Basic Vanilla Cake (8 inch single layer)

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By: Samantha Pickthall Published September 28, 2021May 29, 2024 Last UpdatedMay 29, 2024

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This Basic Vanilla Cake Recipe is a simple yet flavorsome vanilla butter cake that is created in one bowl. Paired with fluffy vanilla-infused buttercream frosting. Consider this your go-to basic vanilla cake recipe that can be dressed up with different flavored frostings of your choice.

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (1)

Vanilla Cake Recipe From Scratch

My easy vanilla cake is another simple and delicious option to add to your collection and should be in all home baker’s recipe repertoires.

Like my Basic 8 Inch Chocolate Cake and this delicious Moist Chocolate Walnut Cake.

I just love easy one layer cakes. They’re great to make instead of a double or triple layer cake, which have excessive amounts of frosting.

Why You Will Love This Recipe

An easy round 8 inch vanilla cake.

Plain and simple.

One layer.

Uses 10 basic ingredients.

Paired with a quick vanilla buttercream frosting.

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (2)

The Beauty Of A Basic Vanilla Cake

It’s light and fluffy crumb and potent vanilla flavour will keep you coming back for more.

That’s what’s amazing about these basic vanilla cakes, they don’t have to be boring. Keeping it simple and going back to basics is always a winner.

Some plain vanilla cakes also lack flavour and structure, that is why I kept testing this recipe until I was 100% happy to share it with you. With two and a half teaspoons of vanilla bean extract in the cake, you certainly know it’s vanilla flavoured.

You can also make a Vanilla Cake Without Eggs!

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (3)

I’ve included a basic vanilla buttercream frosting in this recipe as well. Or you can use a 3 ingredient cream cheese frosting. You may have one on hand already or you might want to use a different flavour. Otherwise this buttercream is perfect for a basic vanilla cake such as this one.

For a cupcake version of this cake, I have created a Small Batch Vanilla Cupcake recipe with whipped buttercream vanilla frosting.

Essential Ingredients

The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this recipe!

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (4)

Must Have Tools

For crafting the perfect vanilla cake recipe from scratch, it’s essential to have these Amazon affiliate tools at your disposal.

Glass Mixing Bowls

Silicone Spatula

Electric Hand Mixer

How To Make Vanilla Cake (with photos)

How to make this basic 8 inch vanilla cakefrom scratch in7 easy steps!

Step one: Whisk together your flour, baking powder and the salt in a mixing bowl. Set this aside.

Step two: In a large mixing bowl, using either electric beaters, beat together the butter and sugar for 2 minutes.

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (5)

Expert Tips

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

Ensure your refrigerated ingredients come to room temperature.

To achieve the best vanilla flavor, be sure to use the best quality vanilla bean extract.

Don’t over-mix your cake batter. You want the cake to remain light and fluffy, avoid over-mixing it and you will achieve just that 🙂

How much frosting for 8 inch cake?

For an 8-inch cake, you’ll typically need about 1 to 1 1/2 cups of frosting to cover the top and about 2 cups to cover the sides. My easy cream cheese frosting is also perfect for this vanilla cake!

How big is an 8 inch cake?

An 8-inch cake typically refers to a round cake with a diameter of 8 inches.

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (10)

How many people does an 8 inch cake feed?

An 8-inch round vanilla cake can serve approximately 8-10 people, depending on the size of the slices, making it a popular size for small gatherings.

How long to bake an 8 inch round cake?

An 8-inch round cake usually bakes between 25-35 minutes at 350°F (180°C), but it’s best to check for doneness with a toothpick inserted into the center that comes out clean or with just a few moist crumbs attached.

Basic Vanilla Cake (8 inch single layer) | Wholesome Patisserie (11)

How To Store Vanilla Cake?

Store cake in an airtight container, in a dry dark pantry, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.

Freezethis vanilla cake without the frosting by allowing it to completely cool after baking. Wrap it tightly in plastic wrap and then wrap it again in foil. Freeze for up to 3 months.

To defrost, remove it from the freezer and place it in your refrigerator, still wrapped, for several hours or 24 hours until it’s thawed. To serve, make the frosting, spread it over the cake and serve.

FAQ’s

Can I make this gluten-free?

You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. I haven’t tested this recipe myself using gluten-free flour.

Can I double the recipe to make a double layered cake?

Yes! Simply double the recipe to create two 8-inch cakes baked in two separate baking tins using the same baking time. Double the frosting and spread it in the middle of both cakes and on top!

Can I use a different frosting?

Absolutely! Pair your vanilla cake with any frosting you desire such as chocolate, lemon or strawberry!

Best Vanilla Cake Recipes

Easy Vanilla Cake Recipe

Vanilla Raspberry Cake

Vanilla Cake Without Butter

Eggless Vanilla Cake

Vanilla Cake Mix

Vegan Vanilla Coconut Cake

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Samantha Pickthall

A simple yet flavoursome 8 inch vanilla butter cake that is created in one bowl. Paired with a fluffy vanilla infused buttercream frosting.

4.22 from 168 votes

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 8 slices

Calories 532 kcal

Equipment

Ingredients

Vanilla Cake

▢ 1 1/2 cups (225g) plain all purpose flour
▢ 2 tsp baking powder
▢ 1/4 tsp fine salt
▢ 125 g unsalted butter, softened to room temperature
▢ 3/4 cup golden or white caster sugar
▢ 2 large eggs, approx. 55g-60g in shell, at room temperature
▢ 1/2 cup whole milk, at room temperature
▢ 1/4 cup extra virgin olive oil
▢ 2 1/2 tsp vanilla bean extract

Vanilla Buttercream Frosting

▢ 60 g unsalted butter, softened to room temperature
▢ 2 cups (300g) icing/confectioners sugar
▢ 2 Tbsp whole milk, at room temperature
▢ 1 tsp vanilla bean extract

Instructions

Vanilla Cake

Preheat oven to 180ºC (356ºF). Line a round 8 inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
Pour into lined pan and smooth out the top with a spatula.
Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
Remove from oven and allow to cool in pan for 10 minutes.
Carefully remove from pan and transfer to a wire rack to cool completely.

Vanilla Buttercream Frosting

In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
Beat butter for a few seconds to break it up and it begins to turn creamy.
Add icing sugar, milk and vanilla. Beat until well combined, creamy and fluffy, about 30 seconds. Scraping down the sides as needed.
Spread frosting over cooled cake. Set aside and allow to set.
Slice into triangles and enjoy.

Video

Notes

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

Ensure your cold ingredients come to room temperature before making your cake and frosting. The butter, eggs, and milk. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.

Do not over-mix this cake batter as it will result in a tough cake texture after baking.