Soft Bakery-Style Vanilla Cake Recipe
My soft Vanilla Cake is a light, moist sponge cake with a tender and pillowy crumb that uses simple ingredients like eggs, milk, butter and flour. Things you likely already have. The magic is in the method! This cake uses the hot milk method which gives you a velvety buttery vanilla flavor and a cake that isn’t overly sweet which means you can pair it with your favorite frosting (mine is Ermine frosting) and you’ll still get a great balance of flavors.

Hey team! I’ll be honest, until now, I’ve never been that excited about vanilla cake. Maybe it’s because I love chocolate, or maybe it’s because too many recipes fall flat on their faces and under deliver. It’s such a simple flavor, so the texture and mouthfeel have to be perfect. My vanilla cake recipe is one you’ll want to keep in your back pocket. It’s soft, moist, fluffy, and light, with just the right amount of velvety sweetness. It’s all thanks to the hot milk method, which works like boiling water in chocolate cakes, keeping the crumb ultra moist and plush while enhancing the flavor.
If you haven’t heard of the hot milk method, it’s no surprise. It’s also known as the boiled milk method and it’s about 100 years old. It starts with whipping the eggs and sugar until fluffy and pale, then you add the dry ingredients, and lastly you heat the butter and milk together right before adding it to finish the cake batter. The result is an ultra-soft and airy cake sponge that’s moist! Whipping the eggs with the sugar is what gives the cake it’s lift, and the hot milk helps lock in the moisture keeping this cake moist for days after you’ve made it.
I spent a lot of time perfecting this recipe, and I hope you love it as much as I do. It’s easy to make and beginner friendly. I know lot’s of you have been patiently waiting for it. Wanna know what the hold up was? Which frosting to pair it with!
Neelam ★★★★★
This is now my go-to vanilla recipe. It is delicious and extremely flavoursome and soft in texture.
My Classic Buttercream Frosting is great, but I didn’t think it would do this cake justice. After lots of testing, I landed on my Ermine Frosting Recipe, which is my favorite for this cake. Like the cake sponge, it’s not overly sweet, it’s ultra smooth, and creamy, but what I love most is its intense vanilla richness and how much it tastes like pastry cream.
If you’re in the market for more vanilla recipes, then check out my Vanilla Cupcakes and my Vanilla Sponge Cake. Both are delicious. People rave about the sponge cake because of how light it is. I’d also encourage you to explore my layer cakes collection for more inspo. And if you’re looking for a fruity twist to add to this cake, my Fresh Strawberry Buttercream, which uses real strawberries is a winner with this cake.
The Science behind the Hot Milk Method
The secret to this cake’s texture is the hot milk method. Eggs and sugar are whipped until thick and pale, dry ingredients are mixed in, then warm milk and butter are added. Once the cakes are baked, the result is a soft, moist cake sponge with a light, fluffy texture.
A lot of the technique hinges on the heated milk and butter, hence the name. This is what it does to the cake:
- Dissolving the sugar – Whisking the eggs and sugar together helps give the batter a boost of air which makes the cake light, but it also helps partially dissolve the sugar. When the hot milk and butter mixture is added, it further dissolves the sugar. That’s what results in the fine, soft crumb that makes this cake so special.
- Weakens the gluten – That hot milk also weakens the gluten structure in the cake. Gluten is what makes your bread nice and chewy. Less gluten gives you a delicate texture. In this cake it makes the cake nice and soft.
- Retains moisture – The biggest thing the hot milk does though is help the cake retain moisture. It does this by partially cooking the flour in the cake batter. If you’ve ever made a chocolate cake where the last step is adding boiling water to help make the cake ultra-moist, it’s the same idea here. I kind of use the same technique with my Soft Dinner Roll Recipe, where some of the flour is cooked before it’s added to the dough for the exact same reason. To retain moisture and help keep them soft.
How does it differ to other methods?
I’ve tested multiple vanilla methods, and none compare to this method in terms of how soft and fluffy they come out. Including my old recipe which was much firmer.
- Reverse creaming method – the reverse creaming method gives you consistent results every single time so it’s reliable in that sense. It comes out buttery and gives you a fine crumb that is denser than most cakes. It has a heavy mouth feel. Flavor wise, it’s ok.
- Creaming Method – Sorry, but I can’t stand the creaming method. Every cake I’ve tested with it turns out firm and dry because it relies too much on butter. A mix of butter and oil works better. That’s because oil stays liquid when cooled, keeping the cake soft. Plus, creaming depends on perfectly softened butter. Too soft makes it greasy, too stiff creates large air pockets. Unless you get it perfect, you’re not getting consistent results.
Why I Switched To The Hot Milk Method
I was always jealous of chocolate cakes that use boiling water to intensify the cocoa flavor while making the cake soft and moist. When I was in the early stages of researching new and different cake methods, I came across a similar method and tried it out. It uses the same principles which was perfect because it gave me the results I wanted. Soft, moist and moist for days!
My old recipe used the reverse creaming method, where softened butter is mixed into the dry ingredients before adding wet ingredients to form the batter. I baked it at a low temperature for a long time, which kept it moist, prevented browning, and made it perfect for bright-colored cakes. But the trade-off was a denser texture. I wanted a cake that was still moist but also light and fluffy, which is why I made the switch.
Let’s Talk Oven Temperature
Oven temperature is super important in baking, especially for cakes. Some ovens run too hot or too cold, and older dials can be inaccurate, which is why I always recommend using an oven thermometer to check if yours is calibrated correctly. I use one that hangs off the shelf and gives me the exact temperature inside the oven. For this recipe, I bake at 170C / 340F without a fan for a steady, even rise, but if you prefer baking with a fan, set your oven to 150C / 300F to compensate for the increased airflow.
Fan on or off?
I tested this recipe with the fan on and off and got some interesting results.
- Fan on – The circulated air gives the cake batter a heat boost when it first enters the oven, helping it rise a lot sooner than with the fan off. It cracked slightly on top, but since I trim my cakes anyway, it didn’t affect the final look. It ended up being fluffier and was a little softer than the one with the fan off
- Fan off – baked a little darker on top, but baked flat which makes for neater layers without having to trim. Still moist, still fluffy but fan on was softer and fluffier because of that stronger heat which makes a difference when the batter first hits the oven.
I prefer fan off. I’m ok with the darker outside. You won’t see it when the cake is frosted.
PRO TIP: Turn your oven on 20–25 minutes before making the batter to ensure it’s fully heated. Some ovens are slow to pre-heat and need this step! This helps create the best velvety texture. If the oven isn’t hot enough, the cake will turn out dense.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients, but a few key details make all the difference. Here’s what you need to know to get the best results from your cake sponge.
- All-purpose flour – I tested this cake with cake flour. It’s a no go. This cake is already soft and moist because of the hot milk method so all-purpose flour works best.
- Baking powder – This helps give the cake a nice boost of gas in the oven which creates a light and fluffy texture. To check if your baking powder is still active, check the used by date or mix 1/2 tsp with some boiling water. If it fizzes and bubbles, it’s active. If it doesn’t it’s gone bad and your cake will come out dense.
- Salt – I use fine salt.
- Eggs – I use large eggs that weigh about 55g each out of the shell. You want to make sure your eggs are at room temperature before whipping so that they aerate properly. If they’re fridge cold, pop them in a deep bowl and cover with water at a temperature just above warm. Let them sit for 5 minutes to bring to room temperature.
- Caster sugar – Also known as superfine sugar is best for this recipe. We’re aiming to dissolve the sugar in this cake recipe and while granulated sugar will still work, it won’t dissolve as much giving you that nice fine crumb.
- Milk – I used full fat cow’s milk.
- Butter – I used unsalted butter. You can use salted if you like, just leave the salt out of the cake. Cutting your butter into cubes will help it melt quicker in the milk before the milk has a chance to boil which you want to avoid.
- Vegetable oil – You can use canola oil as well.
- Vanilla Extract – Opt in for good quality vanilla extract. If you want to learn how to make your own for future bakes, I have a great home made vanilla extract recipe!
How To Make The Hot Milk Cake Batter
PRO TIP: Read the recipe before you start.
- Timing matters – Especially when heating the milk and butter, which should be done after mixing the flour into the egg and sugar mixture.
- Preheat your oven a good 20-25 minutes before you start making the batter
- Prep your pans – Have your baking pans oiled and lined with baking paper. I prefer using butter for better flavor!
- Mix the dry ingredients together using a whisk.
- To a separate bowl, add the eggs and whisk using a hand beater until frothy. Slowly pour in the sugar while the mixer is on medium high. Once the sugar is all in there, beat on high speed for 6 minutes.
- The mixture will become thick, pale and triple in size.
PRO TIP: The whipping stage is one of the most important parts of the recipe, it’s one of the things that gives this cake it’s light texture. If your cake comes out dense, it’s likely the eggs and sugar weren’t whipped properly or for long enough.
- Add half the dry ingredients and beat in on low speed, then add the remaining dry ingredients and mix until no dry ingredients are showing. The mixture will be thick.
- Add the milk and butter to a small saucepan and heat on low heat while mixing. Once the butter has completely melted and the milk feels hot, take off the heat. Do not let the milk froth or boil. It might bubble around the edges which is fine.
PRO TIP: THIS is one of the most important parts of the recipe. It’s important to ensure you do this only after the flour has been added to the egg and sugar mixture, not any sooner. Let it heat to about 60C / 140F, or small bubbles form around the edges. Do not let it boil.
- Add a tea towel under your mixing bowl and slowly add the hot milk and butter while the mixer is on medium speed. Once it’s all in there, the mixture will thin out but still have volume. Mix only until the hot milk is fully incorporated.
- Pour the batter into two cake tins that have been sprayed with oil or brushed with butter on the bottom only (not sides) and lined with baking paper on the bottom (not sides). Each cake tin will have about 600g of batter.
- Bake on the middle rack of your oven for about 30-32 minutes or until a toothpick inserted into the centre comes out clean or if you press a finger to it and it bounces back.
PRO TIP: If your cake sinks a little in the centre it’s likely the cake wasn’t baked long enough. Don’t worry! You can trim the tops of the cakes off and it should be ok when layering your cake.
Cooling Your Cakes Down
Once your cake is baked take it out of the oven and let it cool for 10 minutes in the tin. Then run a small knife around the outside of the cake to loosen it. Transfer both cakes to a cooling rack until they cool to room temperature before decorating.
Trimming Your Cakes For Neat Looking Slices (Optional)
I like having nice flat even layers when I slice into my cakes. It’s not necessary, but undiagnosed OCD… so… I use a cake leveler to trim the tops of the cakes off.
Those cake scraps can be delicious snacks for later! You can also use a serrated knife to level your cakes off. Remember, we’re just trimming the dome part off.
Frostings that pair well with this cake!
You want to know what the biggest delay was behind this cake? Which frosting to pair it with! There are a couple frostings that will pair well with it, but I didn’t want to use the run of the mill Classic American buttercream Frosting with this cake. I love that frosting, it’s ultra-smooth, but I wanted something creamier, less sweet and lighter. The perfect answer to this after loads of testing was Ermine Frosting. It’s got this incredible vanilla flavor, it’s ultra-smooth, but not greasy or overly buttery and it’s light and fluffy. Somewhere between Chantilly Cream and Classic Buttercream Frosting. To me it tastes a lot like French Pastry Cream!
This cake would also work well with my Cream Cheese Frosting which has a gorgeous light tang to it and is ultra-creamy. But it would also work well with my Fresh Strawberry Frosting which has a real strawberry and has this crazy strawberry flavor which is unmatched. Both frostings work really well with this cake recipe. Oh and I can’t not mention my Chocolate Buttercream which is so velvety!
How To Layer Your Cake
- To decorate my cake I like to add a dab of frosting on my serving plate and spread it around so the cake has something to stick onto.
- Add the first layer of cake and press down firmly to help it stick.
- Add 1/3 of the Ermine Frosting on top and spread evenly.
PRO TIP: A cake turntable makes layering and decorating easier by letting you spin the cake as you work. An offset spatula helps spread frosting smoothly without getting your hands in the way. Both are great tools if you love baking and decorating often.
- Add the second layer of cake on top and press down firmly to help it stick to the frosting.
- A crumb coat is a thin layer of frosting that helps trap the crumbs, so they don’t appear in the final outer layer. Do this by spreading a thin layer on top of the cake.
- And around the sides. It almost looks like a naked cake right? This is how you get that look!
A Simple Way To Decorate Your Vanilla Cake
- Once you have that on there, there’s no need to chill the cake unless it’s a really warm day. Continue spreading a thicker layer of frosting around the side and top. I’m not aiming for a
- Smooth the top of the cake, then use a spatula to create a spiral pattern. Start at the outer edge and slowly move inward while spinning the cake.
- Finish with optional sprinkles.
Tools And Equipment I Find Helpful For Cake Making
- Kitchen scales – For this recipe, it’s super important to measure using kitchen scales. It’s the most accurate way to measure your ingredients. I have a full guide on how to use kitchen scales you should check out!
- Stand Mixer vs Hand Mixer – You can use either one of these and get the same results. This recipe is easier to make with a stand mixer when whisking the eggs and sugar because it’s hands free while you mix for 6 minutes, but a hand held mixer will work just as well. If using a stand mixer, use a whisk attachment.
- Cake leveler – I use a cake leveler to level off the tops of my cakes. This cake recipe gives you flat tops, but I like to make sure each layer is the exact same height which gives you nice, neat looking layers when you slice into it. Trimming your cakes is completely optional. Alternatively, you can use a large serrated knife to trim your cakes.
- Cake turntable – if you love making layered cakes, it’s worth investing in one of these. It helps you spin the cake as you layer it with frosting and then decorate the outside. Opt in for a heavy cast iron one that won’t wobble. You don’t have to have one, you can definitely decorate your cake without one, but it’s easier using one of these.
- Offset spatula – this is another optional tool that makes decorating cakes easier. You can use it for loads of other baking recipes, but I use mine mostly when spreading frosting. An offset spatula helps lessen the risk of your hand getting in the way of the frosting because of the angle it’s set at. Super helpful!
- Cooling rack – You want to give your cakes the best chance of cooling down and quickly so you can get to decorating. Using a cooling rack will let you do that!
How to freeze the cake sponge
Once the cakes has cooled down completely, wrap each one in plastic wrap to prevent it from drying out. Place the wrapped layers in a freezer bag or airtight container and freeze for up to 3 months.
Why is this recipe in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistency results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Soft Bakery-Style Vanilla Cake Recipe
Serves 12
Ingredients
Soft Vanilla Cake
- 330 g all-purpose flour, plain flour
- 3 tsp baking powder
- 3/4 tsp salt
- 4 large eggs, 55g each, room temperature
- 310 g caster sugar / superfine sugar, see notes
- 245 g milk, full fat
- 90 g unsalted butter, cubed
- 50 g vegetable oil, can use canola oil
- 14 g vanilla extract
Frosting
- 1 batch Ermine Frosting, see notes
Instructions
Soft Vanilla Cake
- Preparing your oven – Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). I like baking with the fan on for an even rise. Position your rack in the middle of the oven.
- Preparing your cake tins – Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper. I prefer just rubbing cold butter on the cake tins for better flavor.
- Combine dry ingredients – In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat the eggs and sugar – Add the eggs to a large mixing bowl (glass or metal), and use an electric hand mixer to beat until frothy, about 1 minute. A stand mixer with a whisk attachment also works. With the mixer on medium-high speed, add the sugar a spoonful at a time. It’ll take about a minute. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size.
- Add dry ingredients to egg mixture – Add half the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest. The batter will be thick. Avoid overmixing the batter, small lumps are fine, they’ll disappear in the next step.
- Heat milk and butter – Heat the milk and butter in a saucepan over medium heat, stirring continuously, until it reaches about 60C/140F or small bubbles form around the edges. Do not let it boil. Alternatively, you can also do this in a heatproof jug in the microwave. Mine takes about 90 seconds for the butter to melt.
- Add hot milk – Add half the hot milk mixture, along with the oil and vanilla. Mix on low speed until combined. Add the rest of the milk mixture and mix again until smooth. The batter will be thin and pour in a steady ribbon.
- Divide the batter – Divide the batter evenly between the two cake tins. It works out to about 600g in each tin. Tap each tin on the counter a couple times to release any air bubbles.
- Bake – Bake on the middle rack for 30–32 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be deep golden and spring back when lightly touched. If they sink and don’t spring back, bake for a couple more minutes.
- Cool the cakes – Let them cool in the tins for 10 minutes, then run a knife around the edges to loosen. Transfer to a cooling rack, placing them baking paper side down, and let them cool completely.
- To level off the cake (optional) – Use a large, serrated knife or cake leveler to very top of each cake to level it off. This is completely optional. The cake bakes pretty flat anyway.
Frosting
- While the cakes are baking and cooling, you can prepare the frosting. My favorite frosting for this cake is Ermine Frosting. It has a lush vanilla flavor, almost like pastry cream.
To Layer and Decorate
- To layer the cake – Peel the baking paper off each cake layer before assembling. Spread a small dab of frosting on your serving plate or cake board, then place the first cake layer on top. Evenly spread 1/3 of the frosting over it, using a cake turntable and offset spatula if you have them to make this an easier process. Place the second cake layer on top and press down gently.
- To crumb coat the cake – A crumb coat is a thin layer of frosting that seals in loose crumbs for a smoother final layer. Spread a light coat of frosting over the top and sides of the cake, using an offset spatula and a cake turntable for an even finish.
- Final decoration – Spread the remaining frosting over the top and sides of the cake. For a textured look, use an offset spatula to create soft waves. To make a spiral pattern on top, place the spatula in the center, then slowly spin the cake turntable while moving the spatula outward in a circular motion. Finish with sprinkles around the top edge and base of the cake.
77 comments
This will always be my go to vanilla sponge recipe, it’s absolutely delicious! The greek yoghurt is a must, just makes the cake so beautifully moist! Honestly don’t bother with any other vanilla cake recipe, this is the only one you need!
Hey Abigail! I’m so glad to hear this is your go-to vanilla cake recipe! Totally agree, the Greek yogurt really does take it to the next level with that perfect moist texture. Thanks so much for the love! N x
I don’t see where the greek yogurt is mentioned in this recipe. I have read the process but I haven’t come across it.
Hi Virginia, you’re right—Greek yogurt was in my old recipe, but this is a brand-new version. I reworked it using the hot milk method for a lighter, fluffier texture while keeping it incredibly moist. Let me know if you have any questions or if you’d like tips on substitutions. Happy baking! N x
Thank you Nick,I tried your recipe. IT WORKED!. Better than the shop because I know whats in it. I made different sizes in two pans just to experiment. The thinner one was perfect. The thicker one, which I left in longer and forgot to put the timer on (so an extra 25 minutes) still turned out great. Fantastic recipe.Thank you.
So happy to hear that, Virginia! Love that you experimented with different sizes, and even with the extra bake time, it still turned out great. That’s what I love about this recipe—it’s so reliable. If you have a moment, I’d really appreciate it if you could leave a rating on the recipe. It helps more people find it on Google. Thanks again for your kind words, and happy baking! N x
Hi Nick, I just started making this recipe as it is my go to recipe, only to realise halfway through that the recipe has changed! I’m sure this new one is amazing but is there any chance I can have the old recipe with the Greek yogurt? I’m stressing! I should have written it down. I never thought the link would be changed to a new recipe 🤦🏼♀️
Hi Louise, It’s frustro when that happens. Especialy mid-bake. I know that must’ve been frustrating, especially with a recipe you loved. I hope it still worked out in the end, and I really appreciate you baking along with me. N x
LOVE YOUR RECIPE. NEED TO USE AMERICAN MEASUREMENTS. I;M 81 YEARS OLD. I AM NOT SAVY WITH METRIC. PLEASE INCLUDE OTHER.
Hi Josephine! Thanks for your input and for commenting. I understand, to an extent, what it’s like to be asked to do things differently. I don’t like changing things up if I’m used to do doing something the way I’ve been doing it for so long. In this case, theres a really good reason why I don’t offer cup measurements. It’s inaccurate, and people in other parts of the world won’t get the same results as I have. I’m based in Australia. One cup is 250ml, but in America it’s 240ml. So if I write 1/2 cup of flour, people in different parts of the world will be using different amounts of flour which can give you some really bizarre results.
The good news is, using kitchen scales is really really simple. They’re inexpensive, and they ensure that no matter where someone is in the world, they’ll be sure to get the same exact results as I have in my kitchen.
I’ve written a section on my website that explains how to use kitchen scales if you’re new to them which I’d highly recommend you check out! Hope that helps explain my thinking behind using weight measurements.
N x
Hey Nick is it possible to use oat milk instead of the whole milk & silk brand for the heavy cream in this recipe? My Daughter is going to be 12 in 14 days and I’m planning on using your recipe. Thank you in advance.
Hi Julie! Yep, you can swap the milk for oat milk (not skim) and I’m not sure what the silk brand is? N x
Hi Nick. Can’t wait for your 2024 version of this vanilla cake! Meanwhile, if I need the baked 3 x 8″ layers each to be at least 3.5cm tall, which of your size conversions do you suggest? TiA
Hey Ndino! For 3 x 8-inch layers that are at least 3.5 cm tall, I’d suggest sticking with the full batch recipe as it should give you the height you need. You’ll just want to divide the batter evenly between your tins and you’re good to go. Hope that helps! N x
Thanks Nick! Is this your latest updated recipe I was eagerly waiting on?
Hey Johan! This is still the original recipe—I’m still working on the new vanilla cake version, but it’s coming soon! Thanks for your patience and excitement! N x
Hi Nick
I am about to try this recipe especially the reverse creaming method. I normally bake one very simular but with some buttermilk and sour cream. What is your take on using a combination of milk and buttermilk perhaps? I know just buttermilk tend to leave a tangy taste.
I haven’t tried it with this recipe so I cant say for sure, but I dont see why not? Let me know how it goes! N x
Love your recipe…will be trying it out tomorrow 19/8/2021…thanks…keep creating…😍😍😍😘😘😘
Thanks Hidee! Hope you love them! N x
Awesome! It’s such a delicious tasting recipe. I love it. Hope you love it too! N x
Hi Nick,
I made your millionaire shortcake and it’s was amazing. I received a many compliments from friends, family and work colleagues. Please keep up the the good work.🤗
Hey Gali! So happy to hear the millionaire shortbread was a hit! Thanks so much for sharing that, it means a lot. I’ll definitely keep the recipes coming! N x
thank you for making this recipe.
You’re so welcome! N x
Hey Nick, Loved your recipe! I was just wondering how many times the batter would need to be multiplied to make a 2 or 3 layered 9 inch cake? Thank you 🙂
Hi Amrutha! Glad you enjoyed the recipe! For a 3 layered 9″ cake you would need to make 4 times the recipe 🙂 Hope that helps! N x
Hi
I want to make a smaller cake, can I use half of everything or you think it wont work.
Thanks ☺️
Hi Regina, that should be ok. N x
For the 2 layer, 6 inch cake (which is half the ingredients) is it okay to use 3 inch deep pans? When the batter is made, do I then divide it into 2 pans?
Hi Sonya! If you mean filling them to the top, I wouldn’t recommend it as deep cakes can often take a really long time to bake and over baked on the outside before they bake in the centre. You can use the deeper pans if you’re going to fill them about 2/3 of the way. Hope that helps! N x
Can we use salted butter and skip the salt in the recipe?
Yes! That should be fine Shreya! N x
How long will this cake keep fresh for?
Hi Han! for 3 days in the fridge once finished, put together and decorated. But if you want to make the cakes ahead of time, you can bake them 3 days before putting the cake together, wrap them tightly in plastic wrap and keep them in the fridge until ready to use! N x
Hey Nick, been using your recipe for years. They are the best. Thank you for creating them. Q: how much batter do I need for a 9x 13inch and a sheet pan? Thank you
Thanks Toyin! Thanks so much, glad you like it! Hmm, If I was making a sheet pan cake in that size, I’d say 1.5 the recipe should be ok! N x
Hi! I was thinking about making this cake but with the chocolate fudge frosting. What do you think? Sounds good?
Yep! that would work well! N x
If I do 6 layers should I double the chocolate fudge frosting of the chocolate fudge cake?
Hi Margherita! If you want to fill and cover the cake I would make 1.5 times the ganache frosting recipe 🙂
Must I add Greek yogurt
Hi Vivian! I would highly recommend it, but you can use sour cream as an alternative 🙂 N x
Hi Nick I used this recipe for years and absolutely loved it I used to use this recipe to make 3 x 6 inch pans and then when I wanted a tall shape used to half this recipe and times it by 3 to make 4 x 6 inch pans which was always perfect for a while but for some reason it started getting a really wet layer at the bottom of each sponge I’ve checked everything such as oven temp , over mixing under mixing and checked my baking powder but no idea what was causing it and had to switch to a different vanilla recipe
Hi Abbie! That is so strange! I have absolutely no clue what could possible be causing that! Soggy bottom… hmm… I wonder if you’re leaving them in the cake tin to cool? That could be something that causes sweating if you live in a humid area. Although I’ve been letting my cakes cool in the tin for years with no soggy bottoms. Adding berries to the cake will def cause sogginess, but you haven’t mentioned berries… I’ve recently become a fan of British bake off and a quick google search links to Paul Hollywoods website and he says: “This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough” The recipe is correct, I’ve been using it for years, you’ve mentioned that your oven temp is correct and you’ve tested it… I’m stumped! Sorry Abbie! If you do figure out what’s causing it please come back to the comments and let me know! I’ll add it to the blog post! I’m also going to be updating this recipe in the new year. N x
Can these cakes be frozen and decorated once defrosted? Would I take them out the day before decorating?
Hi Hayley! Yep, that should be fine 🙂
I am absolutely obsessed with this recipe. I have tried 5+ vanilla cake recipes and they have all come out dense and dry so when you said that this recipe had a dense crumb, I was worried. But it is so moist and the flavor is incredible! This is 100% my go to vanilla cake recipe from now on. Thank you so much for saving me the agony continually experimenting with new recipes… 10 out of 10 would recommend!
Thanks so much Gigi! N x
Hi! I was wondering if I would still be able to use this recipe if I decided not to use the reverse creaming method and stick with the traditional creaming method? I really appreciate any help you can provide.
Hi Caitlyn! Should be ok. If you give it a go, let me know how it went! N x
Hi! If I wanted to add champagne and raspberries to this cake, how would I go about adding those to the batter without ruining it?
Hey Andrea! That sounds like a delicious twist! To add champagne, I’d replace some of the milk with champagne—start with about 60g and adjust as needed. For the raspberries, I’d suggest gently folding in fresh or freeze-dried raspberries right before baking so they don’t sink. Just keep in mind that the added moisture might mean a longer bake time, so check with a toothpick until it comes out clean. Hope that helps! N x
Hi, if making this recipe how much batter would I need for 4 layer 10” cake and how much Swiss meringue buttercream would I need to fill the layers for a semi naked cake. Need the cake to be of good hight but not too tall. Making a cake for around 30 people.
Hi Leia! I would make another 1/3 of the recipe. So instead of doubling the recipe, I would triple it.
Hi. I’ve been using this recipe for 8 inch pan 6 layers. I’ve never doubted the recipe or the method. But I need to make smaller and taller cakes so I’ve decided to make it in a 6 inch pan for about 6 layers. I want to know if the oven temperature changes in a smaller pan or should I continue with the same temperature.
Hey Amelia! So happy to hear you’ve been loving the recipe! For a 6-inch pan, you can stick with the same oven temperature. The baking time might be slightly shorter, so just keep an eye on it and check a little earlier than usual. Hope your smaller, taller cakes turn out amazing! N x
Hey Nick! Just made this recipe today for a birthday cake! I used one recipe and did it in 3 8 inch pans as the recipe states however hey came out only 2-3 cm high as the tins were not filled much, does this sound right ? Is using three tins in the recipe meant for double only or have I done something wrong ? Thanks!
Hi Shanen! To make the 6 layered cake (x3, 8-inch cakes sliced in half to get 6 layers) you need to double the recipe as stated in the notes of the instructions portion of the recipe. Hope the birthday cake went well! N x
Hey Nick I was wondering if I can substitute the milk for evaporated milk?
Hi Stephanie! Unfortunately I havent tested it with evaporated milk so I couldn’t say for sure.
Hi Nick! For a 6 layer, 12″ x 2″ round cake how many times would I need to multiply the recipe by? Thank you!
Hi Krista! That sounds like a massive cake. As of 24/06/2024 you would need to multiply this vanilla cake recipe by about 4 I’d say, but that’s just a guesstimate as I’ve never made it that large. Just a heads up, this cake will be changing to a whole new recipe at some point during 2024.
This is now my go-to vanilla recipe. It is delicious and extremely flavoursome and soft in texture.
Wow, thanks Neelam! N x
Thank you SO much for sharing this extremely delicious recipe!! I have tried so many recipes but couldn’t find the right one!!! I loved it in every way and so did my family!!! From now on , this will always be my favourite vanilla cake recipe!!!
A very big thank you!!
You’re so welcome, Myurell! I’m so glad you and your family loved it. Hearing that this is now your go-to vanilla cake recipe means a lot. Happy baking, and thanks for your kind words! N x
I have been baking sponge cakes for decades, yes I’m old haha, but this is a game changer! I will never go back to the old method, thanks and well done Nick!
Love hearing this, Jan! Experience speaks volumes, so it means a lot that you’re loving this method. So glad it’s a game changer for you. Happy baking, and thanks for the kind words! N x
The best recipe. It works and is reliable.
So happy to hear that, Virginia! A reliable recipe is exactly what I was aiming for. Thanks for your kind words, and happy baking! N x
This was my go to recipe before it was recently changed a few weeks ago. I was really disappointed halfway through mixing the ingredients when I realised it was different. It would be better to create a new link for a new recipe, rather than change the recipe on this already existing link. If I knew it would change, I would have written it down. I am really hoping I can please get a copy of the recipe before it was changed? It had Greek yogurt in it and the process was different. The milk wasn’t heated.
I went ahead with the new recipe anyway and found that it was not as moist, did not taste as nice and was difficult to ice due to crumbing. The previous recipe never had crumbing issues and was basically fail proof in every way.
Hi Louise! Thanks so much for your message. I really do appreciate you taking the time to share your thoughts, and I totally get where you’re coming from, especially if you were a fan of the old version. I made the change because I was after a cake that’s softer and more moist, and in all my testing and development of the new version, this one gave me that. It’s not crumbly, and it’s been really easy to trim, layer, and frost every time I’ve made it, which is why I feel good about the update.
I chose not to leave the old recipe up or turn this into a second version because it can get confusing for readers, and it also makes things harder for people to find on Google. I know it’s not always ideal when a recipe you love disappears, but I made the call to keep things simple and clear on the site.
Thanks again for trying the new version and for reaching out. I always take this kind of feedback seriously, and I really appreciate the support. N x
Ooh! I was looking for a yummy vanilla cake recipe for some cupcakes. How many cupcakes would this batch make? Would jimmies go well in it? what brand of jimmies would you recommend? Thanks
Hi Bonnie, I’d halve the recipe and it’ll make about 10 to 12 cupcakes. Bake them at 150°C / 300°F (fan off for an even rise) for 20 – 22 minutes. Jimmies would be a great addition. I recommend using American jimmies instead of the ones we get here at Coles or Safeway as those tend to bleed into the batter. The American ones are coated and hold their shape better. I bought mine on Amazon. Hope that helps. N x
Hi Nick
Just a cheeky ask, seeing that I keep making this cake because it’s so gorgeous,I keep making different fillings for it
Any chance of different recipes for the actual sponge cake
I’m to nervous to try and add fillings myself in case they ruin the cake
Having said all that I totally understand if you don’t
Many thanks for all the wonderful recipes
Working on it! N x