Some days you want something showstopping. Other days you just want a slice of something simple, warm, and genuinely good — and that’s exactly what this simple white cake delivers. No fuss, no drama, just honest, homemade flavor that never gets old.
No special equipment, no hard-to-find ingredients, just a soft, buttery crumb that pairs beautifully with whatever topping you love most. Whether it’s rich frosting, fresh fruit, or a light dusting of powdered sugar — this cake lets you keep it simple and still impress every single time.
Table of Contents
WHY WE LOVE THESE SIMPLE WHITE CAKES
- It’s a true crowd-pleaser — kids and adults alike always go back for a second slice.
- Simple pantry ingredients — nothing fancy, nothing you need to hunt down at a speciality store.
- It comes together quickly — no complicated techniques, just straightforward steps anyone can follow.
- Incredibly versatile — dress it up with buttercream for a birthday or keep it simple with a dusting of powdered sugar.
- Soft, tender crumb every time — the texture is light, moist, and perfectly satisfying.
- Great for any occasion — birthdays, potlucks, Sunday dessert, or just because you’re craving something sweet.
- Beginner friendly — if you’re just getting comfortable in the kitchen, this is the perfect place to start.
INGREDIENT NOTES
- Butter — Use real, unsalted butter at room temperature. Cold butter won’t cream properly, so pull it out about an hour before you start. Room-temperature butter is the secret to that fluffy, light base.
- Sugar — Plain granulated white sugar works perfectly here. It creams beautifully with the butter and gives the cake its classic sweetness without any competing flavours.
- Eggs — Large eggs, added one at a time. This slow incorporation keeps the batter stable and helps build structure without deflating what you’ve already created.
- Vanilla Extract — Don’t skip this. It’s a white cake, which means vanilla carries a lot of the flavor. Use pure extract if you can — the difference is noticeable.
- All-Purpose Flour — Spooned and levelled, not scooped directly from the bag. Too much flour is the most common reason home cakes turn out dense.
- Baking Powder — This is your lift. Make sure yours isn’t expired — test it by dropping a little into hot water; if it bubbles, you’re good.
- Salt — Just a pinch, but it sharpens every other flavor in the cake. Never skip salt in baked goods.
- Whole Milk — Added in alternating batches with the flour to keep the batter smooth and prevent overmixing. Whole milk gives the richest result, though 2% works in a pinch.
HOW TO MAKE THEM
Step 1 — Start by gathering everything you need and getting organized. Heat your oven to 350°F (175°C), then grease and flour a 9-inch square cake pan and set it aside.
Step 2 — In a large mixing bowl, beat the butter and sugar together with an electric mixer until the mixture turns pale and fluffy, about 3 to 4 minutes. Drop the eggs in one at a time, mixing briefly after each. Finish with a splash of vanilla and give it one last quick mix.
Step 3 — In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the flour mixture to the butter mixture in three parts, pouring in the milk in between each addition. Start and end with the flour. Mix just until everything comes together — scrape the sides of the bowl as you go — then stop. Overmixing toughens the cake.
Step 4 — Pour the batter into your prepared pan and smooth it out evenly.
Step 5 — Bake for about 30 minutes, or until a toothpick poked into the center comes out clean.
Step 6 — Once it’s done, set the pan on a wire rack and let it rest for 10 minutes. Then flip the cake out, remove the pan, and let it cool completely before you frost it. That’s all there is to it — enjoy every slice!
RECIPE TIPS
- Room temperature really matters. Cold butter and eggs straight from the fridge don’t incorporate well and can cause a lumpy, split batter. Give yourself time to let everything warm up before you start.
- Measure your flour carefully. Spoon it into your measuring cup and level it off with a straight edge rather than scooping directly from the bag, which packs in too much and leads to a dry cake.
- Don’t overmix once the flour goes in. Mix just until combined — some bakers even finish the last few folds by hand with a spatula to keep things gentle.
- Check your baking powder. An old leavening agent is one of the most common culprits behind flat, dense cakes. When in doubt, buy a fresh can.
- Let it cool fully. We know — it’s hard to wait. But a completely cool cake frosts beautifully and holds its shape when sliced.
STORAGE
Once frosted, cover the cake tightly with plastic wrap or store it under a cake dome at room temperature for up to 2 days. If your kitchen runs warm or you’ve used a frosting with cream cheese or whipped cream, refrigerate it instead — it’ll keep well for up to 5 days. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
COMMON QUESTIONS
Can I make this into a round layer cake?
Absolutely. Divide the batter evenly between two 8-inch round cake pans and reduce the baking time slightly — start checking around 22 to 25 minutes.
Can I use cake flour instead of all-purpose?
Yes, and it’ll give you an even more delicate, tender crumb. Use the same amount but expect a slightly softer texture overall.
Why did my cake sink in the middle?
A few common causes: the oven wasn’t fully preheated, the leavening is old, or the cake was underbaked and taken out too soon. Make sure you’re testing with a toothpick before pulling it from the oven.
Can I make this dairy-free?
You can swap the milk for a plain, unsweetened non-dairy alternative like oat milk or almond milk, and use a good-quality vegan butter. Results will be slightly different but still tasty.
What frosting works best on this cake?
A classic vanilla buttercream is the natural match, but this cake is also wonderful with cream cheese frosting, strawberry buttercream, or simply a dusting of powdered sugar.
Simple White Cake
Ingredients
- 1 cup – Granulated sugar
- ½ cup – Unsalted butter room temperature
- 2 – Large eggs
- 1½ tsp – Pure vanilla extract
- 1½ cups – All-purpose flour
- 1¾ tsp – Baking powder
- ¼ tsp – Salt
- ½ cup – Whole milk
Instructions
- Gather all ingredients. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square cake pan.2. Beat butter and sugar together until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing briefly after each. Mix in vanilla for about 15 seconds.3. Whisk flour, baking powder, and salt in a separate bowl. With mixer on low, alternate adding flour mixture and milk to the butter mixture in 3 batches, starting and ending with flour. Mix just until combined.4. Spread batter evenly into the prepared pan.5. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.6. Cool in pan on a wire rack for 10 minutes. Invert onto rack, remove pan, and cool completely before frosting.
Notes
- Make sure butter, eggs, and milk are all at room temperature before starting for the best texture.
- Do not overmix once the flour is added — mix just until the batter comes together.
- Cake must be completely cool before frosting to avoid melting.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition Facts
- Calories: 209
- Total Carbohydrate: 29g
- Dietary Fiber: 0g
- Total Sugars: 17g
- Protein: 3g
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 52mg
- Sodium: 142mg
- Calcium: 61mg
- Iron: 1mg
- Potassium: 47mg
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| Equipment | Amazon Link |
| Electric Hand Mixer | Shop on Amazon |
| 9-Inch Square Cake Pan | Shop on Amazon |
| Large Mixing Bowls | Shop on Amazon |
| Wire Cooling Rack | Shop on Amazon |
| Rubber Spatula Set | Shop on Amazon |
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