This First-Time Vanilla Cake is a soft, gently sweet sponge designed especially for anyone baking a cake for the very first time. It has a familiar vanilla flavour, a light crumb, and a calm, reliable texture that slices cleanly without being dry.
It suits everyday home baking and does not require any special equipment or experience. The method is clear and unhurried, making it ideal for learning basic cake skills with confidence and ease.
Recipe Information
Difficulty: Beginner
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 8 slices
Ingredients
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175 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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125 g unsalted butter, softened
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150 g caster sugar
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2 medium eggs, at room temperature
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2 tablespoons milk
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1½ teaspoons vanilla extract
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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In a bowl, stir together the flour, baking powder, and salt until evenly mixed.
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In a separate bowl, beat the butter and sugar until pale and soft, using a wooden spoon or hand mixer.
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Add the eggs one at a time, mixing well after each so the batter stays smooth.
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Stir in the vanilla extract until evenly blended.
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Add half of the dry ingredients and gently mix just until combined.
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Pour in the milk, then add the remaining dry ingredients and fold carefully to a soft, spoonable batter.
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Spoon the mixture into the prepared tin and smooth the top lightly.
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Bake for 35 minutes, until risen, lightly golden, and a skewer inserted into the centre comes out clean.
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Leave the cake in the tin for 10 minutes, then turn out onto a rack to cool completely.
Baking Tips
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Make sure the butter is properly soft so it blends easily without lumps.
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If the cake browns too quickly, lay a piece of foil loosely over the top for the final minutes.
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The cake is ready when it springs back lightly when touched in the centre.
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Allow full cooling before slicing to keep the crumb neat and even.
Variations
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Lemon version: Replace the vanilla with finely grated lemon zest.
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Egg-free option: Use a suitable egg replacer following packet guidance.
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Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with a cup of tea, or dust lightly with icing sugar for a simple finish. It also works well with a thin spread of jam or a spoonful of softly whipped cream.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. Freeze individual slices for up to 2 months and defrost at room temperature. Briefly warm slices if desired.
