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Vanilla Ring Cake Recipe

Vanilla Ring Cake Recipe

Yes, the amount is correct—you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.—Joan Hallford, North Richland Hills, Texas
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD:12 servings


  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk


  • 1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 3. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.

Nutritional Facts

1 slice equals 466 calories, 18 g fat (5 g saturated fat), 71 mg cholesterol, 132 mg sodium, 68 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Vanilla Ring Cake

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Reviewed Mar. 14, 2014

"This cake doesn't have much flavor. What little flavor it does have just isn't my taste. Might be better with a chocolate or strawberry glaze."

Reviewed Jan. 3, 2014

"Maybe it was my oven- but I baked for 55 minutes and it was way too dry- taste was ok- but will bake 5 or 10 minutes less next time"

Reviewed Nov. 24, 2013

"This was very good. The only adjustment was that I used half butter flavored shortening and half regular. I didnt have buttermilk so I mixed a cup of milk with 1 TBSP of lemon juice let sit for 5 min before using it. It came out very light and fluffy."

Reviewed Apr. 18, 2013

"This cake is simple to make but definatly lacking in flavor. It is way too sweet and I even took out a quarter cup of the sugar. The batter mixed up so nice and fluffy and I was excited to see the results but was ultimately dissappointed. My kids who love everything I bake even said this wasn't their favorite. A simple strusel coffee cake is loads better. This cake is not worth the calories. Wont be making again."

Reviewed May. 21, 2012

"Surprisingly delicious cake. Even though the recipe explains extra vanilla extract, I admit I was a bit skeptical but I followed the instructions and it was great. Also it very easy to make."

Reviewed Jan. 23, 2012

"This was easy to make and my family loved it...even my husband who isn't a sweet eater!! It will be a new favorite for us!!"

Reviewed Sep. 21, 2011

"Very good cake; a bit on the sweet side, but then again, it is a cake! I think this could also easily be made into a lemon ring cake by substituting lemon extract for the vanilla."

Reviewed Jul. 11, 2011

"This cake was too dense. Didn't taste right without any salt to add depth of flavor."

Reviewed Jun. 16, 2011

"The cake was delicious and very moist. Beating the shortening and sugar well created a fluffy cake good even w/o drizzle. Tasty w/ strawberries."

Reviewed Jan. 31, 2011

"Cake was very dry and had little vanilla flavor. I'm planning on tweaking the recipe and trying again before I call it quits."

Reviewed Sep. 25, 2010

"Cake was pretty but dry."

Reviewed Sep. 8, 2010

"Made in a Bundt pan and had to bake it for 50 min. just to get the middle cooked all the way but then the sides and top were over done (almost burned.) It came out dry and crumbly. Disappointed."

Reviewed Jun. 13, 2010

"Cake was dry and crumbly. Did not come out of bundt pan well. I didn't find the flavor of this cake anything special considering the amount of ingredients used. I definitely would not make this cake again."

Reviewed Jun. 1, 2010

"Mine came out moist and perfect. It definitely tasted of vanilla, was just the right texture for a pound cake and a big hit! I did use half butter, half shortening to give that butter flavor to the cake."

Reviewed Oct. 14, 2009

"I had really high hopes for this cake. I was disappointed. The cake was bland, dry, and tasted like shortening, not vanilla. A waste of ingredients."

Reviewed Oct. 8, 2009

"I have made this cake on several occasions. Always get asked for the recipe. This cake is similar to a pound cake. Very moist and tastey!"

Reviewed May. 20, 2009

"Make good shortcake. I have added blueberrys, another time chocolate chips. Just stir in after you pour batter in pan"

Reviewed May. 6, 2009

"My family loved the cake. It tasted like a vanilla wafer and a cookie came together."

Reviewed Apr. 30, 2009

"I thought this cake was good. It was not dry, but I do agree it would be good as strawberry shortcake or maybe boston creme in the middle. crtipp"

Reviewed Apr. 30, 2009

"What a disappointment! I really had high hopes for this cake! According to all of the ingredients,it sounded like this cake would be great. It was dry and flavorless, even with two tablespoons of vanilla.I tweaked the recipe and used butter and cake flour instead of shortening and all-purpose flour. It might be good as strawberry shortcake though. Lori"

Reviewed Apr. 27, 2009

"I love vanilla but wasn't prepared for the cake to be so bland. I was disappointed and I am a cake lover."

Reviewed Apr. 3, 2009

"My daughter and I tried this twice in the last 2 days. Both times it fell in the middle and is very dense and heavy. Any suggestions of what we are doing wrong. The only change we made was to use reconstituted buttermilk. Help - I'm almost out of eggs now! :)"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.