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Vanilla Birthday Cake Recipe

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Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream Frosting and I’ll show you how to make the best vanilla cake recipe and decorate it simply and impressively!


Hi Bold Bakers! 

Every Bold Baker needs a Master Vanilla Birthday Cake recipe with Vanilla Buttercream Frosting. A vanilla cake recipe is a must have in your repertoire. I promise you this cake recipe will never fail you and you will have it for years to come.

 

How to Make the Best Vanilla Cake Recipe

This cake is a classic with a lovely vanilla flavor. It is soft and light and the buttercream helps make it a simple, big slice of heaven.

I know my strengths as a baker and cake decorating is not one of them. So what I do is use the simplest technique to get over-the-top results like this beautiful Birthday Cake covered in sprinkles. 

 Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Don’t worry if you are not a great cake decorator. Adding Sprinkles covers a multitude of sins. Your cake will look flawless with my method.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

You cannot beat a classic Vanilla Cake, it’s one of my favorite. The sprinkles on this cake make it over-the-top amazing!

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

When making your next celebration cake remember you cannot go wrong with Sprinkles!!! Just when you think you added enough, add MORE!

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Once decorated, this cake keeps well for 3-4 days in the refrigerator.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

This Vanilla Cake freezes really well and can be kept for 4 weeks in the freezer.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

This Birthday Cake is best served at room temperature. The flavors and texture will be much better.

Vanilla Birthday Cake Recipe with Buttercream Frosting (Master Recipe): An incredible cake recipe that you will use for years to come.

Find my Vanilla Buttercream Frosting recipe here. And you can use this cake to make my Lemon Meringue Cake recipe. I really hope you give my recipe a go and enjoy the best vanilla cake recipe!

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4.26 from 468 votes
Vanilla Birthday Cake
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream frosting and I'll show you how to decorate it simply and impressively!

Course: Dessert
Cuisine: American
Servings: 8
Ingredients
  • 3 cups (425g/15oz) cake flour, sifted
  • 2 cups (453g/16oz) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 5 large egg whites , at room temperature
  • 1 whole egg , at room temperature
  • 1 cup (8floz/227ml) whole milk or full fat buttermilk
  • 2 1/4 teaspoons pure vanilla extract
  • ¾ cup (170g, 6oz) unsalted butter, cold
  • Vanilla Buttercream Frosting (Master Recipe Here)
Instructions
  1. Heat oven to 350 degrees. Butter and line three 6-inch cake pans with parchment paper.
  2. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
  4. Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
  5. Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  6. Divide the batter evenly into the prepared pans.
  7. Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
  8. Once Bake let the cake cool on racks for 20 minutes before removing them from the tins.
  9. When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
  10. To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
  11. Place bottom cake layer on the table or cake turntable.
  12. Spread your chilled butter cream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
  13. Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer” . Chill until set, about 30 minutes.
  14. Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
  15. Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minute and then enjoy!
Recipe Notes

I scoop cup measurements, so flour will come in as 5ozs.

“A party without cake is just a meeting” ― Julia Child

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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1 Comments

Write a Comment and Review

  1. nazzy on September 16, 2019 at 2:57 pm

    HI,

    when i pip the butter cream it starts melts due to the hand heat , wjat should i do?

    • Gemma Stafford on September 17, 2019 at 8:41 am

      Hi,

      Are you using my buttercream recipe? also are you in a hot and humid climate? this will play a factor. You will need to keep everything cool.

      Best,
      Gemma.

  2. Eunice on September 15, 2019 at 5:00 am

    Hi Jemma,
    Pls can i use salted butter instead of unsalted thanks0

    • Gemma Stafford on September 15, 2019 at 7:18 am

      Hi Eunice. Yes, you can use salted butter. But I recommend that you lessen the amount of salt to be added to the batter. Let me know how you get on with this cake. Thanks for being here.

  3. Rachahelle on September 15, 2019 at 4:36 am

    I used this recipe to make my child’s 1st birthday cake this weekend and it was absolutely perfect! I’ve made birthday cakes in the past for my older child but they didn’t come close to the lovely texture and taste of this one. Will be using this recipe for many years to come.

  4. Becky Fore on September 12, 2019 at 3:09 pm

    Hi Gemma!

    I’m making a half sheet cake this weekend! Would I need to double this recipe? Love your recipes, always so good and easy!!

    • Gemma Stafford on September 13, 2019 at 11:44 am

      Hi Becky. I think this one recipe will be enough for a half sheet cake. Hope it turns out well.

  5. Alia E Dickenson on September 10, 2019 at 11:51 am

    How many cupcakes would this recipe make? Thanks!

    • Gemma Stafford on September 11, 2019 at 8:54 am

      Hi Alia,
      This is quite a big mix. The number of cupcakes will depend on the size of the cupcake, these have grown in recent years. I think you will get at least 24 and possible 30. See too this recipe (https://www.biggerbolderbaking.com/crazy-cupcakes/). this is a proportional recipe. This 8oz/225g mix will give you 12 muffin-sized cupcakes and 18 or so small/old fashioned ones.
      I hope this is of help,
      Gemma 🙂

  6. Lisa A Langston on September 8, 2019 at 6:44 am

    Hey Gemma!! Are you going to have a drawing for a chance for us to win a copy of your new beautiful cookbook? Thank you!!

    • Gemma Stafford on September 8, 2019 at 7:57 am

      Hi Lisa. We just had a competition with the cookbook as the price and we’ve notified the winners. I’m sorry you missed the competition this time.

  7. Amy Oros Burrell on September 5, 2019 at 11:56 am

    Hi Gemma! I’m excited to use this recipe! I need to make it to serve 20, do you think it would be ok to double the recipe and bake in 12” cake pans?

    • Gemma Stafford on September 7, 2019 at 11:33 am

      Yes you can double the recipe and bake it in larger pans. However it would mean a shorter time to bake, so watch over it carefully. I hope this helps.

  8. Angela A Gomez on August 30, 2019 at 9:28 am

    Gemma, you are amazing. I can’t wait to try this out tomorrow. I finally bought your book!! a

    • Gemma Stafford on August 30, 2019 at 9:41 am

      Thanks a million! I hope you’ll enjoy it as much as I did writing it!

  9. Stephie Scat on August 29, 2019 at 9:11 am

    Gemma. I have made many of your recipes With great success and would like to try this cake for my son’s birthday. However, there are times (when using the reverse creaming method) that my cake shrinks !!! I am an experienced baker and I use a scale, room temperature ingredients and have an oven thermometer. I know you cannot over mix the batter and not mix at a high speed. Can you please tell me why the shrinking happens when baking With the reverse creaming method ?? Is there anything I can do to assure that won’t happen? Thank you !!

    • Gemma Stafford on August 29, 2019 at 3:39 pm

      Hi Stephie! I am thinking your pan might have too much grease. Do you line your cake tins with parchment or just grease them? Gemma ?

  10. Taronish on August 26, 2019 at 12:42 pm

    Hey, I’m just loving all your recipes soooo mucchhh. I just had one question by what can I replace my egg in this recipe?

  11. Jackie K on August 22, 2019 at 3:55 pm

    Hi Gemma!
    I just wanted to thank you so much for answering my questions regarding high altitude. I made your delicious vanilla cake with the adjustments you suggested and I want you to know it is the best cake I have ever made!! Not only that but it is the ONLY cake I have made since living at 9,000 feet that didn’t flop! Thank you so much. You are so kind and I will be trying many of your recipes from here on out! It is also the best frosting I’ve made using your beat the butter method. I had just about given up on cakes but now there’s no stopping me!

    • Gemma Stafford on August 23, 2019 at 8:57 am

      Aw, I’m delighted to hear that. Let me know how you do with the other recipes.

  12. Maja on August 16, 2019 at 6:38 am

    Hi Gemma!
    Im about to attempt to make this yummy looking cake and was wonderinghow you store the cake, just in the fridge covered up? It doesnt dry?
    Thank you

    • Gemma Stafford on August 16, 2019 at 3:11 pm

      Hi,

      Store at room temperature, covered well for up to 3 days.

      Best,
      Gemma.

  13. Belinda Marie on July 28, 2019 at 1:55 pm

    This recipe is the one I chose for my husband’s birthday cake this year. It is absolutely delicious. And you are right – the sprinkles cover a multitude of mistakes. I am no cake decorator, but this looked great and very festive! How in the world do you keep the sprinkles contained, though? I had them all over my kitchen!

    • Gemma Stafford on July 29, 2019 at 3:20 pm

      I’m thrilled to hear that, Belinda! Thanks for trying this out and letting me know.

      If you see in the video Belinda you are to place the cake in a baking tray to catch all the excess sprinkles. Then you can reuse them also.

      Best,
      Gemma.

  14. Jackie K on July 21, 2019 at 12:24 am

    Hi Gemma,

    I’d love to try your vanilla and chocolate cakes but I live at a very high altitude (8900 feet) and so far the other cakes I’ve tried have fallen. Do you know what type of adjustments I would have to make? I love your videos!

    • Gemma Stafford on July 22, 2019 at 2:57 am

      Hi Jackie,
      yup! that is high altitude!
      Here is my guide to high Altitude baking, it is based on a bit of research and on my own experience of baking at high altitude, a challenge for sure. (https://www.biggerbolderbaking.com/high-altitude-baking-guide/).
      I hope this is of help to you, the temperature is a crucial element here. Water at high altitude boils at a lower temperature than at sea level. Understanding this will help you to get this right.
      Thank you for being in touch,
      Gemma 🙂

  15. Samia Farhana on July 13, 2019 at 3:27 pm

    Hi Gemma,
    I just wanted to thank you for providing the best recipes for vanilla birthday cake and chocolate cake. My friends and family members keep requesting me to make those cakes again and again and every time i make it,its a absolute hit. Yesterday it was my niece’s 5th birthday and she wanted a combination of vanilla and chocolate cake, so i used your best every vanilla and chocolate cakes recipes and sandwiched them over each other with your best ever buttercream frosting. You won’t belive everyone said even the store bought cakes are nowhere near the cakes I made. Also every time i try out the same recipe, it becomes better and better. Have you casted any magic spell in your recipes or what? I am go grateful to you for the recipes especially for these two (best ever chocolate cake and vanilla cake also the frostings), they are just mindblowing. Can’t thank you enough Gemma! Please keep enlightening us with your amazing recipes in future too. Eagerly waiting to get my hands on your cookbook in Australia…

    Thank you once again….

    – Samia

    • Gemma Stafford on July 14, 2019 at 3:14 am

      Ah, Samia, I am doing my happy dance here in California, early morning as it is!
      Thank you so much for this very kind review of this recipe, I appreciate it, and other bold bakers will too.
      I think anything you make at home, with love, will be great, and you are right, practice does make perfect, that is what makes a great baker/cook.
      My book is not in my hand yet, and I am excited to get it too. we will have news of distribution around the world soon, stay tuned,
      Gemma 🙂

  16. Pearl on June 25, 2019 at 5:05 am

    Hi,Gemma thanks for this yummy recipe.tried it last week for a friend’s bday and they asked me to make it again this Sunday,what are the proportion if I want to make 3 8″ of this recipe.Hoping for your reply

    • Gemma Stafford on June 25, 2019 at 8:58 am

      Hi Pearl,
      I have a really simple approach to working this out, I am a chef, not a mathematician 😉
      this is what I do: 6×6 = 36 x 3 = 108 sq inches.
      8×8 = 64 x 3 = 192 sq inches.
      This will give you a rough idea of how much more batter you will need, in this case about double the recipe, though it would take less. If you have more then you can make a few cupcakes!
      I hope this is of help,
      Gemma 🙂

  17. Jacqui on June 23, 2019 at 2:45 pm

    Gemma,

    Are you able to use this recipe for cupcakes? Are there some adjustments that would need to be made? I’m looking to try a vanilla cupcake recipe.

    Thanks,
    Jacqui

  18. Kayleigh on June 15, 2019 at 3:39 am

    Hello, I would like to use my 2 deep 8” cake tins for this recipe could you recommend how to adjust the ingredient amounts and length of time for baking to suit?

    Thank you!

    • Gemma Stafford on June 16, 2019 at 6:03 am

      Hi Kayleigh,

      Yes absolutely you can use 2 (8 inch) pans. They will take around maybe 5-8 minutes less to cook. It’s a good idea to check after 30 minutes 🙂

      Best,
      Gemma.

  19. Bessie on June 14, 2019 at 3:04 pm

    Can I use mango flavor instead of vanilla extract ?, thank you

    • Gemma Stafford on June 15, 2019 at 2:15 am

      Hi Bessie,
      this depends on what you mean by ‘flavor’.
      If you have a mango extract then, of course, you can use it. Mango as fruit is just gorgeous, but it does not easily make an extract. Some manufacturers create this flavor artificially, see if you can get a natural one, that will be best.
      Gemma 🙂

  20. Safa on June 9, 2019 at 8:58 pm

    Hi Gemma may I bake this cake and omit the icing part and leave it plain? Thank you!

  21. Tony on June 9, 2019 at 2:14 am

    this was a lovely moist cake I loved it thank you so much!
    could I make this in a microwave?

    thanks so much

    Tony:D

  22. Loveline Nwankwo on June 8, 2019 at 4:02 pm

    1. Can I use all purpose flour is difficult to find cake flour in my are
    2 can I get the same measurement with kitchen scale.

    • Gemma Stafford on June 10, 2019 at 3:14 am

      Hi there,
      yes, that will be fine, just do not overwork it!
      Check the pack, the protein content indicated is the gluten level, that is what changes with different flour types as here:
      All-purpose flour is white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of between 9% -11.5% though it can be higher. % Gluten is described as protein on flour packs. If you have just one flour in your kitchen have this one. You can lower the gluten by removing some of the flour from the recipe and adding cornstarch/cornflour in its place.
      I hope this helps,
      Gemma 🙂
      Bread Flour/Strong Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread.
      Pastry Flour/cream Flour is finer, lower gluten (9 – 10%) kind of flour that is best suited for sweet baked goods like cakes and cookies. It has a very soft texture.
      Cake Flour is even finer and lower in gluten than pastry flour (7.5 – 9%) It might be good for baked goods that need an especially soft and fluffy texture and do not need to withstand a long proofing process.

  23. Tony on June 8, 2019 at 2:31 pm

    really nice soft moist cake lovely butter cream to it makes the texture rely nice with the sprinkles

    • Gemma Stafford on June 10, 2019 at 3:05 am

      Hi Tony,
      Yea! I am delighted with this lovely review, many thanks,
      Gemma 🙂

  24. Roneth Rivera on June 8, 2019 at 8:35 am

    Hi gemma! My oven doesn’t work anymore. I’m wondering if I can make this on a steamer instead? I’ve seen a lot of videos on YouTube baking cake on a steamer. 🙂

    • Gemma Stafford on June 9, 2019 at 7:23 am

      Hi Roneth,
      Yes, but you must know what you are doing. This is my version of a stovetop cake, take a look at this one, it will help you to work out how long to cook it, etc. It depends on the pan you use too,
      Gemma 🙂

  25. Jen on June 6, 2019 at 4:04 pm

    Hi Gemma,

    I’ve searched far and wide for a 6″ cake recipe and I’m looking forward to trying this one out! A couple questions:

    1) Can I use all purpose flour instead of cake flour? If so, is the conversion 1:1?
    2) If I only want to make 2 layers, how much do I subtract from each ingredient?

    Thank you!

    • Gemma Stafford on June 7, 2019 at 11:29 am

      Hi Jen,
      good, I am happy that you are here with us.
      Reducing this recipe is math, you need to write the recipe out, then divide each ingredient by 3. You will need 2/3 of this batter to make a two-tier cake.
      Take a look at the protein content on the ingredient panel on the pack of flour. If it is 10% protein then you can just carry on. 1:1.
      All-purpose flour is white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of between 9% -11.5% though it can be higher. % Gluten is described as protein on flour packs. If you have just one flour in your kitchen have this one. You can lower the gluten by removing some of the flour from the recipe and adding cornstarch/cornflour in its place.
      Bread Flour/Strong Flour is a high gluten flour which contains about 13% protein, and it is, of course, best for bread.
      Pastry Flour/cream Flour is finer, lower gluten (9 – 10%) kind of flour that is best suited for sweet baked goods like cakes and cookies. It has a very soft texture.
      Cake Flour is even finer and lower in gluten than pastry flour (7.5 – 9%) It might be good for baked goods that need an especially soft and fluffy texture and do not need to withstand a long proofing process.
      I hope this is of help,
      Gemma 🙂

  26. ghaile on June 5, 2019 at 5:14 pm

    Gemma, i would like to make a bigger batch do i just double evrything? and what cake pan size did you used?

    • Gemma Stafford on June 6, 2019 at 11:08 am

      Hi there,
      I use 3 x 6 inch pans. Can you tell me what you intend to use, then I can help you work it out,
      Gemma 🙂

  27. uhhyeah0ok on June 3, 2019 at 7:40 am

    I want to make a bunch of batter for later use. Can I freeze it (and freeze your chocolate cake batter as well)?

    • Gemma Stafford on June 4, 2019 at 9:16 am

      Hi there,
      I wish it were that simple! The frozen batter does not do so well for baking, I am sorry. There are a few reasons for this, the eggs for a start, but more crucially the raising agents which may be spent by the time you are making the cake.
      Different though for cookies, which is generally a dry batter/dough, with little liquids and high fats, and no raising agent.
      I hope this is of help,
      Gemma 🙂

  28. Melissa on June 1, 2019 at 10:32 pm

    Hi Gemma,

    I’ve made this cake many times as huge sheet cakes, now i want to try them as cupcakes can you tell me whether it’s the same baking time for cupcakes as well please.

    • Gemma Stafford on June 3, 2019 at 5:01 am

      Hi Melissa,
      Yes, you can use this batter in cupcakes. The baking time will be about 15 – 20 minutes at 180c/350f, depending on the size. muffin size may take a little longer. When baked they will be well risen, a little golden and feel slightly firm to the touch. They will be fragrant too! you will know,
      Gemma 🙂

      • Melissa Diaz on August 17, 2019 at 5:32 am

        Hi Gemma,

        Sorry for the late reply. The cupcakes cake out perfectly flat tops and everyone loved them.

        https://photos.app.goo.gl/boYbCnK9PKjBKysEA You can see a pic of it on this.

        Thank You soo much for the awesome recipe

  29. Ivy on May 31, 2019 at 12:16 pm

    Hi can I use low fat milk? Thanks

    • Gemma Stafford on May 31, 2019 at 11:10 pm

      Hi Ivy,

      Yes you absolutely can use low fat milk.

      Best,
      Gemma.

  30. Sups on May 26, 2019 at 2:51 am

    Hi Gemma.
    1) Can I use this recipe to make a rainbow cake by dividing the batter and adding colours?
    2) Also, can I use 1.5x recipe to make a bigger cake, to accommodate all colours?
    3) I have to make eggless rainbow cake. Please suggest tried and tested substitute for egg here.
    Thank you ?

    • Gemma Stafford on May 29, 2019 at 9:45 am

      Hi,

      1,Yes you can use this to make a rainbow can
      2, Yes you can 1.5 x the recipe
      3, apple sauce is a good egg sub

      Best,
      Gemma.

  31. Chichi DelaCruz on May 23, 2019 at 10:04 pm

    You should.change the title to the Easiest vanilla cake ever! Dry + wet= bake! Love it! Thank you Gemma!

    • Gemma Stafford on May 26, 2019 at 7:29 am

      Aw that’s great! I’m delighted to hear that.

      Thanks for trying it out :),
      Best,
      Gemma.

  32. Crystal on May 19, 2019 at 4:14 pm

    Could you tell me what I need to do to use maple syrup instead of sugar for the cake? Thanks!

    • Gemma Stafford on May 19, 2019 at 4:30 pm

      Hi Crystal,

      Check out my sugar sub chart. That will help you a lot.

      Best,
      Gemma.

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