Vanilla Cake

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4.8 from 59 votes
57 Comments

My vanilla cake recipe is just delicious! Itโ€™s moist and slightly dense, which is what you want in a cake. Fluffy cakes arenโ€™t meant to be decorated like the ones youโ€™ll see in this book. The best part about this recipe is that itโ€™s so moist that you donโ€™t need to add any simple syrup (sugar syrup) to keep it from drying out. Same deal with my cupcakes. And you can add any flavourings or colours you like to this recipe: berries, liqueurs, food gel colouring โ€“ the options are endless!

Neelam โ˜…โ˜…โ˜…โ˜…โ˜…
This is now my go-to vanilla recipe. It is delicious and extremely flavoursome and soft in texture.

Vanilla Cake

Vanilla Cake

Moist Vanilla Layer Cake

This moist vanilla layered cake is soft, tender, and light. Paired with smooth buttercream, itโ€™s the perfect cake for birthdays or any celebration.

Serves 20

4.8 from 59 votes
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Prep: 45 minutes
Cook: 1 hour
Cool: 4 hours
Total: 6 hours
Course: Dessert
Cuisine: American
Calories: 414kcal

Ingredients

Vanilla Cake (1 batch)

  • 430 g all-purpose flour, plain flour
  • 265 g caster sugar, superfine sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 125 g unsalted butter, softened
  • 2 large eggs, room temperature (55g each)
  • 375 g whole milk
  • 125 g vegetable oil, or canola oil
  • 40 g Greek yoghurt, or sour cream
  • 7 g vanilla extract

Frosting (1 batch)

  • 500 g unsalted butter
  • 1 tsp salt
  • 1-2 tsp vanilla extract
  • 30 g milk, warm (see notes)
  • 260 g powdered sugar


Instructions

  • Note: To make the six-layered cake shown in the photos, bake two batches of cake. Divide the batter into three cake tins, then trim each cake in half to create 6 -layers. For a four-layered cake, make one batch and divide it between two cake tins.

Vanilla Cake

  • Preheat a fan-forced oven to 140C / 285F (160C / 320F for no fan). For a 4-layered cake (1 batch), spray two 20cm / 8-inch cake tins with oil and line the bottoms with baking paper. For a 6-layered cake (2 batches), spray three tins. Set aside.
  • Combine dry ingredients – Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer or stand mixer with a paddle attachment until well combined.
  • Add the butter – Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add remaining ingredients – Add the eggs, milk, oil, Greek yogurt and vanilla. Mix on low speed until all the dry ingredients are combined. Use a spatula to scrape down the sides and bottom of the bowl, then mix on low speed for another 20 seconds. Itโ€™s at this point that you can add any additional flavorings or food-gel colorings to the batter.
  • Dividing the batter – For a 4-layered cake (one batch), divide the batter between two tins. For a 6-layered cake (two batches), divide the batter between three tins. Using an ice cream scoop helps distribute the batter evenly, ensuring the cakes bake at the same rate.
  • Bake – Place all cake tins on the middle rack and bake for 50โ€“60 minutes, or until a toothpick inserted in the center comes out clean. If the toothpick is coated with wet batter, continue baking for 5 minutes at a time until fully baked.
  • Cooling the cakes – Let the cakes cool in the tins for 10 minutes, then transfer to a cooling rack until they reach room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 3-4 hours or overnight. This makes trimming and layering easier.
  • To trim the cakes – Use a cake leveler or a serrated knife to trim the cakes in half. Make sure you're eye-level with the cakes to keep the layers flat. One batch makes 4 layers, and two batches make 6 layers.
  • To layer the cake – Spread a dab of frosting onto a 25 cm / 10-inch cake board or serving plate. Place the first cake layer on top and gently press down to secure it. Pipe a ring of frosting around the edge, then fill the center with more frosting. Add the next cake layer and repeat until all the layers are stacked. A cake turntable and offset spatula will help make the process smoother.
  • To crumb coat the cake – Spread a thin layer of frosting over the sides and top, making sure to fill any gaps between the layers. Chill the cake in the fridge for 1 hour to set the crumb coat and trap any loose crumbs before the final layer of frosting.
  • Adding the next layer of frosting – Add the final layer of frosting to the top and sides of the cake. Use an offset spatula to spread it evenly, then use a bench scraper to smooth the top and sides while turning the cake on the turntable.
  • To finish decorating the cake – fit a piping bag with a Wilton 1M star tip and pipe buttercream swirls on top. Drizzle chocolate sauce around the edges (optional) and add sprinkles to complete the look.

American Buttercream Frosting

  • Cream butter – In a large bowl, add softened butter, salt, and vanilla extract. Beat on high speed for 5 minutes until pale and fluffy. Use a stand mixer with a paddle attachment if you have one.
  • Add the sugar – Scrape down the bowl, add sifted powdered sugar, and beat on low speed until combined. Then, increase to high speed and beat for 10 minutes.
  • Smooth the frosting – Add warm milk and beat on medium speed for 5 minutes to achieve a smooth texture.

Notes

Butter for frosting – Make sure your butter is soft! If you store your butter in the fridge, microwave it for 10 seconds at a time, flipping it over each time until itโ€™s soft. Not melted. You want it to be soft enough that if you press on it with your finger thereโ€™s a little resistance, but your finger can make a dent.
Milk for frosting – Start with 20g of milk and beat it into the frosting. If you feel like it needs a little more, go ahead and add it. The milk helps smooth out the frosting, but keep in mind, it also softens it. So if it’s warm where you are, you might want to skip it!
Why I use less sugar in my buttercream frosting
This recipe uses less powdered sugar than most traditional American Buttercream recipes to create a smoother, less sweet frosting. If you prefer a stiffer frosting for piping or need more structure for warmer conditions, you can add an extra 100 – 200g of powdered sugar without making it overly sweet. Just keep in mind, more sugar means a firmer texture.
How much frosting do I need to make?
The frosting measurements in this recipe make 1 batch of frosting. Iโ€™ve designed it this way because 1 batch is the amount of frosting that will fit in most mixing bowls for home bakers. If youโ€™re using a stand mixer, you can fit 2 batches in at one time.
  • 1 batch of cake – If youโ€™re making 1 batch of cake (4 layered cake) youโ€™ll need 2 batches of frosting.
  • 2 batches of cake – For a 6 layered cake (6 layers of cake) youโ€™ll need 3 batches of frosting.
This will be enough frosting to fill each layer, crumb coat the cake and add a final coat of frosting.
Fix stiff or over-aerated frosting:
  • Microwave half of the frosting in a heatproof bowl for 10 seconds (until jiggly, not melted). Combine it with the rest of the frosting and beat on medium speed.
  • To remove excess air, use a spatula to gently press out the air bubbles. Alternatively, keep the mixer running on low speed until ready to use.
Storage – This cake can be stored in an airtight container, in the fridge for up to three days.
Freezing the cake layers – if you want to make the cakes ahead of time, you can freeze the layers after theyโ€™ve cooled. Wrap tightly in plastic wrap and freeze for up to two months.
Nutrition โ€“ is an approximate and is based on per slice of cake. The 6-layered cake serves 20 people. The 4 layered cake serves about 14.
A note on measurements โ€“ this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply arenโ€™t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Serving: 20g
Calories : 414kcal
Carbonhydrates: 32g
Protein: 4g
Fat: 27g
Saturated Fat: 17g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 7g
Trans Fat : 1g
Cholesterol: 88mg
Sodium: 258mg
Potassium : 88mg
Fiber: 1g
Sugar : 16g
Vitamin A: 841IU
Calcium: 77mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

57 comments

Abigail Copping June 17, 2021 - 9:03 am

5 stars
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!

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Nick Makrides October 5, 2024 - 3:05 am

Hey Abigail! Iโ€™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

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Julie August 2, 2021 - 12:46 am

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.

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Nick Makrides September 19, 2021 - 5:54 am

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

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Ndino August 27, 2024 - 2:41 pm

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

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Nick Makrides October 5, 2024 - 3:00 am

Hey Ndino! For 3 x 8-inch layers that are at least 3.5 cm tall, Iโ€™d suggest sticking with the full batch recipe as it should give you the height you need. Youโ€™ll just want to divide the batter evenly between your tins and youโ€™re good to go. Hope that helps! N x

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Ndino (Johan) October 19, 2024 - 2:24 pm

Thanks Nick! Is this your latest updated recipe I was eagerly waiting on?

Nick Makrides October 25, 2024 - 11:48 pm

Hey Johan! This is still the original recipeโ€”Iโ€™m still working on the new vanilla cake version, but itโ€™s coming soon! Thanks for your patience and excitement! N x

Anina Stokes January 2, 2022 - 8:57 pm

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.

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Nick Makrides January 4, 2022 - 1:18 pm

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

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Hidee August 18, 2021 - 11:03 pm

5 stars
Love your recipe…will be trying it out tomorrow 19/8/2021…thanks…keep creating…๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

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Nick Makrides August 22, 2021 - 4:18 am

Thanks Hidee! Hope you love them! N x

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Nick Makrides September 19, 2021 - 3:15 am

Awesome! It’s such a delicious tasting recipe. I love it. Hope you love it too! N x

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Gail Green September 20, 2021 - 9:54 pm

Hi Nick,

I made your millionaire shortcake and itโ€™s was amazing. I received a many compliments from friends, family and work colleagues. Please keep up the the good work.๐Ÿค—

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Nick Makrides October 5, 2024 - 3:04 am

Hey Gali! So happy to hear the millionaire shortbread was a hit! Thanks so much for sharing that, it means a lot. Iโ€™ll definitely keep the recipes coming! N x

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lovee December 26, 2021 - 2:13 am

thank you for making this recipe.

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Nick Makrides January 4, 2022 - 1:11 pm

You’re so welcome! N x

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Amrutha February 8, 2022 - 10:56 pm

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 ๐Ÿ™‚

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Nick Makrides August 4, 2022 - 11:11 am

Hi Amrutha! Glad you enjoyed the recipe! For a 3 layered 9″ cake you would need to make 4 times the recipe ๐Ÿ™‚ Hope that helps! N x

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Regina Garcia February 16, 2022 - 6:11 pm

Hi
I want to make a smaller cake, can I use half of everything or you think it wont work.
Thanks โ˜บ๏ธ

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Nick Makrides August 2, 2022 - 10:56 am

Hi Regina, that should be ok. N x

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Sonya March 4, 2022 - 8:37 am

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?

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Nick Makrides August 2, 2022 - 10:05 am

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

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Shreya April 22, 2022 - 6:10 am

Can we use salted butter and skip the salt in the recipe?

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Nick Makrides April 26, 2022 - 12:32 pm

Yes! That should be fine Shreya! N x

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Han April 30, 2022 - 10:07 pm

5 stars
How long will this cake keep fresh for?

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Nick Makrides May 3, 2022 - 11:36 am

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

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Toyin August 9, 2022 - 5:11 pm

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

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Nick Makrides August 30, 2022 - 11:16 am

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

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Margherita September 3, 2022 - 3:45 pm

Hi! I was thinking about making this cake but with the chocolate fudge frosting. What do you think? Sounds good?

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Nick Makrides September 5, 2022 - 3:33 am

Yep! that would work well! N x

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Margherita September 14, 2022 - 6:43 pm

If I do 6 layers should I double the chocolate fudge frosting of the chocolate fudge cake?

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Nick Makrides September 15, 2022 - 11:42 pm

Hi Margherita! If you want to fill and cover the cake I would make 1.5 times the ganache frosting recipe ๐Ÿ™‚

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Vivian Njoku September 14, 2022 - 1:02 pm

Must I add Greek yogurt

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Nick Makrides September 15, 2022 - 11:49 pm

Hi Vivian! I would highly recommend it, but you can use sour cream as an alternative ๐Ÿ™‚ N x

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Abbie September 23, 2022 - 8:20 am

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 Iโ€™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

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Nick Makrides October 31, 2022 - 7:20 am

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

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Hayley November 1, 2022 - 12:15 am

Can these cakes be frozen and decorated once defrosted? Would I take them out the day before decorating?

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Nick Makrides November 1, 2022 - 4:38 am

Hi Hayley! Yep, that should be fine ๐Ÿ™‚

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Gigi March 6, 2023 - 2:34 am

5 stars
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 recipesโ€ฆ 10 out of 10 would recommend!

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Nick Makrides April 7, 2023 - 12:36 am

Thanks so much Gigi! N x

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Caitlyn May 22, 2023 - 1:12 am

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.

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Nick Makrides June 24, 2023 - 3:11 am

Hi Caitlyn! Should be ok. If you give it a go, let me know how it went! N x

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Andrea June 27, 2023 - 11:08 pm

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?

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Nick Makrides October 5, 2024 - 3:04 am

Hey Andrea! That sounds like a delicious twist! To add champagne, Iโ€™d replace some of the milk with champagneโ€”start with about 60g and adjust as needed. For the raspberries, Iโ€™d suggest gently folding in fresh or freeze-dried raspberries right before baking so they donโ€™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

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Leia July 11, 2023 - 2:37 pm

Hi, if making this recipe how much batter would I need for 4 layer 10โ€ 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.

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Nick Makrides August 9, 2024 - 9:32 am

Hi Leia! I would make another 1/3 of the recipe. So instead of doubling the recipe, I would triple it.

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Amelia July 28, 2023 - 5:59 pm

Hi. Iโ€™ve been using this recipe for 8 inch pan 6 layers. Iโ€™ve never doubted the recipe or the method. But I need to make smaller and taller cakes so Iโ€™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.

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Nick Makrides October 5, 2024 - 3:01 am

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

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Shannen September 12, 2023 - 6:55 am

5 stars
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!

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Nick Makrides September 13, 2023 - 6:07 am

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

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Stephanie April 14, 2024 - 4:11 am

Hey Nick I was wondering if I can substitute the milk for evaporated milk?

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Nick Makrides April 17, 2024 - 5:51 am

Hi Stephanie! Unfortunately I havent tested it with evaporated milk so I couldn’t say for sure.

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Krista April 26, 2024 - 2:49 pm

Hi Nick! For a 6 layer, 12″ x 2″ round cake how many times would I need to multiply the recipe by? Thank you!

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Nick Makrides July 24, 2024 - 10:19 am

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.

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Neelam December 30, 2024 - 4:18 am

5 stars
This is now my go-to vanilla recipe. It is delicious and extremely flavoursome and soft in texture.

Reply
Nick Makrides December 30, 2024 - 4:32 am

Wow, thanks Neelam! N x

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4.80 from 59 votes (53 ratings without comment)

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