An easy vanilla cake recipe that is perfect for beginners
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A simple vanilla cake recipe is the perfect introductory cake for beginners, as well as a versatile standby for more experienced bakers to have on hand. While there’s a whole world of complicated cakes out there to explore, from red velvet cakes to lemon drizzle cakes, this easy cake recipe is where it all begins. It is worth mastering so you can get the basics of cake making under your belt before you start to jazz it up with additional flavours and decorating finesse. It is the first cake most people learn to make, and it will stand you in good stead when you gone on to master more complicated recipes.
A simple vanilla cake recipe does what it says on the tin: provides you with a delicate, moist and flavourful cake that can serve as a base for something more elaborate, please a host of children clamouring for something sweet or provide a simple sugar fix. This is a cake recipe that works splendidly for birthdays, special occasions, or just that celebrated English ceremony of afternoon tea. We also believe that you never need a reason to make or eat a simple vanilla cake, so have it whenever the urge to bake takes you. It’s the most basic possible combination of eggs, flour, butter and sugar – practically the platonic ideal of a cake – baked in the oven for 45-50 minutes. You’ll know it’s done when it’s golden on top, and a skewer inserted into its side comes out clean.
Once the cake has cooled, slather it with buttercream frosting, pile fruit on top of it, or simply dust it with icing sugar, and it’ll be delightful any way you choose to slice it. You could even turn it into a Victoria sponge by cutting it in half laterally once cool, adding a layer of jam and sticking it back together again – though we also have a very good Victoria sponge recipe to follow for more specific instructions.
If you’re looking for something a little more challenging, we have all sorts of cake recipes to try: we recommend moving on to our easy chocolate cake if you’re a fan of this easy vanilla cake, or chocolate fairy cakes make a nice treat and are fun for kids to make. Or try this easy gluten-free chocolate cake, which uses the ever-versatile ganache in two ways.
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Blanche’s top tips
- If you fantasise about being a star baker but find the whole process a little intimidating, this is the perfect easy cake for you. It’s infinitely variable and incredibly simple to make. Simply place all the ingredients in a bowl and beat until combined. You can mix with a wooden spoon, a hand-held electric mixer or by using the pulse action of a food processor, for varying levels of manual difficulty.
- Once the cake has cooled, put it in an airtight container and it can be stored for up to two days.
Ingredients in Blanche’s easy vanilla cake recipe
You'll only need six ingredients to make this basic and delicious vanilla cake.
- Margarine or softened butter - using margarine rather than butter works really well for this cake and saves you the bother and time of having to soften the butter before you start
- Caster sugar - caster sugar has more finely ground crystals than granulated sugar so it tends to dissolve better in the eggs
- Eggs
- Self-raising flour - you need a raising agent to help your cake rise, which is why cake recipes often feature self-raising flour
- Baking powder - an ingredient to make sure the cake gets the rise it deserves
- Vanilla extract - the better quality the tastier the result
Tips for decorating a simple vanilla cake
This recipe only calls for sugar dusting but if you want to jazz it up you could also top your cake with:
- Colourful sprinkles
- Edible flowers
- Chocolate chips
- Fruit toppings
- Marshmallows
- Nuts and seeds
- Candy pieces
Frequently asked questions
Can you use plain flour to make cakes?
You need a raising agent to help your cake rise, which is why cake recipes often feature self-raising flour. If you only have plain flour, make sure to include a rising agent to go along with it or the cakes and pastries will stay flat. A popular rising agent can be baking powder.
Is it better to use margarine or butter?
Using margarine rather than butter works really well for this cake and saves you the bother and time of having to soften the butter before you start
What is the best way to measure flour for baking?
Most bakers use a digital scale for the most reliable weighing results as measuring cups can often lead to too much flour. No digital scale? At King Arthur Baking, they use the ‘fluff, sprinkle, and scrape’ method too make sure they don't add too much flour to a bake which can lead to dry, crumbly cakes.
‘Begin by fluffing your flour in its bag or container using a spoon or scoop. The goal here is to lighten and aerate the flour. Spoon the fluffed flour into your measuring cup until it’s overflowing. Use a straight edge (like the back of a butter knife or a bench knife) to evenly level off the top so the flour is even with the top of the measuring cup.’
How do I know when my cake is done baking?
The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake – it should come out clean.
How long should I let my cake cool before frosting it?
It’s best to wait at least an hour, or until the cake is completely cool, before frosting it.
Find more of Blanche’s recipes in the House & Garden cookbook, A Year in the Kitchen.
An easy vanilla cake recipe for beginners: step by step
Recipe information
Total Time
1 hour
Yield
Serves 6
Ingredients
Ingredients
Preparation
Method
Step 1
Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Step 2
Put all the ingredients into a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Step 3
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
Step 4
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool. Serve dusted with icing sugar.
