Simple Vanilla Cake

This Simple Vanilla Cake is proof that elegance lives in simplicity. With just one bowl and no electric mixer required, this soft, buttery vanilla cake is your go-to for birthdays, afternoon teas, or last-minute desserts. It’s the kind of recipe you’ll memorize after the first try—no fussy techniques, no long ingredient list, and no compromise on flavor or texture.

Why You’ll Love This Recipe

• No mixer needed – Whisk it all by hand!
• Only one bowl – Less cleanup, more cake.
• Foolproof & forgiving – Great for beginner bakers.
• Moist and buttery – Every bite is soft and rich.
• Customizable – Dress it up with berries, frosting, or enjoy plain.

Ingredients

• 1 ½ cups (225g) plain flour / all-purpose flour
• 1 tablespoon (16g) baking powder
• 1 cup (240g) caster sugar / superfine sugar
• 180g (¾ cup / 6.5 oz) butter, melted
• 1 ½ cups (375mL) milk
• 2 teaspoons (10g) vanilla extract

Equipment

• 1 large mixing bowl
• Whisk
• 8-inch (20cm) round cake tin
• Baking paper
• Cooling rack

Instructions

Step 1: Prep
Preheat oven to 160°C / 320°F (fan) or 180°C / 355°F (conventional). Grease and line an 8-inch round cake tin with baking paper.

Step 2: Mix
In a large mixing bowl, sift together flour and baking powder. Whisk in the sugar. Make a well in the center and add the melted butter, milk, and vanilla extract. Whisk until mostly smooth (a few small lumps are fine if the butter solidifies slightly).

Step 3: Bake
Pour the batter into your prepared tin. Bake for 45–50 minutes or until golden brown and a skewer inserted in the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack.

Serving Suggestion

This vanilla cake is lovely on its own, but you can dress it up with a simple vanilla buttercream:

Easy Vanilla Buttercream

• 125g (½ cup) softened butter
• 1 ½ cups sifted icing sugar
• 1 tsp vanilla extract
• 2 tbsp milk
  Beat together until smooth and fluffy.

Storage Tips

Store at room temperature in an airtight container for up to 5 days.
To freeze, wrap the cooled cake tightly in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature for 6 hours or overnight.

Substitutions & Tips

• Milk: Whole, low-fat, or non-dairy all work well.
• Butter: Salted or unsalted (adjust added salt accordingly).
• Add-ins: Try berries, citrus zest, or a handful of chocolate chips.
• Flour tip: Spoon and level for accurate measuring to a

The Goods