Easy 5-Ingredient Cake — Quick, Creamy, Homemade Family Favorite

5-Ingredient Cake is the kind of recipe that feels like a warm hug: simple, reliable, and ridiculously comforting. This easy, quick, creamy homemade cake comes together with pantry staples and gives you a tender, buttery crumb that’s perfect for weeknight desserts or a relaxed weekend baking session.

Perfect for weeknight dinner desserts, family meals, or when you want to impress guests without fuss, this traditional-style cake fills the kitchen with a buttery aroma and bakes up golden and tender. If you love simple desserts, also check out this lovely banana pudding cheesecake for more easy, crowd-pleasing sweets.

Background & Origin

The 5-Ingredient Cake is part of a long tradition of minimalist baking: recipes that stretch limited ingredients into big flavor. Its roots are more folk-cooking than haute cuisine — think wartime or frugal home kitchens where cooks relied on staples and technique more than fancy ingredients.

Why it’s so popular:

Uses pantry staples, so it’s always within reach.
Quick prep makes it ideal for last-minute desserts.
Texture and flavor feel nostalgic — butter, sugar, eggs, and vanilla combine into something universally comforting.

Fun kitchen science: the combination of sugar and butter, when creamed, traps air that helps the eggs leaven the cake. This simple chemistry is what gives the cake a light yet tender crumb. If you like bakes with a similar soft crumb but in loaf form, try a recipe for Black Forest cake for a more indulgent, layered alternative.

Ingredients

1 cup all-purpose flour
- Note: spoon into the cup and level for accuracy; room temperature if possible.
1 cup sugar
- Note: granulated sugar is fine; swap for superfine for quicker dissolving.
1/2 cup butter, softened
- Note: not melted — softened to room temperature so it creams well.
2 large eggs
- Note: room temperature eggs give fuller volume and a smoother batter.
1 teaspoon vanilla extract
- Note: pure vanilla gives the best flavor; imitation works in a pinch.

Quick notes:

Optional: a pinch of salt to balance sweetness.
Optional: 1/4 teaspoon baking powder for a slightly taller cake (this stays within the spirit of “5 ingredients” if desired).

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream together the softened butter and sugar until smooth and pale — about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
Beat in the eggs one at a time, scraping down the bowl after each addition, then stir in the vanilla extract.
Gradually add the flour to the mixture, stirring until just combined. Don’t overmix — a few small streaks of flour are okay.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is golden.
Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely before serving.

Timing & visual cues:

Prep time: 10–15 minutes.
Bake time: 25–30 minutes (ovens vary).
Visual cues: top should be golden and slightly domed; edges pull away from the pan.
Texture cues: inside should be tender, moist but not wet, with a fine crumb.

Mini-tips:

If the top browns too fast, tent loosely with foil after 15 minutes.
For an even rise, room-temperature ingredients are key.
Want a denser, loaf-style cake? Fold batter less vigorously.

Pro Tips & Common Mistakes

How to improve flavor:
- Add the zest of one lemon or orange for brightness.
- Swap half the sugar for brown sugar for a deeper, caramel note.
Texture tricks:
- Don’t overmix — overworking flour develops gluten and makes cake tough.
- Sift flour if you want an ultra-fine crumb.
What NOT to do:
- Don’t add cold eggs to creamed butter; they’ll cause the butter to seize and the batter to curdle.
- Don’t open the oven door frequently in the first 20 minutes — it can make the cake sink.
Helpful shortcuts:
- Use a stand mixer or electric hand mixer for faster creaming.
- Line the pan with parchment for easy removal.
Prep-ahead hacks:
- Batter can be made and refrigerated for up to 24 hours (increase bake time a few minutes if chilled).
- Bake the cake, cool completely, wrap tightly, and freeze for up to 1 month.

Variations & Substitutions

Vegan:
- Replace butter with 1/2 cup coconut oil or vegan butter; replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled).
Gluten-free:
- Use 1:1 gluten-free all-purpose flour blend; add 1/4 tsp xanthan gum if your blend doesn’t contain it.
Low-carb:
- Use almond flour (note: texture changes — you may need to add extra egg or a binder).
Kid-friendly:
- Fold in mini chocolate chips or sprinkles before baking.
Extra creamy:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Spicy:
- Add 1 tsp cinnamon and a pinch of nutmeg for a cozy spice cake.
Budget-friendly:
- Use store-brand ingredients and swap pure vanilla for imitation if needed.

For a fun, rolled or filled take on a simple cake, you can also explore a Black Forest roll cake for inspiration on fillings and presentation.

Serving Suggestions

Best sides:
- Fresh berries or macerated fruit (strawberries, raspberries).
- A scoop of ice cream or a spoonful of crème fraîche.
Bread:
- Serve thin slices alongside a warm tea loaf or simple toast for a bakery-style spread.
Salads:
- A bright citrus or arugula salad pairs nicely before a cake dessert on a dinner menu.
Rice or pasta:
- This cake makes a lovely finish after a rich pasta night — think spaghetti carbonara followed by a light, tender dessert.
Wine pairing:
- Moscato d’Asti or a light sparkling wine complements the sweetness.
Plating tips:
- Slice cleanly with a hot knife (run under hot water and dry).
- Garnish with a dusting of powdered sugar, lemon zest, or a few mint leaves for a pretty finish.

Storage, Freezing & Reheating

Fridge:
- Store covered at room temperature up to 2 days; refrigerate up to 5 days.
Freezer:
- Wrap slices tightly in plastic and foil, freeze up to 1 month. Thaw in fridge overnight.
Reheating:
- Warm slices in a 300°F oven for 8–10 minutes or microwave for 10–15 seconds for a warm, just-baked feel.
Meal-prep options:
- Slice and portion for grab-and-go dessert boxes; pair with fruit cups or yogurt.

Nutrition & Health Info

Rough estimate (per slice, 8 slices per cake): ~220–300 calories depending on butter and sugar brands.
Protein: modest, mostly from eggs — ~4–6g per slice.
Lighter versions:
- Use 1/3 cup apple sauce to replace part of the butter (texture shifts slightly).
- Reduce sugar by 1/4 cup for a less-sweet cake; or use a natural sweetener that measures like sugar.
Simple swaps can tailor the cake to many dietary needs without losing the comforting, homemade feel.

FAQ

Can I prepare 5-Ingredient Cake ahead of time?
- Yes — the batter can be refrigerated for up to 24 hours or you can bake and freeze the cake for up to a month.
How do I thicken or thin the batter?
- To thicken: add a tablespoon more flour. To thin: add a teaspoon of milk at a time until you reach the desired consistency.
What are easy ingredient substitutions?
- Butter → coconut oil or vegan butter; eggs → flax eggs; all-purpose flour → gluten-free 1:1 blend (may need slight adjustments).
Can I double or halve the recipe?
- Absolutely. Use a 9×13 pan for a doubled batch; if halving, bake in an 8-inch pan and reduce bake time slightly—check earlier.
What cookware is best?
- A 9-inch round cake pan gives classic results. For even baking, a light-colored metal pan is ideal.
Can I make it dairy-free or egg-free?
- Yes. Use vegan butter or coconut oil and flax eggs for a dairy-free/egg-free version.
What sides go well with it?
- Fresh fruit, whipped cream, coffee, tea, or a scoop of ice cream are classic companions.

Conclusion

This Easy 5-Ingredient Cake is a go-to for cozy nights, busy weeknights, and when you want a homemade dessert that feels like a hug. Try the variations, leave a note below with your favorite add-ins, and don’t forget to rate the recipe or share a photo on social media — I love seeing your recreations. Happy baking, friends!

👉 #fblifestyle