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Soft Spongy Vanilla Plain Cake Recipe Easy Bake

Name: Soft Spongy Vanilla Plain Cake Recipe Easy Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup whole milk

The first time I tried making this Soft Spongy Vanilla Plain Cake Recipe Easy Bake, it was a disaster. I was so confident—how hard could a basic vanilla cake be? Well, I overmixed the batter, and it came out dense as a brick. My family still ate it (bless them), but it was more like sweet bread than cake. The second time, I nailed it—light, fluffy, and just sweet enough. Now it’s my go-to for birthdays, potlucks, or just when I need a little comfort. It’s the kind of recipe that feels like a hug.

Recipe Card

Recipe Title	Soft Spongy Vanilla Plain Cake Recipe Easy Bake
Servings	8
Prep Time	15 minutes
Cooking Time	30 minutes
Calories	250 per slice

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup whole milk

That flour measurement is crucial—I once eyeballed it and ended up with a dry, crumbly mess. And don’t even get me started on the butter. One time I used it straight from the fridge, and my mixer sounded like it was dying. Softened butter is non-negotiable. The vanilla extract? Splurge on the good stuff. I used cheap imitation once, and the cake tasted like sadness.

Directions

Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until fluffy (about 3 minutes).
Beat in eggs one at a time, then add vanilla.
Alternate adding dry ingredients and milk, mixing just until combined.
Pour batter into pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes before slicing.

The biggest mistake I made was overmixing after adding the flour. I thought, “More mixing = smoother cake,” but nope. It turned tough and chewy. Now I stop the second the flour disappears into the batter. Also, don’t skip the toothpick test—I once pulled it out too early, and the middle collapsed like a deflated balloon.

This cake is my little victory. It’s not fancy, but it’s reliable. I’ve made it for my kid’s school bake sales (always a hit) and even as a last-minute dessert when friends dropped by. It’s the kind of recipe that feels like home.

One time, I forgot the baking powder. Yeah. The cake was about as tall as a pancake. My husband still jokes that it was my “flat cake era.” Lesson learned: double-check your leavening agents.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
250	35g	10g	4g

It’s not health food, but it’s not terrible either. I’ve swapped in almond milk and reduced the sugar by ¼ cup before, and it still tasted great. If you’re gluten-free, a 1:1 flour blend works, but the texture’s a bit denser. Live and learn.

Ingredient Swaps

Ingredient	Substitution
Whole milk	Almond milk or oat milk
Granulated sugar	Coconut sugar (but it’ll be darker)
Butter	Margarine (not ideal, but works in a pinch)

I tried using coconut oil instead of butter once, and the cake was greasy. Like, “leave a stain on the plate” greasy. Almond milk works fine, but skip the vanilla-flavored kind—it overpowers the cake. And if you’re out of eggs, a flax egg (1 tbsp flax + 3 tbsp water) kinda works, but the texture’s more crumbly.

Tips

Room temp ingredients are key—cold eggs or milk make the batter lumpy.
Don’t open the oven door early, or the cake might sink.
Use a light-colored pan—dark pans can overbrown the edges.
Let it cool before slicing, or it’ll fall apart.

I learned the hard way about oven peeking. My curiosity got the best of me, and I opened the door at 20 minutes. The cake deflated like it had given up on life. Now I set a timer and walk away. Also, slicing too soon? Yeah, I’ve turned plenty of cakes into crumbs because I couldn’t wait.

FAQ

Why did my cake turn out dry?
Probably overbaked or overmixed. I’ve done both. Check it at 25 minutes—even if it’s not quite done, it’ll keep cooking a bit from residual heat.

Can I double the recipe?
Yep, but use two pans. I tried baking a double batch in one pan, and the middle was raw while the edges were charcoal. Not my finest hour.

Why doesn’t my cake rise?
Old baking powder is the usual suspect. Test it by dropping a bit in hot water—if it doesn’t bubble, toss it. Also, don’t skip the creaming step. Fluffy butter = fluffy cake.

That’s everything I know about making Soft Spongy Vanilla Plain Cake Recipe Easy Bake! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.