I've been baking this easy homemade cake for years, ever since my daughter asked for a 'real' birthday cake instead of a boxed mix. The secret is in the simple technique of creaming butter and sugar until light and fluffy, which gives the cake its tender crumb. It's the kind of cake that fills your kitchen with a warm, buttery aroma and makes everyone gather around the table.
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This recipe is forgiving and foolproof, even for beginners. You don't need any fancy equipment—just a couple of bowls and a whisk or hand mixer. The batter comes together in minutes, and the result is a moist, flavorful cake that's perfect for layering or eating straight from the pan. I've made it for countless birthdays, potlucks, and just-because Tuesdays.
Whether you're a seasoned baker or just starting out, this cake will become your go-to. It's the kind of recipe that feels like a warm hug—simple, reliable, and always a crowd-pleaser. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use a kitchen scale for accuracy, or spoon and level the flour. You can substitute 1:1 gluten-free flour blend if needed.
1 1/2 cups (300g) granulated sugar
Regular white sugar works best. For a deeper flavor, you can replace half with light brown sugar.
1/2 cup (115g) unsalted butter, softened
Make sure it's at room temperature for proper creaming. You can use salted butter and omit the added salt.
1/2 cup (120ml) vegetable oil
Any neutral oil like canola or sunflower works. This adds extra moisture.
3 large eggs, at room temperature
Room temperature eggs incorporate better. If you're short on time, place them in warm water for 5 minutes.
1 cup (240ml) buttermilk, at room temperature
Buttermilk adds tenderness. You can make a quick substitute: 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes.
2 teaspoons vanilla extract
Pure vanilla extract gives the best flavor. You can also use vanilla bean paste or a vanilla pod.
2 1/2 teaspoons baking powder
Ensure it's fresh for proper rise. You can test by adding a bit to hot water—it should fizz.
1/2 teaspoon baking soda
This helps with browning and rise. No need to substitute.
1/2 teaspoon salt
Use fine sea salt or table salt to avoid graininess.
Tips & Tricks
Room temperature ingredients
Set out butter, eggs, and buttermilk 30 minutes before baking. This ensures a smooth, evenly mixed batter.
Don't overmix
Mix just until the flour disappears. Overmixing develops gluten and makes the cake tough.
Use a kitchen scale
Weighing flour and sugar ensures consistent results every time. If using cups, spoon flour into the cup and level with a knife.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
2. Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed.
3. Cream butter and sugar
In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
4. Add oil and eggs
Beat in the oil, then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate dry and buttermilk
Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
6. Divide and bake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Cool completely
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Delicious Variations
Chocolate Cake
Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder and add 1/2 cup hot coffee to the buttermilk.
Lemon Blueberry
Add 1 tablespoon lemon zest and fold in 1 cup fresh blueberries. Use lemon juice in the frosting.
Spice Cake
Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves to the dry ingredients.
How to Store Cake Recipes Easy Homemade
Refrigerator
Store frosted cake in an airtight container in the fridge for up to 5 days. Let sit at room temperature for 30 minutes before serving.
Freezer
Wrap unfrosted layers in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting.
Reheating
Serve at room temperature for best flavor. If you like a warm slice, microwave for 15-20 seconds.
Frequently Asked Questions
Q: Why did my cake sink in the middle?
The most common cause is opening the oven door too early or underbaking. Also, make sure your baking powder is fresh and you don't overmix the batter.
Q: Can I make this cake without buttermilk?
Yes, you can make a quick buttermilk substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5 minutes until it curdles.
Q: How do I know when the cake is done?
Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. The top should be golden brown and spring back when lightly touched.
Q: Can I use this recipe for cupcakes?
Absolutely! Divide the batter into lined muffin tins, filling each 2/3 full. Bake at 350°F for 18-22 minutes, until a toothpick comes out clean.
Q: How can I make this cake dairy-free?
Use plant-based butter and buttermilk (like almond milk with vinegar). The texture will be slightly different but still delicious.
I'd love to hear how your cake turns out! Share your baking wins and questions in the comments below. Happy baking, and remember: Small steps, big change.
Cake Recipes Easy Homemade
Easy homemade vanilla layer cake with moist crumb and creamy frosting, perfect for birthdays and celebrations.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
📋 Instructions
- 1Preheat and prep pans — Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
- 2Whisk dry ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed.
- 3Cream butter and sugar — In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
- 4Add oil and eggs — Beat in the oil, then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- 5Alternate dry and buttermilk — Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- 6Divide and bake — Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown.
- 7Cool completely — Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
