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
Okay, EVERYONE LISTEN! This is THE BEST VANILLA CAKE! I’ve tried sooooooooooooooooo many recipes. PLEASE TRUST ME WHEN I SAY… this IS THE BEST! The picture show does NOT give it justice. It is FABULOUS!! Soft like box but BETTER because it taste Fresh and the crumb is buttery and almost velvety, MAN, im prob doing a terrible job explaining it, just try it! I whipped the butter, probably even more longer than mentioned in the directions, but when the eggs were added, I did mix it for an additional two minutes. So when you try this recipe, please don’t skip out on the process of beating your butter until it’s white. Again, this is the best vanilla cake recipe!
Looks delicious! How many calories would be per slice? Any nutrition facts?
Hi Haley, 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
How do you get your icing so white and not yellowy from the butter colour?
Hi Belinda, are you based in the U.S.? Butter in the U.S. isn’t usually as yellow as other regions. If you want a stark-white buttercream, try looking for a clear vanilla extract and/or you can try adding a very tiny drop of purple food coloring to help offset the yellow.
This is the best white cake I have ever made. Turned out perfect for grandson’s birthday.
Hi, I need my recipes to be dairy free. I was able to do that for the cake but not the frosting. Do you have any suggestions for using salted butter?
Hi Hanna, we haven’t tested a dairy free version of this cake or the frosting. Let us know if you try anything!
Hey! I want to make a birthday cake for my husband and I, but I want to make a 3 layer cake with 10×2 inch pans. Would that work with this quantity of ingredients or will i need more batter?
Hi Sandy, here’s everything you need to know about cake pan sizes and conversions. Hope the cake is a hit!
How long does the cake layers lasts at the refrigerator before assembling the whole cake? Thanks
Hi Sandy, you can wrap the cake layers and store them in the refrigerator for a day or 2. Much longer than that and we’d recommend freezing.
Made this for my kiddo’s birthday today. My kid is allergic to dairy, so we used earth balance buttery sticks and full fat oat milk + apple cider vinegar for the buttermi Whole foods carries a great vegan frosting, which I used because that is nearly impossible for me. It was absolutely delicious!!
I’d love to make this for my diabetic I would love to make this cake for my diabetic husband. Can I swap Monk Fruit sweetener for the sugar?
Hi Margaret, we’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Sally
This is my FAVORITE cake recipe, it is the base of 80% of my cakes! Question for you, I want to make a fall flavored cake and am thinking of using this recipe, but adding cinnamon, nutmeg, ginger, allspice, etc to the dry ingredients. Don’t think this will work, or do I need to amend it in any other way? Thank you!
Hi Pete, we’re so glad this is a favorite for you! You can certainly play around with adding some spices. Or you might enjoy this spice cake recipe, too. Let us know what you try!
Hi Sally, this is an amazing cake which I would like to make for my son’s birthday. He has requested for a rainbow cake, can I use this recipe and just put food colouring? Also what’s the yield per layer for a rainbow cake? Otherwise do you have a recipe for a rainbow cake?
Hi Hanah, you can absolutely make a rainbow cake–we have many times! We typically split the batter among 5 pans for thinner layers (6 layers from one batter would be quite thin). If you wanted, you could make the recipe twice for 6 regular-sized layers (the cake would be quite large). We’re unsure of the exact bake time for 5 layers, but it will be less since the layers are thinner. Let us know what you try!
Hello! I love love love your recipes! I am using this recipe to make a Zelda birthday cake for my nephew. I was thinking of coloring the batter, is this okay or will it change the consistency in some way?
Hi Elena, absolutely! We recommend using gel food coloring for best results.
I want to bake this cake as a late birthday gift for myself but I’m a bit confused on the amount of batter this recipe makes.
This recipe makes 8 cups of batter in total? Or is it 8 cups of batter for each individual 9-inch cake pan? Apologies for the confusion, I tend to overthink a lot.
Hi G, it yields 8 cups of batter total, which will be distributed evenly across the 3 pans. They will not be filled to the top. Hope this helps!
Thank you so much!
Just to make sure, I want to make one single cake with this recipe and use the rest for cupcakes. My pan is an 11×7. How many cups of batter should I put in that one? In your recipe for the circle pans, it’s 1/3 of the 8 cups so it’s around 2 and 2/3 cups of batter. Should I do the same amount like shown here or increase it a bit more like to 3 and 1/3? (equivalent to 1/3 of 10 cups)
I also looked at the conversion pan charts which recommend to fill a pan 1/2 or 2/3 full unless otherwise stated. Should I follow that rule instead? Once again, apologies for the confusion.
Hi G, you can fill your 11×7 pan half way, then use the leftover batter for cupcakes. Enjoy!
This is an awesome recipe! I just finished baking a cake for my three year-old granddaughters’s birthday. It came out beautifully and when I leveled the cake I was able to taste some of it and it’s really moist and delicious! I made the full batch of frosting and it was plenty to frost the whole cake with. Then I also made a batch of the Wilton cake decorating icing and I decorated the cake. It looks awesome.
Excellent made this with the raspberry filing. Raves at work! Sally never lets me down!
I am an extreme beginner when it comes to baking. I decided to make a cake for my moms birthday, this recipe was so good! Everyone loved the cake, I was so nervous but seriously it tasted so good!! My moms friend loved the cake so much she asked to take some home, and messaged me later to say it tasted like a cake her grandma used to make. SO GOOD especially paired with the buttercream. Thank you!!! I cannot wait to make it again.
Hi Sally, I tried this recipe but my batter came out much thicker than yours. It didn’t curdle when I added the eggs, it was actually quite smooth. Also, the cake fell after it came out the oven. Any suggestions?
Hi Shania, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can cause the batter to become thicker than intended. If the cake fell when it came out of the oven, it’s possible it needed a few more minutes in the oven to finish baking through. It could also be due to overmixing, which incorporates more air into the batter that causes it to fall after baking. Hope this helps for next time!
Question???? . It took about 36-37 minutes to cook my cakes. I had all three in the overnight at the same time. I had a thermometer in the oven to confirm the temperature so I know it was at 350. Any idea? Or do you cook them individually?
Hi Eddie, were the three pans baked on the same rack? If baking them all at one time, you’ll want to make sure they can fit on the same rack without the sides touching. Otherwise, they will bake unevenly. It may be that your oven has hot spots as well, so you’ll want to rotate the pans throughout bake time to promote even baking. Hope this helps!
I love your “simply perfect vanilla cupcakes”! I haven’t tried this recipe before.
I know you have instructions for how to make this recipe as cupcakes.
Which recipe is better if you want to make vanilla cupcakes?
The “simply perfect vanilla cupcakes”, or “the best vanilla cake I’ve ever had”?
And why?
Hi Sarah, either are great and are very similar to one another. This recipe will give you a higher yield, whereas the cupcakes will give you 14 cupcakes. The cupcake recipe uses only egg whites for a slightly soft, fluffier texture, and since we eliminate the fat from egg yolks, we add it back in with sour cream and milk (instead of buttermilk) for some added texture. If you like the texture of the cupcakes, but need a higher yield, you can follow our white cake recipe, which is essentially the same recipe as the cupcakes but doubled. Hope this helps!
I’ve searched for a great vanilla cake for years and this is definitely it. My confusion is when I weigh 433g of cake flour and check to see how many cups I get it is way over 3 2/3 cups, almost 4.5 cups. I end up having to use somewhere between both. I have checked and double, triple checked. Such a huge discrepancy between the amounts! I wonder if no one else has this problem.
Hi CeeKay, we’re so glad you’re enjoying this recipe! We consistently measure 1 cup of cake flour at 118g, so the 433g listed here is correct. Are you spooning and leveling the flour? Weight is always the most consistent measurement, so we’d recommend continuing to weigh out the 433g when making this cake. Hope this helps!
I feel like the layers came out really thin. I used three 9” rounds and made them all even weight. I think the cake will be good, they just seem very thin. What did I do wrong?
Hi Rhea, were your baking powder and baking soda fresh? We find they start to lose their effectiveness after about 3 months, even if not technically expired. Was your batter over mixed by chance? When the batter is overmixed, cakes can bake up squat and dense without much rise. Hope this helps for next time!
Hi Sally, this recipe sounds delicious! I am going to give it a try tomorrow.
Wanted to ask you if I can substitute butter with oil? Would it taste the same or will it compromise the taste?
Hi Areeba, butter is key to this cake’s intended taste and texture, so we don’t recommend swapping it. If needed, you could try swapping with solid coconut oil, as you’ll need a solid to cream together with the sugars. Hope you enjoy!
Hey Areeba! I regularly swap out half of the butter and use vegetable oil instead. You still definitely need the butter for stability, but you can introduce more moisture into the cake by doing 170g of butter and just a tiny bit less than 3/4cup of oil. (When I say a tiny bit less, I mean like a dime’s thickness less than 3/4 cup lol). I bake the cake low and slow, I don’t bake at 350. I use a convection oven, eg. with the fan, so I bake at 310F and go longer. Because the cake has slightly less structural stability, low and slow baking means it’ll stay more structurally stable and cooked all the way through.
This looks like a great recipe…. Is it possible to make it 4 layers rather than 3? Thanks
Hi Shelley, the batter as written would produce very thin layers if divided between 4 9-inch pans. We’d recommend using 4 8-inch pans instead, or if you want to stick with 9-inch pans, you could use the batter from this pinata cake instead. Enjoy!
This recipe is always such a hit at our birthday parties! It’s easy and so delicious! I am wondering, if I want to do a larger cake (12 inch pans), is there a way to figure out what the measurements need to be and how long to cook for?
Hi Chelsea, We haven’t tested this batter in a 12 inch pan, but you can use our guide to Cake Pan Sizes to help you calculate how much batter you would need.
I’ve loved all your recipes so far but my batter looks a lot thicker than yours. I weigh out all my ingredients so I know I didn’t use too much flour so I’m just trying to figure out where I went wrong
Hi Kalea, the batter should be moderately thick, but were any of the wet ingredients (like the buttermilk) accidentally left out or under measured by chance? How did the batter bake up for you?
This recipe was lifechanging as i took my first bite i knew this was the one made me realise this is the best vanilla cake recipe.
I just made this chocolate buttercream frosting and oh my gosh! I will never use another recipe! I may have added a little more dutch cocoa and vanilla, and may have left out a quarter cup of sugar…it tasted like heavenly smooth chocolate, not sugary, just oh so good! I may need to make another batch since Im eating some of this one with a spoon! I have no shame Thank you so much for sharing this recipe. Ill be making your vanilla cake recipe tomorrow 🙂
Hi Sally, I have made many of your cakes and they’ve all been amazing. This is my first time making this vanilla cake. My cake did not curdle in the area you said it would curdle it was actually quite nice and smooth. And my final batter was a lot thicker than the one in your video. I had to spread it with a spatula. I’m wondering if I did something wrong. I don’t know yet how it turned out because it is in the oven right now. But it does look like it Rose quite nicely. Hopefully it won’t fall after I take it out. Thank you in advance
Hi Zvjezdana, how did you measure your flour? Be sure to spoon and level (or use a food scale) to ensure it isn’t over measured. If there is too much flour in the batter, it can cause the batter to be too thick. Once it comes out, let us know how it baked up for you!
Hi! I would like to make this cake for my sons 3rd birthday. Would it be possible to add chocolate chips to the batter? What would you advise? And chocolate frosting?
I am looking for a cake that had chocolate in it but is not to heavy… hopefully this would be a good option.
Thanks for your answer in advance.
Hi JC, you absolutely can add chocolate chips. Fold 1 cup (about 180-190g) of mini chocolate chips into the batter before pouring into the cake pans. If you’d prefer chocolate frosting, we’d recommend the recipe/amount of chocolate frosting we use for Piñata Cake. Hope it’s a hit!
This is my go to recipe for all cake needs. Always a perfect outcome! Can the cake batter be made ahead and refrigerated until the next day or would the final result be compromised? I have run out of time today and everything is at room temperature. Thanks!!
Hi Cathie, we don’t recommend that. The leaveners are activated once mixed, and the cakes will not bake up the same way if the batter isn’t used right away. We’re glad this is a favorite for you!
Once you get the flour, do you sift it or just leaved as measured and pour into mixture?
Hi Eddie, you can just spoon and level the flour here—we do not sift it at all.