Comments on: The Best Vanilla Cake Recipe

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 28 Jul 2026 15:03:34 +0000

In reply to Beth. Thanks for the review, Beth! So glad this one is such a hit for you

By: Beth

Beth — Mon, 27 Jul 2026 23:55:51 +0000

It’s a super yummy moist cake. We love it. The chocolate frosting is delicious too. We made both of them. For the oil we melted coconut oil because that’s what we use for baking. It worked just fine with the butter and buttermilk. I made a Bundt cake for 40 min. Soooo good. Probably only needed to make half of the frosting, but we will find another use for it!!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 24 Jul 2026 18:48:34 +0000

In reply to Brandi. We're so glad the videos are helpful, Brandi! Thanks for the review

By: Brandi

Brandi — Fri, 24 Jul 2026 16:26:25 +0000

I’m new to baking and I made this twice this month practicing for my grandsons 3rd birthday. I used 9 inch pans and started checking it at 25 minutes according to the notes on recipe. I was worried about undercooking and cooked it for around 35 minutes or so first time. I took it out at 28 minutes second time and it was better. It was good the first time but even better with less baking time and I was extra gentle with the batter too. I didn’t use the chocolate frosting recipe but did use Sam’s classic American buttercream and it was delicious! I love her videos as a newer baker. They are so helpful to see technique and consistency of food items being described.

By: Nicole

Nicole — Sun, 19 Jul 2026 13:48:19 +0000

This is the best vanilla cake I’ve ever made. I make all of my kids’ birthday cakes, but the cake oftentimes ends up dried out and crumbly. I decided to switch it up this year and used this recipe. AMAZING. I doubled the recipe and it ended up making a 1/2 sheet cake + 24 mini cupcakes. The other modification I needed to do was that I didn’t have buttermilk so I used the King Arthur Baking Co. recommendation of 1 part greek yogurt to 2 parts milk. I will be adding this recipe to my collection! Thank you!

By: Sam Merritt

Sam Merritt — Sat, 18 Jul 2026 02:07:45 +0000

In reply to Camy rose. Hi Camy! I haven't personally done it, but I think if you use the lactaid milk to make my buttermilk substitute I think it could work. :)

By: Laura Yarborough

Laura Yarborough — Fri, 17 Jul 2026 21:43:19 +0000

This cake is well named. It truly is the best vanilla cake. It’s my favorite cake to make for birthdays. I love your recipes. ❤️

By: Camy rose

Camy rose — Fri, 17 Jul 2026 18:13:51 +0000

Is it a bad idea to use lactaid milk instead of butter milk

By: Sam Merritt

Sam Merritt — Fri, 17 Jul 2026 02:19:02 +0000

In reply to Shannon Rawson. Hi Shannon! You can use vanilla paste. I would probably just use the same tablespoon of vanilla. :)

By: Shannon Rawson

Shannon Rawson — Sat, 11 Jul 2026 13:27:26 +0000

Can I use vanilla paste in this recipe in place of the vanilla extract? Or…Could I do half paste and half vanilla extract?

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 16:53:51 +0000

In reply to Michael Massie. I have seen a range anywhere from 120-125g on bags of flour. I weighed it out several times and chose 125g to be the standard for my site. :)

By: Michael Massie

Michael Massie — Fri, 03 Jul 2026 17:11:10 +0000

In reply to Sam Merritt.

I would like to know how you came to the 375g for 3 cups. Every flour company I have researched says 1 cup is 120g. I’m not disputing but I would like to know where this comes from. I have used your recipes alot and most have turned out good whether it was my fault or not, but this whole flour weight confuses me and I am a food chemist for the last 25 years.

Thanks
Michael

By: Sam Merritt

Sam Merritt — Fri, 26 Jun 2026 14:34:59 +0000

In reply to Whitney S.. Thank you so much for trying my recipe, Whitney! I'm so glad you enjoyed the cake so much! :)

By: Whitney S.

Whitney S. — Thu, 25 Jun 2026 17:56:43 +0000

I have always hated Vanilla Cake, because it’s been so difficult to find a good recipe. I made this cake this past weekend in a single 9×13, then cut the cake in half and stacked it to make 2 layers, as I was making a 1/2 Vanilla & 1/2 Chocolate Cake. I only sampled a scrap I cut off from the side, but it was delicious. The cake baked up beautifully, and wasn’t dry or practically brown when it was finished baking. Will definitely continue using this as my go-to! I’ll be trying it next in cupcake format. 🙂

By: Sam Merritt

Sam Merritt — Tue, 23 Jun 2026 17:59:00 +0000

In reply to Jasmin. Thank you so much for trying my recipe, Jasmin! I hope your son loves his Lego cake! That will be so cool! :)

By: Jasmin

Jasmin — Mon, 22 Jun 2026 18:05:17 +0000

I’m making my son a Lego cake (it’s actually in the oven as I type!) So I used a single rectangular pan, so I’m watching the time closely and will check for those moist crumbs! Such a great tip! But if you have any tips for making a larger cake like this, please let me know for next time 🙂

Also, I used this recipe previously with two round pans, and it turned out awesome. Will def be keeping this recipe on hand. Thank you!

By: Sam Merritt

Sam Merritt — Tue, 16 Jun 2026 15:04:07 +0000

In reply to Sodsai Jordan. Hi Sodsai! It has to do with the density of the flour. Cake flour is a bit lighter. :)

By: Sodsai Jordan

Sodsai Jordan — Tue, 16 Jun 2026 01:55:16 +0000

I wonder how is all purpose flour 3 cup (375g) equal cake flour 31/3 cup (375g)?? Just confused

By: Jamie

Jamie — Sun, 14 Jun 2026 12:27:24 +0000

I’ve always made yellow cakes with butter but was looking for something lighter. This recipe was perfect. It is more moist and lighter than a traditional butter-only cake. I will definitely make again.

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 02:21:49 +0000

In reply to EB. I'm so sorry to hear this happened! If it's slightly over-baked you start to lose flavor and moisture. :(

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 01:50:37 +0000

In reply to Tammy. Thank you so much for trying my recipe, Tammy! I'm so glad you enjoyed the cake so much! :)

By: Tammy

Tammy — Sat, 13 Jun 2026 22:54:21 +0000

Absolutely the best recipe for homemade cake! Moist and fluffy….
Be sure to precisely follow the directions and you’ll have a masterpiece.

By: EB

EB — Fri, 12 Jun 2026 21:38:30 +0000

Not a good cake recipe for me 🙁 Followed everything exactly as written. Been baking for 15 years. Weighed everything. Did NOT overmix. Did NOT overbake. Used full fat buttercream. Not enough vanilla flavor and not enough moisture. Wasted time and ingredients.

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 16:20:38 +0000

In reply to Kris. Hi Kris! I think this cake could work for an ice cream cake. :)

By: Sam Merritt

Sam Merritt — Tue, 09 Jun 2026 02:32:50 +0000

In reply to Alexandria Harlow. I'm so sorry to hear this happened, Alexandria! Over-baking or over-mixing the cake can cause it to turn out like this. :( Did you use a toothpick to see if it was done baking? A toothpick inserted in the center should come out clean or with a few moist crumbs. You also want to be careful to not over-mix the batter when combining wet and dry ingredients. :(