Mom's Best Recipes
Recipe

Quick and Easy Cake (Juicy and Tender)

A simple, one-bowl vanilla cake that bakes up plush, moist, and buttery, with a bright optional berry boost. No fancy steps, just reliable cake vibes.

Author By Matt Campbell
4.8
A single slice of moist vanilla cake on a small plate with a few fresh berries beside it, shot in soft natural window light
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If you want a cake that tastes like you tried way harder than you did, this is it. It is tender, juicy in that how is this still moist on day two? way, and it comes together with pantry basics. No separating eggs. No creaming for ten minutes while your mixer overheats. Just a friendly, low-drama batter and a cake that delivers.

This is my go-to when you need something sweet for a weeknight, a last-minute birthday situation, or a “I just want a slice with coffee” moment. It is excellent plain, better with a quick lemon glaze, and absolutely not mad if you toss berries on top like you meant to do that all along.

A round vanilla cake cooling in a metal pan on a kitchen counter with a whisk and measuring spoons nearby

Why It Works

  • Oil plus butter gives you flavor and that soft, moist crumb that stays tender for days.
  • Buttermilk (or the quick substitute) adds tang and helps keep the cake plush instead of bready.
  • Room-temp eggs blend in smoothly so the batter stays silky and the crumb stays tight and tender.
  • Gentle mixing keeps gluten from getting rowdy, which means a softer bite and a cleaner slice.
  • Optional berries add little juicy pockets without turning this into a complicated project.

Pairs Well With

Storage Tips

How to Store Leftovers

  • Room temperature: Store tightly covered for up to 3 days. If your kitchen runs warm, move it to the fridge after day 1 for best texture.
  • Refrigerator: Cover well and refrigerate up to 5 days. Let slices sit out 20 to 30 minutes before eating so the crumb softens back up.
  • Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw at room temp, still wrapped, so it stays moist.
  • Pro tip: If the cake feels a touch dry on day 3, microwave a slice for 8 to 12 seconds. It comes right back to life.

Common Questions

Common Questions

What makes this cake “juicy” and tender?

Oil and buttermilk do a lot of the heavy lifting. Oil keeps the crumb moist, and buttermilk adds tenderness and a subtle tang that makes the vanilla taste brighter.

Can I make this without buttermilk?

Yes. Add 1 tablespoon lemon juice or white vinegar to a measuring cup, then fill to 1 cup with milk. Stir and let it sit 5 minutes before using.

Can I use a 9x13 pan?

Yes, with a note. This single-batch recipe will make a very thin cake in a 9x13 (more like a snack cake bar situation). If you want a more standard thickness, double the recipe. Bake at the same temperature and start checking a single batch around 18 to 24 minutes, and a doubled batch around 24 to 32 minutes, until a toothpick comes out with a few moist crumbs.

Can I turn it into cupcakes?

Yep. Fill lined cups about 2/3 full and bake at 350°F for 16 to 20 minutes, until a toothpick comes out with a few moist crumbs.

How do I know it is done without overbaking?

Look for lightly golden edges, a center that springs back when gently pressed, and a toothpick that comes out with moist crumbs, not wet batter. Overbaking is the fastest way to lose that tender texture.

Can I add fruit to the batter?

For this “easy” version, I recommend berries on top, not mixed in. If you want to fold in berries, toss 1 cup of them with 1 tablespoon flour first, then fold in gently. Expect a slightly longer bake time.

This cake is my “friend is coming over in an hour” safety net. The kind of recipe I can make while half listening to a podcast and trying not to spill flour on my socks. The first time I nailed the texture, I remember slicing into it and thinking, okay, wow, this is bakery tender without bakery effort. Now I keep it in rotation for birthdays, potlucks, and those random Tuesdays when dinner is leftovers but dessert still deserves a little respect.