Cake Recipe 250g Flour: Perfect Single-Layer Vanilla Cake for Any Occasion

Why You’ll Love This 250g Flour Cake Recipe

Sometimes you need a delicious cake without the fuss of multiple layers or leftover portions that sit around for days. This 250g flour cake recipe creates the perfect single-layer cake that serves 8-10 people—ideal for small family gatherings, intimate celebrations, or when you’re craving homemade cake without the commitment of a massive dessert.

Using exactly 250g of flour as the foundation, this recipe delivers a moist, tender crumb with rich vanilla flavor that pairs beautifully with any frosting or can be enjoyed simply dusted with powdered sugar. The best part? Everything mixes up in one bowl, bakes in about 30 minutes, and requires minimal cleanup. It’s the kind of reliable, go-to recipe that busy bakers absolutely love.

Quick Info Table

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 mins	30 mins	1 hour	8-10	Easy

Note: Total time includes cooling

What You’ll Need

For the Cake:

All-purpose flour – 250g (2 cups)
Granulated sugar – 200g (1 cup)
Unsalted butter – 125g (½ cup), room temperature
Large eggs – 2, room temperature
Whole milk – 125ml (½ cup), room temperature
Vanilla extract – 2 teaspoons
Baking powder – 2 teaspoons
Salt – ½ teaspoon

For Simple Buttercream (Optional):

Unsalted butter – 115g (½ cup), room temperature
Powdered sugar – 250g (2 cups), sifted
Vanilla extract – 1 teaspoon
Heavy cream – 2-3 tablespoons

Equipment Needed:

One 9-inch round cake pan or 8-inch square pan
Electric mixer (hand or stand mixer)
Large mixing bowl
Measuring cups and kitchen scale
Wire cooling rack

Substitution Notes:

Butter → Vegetable oil (100ml) for dairy-free option
Whole milk → Buttermilk for tangier flavor, or almond milk for dairy-free
Granulated sugar → Caster sugar for finer texture
Vanilla → Lemon zest (1 tablespoon) for citrus variation

Step-by-Step Directions

Preparing to Bake:

Preheat your oven to 180°C (350°F). Grease your 9-inch round pan thoroughly with butter and dust with flour, or line with parchment paper for easy removal.
Prepare your ingredients by bringing eggs, milk, and butter to room temperature. This ensures even mixing and a tender crumb.

Pro Tip: Forgot to take ingredients out early? Place eggs in warm water for 5 minutes and microwave milk for 20 seconds to quickly bring to room temperature.

Making the Cake Batter:

Weigh your flour accurately using a kitchen scale for best results. If using cups, spoon flour lightly into measuring cups and level with a knife—don’t pack it down.
Combine dry ingredients in a large bowl. Whisk together the 250g flour, baking powder, and salt. Set aside.
Cream butter and sugar using an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale yellow. Don’t skip this step—proper creaming creates the cake’s tender texture.
Add eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and creamy.
Mix in vanilla extract until evenly distributed throughout the batter.
Alternate flour and milk in three additions. Start by adding half the flour mixture, mixing on low speed just until combined. Pour in all the milk, mix briefly, then add remaining flour. Stop mixing as soon as ingredients are combined—overmixing develops gluten and creates a tough cake.

Mixing Tip: The batter should look smooth but don’t worry if you see a few small lumps of flour—they’ll disappear during baking.

Baking Your Cake:

Pour batter into prepared pan and gently tap the pan on the counter to release air bubbles. Use a spatula to spread batter evenly to the edges.
Bake for 28-32 minutes or until the cake springs back when lightly touched in the center, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
Cool in the pan for 10 minutes, then run a knife around the edges to loosen. Turn out onto a wire rack to cool completely before frosting.

Cooling Tip: Resist the urge to frost a warm cake—the frosting will melt and slide off. Wait until completely cool to touch.

Making Simple Buttercream (Optional):

Beat butter with an electric mixer for 2-3 minutes until light and fluffy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add vanilla and cream, then beat on high speed for 2-3 minutes until smooth and spreadable.

How to Serve

This versatile 250g flour cake is delicious on its own or dressed up for special occasions. Serve at room temperature for the best flavor and texture.

Simple serving ideas:

Dust with powdered sugar and serve with fresh berries
Slice and serve with a dollop of whipped cream
Drizzle with chocolate ganache for an elegant finish
Top with buttercream and sprinkles for birthdays

Perfect pairings:

Afternoon tea or coffee
Fresh strawberries and cream
Vanilla ice cream for dessert
A glass of cold milk for kids

Presentation suggestions:

Use a decorative cake stand for special occasions
Garnish with edible flowers for spring celebrations
Add a simple border of piped frosting around the edges
Serve directly from the pan for casual family meals

Expert Tips for Success

Measuring matters: This recipe relies on the precise 250g flour measurement for perfect texture. Using a kitchen scale ensures consistent results every time.

Storage: Store covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. Unfrosted cake keeps longer than frosted versions.

Make-ahead friendly: Bake the cake up to 2 days in advance and store wrapped in plastic wrap. The flavors actually improve after a day! Frost just before serving.

Flavor variations:

Chocolate version: Replace 50g flour with cocoa powder
Lemon cake: Add zest of 2 lemons and replace 2 tablespoons milk with lemon juice
Almond cake: Replace vanilla with almond extract (use half the amount)
Spiced cake: Add 1 teaspoon cinnamon and ½ teaspoon nutmeg

Troubleshooting dense cake: Usually caused by overmixing or using too much flour. Measure carefully and mix just until ingredients are combined.

Common Questions

Why specifically 250g of flour?

This amount creates the perfect ratio for a single-layer cake that’s substantial enough to serve a small group but not overwhelming. It’s also a standard measurement that many international recipes use, making it easy to scale up or down.

Can I double this recipe for a larger cake?

Yes! Double all ingredients and use two 9-inch pans or one large sheet pan. Baking time may increase by 5-10 minutes, so test with a toothpick.

What if I don’t have a kitchen scale?

While weighing is most accurate, 250g flour equals approximately 2 cups when spooned and leveled. The texture might vary slightly, but the cake will still be delicious.

Can I make this into cupcakes?

Absolutely! Divide batter among 12 cupcake liners and bake for 18-22 minutes. This makes portion control easier and creates individual servings.

How do I know when the cake is perfectly baked?

The cake should spring back when lightly touched, pull slightly from the pan edges, and a toothpick should come out clean or with just a few moist crumbs attached.

Final Thoughts

This 250g flour cake recipe proves that sometimes the simplest approaches yield the most satisfying results. With basic pantry ingredients and straightforward techniques, you can create a tender, flavorful cake that’s perfect for any occasion—from casual family dinners to intimate celebrations.

The beauty of this recipe lies in its versatility and reliability. Whether you keep it simple with a dusting of powdered sugar or dress it up with elaborate frosting, you’ll have a delicious homemade cake that brings joy to any table. So grab your measuring scale, preheat that oven, and get ready to enjoy the wonderful aroma of a freshly baked cake filling your kitchen!