Here is the perfect Plain Cake Recipe for breakfast, brunch, a snack, or dessert. So many people have made this recipe with great success. It is fool-proof!

This is how my food and nutrition teacher, aka home economics madame, taught me how to make cake many years ago.

I have made cake like this umpteen times before I started corrupting my batter with all kinds of flavors and ingredients like coconut, carrot, apple and even pumpkin. Hence my recipes for Coconut Cupcakes, Old Fashioned Carrot Cake, Old Fashioned Fresh Apple Cake, and Pumpkin Roll Cake.

Today, I am going back to basics. Back to where the cake craze began. Back to the plain cake recipe I have baked with or without an oven.

Back in the day, I would pour sand into a large pot and heat it up on a three-stone fireside, which is the traditional cooking place in Cameroon. That heated sand in a pot was my DIY oven.

I will then mix my batter and bake my way into stardom. Everyone in our home, including our neighbors, will be “campaigning” to eat some.

After feeding them, I will wrap the leftovers and hide far away somewhere to serve my dad after his evening meal, to serve guests, or to just enjoy!

Oh memories! 

Ingredients Needed

• Flour and Sugar: For this simple cake, use all-purpose flour and granulated sugar—no special flours or sweeteners are required!
• Eggs: This plain cake recipe requires six eggs to provide structure, resulting in a less crumbly cake.
• Milk: The milk provides much-needed moisture to the recipe so the cake isn’t dry. You can use any type of milk that you prefer, but I suggest whole, skim, or evaporated milk.
• Butter or Margarine: In cake recipes, margarine or butter gives the cake a tender crumb and prevents it from being dense. When using either fat, make sure it is soft so you can effortlessly mix it with the sugar.
• Baking Powder: This ingredient is crucial for the cake to rise. Ensure the baking powder is fresh and check the expiration date because old products won’t work effectively.

For the full list of ingredients with measurements, check out the recipe card below.

Watch How To Make A Plain Cake

How To Make A Plain Cake

1. Cream together margarine or butter and sugar until light and fluffy.

2. Add eggs and vanilla extract to the sugar and butter mixture.

3. Add in a third of the flour, all the baking powder and grated nutmeg and mix until all incorporated.

4. Alternate adding the flour and milk, until all incorporated. So, add in half of the milk and mix until fully incorporated. Then add half of the remaining flour and mix to combine. Add in the remaining milk and mix to incorporate and finally add in the remaining flour and mixing to combine.

5. Pour the batter into a greased and floured baking pan and bake.

The plain cake is done when a toothpick inserted in the center comes out clean.

Substitutions and Variations

• Spices: Although this recipe has some nutmeg, you can always add more baking spices for a more pronounced spiced flavor, such as cinnamon, cloves, or ginger.
• Extract: Experiment with different flavors of baking extract. You can swap the vanilla with lemon, maple, almond, or even coconut! There are plenty of options, and it’s so easy to customize the flavor to your preferences.
• Milk: If you want to use plant-based milk, such as almond milk, it will certainly work. Just remember it will slightly change the flavor of the cake. However, the almond flavor and vanilla extract will taste good together!

Expert Tips For Plain Cake

• It’s possible to use pans of varying sizes, but the baking time may need to be adjusted. If you opt for a larger pan, the batter will spread out more, resulting in a cake that bakes faster and is shorter in height.
• Conversely, if you use a smaller pan that creates a deeper batter, the cake will take longer to bake, as the center needs more cooking time. In this instance, it’s a good idea to slightly lower the oven temperature.
• You can always double the recipe if you need more batter to fill your exact pan. Just remember to never fill the pans more than 2/3 full.
• If your cakes always form a dome shape, check if your oven is accurate. Ovens that run hotter than they should can cause this issue. To check your oven’s accuracy, use an oven thermometer and calibrate the oven if needed.
• You can also try using cake strips to prevent cakes from doming. These strips are soaked in water to become moist and then wrapped around the outside of the pan. They remain on the pan while baking and protect the outer edges of the cake, resulting in a more even bake.

Recipe Frequently Asked Questions

Similar Recipes

Love this plain cake recipe? Check out more easy cake recipes:

Classic Chocolate Cake

Plantain Cake

Southern Lemon Pound Cake Recipe

Vanilla Pound Cake

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