- Dish type
An easy, dense vanilla cake that uses simple ingredients. Serve as is, or with fresh fruit and cream.
3 people made this
- 300g plain flour
- 1 teaspoon baking powder
- 100g caster sugar
- 2 tablespoons vanilla extract
- 200g salted butter, softened
- 3 egg yolks
- egg yolk for glazing
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat the oven to 200 C / Gas 6.
- Mix the flour, baking powder and sugar in a bowl. Add the vanilla and butter and knead for 5 minutes. Add the 3 egg yolks and knead again. The dough should no longer stick to your hands. Refrigerate for 3 hours.
- Press into a cake tin or pie dish. Brush with the egg yolk. Bake for 45 minutes, or until golden brown.
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Do you have “go to” recipes you use all the time? This next one is one of those. I almost always have Cream Cheese and Cake Mix on hand, and I know this next dessert is good and easy, so it’s one I turn to often in time of need.
It’s called Gooey Butter Cake. It is so easy to make and always gets devoured, so I make it quite often. I will admit that everyone thinks that are lemon bars at first, but these are more cake batter flavored and so irresistible.
What’s great about them is they can be made with any cake mix, which totally changes up the flavor!
- For the Cake:
- 16 ounces plain or toasted sugar (about 2 1/4 cups 455g)
- 4 1/2 teaspoons baking powder
- 2 teaspoons (8g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
- 8 ounces unsalted butter (16 tablespoons 225g), soft but cool, about 60°F (16°C)
- 3 large eggs, brought to about 65°F (18°C)
- 1/2 ounce vanilla extract (about 1 tablespoon 15g)
- 16 ounces whole milk (about 2 cups 455g), brought to about 65°F (18°C)
- 16 ounces all-purpose flour (about 3 1/2 cups, spooned 455g)
- To Finish:
- 1 recipe Swiss Buttercream
Super Easy Vanilla Cake Recipe with Oil Instead of Butter
The surface of cakes made with oil is usually better than the surface of cakes made with butter. Oil cakes will in general prepare up loftier with a better and even crumb and will remain tender and moist far longer than cakes made with butter. So for what reason do most cake recipes start with butter? Flavour. Cakes made with butter usually taste better than oil cakes. It’s this feature of butter cakes that has made place in the mind of bakers and other people. But believe us, this isn’t the whole truth. If a cake is baked with fragrant flavors or stacked with carrots and nuts, the flavor distinction that originates from oil or butter is insignificant. What’s more, in some of the cakes, oil can even enhance the flavour and taste ultimately. So, wondering how to bake a cake with oil instead of butter? Well, below we have shared a vanilla sponge cake recipe with oil instead of butter. So, let’s get started with the ingredients and recipe for the delectable cake.
- ¾ cup sugar (the recipe also works using ⅔ cup sugar)
- 2 eggs
- 1 tsp vanilla
- ⅓ cup vegetable oil
- ½ cup milk (low fat or whole milk)
- 1 ¼ cups all purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt (optional)
- Preheat the oven to 350 degrees F.
- Oil a 8 or 9 inch round cake baking container and line it with parchment paper.
- With an electric blender set on high speed, beat sugar, eggs, and vanilla for around one minute to thicken.
- On low speed include vegetable oil, milk, all-purpose flour, baking powder, and salt (optional). Blend it well but do not over mix. It will take around 1 minute.
- Pour the batter into the cake container you prepared earlier. Now bake for around 25 to 30 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs.
- Let it cool for around 5 minutes and then invert it on a wire rack to cool totally. You can ice or frost the cake as you like.
So, that was it from our side. Hope you liked the cake recipe. Enjoy the cake with your dear ones at home. If you liked the taste of the cake, you can similarly substitute butter with oil and can add other flavours to make up for the taste. Happy eating! Happy baking!
Almond Butter Cake
This Almond Butter Cake is the most delicious almond flavored butter cake. It’s the perfect cake for a dinner party or having as a snack with coffee.
This cake is more like a cookie-cake- dense, but soft and very flavorful. If you like almond-flavor, this is for you.
This is the perfect elegant dessert for a special occasion. It’s a little bit fancy, and it’s so beautiful to serve to guests.
The cake is heavy on the almond flavor, so if you’re a lover of almonds then you’re really going to love this cake! Contrary to the title, there is no actual “almond butter” in the recipe. It’s an almond- flavored butter cake. Almond paste gives it such great flavor, and then there is a nice layer of sliced almonds baked on top.
I once served this cake at one of my neighborhood gourmet dinner parties, and everyone loved it. You can take a peek at that dinner party menu here: Sicilian Dinner Party.
If you’re looking for more delicious cake recipes, you might also like to try my Chocolate Cheesecake Cake or this German Apple Cake. Lemon Truffle Cake and Flourless Chocolate Cake are good cake choices too!
Ooey Gooey Butter Cake
As if the name “butter cake” wasn’t enough to make my ears perk up, they went and added “ooey gooey” to seal the deal. This St. Louis style Ooey Gooey Butter Cake MORE than lives up to its name! A yellow cake bottom topped with sweet cream cheese filling and a layer of nuts for good measure is the cake bar recipe of my dreams. Sometimes referred to as a cream cheese cake, this is a dessert that everyone raves about.
Cream Cheese Cake
Starting with a box of yellow cake mix, these scrumptious cake bars require minimal ingredients and are ready to eat in under an hour.This would be the perfect cake bar to bring to a potluck. Just be prepared to be bombarded with requests for the recipe.
What is Ooey Gooey Butter Cake?
Legend has it that this method for this amazing cake was born in Depression-era St. Louis, Missouri. A bakery accidentally mixed up their proportions for their classic yellow cake, making it extra buttery. Not wanting to waste ingredients, they sold it to customers who instantly raved about it.
Thankfully for me, it’s super easy to learn how to make your own St. Louis butter cake at home.
Yellow Butter Cake
Yield Makes one 9x13 or two 9-inch cakes
- Calories 285
- Fat 9.9 g (15.3%)
- Saturated 5.8 g (28.8%)
- Carbs 44.6 g (14.9%)
- Fiber 0.6 g (2.5%)
- Sugars 26.4 g
- Protein 4.9 g (9.7%)
- Sodium 226.7 mg (9.4%)
Take the butter out of the fridge to soften and preheat the oven to 350°F. Prepare one 9x13-inch pan or two 9-inch round pans by greasing them thoroughly with butter or baking spray. Sprinkle a little flour over the pan, then tilt and shake to distribute evenly, then tap out the excess over the sink. You can also line the bottom with parchment for extra insurance, if youɽ like.
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and the mixture looks creamy and very pale yellow. Beat in the flour, salt, and baking powder at low speed, followed by the milk and vanilla. Beat everything together on low for 30 seconds, and then on high for 3 minutes. Scrape down the sides of the bowl as needed.
Immediately divide the batter between the prepared pans and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed and the cake pulls away from the sides of the pan.
Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.
Cool completely, decorate as youɽ like, and eat! The unfrosted cake will keep, wrapped in plastic and at room temperature, for about a week the baked cakes can also be frozen for up to 3 months.
If you're planning on frosting our cake, here is my favorite recipe: How To Make Basic Buttercream.
For more on wrapping and storing leftover cake, see this article: Expert Advice: How to Wrap, Store, and Keep Cake Fresh
This recipe has been updated — first published May 2012.
It’s Reader Request Week at The Kitchn! This post was requested by vintagejenta, who asked for “A good yellow cake recipe that does not require separating eggs please!”
Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.
Dog Cake Recipe
This dog cake is packed full of great ingredients, including peanut butter, applesauce and pumpkin. It comes together and bakes up just like any other cake, but is perfect for your pets. The optional frosting is made from peanut butter and yogurt.
I’m often asked if humans can eat this cake as well, and the answer is YES! However, unlike a traditional cake, it lacks sugar, so just know it won’t be as sweet as your pet is.
Since first sharing this easy dog safe cake recipe years ago, thousands of pet parents just like you have made it. You can even see some of the great recreations that readers have made over on Instagram by checking out the #spoileddogcake hashtag! I’m so happy that so many of you have made, and loved, this recipe.
Easy Carrot Cake Recipe
This easy carrot cake is a family favorite. It’s simple to make, pretty much fool proof, and perfect for parties or potlucks. I can’t wait for you to try it!
A couple of years ago, I shared this Small Carrot Cake recipe, which is a miniaturized version of my Mom’s (amazing, wonderful, perfect) carrot cake.
Since that post went live, I’ve had SO many people email me asking for her full-size recipe. And since we’re coming up on carrot cake season, today I’m sharing her version on the blog.
This recipe will make a 9吉-inch carrot cake, and it’s my absolute favorite carrot cake in the entire world.
The Best Carrot Cake Recipe (Perfect for Potlucks)
This carrot cake recipe makes a wonderfully moist and soft carrot cake with just the perfect level of spice and sweetness.
Growing up, it was my Mom’s go-to potluck dessert, and to this day, I maintain that it really is the perfect dessert for parties and potlucks because aside from being irresistible:
- You can make it a day or two in advance, and if you bake it in a 9吉 casserole dish with a lid, it’s already packaged for travel. Just pop on the lid and go.
- It’s pretty fool-proof and easy. You don’t need a stand mixer, just a whisk, a couple of bowls, and a box grater for the carrots.
- Zero decorating skills needed. Just spread on a (slightly excessive) layer of cream cheese frosting and you’re good to go.
Some Carrot Questions
And before we get to the recipe, let’s have a quick chat about carrots, because this is the one place I see people get hung up when making carrot cake.
Do I need to peel my carrots for carrot cake?
Yes! Peel your carrots before shredding them because the skin can have a bitter taste and unpleasant texture after baking.
How to grate carrots for carrot cake?
Use the large-size holes of a box grater to grate the peeled carrots. You can also use the shredding/grating disc attachment of your food processor if you have one.
Bonus tip: When shopping for carrots, try to get medium-to-large carrots as they are much easier and quicker to grate than small skinny ones!
How to measure carrots for carrot cake?
Measure your grated carrots by piling them loosely in your measuring cup. Do not pack them in for measuring.
Cream Cheese Carrot Cake Frosting
Cream cheese frosting for carrot cake is a must, and this carrot cake has some really good cream cheese frosting to top it off. It’s rich, tangy, and everything you could possibly want from a cream cheese frosting.
There are two secrets to getting a perfectly smooth and silky cream cheese frosting:
1. Start with truly room temperature butter and cream cheese and beat them until smooth before adding the powdered sugar. If your butter and cream cheese aren’t mixing nicely, stop beating and let them sit for another 10-15 minutes before trying again.
If you add powdered sugar before the butter and cream cheese are smooth, you might end up with lumps of cream cheese in your frosting that you won’t be able to get rid of.
2. Sift your powdered sugar. Lumpy powdered sugar can also lead to lumpy frosting. Though if you don’t mind some powdered sugar lumps, by all means, skip sifting.
Bonus tip: This is quite a lot of powdered sugar to sift, so I like to use a fine-mesh strainer to sift the sugar over a flexible cutting board so I have more space to work with and can sift the sugar more quickly.
Storing Carrot Cake
Before frosting, this cake can be stored covered at room temperature. As soon as it is frosted, if it’s not going to be eaten for a couple of hours, it should be stored covered in the refrigerator because of the cream cheese.
You can allow the cake to sit for about an hour to come to room temperature before serving or serve chilled.
Easy honeybun cake made with yellow cake mix. My family can’t get enough of this cake!
A few weeks ago I asked y’all which desserts you wanted me to upload for the holidays. To my surprise many of you requested an easy moist honeybun cake recipe! Well my loves – I am here, and ready to share this super easy honeybun cake recipe that I have made TWICE this past week, because my family just can’t get enough of this stuff!
For all of my readers that hate from scratch recipes, you’ll be pleased to know that this honey bun cake recipe is made with a box of yellow cake mix. So no worries, you will be able to make this easy moist honeybun cake without any issues!
This recipe will quickly become a family favorite. If you’re making it during the holidays, I suggest making more than one honeybun cake, because it will go fast!