This Super Simple Cake Recipe uses basic ingredients as well as equipment to make a fantastic, tender, and moist cake completely from scratch.
Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.
This recipe is genuinely the easiest cake I’ve ever made. Not only that, but with its outstanding vanilla flavor, delectably soft crumb, and super moist texture, it’s not just simple but delicious too!
Why This Recipe Works
- The combination of butter and oil adds moisture and a buttery taste.
- Buttermilk adds a tasty tang as well as extra moisture.
- Vanilla adds richness and depth of flavor.
- Using four eggs adds structure and gives the cake lightness and stability.
Easy Vanilla Cake
I’ve been on a mission to make life easier for anyone short on time. I know many people who would like to bake but don’t because dragging out the mixer and tracking down ingredients is just too much trouble. This easy recipe requires nothing more than mixing bowls and a whisk. That’s it! Dessert couldn’t be simpler!
How To Make Easy Cake From Scratch
In a small mixing bowl, add the wet ingredients.
To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work). Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.
In a separate bowl, mix together the dry ingredients.
Add the wet ingredients to the bowl with the dry ingredients.
Mix until smooth.
Add to a greased baking pan.
bake until golden.
Frost and serve.
Different Pan Sizes
This recipe makes a 9×13 in cake, two 8-inch rounds, two 9-inch rounds, or 24-36 cupcakes. See the recipe notes for baking times.
How To Tell If Cake Is Done
- Insert a toothpick or cake tester into the cake, and if it comes out clean, it is ready.
- Gently press on the cake, and if it springs back quickly without leaving an indent, it’s ready
Tips For best Results
- Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent over mixing, which will ruin the cake texture.
- Use room temperature ingredients. Cake batter mixes evenly when all the ingredients are about the same temperature. Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it.
- To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work). Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.
- For homemade buttermilk, full-fat milk works best to produce a moister cake. That said, low-fat milk will work too.
- Cool cake completely before frosting. Frosting a warm cake will melt the frosting.
- Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.
Freezing & Storing
Storing: Cake covered at room temperature will last up to three days.
To Freeze: This cake freezes beautifully. Leave the unfrosted cake in the pan, cover with plastic wrap, then a layer of foil, and freeze for up to a month.
Other Cake Recipes You’ll Love
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Let’s Make Super Simple Cake Recipe
Ingredients
- 12 tablespoons butter melted and cooled
- 3 tablespoons canola oil
- ¾ cup buttermilk
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups sugar
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350F/175C and grease a 9×13 inch pan.
- In a small mixing bowl, add the wet ingredients and mix well to combine.
- In a separate bowl, mix together the dry ingredients.
- Pour the wet ingredients into the bowl with the dry and mix until just combined.
- Pour into the prepared pan and bake 40 minutes or until a cake tester comes out clean.
Tips + Notes
For two 8-inch round pans, bake 30-35 minutes.
For two 9-inch round pans, bake 25-30 minutes.
For 24-36 cupcakes, 15-20 minutes
- Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent overmixing, which will ruin the cake texture.
- Use room temperature ingredients. The cake batter mixes evenly when all the ingredients are about the same temperature. Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it.
- If you don’t have buttermilk, you can make your own by adding one teaspoon of white vinegar or lemon juice to 3/4 cup of milk. Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.
- For homemade buttermilk, full-fat milk works best to produce a moister cake. That said, low-fat milk will work too.
- Cool cake completely before frosting. Frosting a warm cake will melt the frosting.
- Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.
Relia says
So I followed this recipes exactely, and mine came out a little like flan or pudding texture, I don’t really know why, any tips
Erren Hart says
Hi Relia, I’m sorry to hear that your cake didn’t turn out the way you were hoping. If your cake ended up with a texture similar to flan or pudding, there could be a variety of reasons why this happened. Let’s go through some of the most common factors that can affect cake texture:
Oven Temperature: First and foremost, make sure your oven is calibrated correctly. An oven that runs too hot or too cold can mess up your cake. Sometimes, an oven thermometer can help you check if your oven is heating to the correct temperature.
Ingredient Ratios: Even a small mistake in measuring ingredients can result in a cake that doesn’t have the right texture. Make sure you’re using the right measuring cups for dry and wet ingredients. Also, be precise when measuring.
Mixing Method: Overmixing or undermixing the batter can cause problems. Overmixing will make the cake tough, while undermixing can make it too dense or uneven. Follow the mixing instructions carefully.
Freshness of Ingredients: Always use fresh ingredients. Old baking powder or baking soda, for instance, may not give you the rise you need, leading to a denser texture.
Order of Mixing: Make sure to add the ingredients in the order specified by the recipe. The sequence in which ingredients are mixed can have a big impact on the final texture.
Baking Time: Underbaking can result in a cake that is too moist or has a flan-like texture. Always use a toothpick or cake tester to check for doneness.
Type of Pan: The material and color of the baking pan can affect how a cake cooks. Darker pans can absorb more heat, which might require an adjustment in baking time or temperature.
High Altitude: If you live at a high altitude, you may need to adjust the recipe. High altitude affects the way cakes rise and set.
Checking Cake Too Often: Opening the oven door too often can let out heat and affect the cake’s rise, making it denser.
Jessica golden says
I love this recipe
Erren Hart says
Thank you for your wonderful feedback on the recipe! It’s great to hear that you enjoy it so much!
Alex says
Fantastic easy cake recipe! I substituted coconut milk and it was fabulous- moist, dense with a crunchy edge. The crumb was a bit dense- but I may have overmixed, I also used cold eggs. I wasn’t going for perfect- I just wanted a damn good cake, and I’m not a baker. 🤷♀️this recipe delivered. I just thought it was on the verge of being too sweet. I didn’t even need any icing!
Erren Hart says
I’m thrilled to hear that you had a fantastic experience with the cake recipe, even as someone who doesn’t consider themselves a baker! Substituting coconut milk sounds like a delicious twist, resulting in a moist and dense cake with a crunchy edge, which can be quite appealing. The crumb being a bit dense might indeed be due to overmixing, but it’s great that it didn’t deter from your enjoyment.
Not needing any icing because the cake was just sweet enough is a testament to the recipe’s balance. Sometimes, less sweetness can allow the other flavors to shine through. Your willingness to experiment and your pursuit of a “damn good cake” paid off, and that’s what baking is all about – enjoying the process and the outcome. If you ever decide to try more recipes or have any questions, feel free to ask. Happy baking! 🍰
Charlynn Browning says
This cake is so easy to make and is delicious! Since it was summer in Phoenix, we skipped frosting and ate it with fruit. It made a wonderful summer treat.
Erren Hart says
I’m so pleased to hear that you enjoyed the cake! It sounds like you made a perfect choice for a summer treat in Phoenix. Fresh fruit paired with the cake must have been a delightful combination. Thank you for sharing your experience, and if you ever decide to try it with frosting, I’m sure it will be equally delicious. Happy baking!