This Simple Vanilla Cake is made with just six ingredients and requires only one bowl, yet it delivers an incredibly moist and delicious result! Ditch the store-bought cake mixes—this from-scratch recipe is as easy as it gets, and best of all, no electric mixer is needed.
Why You’ll Love This Recipe Everyone needs a go-to vanilla cake recipe that’s both reliable and easy to whip up. Whether you’re making a last-minute dessert or a special celebration cake, this simple recipe ensures a classic batter ready for the oven in just 15 minutes. Plus, it stays fresh and flavorful for days. Top it with your favorite frosting or serve with whipped cream and fresh berries for a delightful treat.
Homemade Vanilla Cake Recipe
If there’s a cake that suits any occasion, this is it! Whether for birthdays, baby showers, anniversaries, or simple gatherings, a classic vanilla cake never disappoints. Dress it up with buttercream for an elegant touch, or get creative with fun decorations.
Ingredients You’ll Need
No special trips to the grocery store—these pantry staples come together for the perfect vanilla cake:
- All-Purpose Flour (1 ½ cups / 225 g): This versatile flour creates a soft, tender cake.
- Can I use cake flour? Yes! It will yield an even fluffier, airier texture.
- Gluten-free option? Absolutely! Use a 1:1 gluten-free flour substitute.
- Baking Powder (1 tablespoon / 16 g): Ensures the cake rises perfectly.
- What if I add too much? The cake may rise too quickly and collapse.
- Too little? The cake will be dense and heavy.
- Caster Sugar (1 cup / 240 g): Also known as superfine sugar, it dissolves quickly for a smooth batter.
- Can I use granulated sugar? Yes, but it may slightly alter the texture.
- Butter (180 g / ¾ cup / 6.5 oz), melted: Adds moisture and a rich flavor.
- Dairy-free alternative? Use vegan butter for a plant-based option.
- Milk (1 ½ cups / 375 mL): Ensures a soft and moist crumb.
- Can I use dairy-free milk? Yes! Almond, oat, or soy milk works well.
- Vanilla Extract (2 teaspoons / 10 g): Adds that classic vanilla aroma and flavor.
How to Make Vanilla Cake from Scratch
Preparation:
- Preheat your oven to 180°C (355°F) for a standard oven or 160°C (320°F) for a convection oven.
- Prepare your cake pan: Grease and line a 20 cm (8-inch) round cake tin with baking paper.
Instructions:
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour and baking powder. Whisk in the sugar.
- Combine Wet Ingredients: Create a well in the center and pour in the melted butter, milk, and vanilla extract. Whisk everything together until just combined. Note: The butter may solidify slightly, making the batter a bit lumpy—this is normal!
- Bake: Pour the batter into the prepared tin and bake for 45-50 minutes, or until golden brown. Insert a toothpick into the center—if it comes out clean, your cake is done!
- Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Tricks for the Best Vanilla Cake
- Room Temperature Ingredients: Ensure all ingredients (especially milk and butter) are at room temperature for an even texture.
- Don’t Overmix: Stir until just combined to prevent a dense and dry cake.
- Use the Right Pan: You can bake this cake in a square pan, Bundt pan, or even muffin tins. Adjust baking time accordingly.
- Check for Doneness: Insert a toothpick into the center of the cake—if it comes out clean, it’s ready.
Serving Suggestions
This cake is delicious on its own, but you can elevate it with different toppings:
- Classic Buttercream Frosting: Beat ½ cup (125 g) softened butter with 1 ½ cups sifted icing sugar. Add 1 teaspoon vanilla extract and 2 tablespoons milk, then mix until fluffy.
- Fresh & Light: Serve with whipped cream and fresh berries.
- Chocolate Lovers: Add chocolate chips to the batter or decorate with chocolate frosting and shavings.
- Fun & Festive: Sprinkle with rainbow sprinkles for a colorful touch.
FAQs
Can I make a layered cake with this recipe? Yes! For a more elaborate cake, check out my Easy Layered Vanilla Cake recipe.
How do I store leftovers? Keep the cake in an airtight container at room temperature for up to 5 days—it stays beautifully moist!
Can I freeze this cake? Absolutely! Wrap the cooled cake tightly in plastic wrap, then store in a zip-lock or freezer bag. Thaw for 6 hours or overnight before serving.
Can I use a different pan size? Yes! You can use a square, Bundt, or muffin pan—just adjust the baking time accordingly.
Simple Vanilla Cake (One Bowl & No Mixer)
Ingredients:
- 1 ½ cups (225 g) all-purpose flour
- 1 tbsp (16 g) baking powder
- 1 cup (240 g) caster sugar
- 180 g (¾ cup) melted butter
- 1 ½ cups (375 mL) milk
- 2 tsp (10 g) vanilla extract
Instructions:
- Preheat oven to 180°C (355°F) or 160°C (320°F) for convection. Grease and line an 8-inch (20 cm) round cake tin.
- In a large bowl, sift flour and baking powder, then mix in sugar.
- Make a well in the center and add melted butter, milk, and vanilla. Whisk until just combined.
- Pour batter into the prepared tin and bake for 45-50 minutes, until golden and a toothpick inserted comes out clean.
- Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- To freeze, wrap tightly in plastic wrap and place in a freezer bag. Thaw overnight before serving.
Optional Frosting:
Beat ½ cup (125 g) softened butter with 1 ½ cups sifted icing sugar, 2 tbsp milk, and 1 tsp vanilla extract until fluffy.