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Simple Vanilla Cake: Easy, Classic and Reliable

Prep 15 min Cook 30 min Difficulty 1/5

Classic vanilla cake recipe: easy, beginner-friendly steps, just 3 sections, and a tender crumb.

Why this recipe works

A simple vanilla cake that’s easy to bake and reliable. It suits beginners who want a classic dessert and anyone needing a quick, forgiving cake for gatherings.

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Key takeaways

Short ingredient list and straightforward steps
Dense but tender crumb with vanilla balance
Versatile base for toppings or decorations

Recipe guide

A simple vanilla cake that’s easy to bake and reliable. It suits beginners who want a classic dessert and anyone needing a quick, forgiving cake for gatherings.

A dependable vanilla cake you can bake on any weekend.

  • Short ingredient list and straightforward steps
  • Dense but tender crumb with vanilla balance
  • Versatile base for toppings or decorations

1) Mix dry and wet separately

Whisk flour, baking powder and salt. In another bowl, beat sugar with eggs until pale and slightly thickened. Stir in melted butter, milk, and vanilla until smooth.

2) Combine and bake

Fold dry ingredients into wet ingredients just until combined. Pour into a greased 8-inch pan and smooth the top. Bake at 180°C (350°F) for 25–30 minutes until a toothpick comes out clean.

3) Cool and serve

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Optional: dust with powdered sugar or frost when cooled.

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

  1. Preheat oven to 180°C (350°F) and grease or line an 8-inch round cake pan.
  2. Whisk flour, baking powder and salt in a bowl to combine.
  3. Beat sugar and eggs together until pale and slightly thickened.
  4. Stir melted butter, milk, and vanilla into the egg mixture until smooth.
  5. Fold dry ingredients into wet ingredients gently until just combined; avoid overmixing.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Optional: dust with powdered sugar or frost once fully cooled before serving.

FAQs

Can I make this cake without butter? Butter adds flavor and moisture; you can substitute with an equal amount of neutral oil, but expect a slightly different texture.
How do I know when it’s done? A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I frost this cake? Yes. Frost once completely cooled; a simple buttercream or cream cheese frosting works well.