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8 Inch cake on a cake stand with sprinkles around the bottom edges.

8 Inch Cake

  • Author: Maria
  • Total Time: 3 hours 15 minutes
  • Yield: 12-24 slices 1x


This 8 Inch Round Vanilla Cake is perfect for any celebration! It's a professional bakery style cake with a moist and tender texture, delicious vanilla flavor, and creamy vanilla buttercream.



For vanilla cake

  • 420 (3 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 220 g (2 cups) granulated sugar
  • 110 g (1/2 cup) vegetable oil
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 180 g (3/4 cup) sour cream, at room temperature
  • 180 g (3/4 cup) whole milk, at room temperature

For vanilla buttercream

  • 350 g (1 1/2 cups) unsalted butter, at room temperature
  • 640 g (5 cups) powdered sugar
  • 1 tablespoon pure vanilla extract
  • 30-60 g (2-4 tablespoons) heavy cream or whole milk, at room temperature


For vanilla cake

  1. Preheat the oven to 350°F/177°C. Grease and flour three 8-inch round baking pans. Line the bottom of the pans with parchment paper and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed.
  4. Add the oil and beat for 1 minute.
  5. Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla and sour cream until mixed.
  6. With the mixer on low speed, in three parts, alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
  7. Evenly divide the batter between the three prepared pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 15 minutes then transfer them to a cooling rack to cool completely before frosting.

For vanilla buttercream

  1. In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2 minutes.
  2. With the mixer on low speed, slowly add in the powdered sugar and beat until completely incorporated.
  3. Add the vanilla and mix to combine. Add the heavy cream, one tablespoon at a time until desired consistency is achieved. Beat the buttercream on medium-high speed for 5 minutes.

To assemble

  1. Once the cakes have cooled, use a large serrated knife to slice a thin layer off the top of each cake to level.
  2. Place a layer of cake onto a cake turntable, cake stand, or serving dish. Evenly spread 1/4 of the buttercream over the cake. Top with a second layer and repeat with another 1/4 of the buttercream. Add the final cake layer.
  3. Spread a thin crumb coat over the entire cake and refrigerate for 30 minutes (or freeze for 5 minutes).
  4. Frost the cake with the remaining buttercream.


To store: Keep leftover cake covered at room temperature for up to 1 day or in the refrigerator for up to 5 days.

To freeze: Individually wrap slices with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months.

Make Ahead: Wrap cooled cake layers in plastic wrap and store at room temperature overnight. Alternatively, freeze wrapped layers in a freezer-safe bag for up to three months.

  • Prep Time: 45 minutes
  • Cooling Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking

Keywords: vanilla cake, 8 inch round cake, vanilla layer cake, american buttercream