Easy 5‑Ingredient Vanilla Cake — Soft, Fluffy, Quick
I love easy baking. With just five ingredients and a little cheek, you can have a soft, fluffy vanilla cake in under an hour. Whisk eggs and sugar until foamy, add oil and vanilla, fold in flour, bake 25–30 minutes — toppings are optional and do not count toward the five. It’s my go‑to for last‑minute desserts, afternoon tea, or when I want cake and zero drama. I eat it while pretending I planned it all along.
(If you want a deeper look at the same five‑ingredient approach, see this guide to making a five‑ingredient cake.)
Why bake a 5‑ingredient cake?
- Quick — mix and bake in under an hour.
- Cheap — pantry staples, minimal cost.
- Simple — no fancy gadgets, one bowl and a whisk.
- Versatile — dress it up or eat it plain.
Ingredients
- 3 eggs (room temperature for best rise)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- 2 tsp vanilla extract
- 1 1/2 cups (180 g) all‑purpose flour
- Optional: 1/2 tsp baking powder (extra lift; still counts as optional — and if you prefer recipes that skip baking powder entirely, check this piece on making a cake without baking powder)
Yes — that’s it. The recipe is forgiving but try not to omit eggs regularly unless you enjoy surprises (or want to explore reliable egg substitutes).
Base recipe & instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a small cake pan or line it with parchment.
- In one bowl, whisk eggs and sugar until light and foamy (this adds air for lift).
- Add oil and vanilla, mix until smooth.
- Sift or fold in flour (and optional baking powder) gently — don’t overmix.
- Pour batter into pan and bake 25–30 minutes, until the top is golden and a toothpick comes out clean.
- Let cool 10–15 minutes before slicing.
I call this my one‑bowl hero. Easy cleanup, reliable results — for more busy‑day, low‑fuss ideas see these one‑bowl cake recipes.
Quick tips for best results
- Use room‑temperature eggs — they whisk up better.
- Don’t overmix the batter; keep it tender and airy.
- Grease the pan well to avoid sticking.
- Test with a toothpick — clean = done.
- Let it rest a bit before slicing so it sets.
Patience brings fluff.
Optional toppings (don’t count toward the five)
- Powdered sugar — sift on top for a simple finish.
- Fresh berries — scatter for color and freshness.
- Whipped cream or coconut whip (for dairy‑free; see tips on baking without milk).
- Melted chocolate — drizzle for a decorative touch.
- Jam or lemon curd — spread between layers or on top.
If you’d like fuss‑free decorating ideas that don’t require a piping bag, this roundup of simple decorating methods is full of pretty shortcuts.
Decorate however makes you look like a patissier and feel like a fraud (in the best way).
Flavor variations
- Chocolate: replace 1/4 cup flour with 1/4 cup cocoa powder.
- Lemon: add 1 tbsp lemon zest 1 tbsp juice — or follow a full recipe for a bright lemon cake with real lemon juice.
- Almond: use almond extract (1 tsp).
- Spice: add 1 tsp cinnamon or pumpkin spice.
Small swaps, big personality.
Dairy‑free?
Yes. The base is already dairy‑free (uses oil, not butter). If you add milk, substitute with almond, oat, or soy milk. For whipped topping, use chilled coconut whip (see the dairy‑free options here).
Storage
- Room temp (covered): 1–2 days — keep away from sun.
- Fridge (covered): 3–5 days — best for cream toppings.
- Freezer (wrapped, sliced): up to 2 months — slice first for easy thawing.
If your cake ever turns out a bit dry, these fixes for a dry cake can rescue it.
Delicious doesn’t have to be complicated
This cake proves simple food wins. With five ingredients — eggs, sugar, oil, vanilla, flour — you get a soft, fluffy cake that feels special. Whisk, don’t overmix, bake 25–30 minutes, and let it rest a bit before slicing. Blank canvas: powdered sugar, berries, or chocolate — do what makes you smile.
Want more no‑nonsense kitchen wins and cheeky recipes? Try quick alternatives like making a cake in a blender (blender cake), a microwave mug cake for single servings (mug cake), or swap applesauce for oil in recipes that need to be lighter (applesauce substitution). Visit https://xendrie.com — I’ll be there, pretending I planned it all along.
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Your email won’t be published. I imagine a little comment bubble: I tried it! — then I smile and give baking tips back.
Last posts
- Picnic Cake Packing Tips — I pack cake like a pro.
- Gluten‑Free Cakes Made Delicious — I love a gluten‑free win.
- Three‑Ingredient Cake Experiment — it was wild and messy.
- Gluten‑Free Cake Secrets — my secrets, now yours.
Conclusion
I love a recipe that feels like a little kitchen cheat. This five‑ingredient vanilla cake is quick, versatile, and forgiving — perfect for when you’re short on time or patience. Whisk the eggs and sugar until foamy, fold in flour gently, bake 25–30 minutes, and let it rest a bit before slicing. Blank canvas: powdered sugar, berries, or chocolate — do what makes you smile.
Frequently Asked Questions
Q: What is I Survived Baking with Five Ingredients?
A: A soft, fluffy vanilla cake made with five pantry items — quick, easy, and ideal for last‑minute treats. (Learn more about the method in this five‑ingredient cake guide.)
Q: What are the five core ingredients?
A: Eggs, sugar, oil, vanilla, flour. You can add 1/2 tsp baking powder for extra lift (optional).
Q: How do I mix and bake it?
A: Whisk eggs and sugar until foamy, add oil and vanilla, sift/fold in flour, bake at 350°F (175°C) for 25–30 minutes. Cool before slicing. For other easy mixing methods, see the simple sponge cake technique or try a blender method for speed (blender cake).
Q: Do toppings count toward the five ingredients?
A: No. Toppings like jam, fruit, glaze, or cream don’t count.
Q: Can I make it dairy‑free and how do I store leftovers?
A: Yes — the base uses oil, not butter. Store in an airtight container at room temperature for 1–2 days, refrigerate for up to 5 days, or freeze slices for up to 2 months.
