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Soft Cake Recipe: Easy, Light, and Buttery Vanilla Cake

Soft Cake Recipe

A tender, buttery vanilla cake with a delicate crumb and an easy creaming method. This recipe makes one 8-inch round cake and is ready with only 15 minutes of preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 190 g (1 1/2 cups) All-purpose flour, sifted
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
Wet Ingredients
  • 115 g (1/2 cup) Unsalted butter, softened
  • 200 g (1 cup) Granulated sugar
  • 2 eggs Large eggs, at room temperature
  • 2 teaspoons Vanilla extract
  • 120 ml (1/2 cup) Whole milk, at room temperature

Method
 

Step-by-Step
  1. Heat the oven to 175°C/350°F. Grease an 8-inch round cake pan and line the base with parchment paper.
  2. Whisk the sifted flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 3–5 minutes, until the mixture is pale, light, and fluffy.
  4. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract and mix briefly.
  5. Add the flour mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing only until the batter is combined.
  6. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 30–35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes. Turn it out onto a wire rack and cool completely for another 20–30 minutes before slicing.

Notes

Use room-temperature butter, eggs, and milk for an even batter and a lighter crumb. Avoid overmixing after the flour is added, since excess mixing can make the cake dense or chewy.