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Recipes > Vanilla Cake Pan Cake

Vanilla Cake Pan Cake

Whether you’re after a yummy vanilla cake or simply in need of a quick and easy dessert, this vanilla version of the classic cake pan cake won't disappoint. Its moist, fork-tender texture and rich vanilla flavor are sure to make this a favorite for any occasion.

Prep

10 mins

Bake

30 - 35 mins

Total

1 hr

Yield

one 8” square cake or 9” round cake

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Ingredients

Cake

  • Unbleached All-Purpose Flour — 2 Cups (240g)
  • Table salt — 3/4 Teaspoon
  • Baking powder — 1 1/2 Teaspoons
  • Baking soda — 1/2 Teaspoon
  • Water — 3/4 Cup plus 2 Tablespoons (198g)
  • Vegetable oil — 1/2 Cup (99g)
  • Granulated sugar — 3/4 Cup (149g)
  • Cider vinegar or white vinegar — 4 1/2 Teaspoons (21g)
  • Pure Vanilla Extract — 1 Tablespoon (14g)
  • Almond extract — 1/2 Teaspoon

Frosting

  • Butter, regular or vegan, at room temperature — 4 Tablespoons (57g)
  • Confectioners’ sugar, sifted if lumpy — 2 1/2 Cups (283g)
  • Table salt — 1/8 Teaspoon
  • Pure Vanilla Extract — 1/2 Teaspoon
  • Water — about 2 Tablespoons (28g)

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

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COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.60 $2.88

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.60 $2.88

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

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Instructions

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  1. Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.
  2. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
  3. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.
  4. Add the wet ingredients to the dry and stir to combine. It’s OK for a few small lumps to remain.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.
  8. To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.
  9. Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.
  10. Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.
  11. Storage information: Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

ICING SUGAR SNOW WHITE 1KG (#1410)

4.20

ALMOND EXTRACT 2OZ (#55549)

10.90

BAKING POWDER 500G (#62606)

3.60

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.50

COARSE SALT 100G (#66401)

3.60

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.40

CIDER APPLE VINEGAR 750ML (#81272)

4.70

COARSE GRAIN SUGAR 1KG (#110292)

2.20

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