm when you serve it or else the frosting will be like a hard chunk of sweet butter.
Merrillyne says
I have through recipe number of times but can't see temp for oven, am I blind?
Anna says
Hi Merrillyne! It's in step 1: Preheat oven to 350 degrees F. Hope this helps!
Tania says
Can I use a Bundt pan to make thus cake?
Laurenda says
Can I use a round cake pan and if I can what size should I use
Anna says
Hi Laurenda! I actually mentioned that in the recipe, step 1: Grease and flour or line with parchment paper, an 8" square or round pan.
Shiny Dsouza says
Hi Anna, if I want to add orange flavour in the cake what modifications I need to do? I am planning to do it tomorrow, can you please reply?
Anna says
Hi! For the orange version, add orange zest from a whole orange and 2 tablespoons of orange juice. I hope this helps! Let me know how it goes.
Shiny Dsouza says
Thanks Anna. Tried the cake yesterday and it turned out to be amazing 😍 Have tagged you on Instagram with the pictures. Thank you for the delicious recipe ❤️
Tanu says
Hi Anna
Can I use melted butter in place of vegetable oil ?
Luz says
Hi Anna,
I made a cupcake version of this and it was too moist. I made another reducing the oil but it was still sticky. What am I doing wrong? The first time the liner was completely stuck but the second wasn’t as bad.
Anna says
Hi! You may want to find better cupcake liners. Sometimes the ones with foil insert prevent sticking. I've used many in the past and the cheaper ones stick very often. I hope this helps!
Lisi Bernier says
My daughter is a vanilla cake monster but I always find the recipes dry or flavorless. This one was so moist and fluffy and by far the best recipe I’ve ever used. I used a very good vanilla and added a bit extra and added vinegar to whipping cream (all I had) and the cake didn’t last long. I didn’t make the icing but just served it with berries and whipped cream and will try the icing next time!
Anna says
Yay! I am so glad it was a hit! Thank you so much for trying my recipe, Lisi!
Diana says
Super simple, easy to make with the kids and an absolutely great tasting cake!! Be sure to use good quality vanilla. I used this cake to create a layer for my brothers 30th birthday! An absolute hit, my whole family loved it.
Marlene says
Thank You! I have a new 'go to' cake recipe. I made the lemon version. It is so incredibly moist. I also made the vanilla icing recipe. I added lemon zest & substituted lemon juice for the cream. My husband absolutely loved it all.
Anna says
Hi Marlene! Yay! That's fantastic! I am so glad the cake was a hit and I love that you made the lemon version. Perfect for Spring! Thank you so much for trying my recipe!
Teena says
Hi! Can I know if you omitted any ingredient from the vanilla cake to make the lemon version or is the lemon part an addition to the existing vanilla cake recipe ?
Nancy says
Thank you for sharing this recipe! I was not sure what to expect, but the flavor was spot on!!! My picky husband loved it. I think some of the reviewers missed the point that it is a simple one bowl cake! Definitely a go to recipe!!!!
Sajeda says
Hi
How long would I need to bake this if I were using a Pyrex dish? I want to use it for a skirt for a Barbie cake.
Chris Colella says
Your recipe does not indicate when to add the 2 tsp of vanilla
Naomi B. says
The correct place to add in the vanilla extract is in with the liquids.
Lorilyn says
Hi Anna. Last week I commented on the Chocolate one bowl cake recipe-It was such a success, I purchased a new bottle of real Madagascar vanilla extract to try the vanilla recipe. I have a couple questions about it....In the chocolate, the recipe calls for one teaspoon baking soda, 1/2 baking powder. The vanilla calls for just the opposite; One baking powder, 1/2 baking soda. I was wondering why? Does cocoa contain something that would require them to be different or is it something else?
I made the vanilla cake-and although it turned out mostly fluffy-the top was golden and the tooth pick came out clean in several spots-but when cut and served, the corner pieces had not risen all the way near the bottom of the pan. Would that have something to do with the baking powder/soda change? Or would i need to cook it longer at a lower temperature? I used the same pan and cook time as last weeks chocolate cake.
Also- I found the cake to not have much flavor-but did not want to add more liquid extract. I made a quick lemon glaze to pour over the cut piece to remedy this in a pinch-but wanted to ask if I did something wrong=as I love vanilla cake-but this recipe was lacking in vanilla flavor. I used two teaspoons as the recipe stated. I like the size, ingredients and ease of this cake-but would like the flavor to say' vanilla' when bit into, but it just said...'warm sweet desert.' not able to identify. Thanks for any advice you could add to make my cake turn out as good as the chocolate recipe.
number 3 on directions (printed) states "Add egg, buttermilk and oil. Whisk together. Add hot water"- It does not say when to add the vanilla. Above it states to add wet ingredients then hot water, which was not printed on the recipe page-so i added it at the end. Would that have made it different then adding before the hot water? Vanilla must be added at the end of making pudding or will dissipate. The printed vanilla cake recipe does not say to add it at all, so i just used the vanilla pudding as a guide.
Jessica says
LOVE this. It’s so super moist. I’ve never had much success baking cakes from scratch and this came out perfect. I even had to make my own buttermilk. I think this would be delicious as a lemon poppyseed. Also, I cooked this is a spring on and topped it with homemade bananas pudding instead of frosting. OMG. Great recipe. I will be using this often.
Anna says
Hi Jessica! I am so happy to know you love this cake! Yay! Thank you for the wonderful comment. I love the idea of banana pudding topping. Yum! Have a beautiful day!
Kukos says
Thank you for this recipe.Am gonna try it.Please what is half and half
Anna says
Half and half is a product you can buy in the dairy section. It's a mix of cream and milk. You can use whole milk as a replacement. I hope this helps!
Stella says
Loved the cake thanks Anna
Maria says
Hey Anna,
Can i make this recipe in a 7" baking pan?
Sam says
Hi Anna,
I will soon be trying this recipe!
If i want to make a two layer cake,should i simply double all the ingredients?
Maria says
No bake the recipe in two separate pans, because i tried that twice and the end product was beautifully ruined 😂
Anna says
Hi Sam! Yes, I recommend doubling the recipe if you want the layers to be as thick as in the photo. For thinner layers, use the recipe as written and bake in two pans. I hope this helps!
Tony says
I want to make this in a 10in x 6in tray. Will the measurements be the same?
Anna says
Hi Tony! I recommend using a proper 8" x 8" square or round pan. If you want to double the recipe, use 13" x 9" pan.
Sharyn says
Can I double the ingredients to make a 13 x 9 pan?
Anna says
Hi Sharyn! Yes, you can easily double the recipe and bake in a larger pan. Increase the baking time by 1/2. Let me know how it goes!
Kelly says
Hi! Could I layer this cake? Or is it too soft?
Anna says
Hi Kelly! I think two layers will be just fine. Let me know if you make it!
Susan Som says
Hi
Can i cover with fondant and will it stay moist even after being in the fridge/freezer.
Also , cani mix in frkzen raspberries?
Thanks
Susan
Anna says
Hi Susan! Adding frozen berries should be fine. Stir them in with dry ingredients before adding the wet ingredients. That will prevent them from sinking to the bottom of the cake. I am not sure if fondant will work. The cake can be a little too soft to support it.
Michele says
Thank you for sharing. I was looking for a vanilla cake recipe for my husband's birthday. This one looks perfect. I especially love that it is made in one bowl.
B says
I didn't have buttermilk. So I substituted for the same amount of plain whole fat yoghurt.
I used a pyrex dish so I had to reduce the oven temp to 325.
I didn't have vanilla so we tried the lemon flavor.
It baked in less than 30 minutes and it's super moist! This will go in my *make again* box!
I may add more lemon juice next time. We like more pucker. 🙂
Anna says
Thank you so much for trying my recipe and for sharing your substitutions! If you don't have buttermilk, you can mix apple cider vinegar and whole milk or half and half to make a homemade version.
Trang says
Thank you for this recipe. Making this in one bowl will definitely be something that I can do with my son.
suzy says
My new go-to cake recipe! Love how simple it is.
lauren kelly says
I love how simple and delicious this cake is! Vanilla cake is the best!
Beth Pierce says
This looks perfectly moist and delicious! Great for my daughter's birthday party this weekend!