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Easy Vanilla Cake for Beginners

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Cook Time 35 minutes
Resting Time 10 minutes
Total Time 45 minutes

Ingredients
  

  • 1 1/2 cups (195 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/2 cup (120 g) plain yogurt or sour cream, room temperature
  • 1/4 cup (60 ml) neutral oil (canola or vegetable)
  • 1/4 cup (57 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • Optional: 1/2 tsp almond extract for a bakery-style twist

For a simple topping:

  • Dust with powdered sugar, or frost with vanilla buttercream or whipped cream.

Instructions
 

  • Prep the pan and oven: Heat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or 9-inch for a thinner cake) with parchment paper. Greasing plus parchment ensures an easy release.
  • Combine dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly mixed. Breaking up any flour clumps now prevents overmixing later.
  • Mix wet ingredients: In a separate bowl or large measuring cup, whisk milk, yogurt, oil, melted butter, eggs, vanilla, and almond extract if using. The mixture should look smooth and creamy.
  • Bring it together: Pour the wet mixture into the dry ingredients. Whisk gently until you no longer see streaks of flour. Stop mixing as soon as it’s combined; a few small lumps are fine.
  • Rest the batter (briefly): Let the batter sit for 2–3 minutes. This helps the flour hydrate and yields a more even crumb.
  • Fill the pan: Scrape the batter into the prepared pan. Smooth the top with a spatula so it bakes level.
  • Bake: Place on the center rack and bake for 28–35 minutes (closer to 25–30 minutes in a 9-inch pan). The cake is ready when the top springs back lightly and a toothpick comes out with a few moist crumbs.
  • Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then turn it out onto a wire rack. Peel off the parchment and let it cool completely before frosting.
  • Finish and serve: Dust with powdered sugar for a light finish, or frost once cool. Slice with a sharp knife, wiping the blade between cuts for neat slices.