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Vanilla Ring Cake

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


  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 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


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, 1 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.
  • Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.

Test Kitchen tips For a stacked look, make two cakes and a double batch of icing.
  • Gently spoon flour into dry measuring cups and level off with a spatula. Remember to always measure liquid ingredients in liquid measuring cups placed at eye level on the counter top.
  • Oven temperature varies, it's a good idea to check the cake a few minutes before the time range stated in the recipe.
  • For success and ease, grease tube or fluted cake pans with shortening.
  • For best flavor, use Pure or Mexican vanilla extract.
  • Nutrition Facts
    1 slice: 466 calories, 18g fat (5g saturated fat), 71mg cholesterol, 132mg sodium, 68g carbohydrate (44g sugars, 1g fiber), 6g protein.

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    Click stars to rate
    Average Rating:
    • Linda
      May 19, 2019

      After reading all the reviews I still don't know how anyone got flavor. After my first try the texture was great just no flavor. I tried it again this time adding almond extract as well as the vanilla I did end up with a much better flavor. That's my last try. Honestly nothing to write home about very disappointed

    • tanyamickey
      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.

    • Cam625
      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

    • lissaj81
      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.

    • beckihomecki
      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.

    • TexasCookie
      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.

    • 112749
      May 18, 2012

      No comment left

    • kmc1952
      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!!

    • KimberlyV65
      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.

    • JackieJJ
      Aug 4, 2011

      No comment left