Simple Vanilla Cake
This is the cake recipe to memorize: no stand mixer, no hard-to-find ingredients, just a soft, fragrant vanilla crumb that works as a base for birthdays, afternoon coffee, or a last-minute dessert. It keeps well for days and takes frosting, fruit, or a dusting of sugar equally well.
Ingredients
- 3 large eggs
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) whole milk, room temperature
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch round or bundt pan.
- In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes.
- Whisk in the oil, milk, and vanilla extract until fully combined.
- Sift in the flour, baking powder, and salt, and fold gently just until no streaks of flour remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before unmolding.
Tips
- Don't overmix once the flour goes in — a few gentle folds keep the crumb light instead of dense.
- Room-temperature eggs and milk blend more evenly and give a taller rise.
- This batter is a great base: fold in lemon zest, chocolate chips, or berries for easy variations.
Frequently Asked Questions
Can I make this cake without a mixer?
Yes — a whisk and a bowl are all you need. The oil-based batter doesn't require creaming butter and sugar.
How do I store it?
Keep it covered at room temperature for up to 3 days, or refrigerate for up to a week.
