Simple Cake Recipe has always been at the heart of why I love cooking—it’s proof that the most comforting foods don’t need to be complicated. Hi, I’m Amanda, and welcome to BeamRecipes. For me, food has always been a way to create warmth and connection, from childhood afternoons in the kitchen to meals shared with loved ones. That’s why I created this space: to share recipes that are approachable, reliable, and meant for real life. This cake is one of those recipes—born from pantry staples yet rich with love, perfect for turning an ordinary day into something memorable.
Why This Cake Recipe Works
Easy to Make Anytime
This cake comes together with pantry staples you likely already have, meaning you can whip it up without a special trip to the store.
Perfect Texture
The balance of butter and sugar gives a tender crumb that isn’t too heavy, while the eggs bring just enough richness.
Customizable Flavor
You can enjoy it plain, or dress it up with a dusting of powdered sugar, fresh fruit, or even a drizzle of chocolate.
Family Friendly
Whether for birthdays, Sunday gatherings, or just because—it’s a cake everyone will happily enjoy.
Ingredients and Swaps
Core Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Optional Swaps
- Use almond extract instead of vanilla for a nutty twist.
- Swap half the flour with whole wheat flour for more depth.
- Add a pinch of cinnamon or nutmeg for warmth.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
Beat softened butter and sugar together until pale and fluffy. This traps air, which helps the cake rise.
Step 2: Add Eggs and Vanilla
Mix in eggs one at a time, followed by vanilla, until fully combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk flour and baking powder to distribute evenly.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients into the butter mixture, alternating with milk, mixing gently until smooth.
Step 5: Bake
Pour batter into a greased 9-inch round pan. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
Why This Recipe Works
Creaming Butter and Sugar
When butter and sugar are beaten together, the sugar crystals cut tiny air pockets into the butter. These pockets expand in the oven, giving your cake that tender, fluffy bite. Skipping this step can leave the cake dense and flat.
Proper Baking Powder Ratio
Baking powder is the engine that makes your cake rise. Too much and the batter rises fast, then collapses in the center. Too little and you’ll end up with a heavy loaf. This recipe strikes the balance for a cake that domes beautifully without tasting bitter.
Room Temperature Ingredients
Cold butter clumps, and cold eggs seize up the fat. By letting both rest on the counter for 20–30 minutes, you’re giving the ingredients a chance to mingle smoothly, leading to a silky batter and even texture.
Alternating Dry and Wet
Dumping all the flour at once can make the batter gummy, while pouring in the milk all at once can cause curdling. By alternating, you’re building a smooth batter step by step, keeping gluten development low for a softer crumb.
Resting Before Cutting
As tempting as it is to slice into a warm cake, waiting just a little gives the structure time to set. This pause locks in moisture and keeps your slices neat instead of crumbly.
Variations and Adaptations
Lemon Simple Cake
Brighten up the batter with lemon zest and juice. It’s perfect for spring gatherings and adds a refreshing citrus twist without overwhelming the sweetness.
Chocolate Swirl Cake
For chocolate lovers, swirling in cocoa batter creates a marbled effect that looks fancy but takes no extra effort. Kids especially love cutting into the surprise pattern.
Berry-Topped Cake
Fresh or frozen berries can be scattered on top before baking. As they burst in the oven, they create juicy spots of flavor and gorgeous pops of color.
Frosted Celebration Cake
Turn this humble recipe into a birthday-worthy dessert by layering on buttercream, cream cheese frosting, or even whipped cream. Add sprinkles for joy, or keep it simple for an elegant look.
Mini Cupcakes
Transform the recipe into bite-sized treats by baking in a muffin tin. Perfect for school lunches, parties, or when you just want a small, sweet bite with your coffee.
Mistakes to Avoid
Overmixing the Batter
The more you stir, the more gluten forms, and that means chewy instead of tender. Mix just until no dry streaks remain, then stop.
Using Cold Ingredients
Butter straight from the fridge won’t trap air, and eggs straight from the cold can shock the batter. Always allow ingredients to warm slightly for best results.
Overbaking
Even 5 extra minutes can dry out a cake. Always start checking a few minutes before the recipe time ends—every oven runs differently.
Wrong Pan Size
If the pan is too small, the batter will spill over. If too large, the cake will bake too thin and dry. A standard 9-inch round pan is ideal for this recipe.
FAQs
Can I make this cake ahead of time?
Yes. Bake it one day in advance and store covered at room temperature. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use oil instead of butter?
Yes. Oil makes the cake more moist and tender, though it won’t have quite the same buttery flavor. Use 1/2 cup vegetable oil in place of butter.
How do I know the cake is done?
Look for a golden top, edges pulling slightly away from the pan, and a toothpick that comes out clean or with a few soft crumbs.
Can I double the recipe?
Absolutely. Double the ingredients and bake in a 9×13 pan. The baking time increases slightly to 40–45 minutes.
Can I frost the cake while warm?
It’s best to let the cake cool fully before frosting. Warm cake melts frosting, leaving a slippery mess instead of a smooth finish.
notes Final Encouragement
If you’re tired after a long day but still want to give your family something warm and homemade, this cake is your answer. It isn’t fancy. It isn’t fussy. It’s just the kind of food that fills your kitchen with comfort and your table with smiles. And sometimes, that’s exactly what we need most.
Simple Cake Recipe – Easy, Classic, and Delicious
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch round cake pan
- Cooling Rack
Ingredients
- 1 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup milk
Instructions
- Beat softened butter and sugar together until pale and fluffy.
- Mix in eggs one at a time, followed by vanilla, until fully combined.
- In a separate bowl, whisk flour and baking powder together.
- Gradually add dry ingredients to the butter mixture, alternating with milk, until smooth.
- Pour batter into a greased 9-inch round pan. Bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.