15 Easy Simple Cake Recipes

You'll find that making delicious cakes doesn't require professional training or fancy equipment. These 15 recipes showcase how you can create impressive desserts using simple ingredients and straightforward techniques. From the buttery richness of a classic pound cake to the convenience of a no-bake cheesecake, each recipe has been carefully selected to help you achieve bakery-worthy results at home. Let's explore these foolproof recipes that'll transform you into a confident baker, starting with the most versatile cake in your arsenal.

Classic Vanilla Pound Cake

Classic Vanilla Pound Cake is a timeless dessert that has been cherished for generations. The name "pound cake" comes from its traditional recipe that used a pound each of flour, butter, sugar, and eggs, though modern versions have adapted these proportions for better texture and taste.

This rich, buttery cake is characterized by its dense, moist crumb and golden-brown crust. Perfect for any occasion, it can be served plain, topped with fresh fruit, or drizzled with a simple glaze. Its versatility makes it an excellent base for countless variations and a staple in home baking.

• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Preheat the oven to 325°F and grease a 10-inch tube pan or bundt pan, then dust with flour. In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour mixture. Stir in vanilla extract until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

For best results, all ingredients should be at room temperature before mixing. The cake can be stored in an airtight container for up to 5 days, and the flavor actually improves after the first day. To prevent the cake from sticking, ensure the pan is thoroughly greased and floured, paying special attention to any creases or designs in bundt pans.

One-Bowl Chocolate Cake

The beauty of this recipe lies in its straightforward mixing method, where all ingredients come together in a single bowl. The resulting cake has a tender crumb and balanced sweetness, making it ideal for birthdays, celebrations, or simply satisfying a chocolate craving.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee
• 1/2 cup hot water

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until well combined. Gradually stir in the hot coffee and water, mixing until the batter is smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting or serving.

For best results, bring all refrigerated ingredients to room temperature before mixing. The hot coffee enhances the chocolate flavor, but it can be replaced with additional hot water if preferred. The cake can be stored at room temperature for up to 3 days when properly covered, or frozen for up to 2 months.

No-Bake Lemon Cheesecake

No-bake lemon cheesecake offers a refreshing and tangy dessert option that doesn't require an oven, making it perfect for warm summer days or when you want to avoid heating up your kitchen. The combination of smooth cream cheese, bright citrus flavors, and buttery graham cracker crust creates a delightful balance of textures and tastes.

This simple yet elegant dessert can be prepared in advance and stored in the refrigerator until needed, making it an excellent choice for entertaining or family gatherings. The no-bake aspect ensures a foolproof preparation process, while still delivering the rich, creamy texture that cheesecake lovers crave.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/3 cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 cups heavy whipping cream
• 1 envelope unflavored gelatin
• 3 tablespoons cold water
• 1 teaspoon vanilla extract

Begin by preparing the crust: combine graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

In a large bowl, beat cream cheese until smooth, then add sugar, lemon juice, and zest. Dissolve gelatin in cold water and heat in the microwave for 15 seconds until fully dissolved, then let it cool slightly before incorporating it into the cream cheese mixture.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Pour the filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight until firmly set.

For best results, ensure all ingredients are at room temperature before starting, except for the heavy cream which should be cold. The gelatin is crucial for maintaining the cheesecake's structure, so don't skip it or substitute it. If you notice any lumps in the cream cheese mixture, try passing it through a fine-mesh sieve before folding in the whipped cream.

3-Ingredient Apple Dump Cake

Apple Dump Cake is a classic dessert that combines the comforting flavors of spiced apples with the convenience of cake mix. This rustic treat earned its name from the simple preparation method of "dumping" ingredients into a baking dish with minimal mixing or fuss.

What makes this recipe particularly appealing is its adaptability to different seasons and occasions. While traditional apple pie requires careful preparation and pastry skills, this dump cake delivers similar flavors with significantly less effort, making it perfect for both novice bakers and experienced cooks pressed for time.

Ingredients:

• 2 cans (21 oz each) apple pie filling
• 1 box yellow cake mix
• 1 cup butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup brown sugar
• 1/2 cup chopped pecans (optional)

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish. Pour the apple pie filling into the baking dish and spread evenly, then sprinkle with cinnamon and nutmeg. Evenly distribute the dry cake mix over the apple layer, then drizzle the melted butter across the entire surface, ensuring the cake mix is well covered. Sprinkle brown sugar and pecans (if using) on top.

Bake for 45-50 minutes until the top is golden brown and crispy, and the apple filling is bubbling around the edges. Allow the cake to cool for at least 15 minutes before serving.

For best results, store any leftover dump cake at room temperature for up to 2 days, or refrigerate for up to 5 days. When reheating, warm individual portions in the microwave for 20-30 seconds to restore the original warm, gooey texture. Avoid over-melting the butter before pouring it over the cake mix, as this can result in an overly greasy final product.

Quick Mixed Berry Coffee Cake

This delightful Mixed Berry Coffee Cake combines the rich, buttery texture of traditional coffee cake with the bright, tangy flavors of fresh mixed berries. Perfect for breakfast, brunch, or as an afternoon treat with coffee or tea, this cake features a tender crumb and a delicious streusel topping.

The beauty of this recipe lies in its simplicity and adaptability. You can use any combination of berries – strawberries, blueberries, raspberries, or blackberries – depending on what's in season or available in your freezer. The cake comes together quickly, making it an excellent choice for last-minute gatherings or weekend baking.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups mixed berries
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold butter
• 1 teaspoon ground cinnamon

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Gradually add the flour mixture alternating with milk, beginning and ending with flour. Fold in the berries gently. Pour the batter into the prepared pan.

For the streusel topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over the cake batter. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

For best results, allow the cake to cool for at least 15 minutes before serving. If using frozen berries, don't thaw them first – add them to the batter while still frozen to prevent bleeding. The cake can be stored at room temperature for up to 3 days when properly covered, though it's best enjoyed within the first 24 hours when the streusel topping is still crisp.

Simple Yellow Sheet Cake

A yellow sheet cake is a classic dessert that has stood the test of time, cherished for its moist, tender crumb and rich vanilla flavor. Whether served at birthday parties, potlucks, or family gatherings, this simple yet satisfying cake never fails to bring smiles to faces.

This recipe creates a perfect 9×13-inch sheet cake that serves 12-15 people. The beauty of this cake lies in its versatility – it can be topped with chocolate frosting, vanilla buttercream, or simply dusted with powdered sugar. Its straightforward preparation makes it an ideal choice for both novice and experienced bakers.

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined. Add the eggs one at a time, beating well after each addition. Finally, mix in the vegetable oil until the batter is smooth and uniform.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting or serving.

For best results, bring all refrigerated ingredients to room temperature before beginning. The cake can be stored at room temperature for up to 3 days when properly covered, or frozen for up to 2 months. For extra moisture, brush the cooled cake with simple syrup before frosting. If the top browns too quickly during baking, tent the pan with aluminum foil.

• 2¼ cups all-purpose flour
• 1½ cups granulated sugar
• 3½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 2 large eggs
• ¼ cup vegetable oil

Easy Banana Snack Cake

Easy Banana Snack Cake is a delightful treat that transforms overripe bananas into a moist, flavorful dessert. Perfect for afternoon snacks, lunchboxes, or casual gatherings, this simple cake requires minimal effort and basic pantry ingredients.

This no-fuss recipe yields a tender crumb with natural banana sweetness, making it an excellent choice for both beginner bakers and experienced cooks. The cake can be enjoyed plain or dressed up with a dusting of powdered sugar or simple cream cheese frosting.

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, mash the bananas until smooth, then mix in the eggs, oil, milk, and vanilla extract. In a separate bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Combine the wet and dry ingredients, stirring just until incorporated.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing.

For best results, use very ripe bananas with dark spots on the peel as they provide maximum sweetness and flavor. The cake can be stored at room temperature for up to 3 days when wrapped tightly, or frozen for up to 2 months. Avoid overmixing the batter to ensure a tender texture.

• 3 ripe bananas, mashed
• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

5-Minute Microwave Mug Cake

Minute Microwave Mug Cake is the perfect solution for those sudden dessert cravings when you don't want to bake an entire cake. This single-serving treat can be made in just a few minutes using basic pantry ingredients and requires only a microwave and a large coffee mug.

The beauty of mug cakes lies in their simplicity and versatility. While this recipe creates a classic vanilla-flavored cake, you can easily modify it by adding cocoa powder for chocolate, nuts for texture, or fruit for extra flavor. The result is a warm, fluffy cake that's ideal for late-night snacking or quick dessert emergencies.

Ingredients:

• 4 tablespoons all-purpose flour
• 4 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1/4 teaspoon vanilla extract
• Pinch of salt

Start by selecting a microwave-safe mug that holds at least 12 ounces, as the cake will rise while cooking. Combine all dry ingredients in the mug and mix well with a fork. Add the egg and mix thoroughly, then pour in the milk, oil, and vanilla extract. Stir until the batter is smooth and free of lumps, making sure to scrape the bottom and sides of the mug.

Place the mug in the microwave and cook on high for 1.5 to 2 minutes. The cake is done when it stops rising and appears set on top. Be careful when removing the mug as it will be hot.

To ensure the best results, avoid overmixing the batter as this can make the cake tough. Different microwaves have varying power levels, so you may need to adjust the cooking time. Start with 1.5 minutes and add more time in 15-second intervals if needed. The cake is best enjoyed immediately while warm, though letting it cool for 1 minute will help prevent burning your mouth.

Basic Marble Bundt Cake

Making a marble bundt cake is a delightful baking adventure that combines the rich flavors of vanilla and chocolate in a beautifully swirled pattern. This classic dessert not only looks impressive when served but is also surprisingly simple to create, making it perfect for both novice and experienced bakers.

The key to achieving the perfect marble effect lies in properly layering the vanilla and chocolate batters, and ensuring the bundt pan is well-greased to prevent sticking. This recipe yields a moist, tender cake with a satisfying contrast of flavors that's sure to become a family favorite.

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup hot water

Preheat the oven to 350°F (175°C) and thoroughly grease a 10-inch bundt pan. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Gradually add the flour mixture alternating with milk, beginning and ending with flour. Stir in vanilla extract.

Divide the batter into two portions. In one portion, combine cocoa powder with hot water until smooth, then fold into the batter. Spoon alternating layers of vanilla and chocolate batter into the prepared bundt pan. Use a knife or skewer to gently swirl the batters together, being careful not to overmix. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

For best results, ensure all ingredients are at room temperature before beginning. The bundt pan should be greased generously, paying special attention to all the grooves and crevices. When creating the marble effect, less is more – too much swirling will blend the batters too much and eliminate the distinct pattern. The cake can be stored in an airtight container for up to 5 days, or frozen for up to 3 months.

Lazy Day Coconut Cake

Looking for a delicious cake that doesn't require hours in the kitchen? This Lazy Day Coconut Cake lives up to its name, offering all the tropical goodness of coconut in a simple, straightforward recipe that even novice bakers can master with ease.

Made with basic pantry ingredients and featuring both coconut milk and shredded coconut, this cake delivers a moist, tender crumb with a delightful coconut flavor throughout. The recipe skips complicated steps while maintaining the classic taste that coconut cake lovers crave.

Ingredients:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 2 cups powdered sugar
• ¼ cup coconut milk (for frosting)
• ½ cup shredded coconut (for topping)

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, mix the flour, sugar, baking powder, and salt. Add the softened butter, eggs, coconut milk, and vanilla extract. Beat with an electric mixer on medium speed until well combined, about 2 minutes. Fold in 1½ cups of shredded coconut.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake cools, prepare the frosting by mixing powdered sugar with ¼ cup coconut milk until smooth. Spread over the cooled cake and sprinkle with the remaining shredded coconut.

For best results, use room temperature ingredients to ensure even mixing and optimal texture. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Toast the coconut topping slightly before sprinkling it on the frosting to enhance the flavor and add extra crunch to your finished cake.

Easy Carrot Cake Squares

Easy Carrot Cake Squares transform the classic carrot cake into convenient, portable treats perfect for any occasion. These moist, flavorful squares combine the wholesome goodness of fresh carrots with warm spices and a rich cream cheese frosting.

Made with simple pantry staples, this recipe requires minimal baking experience and delivers consistent results. The squares can be prepared in advance and stored for several days, making them ideal for busy schedules or when planning ahead for gatherings.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1½ cups vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• 16 oz cream cheese, softened
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat eggs, oil, sugar, and vanilla until smooth. Gradually fold the wet ingredients into the dry mixture until just combined. Stir in grated carrots and walnuts if using. Pour the batter into the prepared pan and bake for 35-40 minutes.

For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Once the cake has completely cooled, spread the frosting evenly over the top and cut into squares.

For best results, store these carrot cake squares in an airtight container in the refrigerator and bring to room temperature before serving. The carrots should be freshly grated rather than pre-shredded for optimal moisture and flavor. If the frosting becomes too soft while spreading, refrigerate it for 10-15 minutes to firm up.

4-Ingredient Pineapple Upside-Down Cake

Pineapple upside-down cake is a classic dessert that combines the sweet, tropical flavor of pineapple with a moist, buttery cake. The defining feature is the decorative topping of pineapple rings and maraschino cherries that caramelize during baking, creating a stunning presentation when the cake is inverted.

This recipe creates a single-layer cake that serves 8-10 people and takes approximately one hour to prepare and bake. The traditional version uses canned pineapple rings, but fresh pineapple can be substituted for a more intense flavor profile.

Ingredients:

• 1/4 cup butter, melted
• 2/3 cup brown sugar
• 1 can pineapple rings
• Maraschino cherries
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Preheat the oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over the butter. Arrange pineapple rings in a single layer over the brown sugar mixture, placing cherries in the center of each ring and any spaces between them.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Pour the batter over the pineapple arrangement, spreading it evenly.

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then run a knife around the edge of the pan and invert onto a serving plate.

For best results, let the cake cool for no more than 10 minutes before inverting, as the caramel will start to harden and stick to the pan if left too long. If any pieces of fruit stick to the pan when inverted, simply remove them and place them back on the cake. The cake can be served warm or at room temperature and is best enjoyed within 2 days of baking.

Simple Red Velvet Cake

Red velvet cake is a classic dessert that combines the richness of cocoa with a stunning crimson color. This timeless treat features a velvety smooth texture and is traditionally paired with cream cheese frosting, making it perfect for special occasions or whenever you're craving something indulgent.

This simplified version maintains all the beloved characteristics of a traditional red velvet cake while streamlining the preparation process. The result is a moist, tender cake with that signature subtle chocolate flavor and beautiful red hue that has made this dessert a favorite for generations.

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 16 oz cream cheese, softened (for frosting)
• ½ cup butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Mix the wet ingredients into the dry ingredients until well combined, being careful not to overmix.

Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cakes cool, prepare the frosting by beating together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract. Once the cakes are completely cool, frost between layers and cover the entire cake.

For best results, ensure all ingredients are at room temperature before beginning. The vinegar in the recipe is crucial as it reacts with the baking soda to create a tender crumb, and it also helps to bring out the red color. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it stand for 5 minutes.

No-Fuss Strawberry Shortcake

A classic strawberry shortcake combines light, fluffy biscuit-like cake layers with fresh strawberries and whipped cream. This no-fuss version simplifies the traditional recipe while maintaining the beloved flavors that make this dessert a timeless favorite.

Perfect for spring and summer gatherings, this recipe requires minimal baking expertise and can be assembled quickly. The key is using ripe, sweet strawberries and allowing them to macerate with sugar to create a natural syrup that adds moisture and flavor to the dessert.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 2/3 cup cold milk
• 4 cups fresh strawberries, sliced
• 1/2 cup granulated sugar (for strawberries)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Mix flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. Drop dough onto a greased baking sheet to form 6-8 shortcakes. Bake at 425°F for 12-15 minutes until golden brown. While baking, combine sliced strawberries with sugar and let stand for 30 minutes to create juice.

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Once shortcakes are cooled, split them horizontally. Layer with macerated strawberries and whipped cream. Place the top half of the shortcake over the filling and add another dollop of whipped cream and strawberries on top.

For best results, serve the shortcakes within 2 hours of assembly to maintain the cake's texture. The individual components can be prepared ahead: bake the shortcakes up to 24 hours in advance, store in an airtight container; prepare strawberries up to 4 hours ahead; whip cream just before serving for optimal consistency.

Basic White Birthday Cake

The secret to achieving the perfect white cake lies in using room temperature ingredients and properly creaming the butter and sugar. This recipe yields two 9-inch round cake layers that can be stacked and decorated to create a beautiful celebration centerpiece.

Ingredients:

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg whites
• 2 teaspoons pure vanilla extract
• 1 1/4 cups whole milk
• 1/4 cup vegetable oil

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add egg whites one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk and oil, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

For best results, let the cakes cool in the pans for 10 minutes before removing them to a wire rack to cool completely. The cake layers should be completely cool before frosting, which typically takes about an hour. You can also wrap the cooled layers in plastic wrap and refrigerate overnight to make frosting easier and prevent crumbs from mixing into your frosting.