With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. And after 1 bite, I guarantee you’ll agree.
One reader, Sarah, commented: “This cake is elite. Texture, flavor, sturdiness for frosting and decorating, freezes well… It was a beautiful centerpiece and dessert for a baby shower. Thank you! ★★★★★“
One reader, Candice, commented: “This is truly the best vanilla cake I have ever tasted! It is among the best cakes I have made in my 20+ years of baking… ★★★★★“
One reader, Rary, commented: “Off. The. Charts. Absolutely scrumptious! ★★★★★“
Out of all the cake recipes on my website, there’s a glaring absence. There’s white cake with a pristine soft crumb, vanilla naked cake with a flavorful tight crumb, and checkerboard cake with a whimsical design.
What about a classic vanilla layer cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and a vanilla 6 inch cake covered and now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection:
This is the best vanilla cake I’ve ever had.
What Makes it the Best Vanilla Cake?
Let’s count the ways!
- Soft, light crumb from cake flour
- Fluffy from extra egg whites
- Buttery and cakey from creamed butter
- Stick-to-your-fork moist from eggs & buttermilk
- Extra flavor from pure vanilla extract
Not to mention its versatility: This vanilla cake batter is strong enough for shaped cakes, tiered cakes (see the slight variation in my homemade wedding cake recipe), and holds up beautifully under fondant. Use this batter for vanilla cupcakes, Bundt cake, or even piñata cake. It’s classy enough for a wedding celebration, but unassuming enough for a big family dinner.
Behind the Vanilla Cake Recipe
After years of cake successes and flops, I’m confident in this homemade vanilla cake. During my recipe testing, I combined my white cake recipe and naked cake recipe. These are two reader favorites and I knew they’d be the best starting point. At first there were too many eggs and I quickly learned sifting cake flour was NOT doing any favors.
You need the following power ingredients:
- Cake Flour: If you want a fluffy and soft bakery-style vanilla cake, cake flour is the secret. The cake will be denser and heavier using all-purpose flour.
- Eggs & 2 additional egg whites: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination.
- Baking Powder & Baking Soda: Remember the differences in baking powder vs baking soda and why we use both in some recipes? Using enough baking powder to give these layers height gave the cake a bitter aftertaste. Baking soda allows us to use less baking powder.
- Buttermilk: Buttermilk is an acidic ingredient and baking soda requires an acid to work. Plus buttermilk yields an EXTRA moist cake crumb. See recipe note about using a DIY buttermilk substitute.
For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is moderately thick and fits perfectly in 3 9-inch cake pans. We actually use the same exact batter to make snickerdoodle cake.
Do you know how to level a cake? Let me help. It’s really easy. You can use a fancy cake leveler, but I use a serrated knife. Carefully slice off the tippy top of the cooled cake layers, creating a flat surface. Leveling cakes doesn’t require a ruler, talent, or any mathematical equations. Instead, just use your eyes, hands, and a knife.
Leveling the cake layers promises a straight and sturdy layer cake.
How Much Frosting Between Cake Layers?
I always eyeball the amount of frosting between cake layers, but I measured when I decorated the pictured cake. The vanilla buttercream recipe below yields about 6 cups of frosting. I recommend you use about 1.5 heaping cups of buttercream between each cake layer and reserve the last 3 cups for outside the cake. If you are going to add a filling such as raspberry cake filling, you’ll use less frosting between the layers. You can use this detailed how to assemble and decorate a layer cake post as a guide!
Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend the same amount from this piñata cake), rainbow sprinkles, a chocolate ganache drip like on this chocolate chip cake, or even beautiful buttercream flowers.
Homemade Vanilla Cake Success Tips
Learn from my mistakes and bake the best cake on the 1st try!
- Follow the recipe closely. Use each power ingredient listed.
- Use room temperature ingredients. The batter mixes together evenly when all the cake ingredients are roughly the same temperature. This also reduces the risk of over-mixing and over-baking. Set out your ingredients 1 hour before beginning. Read more about why room temperature ingredients are important.
- Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of the cake pan with a pencil. Cut parchment paper into rounds. Grease the pan and the parchment paper. Parchment paper rounds guarantee seamless removal from the pan because the cake slides right out.
- Cool cake layers completely. I’ve tried taking shortcuts by assembling a layer cake with semi-warm cake layers. Well, the frosting completely melts and causes the entire cake to collapse. Make sure each layer is cool– refrigerate or freeze the layers if you need to!
- Refrigerate decorated cake. After frosting the cake, place it in the refrigerator for at least 1 hour. This is optional, but it sets the frosting and cake layers. You’ll get beautifully clean slices because the crumbs are cool and tight.
Great read: Check out Tessa’s Top 10 Best Layer Cake Tips.
Finding the perfect vanilla cake recipe requires a celebration. Luckily we have cake!!!
More Classic Cake Recipes
And here is my perfected vanilla cupcakes recipe.
Print
Best Vanilla Cake
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I’ve ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pan sizes and conversions.
Ingredients
- 3 and 2/3 cups (433g) cake flour (spooned & leveled)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 3 large eggs + 2 additional egg whites, at room temperature*
- 1 Tablespoon pure vanilla extract (yes, a Tablespoon!)
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
Vanilla Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) whole milk or heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Kitchen Scale (optional) | Cooling Rack | Large Icing Spatula | Cake Turntable | Bench Scraper | Cake Carrier (for storing and transporting)
- 9×13-inch Cake: I recommend using my white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 9×13 inch version.
- 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake.
- Bundt Cake: This vanilla cake batter will fit into a 10-12 cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 3 dozen. Or try my vanilla cupcakes recipe.
- Cake Flour: To prevent a dry-tasting cake, make sure you are spooning and leveling the flour or weighing it. For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. Usually a homemade cake flour substitute works, but this recipe uses far too much cake flour and the homemade substitute is not ideal.
- Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination. Here are recipes using leftover egg yolks.
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
- Want chocolate frosting instead? I recommend the recipe/amount of chocolate frosting I use for Piñata Cake.
- Sprinkle Cake: To make a sprinkle cake, fold about 3/4 cup (135g) of sprinkles into the cake batter. Avoid nonpareils (the little balls), which tend to bleed their color. Or try this confetti birthday cake, which is quite similar to this recipe.
Reader Comments and Reviews
What temperature do recommend for baking this cake in a convection oven?
Hi Alli, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
HI Sally,
Thanks for sharing another good recipe! I am wondering if I can substitute the butter to vegetable oil?
Thank you!
Hi Jenny! No, do not use oil. Stick with butter for this cake.
Hello. I love this cake so much! I make it often. I want to make this recipe for a small bake sale that I am participating in this weekend. I want to divide it and do two 6 inch cakes. One with the recipe as-is, and one with added lemon poppyseed.
Can you suggest how I can add lemon poppyseed to half of this recipe?
Hi Kelly! We haven’t tested lemon with this specific recipe (here is our lemon cake if you’re interested!) You can try replacing some of the vanilla extract for lemon extract and add some lemon zest and poppyseeds to this batter. Let us know what you try!
Could you make this cake with a blackberry jam layer as in Sally’s blackberry lavender cake? I don’t think my guests are going to go for the lavender, but they love blackberry! Thank you!
Hi Kara, absolutely! We’d recommend a thin layer of buttercream as well as a buttercream ring around the jam to prevent it from spilling out the sides. Let us know how it goes!
Thank you so much for the rapid response! I was definitely thinking the thin frosting layer. Would a cream cheese/butter cream combo work? I thought the cream cheese would be nice with the blackberries. I believe I saw that on another of Sally’s recipes.
If you add chocolate chips to the batter would it be best at the end and then just fold them in?
Hi Lauren, we recommend about 1 – 1.5 cups of mini chocolate chips. You can add them at the end and gently fold them into the batter — being careful not to overmix!
The text says the recipe makes 8 cups of batter, but that is not nearly enough for 3, 9-inch pans. Is this more like 18 cups?
Hi Kelly, 8 cups is correct. You divide the batter evenly across all three pans, so they will be about 1/2 to 2/3 way full. This gives the cakes space to rise so that they don’t overflow. Hope this helps!
This was my first time making a 3 layer cake, and it turned out really well thanks to the amazing recipe and extremely thorough instructions (and watching the video really boosted my confidence). Thank you!
Hi there,
On the Cake Pan Sizes & Conversions, Sally writes, “What works for me most of the time (because I don’t trust myself with too much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, taste, and texture, I always recommend making separate full batches instead of doubling. Doubling risks over-mixing or under-mixing and could overwhelm your mixer.)”
I love this three layer 9 inch recipe but need to convert it to three layer 10 inch recipe. Would I be able to use Sally’s advice to 1.5X this recipe? If there is any leftover batter, I can use for cupcakes.
Thank you!
Hi Nav! Yes, absolutely – that should work beautifully. Happy baking!
You guys are awesome! Super responsive as always! Not only the best recipes (with the best documentation and videos), but the best baking support on the Internet! Thank you!
This recipe turned out just as described, although a bit rich/heavy on the butter/sugar for my taste. A little goes a LONG way. I’d say this cake serves 20+.
I’ve made this cake several times, and it’s always a big hit! Question – I’d like to bake the 3 layers and frost the insides as well as do the crumb coating tomorrow (Saturday). Will it be ok if I finish with the top layer frosting & decor the following day (Sunday)? Not sure if I can leave the pre-frosted cake out at room temp in a sealed container, or if it’s better to refrigerate. I just want to get my base stuff out of the way in time for fully decorating Easter morning! Thanks Sally!
Hi Joey! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day
I love this recipe! I am wondering if anyone has added coconut to the batter? Do you thing adding coconut will be ok?
Hi Debbie, for a coconut flavor, we’d recommend following our coconut cake recipe. Hope you love it just as much!
Hello Sally, I would like to use an 8″ square pan to make this cake, could you please help me with the baking time? Thank you for all your delicious recipes!
Hi Yoly, we’re unsure of the exact bake time, but keep a close eye on it. Use a toothpick to test for doneness. (Note that the batter as written will be too much for just 1, 8 inch pan — but our cake pan sizes and conversions post will be of help for scaling). Hope this helps!
Hi there and thanks for this great recipe. I made this cake tonight, Tuesday, but won’t be icing until Friday evening for the birthday girl, Saturday! would I be best to freeze and take out Friday morning to thaw for icing or just fridge til Friday for icing ?
Hi Norah! It would be best to freeze the cakes for that amount of time, they would dry out in the fridge. Hope it’s a hit!
I am interested in using this recipe to make a 4-layer pinata cake since I am planning to color each cake layer. I would like to make it 6 inches because there are only a few of us eating it. Would this recipe be ok to use for four 6-inch layers? Or would I be better off increasing Sally’s 6-inch vanilla cake recipe which makes a 3-layer cake? Which of these would be a sturdier option for a pinata cake?
Hi Lauren! This vanilla cake would make a great piñata cake, or even our sturdier vanilla naked cake batter. Here is everything you need to know about converting recipes to different Cake Pan Sizes. Let us know what you try!
I used this cake for a pineapple upside down cake, let me say it was the talk of the dinner party. Easy to do it will be my go to from now one.
Hi, so I was thinking about making this cake for my hubby’s birthday next Friday, and I love your simple frosting and decoration, but I was wondering would there be enough frosting for me to fill the layers, do a crumb coat , then cover the entire cake with buttercream roses using a Wilton 1M tip? Thank you!
Hi Kaniel, we’d recommend doubling the frosting for that decoration. Hope your husband enjoys his cake!
Thank you! I’m sure he will 🙂
I have another question;
I was reading on the blog about freezer the cake layers , but I honestly don’t have the freezer space right now for that..
so I was wondering if it would be ok to bake my cake layers on Wednesday, wrapped them properly like you instructed, then just store them in the refrigerator? Then on Thursday i would assemble and decorate the cake.
Silly question but I want it to be perfect. If I use salted butter, how much should I reduce the salt by? Thank you so much!
Hi Kasey, if using salted butter in the cake, reduce the added salt down to 1/2 teaspoon. You can use it in the frosting too, then just salt it to taste.
Thank you for your response! I made it today and the cake
is phenomenal. Everyone devoured it! I will say, I made the frosting and was not a fan of it, BUT only because I definitely did something wrong. I don’t think I’m a huge fan of buttercream (maybe if I made it right ) but I did a cream cheese frosting and it paired so we with the cake. Thank you again.
I was looking for a recipe for vanilla cake with chocolate chips. Could I add mini chocolate chips to this cake?
(I’ve read I should cost them in flour first to prevent sinking to the bottom?)
Hi Andrea, Sure can! We recommend about 1 – 1.5 cups of mini chocolate chips.
This made my kitchen smell amazing and the crumbs were yummy! I can’t wait to try a slice. I followed your recipe exactly and found your tips so helpful! This is the first cake I’ve ever made so I’m excited to try it! I made on a Thursday for eating on Sunday. I plan to decorate on Saturday morning. Do you recommend freezing the undecorated layers or just keeping them in the fridge?
Hi Mag, it should be fine in the fridge until then. Thank you for trying this recipe!
Some questions:
how long does it take to make?
how many people can it serve?
how many calories?
The total time is 4 hours and the cake yields 12-14 servings (see top of recipe card for more details). We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Would I be able to use 3 -8 inch pans without changing the recipe?
Hi Sarah, You can use your 8 inch round pans for slightly thicker layers with no changes to the recipe and no leftover batter. You may need an extra minute or two of bake time since they layers will be thicker – use a toothpick to test for doneness. Hope it’s a hit!
Dear Sally , I’m a baker too and I’ve been making cakes for many years . This recipe of yours is absolutely the best vanilla cake I’ve ever made . In my latest attempt, I made it as one layer half sheet cake and it came out beautiful . Thank you for your efforts to creat this amazing recipe.
Hi Ladan, Thank you for trying this recipe! So glad you loved it. Happy baking!
I’ve had this cake cooking for 30 mins and the inside is completely runny. It’s on 185c (bake), why is this happening? It’s not an oven issue as other recipes are fine.
Hi Mon, Did you make any changes to the recipe or use different size pans? Be sure you are dividing the batter between three 9-inch pans and also check that you are using conventional settings on you oven (not convection/fan heat). If this ever happens again, try covering the tops of the pans with aluminum foil so they they don’t over-brown before the center is finished baking.
YUM!
I followed the recipe with one alteration to the cake mixture: instead of 1 1/2 cups butter, I used 1 cup butter and 1/2 cup coconut oil. The cake trimmings are so delicious, I almost don’t want to ice it.
I used the two leftover egg yolks to make a lime curd, which I’m going to use as the filling between layers.
Great recipe!
Is this icing substantial enough for piping flowers?
Hi BJ, yes, this frosting is sturdy enough to pipe flower details.
Would I be able to make a rainbow swirl cake with this by separating the batter and using gel coloring? Or would that upset the balance of liquids in the cake?
Hi Nicollette! You can definitely add gel food coloring to this cake batter.
Thank you!
Could I add sprinkles to make it like funfetti ?
Hi Kristen, absolutely — to make a sprinkle cake, fold about 3/4 cup (120g) of sprinkles into the cake batter. Or simply follow the recipe for Funfetti Layer Cake. Hope it’s a hit!
Anybody tried this cake but with Sally’s strawberry butter cream?
Hi Elizabeth, this vanilla cake would be delicious with strawberry buttercream. Let us know if you give it a try!
Can you add mini chocolate chips to this recipe?
Hi Amanda, Sure can! We recommend about 1 – 1.5 cups of mini chocolate chips.
Could I make this an almond cake with almond buttercream by adding almond extract? How much should I add? I want to do an almond birthday cake with almond buttercream and add raspberry jam and lemon curd between the layers.
Hi Annabel, we recommend using half vanilla extract and half almond, or even 3/4 vanilla and 1/4 almond depending on how strong you would like the flavor. For your buttercream, replace 1 teaspoon of the vanilla with just 1/2 teaspoon. Enjoy!
Tried this recipe with my 9 inch cake pan and it was amazing. I was wondering if I could use the same recipe for a a 7 inch cake pan – and if so – do I have to adjust the bake time? Thank you.
Hi SK, without reducing and testing the recipe in smaller pans, we can’t give a definite answer. However, you can use our Cake Pan Sizes and Conversions post as a guide or make the batter as is, fill the pans about halfway, and use extra batter for a few cupcakes on the side.
I have made a few of your recipes now and have been delighted everytime! This cake is no exception. The instructions themselves are exceptional and I really enjoy knowing the science behind it all. I am planning to make a number cake and am wondering if you think this recipe would be the right fit for it? It would be a one-layer cake sliced into two. Thank you so much for all that you do!
Hi Heather, thank you for the kind note! For a sheet cake (to turn into a number cake) we recommend using our white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 9×13 inch version.
Hi sally, why not this recipe for vanilla cup cakes vs your simply vanilla cupcakes?
I always prefer the use of buttermilk.
How long and temperature for cupcakes??
Thank you
Hi Jackie, I find that sour cream works very well in cupcakes and cake recipes. However, for this very large and tall cake, sour cream created a denser crumb. Using buttermilk (instead of milk and sour cream) lightened the crumb. You can use buttermilk in the vanilla cupcakes, just replace the sour cream + milk with it.
I was reading where you said to looking in your recipe notes about making this cake in a 13x 9 baking pan. I didn’t find it. Also you suggested using your white cake batter instead of this recipe for a 13×9 pan. Why is that? Can’t this recipe be used in a 13×9 pan? What is the difference?
Hi LuAnn, this recipe makes too much batter to bake in a 9×13 pan. Our white cake makes the perfect amount – Simply pour the batter into a greased and lightly floured 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
This was my first attempt to make an entire cake (including frosting) from scratch. It was my Wife’s birthday yesterday, and I wanted to make something special. There is quite a bit of butter, so I was concerned about the consistency. Everything went well. I modified the recipe and put a little red food coloring in the frosting to make it pink, and added a layer of fresh strawberries between the top 2 layers. It ended up being quite delicious with a nice consistency. Today is my birthday, and there is still a lot of cake left.
Hi Doug, happy birthday to both of you!! So glad you enjoyed this recipe. Thanks for giving it a try!
I put the finished /decorated cake in the fridge following intrusions and it completely changed the consistency, it made it heavier and almost too dry. Can this just be left at room temp for storage as I felt it was more moist and lighter before putting in the fridge
I’ve made this cake for my kids birthdays back in Dec and it was a hit! Thank you! I froze the extra frosting I had. How long does the frosting last for in the freezer?
Hi Rebecca, we recommend using frosting within three months of freezing. So glad to hear you enjoyed this cake!