Simple Cake Recipe – Quick, Easy, and Foolproof

If you’ve ever stared at a pantry and thought, “I want cake but don’t know where to start,” you’re in the right place. A simple cake recipe uses just a handful of ingredients, needs no fancy equipment, and delivers a soft, buttery crumb that pleases every palate.

Essential Ingredients for a Simple Cake

Stick to the basics: flour, sugar, butter (or oil), eggs, a leavening agent, and a splash of milk or water. All‑purpose flour gives structure, while baking powder lifts the batter. Granulated sugar sweetens and helps create a tender crumb. Butter adds flavor and moisture; if you run low, a neutral oil works too. Eggs bind everything together and add lift. Finally, a little liquid prevents the batter from becoming too dense.

Measure with a kitchen scale for consistency, but if you prefer cups, use the standard 1 cup (120 g) flour, ¾ cup (150 g) sugar, ½ cup (115 g) butter, 2 eggs, 1 ½ tsp baking powder, and ½ cup (120 ml) milk. Adjust the liquid if you substitute oil for butter—add an extra tablespoon to keep the texture moist.

Step‑by‑Step Simple Cake Method

1. Preheat and prep. Set the oven to 350°F (175°C). Grease a 9‑inch round pan and line the bottom with parchment. This prevents sticking and gives a clean edge.

2. Mix dry ingredients. In a bowl, whisk flour, baking powder, and a pinch of salt. Mixing early distributes the leavening evenly, so the cake rises uniformly.

3. Cream butter and sugar. Beat softened butter with sugar until pale and fluffy—about 3 minutes on medium speed. This incorporates air, which is key for a light crumb.

4. Add eggs. Crack in the eggs one at a time, beating after each addition. This avoids curdling and keeps the batter smooth.

5. Combine wet and dry. Add the flour mixture in two portions, alternating with milk. Start and end with flour. Mix just until combined; over‑mixing creates gluten and makes the cake tough.

6. Bake. Pour batter into the prepared pan, smooth the top, and bake 25‑30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs.

7. Cool. Let the cake sit 10 minutes in the pan, then turn it onto a wire rack. Cooling prevents soggy bottoms and makes slicing easier.

That’s it—one simple cake you can dress up or serve plain. Want a chocolate twist? Add ¼ cup cocoa powder to the dry mix and a tablespoon of espresso powder for depth. Need a fruity flavor? Fold in a cup of fresh berries after step 5. The base recipe is flexible enough for endless variations without losing its foolproof nature.

When you master this core method, you’ll bake birthdays, tea‑time treats, and last‑minute desserts with confidence. No fancy gadgets, no complicated steps—just a simple cake that tastes like it was made by a pro.