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Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream

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By Jenn Segal
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This moist and delicious birthday cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri.

vanilla birthday cake

My daughter is turning eight years old this week, and she’s been begging me for two things: a puppy and her favorite vanilla birthday cake. The puppy is definitely not going to happen – we already have one crazy dog – but the cake’s easy. I’ve been making this simple vanilla cake every year on her birthday since she was two. The cake portion of recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri, and the frosting recipe was handed down from my great-grandmother.

What you’ll need to make vanilla birthday cake

Cake ingredients including eggs, vanilla, and cream cheese.

Step-by-Step Instructions

To begin, combine the dry ingredients together in a medium bowl.

Dry cake ingredients in a glass bowl.

Whisk well to combine.

Whisk in a bowl of dry ingredients.

Next, cream the butter and sugar until very light and fluffy, about 5 minutes.

Butter and sugar creamed in a stand mixer.

Meanwhile, whisk together the egg whites and milk. Be sure the eggs are at room temperature, otherwise your batter may curdle. To warm them up quickly, place them in a bowl of hot water before cracking them. When the butter and sugar are creamed, beat in the vanilla and almond extract, then add one-quarter of the flour mixture and beat on low speed.

Flour in a stand mixer with creamed butter and sugar.

Next, add one-third of the milk/egg mixture.

Milk mixture added to a stand mixer.

Continue alternating adding the flour and milk mixtures, scraping down the bowl as necessary. The batter will look like this.

Smooth, light cake batter in a stand mixer.

Pour the batter into the prepared cake pans and smooth the tops.

Round cake pans filled with batter.

Bake the layers for 25 to 30 minutes, until they are set and a cake tester comes out clean. Cool the layers in the pans for five minutes, then unmold onto racks to finish cooling.

Two round cakes on a wire rack.

While the cake cools, make the frosting. Begin by combining the butter and cream cheese in the bowl of an electric mixer.

Unmixed butter and cream cheese in the bowl of a stand mixer.

Beat until well combined.

Cream cheese and butter mixture in a stand mixer.

Gradually add the confectioners’ sugar, beating until smooth.

Sugar in a stand mixer with a cream cheese and butter mixture.

Then beat in the vanilla and salt.

Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.

If the frosting is too thick, add 1-2 tablespoons of milk or cream.

Vanilla buttercream in the bowl of a stand mixer.

When the layers are cool, frost the cake.

how to make vanilla cake

You can spread the frosting smooth, or swirl it casually with a butter knife. Since it’s an all white cake, I like to scatter some festive nonpareils or confetti sprinkles on the edges for color.

how to make vanilla cake

Or for a change, try topping the cake with heaps of shredded sweetened coconut — it’s amazing.

vanilla birthday cake

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Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream

Metric Cup Measures
By Jenn Segal, cake portion adapted from Perfect Cakes by Nick Malgieri

This moist and delicious birthday cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri.

Servings: Makes one 8-inch 2-layer cake, or 24 cupcakes
Total Time: 1 Hour

Ingredients

For the Cake Layers

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 6 large egg whites, at room temperature
  • ¾ cup whole milk, at room temperature
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract

For the Buttercream

  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • 4 ounces cream cheese, at room temperature
  • 6 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • Pinch salt

Instructions

For the Cake

  1. Position a rack in the middle of the oven and preheat to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
  4. Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
  5. Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
  6. Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
  7. Bake the cakes for 25 to 30 minutes, until they are set and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.)

For the Vanilla Buttercream

  1. In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
  2. Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
  3. Freezer-Friendly Instructions: The cake layers can be frozen, without frosting, for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.

Nutrition Information

Powered by Edamam

  • Per serving (12 - 14 servings)
  • Calories: 571
  • Fat: 23 g
  • Saturated fat: 14 g
  • Carbohydrates: 88g
  • Sugar: 73 g
  • Fiber: 0 g
  • Protein: 4 g
  • Sodium: 167 mg
  • Cholesterol: 63 mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Hi Jenn – I love the sound of this recipe. I was planning on making it for my daughter’s 9th birthday. I have a large number 9 cake tin so I was wondering if I could double the recipe and not sandwich the cake? Do you think it would rise enough?

    • Hi Simonne, I’m not familiar with a number 9 cake tin — can you give me the dimensions?

      • The dimensions of the cake tin (shaped in a number 9) is approximately 3.14 inches deep, 12.59 inches long and 8.5 inches wide. Thanks!

        • Hi Simonne, I do think that should work, but you might want to check the volume of the pan compared to the volume of 2 two 8-inch pans to be sure. If anything, I’m guessing you might have too much batter — just don’t fill the pan up more than halfway or you’ll have a mess in your oven 🙂 Any extra batter can be cooked in a muffin tin. Please let me know how it turns out.

  • My mum made this cake to celebrate a family members birthday. It was amazing and we all loved it. My mum also added a layer of strawberry jam next to the buttercream (in the middle), which I thought was a really nice touch.

    • Thanks, Cameron — I love that idea!

  • Hi there, I was wondering if it is possible to add raspberries into the cake batter just before cooking?

    • Hi Ashleigh, I probably wouldn’t add raspberries to this cake. Check out my simple summer strawberry cake — you could easily replace the raspberries with strawberries.

  • Hi! I just stumbled across your site today and am so excited to try this cake, I’ve been searching for years for the perfect vanilla cake! One question, part of what I love about making cake is playing with my frosting bag & tips to decorate it, will this frosting hold shape? I usually just end up doing swirly boarders or rosettes, nothing too lifted, but I do live in hot & humid florida :/ thanks!

    • Hi Sara, Unfortunately, this frosting won’t hold well for decorating, especially not in the Florida heat. Sorry!

      • Do you have an old fashioned vanilla buttercream that would be Good for decorating?? I am making a Doll Cake for my daughter….. Thank You

        • Hi Michelle, Unfortunately, I don’t but you can replace some or all of the butter with Crisco and it will be more stable.

        • I’m doing the same accept mini dolls! This is the recipe I use for decorating buttercream, it tastes great & holds up! 2 cups shortening, 8 cups powdered sugar, 2 tsp vanilla, 1/2 tsp butter flavor, 1/4 tsp almond extract & 6-8 oz of milk/cream. Beat on high until fluffy-about 10 min.

  • Is it possible to freeze this vanilla cake or how well does it keep? Thanks!

    • Hi Emma, Yes the cake (w/o the frosting) can be wrapped in saran wrap and then foil and frozen. It should keep just fine.

  • Hi Jenn! Kinda of a dumb question but is this frosting meant to go with this cake? The reason I ask is because in tasting just the cake part it didn’t seem as sweet and I think the frosting I made (a different recipe-chocolate) didn’t add that much sweetness to it. My husband actually asked me if it was a low cal cake Lol. I plan on making it again 1) using an 8 in pan and 2) with your frosting. Thanks!

    • Hi Yvonne, Yes, the frosting is sweet and perfect for this cake. Enjoy!

  • Any idea how much cocoa to add to make this a chocolate cake???

  • Hello.
    The cake looks yummy. Can I make this cake one day before my son’s birthday. And serve on next day. Will the cake remain soft. As it will be difficult to bake cake on the same day. Thanks in advance.

    • Yes, that’s perfectly fine — it will still be moist and delicious the next day.

  • Hi there, I have made this recipe many times and it is FANTASTIC. (That says a lot for this cookie lovin’ girl.) I no longer order my kids’ birthday cakes from a bakery; its that good. We have a birthday coming up with more guests than usual. How do I adapt the recipe to fit two 10″ cake pans? Thank you kindly, Skye

    • Hi Skye, So glad you like the cake 🙂 For two 10-inch pans, I would multiply the recipe by 1.5. Hope that helps!

  • Hi Jenn! So is it 350 degrees for the cupcakes too?
    Thanks!!

  • Hi! I made this cake a few weeks ago and I was so pleased with the way it turned out; perfect flavor and beautiful crumb!! I do have one question: what’s the difference between mixing the eggs with the milk versus mixing the eggs in at the end after the milk has been mixed in? I’ve seen recipes that used both techniques and I’m curious to know the difference in the outcome of there is any. :

    • Hi Rebecca, It’s better to add them with the milk because it reduces overall mixing time, which keeps the cake tender — the more you mix, the more you activate the gluten, which can make the cake tough.

  • Hi, I just baked this cake, it’s actually the first cake I have ever baked, and it was absolutely amazing! I’m pretty pleased it turned out almost perfect first time. I have a question though about the frosting; I found it quite sweet, is it possible to use less sugar or will it make the frosting too “runny”? I used 6 cups as per recipe, thanks

    • Hi Maria, I wouldn’t reduce it too much but you can probably reduce it a little without the frosting getting too thin. You could also try replacing some of the butter with more cream cheese, which will make it a little more stable and also add some tang to balance the sweetness.

      • Thanks I shall try that next time. I have another question sorry, how do I store the cake? I didn’t think of this earlier but as it has cream cheese will it go bad if left out? I left it covered on the kitchen counter for 2 days and it seemed to taste fine but now I’m worried it might not be and that I should have put it in the fridge! Thanks for this recipe by the way, the cake is absolutely delicious!

        • Hi Maria, It’s fine for a few days at room temperature, but you can also store it in the fridge — just be sure to bring to room temperature before serving 🙂

  • Hi Jen,

    I made this cake for my son’s first birthday and he loved it! I wish I can send you a picture of him devouring the cake. Thank you for the recipe!

    • So glad to hear it, Lu. Please do send a photo (jennifer@onceuponachef.com) — I would love to see it!

  • Hello,
    I’m making a mini stacker cake for my daughter’s first birthday and the recipe I’m looking at uses a 8×4 loaf pan and a betty Crocker cake mix. Do you think its wise to follow the same baking instructions with your cake recipe? The directions are to bake the 8×4 cake mix at 350 degrees for 35 to 40 minutes. I’m thinking it should be okay but I’d love to know what you think!

    Thanks

    • Hi Alana, I’d start checking at 30 minutes, although it may take a bit longer. Good luck, and please let me know how it turns out 🙂

    • Will do, thanks 🙂

      • Hi Jenn,

        I followed your advice to check the cake at 30 minutes and sure enough the cake was ready. It turned out beautifully. Nice flavor and the texture is just right. Your recipe had plenty of batter for the 8×4 pan and 12 cupcakes. We haven’t served the cake yet, I frosted and froze the batch, but we had a few samplers and it was delicious. I’ll try to snap a picture of the stacker cake and post it after the celebration. This recipe is a keeper for birthdays to come.
        Thanks!

        • Please do, Alana. I would love to see it.

  • Hi I was just wondering if the almond extract can be left out if so wld I need to alter the recipe and also can the icing be coloured

    • Hi Sandy, Yes, it’s fine to omit the almond extract — just replace with more vanilla. And, yes, the icing may be colored 🙂

  • In case there might be any vegans or folks with allergies out there, this recipe works wonderful when you follow the directions exactly and use margarine, egg-replacer, and dairy-free milk in replacement for butter, eggs and milk. It was wonderful! I personally used cashew milk and it turned out so nice and fluffy. Thank you!

    • Good to know, Memie. Thank you!

      • Wow that’s great!
        Now has anyone tried it with glutin-free flour?
        I use cup for cup glutin free flour.

  • Hi, I was wondering if it is necessary to use whole milk? Also is there any way I could incorporate strawberries for the filling?

    • Hi Olivia, You can use low fat milk no problem (that’s what I use). Strawberries would be delicious.

  • Hi Jenn

    Can you email me a similar recipe to the vanilla birthday cake that uses whole eggs?

    TIA.

    Jasmine

  • wasn’t terrible, but wasn’t that great either. texture was nice and it was moist, but it smelled like, and then TASTED like cornbread – like sweet cornbread. my husband and son thought so too.
    won’t be making this again.
    the search continues…

    • Hi Miriam, Sorry you were disappointed with the cake. That’s very odd that it tasted like cornbread! Did you by chance use any cornmeal in the recipe?

      • no! that’s why i was so confused! i mean, the cornbread-ness was faint, but it was there. like vanilla cornbread… so strange. i followed the recipe to a tee.
        *shrugs*

  • This cake is so moist and flavorful and is wonderful with any type of ice cream. The cream cheese in the icing makes the icing have a great flavor. I especially like that the icing recipe was a large enough quantity that made icing and decorating the cake easy. I just iced it with my knife but next time I will try using a pastry bag. I think the icing will hold some shape and give a pretty look to the cake. If you like a good white cake this is a winner! My son’s birthday meal was your pesto shrimp, your black bean, corn and avocado salad and this cake. We had a complete Jenn meal. Thank you so much!

  • Can the vanilla birthday cake be frozen? If yes, how should it be defrosted?
    Thanks,
    Elke

    • Hi Elke, The cake may be frozen without the frosting; let it defrost at room temperature.

  • I would like to make the classic vanilla cake with buttercream icing but I need to do it in a 9 by 13 pan can I just use a 9 by 13 pan or do I have to modify the quantities you’ve provided

    • Hi Penelope, I’ve never tried it but it should work. Please let me know how it turns out 🙂

  • Jennifer,
    When I bake the cake in 9″ pans,
    They don’t seem to have risen so much. Will 8″ pans make a big difference?
    Thank you!

    • Hi Judy, Yes, your cake will be much higher.

  • I made this cake for a work function and it was gone within minutes! It was absolutely the best cake I have ever made, probably the best one I’ve ever had too!

    I didn’t change any ingredients but I did double the recipe to make it a layered 9×13 cake. I had enough icing to ice between the layers and to go on top, but I didn’t think I had enough to do the sides so I left them as is. My boyfriend said it looked “rustic” and that worked for me! This recipe is perfect and it is definitely my new favorite!

  • Absolutely love this cake! I make it every year on my husband and my wedding anniversary to recreate our wedding cake and we absolutely love it! This year, I’m in charge of dessert for Easter, so I am going to make this into cupcakes. I’m making marshmallow bunny ears to go on top and was wondering if it would b okay to put them on top on Saturday or if I should wait until Sunday morning to add them? Thanks so much!

    • Hi Kelsi, So glad you’re enjoying the cake. I think it’d be best to add the bunny ears on Sunday. Would love to see a photo when it’s all done…sounds cute!

  • Hi,
    I have just made this cake as a practice run for my daughters first birthday party on saturday. I used two 8 inch cake tins but they both wouldn’t fit on the middle shelf, so I put one on the middle & one on the shelf lower & then swapped them halfway through baking. The cake didn’t really rise, would this be the reason, am I able to cook one cake at a time.
    The cake however did taste delicious.

    • Hi Kristi, Hmmm, I don’t think that would cause the cake not to rise. Could your baking powder be expired?

  • Jenn!
    This cake is the bomb! I usually make box cakes for treats (i know its a horrible thing) but i gave this cake a try and it is delicious and so easy to make! The flavor of the cake is so incredibly good with the almond and vanilla extracts and the cream cheese icing is delicious! Thank you for another fabulous recipe! I’m ready to try another!
    Thanks again,
    Tspoon

  • I also would love to have the recipe for the similar cake which uses egg yolks as well as egg whites.

    This cake is absolutely delicious, and was a hit at our family’s New Year dinner, but I am making a birthday cake at the end of March for a family member who prefers the slightly richer flavor of cakes baked with whole eggs.

    If you are able to email the recipe which calls for both whites and yoljs recipe to me, it would be very much apreciated! Thanks!

  • I can use this for cupcakes right?..

  • Instead of milk can I use almond milk. Dairy allergies in the house. Thanks.

    • Hi Lynne, Yes, I think almond milk should be fine.

  • Thank you for the great website.
    Help! I made the buttercream icing, and it is still runny. I can’t imagine adding more than the 6 cups sugar. I think it is the cream cheese I used, its from a creamery, and not the national brand. It started out looking more like icing before I added the butter and sugar. Any quick fix ideas? It is in the fridge now.
    Also, can you think of a resourceful way to use the remaining 6 egg yolks from the cake?

    Callie, ON

    • Hi Callie, It may firm up just fine in the fridge. Have you checked on it?

  • My go to recipe now also. Thank you very much for sharing and illustrating so well.

    For info – I had a big party to cater for so doubled your recipe and divided amongst 2 pans, 9 x 13″. Cake rose to approx 1″ which is perfect for layering. So in other words, you really need to double the recipe to get a good result in a 9 x 13″ pan in my opinion.

  • I am making my daughters birthday cake for 25 people. I have a 7 inch, 8inch, and 10 inch spring form pan only. Can I use this receipe in a 10 inch sping form pan, then cut the cake in the middle instead of using 2 x 8 or 9 inch? I want the cake to be large enough without having to go buy another pan.

    • Hi Stacey, Unfortunately, I can’t advise baking the cake in a different pan. I’m afraid it won’t bake properly. It’s fine to use the inexpensive metal cake pans sold at the grocery store.

      • Hi Jenn, I’ll be testing it out first. I’ll let you know how it turns out.

  • This cake is unbelievable! I love the vanilla and almond combo! So delicious! The frosting is also yummy! This was my first time making my husband a birthday cake and I’ll definitely be doing it again! Easy to make, especially with your great instructions ! I also made it gluten free using King Arthur flour. Thanks Jen! 🙂

  • When you have the measurements as “1-1/2 cups butter” what do you mean by those measurements? Do you mean 1 and 1/2 cups butter or 1 – 1/2 cups better?

    • Hi Sasha, 1-1/2 cups means one cup plus another 1/2 cup.

  • Hi- I’m making this cake a day ahead. Would you recommend frosting it a day ahead as well? How would you recommend storing it?

    • Hi Lisa, It’s fine to make it a day ahead but I would actually wait to frost it. When the cake layers have cooled completely, wrap them in saran wrap and refrigerate. A few hours before serving (you don’t want the cake to be cold), unwrap the layers and frost the cake, then keep it at room temperature. Hope you enjoy it and please come back and let me know how it turns out 🙂

  • My vanilla cupcakes turned out more spongy than a crumb like texture. What did I do wrong?

    • Hi Linda, Happy to help troubleshoot. Did you make any substitutions?

      • No, and I made sure the milk, eggs and butter were room temperature. Thought I followed mixing directions correctly but wonder if that might have been the problem.

        • Hi Linda, So sorry for the late reply; I missed your response and am just now seeing it. Anyway, I’m a little stumped. Usually these things are the result of substitutions or mistakes, like using baking soda instead of baking powder or not measuring properly. Because the cake is made with egg whites, it is very light with a tight crumb and fine texture. I’m sorry I can’t be more helpful. Perhaps try again, or if you’d like to try a yellow cake instead that uses whole eggs, I’m happy to email it to you.

  • I love to bake and have tried all different recipes from different websites. This is the ABSOLUTE BEST cake recipe I have ever found. After I baked the cake the smell, alone, of it and the frosting was to die for! I can’t explain how good it tasted! I will definitely be saving this recipe to use in the future.

  • So glad I found your site. We are currently making your beef stew for a comfort meal to get us through the snowstorm tomorrow.

    I am interested in this cake, and also the one using whole eggs. Would this work for cupcakes or no?

    • Hi Stephanie, I hope you enjoyed the stew! I will email you the yellow cake recipe. Either one will work for cupcakes; just be sure to spray the paper liners with nonstick cooking spray and reduce cook time to 20-22 minutes.

  • And another quick question sorry. Is bit possible to have the amount of ingredients in grams for the butter/flour/sugar etc and ml for milk? I found a cup to gram converter online just wondering if you had the specific gram amounts already? Many thanks again, Katy

    • Hi Katy, Unfortunately, I don’t have the ingredients in grams. Sorry!

  • Hi, just a couple of questions. I don’t have a electric mixer of any kind. Is it all possible/worth while to beat by hand?

    Going to make his for my 2 year olds birthday at the weekend. Looks lovely, thanks Katy

  • Hi there!
    Wondering if I can use a glass pan for this cake? Would any adjustments need to be made regarding the temperature? Thank you.

    • Julie, What size glass pan are you thinking?

      • 9 inch.

        • Metal pans are always best for baking cakes but two 9-inch glass pans should be ok — just reduce the temp by 25 degrees.

          • I went ahead a bought metal pans. It was very moist yet fluffy. Turned out pretty good for my first cake.

            • — Julie

  • How many days in advance could I make this cake, to ensure freshness? Thank you, my son is very excited.

    • Hi Kelly, I would say one day ahead, at the most. Hope you and your son enjoy it!

  • Hello I was wondering of just using egg whites can you use the whole egg?

    • Unfortunately, whole eggs cannot be used in this recipe, but if you’d like me to email you a similar recipe with whole eggs, lmk.

  • I was interested in white cake recipe using whole eggs. Tried to Google and could not find. Thank you

    • Just emailed it to you, Stacey. Hope you enjoy!

  • Hi
    I was wondering if I could get the recipe similar to this but using the whole eggs
    Would that recipe be light and fluffy still ?
    Would you describe either cake as dense ?
    Thanks

    • Hi Fatima, I’m emailing it to you now. Both cakes are quite light, but sturdy enough to slice.

  • The cake looks delicious! But is there another recipe that calls for whole eggs instead because i would not want to have the remaining egg yolks to deal with..Does this compromise the cake in any way though?

    Thanks so much!

    • Hi Azra, I will email you a recipe directly 🙂

  • Hi Jenn,
    Thank you so much for sharing. Could you please let me know if you have a recipe similar to this one that calls for whole eggs instead? thanks very much.

    • Just emailed it to you, Sandra.

  • Is the baking temperature and baking time the same as the cake for making the 24 cupcakes?? 🙂

    • Hi Kelly, Baking temp is the same but check for doneness after 20 minutes. Be sure to spray the cupcake liners with nonstick spray so they are easy to pull off.

  • Jenn, what are your thoughts on using salted butter for this cake recipe?

    • Hi Deja, It’s fine, just cut back on the salt in the recipe (it’s hard to say exactly how much, maybe half).

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