Cake Recipes Easy Homemade for Instant Bakery-level Results

Bake a soft, classic vanilla cake with pantry staples, one bowl, and foolproof steps for birthdays, cravings, and last minute guests.

You want cake. Not a weekend project with fourteen bowls and a mysterious “room temperature” lecture. This is the kind of homemade cake that makes people assume you grew up with a grandma who owned a bakery.

Here’s the deal: one bowl, simple ingredients, and a method that forgives you if you’re distracted by texts, kids, or your own impatience. You’ll get a tender crumb, a golden top, and a flavor that tastes like “real cake,” not sweet bread.

And yes, you can frost it, glaze it, or eat it warm with a fork like a gremlin. No judgment. IMO, that’s the correct move.

Why This Recipe Works

Oil plus butter gives you the best of both worlds: butter flavor with oil’s moisture insurance. That means a cake that stays soft even the next day.

Buttermilk (or a quick DIY version) adds acidity that tenderizes the crumb and boosts rise. Translation: fluffy texture without tasting “egg-y.”

Hot oven start sets the structure early, then a moderate bake finishes gently. You get lift and an even crumb instead of a sad, dense middle.

Simple mixing avoids overworking the flour. Overmixing turns cake into “chewy regret,” so we keep it tight and controlled.

Ingredients

• 2 1/2 cups all purpose flour
• 2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1/2 cup neutral oil (canola, vegetable, or avocado)
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk, room temperature
• 3/4 cup sour cream or plain full fat yogurt
• 1/2 cup milk, room temperature

Optional quick buttermilk: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and rest 5 to 10 minutes.

Simple vanilla glaze (optional): 1 1/2 cups powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla, pinch of salt.

Quick buttercream (optional): 1 cup unsalted butter softened, 3 1/2 cups powdered sugar, 2 to 4 tablespoons milk, 2 teaspoons vanilla, pinch of salt.

Let’s Get Cooking – Instructions

1. Prep the pan and oven. Heat oven to 350°F. Grease and line two 8 inch round pans, or grease a 9×13 pan. If you only grease and don’t line, you might meet the “cake stuck to pan” villain.

2. Whisk the dry team. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined. This replaces sifting and saves your sanity.

3. Blend in the fats. Add softened butter and oil. Mix with a hand mixer or sturdy whisk until the mixture looks like damp sand. This coats flour with fat and helps keep the cake tender.

4. Add eggs and vanilla. Beat in eggs one at a time, then mix in vanilla. Scrape the bowl so you don’t end up with “butter pockets” hiding at the bottom.

5. Add the wet ingredients in two rounds. Mix in buttermilk, sour cream, and milk, alternating with brief mixing. Stop as soon as the batter looks smooth. If you keep going, gluten shows up like an uninvited guest.

6. Pan it. Divide batter evenly into pans. Tap pans lightly on the counter to pop big air bubbles. Big bubbles bake into surprise tunnels.

7. Bake. For two 8 inch rounds: 24 to 30 minutes. For a 9×13: 32 to 38 minutes. The cake is done when a toothpick comes out with a few moist crumbs, not wet batter.

8. Cool smart. Cool in pans 10 minutes, then turn out to a rack to cool completely. Frosting a warm cake feels rebellious, but it will melt and slide like a cartoon.

9. Finish your way. Frost with buttercream, drizzle glaze, or dust with powdered sugar. FYI, a pinch of salt in frosting makes vanilla taste louder.

Storage Instructions

Room temperature: Store covered for up to 2 days. Keep it away from heat and sunlight unless you enjoy sticky frosting situations.

Refrigerator: Store covered for up to 5 days, especially if using cream cheese frosting. Bring slices to room temp for the softest texture.

Freezer: Wrap unfrosted layers tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge, then unwrap and bring to room temp before frosting.

Health Benefits

Let’s not pretend cake is a multivitamin. But homemade beats mystery bakery cake when you want control over ingredients, portions, and add ins.

Protein and nutrients from eggs and dairy support satiety and provide calcium and vitamin D, depending on your dairy choice. It’s still dessert, but it’s not empty air.

Fewer preservatives than many packaged mixes means you skip extra additives. Your body doesn’t need to decode a label that reads like a chemistry final.

Mental health benefit: baking can lower stress and deliver instant “I did that” energy. Also, sharing cake builds goodwill. People will forgive a lot when you hand them cake.

Pitfalls to Watch Out For

• Overmixing the batter: Mix until just smooth. Past that, the crumb tightens and the cake turns rubbery.
• Cold ingredients: Cold eggs and dairy can curdle the batter and bake unevenly. Room temp helps everything blend like it actually wants to be friends.
• Wrong pan size: A smaller pan makes overflow drama. A larger pan makes a thin, overbaked sheet. Use what the recipe calls for.
• Opening the oven too early: The center can sink if you peek before the cake sets. Let it bake at least 20 minutes before checking.
• Dry cake from overbaking: Pull it when a tester shows moist crumbs. If it’s perfectly clean, you may already be late.

Different Ways to Make This

This base cake adapts fast, so you can spin it into “new recipe” energy without learning new techniques.

• Chocolate version: Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder. Add 1/4 cup extra milk if the batter looks too thick.
• Lemon version: Add 2 tablespoons lemon zest and replace 2 tablespoons milk with lemon juice. Top with a lemon glaze.
• Funfetti version: Fold in 1/2 to 3/4 cup rainbow sprinkles at the end. Use jimmies, not nonpareils, unless you want gray batter.
• Spice cake version: Add 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Brown sugar swap works great: replace 1/2 cup white sugar with light brown.
• Cupcakes: Fill liners about 2/3 full and bake 18 to 22 minutes. Cool completely before frosting unless you enjoy frosting soup.
• One layer snack cake: Bake in a 9 inch square pan for 28 to 34 minutes. Glaze instead of frosting for low effort glory.

FAQ

Can I make this cake without buttermilk?

Yes. Make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit 5 to 10 minutes. The acidity helps the cake rise and stay tender.

What’s the best pan if I only own one?

A 9×13 pan gives the most reliable bake and easiest serving. Two round pans look fancy, but a sheet style cake tastes just as good and cuts clean.

How do I know when the cake is done?

Look for a light golden top, edges pulling slightly from the pan, and a toothpick that comes out with a few moist crumbs. If the center jiggles, it needs more time.

Can I reduce the sugar?

You can reduce by about 1/4 cup without major texture changes. More than that and the cake can bake up drier and less tender, since sugar holds moisture.

Why did my cake sink in the middle?

Usually it’s underbaking, opening the oven too early, or overmixing. Make sure your oven runs true, bake until set in the center, and mix only until smooth.

Can I make this ahead for a party?

Yes. Bake the layers, cool fully, then wrap tightly and store at room temp for 1 day or freeze up to 2 months. Frost the day of serving for the freshest texture.

What frosting works best with this vanilla cake?

Buttercream, cream cheese frosting, chocolate frosting, or a simple vanilla glaze all work. If your cake is for a crowd, buttercream wins for stability and easy piping.

My Take

This is my “no drama” cake: it tastes like celebration, but it doesn’t demand perfection. I love it as a 9×13 snack cake with a quick vanilla glaze because it feels bold and lazy in the best way.

If you want a bakery vibe, bake two layers and go heavier on the vanilla. If you want maximum happiness per minute, serve it slightly warm with a pinch of salt on top and call it a day.

Make it once, then start riffing. That’s how you go from “I can bake” to “people request my cake,” which is a very real social upgrade.