Simple Vanilla Cake Recipe: 5 Easy Steps to Homemade Heaven
Why You’ll Love This Simple Vanilla Cake
Ever stared at boxed cake mix and wondered if you could make something even better from scratch? This foolproof vanilla cake proves you absolutely can! With just 5 simple steps and pantry staples you probably already have, you’ll create a tender, fluffy cake that puts store-bought versions to shame. No fancy equipment needed, no complicated techniques—just straightforward baking that delivers bakery-quality results every time.
This recipe is perfect for baking beginners who want to build confidence in the kitchen. The vanilla flavor is classic and versatile, making it ideal for birthdays, potlucks, or whenever you’re craving something sweet and homemade.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 8-10 | Easy |
What You’ll Need
For the Cake:
- 2 cups all-purpose flour (spooned and leveled)
- 1½ cups granulated sugar
- ½ cup unsalted butter (softened at room temperature)
- 3 large eggs (room temperature works best)
- 1 cup whole milk (can substitute with 2% milk)
- 2 teaspoons vanilla extract (pure vanilla gives the best flavor)
- 2 teaspoons baking powder
- ½ teaspoon salt
For Simple Buttercream (Optional):
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution Notes:
- Dairy-free: Replace butter with vegan butter and milk with almond or oat milk
- Egg-free: Use 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 minutes)
- Different flavors: Replace vanilla with almond extract (use half the amount) or lemon zest
Step-by-Step Directions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray, then dust lightly with flour, tapping out any excess. This prevents sticking and ensures easy removal.
Pro Tip: Line the bottom with parchment paper for extra insurance against sticking. Your future self will thank you!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent, which means a more uniform rise and texture throughout your cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer (or vigorously by hand) for about 3-4 minutes until the mixture becomes light and fluffy. The mixture should look pale and increase in volume. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Temperature Matters: Room temperature ingredients mix more easily and create better texture. Take your eggs and butter out of the fridge 30-60 minutes before baking.
Step 4: Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Start and end with the flour mixture. Mix on low speed just until combined—overmixing can make your cake tough and dense.
The batter should be smooth but don’t worry if there are a few small lumps. Pour the batter into your prepared pan and spread it evenly with a spatula.
Step 5: Bake to Perfection
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched and start pulling away slightly from the edges of the pan.
Cool completely in the pan before frosting or serving. This usually takes about 1 hour, but patience here prevents a crumbly mess when you try to frost it.
How to Serve
This versatile cake shines in many ways:
Classic Presentations:
- Dust with powdered sugar for an elegant, simple finish
- Top with fresh berries and a dollop of whipped cream
- Slice and serve with vanilla ice cream for an à la mode experience
Frosting Options:
- Our simple buttercream recipe above
- Cream cheese frosting for tang
- Chocolate ganache for indulgence
- Fresh fruit and whipped cream for lighter occasions
Perfect Pairings:
- Fresh strawberries or mixed berries
- A cup of coffee or cold milk
- Vanilla or strawberry ice cream
Expert Tips for Success
Storage and Make-Ahead:
Unfrosted cake keeps covered at room temperature for 3 days or can be wrapped tightly and frozen for up to 3 months. Frosted cake should be stored in the refrigerator and consumed within 4-5 days.
Flavor Variations:
- Lemon cake: Add 2 tablespoons lemon zest and replace 2 tablespoons milk with fresh lemon juice
- Chocolate chip: Fold in 1 cup mini chocolate chips before baking
- Funfetti: Add ¼ cup rainbow sprinkles to the batter
- Coconut: Replace ½ cup milk with coconut milk and add ½ cup shredded coconut
Troubleshooting Tips:
Dense cake? You likely overmixed the batter or your baking powder might be expired (replace every 12-18 months).
Uneven baking? Make sure your oven rack is in the center position and your oven temperature is accurate—consider using an oven thermometer.
Cake stuck to pan? Next time, ensure your pan is properly greased and floured, and let the cake cool for 10 minutes before attempting to remove it.
Common Questions
Can I make this cake without an electric mixer?
Yes! While an electric mixer makes the job easier, you can cream the butter and sugar by hand with a wooden spoon. It will take more elbow grease (about 8-10 minutes of vigorous mixing), but it’s absolutely doable.
Why do my cakes always turn out dry?
Dry cakes usually result from overbaking or too much flour. Measure flour by spooning it into the cup and leveling off—don’t pack it down. Also, check your cake a few minutes before the recommended time.
Can I double this recipe?
Absolutely! This recipe doubles beautifully. Use two 9×13 pans or make a stunning layer cake with two 9-inch round pans. Just keep the baking time the same and check for doneness with a toothpick.
How do I know when my cake is truly done?
Look for three signs: the cake should spring back when lightly touched, start pulling slightly from the pan edges, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I substitute self-rising flour?
If using self-rising flour, omit the baking powder and reduce the salt to ¼ teaspoon. Self-rising flour already contains both leavening agents and salt.
Final Thoughts
This simple vanilla cake proves that homemade doesn’t have to mean complicated. With just 5 straightforward steps and ingredients you likely have on hand, you can create something truly special that brings people together around the table.
The beauty of this recipe lies in its reliability and versatility. Master these basics, and you’ll have a foundation for countless variations and celebrations to come. Whether it’s a last-minute birthday cake, a weekend baking project with kids, or your contribution to the next potluck, this cake delivers every single time.
So preheat that oven, grab your mixing bowl, and get ready to fill your kitchen with the irresistible aroma of homemade cake. Your family and friends are in for a real treat!
