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Cake Baking Recipes For Beginners – Simple and Tasty Vanilla Cake!

A golden, moist vanilla cake on a cooling rack, sliced to show its soft crumb — perfect for Cake Baking Recipes For Beginners and Simple Tasty Cake Recipes, ideal Birthday Cake Homemade Easy for any celebration.
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Looking for a vanilla cake that’s so easy you could make it in your sleep (well, almost)? You’ve just found it. This no-fuss recipe is perfect for beginners or anyone who just wants to whip up something sweet without breaking a sweat. It’s light, buttery, and ridiculously good — no electric mixer, no drama, just one bowl and about 15 minutes of effort before it hits the oven.

 

Whether you’re baking a birthday treat, an afternoon pick-me-up, or a quick dessert for surprise guests, this simple vanilla cake’s got your back.

Ingredients

Scale
  • 1 ½ cups (225 g) all-purpose flour – The base that keeps your cake soft and tender.
  • 1 tablespoon (16 g) baking powder – The magic that makes your cake rise tall and fluffy.
  • 1 cup (240 g) caster sugar – For that subtle sweetness and smooth crumb.
  • 180 g (¾ cup / 6.5 oz) melted butter – Because flavor matters, and butter always wins.
  • 1 ½ cups (375 mL) milk – Adds moisture and helps everything come together perfectly.
  • 2 teaspoons (10 g) vanilla extract – The heart and soul of every good vanilla cake.

Instructions

  1. Prep your baking gear.
    • Start by preheating your oven to 180°C / 355°F (or 160°C / 320°F if you’re using a convection oven). Grease and line an 8-inch (20 cm) round cake tin with parchment paper.
  2. Mix the dry ingredients.
    • In a large mixing bowl, sift together your flour and baking powder. Stir in the sugar until everything’s nicely combined.
  3. Add the wet stuff.
    • Make a small well in the middle of your dry mix. Pour in the melted butter, milk, and vanilla. Grab a whisk and stir until you’ve got a smooth batter. (If the butter makes little lumps when it cools — don’t panic! It’ll melt away beautifully as it bakes.)
  4. Bake to golden perfection.
    • Pour that glorious batter into your prepared pan and bake for 45–50 minutes, or until your kitchen smells amazing and a skewer inserted in the middle comes out clean.
  5. Cool it down.
    • Let the cake rest in the tin for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Try not to “sample” too much off the edges while waiting (no judgment if you do, though).

Notes

⚖️ Measurements Matter

  • All my recipes use metric cups and spoons, which are slightly larger than US versions. If you’re using US measurements, don’t stress — this recipe is forgiving. But for the most accurate results, go with weight (grams) instead. Your cake will thank you for it.

🧊 Storage

  • This cake stays deliciously moist for up to 5 days at room temperature when stored in an airtight container.
  • Want to make it last even longer? Freeze it! Wrap the cooled cake tightly in plastic wrap, pop it into a zip-top freezer bag, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight (or about 6 hours) at room temperature — it’ll taste as fresh as the day you baked it.

Nutrition

Find it online: https://irmacooks.com/cake-baking-recipes-for-beginners-simple-and-tasty-vanilla-cake/