Why You’ll Love This Magnolia Cake Recipe
If you’re anything like me, you love a dessert that feels like a warm hug—and this magnolia cake recipe is just that. It’s sweet, simple, and made with love, just like the kind of cakes my mama used to pull from the oven on a quiet Sunday afternoon. No complicated steps, no fancy gadgets—just honest ingredients coming together to make something truly special.
What I adore most about this cake is how it brings people together. Whether you’re baking it for a church potluck, a birthday celebration, or just because the grandkids are visiting, this is the kind of dessert that gets folks lingering a little longer at the table. The flavor is rich and nostalgic, like something straight out of a Southern kitchen, with just enough sweetness to make it feel like a treat without going overboard. If that sounds like your kind of dessert, you’ll want to try this carrot bundt cake recipe—it’s simple, soulful, and always a crowd-pleaser.
So if you’re craving a slice of something tender, comforting, and downright delicious, this magnolia cake recipe is ready to become a new favorite. Pull up a chair, friend—dessert’s almost ready.
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Ingredients You’ll Need
This magnolia cake recipe is all about simple pantry staples coming together to make something truly special. Here’s everything you’ll need to whip up a cake that tastes like it came straight from Grandma’s kitchen.
For the Cake
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2 cups all-purpose flour
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1 ½ cups granulated sugar
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1 cup whole milk
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½ cup unsalted butter, softened
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3 large eggs
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1 tablespoon baking powder
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1 teaspoon vanilla extract
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½ teaspoon salt
For the Frosting
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1 cup unsalted butter, softened
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3 cups powdered sugar
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2 tablespoons of whole milk, with a little extra on hand if the mixture needs thinning.
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1 teaspoon vanilla extract
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Pinch of salt
Equipment Needed
You don’t need a fancy kitchen to make this magnolia cake recipe—just a few tried-and-true tools most home cooks already have on hand:
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Stand mixer or hand mixer
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Mixing bowls
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Measuring cups and spoons
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9×13-inch baking pan (or two 8-inch round cake pans if you’d prefer a layer cake)
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Cooling rack
Use an offset spatula or a butter knife to gently spread the frosting nice and smooth.
How to Make Magnolia Cake
This magnolia cake recipe is as cozy and dependable as Sunday supper. Each step is simple and satisfying—just the way homemade cake ought to be. Let’s walk through it together.
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with grease or use parchment paper to make cleaning up a breeze.
In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy—about 2–3 minutes. Add the eggs one at a time, beating well after each addition.
Stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Add the dry ingredients to the wet mixture in three parts, alternating with the 1 cup of whole milk. Begin and end with the flour mixture. Mix until just combined—don’t overdo it.
Step 2: Bake the Cake
Dump the batter into your greased or lined pan and spread it out nice and even with a spatula. Pop it in the oven for about 30 to 35 minutes, and poke it with a toothpick—when it comes out clean, you’re good to go!
For the perfect Magnolia Cake Recipe, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 3: Make the Frosting
As your Magnolia Cake Recipe cools, begin making the frosting. In a large bowl, whip 1 cup of softened unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing well after each cup for a fluffy, sweet finish.
Add 2 tablespoons of whole milk, 1 teaspoon of vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and smooth. If it’s too thick, add a little more milk, one teaspoon at a time, until it reaches your desired consistency.
Step 4: Assemble and Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or butter knife. If you’re using two round pans, stack the layers with frosting in between and on top.
This magnolia cake recipe is best served with a glass of cold milk or a cup of sweet tea—and a table full of loved ones. Slice, serve, and enjoy every soft, sweet bite.
Expert Tips for Success
Baking doesn’t have to be complicated—just a little bit of care goes a long way. Here are some simple tips to help your magnolia cake come out perfect every time.
Room Temperature Ingredients Are Key
Go ahead and let your butter, eggs, and milk hang out at room temp for a while before you start baking. When your ingredients aren’t cold, they mix together more smoothly, helping your cake turn out light and fluffy.
Don’t Overmix the Batter
Once you’ve added the dry ingredients, mix just until everything’s combined. Overmixing can make your cake dense instead of tender.
Use the Toothpick Trick
Every oven’s a little different, so start checking your cake at the 30-minute mark. A toothpick should come out clean or with just a few moist crumbs when it’s done.
Cool Completely Before Frosting
Resist the urge to frost too soon! If your cake’s still warm, it’ll turn your frosting into a sticky, gooey mess. Let it cool completely for a beautiful, smooth finish.
Make It Ahead
This magnolia cake recipe actually tastes even better the next day. The flavors have time to settle in and the cake stays moist. Just store it covered at room temp or in the fridge if it’s a hot day.
With a little love and these tried-and-true tips, you’ll have a cake that’s every bit as beautiful as it is delicious.
Variations and Substitutions
One of the best things about this magnolia cake recipe is how easy it is to make it your own. Here are a few simple swaps and additions to suit your taste or whatever you have on hand:
Swap the Milk
Don’t have whole milk? No problem. You can use buttermilk for a tangier, richer flavor or your favorite plant-based milk—like almond or oat milk—to keep it dairy-free.
Add a Little Zest
For a fresh twist, try stirring in the zest of one lemon or orange into the batter. It gives the cake a pop of citrus that plays real nice with that sweet, creamy frosting.
Mix in Some Nuts
Feelin’ fancy? Toss in a scoop of chopped pecans or walnuts right before bakin’—gives it a little crunch without overdooin’ it. Adds a little crunch without messin’ with that good ol’ classic taste.
Make It Gluten-Free
Like a little crunch? Go ahead and toss in a handful of chopped pecans or walnuts right before taking it to the oven—adds a nice lil’ crunch! It adds a lovely bite without messing with that good old-fashioned flavor.
Frosting Flavors
Want to switch up the frosting? Try adding a tablespoon of cocoa powder for a chocolate twist or a spoonful of cream cheese for a tangy cream cheese frosting that complements the cake beautifully.
No matter how you choose to tweak it, this magnolia cake recipe stays true to its heart—a simple, soulful dessert made with love.
FAQ
What is Magnolia Bakery best known for?
Magnolia Bakery, a beloved New York City staple, is best known for its classic American desserts—especially their creamy banana pudding and old-fashioned cupcakes. While this magnolia cake recipe isn’t directly from the bakery, it’s inspired by the same kind of nostalgic, feel-good flavors that made Magnolia Bakery so iconic.
How do you make magnolia sugar?
“Magnolia sugar” isn’t an official ingredient, but some folks use the term to describe a homemade vanilla sugar—white granulated sugar infused with vanilla bean pods. Just drop a whole vanilla bean in a jar of sugar, seal it up, and let it hang out for a week or so—that’s all it takes! It adds a delicate floral note that would work beautifully in this magnolia cake recipe.
What is a secret ingredient for cake?
There are lots of little secrets that can elevate a cake, but one of my favorites is sour cream or buttermilk. They add richness and keep the crumb moist and tender. While this magnolia cake recipe uses whole milk for simplicity, you can absolutely swap in buttermilk for a subtle tang and extra softness.
What are the three most popular cake flavors?
The top three cake flavors loved by folks all over are:
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Chocolate – Rich, fudgy, and always a crowd-pleaser.
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Vanilla – Classic, versatile, and the base for many family-favorite recipes.
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Red Velvet – A Southern classic with a touch of cocoa and that rich, dreamy cream cheese frosting we all love.
This magnolia cake recipe leans into the vanilla side of things, making it perfect for pairing with all sorts of frostings and flavor twists.