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Simple Layer Cake with Vanilla Frosting

Recipe photo courtesy of Johnny Miller

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but it's worth it.

Source: Martha Stewart Living, May 2013
Total Time Prep Yield

Ingredients

Cake

Frosting

Directions

For the cake:

For the frosting:

Cook's Notes

Cream cheese is the key to frosting that's sweet but not cloying.

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Reviews

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  • CAROLPLOTKIN
    24 JUN, 2017
    I made the cake using the exact recipe and it came out light and moist. Absolutely delicious. I'll make this recipe again!
    Reply
  • elizarsoccer
    21 APR, 2017
    I love baking, but was VERY disappointed with this recipe. I did everything that it told me to, and baked it for 40 minutes, but it came out flat, dry, and raw. It looked like a raw pancake. Very disappointed.
    Reply
  • lavetiamrutag
    27 AUG, 2016
    I am very new to baking. There were clear instructions to preheat the oven to 350 degrees. Once the batter is ready it should be baked for 30 mins but what i would like to know is at what temperature should it baked. Thanks.
    Reply
    • meloyd06icloud
      26 MAR, 2017
      You cook everything at what temperature the oven or stove is meant to be preheated at, in this case, 350°F.
  • MS11344570
    11 MAY, 2015
    This is one of my favorite cakes of all time! The cake is very tasty and tender and the frosting is absolutely delicious! Was a big hit and my family loved it !
    Reply
  • leahvbakes
    2 MAY, 2015
    My new favorite vanilla cake recipe. Nice and light and fluffy. Some were saying it was dry -I cut down the cooking time some and I always use cake flour... Delicious! (I didn't use the frosting recipe)
    Reply
  • baranowskisam
    29 MAR, 2015
    Excellent! And I used skim milk because it was all I had. But it was so buttery, yum!
    Reply
    • baranowskisam
      29 MAR, 2015
      note that I only made the cake, not the frosting. But the cake was 5 star.
  • chrisp725
    27 MAR, 2015
    At the top it says it yields one 8 inch layer cake but in the recipe it says butter 2 pans. Do I need to double the ingredients to make 2 layers?
    Reply
    • baranowskisam
      29 MAR, 2015
      chrisp725, A layer cake refers to a two layer cake
    • foonl
      1 JUN, 2015
      No an 8inch layer cake means that its made up of 2 eight inch cakes sandwiched together, so that means the batter should be divided between the 2 cake pans.
    • lporto
      13 JUL, 2015
      At the top it says it yields one 8 inch layer cake but in the recipe it says butter 2 pans. Do I need to double the ingredients to make 2 layers?
  • rosasdolcevita
    24 MAR, 2015
    This cake is divine! Very tender and flavourful. It was well received by the whole family. Will definitely make this again!
    Reply
  • Brisa1355
    13 FEB, 2015
    This is an excellent recipe for a basic cake. I have been searching to recreate a cake my grandmother used to make when I was a child, and this is the closest one I have found. I cut the sugar down to 1 cup, and to create a more rustic crumb like that of the childhood cake, I use 1/2 c. safflower oil instead of 1/2 c. butter. I don't frost the cake and it makes an excellent, not-too-sweet cake which can be served at brunch. I'd like to know if this recipe can be easily converted to cupcakes.
    Reply
  • Susan Cromwell
    8 FEB, 2015
    The cake was tasty but certainly not the best. My oven is a little wonky so I had to cook it a full 34 minutes and it got very dark before the center stopped jiggling and the toothpick test came out clean but the flavor was nice and the texture was good. Quick, easy, and it satisfied my hubby's craving for vanilla cake with vanilla frosting. I liked that the frosting and cake recipes were together on the same page. That makes following them easier ... no hunting or switching between tabs.
    Reply

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