Hi Ify! I experiment with my cake recipes and make adjustments when needed. There differences in the amounts are not significant and did not impact the texture.

I am going to make this for my daughters birthday. I love love your vanilla cake recipe and curious to try this, but hoping it won’t be too heavy given less baking powder and water.

Hi Sarah! It should make 18-24 depending on size.

Hi Whitney! I would use this recipe but use browned butter instead 🙂 https://livforcake.com/simple-vanilla-buttercream/

Hi Valentina! Here are my tips for baking in advance:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.

For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.

Finished Cake: The whole frosted cake can be frozen as long as it is stored in something airtight.

For shorter storage, the cake will be fine in the fridge for 2-3 days but after that it will start to dry out.

Hi Julie! For three 8″ layers I would 1.5x the recipe. You can change the Servings from 12 to 18 to get the amounts.