A well-made 8 inch cake is the foundation of many classic desserts. Whether you’re baking for a birthday, anniversary, or just because, this moist, fluffy, and tender vanilla cake is the perfect choice.
Want to make it extra special? Pair it with a delicious puff pastry dessert for an unforgettable treat.
Let’s dive into what makes this 8 inch cake recipe truly exceptional!
Table of Contents
Why You’ll Love This 8 Inch Cake
- Perfect for Any Occasion – Birthdays, anniversaries, or a weekend treat.
- Versatile & Customizable – Works as a base for many flavors and frostings.
- Moist & Tender Texture – Thanks to the perfect balance of ingredients.
- Easy to Make – Beginner-friendly with simple pantry staples.
- Pairs Well with Any Frosting – Chocolate, vanilla, fruit, or buttercream.
Love baking? You might also enjoy 3-Ingredient Mug Cake for a quick and easy treat.
Know Your 8 Inch Cake Ingredients
Flour & Leavening Agents
- All-Purpose Flour – Gives the cake a soft yet sturdy texture.
- Baking Powder & Baking Soda – Helps the cake rise and become fluffy.
Fats & Liquids
- Unsalted Butter – Adds richness and a tender crumb.
- Vegetable Oil – Enhances moisture and softness.
- Whole Milk & Sour Cream – Create a super moist, creamy texture.
Sweeteners & Flavors
- Granulated Sugar – Sweetens the cake perfectly.
- Vanilla Extract – Always use pure vanilla for the best flavor.
- Salt – Balances sweetness and enhances flavor.
Ingredients for Homemade 8 Inch Cake
For the Cake:
- 3 cups (420g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, room temperature
- 2 cups (220g) granulated sugar
- ½ cup (110g) vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup (180g) sour cream
- ¾ cup (180g) whole milk
For the Buttercream:
- 1 ½ cups (350g) unsalted butter, room temperature
- 5 cups (640g) powdered sugar
- 1 tablespoon vanilla extract
- 2–4 tablespoons (30-60g) heavy cream
How to Make 8 Inch Cake at Home (Step-by-Step)
Step 1: Prep Your Baking Pans
- Preheat the oven to 350°F (177°C).
- Grease three 8-inch cake pans and line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream Butter & Sugar
- In a mixer, beat butter and sugar for 3–4 minutes until light and fluffy.
Step 4: Add Eggs & Flavoring
- Add eggs one at a time, mixing well.
- Stir in vanilla extract and sour cream.
Step 5: Combine Wet & Dry Ingredients
- Gradually mix in the dry ingredients alternating with milk, beginning and ending with the flour.
Step 6: Bake the Cake
- Divide the batter into the pans and bake for 28–32 minutes.
- Let cakes cool completely before frosting.
Flavor Variations and Add-Ins
- Chocolate Chip Cake – Add ¾ cup mini chocolate chips.
- Funfetti Cake – Stir in ½ cup rainbow sprinkles.
- Mocha Cake – Replace ¼ cup of milk with strong brewed coffee.
Classic 8-Inch Vanilla Cake Recipe
Ingredients
For the Vanilla Cake:
- 3 cups 420g all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- 2 cups 220g granulated sugar
- ½ cup 110g vegetable oil
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup 180g sour cream, room temperature
- ¾ cup 180g whole milk, room temperature
For the Vanilla Buttercream:
- 1 ½ cups 350g unsalted butter, softened
- 5 cups 640g powdered sugar
- 1 tablespoon pure vanilla extract
- 2 –4 tablespoons 30-60g heavy cream
Instructions
- Step 1: Prepare the Cake Pans
- Preheat oven to 350°F (177°C).
- Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: Cream Butter and Sugar
- In a large bowl, using a hand or stand mixer, beat the butter and sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Step 4: Add Wet Ingredients
- Mix in the vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until combined.
- Step 5: Combine Dry and Wet Ingredients
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients.
- Mix until just combined (do not overmix).
- Step 6: Bake the Cake
- Divide the batter evenly into the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
- Step 7: Prepare the Buttercream
- Using a stand mixer, beat the butter for 2 minutes until creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla extract and heavy cream (1 tablespoon at a time), then beat on medium-high speed for 5 minutes until light and fluffy.
- Step 8: Assemble and Frost the Cake
- Level each cake layer by cutting off the domed tops (if necessary).
- Place the first cake layer on a cake stand or plate, spread ¼ of the buttercream evenly on top.
- Add the second layer, spread another ¼ of the buttercream evenly.
- Add the final cake layer and apply a thin crumb coat of frosting to seal in the crumbs. Refrigerate for 30 minutes.
- Use the remaining frosting to coat the entire cake. Smooth with an offset spatula or bench scraper.
Notes
- Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined.
- Test for Doneness: Insert a toothpick into the cake center. If it comes out clean or with few moist crumbs, it’s done.
- For Even Layers: Weigh the batter and divide it evenly among the pans.
Need more flavor inspiration? Try Chocolate Balls for a rich, cocoa-filled dessert idea.
Pairing and Serving Suggestions
- Frostings: Classic vanilla buttercream, cream cheese frosting, or chocolate ganache.
- Side Pairings: A scoop of homemade ice cream.
- Beverage Pairings: Hot coffee, tea, or a glass of dessert wine.
Storage and Freezing Tips
- At Room Temperature: Store covered for up to 1 day.
- In the Refrigerator: Lasts 5 days in an airtight container.
- In the Freezer: Freeze layers up to 3 months (wrap tightly).
Troubleshooting Common Issues
Why is my cake dry?
- Overbaking! Reduce bake time by 2–3 minutes.
Why did my cake sink in the middle?
- The batter may have been overmixed.
How do I get a perfectly smooth buttercream?
- Whip butter for 5 minutes before adding sugar.
The History of 8 Inch Cakes: Why This Size Became a Standard
Have you ever wondered why 8-inch cakes are so popular? This size has been the gold standard for home bakers and professionals alike.
Why 8 Inches?
- Perfect for Layer Cakes – An 8-inch cake pan allows for tall, elegant layers that stack beautifully.
- Serves 12-16 People – Ideal for birthdays and celebrations.
- Bakes Evenly – The depth and surface area ensure a balanced bake without overcooking the edges.
Historically, the 8-inch cake size became a restaurant and bakery favorite because it’s large enough to serve a crowd yet small enough for home baking.
Want to explore other classic cake sizes? Check out How Many Slices in an 8-Inch Cake? for portioning tips!
How Altitude Affects Baking an 8 Inch Cake (And How to Fix It)
Did you know baking at high altitudes can completely change the outcome of your cake? If you live above 3,000 feet, you may notice:
- Cakes Rising Too Fast, Then Collapsing – Due to lower air pressure.
- Dry Cakes – Because liquids evaporate faster at high altitudes.
- Overly Dense Texture – Caused by an imbalance in leavening agents.
How to Fix High-Altitude Baking Issues:
✔ Reduce Baking Powder & Baking Soda – Decrease by ¼ teaspoon per 3,000 feet.
✔ Increase Liquid – Add 1–2 extra tablespoons of milk to retain moisture.
✔ Slightly Increase Baking Temperature – By 15-20°F to help set the cake structure faster.
Want more tips on perfecting your bake? Read Mastering Easy Baking Techniques for pro insights.
Decorating Tips: How to Make Your 8 Inch Cake Look Professional
Once you’ve baked the perfect cake, it’s time to decorate like a pro. Here are some foolproof cake decorating tips to make your 8-inch cake bakery-worthy.
Essential Tools for a Flawless Cake
- Turntable – Helps evenly frost and smooth out layers.
- Offset Spatula – For a clean, professional finish.
- Bench Scraper – Achieves that sharp edge on buttercream cakes.
Simple Decorating Ideas
✔ Naked Cake Look – Apply a thin layer of buttercream for a modern touch.
✔ Textured Buttercream – Use a spoon or spatula to create rustic swirls.
✔ Drip Cake Effect – Pour melted chocolate ganache over the edges.
Need inspiration for a dessert spread? Pair this cake with Chocolate Covered Peanuts for a sweet contrast!
Common Mistakes When Baking an 8 Inch Cake (And How to Avoid Them)
Even the best bakers run into issues. Here’s how to fix the most common cake mistakes before they ruin your bake.
Problem: Cake is Too Dense
❌ Mistake: Overmixing the batter.
✅ Fix: Mix until just combined to avoid activating too much gluten.
Problem: Cake is Dry
❌ Mistake: Overbaking.
✅ Fix: Use a toothpick test and remove the cake when just a few crumbs stick.
Problem: Cake Sticks to the Pan
❌ Mistake: Not properly preparing the pan.
✅ Fix: Always grease, flour, and line with parchment paper.
Need more pro baking tips? Check out The Ultimate Guide to Baking Success.
The Best Frostings and Fillings for an 8 Inch Cake
Your frosting choice can make or break a cake! Here are the top frostings and fillings that work best with an 8-inch cake.
Best Frostings for an 8-Inch Cake:
- Classic Vanilla Buttercream – Smooth and creamy.
- Chocolate Ganache – A glossy, decadent finish.
- Cream Cheese Frosting – Pairs perfectly with carrot or red velvet cake.
Delicious Fillings:
- Raspberry Jam – Adds a fruity twist.
- Chocolate Mousse – Light and airy.
- Salted Caramel – A rich, buttery layer.
Want a unique dessert pairing? Try Mango Sherbet with your cake for a refreshing contrast!
Scaling Up or Down: How to Convert an 8 Inch Cake Recipe for Different Sizes
Need a larger or smaller cake? Here’s how to adjust the recipe properly.
Scaling Up (For Larger Cakes):
- For a 9-inch cake – Increase all ingredients by 1.25x.
- For a 10-inch cake – Increase ingredients by 1.5x.
Scaling Down (For Smaller Cakes):
- For a 6-inch cake – Reduce all ingredients by 25%.
- For cupcakes – This batter makes 24 cupcakes (bake for 18–20 minutes).
Want more cake ideas? Check out The Best Jar Alfredo Sauce Guide for a perfect savory pairing.
FAQs
Can I use cake flour instead?
Yes! Use 2 ¾ cups cake flour instead of all-purpose.
Can I make cupcakes with this recipe?
Absolutely! This makes 24 cupcakes, bake at 350°F for 18–20 minutes.
How do I know when the cake is done?
Insert a toothpick—if it comes out clean, it’s ready!
Can I make this cake ahead of time?
Yes! Wrap cooled layers and refrigerate overnight.
What’s the best frosting for this cake?
Vanilla buttercream, cream cheese frosting, or chocolate ganache.
Conclusion
This 8 inch cake recipe is the perfect base for any celebration. Moist, fluffy, and easy to customize, it’s a must-have in your baking collection.
For more baking inspiration, check out The Ultimate Guide to Cocktail Meatballs—a perfect party snack!
Try this recipe and let me know how it turns out!