My Signature Vanilla Cake Recipe (250g) With Milk and Without Milk: How I Bake a Perfectly Soft 6-Inch Cake + Cupcakes Mercycakes&treats

Do you want to bake a vanilla cake that is exceptionally soft, moist, and stays fresh for 4 days? Whether you have milk at home or not, I have you covered.

Hello, I am Mercy, founder and head baker at Mercycakes & Treats, based in Ogwashi-Uku, Delta State Nigeria. For over two years, I have built my cake business from my home kitchen using only basic equipment.

Today, I am sharing my complete signature recipe in two versions my famous no-milk recipe for business and my rich with-milk recipe for home celebrations.

A Quick Guide: What Does 250g Give You?

My 250g recipe is perfectly portioned for:

250g batter = One 6-inch cake layer + 3 to 4 cupcakes

If you need a larger cake, simply double or triple:

 •  500g (Double) = One 8-inch cake or Two 6-inch layers

 •  750g (Triple) = One 10-inch cake

VERSION A: My Signature No-Milk Recipe (My Business Recipe - Stays Fresh for 4 Days)

This is my original recipe I use for customers in Ogwashi-Uku and Asaba because it does not spoil quickly.

 •  All-Purpose Flour: 250g

 •  Granulated Sugar: 140g

 •  Butter: 250g, softened to room temperature

 •  Baking Powder: 1 teaspoon

 •  Salt: 1/8 teaspoon (only if using unsalted butter; omit if using salted butter)

 •  Eggs: 5 large eggs (or 250g if using a scale equal weight of flour, butter, and eggs)

 •  Vegetable Oil: Optional  I rarely use it

 •  Flavours: Original Mecan Vanilla Flavour + Mecan Milk Emulsion  my secret for a milky aroma without real milk

VERSION B: My With-Milk Vanilla Recipe (Rich & Milky - For Birthdays and Home)

Same measurements, but with milk for extra richness. Perfect for children and when you have a fridge.

 •  All-Purpose Flour: 250g

 •  Granulated Sugar: 140g

 •  Butter: 250g, softened

 •  Baking Powder: 1 teaspoon

 •  Salt: 1/8 teaspoon (only for unsalted butter)

 •  Eggs: 5 large eggs or 250g

 •  Liquid Milk: 60ml (1/4 cup) fresh milk or evaporated milk add this with your flavours

 •  If using powdered milk: Mix 2 tablespoons powdered milk with 60ml warm water

 •  Flavours: Original Mecan Vanilla Flavour + Mecan Milk Emulsion

Note: For the milk version, reduce butter to 220g if you want to keep it from being too heavy, or keep it at 250g for extra richness. I keep mine at 250g.

Step-by-Step Method: How I Mix My Batter (Same for Both Versions)

Step 1: Cream the Butter and Sugar

Add your 250g of softened butter and 140g of sugar into a bowl. Mix together until smooth, creamy, pale, and fluffy for 5 to 7 minutes. This is the most important step for a soft cake.

Step 2: Add Eggs Then Flour

Add your eggs bit by bit gently into the batter. Do not pour all at once to avoid curdling.

Add in your eggs, then your flour, then incorporate together. Mix just a little after adding flour, then stop. Do not over-mix, or your cake will become hard.

Step 3: Add Flavour and Milk

For No-Milk Version: Add Mecan vanilla and milk emulsion.

For With-Milk Version: Add Mecan vanilla, milk emulsion, and your 60ml of liquid milk. Mix briefly.

Step 4: Pan and Bake

Line your 6-inch pan with butter and flour, or line cupcake tray with liners. Pour in your batter, filling only three-quarters full.

Bake in a preheated oven at 170°C for 30 minutes.

After 30 minutes, check your cake. It should be firm, golden, and not sticky. Insert a toothpick if it comes out clean, it is ready.

Remove and leave to cool completely. Enjoy!

Which Version Should You Choose?

 •  Choose No-Milk (Version A) if: You want to sell cakes, you have inconsistent power supply, or you want your cake to stay fresh for 4 days without a fridge. This is my business secret for Delta heat.

 •  Choose With-Milk (Version B) if: You are baking for your family at home, for a birthday, or you have a fridge. It tastes richer, milkier, and children love it.

Both versions are soft, moist, and delicious — you cannot go wrong.

Why I Love Both Methods

I built Mercycakes & Treats with Version A, but I bake Version B for my family. With this complete guide, you have the flexibility to bake with whatever you have in your kitchen.

Which version will you try first — with milk or without milk? Let me know in the comments.

What should I teach next ? How I price this 6-inch cake for profit in Delta State or my signature chocolate cake recipe?

Follow Obianuju Mercy Okonji (Mercycakes&treats) for more elegant, tested recipes. 

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