How to Bake a Simple Cake: Easy Vanilla Recipe for Beginners
Learn how to bake a simple vanilla cake from scratch: metric and US amounts, oven temperature, bake time, doneness tests and fixes for common cake problems.
This guide is general information only, not professional financial, legal or technical advice. Menus and rules can vary by device and country.
To bake a simple cake, beat softened butter with sugar, mix in eggs and vanilla, then add flour, baking powder and milk, and bake the batter in a greased 23 cm (9 in) round pan at 175°C (350°F) for about 30 to 38 minutes. It is done when a toothpick in the center comes out clean and the top springs back when you press it lightly.
This beginner-friendly vanilla cake uses basic pantry ingredients and one bowl. Below are exact amounts in metric and US units, step-by-step instructions, and fixes for the most common cake problems.
Quick answer
- Pan: one 23 cm (9 in) round or 20 cm (8 in) square pan, greased and lined.
- Oven: 175°C (350°F), middle rack, fully preheated.
- Bake time: about 30 to 38 minutes. Start checking at 30.
- Doneness: a toothpick in the center comes out clean, and the top springs back.
- Cool: 10 to 15 minutes in the pan, then turn out onto a rack.
- Safety: don't taste raw batter. Raw flour and raw eggs can carry germs.
Ingredients and timing
Room-temperature butter, eggs and milk mix together more smoothly and give a lighter cake. Take them out of the fridge about 30 to 60 minutes before you start.
| Ingredient | Metric | US |
|---|---|---|
| All-purpose (plain) flour | 180 g | 1½ cups |
| Baking powder | 6 g | 1½ tsp |
| Salt | 1.5 g | ¼ tsp |
| Unsalted butter, softened | 115 g | ½ cup (1 stick) |
| Granulated sugar | 200 g | 1 cup |
| Large eggs, room temperature | 2 eggs | 2 eggs |
| Vanilla extract | 10 ml | 2 tsp |
| Milk, room temperature | 120 ml | ½ cup |
| Stage | Time |
|---|---|
| Preheat oven and prepare pan | 15 minutes |
| Mix the batter | 10–15 minutes |
| Bake at 175°C (350°F) | 30–38 minutes |
| Cool in the pan | 10–15 minutes |
| Cool completely on a rack | about 1 hour |
| Total | about 2 hours |
Measuring tip: if you use cups, spoon the flour into the cup and level it with a knife. Scooping straight from the bag packs in extra flour and makes the cake dry. A kitchen scale is the most accurate option.
How to bake a simple cake step by step
- Preheat the oven. Set it to 175°C (350°F) with a rack in the middle. Give it at least 15 minutes to heat fully.
- Prepare the pan. Rub the inside of the pan with butter or oil. Line the bottom with a circle of baking paper, then grease the paper too.
- Mix the dry ingredients. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy. This step traps air that helps the cake rise.
- Add the eggs. Beat in the eggs one at a time, mixing well after each. Add the vanilla. If the mixture looks a little curdled, don't worry; it will smooth out once you add the flour.
- Add flour and milk. On low speed, add about a third of the flour mixture, then half the milk. Repeat, ending with the flour. Mix only until you no longer see dry flour.
- Fill the pan. Scrape the batter into the pan and smooth the top with a spatula. Tap the pan gently on the counter to pop large air bubbles.
- Bake. Bake for 30 to 38 minutes. Avoid opening the oven door during the first 20 minutes.
- Test for doneness. Insert a toothpick or thin skewer in the center. It should come out clean or with a few dry crumbs. The top should be golden and spring back when lightly pressed.
- Cool. Set the pan on a wire rack for 10 to 15 minutes. Run a knife around the edge, turn the cake out, peel off the paper and let it cool completely before frosting.
Easy ways to finish your cake
You don't need fancy decorating skills. Try one of these:
- Dust with powdered sugar through a small sieve.
- Simple buttercream: beat 115 g (½ cup) soft butter with 240 g (2 cups) powdered sugar, 1 tsp vanilla and 1 to 2 tbsp milk until fluffy.
- Fresh fruit and whipped cream on top, added just before serving.
- Chocolate glaze: melted chocolate mixed with a little warm cream.
Pan sizes and bake times
This batter fits either of these common pans. Fill the pan no more than about two-thirds full, and always check early.
| Pan | Approximate bake time at 175°C (350°F) |
|---|---|
| 23 cm (9 in) round | 30–38 minutes |
| 20 cm (8 in) square | 30–38 minutes |
These times are guides. Ovens vary, so use the toothpick and spring-back tests every time.
Common cake mistakes and how to fix them
| Problem | Likely cause | Fix |
|---|---|---|
| Cake sinks in the middle | Underbaked, or oven door opened too early | Bake until a toothpick comes out clean; keep the door shut early on |
| Dry, crumbly cake | Too much flour or overbaked | Weigh flour or spoon-and-level; check at the earliest time |
| Dense, heavy cake | Butter too cold or not creamed enough | Use soft butter and cream for 3 to 4 minutes |
| Tough texture or tunnels | Overmixing after adding flour | Mix on low just until combined |
| Domed, cracked top | Oven too hot | Check your oven with an oven thermometer |
| Cake sticks to the pan | Pan not greased or lined | Grease and line the bottom with baking paper |
Baking safety tips
It is tempting to lick the spoon, but the CDC advises against eating raw batter or dough of any kind, including cake batter. Most flour is a raw, untreated ingredient that can carry germs like E. coli, and raw eggs can carry Salmonella. Germs are killed only when the batter is fully baked.
- Wash your hands, bowls, utensils and counters after handling flour, eggs or batter.
- Keep flour and raw eggs away from foods that won't be cooked.
- Buy eggs from a refrigerated case and keep them cold until you need them, as the FDA advises.
Once you have this cake down, try homemade bread or a weekend batch of easy pancakes.
Frequently Asked Questions
Can I use oil instead of butter in a simple cake?
Yes. Many vanilla cakes use oil and turn out very moist. You can't cream oil with sugar, so whisk the oil, sugar and eggs together well instead. Expect a softer, slightly less buttery flavor.
Why do my ingredients need to be at room temperature?
Soft butter and room-temperature eggs and milk blend into a smooth batter that holds air. Cold ingredients can make the batter look curdled and the cake dense.
How do I know when my cake is done?
Insert a toothpick or skewer in the center. If it comes out clean or with a few dry crumbs, the cake is done. The top should also be golden and spring back when you press it lightly.
Can I make this cake without an electric mixer?
Yes. Beat the soft butter and sugar with a wooden spoon or sturdy whisk until light and creamy. It takes longer, so allow 5 minutes or more of steady beating.
How should I store the cake?
Once completely cool, cover the cake and keep it at room temperature for a few days. A cake with cream cheese or whipped cream frosting should go in the fridge. You can also wrap an unfrosted cake well and freeze it.
Can I double the recipe?
Yes. Double every ingredient and bake in two 23 cm (9 in) round pans for a layer cake. Bake times stay about the same since each pan holds the same amount of batter.