Simple Cake Recipe

This Super Simple Cake Recipe uses basic ingredients as well as equipment to make a fantastic, tender, and moist cake completely from scratch.

Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.

This recipe is genuinely the easiest cake I’ve ever made. Not only that, but with its outstanding vanilla flavor, delectably soft crumb, and super moist texture, it’s not just simple but delicious too!

I’ve been on a mission to make life easier for anyone short on time. I know many people who would like to bake but don’t because dragging out the mixer and tracking down ingredients is just too much trouble. This easy recipe requires nothing more than mixing bowls and a whisk. That’s it! Dessert couldn’t be simpler!

To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work). Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.

This recipe makes a 9×13 in cake, two 8-inch rounds, two 9-inch rounds, or 24-36 cupcakes. See the recipe notes for baking times.

To Freeze: This cake freezes beautifully. Leave the unfrosted cake in the pan, cover with plastic wrap, then a layer of foil, and freeze for up to a month.

Basic Vanilla Cake

This Basic Vanilla Cake recipe is the perfect base for all of you cake-making needs. This recipe makes enough for two layers — just top with your favorite frosting.

Prep: 0 30min0

Total: 0 1 0

Yield: two 9-inch cakes

Serving Size: 1 of 2 servings

Nutrition Facts: servingSize 1 of 2 servings, calories 2235, Fat 108g, Saturated Fat 64g, Carbohydrate 279g, Fiber 5g, Sugar 134g, Protein 38g, Cholesterol 630mg, Sodium 1352mg

Ingredients:

• 2 sticks unsalted butter, at room temperature, plus more for the pans
• 3 cups all-purpose flour, plus more for the pans
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

Instruction:

1. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
2. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
3. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Super Simple Cake Recipe

Easy doesn’t mean you need to compromise on taste. This simple cake recipe has a rich vanilla flavor with a soft crumb and super moist texture.

Prep: 10min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 184 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, Saturated Fat 4 g, Cholesterol 43 mg, Sodium 140 mg, Fiber 1 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 12 tablespoons butter (melted and cooled)
• 3 tablespoons canola oil
• ¾ cup buttermilk
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups sugar
• 2 cups flour
• ½ teaspoon salt
• ½ teaspoon baking soda

Instruction:

1. Preheat the oven to 350F/175C and grease a 9×13 inch pan.
2. In a small mixing bowl, add the wet ingredients and mix well to combine.
3. In a separate bowl, mix together the dry ingredients.
4. Pour the wet ingredients into the bowl with the dry and mix until just combined.
5. Pour into the prepared pan and bake 40 minutes or until a cake tester comes out clean.

My best Vanilla Cake – stays moist 4 days!

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless…..Frosting – classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes – Note 9. Cupcakes – see Vanilla Cupcakes recipe. Metric/weights – click button above ingredients. Sweetness – Note 11. Cake flour – no need, better with plain flour. Guarantee success – read top 5 points in Notes below. For chocolate cake – see this recipe.

Prep: 20min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 339 kcal, Carbohydrate 51 g, Protein 6 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 91 mg, Sodium 97 mg, Fiber 1 g, Sugar 31 g, servingSize 1 serving

Ingredients:

• 2 cups plain / all purpose flour ((cake flour OK too, Note 1))
• 2 1/2 teaspoons baking powder
• 1/4 tsp salt
• 4 large eggs ((50 – 55g / 2 oz each), at room temp (Note 3))
• 1 1/2 cups caster / superfine sugar ((granulated/regular ok too, Note 2))
• 115g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))
• 1 cup milk (, full fat (Note 5))
• 3 tsp vanilla extract (, the best you can afford (Note 6))
• 3 tsp vegetable or canola oil ((Note 7))
• 225g / 2 sticks unsalted butter (, softened)
• 500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)
• 3 tsp vanilla extract
• 2 – 4 tbsp milk (, to adjust thickeness)

Instruction:

1. Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
2. Whisk flour, baking powder and salt in a large bowl. Set aside.
3. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
4. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
5. Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
6. Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!
7. Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it’s form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

cake in 2 minutes! you will make this cake every day! easy and quick to prepare

FAQ

What are the 5 main ingredients in cake?

How to make cake simple?

1. Gather all ingredients. …
2. Preheat the oven to 350 degrees F (175 degrees C). …
3. Cream sugar and butter together in a mixing bowl. …
4. Combine flour and baking powder in a separate bowl. …
5. Pour batter into the prepared cake pan. …
6. Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.

How to make a cake at home step by step?

1. Step 1: Prepare Baking Pans. …
2. Step 2: Allow Ingredients to Reach Room Temperature. …
3. Step 3: Preheat the Oven. …
4. Step 4: Stir Together Dry Ingredients. …
5. Step 5: Combine the Butter and Sugar. …
6. Step 6: Add Eggs One at a Time. …
7. Step 7: Alternate Adding Dry and Wet Ingredients. …
8. Step 8: Pour Batter into Pans and Bake.

How to bake cake with only three ingredients?

1. Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with parchment paper. …
2. In a large mixing bowl, add eggs and sugar. …
3. Use a mesh strainer or flour sifter to sift in 1/3 of the flour. …
4. Pour batter into prepared pan. …
5. Let cake cool completely before removing.