Homemade Vanilla Cake is the easiest homemade cake recipe you will ever make! Just 4 simple ingredients you likely already have on hand: sugar, eggs, flour, and vanilla.
Easiest Homemade Cake recipe EVER!
Homemade Vanilla Cake may sound complicated, but I assure you, 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.
Meanwhile, you can get your cake toppings prepared, I am partial to fresh seasonal berries on top. They pair perfectly with the cake texture and make for a sweet and savory treat. Feel free to use your imagination for your toppings, you really can’t go wrong with the delicious simplicity of this cake.
Easy Homemade Vanilla Cake Ingredients
Granulated sugar: You will need 1 ½ cups of sugar for this recipe, it will provide just the right amount of sweetness.
Eggs: Grab 6 large eggs from the refrigerator to whip this cake up! These will help with the richness of taste as well as the binding.
Flour: You need 1 ½ cups all-purpose flour for the base of the cake batter.
Vanilla: 2 teaspoons of vanilla are called for in the recipe, but feel free to add a little extra if you like it a bit stronger. Using high-quality vanilla would also give a stronger flavor.
Almond Glaze
Butter: You will need 1 tablespoon of melted butter to make the glaze nice and rich.
Almond extract: Use ½ teaspoon of almond extract to give this delicious glaze a nice contrasting flavor.
Powdered sugar: Using 1 cup of powdered sugar will result in a lovely creamy glaze with a perfectly smooth texture.
Milk: You need 3 tablespoons of milk to make this glaze into the perfect consistency.
Fresh berries (optional): Using any fresh seasonal berries like strawberries, blueberries, raspberries, and blackberries can be a great way to get your family to enjoy this cake even more. Mix and match for fun flavor and color combinations.
Tips for making this Easy Homemade Vanilla Cake
Full instructions in the recipe card below, but here are a few tips for a smooth baking process!
- Don’t skip the full 8-minute mixing time. This recipe relies on whipping the eggs and sugar to create structure and a light texture since there is no leavening agent. The batter should become pale, thick, and fluffy before adding it to the pan.
- Use room-temperature eggs for the best volume. Cold eggs won’t whip as well, so let them sit out for about 30 minutes before mixing to help create a lighter, softer cake.
- Grease and flour the pan thoroughly. This cake has a delicate texture and can stick easily, especially in a Bundt pan. Make sure you coat all the grooves and tap out any excess flour before adding the batter.
- Don’t overbake this cake. Start checking around the 30-minute mark. The cake should feel springy when lightly pressed and reach about 200°F internally—overbaking will quickly make this simple cake dry.
How do I store this cake?
Store this cake covered in the refrigerator until a couple of hours before serving. If you add the glaze and toppings to the entire cake, the best way to store it is in an airtight cake container or covered cake stand to keep it fresh and prevent the glaze from drying out. Storage may vary depending on the size and shape of the cake pan used.
Can I freeze this cake?
Yes! This vanilla cake freezes well. For the best results, freeze the cake without the glaze or toppings. Once the cake has completely cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the cake overnight in the refrigerator or at room temperature for a few hours, then add the glaze and toppings before serving.
Homemade Vanilla Cake
Ingredients
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 ½ cups all-purpose flour
- 2 TSP vanilla extract
Easy Almond Glaze
- 1 TBSP melted butter
- ½ TSP almond extract
- 1 cup powdered sugar
- 3 TBSP milk
- fresh berries for topping optional
Instructions
- Preheat oven to 350 degrees F. Grease and flour a Bundt or regular cake pan.
- 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.
- 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.)
- 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.
- For the simple glaze, whisk all ingredients together and drizzle on the cooled cake. Top with fresh berries, slice & enjoy!
Video
Notes
Nutrition
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How do you bake a homemade cake recipe?
This easy vanilla 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 is so pretty. You can also bake this cake recipe in a 9 x 13 glass pan, or whatever your favorite cake pan is. Then you can top the entire cake with cream and berries just prior to serving, you will be so pleased with the final results. Quick note, once you add the cream and berries it gets a bit trickier to save any leftovers (wait, what is leftover cake?). So you might choose to slice and plate each piece of cake, then top with cream and berries separately to ensure you get to enjoy every slice of cake!
What to serve with homemade vanilla cake?
You can serve anything you want with this delectable homemade cake recipe. In fact, I like to top this cake with fresh berries as it has a delicate, angel food cake texture that pairs well with fruit of just about any kind. Opting for seasonal fruits is a great way to add color and freshness, but throwing a few scoops of ice cream on the plate doesn’t hurt either!
Can I halve this recipe?
Absolutely! To halve the recipe you will need 3/4 cups sugar, 3 eggs, 3/4 cups flour, and 1 tsp vanilla. Make as directed but bake for 15-20 minutes at 350 degrees F in a bread loaf pan. Then slice and serve as desired.
Why is my cake dry?
Having a dry cake is typically the result of one of the following snags: using the wrong ingredients, mistakes while mixing the batter, or possibly baking the cake too long or at too high a temperature. Once you have an understanding on how to avoid these common cake-baking hiccups, you’ll bake a moist cake every time.
Be sure to check out some of our other easy cake recipes below:
- Our Strawberry Cheesecake Lush is the ultimate easy summer dessert with creamy cheesecake layers, juicy strawberries, and a buttery Golden Oreo crust in every bite.
- With a soft, moist texture and bright pineapple flavor, this Pineapple Bundt Cake is the perfect easy treat for gatherings, holidays, or a quick homemade dessert.
- Easy Peach Cobbler with Cake Mix is the kind of effortless dessert everyone loves! A warm, comforting treat that comes together with just a few simple ingredients!
- Our Lemon Buttermilk Pound Cake has a rich, buttery crumb and the perfect pop of fresh lemon flavor. The kind of from-scratch dessert that feels special but easy enough to make anytime.
- Topped with fresh strawberries and cream, this Easy Vanilla Sponge Cake is perfect for birthdays, holidays, or a sweet homemade dessert anytime.
- Mandarin Orange Cake with Pineapple Frosting is a nostalgic, refreshing dessert that’s always a crowd favorite! This easy cake recipe is perfect for potlucks, summer parties, or anytime you want a light and sweet treat.
With just 4 ingredients and a few minutes of your time, you can have a cake batter ready and in the oven. You’re going to love this easy homemade vanilla cake. It’s the perfect cake for summer and enjoying with fresh berries and whipped cream.
Shawn says
Can color be added to this batter?
Jessica says
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.
Hailee says
Can you replace the almond extract with something else
Jessica says
Of course! I’d just use vanilla extract. I think it’d be delightful with orange or lemon as well!
Chey says
I think less eggs would be better. The smell was awful and it tasted like we were eating scrambled eggs
Jessica says
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??
Madeline says
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!
Jessica says
Good to know Madeline! I’m sorry it didn’t work out though. It’s a lot like angel food cake- fairly delicate!
Angie Nimblett says
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
Jessica says
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!
Tina says
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!
Jessica says
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.
Cheryl says
Does it hold up with the fruit on top and how do you store leftovers?
Jessica says
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.
Vern says
Just made this cake and it is fantastic. Thank you for sharing.
Jessica says
I’m so glad you enjoyed it Vern!
Jennifer says
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!
Jessica says
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! 😉
Monica says
I just made this for our snow day in Lancaster Pennsylvania and we loved it thank you for the recipe! It was delicious!
Jessica says
I’m so glad you liked it Monica! So easy, isn’t it?!
Deanna says
I love vanilla cake and this is only 4 ingredients!! Perfect!
Jessica says
Amazing, isn’t it?!
NISHANTH says
I can give 5 star on it’s amazing
Jessica says
I need this cake in my life! Perfect for entertaining and Easter this weekend. LOVE!
Pauline Velasquez says
Can you bake it with a strudel topping or in the middle?
Jessica says
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. 🙂
Edee says
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.
Dylan says
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’!
Jessica says
I’m so glad you liked the cake Dylan! I’ll have to try using brown sugar in it- fun idea!
Paris Bentley says
Can you make cupcakes out of this?
Jessica says
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!
Kassie Miller says
I can’t believe how easy this recipe is…and sooo delicious too!
Machu says
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!
Jessica says
THanks Machu! I’m glad it all worked out!
Marisa Franca says
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.
Jessica says
thank you MArisa!
Claire says
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!