• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Cake

    The Best Vanilla Cake Recipe

    Updated: Jan 10, 2022 โ€ข Published: Jan 10, 2022 by Sam Merritt โ€ข 6,104 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of vanilla cake, top image of single slice close up, bottom image same slice different angle

    A perfectly plush, soft, classic vanilla cake recipe made entirely from scratch! It’s so simple to make, and tastes much better than a box mix! Recipe includes a how-to video.

    one bite missing from a slice of vanilla cake with chocolate frosting

    A Classic Vanilla Cake, Made Entirely From-Scratch

    Every baker needs a solid vanilla cake recipe in their repertoire, and today’s recipe is just that.

    It’s soft, plush, and perfectly moist. Not to be confused with my white cake, this recipe is a beautiful pale golden color and distinctly vanilla flavored. It pairs beautifully with any frosting, although a traditional chocolate frosting is my favorite finish!

    Like my chocolate cake, this has been one of my most popular recipes for years (and you may recognize it as the base for both my pineapple upside-down cake and my marble cake). It’s a simple, classic, and incredible vanilla cake. So many of you have tried and loved this recipe, and while the recipe remains exactly the same, I thought it was about time for a facelift with new photos and a new video.

    The flavor and texture of this cake is so much better than box-mix, and the preparation is almost as easy. I’ve included a few tips below to help you be successful, so make sure to read all the notes before you get started.

    What You Need

    overhead view of ingredients for vanilla cake

    After testing many versions and combinations of ingredients, I’ve found that a good vanilla cake needs the following ingredients:

    • Oil AND butter. A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry. Any neutral cooking oil will work here, but I typically recommend using either vegetable or canola oil. For the butter, unsalted is best so we have maximum control over the flavor of the cake
    • Sugar. Plain granulated sugar works best. Brown sugar would add moisture, but would detract from the classic vanilla flavor and even weigh down the cake a bit.
    • Eggs. You’ll need four eggs, and it’s best if you bring them to room temperature before adding them (this helps them incorporate into the batter more evenly).
    • Vanilla. You can’t have vanilla cake without vanilla! I recommend using a good quality vanilla extract, so if you’ve got a batch of homemade vanilla extract, use it here!
    • Flour. I developed this vanilla cake recipe to be work with all-purpose flour and that’s what I always use. However, you *could* use cake flour instead. To substitute by weight, you would use the same amount, but if you are using measuring cups you will need to substitute your flour properly.
    • Baking powder. I know a tablespoon of baking powder may seem like a lot, but that’s not a typo. Always make sure your baking soda is fresh and avoid using a generic brand, which I’ve had mixed results with in the past.
    • Salt. You can just use plain table salt.
    • Buttermilk. I strongly recommend using full-fat buttermilk for the best flavor and texture. While I do have a buttermilk substitute, it doesn’t really make this vanilla cake quite as moist and flavorful as I like it to be, so now I strictly recommend using real buttermilk. And no, you do not *need* to have baking soda in a recipe in order to use buttermilk; we’re using it for its moisture and flavor here!

    SAM’S TIP: One of the biggest mistakes you can make with this recipe is neglecting to measure your flour properly. If you over or under-measure your flour, your cake will not turn out right! Use the right method, be as precise as possible, and use a kitchen scale if you have one.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Vanilla Cake

    collage of four photos showing how to make vanilla cake batter
    1. Cream the butter, oil, and sugar in the bowl of a stand mixer.
    2. Add the eggs one at a time, beating well after each addition. Then, add your vanilla and stir to combine.
    3. Combine your dry ingredients in a separate bowl, then add about โ…“ of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about ยฝ of your buttermilk, and stir again until just combined. .
    4. Add ยฝ of the remaining dry ingredients stir, and then add the remainder of the buttermilk. Finish with the final portion of dry ingredients and use your spatula to make sure the batter is smooth–do NOT overmix!
    collage of two photos showing vanilla cake before and after baking
    1. Divide the batter evenly into two greased baking pans.
    2. Bake, then use a toothpick to test for doneness. Let the cakes cool in their pans a bit before inverting onto a cooling rack, where they’ll need to cool completely before frosting.

    SAM’S TIP: While a toothpick that comes out clean indicates a fully baked cake, an over-baked cake will also yield a clean toothpick. It’s best to pull your vanilla cake out of the oven when a toothpick shows moist crumbs!

    unfrosted vanilla cake layer cooling on black cooling rack

    Frequently Asked Questions

    Can I use this recipe to make vanilla cupcakes?

    Yes! This vanilla cake recipe will make 24 vanilla cupcakes. I’ve included instructions for cupcakes in the recipe notes.

    Why is my cake crumbly?

    A cake that has been over-baked or one in which too much flour was used will be crumbly when cut into. If you invert the cake too soon or try to handle it while it’s too warm, this could also make it break.

    Why does my cake taste like cornbread?

    Cakes made from scratch require a bit more care and technique than those that come from a box-mix. When making any cake from scratch, take care to not over-mix, over-bake, or use too much flour, or the cake can end up tasting like cornbread. This applies to any cake that is made from scratch, not just this recipe!

    What causes dry cake?

    Dryness is typically the biggest complaint bakers have when making a cake from scratch, so I thought this FAQ deserved its own space. There are three main causes for a dry cake: over-measuring the flour (addressed above), over-mixing, and over-baking. 

    • Do not over-mix your batter! Mixing the batter properly can be tricky and this is often where most mistakes are made with homemade cakes. To avoid over-mixing, thoroughly cream together the wet ingredients, particularly the butter, sugar, oil, and eggs. I highly recommend using an electric mixer for this step! However, once you get to the point of combining your wet and dry ingredients, you need to be gentle and fold by hand using a spatula. Alternate adding the dry ingredients and the buttermilk, folding thoroughly, but not aggressively. The batter will be smooth and mostly cohesive; there may be some small lumps remaining, but that’s fine! Also, remember that while over-mixing can make your vanilla cake both dry and dense, under-mixing has its own risks and should be avoided as well!
    • Do not over-bake your cake! Even a minute too long in the oven can cause a cake to be too dry and dense. When baking, place your cake pans on the center rack of your oven and always make sure your oven is running at the proper temperature (most ovens do not, so keep a thermometer in yours!). Don’t check your vanilla cake too early (that can make it sink!), but do keep an eye on it. When your cake is ready to come out of the oven, the center should spring back if lightly touched–it should not deflate or appear jiggly. You can also use the toothpick test to check for doneness. To do this, simply insert a toothpick in the center of your cake; it’s done if the toothpick comes out with a few moist crumbs (not wet batter). Once your vanilla cake is done, let it cool in the pan for only 10-15 minutes before running a knife around the edge and inverting it onto a cooling rack to cool completely.

    SAM’S NOTE: Under-mixing your cake batter, not baking the cake for long enough, or opening the oven door too frequently while the cake bakes can cause the cake to sink as it cools.

    slice of two-layer vanilla cake on a white plate with cake and other slices in background

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    one bite missing from a slice of vanilla cake with chocolate frosting

    Vanilla Cake

    This is my perfectly soft, plush, and classic vanilla cake recipe, made completely from scratch! So simple to make and tastes much better than box-mix! Be sure to check out the how-to video!
    4.91 from 1715 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12 slices
    Calories: 404kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup (113 g) unsalted butter softened to room temperature
    • ½ cup (120 ml) avocado, canola or vegetable oil¹
    • 1 ½ cup (300 g) granulated sugar
    • 4 large eggs room temperature preferred
    • 1 Tablespoon vanilla extract
    • 3 cups (375 g) all-purpose flour²
    • 1 Tablespoon baking powder
    • ½ teaspoon salt
    • 1 ¼ cup (300 ml) buttermilk room temperature preferred
    • 1 batch Chocolate Frosting click link for recipe, or use one of the other frostings recommended in the notes below

    Recommended Equipment

    • Mixing bowls
    • 2 8" round cake pans

    Instructions

    • Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
    • In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
      ½ cup (113 g) unsalted butter, ½ cup (120 ml) avocado, canola or vegetable oil¹, 1 ½ cup (300 g) granulated sugar
    • Add eggs, one at a time, beating until thoroughly combined after each addition.
      4 large eggs
    • Stir in vanilla extract.
      1 Tablespoon vanilla extract
    • In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
      3 cups (375 g) all-purpose flour², 1 Tablespoon baking powder, ½ teaspoon salt
    • Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).
      1 ¼ cup (300 ml) buttermilk
    • Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes.  When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
    • Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
    • Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).
      1 batch Chocolate Frosting

    Notes

    ¹Cooking oil

    You may use any neutral cooking oil instead of vegetable or canola oil. I generally don’t recommend olive oil, which is heavier and has a distinct flavor that could affect the end taste result of your cake. 

    ²Cake Flour

    You may substitute cake flour for all-purpose flour. Use 3 โ…“ cups or 375g of cake flour.

    ³Different size baking pans

    • 13×9″ pan: This recipe makes enough for one 13×9″ baking pan. Readers have reported the approximate bake time is 30 minutes.
    • Two 9″ pans:  Readers have reported this cake takes approximately 25 minutes to bake in 9″ pans.
    • Bundt pan: Readers have reported this cake takes approximately 40-45 minutes to bake in a bundt pan
    Bake times for all pans listed above have been provided by readers who have tested this recipe in different sized pans. Please always use the toothpick test to check for doneness and note that your precise bake time may vary depending on your particular baking pan and your oven. I have not tested this recipe in any other baking pans, other than cupcake tins (details for baking cupcakes listed below).

    Vanilla Cupcakes:

    This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than ยพ of the way full. Bake on 350F for 17-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean. 

    Frosting Options

    The chocolate frosting I linked to in the ingredients is my favorite pairing with this cake, but here are some other great options:
    • Buttercream Frosting
    • Cream Cheese Frosting
    • Ermine Frosting
    • Swiss Meringue Buttercream

    Video note

    In the video I mistakenly say to add more buttermilk than is necessary. The written recipe is correct with 1 ยผ cups of buttermilk.

    Nutrition

    Serving: 1slice (without frosting) | Calories: 404kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 228mg | Potassium: 95mg | Fiber: 1g | Sugar: 26g | Vitamin A: 368IU | Calcium: 119mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Three layer chantilly cake with berry filling on white plate surrounded by fruit
      Chantilly Cake
    • sliced vanilla bundt cake on cooling rack
      The Perfect Bundt Cake Recipe
    • Slice of funfetti cake on a plate with the remaining cake in the background.
      Funfetti Cake from Scratch
    • pink strawberry cake on white plate
      Strawberry Cake

    More Cake Recipes

    • Slices missing from a pan of homemade dirt cake made with Oreo cookie crumbs, a cream cheese filling, and gummy worms.
      Homemade Dirt Cake Recipe
    • Slice of sourdough chocolate cake with a bite missing.
      Sourdough Chocolate Cake
    • Square slice of zucchini cake topped with cream cheese frosting with one forkful sitting beside the slice.
      Zucchini Cake
    • Close-up view of a chocolate chip cookie cake topped with a ring of chocolate frosting and sprinkles.
      Cookie Cake

    Reader Interactions

    Comments

    1. Tristen

      September 14, 2022 at 11:38 pm

      Hey, Iโ€™ve made this cake before and it was great, just wondering if I can add sprinkles to make it more like a funfetti cake?

      Thanks ๐Ÿ™‚

      Reply
      • Emily @ Sugar Spun Run

        September 15, 2022 at 9:35 am

        Hi Tristen! Yes, you can stir in some sprinkles close to the end. We would recommend something thatโ€™s not going to bleed. You could also check out our funfetti cake ๐Ÿ™‚

        Reply
    2. HM

      September 12, 2022 at 3:25 am

      Hi there,
      I am really really looking forward to trying this recipe. I usually use deep cake pans ie the 3โ€ high ones. I was wondering if this recipe would be good enough for a 3โ€ deep tin. I hope I can as I really really want to try this recipe.

      Reply
      • Emily @ Sugar Spun Run

        September 12, 2022 at 9:50 am

        That will work just fine! We hope you love the cake โค๏ธ

        Reply
    3. Jackie

      September 05, 2022 at 8:03 pm

      Hi!

      I have 6 In round pans, do I need to change the bake time?

      Reply
      • Sam

        September 05, 2022 at 9:00 pm

        Hi Jackie! You will need a shorter bake time and probably more than 2 pans. I’m not sure on the bake time though.

        Reply
    4. Monisha

      September 04, 2022 at 11:41 am

      5 stars
      I intentionally underbaked my cake and let it finish โ€œcookingโ€ in the pan after I brought it out of the oven. I had a taste test and the cake was beautifully soft tinged with the most beautiful, delicate vanilla flavor. I Wrapped the cake while still warm and put in the fridge. Today, I decorate! I will definitely use this recipe again! Thank you;)

      Reply
    5. Halle

      August 20, 2022 at 8:39 pm

      5 stars
      What a fabulous cake!! The only change I made was I added in a tbsp. vanilla paste on top of the 1 tbsp. vanilla extract, and 1/2 tsp. almond extract, giving it that traditional wedding cake flavor. This batter was fluffy and the cake itself had the perfect crumb! This is a keeper for sure!

      Reply
      • Emily @ Sugar Spun Run

        August 22, 2022 at 10:54 am

        Sounds lovely, Halle! We appreciate you trying our recipe and coming back to leave a comment โค๏ธ

        Reply
        • Bek

          September 06, 2022 at 9:05 pm

          Anyone tried using Bobs Red Mill Gluten Free All-Purpose flour?

        • Sam

          September 06, 2022 at 9:43 pm

          Hi Bek! While I haven’t tried it personally, I have had other commenters say they have used it with success. ๐Ÿ™‚

    6. Sadie

      August 17, 2022 at 6:24 pm

      5 stars
      Oh M GEE!!!! This is FANTASTIC!!!!
      I was a little sceptical at first because I was thinking โ€œwhat 2 tier cake recipe needs four eggs?โ€ But I am blown away. This tastes oh so delicious!! The vanilla is so rich, itโ€™s not too sweet but itโ€™s not bland, pillowy soft, and a new go-to vanilla (cup)cake recipe FOREVER!!! Thank you oh so kindly for such a delicious treat๐Ÿ˜Š

      Reply
      • Emily @ Sugar Spun Run

        August 18, 2022 at 9:40 am

        We’re so happy you enjoyed the cupcakes, Sadie! Thanks for trusting our recipe and letting us know how it turned out for you ๐Ÿ˜Š

        Reply
      • Morgan Hatch

        September 21, 2022 at 2:21 pm

        Hi Emily!
        Do you have suggestions for how
        To alter the recipe for 3 8inch rounds?

        Thanks so much

        Reply
        • Emily @ Sugar Spun Run

          September 21, 2022 at 2:59 pm

          Hi Morgan! You’ll just need to increase the recipe by 50% ๐Ÿฅฐ

    7. Lorena

      August 13, 2022 at 3:49 am

      5 stars
      Just tried this recipe so I can make cupcakes for my sonโ€™s birthday. The batter smells amazing! My cupcakes didnโ€™t rise much and upon further reflection, I put 1/2 cup too much buttermilk. They still taste good. Iโ€™ll be sure to measure better for my next batch!

      Reply
    8. Ashley

      August 06, 2022 at 12:07 pm

      Oh boy, itโ€™s my birthday and I am made this cake literally right now. Itโ€™s in the oven and I just realized I bought heavy whipping cream instead of buttermilk. Do you think it will turn out ???

      Reply
      • Sam

        August 06, 2022 at 10:32 pm

        Hi Ashley! I would recommend using some milk to make my buttermilk substitute if you don’t have any on hand. I’m not sure it’ll turn out quite the same with the whipping cream. ๐Ÿ™‚

        Reply
        • Xiomara

          August 10, 2022 at 10:15 am

          Hola Sam podrรญa agregarle almendras picadas a esta receta y de ser asรญ que cantidad seria y en que momento las agrego a la mezcla de pastel ? Gracias por tu respuesta estarรฉ atenta

        • Sam

          August 15, 2022 at 10:16 am

          You can stir them in at the end. It really depends on how much you want in the cake. I would think a cup and a half to two cups would probably work fine here. ๐Ÿ™‚

    9. Kaydi

      August 06, 2022 at 5:47 am

      Why do you prefer all purpose flour as opposed to cake flour in this recipe? Can I use cake flour? Would the measurements remain the same?
      Thanks so much! I love your recipes!

      Reply
      • Emily @ Sugar Spun Run

        August 08, 2022 at 10:38 am

        Hi Kaydi! You can find the answers to all of your questions within the post under the “What You Need” section ๐Ÿ˜Š

        Reply
    10. Mia

      August 02, 2022 at 1:34 am

      5 stars
      Hey Sam, I had to make this cake again it was so delicious the first time moist scrumptious cake w your delicious chocolate butter cream frosting. Can I refrigerate the cake or freeze and how long will be safe to eat also how would you recommend wrapping cake for best freshness?

      Reply
      • Emily @ Sugar Spun Run

        August 02, 2022 at 9:42 am

        Hi Mia! We don’t recommend refrigerating, as the fridge can dry out the cake. Freezing should be fine though! Just make sure to wrap the cake well in plastic wrap and store in an airtight container or ziploc bags. It should be good for several months this way. Hope that helps ๐Ÿ™‚

        Reply
    11. Jennifer

      August 01, 2022 at 12:15 pm

      How many cups of batter does this recipe make? I’m using a 9x9x3 pan and need around 9 cups of batter. Thanks!

      Reply
      • Emily @ Sugar Spun Run

        August 01, 2022 at 3:52 pm

        Hi Jennifer! This recipe makes about 8 cups of batter. Enjoy ๐Ÿ˜Š

        Reply
    12. Molly

      July 16, 2022 at 3:02 pm

      I wish I could hug you for giving us this masterpiece, definitely my go to๐Ÿ‘Œ๐Ÿฝโค๏ธ

      Reply
      • Naheed

        July 30, 2022 at 1:58 pm

        Hi

        Is this ok for stacking cakes?

        Thanks

        Reply
        • Emily @ Sugar Spun Run

          August 01, 2022 at 9:22 am

          Absolutely! Enjoy โค๏ธ

    13. Melissa

      July 12, 2022 at 10:29 pm

      5 stars
      I made this for my daughters birthday and it was delicious!
      Everyone wanted to take a piece home! I want to make this again for a graduation cake but with a 11×15 pan(12 c) I believe? Should I triple the recipe? Wasnโ€™t sure how many cups this recipe yields. Thank you!

      Reply
      • Emily @ Sugar Spun Run

        July 14, 2022 at 9:48 am

        We’re so glad it was a hit, Melissa! If you increase the recipe by 50%, you’ll have enough to fill your pan. Enjoy ๐Ÿ˜Š

        Reply
    14. Allyson

      July 08, 2022 at 9:05 pm

      Hi! Iโ€™m looking for a vanilla or white cake recipe to use for my sisterโ€™s wedding. Iโ€™m pairing with a caramel buttercream – just curious if you have suggestion for which of the two recipes to use? Is there a distinct difference in flavor and texture? Thanks!

      Reply
      • Sam

        July 14, 2022 at 2:26 pm

        Hi Allyson! The vanilla cake is going to be probably a little bit sturdier and slightly less sweet. I think the vanilla cake would pair well with the caramel buttercream here. Really either cake is a good option though. ๐Ÿ™‚

        Reply
    15. Betty

      June 30, 2022 at 11:30 pm

      I just baked this cake, probably for the 2nd time but it split not totally but one layer is on the verge! I used veggie instead of canola oil and a tiny bit of sweet milk to make up for a lack of buttermilk. The buttermilk was a little old but not spoiled and I forgot to fold the egg and milk by hand and I also used salted butter so I didnโ€™t add any salt.

      Reply
      • Sam

        July 05, 2022 at 2:37 pm

        Hi Betty! I’m not sure I know exactly what you mean by splitting here. Your changes shouldn’t have really caused any issues as they were minor. Do you mean it’s like 2 pieces in the pan or it’s splitting when you are putting them together or transferring them? It could be a matter of over-mixing the batter or slightly over-baking the cakes. I hope this helps. ๐Ÿ™‚

        Reply
        • Xiomara

          August 04, 2022 at 11:21 am

          Hola , podrรญa usar esta receta de bizcocho de vainilla para hacer unos cupcakes ?

        • Emily @ Sugar Spun Run

          August 04, 2022 at 12:28 pm

          Hi Xiomara! Yes you can. You can find instructions for the cupcakes in the recipe notes. Enjoy!

    « Older Comments
    Newer Comments »
    4.91 from 1715 votes (793 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Rows of coconut cupcakes on a cooling rack with purple flowers in the background.

    Coconut Cupcakes

    Slice of frozen mudslide pie on a plate with a fork.

    Frozen Mudslide Pie

    Overhead view of an ice cream scoop resting in a container of homemade key lime pie ice cream.

    No-Churn Key Lime Pie Ice Cream

    sliced zucchini bread

    Zucchini Bread

    Mason jar of homemade raspberry sauce topped with fresh raspberries.

    Raspberry Sauce

    Overhead view of cheesecake stuffed strawberries arranged in a circle on a plate.

    Cheesecake Stuffed Strawberries

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.