Simple Homemade Cake Recipes – Easy, Reliable Treats for Any Day

Nothing beats the smell of a freshly baked cake filling your kitchen. You don’t need fancy tools, special skills, or a long ingredient list to make something delicious at home. These simple homemade cakes are straightforward, reliable, and perfect for beginners.

Each one uses pantry staples and delivers great flavor with minimal fuss. Whether you’re baking for a birthday or just because, these recipes will become your go-tos.

What Makes This Recipe So Good

• Simple ingredients: Flour, sugar, eggs, butter, and milk are the basics. You probably have most of them already.
• No special equipment: A bowl, whisk, and oven-safe pan are all you need.A hand mixer is nice, but not required.
• Consistent results: Clear steps and reliable ratios give you a soft crumb and tender cake every time.
• Versatile base: Start with a classic vanilla or chocolate cake, then add flavors, citrus zest, spices, or fillings to make it your own.
• Quick to make: Batter comes together in minutes. Bake while you prep frosting or a quick glaze.

Ingredients

These ingredients cover a classic vanilla cake plus simple add-ins for chocolate or lemon. Pick the variations you want from the list below.

• All-purpose flour: 2 cups, spooned and leveled
• Granulated sugar: 1 cup
• Baking powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Unsalted butter: 1/2 cup (1 stick), softened
• Eggs: 2 large, at room temperature
• Milk: 1 cup (whole or 2%)
• Vanilla extract: 2 teaspoons
• Neutral oil (optional): 2 tablespoons for extra moisture

Optional add-ins:

• Cocoa powder: 1/3 cup (for chocolate cake; reduce flour by 1/3 cup)
• Lemon zest: From 1–2 lemons, plus 1 tablespoon lemon juice
• Spices: 1 teaspoon ground cinnamon or 1/2 teaspoon ground nutmeg
• Chocolate chips or berries: 1 cup, tossed in a little flour to prevent sinking
• Powdered sugar: For a simple glaze (1 cup powdered sugar + 1–2 tablespoons milk)

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).Grease a 9-inch round or square cake pan and line the bottom with parchment. Lightly flour the sides.
2. Combine dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until evenly mixed. If making chocolate cake, whisk in cocoa and reduce flour accordingly.
3. Cream butter: In a separate bowl, beat softened butter until smooth and creamy, about 1 minute.Add eggs one at a time, mixing well after each. Stir in vanilla.
4. Bring it together: Add half the dry mixture to the butter mixture, then pour in half the milk. Mix gently.Add the remaining dry mix and milk. Stir just until combined. If using oil, fold it in now for extra tenderness.
5. Add flavors: For lemon, fold in zest and juice.For spices, stir them in with the dry ingredients. If using chocolate chips or berries, toss them in a teaspoon of flour and fold in gently.
6. Pour and level: Transfer batter to the prepared pan. Smooth the top with a spatula.Batter should be thick but pourable.
7. Bake: Bake 25–35 minutes, depending on your pan and oven. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool: Let the cake rest in the pan for 10 minutes, then turn out onto a cooling rack. Peel off the parchment and cool completely before frosting or glazing.
9. Finish: Dust with powdered sugar, drizzle a simple glaze, or frost with your favorite buttercream.Slice and serve.

Storage Instructions

• Room temperature: Keep the cake tightly covered for up to 3 days. A cake dome or wrapped plate works well.
• Refrigerator: If frosted with cream cheese or dairy-heavy frosting, refrigerate up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap unfrosted cake layers tightly in plastic, then foil.Freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature.
• Glaze and frosting: Add fresh glaze the day you plan to serve. Buttercream freezes well; whip briefly after thawing.

Why This is Good for You

• Control over ingredients: Homemade cake lets you skip preservatives and adjust sugar, salt, and fat to your liking.
• Built-in portioning: A small pan makes 8–10 reasonable servings.You choose slice size and toppings.
• Stress relief and joy: Baking is a calming ritual, and sharing a homemade cake can lift everyone’s mood.
• Real flavors: Fresh vanilla, citrus zest, and spices bring better taste than most packaged mixes.

What Not to Do

• Don’t overmix: Once the flour is in, mix just until you no longer see dry streaks. Overmixing makes a tough cake.
• Don’t skip room-temperature ingredients: Cold eggs and butter don’t blend as well and can cause a dense crumb.
• Don’t open the oven too early: Wait at least 20 minutes before checking. Early peeks can cause sinking.
• Don’t guess on measurements: Spoon and level flour.Too much flour is the number one reason for dry cake.
• Don’t frost a warm cake: Let it cool completely or your frosting will melt and slide.

Recipe Variations

• Classic Vanilla Sheet Cake: Make the base recipe as written and bake in a 9×13-inch pan for 22–28 minutes. Top with a quick vanilla buttercream.
• Moist Chocolate Cake: Add 1/3 cup cocoa and 1 teaspoon espresso powder. Replace 1/2 cup milk with buttermilk for extra tenderness.
• Lemon Snack Cake: Add zest from 2 lemons and 1 tablespoon lemon juice.Finish with a lemon glaze (powdered sugar + lemon juice).
• Cinnamon Swirl: Mix 1/4 cup brown sugar with 2 teaspoons cinnamon. Layer half the batter, sprinkle the cinnamon sugar, then add remaining batter. Marble with a knife.
• Berry Burst: Fold in 1 cup blueberries or raspberries tossed with flour.Bake an extra 5 minutes if needed.
• Chocolate Chip Loaf: Bake in a loaf pan for 45–55 minutes. Use mini chips to prevent sinking.
• Dairy-Free Option: Use plant-based milk and oil instead of butter. Add an extra teaspoon of vanilla for richness.
• Gluten-Free Swap: Use a 1:1 gluten-free baking flour that includes xanthan gum.Check doneness with a toothpick since timing can vary.

FAQ

Can I use oil instead of butter?

Yes. Use 1/2 cup neutral oil in place of butter. The cake will be very moist, with a softer crumb and less buttery flavor.

Add an extra pinch of salt and a touch more vanilla to balance.

How do I measure flour correctly?

Spoon flour into the measuring cup and level it with a flat edge. Don’t scoop straight from the bag, which packs in too much flour and leads to a dry cake.

What if I don’t have parchment paper?

Grease the pan well and dust it with flour, tapping out the excess. You can also trace the pan on a piece of clean paper bag as a last resort, but keep it away from the sides and don’t let it overhang.

How can I make this cake more fluffy?

Make sure your baking powder is fresh, your eggs are at room temperature, and you don’t overmix the batter.

A small splash of buttermilk or a tablespoon of oil can also help tenderness.

Can I turn this into cupcakes?

Absolutely. Divide the batter into a lined 12-cup muffin tin, filling each about two-thirds full. Bake 16–20 minutes, or until a toothpick comes out clean.

Why did my cake sink in the middle?

Opening the oven early, underbaking, or using expired leavening are common causes.

Measure carefully, avoid peeking in the first 20 minutes, and test for doneness before removing.

How sweet is this cake?

It’s moderately sweet. If you prefer less sweetness, reduce the sugar by 2–3 tablespoons. If you plan to add a sweet frosting, you can cut the sugar by up to 1/4 cup without hurting the texture.

Do I need a mixer?

No.

A whisk and spatula work fine. Just make sure the butter is soft and you mix until smooth, not airy. A hand mixer simply speeds things up.

What frosting works best?

Vanilla or chocolate buttercream is classic.

For something lighter, try a powdered sugar glaze or a tangy cream cheese frosting for lemon and spice variations.

Can I add nuts or coconut?

Yes. Fold in up to 3/4 cup chopped nuts or shredded coconut at the end. Toasting them first adds extra flavor and crunch.

Final Thoughts

Simple homemade cake recipes don’t have to be complicated or time-consuming.

With a few pantry staples and a smart method, you can bake a tender, flavorful cake that feels special any day of the week. Start with the base, pick a variation, and make it your own. Once you’ve tried it, you’ll have a reliable cake you can whip up whenever the craving hits.

Happy baking!