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
- 2 cup cake flour
- 2 tablespoon baking powder
- 1 teaspoon salt (I used 1/2 teaspoon)
- 1 cup granulated sugar (plus 2 tablespoons)
- 1/2 cup butter, softened (plus 2 tablespoons)
- 2 egg yolk (plus 1 tablespoon)
- 1/2 cup milk (I used whole milk)
- 1 teaspoon pure vanilla extract
How To Make 8-Inch Vanilla Cake Recipe
Step 1: Preheat oven to 350 °F.
Step 2: Grease and flour your baking pan. I don’t have a mould, so I had to improvise. In this recipe, it is very important to use baking spray, grease, and flour or else your cake will not come out of the mould cleanly!
Step 4: In a large bowl, mix flour, salt, 2 tablespoons of granulated sugar, and baking powder. Set aside.
Step 5: In a small bowl, mix 1/2 cup butter, 1 egg yolk, and 2 tablespoons of sugar. Add to flour mixture. Then add milk and vanilla extract.
The consistency should be runny and thick but not too thick, where it will feel heavy on your hand.
Step 6: Pour batter into your pan (I used a 9-inch square pan) and bake for 40 minutes or when you stick a toothpick in the centre of the cake, and it comes out clean.
Step 7: Cool the cake in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
Step 8: Spread frosting or sprinkle cake crumbs if you want it. Enjoy your 8 inch vanilla cake recipe!
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 centre of your cake layer and spread it out toward the edges until it’s covered.
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.
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.
2. 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.
3. 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.
4. 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.
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.
What Flour Do You Use For This Recipe?
I used cake flour for this recipe. You can use all-purpose flour if you prefer.
What Makes This Cake Soft And Moist?
It’s very important to use flour in this recipe because that makes it soft and moist. Cake flour is way better than all-purpose because it absorbs moisture very well.
How Long Will This Cake Last?
If you store it in a tightly sealed container, this cake will last up to 1 week.
Can I Use My Favorite Frosting On This Cake?
This is one recipe that works better as a vanilla cake recipe. No matter what kind of frosting you use, it will ruin the flavour.