Simple Cake Recipe Easy: The Only Cake You’ll Ever Need

Craving a slice of homemade cake but intimidated by complicated recipes? Fear not! This simple cake recipe is so easy, even a complete beginner can whip it up with fantastic results. We’re talking moist, delicious, and utterly satisfying cake from scratch, without any fancy techniques or hard-to-find ingredients. Get ready to impress yourself and your loved ones with this foolproof recipe that’s perfect for birthdays, holidays, or just a cozy afternoon treat. Forget those boxed mixes – once you try this, you’ll never go back!

Why This Recipe Works

This recipe works because it relies on a few key principles that guarantee success:

• Simple Ratios: The ingredients are balanced using easy-to-remember ratios, making it less prone to errors.
• Basic Techniques: We’re using the creaming method, a classic and straightforward technique that incorporates air into the batter for a light and fluffy texture.
• Pantry Staples: You probably already have most, if not all, of these ingredients in your kitchen. No need for a special trip to the store!
• Adaptable: This cake is a blank canvas! You can easily customize it with different extracts, frostings, or toppings to suit your taste.
• Forgiving: Unlike some finicky cake recipes, this one is relatively forgiving. A slight over-mixing or a few extra minutes in the oven won’t ruin it.

Ingredients

• 2 cups All-Purpose Flour: Provides the structure for the cake.
• 1 ½ cups Granulated Sugar: Sweetens the cake and contributes to its moistness.
• 3 ½ teaspoons Baking Powder: Leavens the cake, making it rise.
• 1 teaspoon Salt: Enhances the flavors of the other ingredients.
• ¾ cup Milk: Adds moisture and helps bind the ingredients.
• ½ cup (1 stick) Unsalted Butter, softened: Adds flavor, richness, and tenderness. Make sure it’s softened, not melted!
• 2 Large Eggs: Contribute to the cake’s structure, richness, and binding.
• 1 teaspoon Vanilla Extract: Enhances the flavor of the cake.

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour for an even easier release.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, leading to a more consistent rise.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter, which will result in a tender cake. Use an electric mixer (handheld or stand mixer) for best results. It should take about 3-5 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Add Vanilla Extract: Stir in the vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Start by adding about one-third of the dry ingredients to the creamed butter and sugar mixture, then add half of the milk. Mix until just combined. Repeat with another third of the dry ingredients, the remaining milk, and then finish with the last third of the dry ingredients. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
7. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.
8. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should also be lightly golden brown on top.
9. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. Frost (Optional): Once the cake is completely cool, frost it with your favorite frosting. A simple buttercream, chocolate ganache, or even a dusting of powdered sugar will do the trick.

Tips for Success

• Use Room Temperature Ingredients: Room temperature butter and eggs emulsify better, creating a smoother batter and a more even texture in the cake.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Measure Accurately: Baking is a science! Accurate measurements are key to success. Use measuring cups and spoons designed for baking. For dry ingredients, spoon the flour into the measuring cup and level it off with a knife.
• Check for Doneness: Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
• Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off. Make sure the cake is completely cool before frosting.
• Experiment with Flavors: This recipe is a great base for experimenting with different flavors. Try adding lemon zest, orange zest, almond extract, or even a pinch of cinnamon to the batter.

Storage Instructions

Unfrosted Cake: Store unfrosted cake at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. You can also freeze unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Frosted Cake: Store frosted cake in the refrigerator, loosely covered, for up to 3 days. If the frosting is delicate, you may want to store the cake in an airtight container to prevent it from drying out.

FAQ

Can I use self-rising flour? No, this recipe is specifically formulated for all-purpose flour. Using self-rising flour will result in a cake that rises too much and then collapses.

Can I use oil instead of butter? While you can substitute oil for butter, the cake will have a slightly different texture and flavor. Butter adds a richness and tenderness that oil doesn’t provide. If you do substitute oil, use ½ cup of vegetable oil or canola oil.

Can I make this cake in a different pan size? Yes, you can adapt this recipe for different pan sizes. For two 8-inch round cake pans, reduce the baking time by a few minutes. For a loaf pan, increase the baking time by 5-10 minutes.

My cake is dry. What did I do wrong? A dry cake can be caused by overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately and check the cake for doneness frequently. Avoid overbaking.

My cake is sinking in the middle. What did I do wrong? A sinking cake can be caused by underbaking, using too much baking powder, or opening the oven door too frequently during baking. Make sure to bake the cake for the full recommended time and avoid opening the oven door until the cake is mostly set.

Conclusion

So there you have it – the simplest, most foolproof cake recipe you’ll ever need! This cake is so easy to make and so delicious to eat, it’s sure to become a family favorite. Whether you’re a seasoned baker or a complete beginner, this recipe is guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will bring joy to everyone who tastes it. Happy baking!