Simple Pantry Cake
This humble cake comes together with everyday pantry staples — butter, sugar, eggs, and flour. It bakes into a tender, golden treat that fills your kitchen with warmth and proves that joy doesn’t require fancy ingredients, only sweetness shared together.
Equipment
- Mixing Bowls
- Whisk or Mixer
- 9x13-inch Pan or Two 9-inch Rounds
- Cooling Rack
Ingredients
Core Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk room temperature
- 2 tsp vanilla extract
Optional Swaps & Flavor Boosters
- 1 cup brown sugar instead of white sugar, for caramel-like sweetness
- 1 tsp lemon zest for brightness
- 1 tsp cinnamon for warmth
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan or two 9-inch round pans with butter and dust lightly with flour.
- Cream butter and sugar together in a large bowl until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt together.
- Add flour mixture to butter mixture in thirds, alternating with milk. Begin and end with flour. Stir gently to combine.
- Stir in vanilla extract until just combined.
- Pour batter into prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake rest in pan for 10 minutes before removing. Cool completely on a rack before frosting or slicing.
Notes
Variations: Try a lemon drizzle glaze, swirl in cocoa for a chocolate twist, or add fresh berries for bursts of flavor. Top with buttercream or just a dusting of powdered sugar for easy elegance.