This Super Simple Cake Recipe uses basic ingredients as well as equipment to make a fantastic, tender, and moist cake completely from scratch.
Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.
This recipe is genuinely the easiest cake I’ve ever made. Not only that, but with its outstanding vanilla flavor, delectably soft crumb, and super moist texture, it’s not just simple but delicious too!
Why This Recipe Works
- The combination of butter and oil adds moisture and a buttery taste.
- Buttermilk adds a tasty tang as well as extra moisture.
- Vanilla adds richness and depth of flavor.
- Using four eggs adds structure and gives the cake lightness and stability.
Easy Vanilla Cake
I’ve been on a mission to make life easier for anyone short on time. I know many people who would like to bake but don’t because dragging out the mixer and tracking down ingredients is just too much trouble. This easy recipe requires nothing more than mixing bowls and a whisk. That’s it! Dessert couldn’t be simpler!
How To Make Easy Cake From Scratch
In a small mixing bowl, add the wet ingredients.
To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work). Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.
In a separate bowl, mix together the dry ingredients.
Add the wet ingredients to the bowl with the dry ingredients.
Mix until smooth.
Add to a greased baking pan.
bake until golden.
Frost and serve.
Different Pan Sizes
This recipe makes a 9×13 in cake, two 8-inch rounds, two 9-inch rounds, or 24-36 cupcakes. See the recipe notes for baking times.
How To Tell If Cake Is Done
- Insert a toothpick or cake tester into the cake, and if it comes out clean, it is ready.
- Gently press on the cake, and if it springs back quickly without leaving an indent, it’s ready
Tips For best Results
- Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent over mixing, which will ruin the cake texture.
- Use room temperature ingredients. Cake batter mixes evenly when all the ingredients are about the same temperature. Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it.
- To make your own buttermilk for this recipe, add ¾ tablespoon of white vinegar or lemon juice to ¾ cups of milk (full fat is best, but low fat or skim will work). Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.
- For homemade buttermilk, full-fat milk works best to produce a moister cake. That said, low-fat milk will work too.
- Cool cake completely before frosting. Frosting a warm cake will melt the frosting.
- Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.
Freezing & Storing
Storing: Cake covered at room temperature will last up to three days.
To Freeze: This cake freezes beautifully. Leave the unfrosted cake in the pan, cover with plastic wrap, then a layer of foil, and freeze for up to a month.
Other Cake Recipes You’ll Love
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Let’s Make Super Simple Cake Recipe
Ingredients
- 12 tablespoons butter melted and cooled
- 3 tablespoons canola oil
- ¾ cup buttermilk
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups sugar
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350F/175C and grease a 9×13 inch pan.
- In a small mixing bowl, add the wet ingredients and mix well to combine.
- In a separate bowl, mix together the dry ingredients.
- Pour the wet ingredients into the bowl with the dry and mix until just combined.
- Pour into the prepared pan and bake 40 minutes or until a cake tester comes out clean.
Tips + Notes
For two 8-inch round pans, bake 30-35 minutes.
For two 9-inch round pans, bake 25-30 minutes.
For 24-36 cupcakes, 15-20 minutes
- Follow the recipe closely. I know you’ll be tempted to throw everything in the bowl and mix, but mixing the wet and dry ingredients separately before combining them helps prevent overmixing, which will ruin the cake texture.
- Use room temperature ingredients. The cake batter mixes evenly when all the ingredients are about the same temperature. Set out your ingredients 1 hour before beginning and allow the melted butter to cool before using it.
- If you don’t have buttermilk, you can make your own by adding one teaspoon of white vinegar or lemon juice to 3/4 cup of milk. Stir and let sit for 5 minutes. The mixture may be a little curdled, but that’s just fine.
- For homemade buttermilk, full-fat milk works best to produce a moister cake. That said, low-fat milk will work too.
- Cool cake completely before frosting. Frosting a warm cake will melt the frosting.
- Need a super simple frosting to top this cake? Try my Easy Buttercream or Chocolate Ganache Frosting.
Sam says
I made this recipe with my 5 year old since it was so simple. It turned out so delicious! I only had cake flour so I used that and it was great. It was so good that I used the recipe for a birthday cake the next week! Loved how simply and quick it was.
Erren Hart says
That’s wonderful to hear! I’m glad you and your 5-year-old had a great time making the recipe together and that you enjoyed it so much! Thank you for sharing your experience, and I hope you continue to enjoy baking and creating delicious treats with your little one!
Jenn says
Turned out amazing, will continue making it! Made it with “Basic Granulated Sugar Icing” (I didn’t have icing sugar so I followed this recipe for granulated sugar and you can’t taste it) and was pleasantly surprised. The icing is the perfect ratio to this cake.
Erren Hart says
Hi Jenn, Thanks for trying the recipe and sharing your positive feedback! I’m so glad to hear that the cake turned out amazing and that you plan on making it again. It’s wonderful that you found a great icing to pair it with. I appreciate you taking the time to leave a comment and for trying out the recipe. I hope you continue to enjoy it in the future!
Joan says
Followed this recipe exactly and it did not rise, very greasy. Don’t waste your ingredients and time. Only gave a star as I didn’t think I could give zero stars.
Erren Hart says
Hi Joan, I apologize for the disappointing outcome of your cake. It’s understandable that it can be frustrating when things don’t turn out as expected. There are a few factors that could have led to your issues. Overmixing the batter may have contributed to the lack of rise that you experienced. It’s important to stop mixing as soon as the ingredients are just combined to prevent gluten development. Additionally, using fresh baking soda and ensuring correct measurements of flour and liquid ingredients are essential for proper rising. Again, I’m sorry to hear it didn’t work out for you. If you have any further questions or need assistance, feel free to ask.
Monique says
Love this recipe ❤️
Erren Hart says
Your positive feedback is much appreciated. I’m glad the recipe worked out for you.
Cynthia says
Can I use olive oil or coconut oil instead of canola to make this cake?
Erren Hart says
While you can substitute olive oil or coconut oil for canola oil in baking recipes, it can sometimes change the flavor and texture of the final product. Canola oil has a neutral flavor and a high smoke point, which makes it a good choice for baking. Olive oil and coconut oil, on the other hand, have distinct flavors that may not be desirable in a vanilla cake. If you do choose to use one of these oils, make sure to use a refined version to avoid any overpowering flavor.
Terry Ann says
This is the perfect recipe for a quick and easy cake! I whipped it up in no time, and it turned out beautifully. The cake was moist and delicious, and the simple ingredients made it easy to combine with what I already had. I especially appreciated the easy-to-follow instructions – it made baking this cake a breeze. I will definitely be adding this recipe to my go-to list for simple desserts. Thank you for sharing!
Erren Hart says
Thank you so much for trying the recipe and for sharing your wonderful feedback! I’m thrilled that you found the recipe quick and easy to make and that the cake turned out moist and delicious. I’m glad you found the simple ingredients and easy-to-follow instructions helpful in putting it together. I’m honored to have this recipe added to your go-to list for simple desserts, and thank you again for leaving a comment. Happy baking!
Wren says
Great recipe, I made 1 last night. Halved the qty, so did one 9-inch round pan. I want to make it again tonight using the qty for 24 servings instead of 12, will use same 9-inch round pan as it is a tall pan, so I hope to get a tall round cake. But I wonder how long I should set baking time…. ?
Erren Hart says
Hi Wren, 25-35 minutes, depending on the pan and oven. I’m so glad you like the recipe!
Wren says
Thank you for the reply! Noted.
Erren Hart says
So happy to hear it! Thanks for stopping by and sharing!
Flora says
This recipe is really delicious. I made it with your easy chocolate frosting yesterday. Perfect 🥰
Erren Hart says
I’m so glad you enjoyed the recipe! Thanks for taking the time to comment! 🥰
Stephie says
This cake is great. It’s soft has a delicate texture and is really delicious.
Erren Hart says
I’m so delighted to hear it! 🙂