This Basic Cake Recipe makes the most fluffy, moist and delicious cake you ever. It really has a great texture. It’ s not complicated to make and it will make you look like an expert baker.
I’m not a big baking person. Actually, I stopped baking a few years ago when everything I tried to make turned out not so good. But we started to plan Victoria’s baptism and I knew I wanted to make something special for her.
It wound up being a good call to make the cake.
This time I didn’t want a baking mishap so I reached out to the person I know makes the best cakes… My sister!
She shared her master recipe with me and we love it.
This is the most fluffy, moist, and delicious cake you can ever make. It really has a great texture. It’s not complicated to make and it will make you look like an expert baker.
Side Note: I apologize in advance for the poor quality of the photo. This was one of the first recipes that I published. If you want to check my other recipes click here.
This is not an eggless recipe! This is the recipe that I used to make before my daughter was diagnosed with egg and nuts allergies. If you’re looking for eggless recipes, click here to browse.
Basic Cake Recipe
- 6 eggs (at room temperature)
- 3 cups self-rising flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups unsalted butter at room temperature (3 sticks)
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- Preheat the oven to 350 degrees F. Lightly coat a 10-inch cake pan with butter and dust with all-purpose flour.
- Separate egg yolks from egg whites.
- Beat egg whites until stiff peaks. Reserve.
- Sift the flour, baking powder into a large mixing bowl.
- Beat butter until light and fluffy, approximately 8-10 minutes. Add sugar and mix together until light in color. Add in the eggs yolks one at a time; keep mixing until well combined. Add milk and vanilla gradually and continue beating until the mixture is very creamy.
- Add dry ingredients (flour and baking powder) 1 cup at the time.
- Foil in egg whites just until combined.
- Pour batter into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
- Un-mold and cool completely. Decorate as you like or enjoy as is.
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