A basic vanilla cake consists of a butter cake baked with vanilla extract, milk, and sugar. Vanilla cakes are one of the most popular types of cakes in the world. This vanilla cake is a very basic cake recipe. It is moist and delicious.
Vanilla cake is one of the most popular bakery products in the world. It has a creamy, sweet taste with a hint of vanilla. This cake dates back to the 1800s in Europe and was originally made without eggs or cream.
Vanilla cakes are popularly served as birthday cakes, especially for fancy fancy occasions. They are also used for weddings and other celebrations like Christmas.
About the Recipe
This recipe strips away anything complicated and focuses on the basics. You cream butter and sugar, whisk in an egg and vanilla, then gently fold in flour and baking powder. Because the ingredient list is short, each one plays a clear role. The butter adds richness, the vanilla brings warmth, and the baking powder gives the cake its lift.
You will notice the batter is thick but pourable, which means it bakes evenly without drying out. I appreciate how this cake does not demand precision. You can adjust the baking powder slightly or swap whole milk for low fat without throwing off the texture.
Why you will love this recipe
This cake is reliable and quick, which makes it ideal for weeknight desserts or last minute guests. You do not need a stand mixer. A hand whisk and a little elbow grease are enough to get the batter smooth and airy. The flavor is mild and buttery, so it pairs well with chocolate frosting, fresh fruit, or a simple dusting of powdered sugar.
Because the recipe uses just one egg and half a cup of sugar, it feels lighter than many classic cakes. The texture stays moist for a couple of days, and it slices cleanly without crumbling. I keep coming back to this recipe because it fits into busy schedules without sacrificing homemade taste.
Cooking Tips
Make sure your butter is truly softened before you start. It should dent easily when you press a finger into it, but not look greasy or melted. That way, it blends smoothly with the sugar and traps air for a lighter crumb. Check your baking powder for freshness.
If it fizzes when you drop a pinch into warm water, it is still active. Grease your pan well and dust it with a little flour to prevent sticking. Start checking the cake at twenty minutes by inserting a toothpick into the center. If it comes out clean or with just a few dry crumbs, the cake is ready.
Serving and Storing Suggestions
This recipe makes about six servings. Total prep and baking time comes to around forty five minutes, including cooling. Serve slices plain for breakfast with coffee, or top them with whipped cream and berries for dessert. The cake tastes best at room temperature because the butter softens and the vanilla flavor opens up.
Store leftovers in an airtight container at room temperature for up to three days, or wrap tightly and freeze for a month. Let frozen slices thaw on the counter for about an hour before eating.
Similar Recipes
- Lemon Pound Cake
- Chocolate Buttermilk Cake
- Almond Tea Cake
- Classic Sponge Cake
- Simple Yogurt Cake
Nutrient Benefits
This cake provides quick energy from the sugar and flour, plus a small amount of protein from the egg and milk. Butter adds fat soluble vitamins like A and E, which support skin and eye health. Vanilla extract contains trace antioxidants that may help reduce inflammation, though the amounts here are modest. Because the portion size is reasonable, you get a sweet treat without excessive calories. Pairing a slice with fresh fruit or a handful of nuts adds fiber and balances the sugar, making it a more satisfying snack overall.
Basic Vanilla Cake
Ingredients
- 1 Egg
- 3/4 cup Maida
- 3/4 to 1 tsp Baking Powder
- 1/4 cup Milk
- 50 g Butter unsalted, softened
- 1/2 cup Sugar granulated
- 1/2 tbsp Vanilla Extract
Instructions
- Mix the sugar and butter.
- Whisk till creamed.
- Add the eggs and vanilla.
- Whisk again till soft peaks form.
- In a separate bowl, combine the flour and baking powder.
- Add this to the egg-vanilla mixture.
- Pour this into a greased cake pan.
- Place the pan in a preheated oven at 350F for 20 to 30 minutes or until fully baked.
- Remove and cool before slicing.
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Frequently Asked Questions
Can I use self rising flour instead of maida and baking powder?
Yes, you can substitute three quarters cup of self rising flour for the maida and omit the baking powder. Just be aware that self rising flour already contains salt, so the flavor may taste slightly different.
My cake sank in the middle. What went wrong?
A sunken center usually means the oven temperature was too low or you opened the door too early. Make sure your oven is fully preheated to 350 degrees Fahrenheit and avoid peeking until at least eighteen minutes have passed.
Can I double this recipe to make a layer cake?
Surely. Double all the ingredients and divide the batter between two greased eight inch round pans. Baking time will be similar, around twenty to twenty five minutes, but check with a toothpick to be sure.
Do I need to sift the flour before measuring?
Sifting is not essential for this recipe, but it does help the flour mix more evenly and keeps the crumb light. If you skip it, just fluff the flour with a spoon before scooping to avoid packing it down.
Can I replace the butter with oil?
You can use a neutral oil like canola or sunflower, but the texture will be slightly denser and the flavor less rich. Use a quarter cup of oil in place of the fifty grams of butter.
1 comment
I made this cake it was awesome!!!. Thanks for this amazing recipe………