Simple White Cake

    50 mins

    This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.

    2974 people made this

    Serves: 12 

    • 1 cup white sugar
    • 125g butter
    • 2 eggs
    • 2 teaspoons (10ml) vanilla essence
    • 1 1/2 cups plain flour
    • 1 3/4 teaspoons baking powder
    • 1/2 cup (125ml) milk

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180C. Grease and flour a 23cmx 23cm cake pan or line a muffin pan with paper liners.
    2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. essence.
    3. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
    4. Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

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    Reviews and ratings
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    Reviews in English (2963)


    This cake is fabulous! And it actually tastes just like a really good sugar cookie! I doubled the recipe and used 2 tbsp. of vanilla and 1 & 1/2 cups of milk. This cake is moist, dense and above all delicious! Plus it only took 35 minutes to bake. It was perfect for a cookies n cream cake. I will definitely make this again!  -  07 Mar 2010  (Review from Allrecipes US | Canada)


    This recipe is SO WONDERFUL! (Be advised that this recipe as it stands is for a 9x9 cake not a 9x13 large cake.) I "taste-tested" it this past weekend to see if it was good enough to use at my daughters B-Day party... and OH MY GOSH everyone loved it! It is a dense cake, so if you are looking for light and fluffy, keep looking. But If you are looking for really good 'wedding cake' type of cake... here it is! I put on the "Buttercream icing" from LISKAGIRL on this site and it was really good combo!! One person said the cake with the frosting tasted almost like a really good sugar cookie! But it was not overpowering sweet. I followed other reviewers and added an extra 1/4 cup of milk. I also beat the heck out of every step. MAKE SURE you beat the sugar and the butter for 8-10 minutes!! BUT IT IS SOOOOO WORTH IT!! I couldn't keep away from it!  -  11 Feb 2008  (Review from Allrecipes US | Canada)


    This recipe actually deserves 4 1/2 stars. I made it twice in the same night. The first batch was perfect! 5 stars all the way. The batter was rather fluffy. I made it the second time around (I don't think I let the eggs beat as long) The batter was a lot thinner (although both times I added about 1/4 cup of extra milk). After baking, The first batch was fantastic! Great cake, easy to frost. The second time around, however, deserves about 3 stars. As others have said, it had a cornbread type element to it. It was bad, but it was incredibly hard to frost. I made 9x13, 8x11, 9x9, and 4x9 of this cake and it cooked well and evenly in every pan. All I can say is, pay very close attention to the directions, sift your ingredients, and let your eggs beat awhile. If your batter looks somewhat like yellowish coolwhip, you're gonna have a great cake  -  22 Jan 2007  (Review from Allrecipes US | Canada)