Quick and Easy Vanilla Cake Recipe
Introduction
This quick and easy vanilla cake is a delightful treat perfect for any occasion. With a tender crumb and a luscious chocolate frosting, it’s a simple recipe that yields impressive results. Ideal for beginners and busy bakers alike.
Ingredients
- 1 cup (198g) granulated sugar
- 1/4 cup (50g) vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon table salt
- 2 1/2 teaspoons King Arthur Pure Vanilla Extract or 1 1/2 teaspoons King Arthur Pure Vanilla Plus
- 1/2 teaspoon almond extract, optional
- 1 cup (227g) milk
- 4 tablespoons (57g) unsalted butter
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
- 1/4 cup (28g) cornstarch
- 1 1/4 teaspoons baking powder
- 2 cups (227g) confectioners’ sugar
- 4 tablespoons (57g) unsalted butter, at room temperature
- 3 tablespoons (16g) King Arthur Double Dark Cocoa Blend, or your favorite unsweetened cocoa
- 1 teaspoon King Arthur Pure Vanilla Extract
- Pinch table salt
- 2 to 3 tablespoons (28g to 43g) milk, divided
Instructions
- 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.
- Step 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.
Tips & Variations
- For a nutty twist, add 1/2 teaspoon almond extract to the cake batter or frosting.
- Use gluten-free flour to make this cake suitable for gluten-sensitive guests.
- Try swapping the cocoa in the frosting for melted white chocolate for a different flavor.
- If you prefer, make cupcakes instead—bake for about 20-22 minutes, checking doneness with a toothpick.
Storage
Store any leftover frosted cake, covered, at room temperature for up to 4 days. Unfrosted vanilla cake can be frozen for longer storage—wrap tightly in plastic wrap and place in a freezer bag for up to 3 months. To reheat, bring to room temperature before frosting or serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use butter instead of vegetable oil in the cake?
You can substitute melted butter for the vegetable oil, but it may alter the texture slightly, making the cake denser. Vegetable oil keeps the cake moist and tender.
What can I do if my frosting is too stiff?
If the frosting feels too stiff, add milk a little at a time, beating between additions, until it reaches a smooth and fluffy consistency.
Print
Quick and Easy Vanilla Cake Recipe
- Total Time: 53 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This quick and easy vanilla cake recipe yields a moist, fluffy cake with a rich vanilla flavor, topped with a smooth and creamy chocolate vanilla frosting. Perfect for beginners and anyone craving a classic homemade dessert that comes together with pantry staples and simple techniques.
Ingredients
Scale
Cake Ingredients
- 1 cup (198g) granulated sugar
- 1/4 cup (50g) vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon table salt
- 2 1/2 teaspoons King Arthur Pure Vanilla Extract or 1 1/2 teaspoons King Arthur Pure Vanilla Plus
- 1/2 teaspoon almond extract, optional
- 1 cup (227g) milk
- 4 tablespoons (57g) unsalted butter
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
- 1/4 cup (28g) cornstarch
- 1 1/4 teaspoons baking powder
Frosting Ingredients
- 2 cups (227g) confectioners’ sugar
- 4 tablespoons (57g) unsalted butter, at room temperature
- 3 tablespoons (16g) King Arthur Double Dark Cocoa Blend, or your favorite unsweetened cocoa
- 1 teaspoon King Arthur Pure Vanilla Extract
- Pinch table salt
- 2 to 3 tablespoons (28g to 43g) milk, divided
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F with a rack placed in the center. Lightly grease an 8-inch round cake pan and line the bottom with a parchment paper round or a reusable silicone liner to prevent sticking.
- Mix wet ingredients: In a medium bowl, vigorously whisk together the granulated sugar, vegetable oil, egg, salt, vanilla extract, and almond extract (if using) for a full minute. This aerates the mixture, making it thicker and pale yellow in color.
- Heat milk and butter: In a microwave-safe bowl or liquid measuring cup, heat the milk and unsalted butter in 30-second increments until the butter is fully melted. Alternatively, warm them together in a small saucepan over low heat with occasional stirring. Slowly pour the hot milk-butter mixture into the egg mixture while whisking continuously until smooth.
- Incorporate dry ingredients: Sift together the flour, cornstarch, and baking powder into the wet ingredients bowl. Whisk gently until mostly smooth; a few small lumps are acceptable. The batter will be very thin at this stage.
- Bake the cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 34 to 38 minutes, or until the center springs back when lightly pressed and a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a small offset spatula or a dull knife around the edges to loosen it, then invert the cake onto a wire rack. Allow it to cool completely before frosting.
- Prepare the frosting: In a medium bowl, beat together the confectioners’ sugar, butter, cocoa, vanilla extract, and a pinch of salt on low speed until crumbly in texture.
- Adjust frosting consistency: Add 2 tablespoons (28g) of milk to the frosting and beat on medium-high speed until smooth and fluffy. If the frosting is too stiff, add the remaining 1 tablespoon (15g) of milk and continue beating until light and spreadable. Scrape the bowl’s sides as needed.
- Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top and sides if desired. Add sprinkles or any preferred garnish to decorate.
- Storage: Store any leftover frosted cake covered at room temperature for up to 4 days. Unfrosted vanilla cake can be frozen for longer storage.
Notes
- Butter and egg should be at room temperature for best mixing and texture.
- If you prefer, substitute almond extract with lemon or additional vanilla for a different flavor twist.
- Use King Arthur Gluten-Free Measure for Measure Flour to make the cake gluten-free.
- Ensure the cake is completely cool before frosting to prevent melting the frosting.
- The frosting can be adjusted in thickness by adding more or less milk.
- Storing the cake covered prevents it from drying out.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla cake, easy cake recipe, homemade cake, chocolate frosting, quick dessert, classic vanilla cake
