EASY HOMEMADE VANILLA CAKE

Homemade Vanilla Cake is the easiest homemade cake recipe ever! Just 4 ingredients you likely already have on hand: sugar, eggs, flour and vanilla. Simple & easy cake recipe that’s a cross between angel food cake and sponge cake.

Easiest Homemade Cake recipe EVER!

Homemade Vanilla Cake sounds complicated, but making a cake from scratch doesn’t have to be difficult. I’m about to blow your mind with this easy cake recipe! Just 4 common ingredients and about 10 minutes total prep time and your homemade cake will be baking away in the oven while you… take a nap? Read a magazine? Sounds good to me.

Homemade Vanilla Cake is the easiest homemade cake recipe ever! Just 4 ingredients you likely already have on hand: sugar, eggs, flour and vanilla. Simple Cake recipe that's a cross between angel food cake and sponge cake. 

How do you make an easy cake recipe?

The magic in this cake lies in mixing for the full suggested 8 minutes. I also recommend using a high quality vanilla extract. I prefer using Vanilla Bean Paste as it’s thicker, has tons of real vanilla bean flecks and has an incredible flavor.

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How do you bake a homemade cake recipe?

This simple cake recipe is incredibly versatile! You can bake it in just about any pan but I love the presentation of a bundt cake as it’s so pretty. You can also bake this cake recipe in a 9×13 glass pan and then top the entire cake with cream and berries just prior to serving. Once you add cream and berries to the top it gets a bit trickier to save any leftovers, so you might opt to slice and plate each piece of cake, then top with cream and berries.

You can also HALVE the recipe (halved: 3/4 cups sugar, 3 eggs, 3/4 cups flour and 1 tsp vanilla, baked for 15-20 minutes at 350 degrees F.) and bake it in a bread pan, then slice it and serve with cream and berries.

I like to top this cake with fresh berries as it has a delicate, angel food cake flavor that pairs well with fruit of just about any kind.

Homemade Vanilla Cake is the easiest homemade cake recipe ever! Just 4 ingredients you likely already have on hand: sugar, eggs, flour and vanilla. Simple Cake recipe that's a cross between angel food cake and sponge cake. 

Easy Homemade Vanilla Cake

(Scroll down for PRINTABLE RECIPE)

  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 tsp vanilla extract
  • fresh berries & cream for topping
  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
  2. Combine sugar and eggs in a mixing bowl and use an electric mixer to mix for 1 minute. Add in flour and vanilla, then mix on medium speed for 8 minutes.
  3. Pour batter into cake pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. (Cake will be very soft to the touch and register 200 degrees F on a thermometer.)
  4. Cool for 20-30 minutes, then invert onto a plate and cool completely.
  5. Serve with berries and cream or top with almond glaze, then berries.

Simple Almond Glaze

  • 1 TBSP melted butter
  • 1/2 tsp almond extract
  • 1 cup powdered sugar
  • 3 TBSP milk
  1. Whisk all ingredients together and drizzle on cooled cake.
  2. Top with fresh berries, slice & enjoy!

If you loved this Easy Homemade Vanilla Cake recipe, be sure to take a look at some of our other easy cake recipes below! 

Homemade Vanilla Cake is the easiest recipe ever- just 4 ingredients & it tastes divine! I like to top this Easy Homemade Vanilla Cake with berries & a sweet almond glaze.

Best ever Easy Cake Recipe! Just 4 ingredients and so simple to make this homemade cake!

Homemade Vanilla Cake is the easiest recipe ever- just 4 ingredients & it tastes divine! I like to top this Easy Homemade Vanilla Cake with berries & a sweet almond glaze. Homemade Vanilla Cake is the easiest recipe ever- just 4 ingredients & it tastes divine! I like to top this Easy Homemade Vanilla Cake with berries & a sweet almond glaze.

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4.82 from 16 votes
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EASY HOMEMADE VANILLA CAKE

Homemade Vanilla Cake is the easiest homemade cake recipe ever! Just 4 ingredients you likely already have on hand: sugar, eggs, flour and vanilla. Simple Cake recipe that's a cross between angel food cake and sponge cake. 

Course Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Butter With A Side of Bread

Ingredients

Homemade Cake

  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 tsp vanilla
  • fresh berries & cream for topping

Easy Almond Glaze

  • 1 TBSP melted butter
  • 1/2 tsp almond extract
  • 1 cup powdered sugar
  • 3 TBSP milk

Instructions

How to make Homemade Vanilla Cake recipe

  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.

  2. Combine sugar and eggs in a mixing bowl and mix for 1 minute. Add in flour and vanilla, then mix on medium speed for 8 minutes.
  3. Pour batter into cake pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. (Cake will be very soft to the touch and register 200 degrees F on a thermometer.)
  4. Cool for 20-30 minutes, then invert onto a plate and cool completely. Serve with berries and cream or top with almond glaze, then berries.

How to make Simple Almond Glaze

  1. Whisk all ingredients together and drizzle on cooled cake. Top with fresh berries, slice & enjoy!

89 COMMENTS

    • I’ve tried a few different variations on this cake and find it’s best to just leave it as is. I’ve not tried to do a vanilla chocolate swirl though- if you try it, let me know how it turns out!

    • It’s an incredibly simple recipe! Nope- no butter or oil. It ends up tasting like angel food cake, only a bit denser with more flavor. 🙂 I hope you like it!

  1. I didn’t have enough sugar so I substituted 1/2 cup of sugar with 1/2 cup of coconut sugar that I happened to have in my pantry. Well, it turned out terribly. It didn’t really rise and was as dense as a sourdough bread. I’ll try it again but with all granulated sugar, not the coconut sugar. Bummer. (of course, I still ate it because that’s how I roll…)

    • Oh no Jen- I’m so sorry! I’ve never worked with coconut sugar, so I have zero experience with it. Try it again and I think you’ll enjoy it! It’s a very light, almost angel food cake type consistency. 🙂

  2. How about adding baking soda and baking powder without changing anything else in the recipe? Wil it turn out good?
    I made this and it turned out a bit sticky.

    • I’m not sure Raseena- I’ve made the recipe so many times in a variety of ways and I love it! It’s very much like angel food cake, only less temperamental. If you try it, let me know how it turns out!

  3. I love this recipe so much! It’s fun, easy and quick to make! You should definitely make it! I would give it two big thumbs up and 5 stars! It’s such an easy, simple cake!

  4. This cake is so good I made this as a base for my special banana, strawberry delight cake this is a keeper and everyone loved it so thank you Jessica.

  5. Just took it out of the oven. I used the Bob’s Red Mill 1 to 1 gluten free flour. It rose beautifully and smells terrific. The batter was pretty sticky, I think the 8 minutes was too long to mix it. If it tastes as good as it smells it’s all good.

    • Hi Stephanie- yes, mixing time will vary when you use gluten free flour! I hope you enjoyed it! The flavor gets even better after a couple of days. 🙂

      • Thanks, everyone thought the cake was great. I was disappointed. I shouldn’t of changed the recipe. I should of made it with regular flour. It was dense. Good flavor. Plus the person I was making it GF for didn’t show up.

        • Oh dang it!! Yes, it’s generally a pretty light & airy cake– it resembles angel food cake only MUCH easier to make and more flavor. Drop the leftovers off at the GF friend’s house and make it again using regular flour! 😉

          • I just made it but it wasn’t really fluffy and it was extremely dry. It still tastes amazing but just wish it was more fluffy and it would’ve Rose a little bit more.

          • It sounds like something didn’t go quite right… the recipe is very similar to angel food cake, so it should be light and fluffy. I’m sorry it didn’t turn out as it should have. 🙁

    • You sure can! Just adjust bake time depending on what type of pan you’re using– a 9×13 I’d say bake for around 20 minutes, regular 9″ round cake pans, about 15 minutes.

  6. I did exactly as you said, but mine glaze was terrible. It was not work… it was not white instead the glaze was clear and lumpy

    • It’s a very basic glaze… do you happen to live in a really humid area? Perhaps adding more powdered sugar would help?

    • It’s a very basic powdered sugar glaze…very easily fixed if you added too much of one ingredient. If it’s too runny, add more powdered sugar… too thick, add a little more milk. I’d love to hear how it didn’t work out!

    • I’ve never tried coloring it but I imagine it’d be fine! I did try adding sprinkles once, to make a funfetti type cake… that did not go well lol.

    • I wonder if you got a measurement wrong? I’ve made this cake many, many times and the amount of eggs is correct and I’m really confused as to how it can be described as eating scrambled eggs. It’s very much like an angel food cake– which also uses a lot of eggs. Perhaps something was confused??

  7. Do not use almond flour instead of regular flour…they did not rise and came out sad n sunken! Was trying to make for first year old’s bday, should have just stuck with regular flour!

  8. This was an a amazingly easy recipe to use when trying out my new Kitchenaid stand mixer my husband got me for Christmas! Im not a great cook but I got rave reviews on this! So yummy! Thanks for making me look good! lol

    • What a wonderful way to use your present! I love my Kitchenaid mixer- and yes it’s perfect for this recipe. I’m so glad you liked the cake. It gets even better day after day. 🙂 You’re very welcome!

  9. Hey Jessica, I just made this cake and followed the recipe to a tee. It came out good but was a little ,almost rubbery, not sure what I did wrong. The flavor is great but it’s almost like chewy!!!??? What could I have done wrong? Even timed mixing it for the 8 minutes!

    • Hmmm… I’m not quite sure I know what you mean. Did the cake rise sufficiently? Were your eggs fresh? Did you add anything to it? I once tried adding sprinkles to the batter, like a funfetti and it did NOT work out lol. The cake is reminiscent of angel food cake with a bit of a denser texture. What I like about this cake too is that it seems to get better as the days go by- I’ve even eaten it a week later and it was wonderful.

    • I’d put the fruit on top just prior to serving. The cake lasts 7-10 days covered. I honestly think the flavor gets better after 2-3 days too! I once ate some for breakfast a week later and it was SO good.

  10. Just made this, it’s in the oven. I’m not the greatest cook so I hope it comes out good. My family likes plain cakes, no heavy frostings. I think they would like this. Thanks for sharing!

    • It does sound like this is the type of cake they’d love- come back and let me know how it went! I find this cake gets even better after a few days. I’ve eaten it for breakfast even after a week- yum! 😉

  11. I just made this for our snow day in Lancaster Pennsylvania and we loved it thank you for the recipe! It was delicious!

    • Hi Pauline! So it’s very much like angel food cake in flavor and texture. I’ve tried a couple different variations and they did NOT work- I think it’s because each ingredient plays such a critical part in the simple recipe that making adjustments is hit and miss. If you really wanted to add a streusel topping, I’d bake it in a 9×13 and add it during the last 10 minutes of baking. 🙂

  12. Ok I’m going to make this cake right now my fb’s dad is 97 and I’m his care giver 24/7 and wanted to make him a treat tonight and came across this. I will let you know.

  13. Delicious Jessica! Thank you so much for posting the recipe.

    Turned out perfectly as you described. I used soft brown sugar, extra minute mixing – perfect. I have just been told it’s ‘epic’!

    • Hi Paris! So I’ve made a 9×13 (and used it for strawberry shortcake) but I’ve never tried cupcakes. I can’t imagine why it wouldn’t work though!

  14. 4 stars because it came out nice, but the recipe is a little vague. For example, it doesn’t list what attachment to use on the mixer — I went with a whisk since I figured there needed to be lots of air but should I have used a regular beater? I used the halved recipe and put it in a bread pan, it took much closer to 35 minutes to bake rather than 15-20, but that could be due to poor oven/pan quality (broke college kid, oh well). Despite greasing/flouring the cake was difficult to get out, I’m thinking greasing/flouring on parchment paper next time. I used about 2/3 cup heavy cream + 1.5 tbsp powdered sugar + raspberries to make a light whipped topping and it’s great with it! Overall I am pleased with how it turned out, despite those issues. I can see myself making this again in the future!

  15. What a great looking cake and I love the addition of the fruit. It looks so springlike and summery. A perfect addition to a summer gathering. I can’t believe there are such few ingredients. Great recipe and a keeper.

  16. Oh this is so pretty!!!!
    It would be perfect for a girls lunch I am hosting soon.
    Do you have any tips for using the bundt pan….Mine cakes often stick in there!

  17. 5 stars for being so nice to people that refuse to read!!
    If you can’t read, don’t critique!! If you alter the recipe it’s yours. 🖤

    • I think this cake bakes better in a bundt. I’ve also halved it and made it in a loaf pan, then sliced it and topped with berries.

  18. Made this last night for my husband’s birthday.. Followed the instructions exactly and it was delicious! Thank you for this recipe!

  19. I’m a cake baker from way back and if you always follow a recipe the way it is presented you will not be disappointed! Such a shame people have to change things right away and then grumble about the results! This is a great recipe! Tasty, great crumb and demands to be eaten one slice after the other! Thank you for the lovely, yummy, slices of heaven!

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