This site runs ads and generates income from affiliate links. Read my disclosure policy.
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
Rate This Recipe
Recipe
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
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.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply