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Fluffy Vanilla Cake
Fluffy Vanilla Cake

Fluffy Vanilla Cake

February 8, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 16 Comments

This fluffy vanilla cake defies the law of scratch cakes being super dense! It’s moist, super fluffy, and perfectly vanilla-y! I used my All-Butter American Buttercream on this cake. This recipe is easily doubled as well.

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Print Recipe
Fluffy Vanilla Cake Yum
Fluffy Vanilla Cake
Course Treats
Servings
people (8" cake)
Ingredients
  • 166 grams unsalted butter room temperature (1 1/2 sticks)
  • 330 grams granulated sugar (1 1/2 cups)
  • 300 grams all purpose flour (2 1/4 cups)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 228 grams milk (1 cup)
  • 1 tablespoon vanilla
Course Treats
Servings
people (8" cake)
Ingredients
  • 166 grams unsalted butter room temperature (1 1/2 sticks)
  • 330 grams granulated sugar (1 1/2 cups)
  • 300 grams all purpose flour (2 1/4 cups)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 228 grams milk (1 cup)
  • 1 tablespoon vanilla
Fluffy Vanilla Cake
Instructions
  1. Preheat your oven to 350 degrees F. Prepare two 8" pans with my non-stick pan spread and place a piece of parchment paper into the bottom of each pan.
  2. In a medium sized bowl, whisk together your flour, baking powder, and salt. Set aside.
  3. In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.
  4. Place your unsalted butter and granulated sugar into the bowl of your stand mixer with your paddle attachment.
  5. Cream your butter and sugar together on medium speed until light and fluffy (2-3 minutes). Scrape down the bottom and sides of your bowl.
  6. With your mixer on low speed, slowly add half of your wet ingredients.
  7. With your mixer still on low, slowly add half of your dry ingredients.
  8. With your mixer still on low, add the remaining of your wet ingredients.
  9. Again, with your mixer still on low, add the remaining of your dry ingredients.
  10. Before the ingredients are fully incorporated, stop your mixer and remove the bowl from your stand mixer.
  11. Using a rubber spatula, scrape down the bottom and sides of your bowl and fold in any ingredients that weren't fully incorporated.
  12. Divide the batter between your two 8" prepared pans.
  13. Bake for 24-28 minutes until a toothpick inserted in the middle comes out clean.
  14. Remove from the oven and let cool in the pans for 5 minutes.
  15. Remove from the pans and let completely cool on a cooling rack.
  16. When completely cool, assemble with buttercream and enjoy!
    Fluffy Vanilla Cake
Recipe Notes

 

Here are some products that I recommend for this recipe!

Fat Daddio's 8 inches by 3 inches Cake PanΒ 

KitchenAid Commercial Mixer

KitchenAid Spatula

Oven Thermometer

 

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Tags: cakefluffy cakevanilla cake
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16 Comments

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  • Temi
    · Reply

    June 10, 2020 at 10:03 PM

    I absolutely LOVE this recipe! Everyone loves it each time I make it! If I want to bake in two 9 in pans, how long should I bake for?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 12, 2020 at 8:44 AM

      Hi Temi! Thank you and I’m so happy to hear that! It’s going to differ for many areas and ovens, but I’d check on it somewhere between 18-20 minutes. πŸ™‚

  • Reina
    · Reply

    October 30, 2018 at 11:18 AM

    When you make this recipe, do you use cup measurements or do you weigh in grams? I am asking because in my country we allways measure by grams and I noticed your cups to gram measurements are a bit off. I do mean this in a kind way πŸ™‚

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      October 30, 2018 at 12:32 PM

      Hi Reina! I measure in grams. My measurements will be off from online conversion charts because I use my actual measurements when I’m developing a recipe. Everyone scoops flour differently so the online conversions charts will actually not be completely accurate for every recipe. I prefer to add my measurements for exactly how many grams I personally used in my recipes so that everyone can get the desired results as I did. I hope that makes sense and helps! πŸ™‚

  • Ashwini
    · Reply

    June 28, 2018 at 1:38 AM

    Tell me the egg replacer.

    • 6cakesandmore
      · Reply

      June 28, 2018 at 3:07 PM

      Here’s the link to an article I did on substitutions πŸ™‚ https://6cakesandmore.com/substitutions/

  • Marita camilleri
    · Reply

    June 13, 2018 at 12:00 AM

    How much should I add to do this receipe for a 12” cake please

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      June 13, 2018 at 9:10 AM

      You can double it. πŸ™‚

  • Shirley
    · Reply

    April 7, 2018 at 6:23 PM

    Can you tell me if this is suitable for a stacked/tiered cake? I hope it is – it sounds great!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      April 8, 2018 at 11:15 AM

      It absolutely is! As with any tiered cake, you definitely need to have proper structuring in place though. πŸ™‚

  • Judy.
    · Reply

    March 27, 2018 at 12:08 AM

    Best vanilla cake recipe ever!!!!

    • 6cakesandmore
      · Reply

      March 29, 2018 at 12:35 PM

      Thanks Judy!

  • Anonymous
    · Reply

    March 16, 2018 at 12:44 AM

    Is it vanilla extract you use? Thanks

    • 6cakesandmore
      · Reply

      March 16, 2018 at 8:13 AM

      Yes I use vanilla extract, but you can also use vanilla bean paste!

  • Kay
    · Reply

    February 10, 2018 at 9:48 AM

    Trying this one today!! Thank you!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 10, 2018 at 1:57 PM

      Awesome! Let me know what you think about it!

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