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Can I make this as cupcakes?
Yes, you may make this recipe as cupcakes! You should be able to make 24-36 with this recipe depending upon the size of your muffin tins. Just start checking to see if they are ready after 15 minutes of baking (they may very well take longer, though). They are finished when a toothpick inserted in the center comes out clean. Happy baking!
Can I use wholewheat flour for this
You could, but it will be a very unusual cake, because the texture and flavor will be coarse and wheaty, not tender and golden. I’d recommend doing a cake that’s supposed to have a rustic texture, like a carrot cake or applesauce cake instead. Also the whole wheat flour tends to do better with spices.
I don’t have baking powder can I mix yogurt and baking soda instead? Also no kosher salt does normal salt work?
Yes, try 1/4 teaspoon regular salt, up the baking soda to 1 teaspoon, and swap yogurt for the milk. You may need to thin the yogurt a bit with water. Good luck!
So instead of milk add the same amount of yogurt? Also what should I bake it on 350?
I made this for my husbands birthday and I was bummed the cake was gummy! The frosting is amazing though! I followed the recipe exactly so I’m not sure what happened
We’re sorry to hear this, since this was a special occasion for you and your husband. I hope he liked it, though!
A few theories about why your cake was gummy.
1) Your baking powder was old. Sometimes it loses its leavening power over time.
2) What kind of flour did you use? AP should be fine, but though cake flour will give you a lighter cake.
3) You overmixed the batter. I’d the say first 10 or 12 cakes I made from scratch came out dense and gluey because I was too mixy with the batter, not using a light hand. You may be an experienced baker, though.
I made this cake yesterday for my son’s birthday. I melted unsalted butter for the neutral oil. I used cake flour; the crumb is a bit course. The cake is a bit heavy. But as I eat slices of cake to determine this, I will say the cake is very tasty and quite easy. My family and I enjoyed it.
I followed the instructions to make this cake but it came out dense and gummy. I tried my best to not overmix it. The flavor is good, but the texture could have some improvement. I wish it was more light and fluffy.
Hi, Idanc! Awww, bummer that this didn’t work out for you! Did you use all-purpose flour or cake flour? All-purpose definitely would have made a denser cake (though it shouldn’t have been gummy). Sorry!
How do i make it..if i have to make it in microwave rather than oven??
Hi, Monika! This cake should be made in a standard oven. It won’t work to bake it in a microwave.
Not sure if I did something wrong or if my cake didn’t rise because I used salted butter and self rising flour and made it a pineapple upside down came.
Hi, Theresa! Using salted butter wouldn’t make a difference, using self-rising flour could impact that cake if you also eliminated the other rising agents listed like the baking soda and powder. Making it into a pineapple upside down cake would definitely impact the recipe. We have a great recipe for Pineapple Upside Down Cake you might want to use instead.
Would I have to double the recipe if I want to bake a 2 layer 10 inch round cake?
Hi, Sade — It depends on how high you want those cake rounds to be. I often use 9×13 cake recipes to make two 9-inch rounds and I don’t double it. I think you would be fine to use 10-inch the rounds might be a little thinner.
What should I do if I dont have baking soda?
Hi, Dregan! I really recommend you bake this cake with baking soda. Baking soda helps give the cake a little rise, neutralize the acids, and make the cake tender. You could try to just leave it out, and see what happens, but that’s up to you. Let us know how it turns out.
I made the cake for the first time in my life and the procedure helped me alot. I followed every step carefully and the outcome (The cake) was beautiful. Cake was fluffy and soft, finely baked from every side and of course very tasty. Loved it!!
I made this cake with a few variations. I wanted an almond flavor, so I substituted half of the vanilla extract with almond extract. I also used self-rising flour and sifted all dry ingredients together instead of whisking.I poured half of the batter into muffins and poured the rest into an 8×8 square glass baking dish. The cupcakes were done in 17 minutes, and the cake took a total of 38 minutes (all at 350).It was a triumph! This was an airy, beautiful sponge with a lovely, light, almond flavor. I’ll be making this again!
what time should i set if i use 6 inch cake pans?
Hi Caker101! I would check them after 15-18 minutes! Thanks for your question.
I loved this! Was craving simple, vanilla cake and it turned out great! I suggest using brown sugar instead of white sugar- it complements the vanilla beautifully. I don’t bake often since I’m a college student and this recipe was extremely easy to follow.
This cake was too dense and gummy. I used cake flour. It was also not sweet. I measured ingredients with a scale. Not sure what went wrong….the frosting was good.
Hi, Ana! I’m not sure what happened either. Did you accidentally forget to add the sugar? If it was dense you may have over mixed the batter.
I don’t usually make a vanilla cake. I’ve never found a recipe that tasted good to me. That has changed now. This recipe is flavorful, moist and easy to make. I paired it with the vanilla buttercream recipe that goes with this cake. DELICIOUS!! I made it as a birthday cake and a vanilla cake was requested. I am so glad I found this recipe, it’s what I’ll make from now on.
Hi how many calories are in the cake?
Hi, Shiori! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
What did you use for “neutral oil”?
Hi, Laura! You could use any oil that has a neutral flavor — vegetable oil or canola would both work!
I’m 16 years old and never baked anything homemade but i made this for mother’s day and it was great. thank you
Have you tried cupcakes with this recipe?
Hi, Heartlover! You should be able to make 24-36 cupcakes with this recipe depending upon the size of your muffin tins. Just start checking to see if they are at 20 minutes. They are finished when a toothpick inserted in the center comes out clean!