14 Basic Cake Recipes for All Bakers

Baking cakes has always been my happy place, ever since I was a little kid standing on a stool in my grandma’s kitchen, flour-dusted cheeks and all. We’d whip up simple vanilla sponges on rainy afternoons, the aroma filling the house like a warm hug. Those memories taught me that the best cakes don’t need fancy gadgets or exotic ingredients—just good basics and a dash of love.

Lately, I’ve been experimenting in my own kitchen, testing foolproof recipes for friends’ birthdays and casual weekends. With busy lives today, basic cakes are a game-changer: they’re versatile, forgiving for beginners, and a canvas for creativity. Whether you’re a novice baker or just want reliable staples, these 14 recipes will boost your confidence and satisfy any sweet tooth.

Classic Vanilla Cake

This timeless vanilla cake is the foundation of every baker’s repertoire—moist, fluffy, and perfect for layering with frosting or fruit. Ingredients: 2 cups all-purpose flour, 1 ½ cups sugar, ½ cup unsalted butter (softened), 1 cup milk, 3 eggs, 2 tsp vanilla extract, 2 tsp baking powder, ½ tsp salt.
Preheat oven to 350°F (175°C) and grease two 9-inch pans. Cream butter and sugar, add eggs and vanilla, then alternate flour mixture with milk. Bake 25-30 minutes until a toothpick comes out clean. Benefits: Simple to make, endlessly customizable, and stays fresh for days.

Chocolate Fudge Cake

Indulge in rich, fudgy chocolate bliss that’s dense yet tender. Ingredients: 1 ¾ cups flour, 2 cups sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 cup milk, ½ cup oil, 2 eggs, 1 tsp vanilla, 1 cup boiling water.
Mix dry ingredients, add wet ones except water, then stir in boiling water for a thin batter. Bake in greased 9×13 pan at 350°F for 35-40 minutes. Benefits: Deep chocolate flavor without melting chocolate, great for potlucks.

Red Velvet Cake

A Southern classic with its signature red hue and subtle cocoa tang, ideal for celebrations. Ingredients: 2 ½ cups flour, 1 ½ cups sugar, 1 tsp cocoa, 1 tsp baking soda, 1 cup buttermilk, ½ cup oil, 2 eggs, 2 tbsp red food coloring, 1 tsp vinegar, 1 tsp vanilla.
Combine wet and dry ingredients separately, mix gently, bake in two 9-inch pans at 350°F for 30 minutes. Benefits: Visually stunning, pairs perfectly with cream cheese frosting.

Carrot Cake

Moist and spiced with carrots and nuts for natural sweetness and texture. Ingredients: 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, ½ tsp salt, 3 eggs, 1 cup oil, 2 cups sugar, 2 cups grated carrots, 1 cup crushed pineapple, 1 cup walnuts.
Beat eggs, oil, and sugar; fold in dry ingredients and carrots. Bake in 9×13 pan at 350°F for 40-45 minutes. Benefits: Nutrient-packed veggies, stores well in fridge.

Lemon Pound Cake

Bright, zesty, and buttery—this loaf cake screams summer refreshment. Ingredients: 3 cups flour, 2 cups sugar, 1 cup butter, 5 eggs, 1 cup milk, ¼ cup lemon juice, 2 tbsp lemon zest, ½ tsp baking powder.
Cream butter and sugar, add eggs one by one, then flour alternating with liquids. Bake in loaf pan at 325°F for 60-70 minutes. Benefits: Tangy lift to heavy meals, gluten-free adaptable.

Banana Cake

Transform overripe bananas into a soft, flavorful treat with hints of caramel. Ingredients: 2 cups flour, 1 tsp baking soda, ½ tsp salt, ½ cup butter, 1 cup sugar, 2 eggs, 4 mashed bananas, ½ cup sour cream.
Cream butter and sugar, mix in eggs and bananas, fold in dry ingredients. Bake in 9×13 pan at 350°F for 30-35 minutes. Benefits: Uses pantry staples, moist without oil overload.

Coffee Cake

Cinnamon-streaked crumb topping makes this breakfast cake irresistible. Ingredients: 2 cups flour, 1 cup sugar, ½ cup butter, 1 cup milk, 3 tsp baking powder, 1 egg, 1 tsp cinnamon (for streusel with brown sugar and butter).
Mix batter, layer half in pan, add streusel, top with rest. Bake at 375°F for 25-30 minutes. Benefits: Quick coffee companion, freezable slices.

Marble Cake

Swirled vanilla and chocolate in one cake—fun and nostalgic. Ingredients: 2 cups flour, 1 ½ cups sugar, ½ cup butter, 1 cup milk, 3 eggs, 2 tsp baking powder, ¼ cup cocoa, 1 tsp vanilla.
Divide batter, mix cocoa into half, swirl into greased Bundt pan. Bake at 350°F for 45-50 minutes. Benefits: Two flavors, one bake; impressive yet easy.

Sponge Cake

Light-as-air base for trifles or jelly rolls, egg-forward simplicity. Ingredients: 1 cup flour, 1 cup sugar, 4 eggs (room temp), 1 tsp vanilla, ½ tsp cream of tartar.
Whip eggs and sugar to ribbon stage, fold in flour gently. Bake in two 9-inch pans at 350°F for 20 minutes. Benefits: Low-fat, versatile for fillings.

Angel Food Cake

Cloud-like, fat-free delight that’s tall and ethereal. Ingredients: 1 cup cake flour, 1 ½ cups sugar, 12 egg whites, 1 tsp cream of tartar, 1 tsp vanilla.
Whip whites to stiff peaks with sugar, fold in sifted flour. Bake in ungreased tube pan at 325°F for 50 minutes. Benefits: Guilt-free indulgence, strawberry pairing star.

Butter Pound Cake

Rich, golden crumb from creaming butter—no rising agents needed. Ingredients: 3 cups flour, 3 cups sugar, 1 ½ cups butter, 6 eggs, 1 cup milk, 1 tsp vanilla.
Cream butter and sugar 10 minutes, add eggs slowly, alternate flour and milk. Bake in tube pan at 325°F for 80 minutes. Benefits: Keeps moist for a week, slice-and-toast friendly.

Yellow Cake

Buttery, sunny layers that frosts like a dream for birthdays. Ingredients: 2 ¼ cups flour, 1 ½ cups sugar, ½ cup butter, ¼ cup oil, 1 ¼ cups milk, 3 eggs, 2 tsp baking powder, 1 tsp vanilla.
Mix dry, beat wet, combine gently. Bake two 9-inch pans at 350°F for 25-30 minutes. Benefits: Stable for stacking, classic box-mix upgrade.

Coconut Cake

Tropical fluff with shredded coconut for chew and flavor. Ingredients: 2 cups flour, 1 ¾ cups sugar, ½ cup butter, 1 cup coconut milk, 4 eggs, 2 tsp baking powder, 1 ½ cups shredded coconut.
Cream butter and sugar, add eggs and coconut milk, fold in flour and coconut. Bake layers at 350°F for 25 minutes. Benefits: Dairy-free option, vacation vibes at home.

Strawberry Cake

Fresh berry essence in a soft pink cake, naturally fruity. Ingredients: 2 cups flour, 1 ½ cups sugar, ½ cup butter, 1 cup pureed strawberries, ½ cup milk, 3 eggs, 2 tsp baking powder.
Puree fresh strawberries, mix into batter with other wets and dries. Bake in two pans at 350°F for 30 minutes. Benefits: Real fruit flavor, lighter than jams.

These 14 basic cake recipes are your ticket to baking mastery—start with one today, experiment freely, and share your creations. Your kitchen adventures await; happy baking!