Easy Vanilla Cake

3.4
(35)

This vanilla cake recipe is great for all occasions and easy to make. It's the best cake I have ever made. It's not too bland, and it's not too sweet. Slice the cooled cake through the middle to make two layers and frost as desired.

looking at a large serving of vanilla cake with a couple raspberries
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Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 20 mins
Servings:
10
Yield:
1 9-inch cake

Ingredients

  • cooking spray

  • 2 ⅔ cups all-purpose flour, or more as needed

  • 1 cup white sugar

  • 1 tablespoon baking powder

  • 1 tablespoon vanilla extract

  • 2 pinches salt

  • 3 eggs

  • ¾ cup milk

  • ¾ cup vegetable oil

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.

  2. Mix flour, sugar, baking powder, vanilla extract, and salt together in a large bowl. Add eggs, milk, and vegetable oil; mix by hand or beat with an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a cooling rack. Let cool completely.

Tips

You can substitute water for milk if preferred.

Nutrition Facts (per serving)

379 Calories
19g Fat
47g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 379
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 17%
Cholesterol 57mg 19%
Sodium 207mg 9%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 6g
Calcium 116mg 9%
Iron 2mg 11%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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