Fluffy Vanilla Cake

If you’re looking for a cake that’s soft, airy, and lightly sweet with a warm vanilla aroma, this Fluffy Vanilla Cake is the perfect choice. It’s simple enough for beginners, yet delicious enough to impress your family or guests. This classic recipe uses basic pantry ingredients and comes together quickly, making it a fantastic go-to cake for celebrations, teatime, or casual weekends.

This long-form recipe includes step-by-step instructions, baking tips, ingredient notes, variations, and storage instructions to help you achieve perfect results every time.

⭐ Why You’ll Love This Cake

Light, tender, and incredibly fluffy
One bowl—no mixer required
Subtle vanilla flavor
Reliable recipe suitable for beginners
Easily customizable (lemon, chocolate, coconut, etc.)

🥄 Ingredients (Detailed Notes)

Wet Ingredients

3 large eggs – Room-temperature eggs whisk more easily and help the cake rise beautifully.
1 cup sugar – White granulated sugar keeps the texture light and ensures even sweetness.
1 cup cow’s milk – Use whole or low-fat; room temperature helps batter mix smoothly.
1/2 cup vegetable oil – Any neutral-flavored oil (sunflower, canola, corn). Oil makes the cake moist and soft for days.
1 tsp alcohol-free vanilla extract – Provides the signature vanilla fragrance. Use pure vanilla for best flavor.

Dry Ingredients

2 cups all-purpose flour – Sifted to avoid lumps and ensure a light texture.
1 tsp baking powder – The main leavening agent; fresh baking powder ensures a good rise.

👩‍🍳 Step-by-Step Instructions (Expanded)

1. Preheat the Oven

Set your oven to 180°C (350°F).
A fully preheated oven is essential for proper rising—placing batter into a cold oven can make the cake dense.

2. Prepare the Mixing Bowl

Use a large mixing bowl so you have enough space to fold the dry ingredients later without making a mess.

3. Whisk the Eggs, Sugar, Oil, and Vanilla

Add the eggs, sugar, vegetable oil, and vanilla extract to the bowl.
Whisk vigorously for about 2–3 minutes until:

the mixture becomes pale,
slightly thicker,
and lightly frothy.

This step helps incorporate air, which contributes to the cake’s fluffiness.

4. Add the Milk

Pour in the milk and whisk again until the mixture becomes smooth.
The batter should now have a silky consistency.

5. Combine Dry Ingredients

In a separate bowl, sift the flour and baking powder together.
Sifting:

removes lumps
ensures even distribution of baking powder
creates a lighter final texture

6. Fold the Dry Ingredients Into the Wet

Gradually add the sifted flour mixture into the wet mixture.
Using a spatula or wooden spoon, gently fold until everything is combined.

Do NOT overmix—stop as soon as you no longer see dry flour.
Overmixing can make the cake tough and dense.

7. Prepare the Baking Pan

Grease your baking pan lightly with oil or butter, then dust with a bit of flour or line with parchment paper.
This prevents sticking and helps the cake release perfectly after baking.

8. Pour the Batter

Pour the batter into the prepared pan, gently tapping the pan on the counter to remove any large air bubbles.

9. Bake

Place the pan in the preheated oven.
Bake for 30–35 minutes, depending on your oven.
To check for doneness:

Insert a toothpick into the center
If it comes out clean or with a few crumbs, the cake is ready

The top should be lightly golden, and the cake should spring back when lightly pressed.

10. Cool Before Serving

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Cooling prevents the cake from becoming soggy and helps it hold its shape.