Go Back
+ servings
Print

Basic Cake Recipe

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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. 
 
 Did you make this recipe? Don't forget to give it a star rating below!