Quick and Easy Vanilla Cake
Moist, fluffy, and mixed by hand, this easy, one-bowl vanilla cake comes together in about 15 minutes. Melted butter adds flavor, oil helps the cake retain its moisture, and cornstarch ensures that the cake will be tender — bake this cake today!
- Total time
- 1 hr 30 min
- Active time
- 20 min
- Yield
- 16, one 8" cake
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints6 watchpoints
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Egg
1 large egg, at room temperature
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Source: Quick and Easy Vanilla Cake
Pure Vanilla Extract
2 1/2 teaspoons King Arthur Pure Vanilla Extract or 1 1/2 teaspoons King Arthur Pure Vanilla Plus
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Details and source
Acceptable alternatives: King Arthur Pure Vanilla Plus
Source: Quick and Easy Vanilla Cake
Almond Extract
1/2 teaspoon almond extract, optional
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Source: Quick and Easy Vanilla Cake
All-purpose flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
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Details and source
Acceptable alternatives: King Arthur Gluten-Free Measure For Measure Flour
Source: Quick and Easy Vanilla Cake
Unsalted Butter
4 tablespoons (57g) unsalted butter, at room temperature
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Source: Quick and Easy Vanilla Cake
Milk
2 to 3 tablespoons (28g to 43g) milk, divided
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Details and source
Source: Quick and Easy Vanilla Cake
Additional ingredient notes
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
38 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 30 min
Total time from the source recipe card.
Step 1
Preheat the oven to 325°F with a rack in the center. Lightly grease an 8" round pan and line the bottom with a parchment round or reusable silicone liner.
Step 2
To make the cake: In a medium bowl, vigorously whisk the sugar, oil, egg, salt, and extracts together for a full 1 minute. The mixture will thicken and become pale yellow in color.
Step 3
In a microwave-safe bowl or liquid measuring cup, heat the milk and butter in 30 second increments until the butter is melted. Alternatively, combine the milk and butter in a small saucepan and warm over low heat, stirring until the butter is melted. Slowly pour the hot liquid over the egg mixture and then whisk until smooth.
low heatStep 4
Sift the flour, cornstarch, and baking powder into the bowl and whisk until smooth; a few small lumps are OK. The batter will be very thin.
Step 5
Pour the batter into the prepared pan and bake for 34 to 38 minutes, until the center of the cake springs back when gently pressed and a toothpick or thin knife inserted into the center comes out clean.
Step 6
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a small offset spatula or dull knife around the edge of the cake to loosen it, turn it out onto a wire rack, and allow it to cool completely before frosting.
Step 7
To make the frosting: In a medium bowl, beat the confectioners’ sugar, butter, cocoa, vanilla, and salt on low speed until crumbly.
Step 8
Add 2 tablespoons (28g) of the milk and increase the speed to medium-high, beating until smooth. Add the remaining 1 tablespoon milk if the frosting feels stiff, then continue to beat until the frosting is light and fluffy in consistency. Stop and scrape down the sides of the bowl as needed.
Step 9
Once the cake is cool, spread the frosting evenly over the top of the cake. There will be enough frosting to cover the top and sides, if you like. Add sprinkles or your desired garnish.
Step 10
Storage information: Store any leftover frosted cake, covered, at room temperature for up to 4 days. Unfrosted vanilla cake can be frozen for longer storage.
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
16, one 8" cake
Batter
Source step 4 creates or uses batter.
Garnish
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Mixture
Source step 2 creates or uses mixture.
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Source and Origin
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Adapted from source
Imported from the king-arthur-baking page for dev review.
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Quick and Easy Vanilla Cake
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