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A beautifully baked Vanilla Cake sits on a cooling rack over the white marble cooktop. The cake has a golden-brown top with a fluffy texture visible from the side. A slice has been cut out, showing the moist, tender crumb inside, and the cake is lightly dusted with powdered sugar, making it look inviting and ready to serve.

Vanilla Cake Recipe

This classic vanilla cake recipe is light, moist, and easy to make. With simple pantry ingredients, it’s perfect for any occasion. Just mix the batter, bake until golden, and let it cool. The cake is delicious on its own or with your favorite frosting for added flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 379 kcal

Equipment

  • 9-inch cake tin
  • Cooking spray or parchment paper
  • Large mixing bowl
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Wire cooling rack
  • Table knife

Ingredients
  

  • Cooking spray for greasing
  • 2 ⅔ cups all-purpose flour 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

Instructions
 

  • Prepare the Cake Tin: Preheat your oven to 350°F (175°C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
    A 9-inch cake tin sits on the white marble cooktop, greased with cooking spray and lined with a round piece of parchment paper at the bottom, ready to receive the cake batter.
  • Mix Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, vanilla extract, and salt. Add eggs, milk, and vegetable oil, then mix by hand or with an electric mixer on low speed until smooth. Add more flour if the batter is too runny.
    A large mixing bowl on the white marble cooktop is filled with flour, sugar, baking powder, vanilla extract, and a pinch of salt. Eggs, milk, and vegetable oil are added, while a hand mixer blends the ingredients into a smooth, creamy batter.
  • Bake: Pour the batter into the prepared cake tin. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
    The 9-inch cake tin, now filled with smooth cake batter, rests on the white marble cooktop, ready to be placed in the preheated oven. The batter is evenly spread in the tin, awaiting the baking process.
  • Cool and Serve: Let the cake cool in the pan on a wire rack for 5 minutes, then run a table knife around the edges to loosen. Carefully invert the cake onto a cooling rack and let it cool completely before serving. Enjoy!