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Vanilla Ring Cake Recipe
Vanilla Ring Cake Recipe photo by Taste of Home

Vanilla Ring Cake Recipe

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3.5 22
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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
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 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

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.


  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.
Originally published as Vanilla Ring Cake in Taste of Home April/May 2009, p69

Sweet White Wine

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

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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."

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