Simple Vanilla Cake From Scratch – A Soft, Classic Treat

Vanilla cake is the kind of recipe you keep forever. It’s simple, soft, and tastes like home. You don’t need fancy tools, just a few pantry staples and a good attitude. This version bakes up tender and moist, with a fine crumb and a gentle vanilla flavor. It’s perfect for birthdays, casual weekends, or anytime you want cake without a fuss.

What Makes This Recipe So Good

Simple vanilla cake from scratch – Simple Vanilla Cake From Scratch – A Soft, Classic Treat Vanilla cake is the kind of recipe you keep

This cake is all about balance. It’s sweet but not cloying, buttery but not heavy, and tender without falling apart. The method is simple and forgiving, great for new bakers but satisfying for experienced ones, too.

• Reliable texture: Creamed butter and sugar give you a fine, soft crumb every time.
• Clean vanilla flavor: Real vanilla extract (or paste) shines without being overpowering.
• Everyday ingredients: Flour, sugar, eggs, milk—nothing fancy or hard to find.
• Versatile base: Add fruit, frostings, or flavors without rebuilding the whole recipe.
• Works for layers or cupcakes: Bake as a single layer, double it for a layer cake, or portion it into cupcakes.

Ingredients

Simple vanilla cake from scratch – It’s simple, soft, and tastes like home

• 1 1/2 cups (195g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla paste)
• 3/4 cup (180ml) whole milk, at room temperature
• Optional: 2 tablespoons sour cream for extra moisture

This makes one 8-inch round cake or one 9-inch round cake with a slightly thinner layer. For a two-layer cake, double the recipe and bake in two pans.

Instructions

Simple vanilla cake from scratch – You don’t need fancy tools, just a few pantry staples and a good attitude

1. Prep the pan and oven. Heat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan, or line the bottom with parchment for easy release.
2. Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. This helps the leavening spread evenly through the batter.
3. Cream butter and sugar. In a large bowl, beat the softened butter and sugar on medium speed for 2–3 minutes until light and fluffy. The mixture should look pale and airy.
4. Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla. Scrape the bowl so everything blends evenly.
5. Alternate dry and wet. Add half the dry mixture to the butter mixture. Mix on low just until blended. Add the milk (and sour cream if using), mix, then add the remaining dry ingredients. Beat on low until just smooth. Do not overmix.
6. Fill the pan. Pour the batter into the prepared pan and smooth the top. Give the pan a gentle tap on the counter to pop big air bubbles.
7. Bake. Bake for 25–32 minutes, depending on pan size and oven. The cake is done when the top springs back and a toothpick in the center comes out clean or with a few moist crumbs.
8. Cool. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge, turn it out onto a rack, and let it cool completely before frosting.
9. Frost if you like. A simple vanilla buttercream or a dusting of powdered sugar is perfect. Fresh berries and whipped cream are also great here.

How to Store

• Room temperature: Keep the unfrosted cake wrapped or in an airtight container for up to 2 days.
• Frosted cake: Store covered at cool room temp for 1 day, then refrigerate for up to 3 more days.
• Freezing: Wrap unfrosted layers tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving.

Why This is Good for You

Cake is comfort food. This recipe gives you control over ingredients, which means no artificial flavors or hard-to-pronounce additives. You choose real butter and real vanilla, and you can adjust sugar to taste.

Baking at home also builds skills and confidence. You learn how batter should look, how a cake smells when it’s done, and how to troubleshoot small issues. That’s rewarding in its own right.

And yes, it’s still dessert. Enjoy it as part of a balanced approach to eating. Share it with people you love. That’s good for the soul.

Pitfalls to Watch Out For

• Cold ingredients: Butter, eggs, and milk should be at room temperature. Cold ingredients don’t blend well and can cause a dense cake.
• Overmixing: Once the flour goes in, mix only until smooth. Overmixing develops gluten and makes the cake tough.
• Wrong pan prep: Not greasing or lining the pan can cause sticking. Parchment is your friend.
• Oven temperature swings: If your oven runs hot or cold, your bake time will suffer. An oven thermometer helps ensure accuracy.
• Overbaking: Dry cake happens fast. Start checking a few minutes early. Pull it when a toothpick has moist crumbs, not wet batter.
• Measuring errors: Spoon and level your flour. Packed flour leads to a heavy, dry cake.

Variations You Can Try

• Lemon vanilla: Add 1 tablespoon lemon zest and swap 2 tablespoons milk for fresh lemon juice. Finish with a lemon glaze.
• Almond twist: Replace 1 teaspoon of vanilla with 1 teaspoon almond extract. Top with sliced toasted almonds.
• Funfetti: Fold in 1/3 cup rainbow sprinkles right before baking. Use jimmies, not nonpareils, to avoid color bleed.
• Berry swirl: Dollop 1/3 cup thick berry jam over the batter and swirl gently with a knife.
• Coconut: Replace half the milk with canned coconut milk and add 1/2 cup shredded coconut.
• Sheet cake: Bake in an 8×8-inch pan for about the same time, or in a 9×13-inch pan (double the recipe) for 25–35 minutes.
• Cupcakes: Divide into a lined 12-cup muffin tin and bake 16–20 minutes.

FAQ

Can I use oil instead of butter?

Yes. Use 1/2 cup neutral oil (like canola) in place of the butter. The texture will be extra moist with a slightly less rich flavor. Skip the creaming step and whisk oil, sugar, eggs, and vanilla together, then add dry ingredients and milk.

What if I only have salted butter?

Use it and reduce the added salt to a pinch or omit it entirely. The cake will still taste great.

Can I make it gluten-free?

Use a 1:1 gluten-free baking flour blend that includes xanthan gum. The texture may be a touch more tender, but it works well.

How do I know it’s fully baked?

Look for a golden top that springs back. A toothpick should come out clean or with a few moist crumbs. Also, the cake should pull slightly from the sides of the pan.

Do I need a stand mixer?

No. A hand mixer works well. You can also do it by hand with a sturdy whisk, though creaming butter and sugar will take a bit more effort.

Can I reduce the sugar?

You can cut it to 2/3 cup without hurting the structure. The cake will be less sweet and slightly less tender, but still delicious.

What frosting goes best?

Vanilla buttercream is classic. Cream cheese frosting adds tang. For something lighter, try lightly sweetened whipped cream and fresh fruit.

How far ahead can I bake it?

Bake the cake a day ahead, wrap it well, and store at room temperature. Frost the next day. For longer storage, freeze the cooled layers and thaw before frosting.

Wrapping Up

This simple vanilla cake from scratch is the kind of recipe you’ll reach for again and again. It’s straightforward, flexible, and always welcome at the table. Keep the basics in mind—room temperature ingredients, gentle mixing, and careful baking—and you’ll get a soft, flavorful cake every time. Enjoy it plain, dress it up, or make it your signature birthday cake. It’s a classic for a reason.