This Simple White Cake is moist, not overly sweet and has a great texture. It is a great cake for any occasion. And easy to make so you can have it anytime.
History Behind This Cake
Having twins that could never agree on any flavour, meant that we had both vanilla and chocolate cake for birthday parties. Marble was never an option because when they were little, they couldn’t have food touching each other. That meant that the chocolate couldn’t touch the vanilla.
I needed simple recipes that were quick to make. Two cakes had to be made fresh on the morning of their birthday party. That’s when I came up with this vanilla cake recipe. It is easy to make and can be put together in minutes
Years later I swapped out the buttercream icing for a brown sugar glaze. See below for more ideas on serving.
Making This Simple White Cake
What makes it simple is all you do is mix the dry ingredients together, and then the wet together. Then you pour the wet into the dry and mix it up. That’s it.
This recipe takes me about 5 minutes to prepare. It takes my daughter about 15 minutes to prepare, but that includes the time it takes her to take pictures of what she is doing to send to friends.
Ingredients for Simple White Cake
Unlike many other white cake recipes, this cake doesn’t call for sour cream or buttermilk. Just simple ingredients you may already have at home.
Milk is used in this recipe and it is mixed with vinegar to sour it. Sour milk is the key ingredient to add a touch of tang to the cake.
There are two kinds of extract in this cake. Vanilla extract is in almost all baked goods. This cake also has almond extract which is perfect in white cakes to add flavour. A little goes a long way with almond extract.
The rest of the ingredients are the usual ingredients for a cake: flour, sugar, eggs, oil, baking powder, and baking soda.
This recipe is versatile when it comes to pan size. I have baked it in a 13″ x 9″ pan and also in an 8″ x 8″ pan, which makes a taller cake. Round pans can also be used to make a layer cake.
When using different pans, the baking times need to be adjusted. More time for a square pan, less time for round pans. Because every oven is different, times may vary so it is best to keep an eye on the cake while it is baking. When it starts to turn golden on top, check the centre of the cake. If it springs back when lightly touched in the centre, then check with a toothpick to check if it is baked through.
Serving The Cake
You can serve this cake with any buttercream icing or frosting of your choice.
I also like to serve this cake with brown sugar glaze or brown sugar frosting.
If making a layer cake, fresh blueberry or raspberry preserves can be used between layers. Then frost with vanilla buttercream.
Simple White Cake
- 2 cups milk
- 4 Tbsp white vinegar
- 2 eggs, slightly beaten
- ¼ cup vegetable oil
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- 2 cups all purpose flour
- 1 cup white sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Preheat oven to 350°F. Grease a 13"x 9" pan or line with parchment paper.
- Measure 2 cups of milk and add the vinegar to it. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, vanilla and almond extract.
- Add milk to egg mixture and stir to combine.
- Add wet ingredients to the dry ingredients and stir to fully combine.
- Pour batter into prepared cake pan
- Bake in preheated oven for 30-35 minutes or until a toothpick or fork inserted in centre comes out clean.
- Cool in pan 10 minutes
- Remove from pan and allow to cool completely on a wire rack before frosting.