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8 inch cake sliced open with three layers of vanilla cake and vanilla buttercream

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The BEST 8 Inch Cake Recipe

prep 1 hour hr
cook 30 minutes mins
Additional Time 4 hours hrs

Three layers of super soft and fluffy 8 inch vanilla cakes, frosted with a whipped vanilla buttercream. This cake and frosting can be adapted into any other flavor! 

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The BEST 8 Inch Cake Recipe

October 26, 2021
July 28, 2025

Recipe By:

Bernice Baran

Three layers of super soft and fluffy 8 inch vanilla cakes, frosted with a whipped vanilla buttercream. This cake and frosting can be adapted into any other flavor! 

8 inch cake sliced open with three layers of vanilla cake and vanilla buttercream
Table of Contents
  • Why I love this 8-inch vanilla cake recipe
  • How to make an 8-inch cake 
    • Ingredients:
  • Frequently Asked Questions
    • Why do my ingredients need to be at room temperature?
    • How to prevent the cakes from sticking to the pan?
    • When are my cakes done baking?
    • Can I make this 8-inch cake in a different size pan?
    • Can I turn this cake into cupcakes?
    • How much frosting do I need for a three layer 8-inch cake
  • How to store cake
    • Storing unfrosted cake layers (make ahead)
    • How to store the finished cake
    • How to freeze the cake
  • Vanilla 8 Inch Cake Recipe
    • 8-inch Vanilla Cake
    • Whipped Vanilla Buttercream
vanilla cake with vanilla buttercream swirls with backlight

The most popular recipe on Baran Bakery  is my 6 Inch Vanilla Cake Recipe. Unfortunately not everyone has 6-inch pans or sometimes it’s just too small so I always get asked if it can be baked into different size pans, especially 8-inch. It certainly can be but you’ll only get two layers and it will be a fairly short cake compared to the one pictured.

So, for all you lovebugs who love my vanilla cake recipe, I TURNED IT INTO A THREE LAYER 8 INCH CAKE! 

I did not have to yell that at you but honestly I’m so excited about it because it really is my favorite cake and *almost* forgot how good plain vanilla cake was. I also tweaked my whipped vanilla bean American buttercream recipe to fully frost the 8 inch size. 

I’ve adapted my 6 inch version into so many different flavors but the same methods can be applied to the 8 inch, like browning the butter, swirling in the Nutella, folding in biscoff cookies, adding chocolate chips, using brown sugar and cinnamon, etc.

I also used this recipe to make my white chocolate raspberry cake,

8 inch cake on a table with the chair behind

Why I love this 8-inch vanilla cake recipe

Flavor & Texture: To me, the perfect cake has a lovely balanced flavor of butter, sugar, vanilla, milk, eggs and flour. It also has a fluffy, moist and tender texture without being too flimsy, crumbly, dry or dense. 

Simplicity: No one wants to make the BEST cake recipe if the ingredient list is too long or inaccessible. I think most people have these ingredients on hand and it’s fairly simple to make…in my opinion, lol. 

slice of 8 inch vanilla cake on a vintage plate

How to make an 8-inch cake 

I really like to keep my recipes as simple as I can without leaving out anything that might help you. The full instructions are in the recipe card but we’ll run through some best practices for cakes in general and the ingredient list.

The main steps are creaming the butter and sugar together, adding in the oil and eggs, beating between each addition and then alternating adding in the dry ingredients with the milk and sour cream. 

Cream the butter and sugar together for a couple minutes
Cream the butter and sugar together for a couple minutes

Ingredients:

  • All-purpose Flour: Cake flour is known to produce better results in cakes… better is an opinion, lol. Personally, I don’t care for the taste of cake flour. The texture may be more tender, but it’s not worth someone going out to buy cake flour just to make a cake. This recipe was developed specifically to use all-purpose flour since that’s what most people have at home.
    • I also HIGHLY recommend using a digital scale, as you will almost always overmeasure the flour. 
  • Fat: I use butter and oil in almost all my cake recipes because I like the flavor from the butter and I like the texture produced by the combination of both fats. I find that oil alone is sometimes too spongy and not quite as pleasant in a plain vanilla cake. Whereas using all butter usually results in a cake that’s a bit more stiff. 
  • Whole Eggs: you simply can’t argue against the flavor and richness that egg yolks bring to the table. I use egg whites when I specifically want my cakes to be white and not yellow but this cake was developed for optimal flavor and texture so whole eggs all the way! 
  • Sugar: I mean do we need to talk about this one? YES WE DO, because some people think it’s ok to remove ¼-½  of the sugar from a recipe because “they don’t want it so sweet”…I get it. But the truth is homemade cakes are nowhere near as sweet as store bought ones (at least mine aren’t).
    • If you want to remove sugar, use a European based buttercream, like Swiss or French, instead of the American 
    • If you do use my Swiss or French (or any other one from my cookbook, Frosted, you’ll want to multiply the recipe by at least 1.5x-2x depending on how much you want to decorate. 
    • Sugar is not only there for sweetness. It caramelizes to produce flavor and color. It also creates tenderness and locks in moisture.  
  • Liquid: I was a firm believer in buttermilk before I did all this testing. Now I am a firm believer in sour cream. The difference in texture and flavor was mind blowing from the very first test.
    • If you really don’t have access to sour cream you can replace it with equal amounts of greek yogurt.
add the oil and beat at full speed for another 1-2 minutes
add the oil and beat at full speed for another 1-2 minutes

Frequently Asked Questions

Why do my ingredients need to be at room temperature?

The temperature of the ingredients  ensures that the right amount of air is incorporated into your cake and that the batter emulsifies properly. If your batter ever looks split/curdled when you add the eggs, it’s most likely either the temperature of your ingredients or the fat to liquid ratio is off. 

I usually pull the butter and eggs out first. Put the eggs in some hot water and slice the butter so it warms up quicker. Get the rest of my ingredients together and measure. Microwave the milk for 10-20 seconds so it’s not cold and use cold sour cream because warm sour cream sounds gross, lol. 

add the eggs, one at at time, beating after each one
add the eggs, one at at time, beating after each one

How to prevent the cakes from sticking to the pan?

Honestly I rarely encounter this problem. I typically just use a baking spray made with flour to grease my cake pans. I feel like that’s not as common as greasing with plain butter or flour but it works for me and it’s so much easier. If you’re really nervous you can use parchment paper to line the bottom of the pans as well. 

When are my cakes done baking?

This is important because a good cake can become a dry cake in a matter of minutes. A toothpick inserted in the center that comes out clean is also a common test to check for doneness but this can also easily lead to an overbaked cake. .

If your cake pans are greased properly, the cake should release itself from the edge of the pan once it’s fully baked. Another way to know is that as soon as the top of the cake no longer looks wet, gently press on the center of it and if it springs back, it’s done. If your fingerprint stays pressed down then bake it for another 1-2 minutes and try again. 

Can I make this 8-inch cake in a different size pan?

Mehhh…if I’m being honest, you don’t need to. If you want a 6-inch cake, then make that version but if you want a 9-inch cake, you can make this one (bake a couple minutes less if using three pans or a few minutes more if using two pans) but I’d prefer to just double the recipe for the 6-inch one to make three 9-inch layers. If you want a quarter sheet cake (9×13), I recommend the original 6-inch version for that as well. 

I also have a 10 inch version and a 4 inch version of this cake. They’re all tweaked just slightly but almost unnoticeable.

alternate the dry ingredients with the milk
alternate the dry ingredients with the milk

Can I turn this cake into cupcakes?

This cake recipe is not my favorite for cupcakes. It was developed to dome less and created a flatter top so the cupcakes would be kind of sad looking. You would also probably get an awkward amount of cupcakes like 30-35 cupcakes. 

BUT, here’s my small batch vanilla cupcake recipe and stay tuned for my basic full-batch vanilla cupcake recipe! 

How much frosting do I need for a three layer 8-inch cake

I prefer not to decorate my cakes heavily so I find that a frosting that uses 1 ½ cups of butter is sufficient. If you’re looking to decorate as well, I would recommend a frosting that uses at least 2 cups of butter. 

For example, the recipe included with vanilla American buttercream uses 1 ½ cups of butter but the recipe for Swiss meringue buttercream uses 1 cup of butter. To adjust them to fit this cake, multiply them by 1.5x the recipe. So for a Swiss meringue buttercream, instead of 4 egg whites and 1 cup of sugar, use 6 egg whites with 1 ½ cups of sugar and 1 ½ cups of butter. 

If you haven’t already, make sure to check out my cookbook Frosted. It’s about all the different types of frosting and it has 60 recipes to use the frostings for!

swirls of vanilla American buttercream

How to store cake

Storing unfrosted cake layers (make ahead)

You can make the cake layers ahead of time. For best results, allow the cake layers to cool almost to room temperature. When they’re still just slightly warm, wrap them in plastic wrap and leave them on the counter overnight. 

If you’re making them more than one day in advance, you’ll want to freeze them. Place the plastic wrapped layers in a freezer bag, removing the excess air, and freeze on a flat surface. 

You can remove the cakes from the freezer and frost right away or you can remove them a few hours earlier and bring them back to room temperature. If you’re frosting them frozen, make sure to let the cake rest so it thaws before serving. 

slices cut into 8 inch vanilla cake

How to store the finished cake

If the cake is fully frosted and unsliced, you can leave it on the counter overnight (unless it feels soft and unstable, then refrigerate it). 

If the cake is partially sliced, cover any cut sections with plastic wrap or a cake dome. Place all the cut slices in an airtight container. It can stay at room temperature for a day or refrigerated for up to a week. 

How to freeze the cake

If the cake is sliced, place the slices in an airtight container. You can also individually wrap each slice in plastic wrap if you want to remove one at a time. Place the container in a freezer bag and squeeze out all the excess air. You can store them in the freezer for up to 2 months.

You can also freeze the cake whole. To do this, refrigerate the cake until the frosting is firm, a couple of hours. Then wrap the whole cake in plastic wrap, twice and freeze for up to two months. 

Let the cake thaw in the fridge over night. Then remove the plastic wrap and let it thaw on the counter until serving. Keep in mind, the cake is never as good as fresh. 

slice of a three layer 8 inch cake with a fork

Thanks so much for reading, I really hope you guys enjoy. this cake as much as we did. If you make this 8-inch cake make sure to tag me @baranbakery on instagram! As always, have a blessed day and happy baking!

Love, B

8 inch cake sliced open with three layers of vanilla cake and vanilla buttercream
Recipes
Flavor

Vanilla 8 Inch Cake Recipe

prep 1 hour hr
cook 30 minutes mins
Additional Time 4 hours hrs
total 5 hours hrs 30 minutes mins
Serves 16 slices
Three layers of super soft and fluffy 8 inch vanilla cakes, frosted with a whipped vanilla buttercream. This cake and frosting can be adapted into any other flavor! 
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 16 slices
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Equipment

  • Kitchen Scale
  • Whisk
  • Kitchen Aid 5 qt. Stand Mixer
  • Small Offset Spatula
  • Turntable, offset spatula & cake scrapers
  • Round Parchment Sheets
  • 8 inch cake pan

Ingredients

8-inch Vanilla Cake

  • 360 grams (3 cups) all-purpose flour
  • 4 tsp baking powder
  • 1 tsp fine sea salt
  • 113 grams (1/2 cup/8 Tbsp/1 stick) salted butter room temperature
  • 400 grams (2 cups) granulated sugar
  • 118 mL (1/2 cup) vegetable or canola oil
  • 4 large eggs room temperature
  • 1 Tbsp vanilla extract
  • 227 grams (1 cup) sour cream
  • 240 mL (1 cup) milk room temperature

Whipped Vanilla Buttercream

  • 340 gram (1 1/2 cups) unsalted butter cool room temperature*
  • 600 grams (5 cups) powdered sugar
  • 60 mL (1/4 cup) heavy whipping cream room temperature
  • 1 Tbsp vanilla bean paste or extract
  • 1/8 tsp fine sea salt

Method

Vanilla Cake

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 8 inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    360 grams (3 cups) all-purpose flour, 4 tsp baking powder, 1 tsp fine sea salt
  3. Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes, scraping the edge of the bowl halfway through.
    113 grams (1/2 cup/8 Tbsp/1 stick) salted butter room temperature, 400 grams (2 cups) granulated sugar
  4. Add in the oil and beat for another 1-2 minutes.
    118 mL (1/2 cup) vegetable or canola oil
  5. Add one egg at a time and beat on medium-high speed for 30-60 seconds, until each one is fully incorporated. Make sure to scrape the bottom of the bowl every so often.
    4 large eggs room temperature
  6. Add the sour cream and vanilla extract and beat just until they're combined.
    1 Tbsp vanilla extract, 227 grams (1 cup) sour cream
  7. Add half of the dry ingredients to the batter, turn the mixer up to low speed and then pour in the milk, followed by the rest of the dry ingredients.
    240 mL (1 cup) milk room temperature
  8. Distribute the batter evenly among the three cake pans, about 18oz in each pan and bake for 30-35 minutes.
  9. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
  10. Allow the cake to cool completely before frosting.

Whipped Vanilla Buttercream

  1. Place the butter in the bowl of a stand mixer, fit with a whisk attachment and beat at full speed for 2-3 minutes, scraping the edge of the bowl every so often.
    340 gram (1 1/2 cups) unsalted butter cool room temperature*
  2. Add in half of the powdered sugar, beat at the lowest speed, just until it's combined, then add the other half of the powdered sugar beating at the lowest speed again, just until it's combined.
    600 grams (5 cups) powdered sugar
  3. Scrape the edge of the bowl and turn the mixer up to medium-high speed and beat for 2-3 minutes.
  4. Scrape the edge of the bowl again, add in the heavy whipping cream, vanilla and salt and beat at medium-high speed for another 2-3 minutes.
    60 mL (1/4 cup) heavy whipping cream room temperature, 1 Tbsp vanilla bean paste or extract, 1/8 tsp fine sea salt

Assemble

  1. Place the first layer of the cooled cake onto a flat surface and frost with 1/4 of the buttercream. Repeat with the next layer and then place the third layer on top.
  2. Use another 1/4 of the buttercream to apply a thin crumb coat to the outside of the cake and then refrigerate it for 30 minutes.
  3. Use the rest of the buttercream to frost the cake fully and then refrigerate it for another 15-20 minutes, just to set.
  4. Serve slightly chilled or at room temperature.

Video

Notes

*I wrote cool room temperature because if my butter is at true room temperature in my house, it’s almost always too warm. What I like to do is either pull the butter out 1-2 hours before using it and cut it into small chunks OR leave it out at room temperature the night before and refrigerate it for about 15 minutes before I use if for the frosting. You want the butter to be soft enough that it squishes when you press on it but not so warm that it looks greasy at all.

Nutrition

Serving: 1gCalories: 649kcalCarbohydrates: 79gProtein: 5gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 16gCholesterol: 121mgSodium: 289mgFiber: 1gSugar: 60g
Course: Cakes
Cuisine: American
Keyword: 8 inch cake, cake, small cake, three layer cake, vanilla cake, yellow cake

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Bernice Baran

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  1. Sally
    24.07.2025

    Would you suggest these recipe amounts for a two layer 10″, or should I use your 6″ recipe and double it for 2 layer 10″?
    If you have the equivalents online for 10″, I couldn’t find it.
    Thank you!

    Reply
    1. Bernice Baran
      24.07.2025

      Hi sally, you can use this recipe for two 10” cakes but I think the layers would be fairly thin or I have a recipe for a three layer 10” cake. You can bake that recipe in two layers as well and those should be thicker layers

      Reply
  2. Katherine
    16.06.2025

    5 stars
    I LOVE the 6 inch recipe and it’s my GO TO for all sponge bakes. But I’d love this recipe in a 8 inch for two tins not three? I tried dividing this mixture between two 8 inch tins and the mixture was so big, and heavy. Have you any advice on how this recipe could be adapted to two 8 inch tins please? Sorry I know so many people ask about the tin sizes ?? I just love it so much and want it to work in 2 tins for 8 inch as three layers means more buttercream and sometimes too big !

    Reply
    1. Bernice Baran
      16.06.2025

      Hi Katherine! I actually would just bake the 6 inch cake recipe in two 8 inch pans if you want just two layers!

      Reply
      1. Katherine
        16.06.2025

        Ah I will try it and see! Thank you 🙂

  3. RIANA
    26.04.2025

    5 stars
    Love this recipe, a winner! Can I use this for cupcakes?

    Reply
  4. RIANA
    26.04.2025

    5 stars
    Love this recipe, everyone I baked it for were super pleased. Can I use this recipe for a bigger batch cupcakes?

    Reply
    1. Bernice Baran
      26.04.2025

      So glad you liked it, thank you for the review!
      I don’t love it for cupcakes just cuz sometimes they sink when they cool but if you do make it, it should make about 35ish cupcakes.

      I would recommend my vanilla cupcake recipe instead though, you can make a double or triple batch of those if you need a bigger quantity.

      https://baranbakery.com/vanilla-cupcakes-with-vanilla-buttercream/

      Reply
  5. Alia
    05.11.2024

    5 stars
    Everytime i do this same recipe my cake doesn’t grow i want my 8 inch cakes to be tall! How can i make it more tall?

    Reply
  6. Merriam
    07.10.2024

    5 stars
    I will make the raspberry jam tomorrow I hope it won’t make the swiss meringue buttercream runny indie the layers. Please advice. I have baked the cake and frost them. tomirrow

    Reply
  7. Merriam
    05.10.2024

    5 stars
    I baked this amazing recipe three times already. I would love to add strawberry or raspberry jam. I can’t find your strawberry jam recipe. Please advise

    Reply
    1. Bernice Baran
      05.10.2024

      Thank you Merriam, I’m glad you enjoy the cake 🙂

      I have both used in other recipes:

      https://baranbakery.com/strawberry-turnovers-with-phyllo-dough/

      https://baranbakery.com/chocolate-raspberry-cake/

      https://baranbakery.com/rhubarb-vanilla-cake/

      Reply
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One of the oldest recipes on my site & still a fav One of the oldest recipes on my site & still a favorite 🍋
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https://baranbakery.com/lemon-poppyseed-cheesecake/
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#lemonpoppyseed #lemoncheesecake #nobakecheesecake
The softest 🍋 cake! Still have yet to turn this The softest 🍋 cake! Still have yet to turn this into a loaf cake lol
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https://baranbakery.com/lemonade-bundt-cake-recipe/
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Oreo ice cream sandwiches but make it coffeeeeeee Oreo ice cream sandwiches but make it coffeeeeeee cuz everything with coffee is superior ☕️
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#oreoicecreamsandwich #coffeeandoreo
One of the simplest recipes to make but one that I One of the simplest recipes to make but one that I tested waaaaayyy more than my other recipes lol.
I wasn’t mad about it, there was a lot of tiramisu eaten and this is my favorite version 🫶🏼
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https://baranbakery.com/tiramisu-recipe/
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#tiramisu #tiramisurecipe
Ultimate no-bake summer snack! . https://baranbake Ultimate no-bake summer snack!
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https://baranbakery.com/smores-bars/
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