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.
Chelo says
Excellent!!!
Jessica says
thank you Chelo!
SW says
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. ????
Jessica says
Thank you SW- you’re a breath of fresh air! 🙂
Ternika says
Hi Jessica will the cake come out the same in a regular cake pan?
Jessica says
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.
Sue says
Made this last night for my husband’s birthday.. Followed the instructions exactly and it was delicious! Thank you for this recipe!
Jessica says
So glad you liked it Sue!!
Carol Hallman says
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!
Jessica says
Thank you, THANK YOU Carol! 😉 I’m so glad you liked it.
Despina Georgiadis says
Last minute decision to bake a vanilla cake with my daughter! Came out great! Thank you!
Jessica says
I’m so glad you liked it!!
Haylee says
This was gross… it tasted and smelled like boiled eggs…
Jessica says
I don’t think you made it correctly…
Lauren says
I made it with 2 eggs and a cup of Egg Beaters. I think this was a bad idea as it came out very dense and hard and quite difficult to cut.
Nellie says
I’m sorry this didn’t turn out for you! Egg Beaters have nearly all of the yolks removed- they are actually 99% egg whites so it makes sense that the cake wouldn’t turn out quite the same as using regular eggs as the recipe requires. Try it again with all real eggs and I think you’ll find the results to be much tastier!
JFeve says
I wanted to make a cake but didn’t have any butter. Found this recipe. Gave it a shot and it came out great. I made a half batch, because I only had three eggs, and cooked it in a glass bread pan. Took about 40 minutes at 350 to have a toothpick come out clean but it turned out an amazing cake. Eating it plain is great. Its light, airy, and the crust has that perfect kind of sugary crunch to it that goes great with the soft center. Definatly going to make this again and again.
chhavi says
This looks so so so good! My glaze never looks so beautiful!
Jessica says
Thank you so much!
Kari Komorowski says
Hmmm followed all instructions and I think it’s pretty dry… not fluffy at all. I made a peanut butter glaze for the top so hopefully that will help while it sits overnight…
Jessica says
Did you cake not rise Kari? The outside of the cake looks dry, but the inside is light with a lovely crumble. Peanut Butter glaze is a great idea!
Laura Botkin says
If using a kitchenaid mixer, which attachment (and what speed) should I use? The whisk or the paddle? Or does a handheld electric mixer work better for this cake? I imagine the type of mixer will change the fluffiness of the batter and affect the outcome.
Jessica says
I always use a KitchenAid whisk attachment when I make a cake. Mixing speed is around a 5- medium and of course, mix for the full 8 minutes. I’ve used a hand help electric mixer too and it works beautifully!
Kerra says
I halved the recipe and followed the measurements exactly as they were in the recipe notes unfortunately the cake did not turn out well. It was very close textured and dense. Just wanted to let you know the recipe may not work when halved. Next time I’ll try the full measurements.
Rhonda says
It turned out great! I didn’t have anything to make a glaze or icing with so I made a fruit compote with mixed frozen fruit I had on hand (mango, peach & strawberry), lime juice, honey and rosemary. Sooo good!
monica says
nice recipe
Kim says
Super easy, only four ingredients! I had not ever made a cake without butter or oil before this one, and I was sceptical. It came out like a mix of a regular cake and angel food cake. The batter tasted like a milkshake, very rich. When plain, the cake had the flavor of a fortune cookie! I added the almond glaze the recipe recommended, but did not have any fresh fruit. I love almond, but I would half the almond flavor next time and also add almond slices. I think a lemon glaze would have been good with fruit or without.
Jessica says
I love your descriptions of this cake- it’s spot on! I’m glad you liked it!
Dina says
Oh my goodness!!! This cake is super EZ and super delicious exactly a perfect cross from a sponge cake and fortune cookie. I made it for my husband and he said “YUM!” I made sure I beat it for 8 min😋…def my new go to thank you.
Jessica says
You’re most welcome! So glad you liked it!
peter kwembe says
eaasy home made vanillacake is very sweet
Kelli says
Made this cake for my Aunts Birthday 🎂. It was super easy and it’s was good . Mine came out a bit dense but the flavor was great. The look with the fresh berries is so pretty . My glaze was great in flavor but I would love to know how to get it to that beautiful white and thickness any advice is appreciated. Thanks for a great recipe I will definitely make this again
Alison says
Kelli, I’m so glad you enjoyed this cake, it is one of my favorites! I just followed the recipe for the glaze as given. Be sure to use almond extract instead of vanilla extract! Also, if you add a bit more powdered sugar, your glaze will be thicker!
yvonne says
try lemon exract and grate some rind for garnish, perfect cake to make adjustments to toppings
Nicky says
Boyfriend requested a fruity pebbles cake so I was searching for a vanilla cake recipe and came across this gem. I followed the prep directions including the 8 minutes of mixing. After I added about a cup and half of fruity pebbles cereal and hand stirred it in. I also put about a cup and half of the cereal on the bottom of the bundt pan before pouring in the batter. It took 40 minutes to bake with the extra goodies but OMG it turned amazing! It was so easy to prepare and the texture was not dense plus getting bits of fruity pebble in there was delicious! Definitely using this recipe as a base for every cake idea I get!
Alison says
Thanks Nicky! I’m definitely going to have to try your version!
Maha says
Hello,
I made the half version of this recipe. It came out great however the top was somewhat crusty but inside was soft 👍🏼
I also baked it in a toaster oven. Maybe for 25 minutes I wasn’t exactly timing it. Anyway it was great! Thank you.:)
Alison says
Maha, It may have gotten a tad overcooked on top and that is why it turned somewhat crusty. Maybe try a minute or two less next time but I am so glad you were still able to enjoy it! Thanks for sharing!