Plain Cake From Scratch
A moist, tender vanilla cake with a light sweetness, perfect for any occasion and easy to prepare from scratch using simple pantry ingredients.
Ingredients
Instructions
- Preheat the oven and prepare a 9 x 13-inch pan or two layer cake pans.
- Mix all ingredients together until well combined.
- Pour the batter into the prepared pan(s).
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter cake, consider using half applesauce and half oil as a substitute for the oil. Ensure your eggs are at room temperature for better mixing. If you prefer a flavored cake, try adding lemon zest or almond extract. To make this a chocolate cake, substitute 1/2 cup of flour with cocoa powder, which pairs beautifully with Frosted Orange Creme Drink.
Serving Suggestions
Serve the plain cake with a dusting of powdered sugar or a simple glaze for an elegant touch. It pairs well with fresh fruit or a scoop of vanilla ice cream for dessert. For a fun twist, try serving it alongside Cherry Chocolate Nut Bars or as part of a dessert platter with Snickerdoodles.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, let the slice thaw and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Cake From Scratch contains roughly 246 calories, with 2g protein, 27g carbohydrates, and 10g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 473mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain lightness, consider using half whole wheat and half all-purpose flour. Adjusting the liquid slightly may also help with texture.
What can I do if my cake batter is too thick?
If your cake batter appears too thick, you can add a bit more milk, one tablespoon at a time, until it reaches the desired consistency. Be cautious not to add too much liquid, as this may affect the cake's structure.
How do I know when my cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter, continue baking and check every 5 minutes until done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).