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Simple Vanilla Cake: easy, classic home bake
A simple, dependable vanilla cake recipe with practical tips and steps for beginners.
Why this recipe works
A basic vanilla cake that's approachable for beginners and reliable for bake sales or family desserts. This recipe yields a light, tender crumb with classic vanilla flavor.
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Key takeaways
Metric-friendly, easy-to-scale portioning
Simple steps, minimal equipment
Great canvas for toppings or frosting
Recipe guide
A basic vanilla cake that's approachable for beginners and reliable for bake sales or family desserts. This recipe yields a light, tender crumb with classic vanilla flavor.
Clear steps for a reliable, tasty vanilla cake.
- Metric-friendly, easy-to-scale portioning
- Simple steps, minimal equipment
- Great canvas for toppings or frosting
Ingredients notes
- The recipe lists flour in excess; use 200 g total for a light crumb. Adjust sugar to balance sweetness if needed. - Use 100 g melted butter for flavor and moisture. - 1 tsp baking powder and 1 tsp vanilla per batch ensure rise and aroma.
Method overview
1) Mix dry ingredients. 2) Beat sugar with eggs until pale. 3) Fold in wet ingredients and dry ingredients gently. 4) Bake at 180°C for 25–30 minutes. 5) Cool completely before frosting.
Serving and tweaks
Dust with powdered sugar or frost once cooled. For a lighter texture, whisk eggs longer or sift flour. To vary flavor, swap vanilla for almond extract or add citrus zest.
Ingredients
- 200 gram all-purpose flour
- 150 gram granulated sugar
- 3 each large eggs
- 120 ml milk
- 100 gram unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 180°C (350°F) and grease or line an 8-inch round cake pan.
- Whisk flour, baking powder and salt in a bowl to combine.
- Beat sugar and eggs together until pale and slightly thickened.
- Stir melted butter, milk, and vanilla into the egg mixture until smooth.
- Fold dry ingredients into wet ingredients gently until just combined; avoid overmixing.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar or frost once fully cooled before serving.
FAQs
Can I make this without a mixer?
Yes. Use a wooden spoon or whisk to beat sugar and eggs until pale and thick, then fold in dry ingredients gently.
How do I know it’s done?
Insert a toothpick; it should come out clean or with a few crumbs clinging.
Can I bake in a different pan?
Yes. Use a standard round or square pan; adjust bake time by checking for doneness with a toothpick.