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.
Mona says
I agree with the cake turned out dense part of the previous reviewer. I think it needed baking powder? Made the cake when friends were coming over but it was so dense and smelled of eggs. So maybe this recipe is not for me.
Jessica says
Mona- it sounds like something didn’t go quite right! Did you mix it for the appropriate amount of time?
Caroline M Cabrera says
Tried this last night. Very dense. No vanilla taste. Used the half recipe.
Jessica says
Dang it- not sure what the deal is Caroline! I’ve made this countless times and it’s never come out dense and it has wonderful vanilla flavor. 🙁
Stef says
Made this tonight for a quick dessert. I was skeptical because of the comments about it being too dense., but I followed the directions to a T. I got the same results as others. This is very dense and almost rubbery. Flavor was good though not too sweet and just enough vanilla. Will make again but will cut the mixing down by at least half.
Candace says
This was very good, sweet and light. I saw the other comments about density and your response to mix for the full 8 minutes, so I was sure to do it, and success. Thank you for a tasty recipe.
Alison says
Thanks Candace! Glad you were able to enjoy it!
Josie Drewes says
Made this today with my daughter and followed the recipe, even set an 8 minute timer, but it came out so dense and rubbery. I wanted to love this. I’ll try it again, but in the meantime, I’ve cut it into nice size pieces and using it to make overnight French toast casserole. Thank you!!
Nellie says
What a great idea to turn the cake into French toast casserole! Yummy! I’m sorry the consistency of the cake didn’t turn out as you’d hoped, but do give it another try because it really is a delicious cake!
D says
Made the half recipe. Baked in 9×5 loaf pan. 25 min. Toothpick was clean. Pulling away from sides. It looked beautiful, rose to top of pan. Let it cool 20 minutes and went back to remove from pan when timer rang. It shrank to half the height. Are you supposed to invert it?
Jessica says
Yes, you invert it. It will shrink a bit. But the cake should still have great texture. 🙂 I’ve had mine rise out of the pan before, which I was a bit nervous about, ha!
Hatie says
Can you use a different cake pan, not a bundt cake pan?
Jessica says
You sure can! I’ve made it in a bread pan (or 2 bread pans) and then sliced it and served, topped with berries and cream.
Tasha says
Just tried this recipe & followed it completely. It came out looking great but the cake was dry. So disappointed because it smelled do good while it was cooking.
Jessica says
The cake is very similar to angel food cake… which is somewhat dry. That’s why I top it with berries and cream. It has an amazing flavor!!
Pat King says
I want to try this recipe but there is no mention of oil or milk. If so will this rise good in a bundt cake pan?
Jessica says
The eggs are the leavening agent in this recipe, much like angel food cake. I make it in my bundt pan with no problems!
Beth says
I have made this cake at least 6 times now! I love it. I have had it where it has been a little dense, once where my husband thought it was rubbery, but honestly, the texture has never bothered me. The time it was the lightest was when I hand mixed it the first time because I didn’t have an electric mixer, but I think that was chance. This is my go to recipe for when I want something sweet but don’t have anything on hand. I’ve thrown in a handful of coconut. I’ve topped with caramel sauce. Frosted with chocolate buttercream. I’ve even eaten it straight out of the oven, served with a pat of butter on top. Its versatility is one of my favorite things about it.
Melissa says
I bake all the time, but yet some how this 4 ingredient cake was a flop for me. It didn’t really fluff up at all and was VERY low, I think about 4 inches thick. It is very dense and just didn’t naturally rise with the cooking, I’ve never seen anything like it. I’m not sure I will try it again. The only thing I did different is I put less sugar in, which I do with every recipe and have never had a problem like this.
Jessica says
When there are only 4 ingredients to a recipe, especially a baked cake, it’s pretty important to not change anything. I’m sorry your modified version didn’t work out!
Izey Chan says
Very nice and easy to follow, mine turned out to look like a giant donut though, idk why maybe i just suck at baking but, how do you make a funnel cake not look like a giant donut?
Jessica says
What type of pan were you baking it in? It’s not really a giant funnel cake, it’s more of an angel food cake, just FYI!
Loreena says
Delicious, easy to make!! Mixed it for the full 8 minutes as directed, don’t overcook and this cake is amazing, really awesome texture like a sponge cake mixes with angel food.
Been a long time since I’ve had a cake easy enough for my joints to handle making from scratch! Sharing this with my friends, this was amazing thank you for sharing!!
Jessica says
I’m so glad you enjoyed it Loreena! YES, it’s so simple! 🙂
Tres says
I’ve made this cake several times—in a regular bundt pan, 2/3 recipe in a small bundt, 1/2 in a loaf pan and as cupcakes. Comes out like a fluffy sponge every time and is delicious. I usually take it to parties so I’ve had a variety of feedback on how yummy it is. Not sure what people are doing to end up with dense, dry rubber—not mixing long enough or an oven that’s temp. Is off? Don’t know, but it’s not the recipe. No, I’m not a professional baker, I’m a carpenter!
Jessica says
It’s SO versatile, isn’t it Tres?! I’m so glad you like it!!
Roxane says
The cake tasted great and it was easy to make. However, I only gave it 2 stars due to the LACK of ease in getting it out of the pan. I greased and floured the pans as directed. I made a whole recipe and 1/2 recipe at the same time. I gave the cakes ample time to cool. I literally had to pound the pans on the table for about 5 minutes in order for the cake to FINALLY release. I even loosened the sides with a butter knife. Once the cake finally came out of the bundt pan it was broken. The 1/2 recipe in the bread pan also required pounding the pan on the table. I even loosened the edges with a butter knife prior to flipping the pan over. After several minutes it finally came out and thankfully in one piece. The frosting was the only thing that came out flawless. Not sure I will be making this recipe again.
Jessica says
Maybe it’s time for a new bundt pan Roxane!
Harmony says
Oh boy this is good! It does taste more like an angel food cake, it’s so light and airy! I used a lemon glaze instead of almond because I’m just not a fan of almond flavor. It’s definitely begging for berries so I will go to the store tomorrow for strawberries. I’m thinking maybe the reason people say it’s “rubbery” is because it’s kind of bouncy like an angel food than fluffy like a sponge. It’s kind of deceiving because my eyes think it’s a pound cake lol! Definitely make sure to beat for exactly 8 minutes
Amber says
Was scared to make this because of so many people claiming it was a dense cake. Well I don’t know what went wrong with their bake but my cake came out beautifully fluffy and had many people asking for the recipe. I do have to say that I feel the recipe calls for too much sugar and will be experimenting with less sugar next time I bake it. My cake took 40-45 minutes to bake at 350. I have thermometer inside my oven so I know it was a 350 degree bake but all ovens are different and I only mentioned it in case someone else can benefit from it.
Thanks for sharing your recipe Jessica.
Jonathan yu says
I used the Half recipe and the cake came out of the oven looking like bread. The inside nearly looked like a solid piece, with minimal bubbles. It also felt really dense, dry and rubbery. On the bright side, the outside had a nice sweet layer but that was about it. Basically bread.
Jessica says
Something definitely didn’t go right- this cake is much like angel food cake.
Alex says
Made this during covid 19 quarantine as I’m out of baking powder and all purpose flour which are evidently the go to panic items for Americans… also of note is that I heavily altered the recipe as our household is dairy-free because a lactose allergy. If you wanted it strictly vegan you could use aquafaba in place of all the eggs.
I only had 5 eggs but added aquafaba (chick pea water) in place of the 6th egg and I used cake flour in place of all purpose because that’s what I have on hand. I also added 1/2 teaspoon liquid rose extract because I live dangerously. Baked in a standard size Bundt pan for 30 minutes. Let it cool for 20 minutes before turnIng the pan out then cooled the rest.Of the way.
Made the glaze with Unsweetened vanilla almond milk in place of dairy milk, and 1/2 tablespoon coconut oil instead of butter. Made whipped cream from aquafaba (plus sugar/vanilla extract and apple cider vinegar) and served with berries.
The cake reminded me a lot Of angel food. super easy and light.
Alison says
Alex, thank you for sharing the changes you made to suit your needs! I’m happy to hear they worked for you!
Jim says
No Baking Powder=No Problem!!
Followed the directions exactly, and cake came out exactly as described.
Delicious, great texture, my girls are not going to want the lockdown to be lifted.
Thanks for your detailed easy to follow recipe!!
Jessica says
I’m so glad you enjoyed it Jim! It’s one of our favorites too!
Tasha says
Such a great, simple recipe! Love the texture of the cake and it tastes so good with the berries. I can’t wait to make it again!
Alison says
Thanks so much Tasha! I love it with the berries too 🙂