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Simple Vanilla Cake: easy, reliable, no-fuss

Prep 15 min Cook 30 min Difficulty 1/5

Easy vanilla cake recipe with simple ingredients and step-by-step instructions.

Why this recipe works

A simple vanilla cake recipe that yields a light, classic loaf of sweetness. Ideal for beginner bakers or a quick dessert for gatherings.

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Key takeaways

Flexible to bake-in smaller or larger pans
Reliable with plain ingredients
Clear steps for best texture

Recipe guide

A simple vanilla cake recipe that yields a light, classic loaf of sweetness. Ideal for beginner bakers or a quick dessert for gatherings.

This cake is a reliable canvas for any topping or celebration.

  • Flexible to bake-in smaller or larger pans
  • Reliable with plain ingredients
  • Clear steps for best texture

Ingredients overview

Gather: 600 g all-purpose flour, 150 g granulated sugar, 3 large eggs, 120 ml milk, 100 g unsalted butter (melted), 1 tsp baking powder, 1 tsp vanilla extract, pinch of salt. This makes a standard 8-inch cake.

Method in brief

Preheat to 180°C. Mix dry ingredients, beat eggs with sugar until pale, blend in butter, milk, and vanilla. Fold dry into wet gently. Bake 25–30 min; cool before serving.

Serving and tips

Dust with powdered sugar or frost when cool. Use same weight for ingredients if scaling. Avoid overmixing to keep cake tender.

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 use a different pan size? Yes. Scale the batter and adjust bake time accordingly.
How can I store leftovers? Keep in an airtight container at room temp for 2–3 days or freeze for longer.
For a dairy-free version? Use dairy-free butter and milk substitutes and vanilla.