The easiest, one bowl, no mixer required cake recipe. Bake in layers, a sheet, cupcakes – whatever strikes your fancy. Vanilla cake is the best way to judge a baker(y). It must be executed perfectly, which is no easy task. Any other fancy flavor is just a cover up for a boring cake base and skills. This recipe relies on the highest quality ingredients, so please do not skimp (you can shop what I use here). While I rotate between three different vanilla cakes, all with varying difficulties, this is simply the easiest/laziest cake, and most delicious, you can make. Consider this your perfect vanilla cake base to experiment with all of the flavors of your dreams.
ONE BOWL, SIMPLE VANILLA CAKE
Yields: 1 – 13×9 sheet cake, 2 – 8″ cake layers or approximately 14-16 – Bakery/Large Size Cupcakes
Ingredients
1/2 cup Canola Oil (vegetable, sunflower or any neutral oil are best)
1 1/2 cups Whole Milk (plant-based substitute: oat milk for thickness)
3 large Eggs
2 tsp Vanilla Extract (preferably with the beans)
2 1/4 cup All Purpose Flour
1 1/2 cup Granulated Cane Sugar
1 tsp Himalayan Pink Salt
2 tsp Baking Powder
ALMOND SOAKED CHERRY TOPPING
1 lb pitted Cherries, roughly chopped (you can replace with any fresh, seasonal fruit that you have, like peaches or berries)
1 TBS Granulated Cane Sugar
1 tsp Almond Extract
Zest of quarter of a Lemon
1/8 tsp Himalayan Pink Salt
1 tsp Orange Blossom Water (if you have it handy, but completely optional)
VANILLA BUTTERCREAM FROSTING
(double if making a layer cake)
1 sticks (4 oz) Butter, unsalted, VERY room temperature
3 cups Powdered Sugar
1/4 tsp Himalayan Pink Salt
1 tsp Vanilla Extract (preferably with the beans)
2 TBS Whole Milk, plus more if needed
Process
Cake
1. Preheat oven to 350 degrees. Oil and parchment-line your desired baking dish – 13×9, 2-8″ cake pans or cupcake pan.
2. In a large mixing bowl, combine the Flour, Sugar, Salt and Baking Powder. Stir until well combined.
3. In a measuring cup, combine the oil, milk, eggs and vanilla – whisk until well combined.
4. Add liquid mixture to dry mixture and stir until no traces of flour mix are visible. Do not over-mix, but make sure the batter is smooth.
5. Pour batter into prepared pans or using a cookie/ice cream scoop, or pouring from a measuring cup, fill the cupcake liners 3/4 full.
6. Sheet or Layer Cake Pans: Bake for 15 minutes, then rotate pan and bake for another 10 minutes or until the cake is JUST set in the middle (the key is to watch the cake after rotating so that you do not overbake). Cupcakes: Bake for 12 minutes. Rotate pan and bake for another 5-7 minutes or until the cupcakes just start to bounce back when you gently press your finger in the center. Do not over bake – the cupcakes will continue to bake slightly while cooling in the pan.
7. Let cool completely, in the pan, on a wire rack. If making a layer cake, remove the cakes from the pans, wrap well with plastic wrap and freeze for 4 hours, preferably overnight.
Cherry Topping
1. Combine all ingredients in a bowl, mix well, cover with plastic wrap and chill until ready to use.
Vanilla Buttercream Frosting
1. In the bowl of stand mixer, or a large mixing bowl with a hand mixer ready, combine all of the Frosting Ingredients and 2 TBS of Whole Milk.
2. Gently pulse the mixer on and off until all of the powdered sugar is moistened. Turn the mixer to medium speed and mix until the butter is completely incorporated, about 5 minutes. DO NOT add more milk until you have fully incorporated air into the frosting – this is key for a structured buttercream.
3. Stop the mixer, scrape down the sides and bottom of the bowl and pulse again. Check the consistency – if it seems dry, add 1 TBS of Milk and mix on medium speed until incorporated. Continue adding 1 tsp of milk at a time until the frosting is moistened enough to become smooth, but not wet.
4. Turn mixer to high and let mix for 5 minutes until light and fluffy – the color should become bright white and more than double in volume. We want to add a ridiculous amount of air into the frosting so that it creates a smooth and silky texture that melts in your mouth.
5. Stop the mixer, scrape down the sides and bottom of the bowl and mix on high for another minute or two.
6. Using a piping bag and tip, or a ziploc bag or simply a spatula, frost the cake/cupcakes, layering with the almond soaked cherries on top of the frosting before the next layer of cake, garnish with more cherries on top and enjoy at room temperature. More detail on creating a layer cake here.
STORAGE: Store in an airtight container at room temperature for up to 3 days. Extra frosting can be placed in a glass storage container, plastic wrap pressed on the top of the frosting, sealed with an airtight lid and frozen for up to 3 months.
