Easy Make 8-Inch Vanilla Cake Recipe

This is an 8-inch vanilla cake recipe that I came up with. It has been tested, and it works. It’s easy to make and requires no complicated tasks or skills. It is also not too sweet.

You can adjust the sweetness to your liking by using less or more sugar. This recipe will give you a small 8-inch cake, depending on how big you make it.

However, I generally don’t recommend topping it with buttercream or another frosting because the whole point of this recipe is to make the cake moist and light.

Piling on frosting defeats the purpose. Also, if you are going to top it with cake crumbs and sugar, then there is no need for frosting.

How To Prepare 8-Inch Vanilla Cake Recipe?

Preparation Time: 20 minutes

Cook Time: 40 minutes

Serving Size: 1

Equipment:

1. Two 8-inch round cake pans
2. Electric mixer or whisk
3. Mixing bowls
4. Measuring cups and spoons
5. Spatula
6. Cooling rack

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Ingredients:

For the cake:

• 2 and 1/2 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk

For the frosting:

• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tablespoons milk
• 1 teaspoon vanilla extract

How To Make

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set aside.

Step 2: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl or the bowl of an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.

Step 4: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

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Step 5: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.

Step 6: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Step 7: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.

Step 9: While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract. Continue beating until the frosting is smooth and fluffy.

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Step 10: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.

Step 11: Decorate the cake as desired, using additional frosting, sprinkles, or other decorations.

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Nutrition Facts Of 8-Inch Vanilla Cake Recipe

• Calories: 318
• Calories from Fat: 108
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 38mg
• Sodium: 207mg
• Potassium: 204mg
• Carbohydrates: 28g
• Fibre: 1g
• Protein: 2g

Assemble The Cake:

While the cake is baking, prepare the frosting. After the cake has cooled and the frosting is prepared, it’s time to assemble your 8 inch vanilla cake recipe.

The easiest way to do this is to place your first layer of cake on a sheet of parchment paper.

The sheet of parchment paper will protect your cake plate and make cleanup much easier.

Then add a dollop (about 1/4 cup) of frosting in the center of your cake layer and spread it out toward the edges until it’s covered.

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Expert Tips:

1. The first time I made this recipe, I made it in a 9 x 13-inch pan, but when it came out of the oven, the top wasn’t browned, so I had to put it in the oven again, which resulted in some burnt edges.

2. This sometimes happens to recipes when you make them in too big pans. The second time I made this recipe, I made it in an 8-inch square pan, and it came out much better because I only had to bake the cake for 30 minutes instead of 40 minutes.

3. To make your cake look perfect and clean, wait until it is completely cooled before cutting it. If you cut it while it’s still warm, some of the slices might crumble a little bit.

4. To cut a clean slice, start by cutting off the rounded top so that your cake is flat. Then cut it into 4 equal slices.

5. If you want to play around with this recipe, there are some tips and tricks you can use that I wish I had known earlier when I made this recipe, so listen closely.

Do not mix more cake batter after pouring it into the pan. Instead, wait until the end of baking before adding 1 egg yolk and 1/2 teaspoon vanilla extract to the batter.

Conclusion

I enjoyed making this 8-inch vanilla cake recipe. The only thing I didn’t like about it was that it had to bake for so long.

This is something that I would make again and take with me to family gatherings and bake sales.

It’s very simple to put together and can be used as a birthday cake or any old-day cake to snack on.

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