Simple Cake Recipe With 8 Ingredients: The Ultimate Minimalist Dessert

Why You’ll Love This 8-Ingredient Wonder Cake

Sometimes the best recipes are the simplest ones! This cake recipe with 8 ingredients proves that you don’t need a pantry full of specialty items to create something absolutely delicious. Perfect for those “I need dessert NOW” moments or when you’re just starting your baking journey, this streamlined recipe uses only basic ingredients you likely already have on hand.

What makes this recipe so special? It eliminates the guesswork and complexity while delivering a moist, tender cake that tastes like you spent hours in the kitchen. No fancy techniques, no unusual ingredients, no stress – just pure baking satisfaction in its simplest form. Whether you’re a college student with limited supplies or a busy parent who needs a quick win, this is your go-to cake recipe.

Quick Recipe Info

Prep Time	Cook Time	Total Time	Servings	Difficulty
10 mins	25-30 mins	40 mins	8-10	Super Easy

What You’ll Need

The 8 Essential Ingredients:

2 cups all-purpose flour – Your cake’s foundation
1 1/2 cups granulated sugar – Sweetness and moisture
1/2 cup vegetable oil – Keeps it incredibly moist
3 large eggs – Structure and richness
1 cup milk – Creates tender crumb
2 teaspoons vanilla extract – Essential flavor
2 teaspoons baking powder – Perfect rise every time
1/2 teaspoon salt – Enhances all flavors

That’s It – Really!

No butter to soften, no complex mixing methods, no specialty ingredients. Just eight simple items that create cake magic.

Smart Substitutions:

Oil alternatives: Melted butter, applesauce, or Greek yogurt
Milk options: Any milk works – dairy, almond, oat, or soy
Sugar swaps: Brown sugar adds deeper flavor, coconut sugar works too
Flour substitutes: Use 1:1 gluten-free flour blend if needed

Step-by-Step Directions

Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan thoroughly. For easy removal, line the bottom with parchment paper.
Mix all dry ingredients in a large bowl. Whisk together flour, sugar, baking powder, and salt until completely combined. This ensures even distribution and prevents lumps.
Create a well in the center of your dry ingredients. This old-school technique helps ingredients combine smoothly without overmixing.
Whisk wet ingredients separately. In a measuring cup or small bowl, combine oil, eggs, milk, and vanilla extract. Beat eggs well to ensure they’re fully incorporated.
Pour wet ingredients into the dry mixture. Start mixing gently with a wooden spoon or whisk, working from the center outward.
Mix until just combined – this is crucial! Stop as soon as you can’t see streaks of flour. The batter should look slightly lumpy, and that’s perfect.

Critical Tip: Overmixing is the enemy of tender cake! Mix only until ingredients are just combined – lumpy batter equals fluffy cake.

Pour batter into prepared pan and gently spread to edges. Give the pan a light tap on the counter to settle the batter and release air bubbles.
Bake for 25-30 minutes until the top is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

How to Serve

This versatile cake recipe with 8 ingredients becomes whatever you need it to be:

Simple and elegant: Dust with powdered sugar and serve with fresh berries
Birthday ready: Top with your favorite frosting and colorful sprinkles
Comfort dessert: Serve warm with vanilla ice cream and caramel sauce
Afternoon treat: Perfect with coffee or tea, no frosting needed
Trifle base: Cut into cubes and layer with pudding and fruit

Professional presentation ideas: Drizzle with chocolate ganache, top with whipped cream rosettes, or create a simple glaze with powdered sugar and milk.

Expert Tips for Success

Mixing Mastery:

Room temperature ingredients mix more easily and create better texture
Don’t skip the salt – it makes all other flavors pop
Measure flour correctly by spooning into cup and leveling off
Fresh baking powder is essential – test it by adding a teaspoon to hot water (it should fizz vigorously)

Flavor Boost Variations:

Chocolate version: Replace 1/4 cup flour with cocoa powder
Lemon delight: Add 2 tablespoons lemon zest and use lemon extract
Spice cake: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg
Coffee cake: Replace 1/4 cup milk with strong cooled coffee

Storage Solutions:

Room temperature: Cover and store for up to 3 days
Refrigerated: Lasts up to 1 week when properly wrapped
Frozen: Wrap tightly and freeze for up to 3 months
Make-ahead tip: This cake actually tastes better the next day as flavors meld

Pan Size Flexibility:

8-inch round: 25-30 minutes (makes a taller cake)
9-inch round: 20-25 minutes (makes a shorter cake)
8×8 square: 25-30 minutes
Cupcakes: 15-18 minutes (makes about 18 cupcakes)

Baker’s Secret: For extra moist cake, replace 2 tablespoons of milk with sour cream – it adds tanginess and incredible texture!

Common Questions

Can I make this cake without eggs?

Yes! Replace each egg with 1/4 cup unsweetened applesauce or mashed banana. You can also use commercial egg replacers following package directions. The texture will be slightly different but still delicious.

Why is my cake dense instead of fluffy?

The most common cause is overmixing the batter, which develops gluten and creates a tough texture. Mix only until you can’t see streaks of flour – lumpy batter is your friend! Also check that your baking powder is fresh and active.

Can I double this recipe?

Absolutely! Double all ingredients and use two pans or one larger pan. For two 9-inch rounds, bake for 20-25 minutes. For a 9×13 pan, bake for 30-35 minutes. Always check with a toothpick for doneness.

What if I don’t have vanilla extract?

You can substitute with almond extract (use half the amount as it’s stronger), or skip it entirely – the cake will still be delicious. Other options include lemon extract, rum extract, or even a tablespoon of instant coffee dissolved in the milk.

How do I know if my cake is done?

Look for three signs: the cake pulls slightly away from pan edges, the top springs back when lightly touched, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but it will still be delicious. Make sure your blend contains xanthan gum for best results.

Final Thoughts

This cake recipe with 8 ingredients proves that exceptional desserts don’t require complicated ingredient lists or advanced techniques. Sometimes the most memorable cakes are the ones made with love, simplicity, and ingredients you trust. This recipe removes all the barriers to homemade cake success – no special equipment, no hard-to-find ingredients, no complicated steps.

The beauty of this minimalist approach is that it builds confidence while delivering consistent, delicious results. Once you master this basic recipe, you’ll find yourself reaching for it again and again, knowing you can create something wonderful in under an hour with ingredients from your everyday pantry.

Whether you’re baking for a special occasion or just because Tuesday feels like cake day, this simple recipe will become your reliable friend in the kitchen. Get ready to impress yourself and others with just how amazing simple can taste!