This is my go-to recipe for a simple vanilla cake. This cake has a really tender, moist and really delicious cake that is perfect for all your vanilla cake needs. In a large mixing bowl, add one cup of softened butter and to that add one cup of granulated white sugar and vanilla extract. Grab your hand mixer and cream the butter and sugar together then you will add 6 egg whites or 4 whole eggs.

Mix that in then you will pour in one cup of milk and give that a quick mix. In a separate bowl, sift in all-purpose flour together with salt and baking powder, stir everything together then add the dry ingredients into the cake batter. Using a hand whisk, whisk the flour into the cake batter and it is important that you do not overmix the batter so once you add the flour in, gently mix it in just until its incorporated.

If you overmix the batter you will get a thick, heavy and gummy cake texture. Preheat your oven top 350 degrees Fahrenheit then divide the batter into 3 8inch cake rounds then bake in the preheated oven for 30 minutes or until a toothpick inserted into the centre comes out clean. Once the cake is baked and out of the oven, let them cool in the pan for about 15 minutes then invert them on a cooling rack to cool completely before frosting them.

This cake is the perfect base for any kind of flavour, you can play it around with textures and flavours such as raspberries, strawberries or even Nutella then add your favourite frosting and enjoy.


  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) white granulated sugar
  • 2 teaspoons (10ml) vanilla extract
  • 6 egg whites, or 4 whole eggs
  • 1 cup (236ml) milk
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon salt
  • 4 teaspoons (16g) baking powder


  1. Preheat oven to 350F. Prepare desired cake tins: use this recipe for 2 or 3, 8-inch rounds; 2, 10-inch rounds; 13×17-inch jelly roll pan for a sheet cake; also makes 24 cupcakes. Line pans with parchment paper and line cupcake tin with cups.
  2. In a large mixing bowl, beat together softened butter, sugar and vanilla until fluffy. Add the egg whites or eggs and beat again until creamy and smooth. Using only egg whites yields a more ‘white’ cake; using whole eggs will give the cake a soft yellow colour. Next, pour in the milk and mix it in.
  3. In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter.
  4. Divide the cake batter evenly between prepared pans. Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds; or until a toothpick inserted into the centre comes out clean.
  5. Allow the cakes to cool in the pans for about 10 minutes, then invert onto a cooling rack to cool completely. Frost and fill cake once the cake is completely cooled.