Craving a sweet treat without the fuss? This One-Bowl Vanilla Sheet Cake is your answer for quick cake recipes. You can bake a fluffy, delightful vanilla cake with minimal effort and cleanup, perfect for any occasion or just because.
Key Ingredients & Substitutions
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can reduce the sugar slightly if you prefer less sweetness.
- Baking Powder & Baking Soda: Essential for a light and airy texture. Do not substitute.
- Salt: Balances the sweetness.
- Milk: Any dairy or non-dairy milk (like almond or soy milk) works well.
- Vegetable Oil: Can substitute with another neutral-flavored oil like canola or sunflower oil, or melted unsalted butter.
- Vanilla Extract: Use good quality extract for the best flavor.
- Egg: Acts as a binder and adds richness.
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
Simple Vanilla Frosting (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your cake releases easily.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps for a smooth batter.
3. Add Wet Ingredients
Pour the milk, vegetable oil, vanilla extract, and egg into the bowl with the dry ingredients. Whisk everything together until just combined. Be careful not to overmix, as this can make your cake tough.
4. Bake the Cake
Pour the batter evenly into your prepared baking pan. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Your quick cake recipes just got easier.
5. Cool and Frost
Let the cake cool completely in the pan on a wire rack before frosting. For the simple frosting, whisk together powdered sugar, milk, and vanilla extract until smooth. Spread over the cooled cake and enjoy!
Variation Ideas
- Chocolate Chip: Fold in ½ cup of mini chocolate chips into the batter.
- Lemon Zest: Add 1 tablespoon of lemon zest for a bright, citrusy flavor.
- Sprinkle Fun: Mix ¼ cup of sprinkles into the batter before baking for a funfetti cake.
- Nutty Crunch: Top with toasted chopped nuts after frosting for added texture.
Storage Instructions
Store your One-Bowl Vanilla Sheet Cake covered tightly at room temperature for up to 3 days. If frosted with a dairy-based frosting, it’s best to refrigerate. You can also freeze unfrosted cake slices for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I make this cake in advance?
Yes, you can bake the cake a day ahead and store it unfrosted, covered tightly at room temperature. Frost just before serving.
What if I don’t have a 9×13 inch pan?
You can use two 8-inch round pans, but adjust the baking time, checking for doneness around 20-25 minutes.
Why did my cake turn out dry?
Overmixing the batter or overbaking are common causes. Mix until just combined and check for doneness with a skewer.
Can I add cocoa powder for a chocolate cake?
Yes, you can substitute ¼ cup of flour with ¼ cup of unsweetened cocoa powder for a simple chocolate version.
Is this recipe good for beginners?
Absolutely! It’s designed to be one of the easiest quick cake recipes, perfect for those new to baking.
Can I use brown sugar instead of granulated sugar?
While you can, it will change the texture and flavor slightly, making the cake more dense and moist with a caramel note.