4.5 from 417 votes
Simple Cake Recipe
A basic vanilla cake made from all-purpose flour, baking powder, baking soda, milk, eggs, butter, oil, and sugar. The batter combines creamed fats and sugar with alternating dry and wet ingredients for a light and fluffy texture. Baking yields a tender crumb suitable for two round cakes, a large sheet cake, or cupcakes with frosting.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
12
servings
Calories:
425 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups milk whole
- 1 tablespoon vanilla extract
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large egg
- 2 large egg white
- buttercream frosting or frosting of your choice, vanilla
Instructions
- Preheat oven to 325° F. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a liquid measuring cup, stir milk and vanilla together. Set aside.
- In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
Cup of Yum
Notes
- Use lighter colored or glass baking pans for this cake to avoid overly dark or crisp edges.
- Adjust baking time according to pan size: 40-55 minutes for a 9x13 cake, 40-50 minutes for two 8 or 9-inch rounds, and 18-20 minutes for 24 cupcakes.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
55mg
(18%)
Sodium
236mg
(10%)
Potassium
150mg
(3%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
325IU
(7%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 425
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 236mg | 10% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 325IU | 7% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.