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Reader Interactions


  1. CheddyCakes says

    Hi, do you have the Vanilla Cake Recipe below in ounces/cups? I have an upcoming wedding cake id like to test it for.
    Thanks in advance!

    • trish says

      Hi, CheddyCakes! I’ve updated the recipe, though I highly urge you to measure by weight – it’s easier, more accurate, and ensures consistent cakes. πŸ™‚ Hope you’ll like the vanilla cake!

  2. Carol says

    Pieces of egg. Do I assume 1 piece is one egg? Thanks.

    • trish says

      Yes, you are right! πŸ™‚

  3. Hilda Collins says

    Are you sure that it takes 5 cups of all-purpose flour? That sounds like a lot of flour to me.

    • trish says

      Yes, the measurement is really 625 grams or 5 cups at 125 grams per cup. This is quite a tall cake, as I’ve mentioned above. The height of each baked round (before torting and leveling) is around 3.5-4 inches. You can definitely half the recipe if you wish to have thinner cake layers. Hope this helps!

  4. Linda says

    I find there is a lot of variance with egg sizes and usually weigh my eggs and then use an equal weight of butter … how does this recipe compare. Does the weight of butter equal the weight of the 8 eggs. Could you give me an idea of the total weight of the eggs you use if the weighing is so important to the success of this cake. Many thanks.

    • trish says

      Hi, Linda! From where I am, large eggs (without shell) weigh from 50 to 53 grams. For the 8-inch recipe above, my 8 large eggs had a total weight of 412 grams. Hope this helps!

  5. Destiny says

    Do the instrucrions also go for the 6 and 10 inch cakes just using their ingredient measurements? And does the ingredient recipe make 2 each of their cake pans also ?

    • trish says

      Hi, Destiny. Yes, the instructions are the same for the 6 and 10-inch cakes. You would also need 2 6-inch and 2 8-inch pans which will yield to 2 layers each pan.

  6. Samantha says

    Could i bake this on a sheet pan ?

    • trish says

      yes! You can use download the free conversion chart so you can adjust the amount of ingredients for the pan size that you have.

  7. Donna says

    Can this recipe be used for a half sheet cake?

    • trish says

      Hi, Donna! Yes, you can. Download the free baking pan conversion chart so you can adjust the amount of ingredient for 13×9 pan or whichever pan you have.

  8. Marubi says

    4 stars
    Maybe I misunderstood the recipe but this does not make 4 layers, each 4 inches thick? After re-reading the instruction it seems you get 4 inches per pan, two pans. So 2 inches per layer if you then cut each pan into two.
    I made it but I halved the recipe since I only wanted two thick layers. That was before re-reading so now I have two not-particularly-thick layers. Still a great cake though! Just won’t be as tall as I expected.

    • trish says

      Marubi, thank you so much for the feedback and I’m glad you liked the cake! This recipe yields around 3.5 to 4 inches thick per pan. So it should yield around 1.75-2 inches per layer if you cut each pan into two.

  9. Lina says

    Helloo….if i have baking powder double action, should it changed recipes? Thanks

    • trish says

      Hi, Lina! The regular baking powder I buy in the grocery is always double acting powder so it should not change the recipe. =)

  10. Pat says

    Can this cake be used to cover fondant?

    • trish says

      Hi, Pat! I have never tried but I don’t see any reason why fondant will not work. =) But I think you need to cover the cake with a thin layer of buttercream to help the fondant stick to the cake.

  11. Angela says

    Hi, I am in the uk. Not sure where you are based. Should I use granulated sugar or caster sugar for this recipe? Many thanks x

    • trish says

      Hi, Angela. I use granulated sugar. But if you’re measuring the ingredients by weight, you can use either granulated or caster sugar. That’s the beauty of weighing ingredients – 500 grams is 500 grams regardless of how fine or coarse your sugar crystals are. =) Hope you’ll like the vanilla cake!

  12. Paula says

    Hi, Thanks for sharing this recipe. I was wondering if I can use buttermilk instead of whole milk?

    • trish says

      Hmmm, I haven’t actually tried replacing milk with buttermilk for this recipe. I would think when you replace the milk with buttermilk, the acidity of the cake batter will increase slightly so to balance it you have to replace some or all of the baking powder with baking soda. Sorry, I’m not much of help with this one but I would love to know the results if you’re going to try it out!

  13. Eve says

    5 stars
    Hi!! Your recipe sounds and looks amazing, could you please help me how to adjust it for high altitude or is it safe to bake over 2800 over sea level. I asume at sea level won’t be a problem. Thx in advance. Eve

  14. Karen says

    8 pieces of eggs? Dose this mean 8 whole eggs? Thank you for sharing ur recipe I can’t wait to try it!!

    • trish says

      Hi, Karen. Yes, it’s 8 whole eggs. Hope you’ll like the vanilla cake! =)

  15. Linda says


  16. Anna Maria says

    It’s in the oven for 35 min so far and it looks wonderful, I can’t wait to taste the final product!
    I used one 12×3 pan and it’s almost to the top!

    • trish says

      Yay! That’s a big cake! How did it go? =)

  17. terry spuhler says

    you mentioned that chocolate or lemon etc. can be added to the icing , how much of each do I add and what type? for instance for the chocolate would I add chocolate chips to the mixture over the heat to melt? How much lemon juice would I add?

    • trish says

      Are you referring to the Swiss Meringue buttercream that is linked from this page? If yes, for that recipe, add 85 grams (3 ounces) of milk chocolate (melted and cooled) as the last step, and you’ll have a milk chocolate buttercream. To make it a lemon swiss meringue buttercream, add lemon zest, lemon juice, or lemon curd. I usually start with a small amount and then add as I taste the buttercream. If I want just a hint of lemon then I’ll just go for about a 1 teaspoon of lemon zest and 1/2 teaspoon of lemon juice.

  18. Nancy says

    I tried this recipie and the recipie gave me two 8Γ—3 round cakes. The flavor is amazing, this is exactly what I’ve been looking for! I measured all my ingredients with a scale.

    • trish says

      Oh thank you for letting me know, Nancy! You just made my day! πŸ™‚

  19. Ann says

    Could I use this receipt for cupcakes?

    • trish says

      Yes. Half the recipe for the 8-inch cake and that should give you around 24 regular size cupcakes. You may need to adjust the time though. Bake at 350 F and start to check at about 17-minute mark.

      • Rose says


        • trish says

          Hi, Rose. For this specific recipe, I don’t recommend replacing the butter with oil. This cake is made by the creaming method – beating butter and sugar to give the cake a lighter texture. Oil is not a suitable substitute as it cannot be beaten to incorporate air.

  20. Keen says

    Hi… Can i use evaporated milk instead for the whole milk?

    • trish says

      I haven’t actually tried, sorry. But I would love to know how it turns out!

  21. Sheldene Jones says

    Hi, I have been using bf this recipe for my first attempt at a wedding cake. The 6” and the 8” have been amazing but the 10” literally looks itbhas been soaked in butter. I’m not sure what to do?

    • trish says

      Hmmm…I double-checked the measurements posted here and they should be correct. I am thinking maybe an ingredient hasn’t been measured correctly? Like too much butter or less flour? Using my free baking conversion chart and the 8-inch recipe as the base, I just multiplied all the ingredients by 1.56 to get the measurements for the 10-inch and .56 to get the measurements for the 6-inch.

  22. Tana says

    4 stars
    Hi i jist want to know if i can add preservative like alcohol to this recipe

    • trish says

      Hi, Tana. I’m pretty sure you can add alcohol as flavoring to this recipe, but I am not sure with the amount since I haven’t tried. Sorry, I won’t be of help with your question. I would love to know though in case you’d try!

  23. Kailey says

    Hi! I am working with only one set of 10-8-6 inch pans. Can I make the recipe work for those pans? Do you have a suggestion for the amount of batter in each pan?

    • trish says

      Hi, Kaily. Yes, it would definitely work if you have only 1 set of 10-8-6 pans. You just have an extra waiting time because you need to let the cake cool down a bit before releasing them and washing them again for the 2nd batch. Are your pans about 4-inches high? If not, make sure to add parchment paper to the outsides of the pan so it will not overflow.

      For the amount of batter in each pan, I would weigh the batter and equally divide them into 2.

  24. Isha says

    Can I use cake flour instead of all purpose flour?

    • trish says

      I haven’t actually tried, but I would think it’s ok to use cake flour instead of all-purpose flour. However, if you’re going to make tiered cakes I suggest to stick with all-purpose flour because we need its higher protein content for structure. Cake flour would make the cake more tender and crumbly, which might not be enough to support tiered cakes.

  25. achu says

    5 stars
    Hi!!! I want to make de 8″ recipe but instead of vainilla I want it to be chocolate flavour. How much of cacao powder do I have to add and how much of flour do I have to take ?? thanks for the recipes!!

  26. Karen says

    4 stars
    I love the flavor of this cake i made it for a wedding and it came out perfect, had to play around with the pans since i had too much batter. My question now is I want to try it for a tres leches cake, will the consistency work with the milk soaking? Thanks

    • trish says

      Glad you liked the cake! They’re great for tiered cakes, right?

      About the milk soaking, I’m sorry I haven’t tried it yet with this cake so I won’t be of much help. I would love to know your results though!

  27. Khizrah says

    5 stars
    Hi, your recipe sounds good but does it rise with plain flour?? What happens if I use self raising flour instead of plain flour??

    • trish says

      Yes, it rises with using plain flour or all-purpose flour because we also add baking powder.

      Self-raising flour has baking powder and salt already mixed together so you could omit those ingredients. It also has lower protein content so the outcome of the recipe might slightly change. I haven’t actually tried using self-raising flour for this recipe though.

  28. Barbara says

    5 stars
    Hi, this is the best recipe I’ve ever come across. Here in Ghana is hard to come by all purpose flour and so I use soft/pastry flour and it still comes out great. Thanks a lot Trish

    • trish says

      Thank you, Barbara. That is so great to know! πŸ™‚

  29. Angel says


    I would like to make this cake for my friends wedding 6”, 8”, 10”, 14”… how many days in advance should I make the cake? And can I freeze the cake?



    • trish says

      You can make this up to 1 week again and then freeze the cake layers, though the closer to the event date the better. When I made this for a wedding cake, I made these vanilla cake layers 2 days ahead and stored them in the fridge, tightly wrapped in plastic cling wrap. I then assembled and frosted the cake 1 day before the wedding day. Hope this helps!

  30. Angelina Daintry says

    Hi Trish.

    I want to make a 9×13″ cake but when trying to do the calculation for the ingredients I got a bit confused. It seems I would need to do almost 1 1/2 times the 10″ cake size. That seems like an awfully big cake using like 10 cups of flour. Could you help me figure out the measurements?
    Thank you so much for your help.


    • trish says

      Hi, Angelina! My short and simple answer is to use the ingredient amounts listed for the 6-inch cake.

      And this is my long answer if you’re interested. =) Converting this recipe from 8×4 round to 9x13x2 rectangular cake is quite tricky because the conversion formula assumes that the yield and height of the cake stay the same. Note that this recipe yields 2 8-inch round cakes that are about 4 inches high each; this is quite a tall cake! So the reason why the amount of ingredients are extremely big is because the conversion assumes you will also be baking in 2 9×13 rectangular pans that would yield a cake around 4 inches in height (for each cake) as well.

      Here are my thoughts…If I were to convert this recipe to make only 1 layer of cake in a 9x13x2 pan, I would first divide each ingredient the recipe calls for into 4 before multiplying it with the conversion factor which is 2.33. So for the sugar, you would need 310 grams (533 / 4 x 2.33).

      Fill your 9×13 baking pan up to two-thirds full so the batter doesn’t pour over the sides; you might have a bit of batter left. Hope this helps!

  31. Sofia says

    Can I make that vanilla cake recipe under my Fondant cake?

    • trish says

      Yes, you can!

    • trish says

      Yey! Thank you so much for letting me know, Patricia!!!!

  32. Dee says

    5 stars
    Thankyou so much for this. I was looking for this type of recipe and conversations for almost a year now, i tried it and it turned out amazingly though I’d also like to know what formula should i use to convert a recipe for round pan to heart shaped pan?

    • trish says

      I’m glad it worked for you, Dee! I haven’t tried making this in a heart-shaped pan so I’m not really sure. But if I were to do it, I would use a round pan that is closest to the size of my heart-shaped pan. Then I would half the recipe for that pan size since this recipe yields a tall cake – definitely more than 2 inches. Most heart-shape pans I see are only around 2 inches in height.

  33. Jenny says

    Hi there, I have also tried the 10 inch cake, as a single layer, using 487 gr flour, but it is butter soaked. I have been unable to download your pan converter, can I get that info anywhere else?
    Would a longer, hotter bake help, do you think?

    • trish says

      Oh my, sorry that happened to you! It’s hard to say what specifically went wrong since I don’t see your actual batter. I am thinking maybe butter was not measured correctly? or there are lumps of butter not mixed well or needs more mixing for the butter to fully incorporate? There are many things that could go wrong, sorry I’m not much of help. How about you try a single layer of the 6-inch first and see from there?

      Were you able to check the spam folder? =) Sometimes it goes straight there. If not there, just let me know and I’ll gladly resend it to you.

  34. elaine grant says

    just a bit confused! does the recipe make just one 8×4 inch tall cake??? just doesn’t seem enough for 2 8x4inch tall cakes

    • trish says

      This makes 2 8-inch cakes and each cake is around 4-inch high. I then torte/cut each cake into 2, giving me 4 layers (as you see in the photos).

  35. Aina says

    Hi, if i half the recipe do I half the baking time too?

    • trish says

      Nope. If you half the recipe, you would need just 1 baking pan instead of 2 but same baking time.

  36. Leentjie says

    Can this recipe be altered to make a chocolate cake? I absolutely love this recipe. Finally found my ultimate vanilla cake recipe. Thank you.

    • trish says

      Glad you love the outcome! Thank you for trying this recipe and sending me feedback. =) The chocolate version is in the works. The difference is not just in flour to cocoa ratio. Please watch out for it soon.

  37. Leentjie says

    5 stars
    Can you make a chocolate cake using this recipe? And if so what would the flour to cocoa ratio be?

  38. Emily says

    3 stars
    I spent ages weighing out correctly as I usually use cups and the butter grease thing has happened to me too πŸ™

    • trish says

      oh no! so sorry to hear that…I wish I was there to see your batter. Did you use the recipe for 8-inch? Were all your ingredients at room temperature?