Bake a cake just like Grandma used to with this Vintage Buttermilk Vanilla Cake Recipe From Scratch. A delicate layer cake topped with homemade vanilla buttercream frosting!
I spend a lot of time thinking about how cooking and baking has evolved over the years. (I know that is a weird thing to ponder)
Would my Grandma approve of this generation of convenience cooking? She had 5 kids, of course she would take advantage of quick and easy recipes. So long as it still tasted good.
I’m positive my Grandma would still make her cakes from scratch. Does boxed cake mix taste good? Sure it does. But, do you know what tastes better?… This Buttermilk Vanilla Cake Recipe From Scratch.
I consciously kept this cake plain. First, I wanted the vanilla flavor to shine. Second, this cake can be enjoyed as is. Or dress it up however you want. Top with fresh fruit, edible flowers or sprinkles. This cake is the perfect starting point for your unique creation.
I wanted to highlight Rodelle Reserve Vanilla in a classic recipe for the modern day. Rodelle Reserve uses the best in historical techniques and modern technology to make the best vanilla available with the purest of ingredients and a vintage feel.
Sometimes it is worth a little extra time and effort to get the best. Rodelle Reserve was aged for 6 months in French Oak barrels to enrich the vanilla flavors and soften the harsher alcohol flavor that all extracts inherently have.
That is how my Grandma used to bake, with quality ingredients and lots of love. (of course)
This cake is timeless but will not take you all day to make!
Get your bottle of Rodelle Reserve now! Only 1600 bottle are available!
The imported Italian bottles were screen printed, and each bottle contains a gourmet Madagascar Bourbon Vanilla Bean. No one bottle will ever be the same!
So this one’s for Grandma. I think she would approve.
- 1/2 Cup Unsalted Butter (softened)
- 1 Cup Sugar
- 2 Large Eggs
- 2 Cups Unbleached Cake Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 1¼ Cup Buttermilk
- 2 teaspoons Rodelle Reserve Vanilla
- 1½ Cups Unsalted Butter - softened
- 6 Cups Powdered Sugar
- 1 teaspoon Rodelle Reserve Vanilla
- 2 teaspoons Buttermilk
- Preheat oven to 375°F
- Cream butter and sugar. Add eggs.
- Mix flour, baking powder and salt.
- Gradually add dry ingredients to wet while alternately adding buttermilk.
- Mix in vanilla.
- Divide batter between 2 (8") round cake pans that have been generously greased with butter or shortening.
- Bake 25 minutes or until edges are light golden brown.
- Allow cakes to cool in pans for 10 minutes. Transfer cakes to cooling racks. Allow to cool completely before frosting.
- In a stand mixer fitted with the whisk attachment, whip the butter for 1 minute.
- Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition. Mix for 30 seconds between each sugar addition.
- Add vanilla and buttermilk.
- Mix on medium/high speed for 4-5 minutes. Frosting will be light and creamy.
- Chill in the refrigerator for 30 minutes before frosting your cake. Whip once more before frosting cake.
Adapted from Eet Smakelijk
I am proud to be a brand ambassador partner with Rodelle. I receive free product as part of my brand ambassadorship. All opinions are 100% genuine.
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Is there an “affordable” version of this vanilla?
Hi Margaret, this Reserve Vanilla is a specialty gourmet product. But you are in luck because Rodelle makes high quality vanilla extracts that are more affordable. You can check them out here: http://rodellekitchen.com/explore-baking-ingredients/vanilla-ingredients-gourmet-baking 🙂
Huge question…..What is the high altitude adjustments?
I recently moved to high altitude and have yet to make a cake (so far my cookies are suffering!) I have been asking around for high altitude baking tips and have been referred to this guide several times >> http://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Nicole,
This cake looks really great. I am a vegetarian. So can’t use eggs for cake. Can you suggest any other ingredient as a replacement for eggs.
I don’t have much experience with egg replacements. But I found this handy egg substitute graphic: http://skillet.lifehacker.com/this-cheat-sheet-shows-the-best-egg-substitutes-for-ba-1684302007?crlt.pid=camp.LC19VlQflIUI
I think because of the buttermilk using Energ Egg replacer works really well. This is my go to cake since my son has an egg allergy too. The best part is the cake does not crumble when cut.
Awesome! Thanks for leaving a comment with your experience 🙂
This is a perfect cake for me to make for my sons 4 year old birthday party! He wants a white cake with white frosting and strawberries on top. I can’t wait!
He has good taste! Enjoy! 🙂
So simple! What is the shelf life of this cake recipe?
I would refrigerate the cake and eat it within 3-4 days. It probably will not go bad at 4 days but it will get stale. You could always try freezing pieces.
Hi can I use plain flour instead of cake flour?Pls suggest
Yes, you can. Cake flour makes the cake a bit lighter is all.
I only have 2 9″ cake pans…. Do you know what I can do with the recipe to accommodate this?
Hi Kaitlyn! The 9″ pans are just slightly larger than the pans I used. I would probably just follow the recipe, use the 9″ pans and watch closely during the last 10 minutes of baking. The cake layers will be a little thinner and the cooking time may have to be adjusted slightly. Enjoy!
Dis cake was da bomb yo! dough wasn’t 2 fluffy when me and my bros put it in too pans, but they ate that sh*t like it was a plate of dumplings on Chinese New Year! Thanks fo dat recepie yo!
LOL! Awesome! So glad everyone loved this cake!
Wow this cake was really good! I look forward to making it in the future!?
Thanks! 🙂
Hi, will this recipe make a 9″x13″ cake ok? I want to use this as a base for a tres leche. Thank you!
Nikky
Hi Nikky! I have only made this as a layer cake. But I imagine it will work for a 9×13. The baking time may vary so watch closely.
I just made this cake for my grandparent’s birthday party tomorrow, I’m hoping everyone loves it! I’ll post feedback after the party. Thanks!
I hope everyone enjoyed the cake and the birthday party! 😀
That looks delicious! It would not be safe in my home if I made it! haha!
Hey, same here! I try to get cake outta my house as soon as possible.
Hi Nicole, can I use Madagascar Bourbon Pure Vanilla Paste instead of the Rodelle Reserve Vanilla:(..? I would LOVE to make this cake for my son’s birthday in a couple and will not receive this in time to make the cake if I order online…Thanks
Hi Clarisa. Yes, you can absolutely use Vanilla Paste (my favorite ingredient!) or regular vanilla extract. Enjoy!
**Would LOVE to make in a few days I meant to say..lol Or could I use instead regular vanilla extract..??
THANKS SO MUCH…
Hi I made your cake and we both loved it. but I didn’t have cake flour so I googled and used reg all purpose flour and cornstarch. I also just used regular vanilla extract. The cake is moist and vanilla tasting. I had icing that I had in the freezer so that is what I used. My cake layers were only about 1 inch tall so not sure if that is correct or not. I will be making this again over Easter and will use cake flour. I love baking with buttermilk..Just make everything better. Thank you for a great easy cake to make. Andi thewednesdaybaker.blogspot.com
That is a great tip about the cake flour. Thanks for sharing! I’m so happy that you enjoyed this cake 🙂
Hi Nicole, this looks gorgeous and I will certainly be giving this one a try 🙂
Thanks Marie! This is definitely a favorite of mine … hopefully yours too 🙂
I would like to make this in a sheet pan with half being chocolate and half this white cake. Do you have any idea how I can figure the baking time? I have only done rounds previously and am not sure how to compensate.
I have only made this specific recipe as a round cake. I have made sheet cakes and I usually bake them at 325 for 45-50 minutes. Let me know if you give it a try and time/temp you cook it at. Thanks!
This cake is amazing!! I made it in 6″ rounds and had to adjust the bake time to about 35 minutes. Turned out perfect! Great recipe, thank you!
Thanks for coming back and leaving a comment about your experience and changes to the recipe. That really helps out others in the future. I’m also so glad you loved it!
My cakes did not rise AT ALL! I followed the recipe to a T, so I don’t know where I could have gone wrong. Any ideas??
Oh No! Baking fails are the worst! If you followed the instructing to a T, the only possibility I can think of is the baking powder. Baking powder can lose it’s effectiveness over time and it needs to be store in a cool dark place. There is a way to test your baking powder: Pour 1/4 cup boiling water over 1/2 tsp baking powder. It should bubble and froth up immediately. I hope this helps 🙂
Great tip. I will be doing before I start.
Hi I just made this cake and it was amazing. I used vanilla bean paste. Thank you for sharing
Awesome! I’m happy that you enjoyed it 🙂
have you ever had a problem with the density from not using any baking soda? I’m looking to try a new vanilla cake recipe also my vanilla cake is coming out brownish can this be caused by using farm fresh eggs?
Hi Lisa. No, I haven’t heard of ant density issues. In fact this cake always turns out super light for me. The eggs could be the culprit. They may be larger than the store eggs. I know that if a cake batter has too many eggs it does cause a density issue and possible the color issue as well.
Any recommendations for using this recipe for making cupcakes or should I be fine to just use as it?
I have not used this recipe for cupcakes and I do not see that any of the commenters have either. Sorry I can’t be of more help. Let me know if you give it a try and if it does work for cupcakes. Thanks!
Since I discovered this recipe some months back I can’t remember how many times I’ve used it. It is not only delicious but also very moist. However, I fond the batter too thing so I add an extra half cup of flour for every recipe.
I have also used it for cupcakes and it was just as nice. Using it again today.
Thanks for the feedback and the tip 🙂
Nicole, I have try your recipe 2 times and the cake do not rise. The flavor is delicious but the texture is not good.
Any tips? Have no clue why it did not rise. I used low fat buttercream, cake flour, 3 teaspoons of baking powder and the rest of the ingredients just how the recipe says.
Please help!
There have been a few people that have had the same issue while others have had no problem. Baking can be so temperamental. I always suggest making sure to use fresh baking powder and be very careful to accurately measure all ingredients.
Hi! My name is Barbara from the Bronx (like J. Lo) and I found your recipe through Pinterest. I made your recipe yesterday and I wanted to mention that I did find, like some other commenters, that the cake is not a tall rising cake. Also, you threw me off with the sea salt because I had no idea what kind of sea salt were you referring to. Was it the course kind or fine sea salt kind? Did it matter which one? It came out well in the end with my course sea salt. The frosting was very good and my toddler daughter wanted to eat it by the spoonful. Wonderful recipe. It is a keeper in my book.
Thanks Barbara! And yes, I need to start using Kosher Salt in my recipes. I think my affinity for sea salt throws people off. Glad you enjoyed 😀
Is it ok to make it with plain all purpose flour?
Well I tried the recipe this morning and it did not turn out well. I followed the directions and added everything correctly but the cake did not rise at all.
Hi Lyn. While the cake layers are not supposed to be giant they should have risen for you. The cake flour and baking powder should definitely get a rise. I know that sometimes if my baking powder gets older it affects the rise. That could be a possibility.
Will this cake hold up to being covered in fondant or is it too light & fluffy?L
I am not sure. I don’t really have a lot of experience with fondant. This cake is quite delicate so I would guess No.
Absolutely a winner! Delicate and fluffy and so damn irresistible by all who tried it!
Thank You
So great to hear! I’m happy you and yours enjoyed 😀
Is this super moist? Because I only like cake that is super moist, not dry and cakey. If not, I’ll pass on making it.
Elizabeth Anne
I would not describe this cake as super moist. Although it is not dry either. It is a delicate cakey texture.
While a lot of my family and friends define themselves as “chocoholics,,” I am definitely a “vanillaholic.” That said, I made this cake recently and it is perfect for me. Even my chocoholic friends liked it. I used kosher salt instead of sea salt and regular vanilla extract (adding about 1/2 tsp. extra.) It was .as good as you reported it to be! We were six people and there was NONE LEFT at the end of the evening!!! I am going to make it again and freeze slices just for me!!
PS—This frosting recipe is perfect for this cake! I can’t imagine this cake with any other.
Thanks Marie! That means a lot. I’m glad you love it 🙂
Hi Nicole,
Thank you for sharing your recipe. I baked this last nite but when I cut it today I find the cake was dense. Not like yours fluffy. My frosting was gritty too. However, the taste was good though. I am only sad because of the texture. Do not know where did I go wrong. Could it be I used the mixer to mix the flour ? I did not over mix and was on low. Or am I suppose to gold using just spatula ?
Wanted to show you the pictures but not able to attach here though.
Oh no, Shirley. A density issue could be a few possible issues. Older baking powder can affect the rise and texture, using cake flour creates a lighter texture and if perhaps you used xlrg eggs that could create a more dense texture. Using a mixer shouldn’t be an issue as long as it is not overly mixed.
Hi! Love this recipe!!! Does the cake need to be refrigerated? I made the cake this AM for tonight and was just curious… I understand it should be if you have leftovers after the first day but was curious about same day. Thank you for sharing this DELICIOUS, easy-to-follow recipe!
This cake should deb fine left out for the day as long as your house isn’t super hot. You wouldn’t want the frosting to start dripping off the cake! Enjoy 😀
I made this as a sheet cake and it was delicious! My daughter wants me to make it for school but as cupcakes. I’m worried that it is not dense enough to hold up as cupcake. I did use xlarge eggs and may do that again for cupcakes. Anyone else try it as cupcakes?
So glad to hear it, Anne. I have not tried this recipe for cupcakes and do not see any commenters that have either. This cake is quite delicate so I’m not sure how well it will do for cupcakes. Let me know if you give it a try.
How come your the buttercream on your photos are so White? When I make the buttercream they turn out light yellow colour
Hmmm, as it only has 4 ingredients perhaps the butter I used is lighter than your preferred brand. Butter can vary in color depending on brand. Also, if you beat the butter a little longer it can lighten up a bit 🙂
Beat the butter like hell. 5, 6, 8 minutes. Butter doesn’t over whip although if you live in a hot place the friction from the mixer can melt it, which is no problem, just stick it in the ref for 15 minutes, if you feel that its too close to room temp. then continue whipping after it gets a little cold. (I always beat my butter cold)
Great Recipe!!! Made a Gluten Free Version wOrange Flavoring- layers were light fluffy and Great Taste…. Great Find Thank You!!!
I have this cake in the oven now but was wondering if I can freeze cakes for three days and then frost. Will they keep OK in the freezer if I triple wrap?
Sorry I missed your comment. I would think that the cake would freeze fine although I have not tried. Let me know if you gave it a try. Thanks!
I’m planning on making this recipe for Thanksgiving day (after turkey dinner):). It looks so delicious, I can’t wait to try it, sent my husband out for cake flour. Our entire family enjoys sweets and desserts!
I hope everyone enjoys! This is one of my most popular dessert recipes because it is simple and delicious. Happy Thanksgiving!
I baked this cake for my very picky daughter’s 20th birthday. She didn’t really want a cake, but was sooo glad that I baked this cake for her after she tasted it! The entire family said it was the best bday cake I’ve ever baked. (Thanks Nicole!) It was so moist, tender, & fluffy. The buttermilk gave it a nice contrast to the perfectly balanced sweetness. The cake recipe is definitely professional baker’s quality!!!
So happy to hear that you all enjoyed this cake! I adapted this recipe from a vintage cake recipe and those ladies sure did know how to make a simple yet classic cake back in the day. 🙂
Made this cake for my grandbabies and they loved it thank you very much
So happy to hear that you all enjoyed the cake 🙂
Have you ever double the recipe? I have to make this for a crowd and was thinking of doubling and using 3 – 9 inch pans instead. I know they would take longer to bake, buy I just wanted a larger cake.
I have not doubled the recipe. Let me know if you decide to try and how it turns out. Happy New Year!
First, I made your cake and did not double it, the reason being that I was asked to also bake a marble cake. Two cakes would be enough for the crowd. So instead of doubling your cake I made it as is. It is delicious, moist, and so favorable. It will now be my go-to vanilla cake.
Because of the love of lemon in my family, I made a lemon filling. I cut the cake to get four layers and filled it with just a “schmear” of filling. Then I made a cream cheese frosting (another favorite) that was lemon flavored. It was a hit. The cake held its own and I can see that it can stand up to any kind of frosting or filling. Thank you! I have been searching for years for a vanilla cake that wasn’t so dry that you needed to have coffee with it just to get it down. Just perfect.
Happy New Year to you too!
Oh, that all sounds amazing! I love all the different ways you have made this cake.
Made this cake for my boyfriend’s birthday and it was a big hit so thank you!! I did have a terrible frosting fail though. I thought I followed the directions but I definitely went wrong somewhere haha. It was super thick, stiff and wouldn’t stick to the cake! I had to run to the store last minute to buy frosting! Any tips for making the perfect frosting??
Hi Jess! I actually just made this frosting for my daughters birthday cake. You do have to whip the heck out of it to get it light and fluffy. It does start out thick and stiff. If you ever make this again I would suggest just whipping it longer and you can also add milk or cream by the teaspoon to thin the frosting a bit. 🙂
I added milk as well because it was a bit stiff, but that did the trick!
Great tip, thanks for leaving your experience 🙂
Hi there,
can I make this in a square pan? I will not able to transport a round cake- thanks so much!
Ami
Sorry for my delayed response, Ami. I have never made this cake in a square pan. But I’m sure it would be fine. Cooking time may be a bit different is all.
I am not a good baker. I can make sturdy breads, pound cakes, nut flour dense cakes, but not fine cake flour cakes.
I made this one for St. Valentine’s Day, and it turned out. Put fresh raspberries atop my heart shaped version (yes, that did change the baking time a bit..lol). Awesome taste, great recipe, one even I could execute decently.
Thank you!
Oh, that sounds gorgeous! I’m so happy to hear that this cake worked out for you. Sounds like you are a good baker to me 🙂
Loved the cake BUT, too salty with sea salt. Cut the salt in half and it’s perfect. The icing was very good!
Awesome! Thanks for the tip for those that may want a little less salt. I like my salt 🙂
Stumbled upon this recipe…I’ve not had luck with vanilla cakes from my standard bakers/sites, and buttermilk is one of my baking weaknesses. So glad I found it! Great taste and texture and easy enough that my 4 year old can help.
Fun variant: one time making it, at the end, I added an ounce of freeze dried strawberries that I had run through the food predecessor. Best strawberry cake I’ve had in a long time! Made it into tiny cupcakes and my husband’s co-workers raved.
Awesome! And I totally LOVE your version!!!
Can I cover this cake in fondant with 2 tiers ?
And do you have to use that kind of vanilla extract ?
I have never used fondant so I can’t say for sure. I’m more of a slap cakes together and frost it messy type of gal 🙂
THE RECIPE CALLS FOR UNBLEACHED CAKE FLOUR, IS IT OK TO USE BLEACHED CAKE FLOUR?
Yes, absolutely!
Hi! Thanks for the recipe! About how tall would you guess your layers were? I can’t decide if mine didn’t rise enough or if I’m overthinking it!
Thanks!
Kaitlyn
The layers were a good 1 and a half to 2 inches 🙂
I baked this cake lastnight and mine did not rise either. My baking powder was active. I’m wondering if were using buttermilk in this recipe if we should add a tsp of baking soda to help the rising process. My cake layers were only one inch tall. I’m not going to give up. I’m going to try this recipe again!
Let me know if you try adding a little baking soda. Perhaps that will help those that are having issues with the rise. Thanks for your feedback!
Well, I haven’t event purchased a bottle of wine that expensive. It’s $46 on Amazon. I think I will make this cake with vanilla paste and double it up. I have always thought buttermilk is the key to very moist cakes. I will make it this weekend and let you know.
Vanilla paste should do just fine. I love that stuff!
I just made this cake and it is great! I had to go back for a second piece just to be sure of my impressions. For the good of science, you know! I love the saltiness of the cake. I usually put salt in my icing to add some zing. I didn’t here – I followed your recipe exactly, and it works really well in the cake! I made mine in a 9×13 glass rectangle pan (pyrex) and it turned out well. No issues with being flat or too dense. It isn’t a large recipe so it didn’t make a high cake, but it rose an expected amount. Also, when I saw how much butter was in the icing, I was like “what???” and I just made 2/3 of the recipe of icing. Which I now think was a mistake. Should have made the whole thing. One note – I didn’t put my icing in the fridge because I thought it would be too stiff to spread. I was glad I kept it out – my house is 68 deg F and the icing stayed stiff while waiting for the cake to cool. I used regular Rodelle vanilla and it worked well. Thank you so much for sharing your recipe! I’ll definitely be making this again.
Haha! Thanks for taking the time to share your recipe changes. I’m glad you enjoyed 🙂
I absolutely love this recipe! ???????? It has officially replaced my Martha Stewart recipe that I have used for birthday cakes for my kids for years. My family loves it, and it doesn’t hurt that it’s much less expensive to make than my aforementioned recipe. I’m not a professional baker, but have been asked to bake my lemon version of this recipe as a two layer, 12×18″! I’m venturing into new territory, but you’ve provided a great recipe to get me there. Thanks so much for sharing!
So happy to hear that you love it!
Kasonya I need a good cake recipe that works for all size (especially12 by 18) . Would you share how you made it lemon and if you flipped the cake so it could be served on a cake board?? Thank you
I’ve made this cake several times. The first few times were great, then last time, it fell flat (literally and figuratively). I did some troubleshooting (my baking powder is still active) and read through comments and saw that others have had this problem. I did some research, and think the recipe may have too much baking powder, causing the batter to over-inflate, then pop. I didn’t have the time (or butter) to test this theory, but maybe someone else might get benefit from this.
Also, previous attempts were in winter/spring, this last try was during one of the hottest, most humid weeks of the year
Hmmm, strange that the first few times worked great and the last time did not. I do know that weather (humidity especially) can affect baked goods. Unfortunately I do not live in an area that ever has much humidity so I cannot test this recipe in that environment. Thanks for the feedback though. Now I wonder if that could’ve played a part in some of the other folks lack of success with this recipe.
I leave in a town where it is humid 365 days a year and I have never had any problems with this cake. It has to be something else responsible for the fail.
You can’t see the whole recipe because the Home Depot ad covers it.
Apologies, Susan. I’ll look into that ad.
Would table salt work instead of sea salt?
Apologies for the delayed response. I suggest sea salt or kosher salt. I am not a fan of iodized table salt because of the bitter flavor. But, if that is what you prefer and are used to I’m sure it would be fine.
will this cake hold up to a chocolate ganache being poured over the top?
I’m not sure it will, however, I have never tried it. This cake is more on the delicate side.
Hey nicole , i tried half of this recipe in an eight inch pan , though it did not rise that much , hardly an inch but the taste was really good , can i bake the whole cake in a single eight inch pan?
It’s worth a try. I’ve never baked this in one pan. You’ll just have to keep a close eye on it as the baking time will be longer 🙂
Should any of the ingedients be room temperature, im accustomed to this method when I make my pound cake and im making this cake for something that everyone can enjoy during the thanksgiving break.
Honestly, I never leave all ingredients at room temp, just the butter so that it can be creamed with the sugar. I never think to take out the eggs and buttermilk before hand. Enjoy!
Hey Nicole..
I really want to try this recipe, but here we don’t have buttermilk..is there any substitute for that?
Here is a tutorial for making your own >> https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
Can this cake work as a tier cake
This cake is a bit on the delicate side, so I would be hesitant to use it as a tier cake. However, I have not tried it myself.
much heavier cake than expected but very good and moist. We loved it. It did not rise much but we were ok with that. The frosting needed more milk as it was a bit stiff, but it was very tasty.
I am not a huge baker but I have been making all of my boys’ birthday cakes since they turned one. I have tried a few vanilla cake recipes but haven’t found the one I love yet. I want to experiment with other cake recipes which is how I found yours. I know your pictures above showed your icing as smeared on however I have one that I do love that I can also pipe. Do you think it would affect this cake if I tried to pipe the icing rather than the way you put it on?
No, I’m sure piping the icing on will work fine. Enjoy 😀
I made this cake it was delicious but the first set of cakes didn’t rise were likeFrisbees. I figured out my baking powder was expired. Went & bought new baking powder tried baking them again this time they did rise. I did have to add more buttermilk to the frosting 1 tablespoon at a time till I got the consistency that I liked. I will definitely make this again.
Oh no! I hate when that happens. I’m glad the second go around worked out.
I made this cake and the batter was wonderful…however I put them in 8 inch pans and they hardly rose. My ingredients were all fresh including the baking powder. I read somewhere below in the comments that someone else had them only raise to an inch. I am an experienced baker – I am a bit disappointed. How high are these layers each supposed to be? Hopefully, it will taste fine but with 3 teaspoons baking powder I am a bit surprised.
Oh No! Yes, it should rise more than that. It seems that for the most part people have success with this cake but every now and then the rise issue occurs. There are just so many variables in baking that I have not been able to pinpoint the cause :/
Hello clariza…what kind of sugar have u added…granulated?powdered? Or castor…for the cake. And also do i have to add icing sugar for frosting..or is it still the granulated or powdered one that s been mentioned
Hello! Does the butter need to be at room temp for the cake? I was surprised it didn’t note in tv’s recipe that it should be softened.
Yes, the butter should be softened (room temp) Thanks for commenting, I will go add that note to the recipe 🙂
What a wonderful cake recipe. I made it with my family’s caramel frosting and it was devine. I’ll definitely make it again! The recipe didn’t note to soften the butter for the cake, but I did. I assume it’s supposed to be softened?
Awesome! I bet it was great with caramel frosting 😀
hi, nicole i want to know if it is a 1 pound of cake, i need to make exactly 1 pound of cake and can i change the butter for oil?
I have not weighed the cake. I doubt it is exactly 1 Lb though. And no, I would stick to butter. Perhaps a google search would bring you to a recipe for a 1 Lb cake…maybe.
thanks you so much for the reply!!!
I want to make this cake for my twin boys’ birthday – can I add cocoa to make a chocolate version so each boy has his own cake? If so what is recommended and how much. THANKS!!
I have not attempted to make this chocolate. The addition of cocoa would increase the dry ingredients and therefore other dry ingredients would need to be adjusted. Wish I had a chocolate cake recipe to direct you to 🙂
Hi Nicole I followed your recipe except for I used my favorite vanilla concentrate instead of the Rodelle vanilla. My cupcakes were delicious and rised perfectly. I filled the cupcake liners 3/4 full and the batter made 16 cupcakes. I baked them on the second to bottom lower rack in the oven for 18 minutes. I usually always leave my ingredients out for about an hour or so so they’ll come to room temp before making any cake recipe this helps with texture an overall a better product so I’m wondering if some of the comments where the cakes are not rising is due to having to cold of ingredients. Thank you fo sharing your recipe. I’m definitely keeping this one.
Thanks for you tips. That is definitely a possibility 🙂
Hi Nicole, love this recipe. How do I cater this recipe for a three layered cake? (9 in diameter)
I’ve only made this as a two layer cake. You could double the recipe to have enough although there may be a little batter left over.
I made this cake this morning with some adjustments out of necessity. My daughter-in-law is gluten intolerant so I subbed Robin Hood all purpose GF flour. I’ve found through a lot of trial and error…mostly error lol…that gluten free flours tend to soak up a lot more moisture than “normal” flours. I added only 1 1/2 cups of flour instead, going more on the texture of the batter to get it right. It didn’t rise much but that was probably my own fault, while I was measuring ingredients the phone rang (freaking telemarketers) and couldn’t remember if I had added 2 or 3 teaspoons of baking powder. Since I’m going to use this cake for a strawberry cheese cake trifle the density will probably be a bit better for it.
Good to know the gf flour works with this cake . . . and yes, freaking telemarketers 😀
What happens if I whipped the buttermilk before adding to mix?
I have never whipped the buttermilk, so I’m not entirely sure.
The cake did not rise properly for me. Perhaps an inch high at the edges, with a badly cracked peak in the center. The texture was too dense and gooey. I was doubtful from the start because this recipe calls for baking powder. Most buttermilk recipes use baking soda instead. I tried again, this time substituting 1 1/2 teaspoons of baking soda for the baking powder. It rose more like a normal cake, but still not as high and light as I would expect.
Thanks for the feedback and tip.
I would love to try this cake for my grandsons birthday cake but I wanted to make it as a sheet cake which is 12x16x2 do I have to change the receipe amounts any help would be greatly appreciated.
thanks, Jane
I have not made this as a sheet cake. There have been many commenters that have used a variety of different pans with success.
I made this cake for my moms bday and she loved it! i used an alcohol free vanilla from trader joes that tasted just fine. i also added orange zest and orange juice into the frosting and put fresh raspberries in the middle and top layer. It tasted fantastic, the cake was moist and the buttermilk (i think) added a good flavor (im not paul hollywood tho so idk)!
That sounds tasty!
Is’n 6 cups of powered sugar alot for a 2 layer cake? Couldn’ I use maybe 4.5 or 5 cups. But if you think 6 cups want be too much frosting then I’ll use 6 because I do like a good bit of frosting. I just thought 6 cups would be WAY to much. Thanks.
You can decrease it if you prefer 🙂
I also know if I lower the powered sugar in the frosting I will also lower the other ingredients in the frosting except the vanilla extract. I am going to use the new McCormick’s SMALL BATCH vanilla extract. Thanks.
This recipe turned out great I used another reviewers suggestion for cupcakes and they came out tasting awesome with a really tender cake. I know we aren’t supposed to love box mix but box mix is flavorful and tender and not dry. This is even better. Only change I made was I added about a half teaspoon of almond extract. Thanks for this recipe truly delicious!
Awesome! I’m glad you loved them 🙂