Easy Vanilla Cake from Scratch
Tired of spending big bucks on below average cakes? Why not make your own? This recipe takes minutes to whip up and tastes great!
It seems like buying cakes has become the norm in recent years for many people. This would make sense if the bought cakes were markedly better than homemade ones - but I have not found that to be the case. What’s more - even when people try to make their own cake, they completely drop the ball when it comes to the icing and buy that premade stuff from the store that tastes like axle grease. None of this is necessary.
How did making cake and icing become a mystery to so many people? Making a cake from scratch takes minutes and requires very few ingredients. Here is a recipe for a simple vanilla cake (and the icing) that can hold its own as part of a fine dining experience - or be whipped up on a Tuesday after work for a mid-week treat.
Ingredients:
Directions:
Preheat oven to 350F.
Combine the “wet” ingredients. Beat with a whisk, or electric mixer for a minute.
In separate container, combine dry ingredients, mix, then, add to wet ingredients, and beat for no more than two minutes.
Pour into greased 9”x12” pan1. Bake for 35 minutes. Different sized pans take different times. In a 5”x9” loaf pan it takes almost 50 minutes. In a 4”x12” loaf pan it takes about 45 minutes. In a bunt pan it takes about 47 minutes. Personally I find this cake does best in a 9”x12” pan.
Use a skewer to check doneness - it should come out clean when inserted into the center - if it comes out with cake on it - continue to bake and check every 2 minutes until it’s done.
When the cake is done - let it cool for two hours before trying to remove it from the pan. Wait for it to cool before icing.
For icing, combine 3/4 cup icing sugar, 1 tbsp butter, 1 tbsp milk and 1 tsp vanilla. Mix until it makes peaks that hold their shape. If its too soft, add more icing sugar; if its too stiff add a little butter or milk (just a tsp - don’t add too much). Want more icing - Just double it up or add a half measure of everything depending on how much you want.
Why this works:
This cake has a wonderful texture: it’s not too heavy, not too light, not too firm and not too soft. It also has good vanilla flavor and the right amount of sweetness. It’s just a wonderful, simple cake that is good for any occasion. Give it a try and let me now what you think!
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Here’s how I make it (lazy version):
I find it’s handy to put waxed paper or parchment paper on the bottom of the pan. If the pan is well greased the cake will come out anyway - but with the lining it comes out more reliably.