If you want to make it taller, you can double the recipe and make additional layers, with frosting between each one. Use two 8 inch non-stick cake pans because to make a layer cake with this vanilla cake recipe.Try leveling the baking powder in the measuring spoon with a knife, similar to how we did the flour. The baking powder causes the cake to rise really fast, then fall before it’s done baking. If your cake falls when you take it out of the oven, it’s possible that there was too much baking powder used. Stop mixing when everything is just mixed in. Make sure you’re not over-mixing the cake batter. I also recommend not using any butter substitutes, like margarine. If you’re replacing the eggs or butter in this recipe, make sure you’re not removing all of the fat because it helps keep the texture of the cake soft. Try weighing the all purpose flour, or using a knife to level the measuring cup. Measure your all purpose flour exactly, to make sure you’re not adding too much. Try using an oven thermometer and set your oven temperature, then make sure they match so you’re not over-baking anything. Make sure your oven is cooking at the right temperature, because an over-baked cake can easily be dry and crumbly. There are a few reasons this might happen. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.If your cake is falling apart it is most likely too dry. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API.

The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The mixture may be a little curdled, but that’s just fine.Ĭalories: 184 (9%) | Carbohydrates: 25 g (8%) | Protein: 2 g (4%) | Fat: 8 g (12%) | Saturated Fat: 4 g (25%) | Cholesterol: 43 mg (14%) | Sodium: 140 mg (6%) | Potassium: 33 mg (1%) | Fiber: 1 g (4%) | Sugar: 17 g (19%) | Vitamin A: 227 IU (5%) | Calcium: 16 mg (2%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only.

If you don’t have buttermilk, you can make your own by adding one teaspoon of white vinegar or lemon juice to 3/4 cup of milk.

Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it. The cake batter mixes evenly when all the ingredients are about the same temperature.

Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent overmixing, which will ruin the cake texture.

Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.įor two 8-inch round pans, bake 30-35 minutes.įor two 9-inch round pans, bake 25-30 minutes.Cool cake completely before frosting. Frosting a warm cake will melt the frosting.For homemade buttermilk, full-fat milk works best to produce a moister cake.The mixture may be a little curdled, but that’s just fine. To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work).Use room temperature ingredients. Cake batter mixes evenly when all the ingredients are about the same temperature.Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent over mixing, which will ruin the cake texture.

Simple vanilla cake