Cake Recipes With Pantry Staples

Name: Cake Recipes With Pantry Staples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 3 large eggs

Highlighted under: Oven Food

I love finding ways to make delicious cakes using ingredients I already have at home. That's why I've put together these cake recipes with pantry staples that require minimal shopping and maximum flavor. Whether you're in the mood for something sweet and fruity or rich and chocolaty, these recipes will surely satisfy. From my experience, using what we have on hand not only saves time but also sparks creativity in the kitchen. You’ll be amazed at what you can whip up with just a handful of pantry staples!

Created by

Zadie Whitmore

Last updated on 2026-02-01T18:05:37.653Z

When I first started baking, I often found myself frustrated when recipes called for obscure ingredients I didn't have. This forced me to get creative. By focusing on cake recipes that rely solely on pantry staples, I learned to appreciate the simple joys of baking with what’s readily available. Using a mix of flour, sugar, eggs, and butter, I was able to create delightful cakes that are perfect for any occasion.

One of my favorite tricks is to add simple flavor enhancers like vanilla extract or citrus zest to elevate the flavor without needing additional ingredients. I remember the first time I baked a lemon cake using just pantry staples; the bright flavor surprised me, and my family couldn’t get enough of it! Now I wholeheartedly believe that baking doesn’t have to be complicated to be delicious!

Why You Will Love These Recipes
Easy to make with items you likely already have at home
Versatile recipes that can be adapted to fit your taste
Perfect for spontaneous baking sessions or last-minute gatherings

Understanding Your Ingredients

This Basic Vanilla Cake relies heavily on the chemistry of its ingredients. All-purpose flour provides the structure, while the combination of eggs and butter adds richness that yields a tender crumb. When creaming the butter and sugar, aim for a light and fluffy texture—this incorporates air that helps the cake rise. If your butter is too cold, it won't cream properly, leading to a denser cake. For best results, use room temperature butter for a creamy consistency.

Eggs serve a dual purpose in this recipe—they not only bind the ingredients but also add moisture and contribute to the cake's flavor. If you're short on eggs, you can substitute each egg with a quarter cup of unsweetened applesauce or a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal plus 2.5 tablespoons of water equals one egg). Just keep in mind that these substitutions may alter the cake's texture slightly, but they will still yield a delicious result.

Technique Tips for Baking Success

When baking the Basic Vanilla Cake, meticulous measuring is key. Use a kitchen scale if you have one, as this can improve accuracy. For instance, when measuring flour, spoon it into the measuring cup rather than scooping, which can compact the flour and result in a dry cake. Once you've mixed your dry ingredients, try to avoid overmixing when combining with the wet ingredients. A few lumps are okay—overmixing can develop gluten and lead to a tougher texture.

Your cake is ready to come out of the oven when the edges are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you find your cake is dome-shaped when it comes out, gently pressing it with a spatula while it's warm can flatten it for a more uniform appearance. Allowing the cake to cool in the pan helps prevent it from breaking when transferring; however, don’t leave it too long, or it may become soggy. Aim for a 10-minute cool-down before the transfer.

Ingredients

Basic Vanilla Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 ½ tsp baking powder
1 tsp vanilla extract
½ tsp salt
3 large eggs

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

In another bowl, cream the softened butter and sugar together until light and fluffy.

Add Eggs and Milk

Beat in the eggs one at a time, then stir in the milk and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, serve and enjoy!

Pro Tips

For added flavor, consider incorporating spices like cinnamon or nutmeg into your batter, or top with a simple glaze made from powdered sugar and lemon juice.

Serving Suggestions

The Basic Vanilla Cake is a versatile base that pairs wonderfully with a variety of toppings. Consider frosting it with a classic buttercream or cream cheese frosting for a rich complement that balances the cake's sweetness. For a fresher twist, you can serve it with whipped cream and fresh berries, which add brightness and acidity, cutting through the richness of the cake. You can also dust it with powdered sugar or serve it alongside a scoop of ice cream for a delightful contrast.

If you’re looking to elevate the flavor, experiment with adding citrus zest such as lemon or orange to the batter; this will give the cake a lovely aromatic quality. For those gluten-free bakers, simple alternatives like almond flour or a gluten-free baking blend can be used to replace the all-purpose flour. Just ensure that the blend includes a binding agent, such as xanthan gum, for the best texture.

Storage and Freezing Tips

To properly store your Basic Vanilla Cake, allow it to cool completely before wrapping it in plastic wrap or placing it in an airtight container. At room temperature, the cake can last for about three days; refrigerating it extends its freshness up to a week but may slightly change its texture. If your cake has been frosted, be cautious as refrigeration might dry out the frosting—consider placing a piece of wax paper between the cake and the container lid to minimize contact.

If you would like to freeze the cake, it’s best to slice it before freezing. Wrap each slice in plastic wrap and place them in a freezer-safe container or bag. The cake can be frozen for up to three months. To enjoy, simply remove a slice and let it thaw at room temperature for about an hour, or heat it in the microwave for 15-20 seconds for a warm treat straight from the freezer.

Questions About Recipes

→ Can I substitute ingredients in this recipe?

Yes, you can substitute ingredients based on what you have. For example, replace the butter with oil or use almond milk instead of regular milk.

→ How can I make this cake chocolate flavored?

To make a chocolate cake, simply add ¾ cup of unsweetened cocoa powder to the dry ingredients.

→ What type of frosting works best with this cake?

A simple buttercream or cream cheese frosting pairs wonderfully with this vanilla cake.

→ Can I freeze the cake?

Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap to preserve freshness.