Easy Vanilla Cake Recipe

This perfect Easy Vanilla Cake is a foolproof, one-bowl recipe that delivers a moist, fluffy cake every time. Quick to make with simple ingredients!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings serves

Calories 237kcal

Preheat Oven & Grease Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
Whisk Sugar, Oil, and Eggs: In a large mixing bowl, add the sugar, oil and eggs. Whisk until well combined, about 30 seconds.
Add Milk and Vanilla: Pour in the milk and vanilla. Whisk until well combined.
Sift Flour: Sift over the flour and baking powder. Whisk until incorporated, about 20-30 seconds, ensuring not to over-mix.
Transfer Batter: Pour the batter into prepared cake pan, smoothing out the top.
Bake: Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean or just with a few moist crumbs.
Cool: Remove from the oven and let the cake cool in the tin for 10 minutes. Transfer the cake to a wire rack to cool completely. Dust with powdered sugar to serve or with your choice of frosting, such as a cream cheese frosting.

Store: In an airtight container at room temperature for 3 to 4 days. Or in the fridge for up to 5 days.

Freezing: Wrap individual slices in cling film and then in foil and freeze for up to 3 months. Defrost at room temperature.