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+ servings

Basic Cake Recipe

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 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.


This recipe makes 1 rectangular 9x13 inch cake pan, or 1 round 10-inch cake pan, or 2 round 8 or 9-inch cake pan. 
Disclaimer: This is my family's cake recipe that I used for years before my daughter was diagnosed with an egg allergy. If you are looking for an eggless cake recipe check here. 
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