I’ve tried countless cake recipes, but this straightforward homemade version stands out for its simplicity and reliability. Using basic ingredients, it yields a tender crumb and rich vanilla flavor that feels timeless. What sets it apart isn’t just the ease of preparation but the way it consistently turns out perfectly moist. If you’re looking to master a classic cake that rivals store-bought mixes effortlessly, this recipe might just surprise you.
Recipe
There’s something magical about a homemade cake—the kind that fills your kitchen with irresistible warmth and has everyone sneaking bites before it’s even fully cooled.
This recipe? It’s the one I turn to when I need a showstopper that’s as easy as it’s delicious. Made with simple pantry staples and a touch of vanilla for that classic, comforting flavor, this cake bakes up tender, moist, and just sweet enough to keep you coming back for another slice.
No fancy techniques, no fuss—just pure, buttery goodness with a crumb so soft it practically melts in your mouth.
Whether it’s for a birthday, a weekend treat, or just because, this cake never disappoints. Trust me, once you try it, you’ll wonder why you ever bothered with box mixes.
Let’s bake!
Ingredients
Crafting the perfect homemade cake starts with quality ingredients. Whether you’re aiming for a fluffy sponge or a rich, decadent treat, each component plays a vital role. Here’s what you’ll need, along with some insider tips to guarantee your cake shines.
For the Cake:
- All-purpose flour: The foundation—sift it for a lighter texture.
- Granulated sugar: Adds sweetness and helps create a tender crumb.
- Unsalted butter: Room temperature is key for smooth mixing. Sub with oil for extra moisture.
- Eggs: Bring to room temperature for better incorporation.
- Milk: Whole milk works best; for a tangy twist, use buttermilk (or whole milk + 1 tbsp vinegar).
- Baking powder & baking soda: Leaveners that guarantee a good rise—check freshness for best results.
- Vanilla extract: Pure extract is a must for that rich, aromatic flavor.
For the Frosting:
- Powdered sugar: Sift to avoid lumps in your frosting.
- Cream cheese (optional): Adds a tangy richness—perfect for a cream cheese frosting.
- Heavy cream: Whips up light and airy for a decadent finish.
- Cocoa powder (optional): For a chocolate frosting—use Dutch-processed for a deeper flavor.
Extras:
- Fresh fruit (e.g., berries): A vibrant garnish that adds freshness and visual appeal.
- Chocolate shavings or sprinkles: Fun and festive for a celebratory touch.
- Zest (e.g., lemon or orange): Brightens the flavor profile—don’t skip it if the recipe calls for it!
Pro Tip: Use a kitchen scale for precise measurements—it’s a game-changer for consistent results.
And remember, quality ingredients make all the difference, so don’t skimp on the essentials!
How to Make the Best Classic Vanilla Cake Recipe
- Combine dry ingredients in a separate bowl – Whisk together flour, baking powder, and salt to evenly distribute the leavening agents. This prevents lumps in the batter.
- Alternate adding dry ingredients and milk to the wet mixture – Start and end with the dry ingredients. This method keeps the batter smooth and prevents overmixing.
- Mix until just combined – Overmixing can lead to a dense cake. Stop as soon as no streaks of flour remain—small lumps are okay.
- Pour the batter into the prepared pan and smooth the top – Use a spatula to evenly distribute the batter and tap the pan gently to remove air pockets.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean – Oven times vary, so start checking a few minutes early.
The cake should spring back when lightly touched.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack – Cooling in the pan briefly makes it easier to remove, but leaving it too long can cause condensation.
- Decorate or serve as desired – Once fully cooled, slice and enjoy! For a professional touch, dust with powdered sugar or add a simple glaze.
Pro Tip: For a moister cake, substitute buttermilk for regular milk. Add a teaspoon of lemon juice or vinegar to milk if buttermilk isn’t on hand.
Watch Out: Avoid opening the oven door too early—it can cause the cake to sink. Wait until the last few minutes to check for doneness.
Nutrition
Homemade cake provides essential nutrients and energy. Below are the nutritional values per serving.
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 10 g |
| Carbohydrates | 35 g |
| Protein | 4 g |
| Sugar | 20 g |
| Fiber | 1 g |
Chef Tips
If you’re aiming for the perfect homemade cake, I’ve found that a few simple tricks can make all the difference. Always bring ingredients to room temperature before mixing—it guarantees even blending.
Use a kitchen scale for precise measurements, and sift dry ingredients to avoid lumps.
Don’t overmix the batter; it keeps the cake tender. Preheat your oven and avoid opening it mid-bake for consistent results.
