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Simple Vanilla Cake Recipe

Prep Time 30 mins
Cook Time 1 hr
Cooling Time 3 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings 16 people


  • Bundt Cake Pan


  • 1 lb unsalted butter, softened plus 2 tablespoons for buttering pan
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk, room temperature any fat content
  • 2 tsp vanilla extract
  • nonstick spray (optional)
  • powdered sugar for topping


  • Preheat the oven to 350º. Butter and flour pan, or spray with nonstick cooking spray.
    Butter and flour bundt pan for vanilla cake
  • In a large bowl, cream together the butter and sugar with an electric mixer at high speed until light and fluffy.
    Cream butter and sugar for vanilla cake
  • Add the eggs one at a time, beating well after each one. Set this bowl aside.
  • In a separate bowl, sift together the flour, baking powder, and salt.
  • Measure out the milk, add the vanilla, and stir.
  • Add the dry and wet ingredients alternately to the butter mixture, starting and ending with the dry ingredients. Mix well between each addition, but only until just blended.
    The breakdown of adding the ingredients looks like this:
    • 1/3 of the dry ingredients
    • 1/2 of the milk mixture
    • 1/2 of the remaining dry ingredients
    • the rest of the milk mixture
    • the rest of the dry ingredients
  • Pour the batter into the bundt pan and smooth the top.
    Bake the cake for 50–60 minutes, or until a cake tester or toothpick comes out clean.
  • Cool in the pan for 20 minutes, then turn out onto a plate to cool completely.
    Top with powdered sugar. Serve with whipped cream and strawberries.
    Let the vanilla cake cool in the pan