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Easy One Bowl Yellow Cake

Easy One Bowl Yellow Cake

Easy One Bowl Yellow Cake

I usually frost the cake right in the pan but you can double this recipe using two cake pans for a double-layer cake. Only line the pan with parchment if you plan to remove the cake from the pan. Itโ€™s best to have all your ingredients at room temperature and I highly recommend using a cake strip. Be sure to aerate your flour before measuring.- Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes: 8 servings

Easy One Bowl Yellow Cake

Ingredients:

  • 3/4 cup sugar (the recipe also works using 2/3 cup sugar)
  • 2 eggs
  • 1 teaspoon vanilla

  • 1/3 cup vegetable oil
  • 1/2 cup milk (I use 1% low fat milk)
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder

Instructions:

  1. Preheat oven to 350ยฐ F.
  2. Grease an 8 or 9-inch round cake pan.
  3. With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
  4. On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
  5. Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. I like to frost it with my 2-minute chocolate frosting.

Note: Based on some comments, if the cake seems bland feel free to add a little salt, although I prefer it the original way.

A cake strip will keep the edges from over baking and will keep the cake from being domed or rounded in the center. For info on cake strips click here.

For more on this recipe in my blog click here.

172 Comments on "Easy One Bowl Yellow Cake"

  1. Christina

    I have made this cake about 5-6 times. It has come out great each time. I tried something different. I found a can of pineapple in the cabinet so I made it into a pineapple upside down cake. I baked it about 10-15 longer until cake sprung back. It came out really good. I will make it again both plain and gussied up. Thanks Jenny

  2. Antonia

    came out perfectly & I added cherries ๐Ÿ’
    Delicious ๐Ÿ˜‹

  3. Eden

    I’ve made this cake 5 times and all but 2 came out great. I tried to double the recipe and my guess is that i didn’t add enough of something like baking powder or flour. It came out horrible, it wasn’t cooked and it was clean when i stuck the tooth pick in but when i ate a piece it tasted like egg and flour. The other 3 times it came out great. It wasn’t to sugary or bland it was just the perfect amount of sugar for my sisters.

  4. Diana

    This cake is perfect! The ease of prep and delicious end result have definitely crossed boxed mixes off my shopping list! I made it with the reduced recommended 2/3 cup sugar, and it was sufficiently sweet. Thank you for posting this “keeper” recipe!!

  5. Jelly

    my cake turned out LITERALLY like cornbread… dry and dense also. anyone else?

    • Jenny Can Cook

      If you can send me an exact list of each ingredient you used (be specific) including the size of the pan, and your method of mixing & how long you preheated the oven, I will try to help figure it out.

  6. carmen

    I’m trying the recipe today I’ll get back with you how it turns out looks very simple and it did only take 10 minutes thanks

  7. Kaye P

    Perfect for the use of creating a cake for Strawberry Shortcake. It sliced easily through the middle to create a pocket for the fresh, crushed strawberries & powered sugar. I baked it in an 8 inch square pan.
    However, I wouldnโ€™t bake this as a traditional cake with icing. While it was perfect for my purposes, the texture was too dense to be considered a regular cake.

  8. Liz

    Definitely easy to make and I like that it’s just for one pan! However for us, it came out a bit dense, dry, and bland. I used less sugar — next time I think I would use the higher amount. Maybe I didn’t beat the eggs “thick” enough?

  9. Sheryl

    Using this cake recipe to make a peach dump cake tonight. Excited – will let you know how it turns out. Thank you.

  10. Ryan G.

    Made this cake twice so far. Used butter both times instead of olive oil. First time it seemed like it didn’t rise very much. Wife also said it was pretty dry. Could have fooled me. She ate 2 pieces, as did my son and we had it two-thirds done before too long. Then I noticed both my baking powder containers said they were expired – one expired in 2012! Who’da thunk baking powder expires? So the second cake, without question, was much better.

  11. Dodie

    I made this cake today. Did not add salt and used the lesser amount of sugar. I split my piece in two and spread it with black raspberry “Simply Fruit” in place of frosting. Enjoyed it a lot and want to thank you for all of your healthier recipes.

  12. Jessica

    What if u don’t havebaking power!!!?

    • Jessica

      WHAT if u don’t have baking power!!!?

      • Bethany

        They’re many substitutes for baking powder. One of my favorite substitutes is a mix of 1/2 teaspoon of baking soda and 1/2 cup of plain or vanilla yogurt.

        • Bethany

          I forgot to mention that the whole half a cup of yogurt and 1/2 teaspoon of baking soda makes up for the 1 1/4 teaspoon of baking powder. It sounds like a lot, but it really works.

  13. JayJay

    I made the cake today and it turned out so good. I followed your recipe exactly–mixing time and all. The texture is fine and light and will be wonderful to serve with this season’s new strawberries and whipped cream. Thank you, Jenny, for the recipe

  14. Jazmyn

    Wat if i dont have any vanilla

    • Sarah

      You can use almond extract or another extract because the vanilla is for flavor. Hope this helps!!

  15. crystal

    Great cake!!!!
    There is NO-THING more to say!!
    THANK YOU FOR SHARING!!

  16. Christina

    Yo! This recipe is dope. I’m very pointedly ignoring my adult responsibilities and I wanted to make some yellow cake bc I made a yellow mug cake the other night and loved it — and google showed me to this page and DANG. This is a good recipe. I did add some salt (mostly bc I bought myself a $5 thing of pink himalayan salt, not that I’ve noticed a huge difference vs other salt) and I went with slightly less than 2/3 cup of sugar, and it still tastes amazing. I also made them into cupcakes bc I don’t have a cake tin. They puffed up so much!

    If anyone wants to make cupcakes out of these, they’re done after 13 minutes on 350 ๐Ÿ™‚

  17. theresann

    hi jen, have been trying your recipes and so far everyone of them are so delicious and easy. my friend is a polish girl and is enjoying this site also. thanks again.

  18. Marvina

    Just found this site. Awesome. Making bread, pizza and this yellow cake. Thank you, Jenny

  19. Norma

    Would it work to double recipe and put in 9 x13 inch pan?

  20. Ivy

    What if I canโ€™t use milk??

    • Rosalie

      Hi,
      I also have a milk problem and was hoping for an answer for a substitute for the milk.

      • DC

        I used lactose free milk and the cake turned out great as my daughter is lactose intolerant and does not like the almond or soy.

  21. J C

    Is this cake sodium free?

    • Jenny Can Cook

      Essentially, it is sodium free although milk and eggs do contain small amounts of sodium (about 200 mg in this recipe). It’s not much for an entire cake, about 25 mg. of sodium per serving. Of course you would not add any salt as some people have done per my bottom note.

      • J C

        Thank you for replying. It is so very hard to shop, cook, bake, and eat sodium-free. I was happy to find your recipe for my son’s birthday tomorrow. It is in the oven now. I hope I didn’t goof on the baking powder…I found it sodium free today and used it in same measurement as regular…not sure if I needed to adjust it. Shall see. I will appreciate any s.f. baking recipes you could offer. Thanks

  22. Saraye

    I put a pack of wht vanilla pudding mix in mine. It helps make the cake real moist and helps the cake have more taste thank u for the recipe

    • Linda

      Did you use the pudding in place of an ingredient?

  23. Trevor A.

    Nice cake in a pinch. Followed this recipe, but used whole milk. Used it to make caramel poke cake and it turned out well. Definitely will make this again!

  24. lisa scarduzio

    Making it now in my air fryer.. it’s looking good

  25. Angie

    Jenny
    Why does the chocolate cake uses baking soda and the vanilla use baking powder?

    • tananarose

      I just looked at the chocolate cake recipe, it doesn’t use egg, and uses either lemon juice or vinegar which when combined with the baking soda does the same thing as baking powder.

  26. Gunjan

    Thanks for this wonderful recipe! I baked this cake yesterday for my niece’s birthday. Everybody loved it.It was a huge hit.

  27. Snoopie

    Just made this cake to go with my ice cream. I follow the recipe except I added 1/4 tsp salt & whole milk. This taste pretty good . This is an easy recipe to follow. Iโ€™ll make this again

  28. Anne

    Such an easy, yummy cake! I’ve made it probably a dozen times. I vary the frosting between fudge, lemon, and peanut butter, or whatever sounds good on a given day…and it’s always delicious. Thanks, Jenny, love your recipes.

  29. Lisa McClure

    1 minute is not long enough to beat the eggs and sugar for this type of cake. I used to make this all the time when I lived in England and the key to success is to beat until you can leave trails in the mix if that makes sense. At least 3 anyway. You need to build air into this mixture otherwise your cake will be flat. My cake turned out perfect so otherwise this is an excellent recipe. Oh and I did add salt.

  30. DEB

    I have been into home made Goodie’s latley. Gonna try this cake home it turn out good. Gonna make double layer frost it with home made chocolate butter cream frosting

  31. Michelle

    I just made this cake. I added cinnamon and pinch of salt. It is delicious! I made a vanilla glaze to go over it. YUM!!! Tastes like a coffee cake!

  32. Sarah

    This is my second recipe trying from this website – the first being the no butter chocolate chip cookies which are a must try! This recipe was very easy to make. I did have only extra virgin olive oil on hand and I was worried about the taste making my cupcakes taste bad but it’s very subtle once it’s baked. I do have to agree with others that the flavor of these cakes is bland but for a simple breakfast it’ll go great with some tea. I’m going to put icing on my cupcakes since I’m making them for my boyfriends coworkers. This recipe is very adaptable so next time I will use it as a guide line and add a pinch of salt. Will make again.

  33. Marie

    I just used it to make cupcakes they turned out very well thank you

  34. Jocelyn

    Loved the simplicity and taste of this moist and tasty cake. Recognizing that the point of this site is no-salt/no-butter recipes, I nevertheless added salt (1/2 tsp kosher salt) and used melted butter. I do think that for people who found the taste flat, probably the relevant factor was the lack of salt in the recipe as given. However, I can imagine it would still taste good with no salt, if that is desired for someone’s specific diet.

    The reason I sought out this recipe, even though I love salt and butter in my recipes, is because I wanted a one-layer cake recipe (rather than halving a standard 2-layer recipe, which usually seems to call for 3 eggs, and I wasn’t sure whether it would be better to go with one egg or two when halving the recipe). Also, I needed a recipe that I could whip up by hand since I’m in someone else’s home who has no electric beater, so an oil-based recipe worked well.

    But what really astonished me was the sheer EASE of making this cake! After I’d made the first layer, I decided I really did need two layers after for various reasons. With a more typical recipe, I would have dreaded the prospect – but it was SO quick and simple that I just did it, lickety-split!

    Thank you so much for this tasty, quick and easy cake recipe!

    • Jocelyn

      Forgot to mention – FYI: I used full-fat buttermilk in place of low-fat milk.

  35. anie

    After the cake came out of the oven I poked holes in it with end of a wooden spoon and then poured liquid jello over and refrigerated it. frosted with whipped cream

  36. Cris

    I just made this left out vanilla because I didn’t have it. I added salt and cinnamon. It’s in the oven now! Fingers crossed

    • Cris

      This cake was moist fluffy and delucious! Not to mention Easy!!

  37. JJ

    I used the recipe as base and used cashew chocolate milk instead of normal milk and coconut oil instead of olive oil. It tastes great and I was out of baking soda๐Ÿ˜‚ still came out as cake.
    Thanks for the easy recipe!

  38. Nick

    The cake exploded in my oven and was to dry

  39. Divya

    Hello,
    This looks like a great recipe, thank you for sharing. I would like to know how I would be able to adapt this recipe to bake in a 13*9*2 inch rectangular baking dish? Would I need to double this recipe?

    • Jocelyn

      Typically, recipes say the amount of batter for two layers = the amount of batter for a 9″x13″ pan. So yes, you would double the recipe.

    • Patricia Block Levine

      I made this cake today and doubled the recipe. It fit perfectly into a 9ร—13 pan. I did not use light olive oil because I had only the regular kind. I used vegetable oil instead. I love things sweet so I added 1/2 cup more of sugar, and it was fine. What I did do was add 2 tsp ( remember I doubled everything) of MAPLE extract. That makes everything pop. I used a cooked icing that I have had the recipe for, , for almost 40 years. It is a great icing. I added 1 tsp.
      Of maple extract to that, too, which turned a brown sugar type caramel icing into a maple icing and I added walnuts on the top. The cake was ok ( cooking time was 30 minutes.) I forgot to add salt which would have made it better. Right now I have it covered and in the fridge which keeps it moist.

  40. Katelyn

    This was wonderful. I used buttermilk instead of milk and topped with a strawberry buttercream. Exactly what I was looking for.

  41. Ellisa

    I absolutely thought it was a lovely website until my cupcakes turned out horribly!

    • Jenny

      This is not a cupcake recipe.

    • Kaya Leticia

      Sounds like user error… I have tried this and many of her recipes and they always come out perfect even when I’m feeling lazy and eye ball the ingredients.

  42. Barbara

    You must add salt to this cake – 1/2 teaspoon. Leaving it out will cause the cake to peak in the center and taste flat.

  43. Saoirse

    This cake is very quick and easy to make, however, it doesn’t have much flavor. I guess it would be better iced, but I don’t make iced cakes because of the calories. So…I think I’ll add the zest of an orange and just dust with icing sugar. Hopefully that will help pump up the flavor a bit.

  44. CJ Cameron

    As the owner of a Gluten Free baking company I can say this is the easiest, least technical, consistent recipe for a great tasting base for any flavor or style cake. AND it is xtremely easy to make gluten free. Great job.

  45. Robin

    I substituted Bailey’s Irish Cream in place of the milk and added 1/4 tsp salt. I topped it with a glaze made with 1 jar marshmallow cream, 1.5 cups powdered sugar and 3Tbsp Bailey’s. Yummy!

  46. Mildred

    I made this and I used wesson oil. It wasn’t as sweet as I would have liked it but my brother loved it. Can I add 1/4 more sugar with the same amount of ingredients or do I need to increase all ingredients especially the flour?

  47. Cggbj

    Very easy cake I did not use a mixer came out great. Thank you for sharing.

    • Jocelyn

      I was wondering if I could make it successfully without a mixer – thanks, very helpful to know!

  48. Buffy

    I used a lemon infused olive oil I got from Trader Joe’s. It gave the cake a light lemony flavor that was really good. I plan on doing this again and then topping the cake with sliced strawberries and whipped cream. ๐Ÿ˜Š

    • Saoirse

      I serve this with strawberries and lightly sweetened whipped cream. Add a grating of orange zest – it really lifts the flavor of a simple dessert.

  49. Serena

    Can we reduce the measures by half and try the same recipe ?

    • Jenny

      You would also need a pan that’s about half the size.

  50. Gi Gi

    Thank you so much , I made this cake my husband loved it.
    Finally , I found a cook trying to convert everything to healthy.
    I also made cream puff with oil . Try it it is great.
    Please keep trying recipes for deserts .

  51. Jenny

    This is a great basic recipe. I used as a guide to make a gluten free cake that came out great. (Maybe don’t do that unless you understand gluten free baking). I used melted and browned butter in place of the oil and brown sugar for some added flavor. So no I did not make this cake, but the simple method makes it a great recipe to tweak if that is what you are looking for.

    • IBMIZMO

      Just a tip…I added an eighth teaspoon molasses to brown sugar, and it made the cake just a tad more moist.

  52. Mari

    Super easy recipe and turned out amazing! I was honestly expecting meh cake but came out fab! I’m practicing different recipes for my daughters 2’nd birthday and I think this is hands down the winner ๐Ÿค— So excited! Thank you for shearing

  53. Virginia

    I’ve made this cake twice now, and have a comment and two suggestions.
    The crumb is good, it is moist, and it really couldn’t be easier to put together. Unfortunately, as baked from the recipe, it is flat in taste. Just doesn’t have the delicious flavor that freshly baked “scratch” cake should have. The oil flavor was quite noticeable.
    The second time I doubled the recipe for a birthday cake and added salt. 1 tsp for the doubled recipe. And I used a neutral flavor oil, canola, so the oil flavor wasn’t as strong. So much better and tastier. Thank you for the super easy yellow cake recipe.

    • Roxs

      Nice I will try thx for the tip!

    • Gi Gi

      No way, there is no taste of oil. Try to forget the butter ๐Ÿ˜Š

    • Dianna

      Salt was going to be my suggestion. I was looking for a cake to use for fresh fruit upside down cake and this worked great. Love the substantial texture.

    • EvergreenMomma

      If you use extra light olive oil, there will be no discernible taste.

  54. Irma

    Does this cake rely on the electric beater and egg aeration to rise, or do you think it would work with thorough hand-mixing and have enough baking powder to rise?

  55. judy

    I forgot to add in my post that I added 1/2 tsp. of salt to the recipe. I think salt brings out the flavor of the cake.

  56. judy

    Fabulous, quick cake! I needed a recipe for a small cake and wanted one that used oil, not butter. This recipe took no time at all to put together and is my new go-to yellow cake. I frosted it in the pan with fresh lemon buttercream (I had to use butter somewhere :?) and it’s amazing. I’m serving it to my company this weekend, and I’m confident they’ll love it too.

  57. Aisha

    This is an awesome recipe. I did add approximately 1/2 teaspoon of fine grain sea salt, and I also put a generous amount of simple syrup on the cake right after I removed it from the pan. I will be making this again and again, as it couldn’t be easier, and oil-based cakes are always very moist (this being so exception).

  58. Ashley

    Delicious cake! This will be my go to vanilla cake from now on. I’ve made it twice in the last month for different occasions and it has turned out great. I use whole milk and it seems just fine. Thank you!

  59. Des

    This cake was amazing! Very easy to make and it tastes good too. I only had EVOO and worried it would over power the flavors, but it didn’t. Thanks for sharing!

  60. Manon

    Amazing cake.thx so much.used it to do a faux boston creme poke cake.turned out moist and fluffy.perfect.I’ll be saving this one

  61. Steve

    What adjustments in temp and or time if I used a glass load pan instead of a round or square pan? Thank you.

  62. Jean

    Just made a triple batch to use for a birthday cake. I used the baking non stick spray and baked in 2 3″ deep 8″ round pans. They came right out while still hot and are a great texture for cutting into thinner layers. Great, easy, no fuss recipe. Thanks!

  63. Dee

    I was searching for a quick 1 bowl yellow cake recipe to make a one layer cake to use up a little over a cup of Tres Leche milk without having to go to the trouble of making a 3 bowl, 5 egg sponge cake. This recipe worked. Do flour or put parchment paper in the bottom. The cake had a hunk come out of the bottom, but I was rushing the cooling in the pan process. I made a simple chocolate ganache that covered the area. I recommend cooling completely before eating but our thoughts turned to food during a winter ice storm and we didn’t want to wait. Cake was better the next day. I added 1/4 teaspoon salt, will add 1/2 teaspoon next time. Food needs some salt, improves the flavor. I also added 3 drops of real almond extract, usually reserved for my white cakes. Was a nice touch.

  64. Sheryl

    Hi, Jenny. I’m fairly new to baking and was just noticing that the recipe says to grease the pan but doesn’t say to flour it. What is this anarchy? Does that really work???

  65. Mel

    I made this recipe but I put thinly sliced apples and a caramel sauce in the pan first then the cake mixture on top and it was mighty fine!!! ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

  66. Chris

    My family loved the cake and it was super easy – just what i need. Thanks for another winner!

  67. Victoria Barker

    Cake was awful

  68. Lauren Burdick

    How did this cake taste i wanna make it for my family dinner but i want to make sure it tasts good!!!

  69. Margaret Howard

    Hi Jenny can I use self-rising flour and whole milk and vegetable oil or canola oil in this recipe this recipe is very easily and I thank you for.

    • Jenny

      Self-rising flour already has a rising agent so you would have to make adjustments. I have never used whole milk so you may have to try, and vegetable or canola oil are fine.

      • Lisa

        U said to use self rising flour instead of.all purpose u would have to make some adjustments what r the adjustments

        • Jenny

          I have never used self-rising flour but you might be able to find something online on this substitution.

    • Manon

      I did.turned out great

  70. Chris

    Hi jenny .. does this cake freeze well ๐Ÿ˜ƒ thanx ….

  71. Smitha

    Very easy recipe. The cake turned out very nice.. Thank you

  72. Carol

    Hi Jenny. I just made your yellow cake recipe and made 12 cupcakes for my granddaughter. I filled cupcake pan 3/4 full and baked 15-20 minutes. It came out really good! I really enjoy your videos and have made so many of your recipes. Thank You so much.

  73. Eomma34

    This was Ah-mazing! We didn’t ice it just added whipped cream and fresh strawberries!! I baked it at 350F with a glass dish for 25 min bc I forgot to turn temp down but it came out great!! Even added some lemon zest to sugar! The whole family loved it!! Thank you for a go-to easy cake recipe! I didn’t even have to use a mixer! Just gave it a little extra love lol

  74. Michele

    Happy Sunday Jenny!

    Would I be able to substitute the 1 1/4 cups of all purpose flour for 1 1/4 cups of whole wheat pastry flour in this cake? As well as doing the same thing in making your chocolate cake?

    Thank-you for your time and effort in doing this site – love it!!!!!

    • Jenny

      You could try but I think you will find the cakes quite heavy and dense.

      • aniket

        well if some people like dence cake but it will be good for stacking cake

  75. Urgeeeeennnnttttt

    So I’m in the process of cooking the cake and I used a round glass 9×9 and the ovens at 350. it’s been 30 minutes, but the cake is still completely raw. Please help

    • Jenny

      When using glass for baking, you are supposed to reduce the temperature by 25 degrees. At 350 it actually should have over-baked so did you change the recipe in any other way? If it’s actually completely raw, I can’t understand except that your oven temperature was much too low or you drastically changed the recipe.

      • Hyria

        I just made it in a 9×9 square glass pan, no parchment paper or anything, just oil and some flour, maybe it didn’t even need that but anyway, at 30 mins it was completely done, and I forgot to turn down the oven by 25 degrees and it still turned out nice, I wish it was a bit more moist, that could have been the oven tempt. but with a filling it’s very nice when you don’t have butter. I love baking with butter and am so glad that the myth about butter being bad for you has finally been debunked as butter in its natural form has so many wonderful nutrients. I always get organic ingredients and make dessert a nice occasion, so all in modernity and no worries about fat because really, sugar and plain oil are the bad ingredients here if we’re to examine more accurately.

  76. Cinu Skaria

    Hi jennyโ€ฆ The cake had a beautiful textureโ€ฆ Beyond expectations for such a simple recipe.. I was wondering if 1/4 cup of the flour could be replaced with cocoa powder.. Will it turn out to be a chocolate cake?

    • Jenny

      I have never done this but it seems to me it could work. If I tried it, I would also add 1/2 teaspoon baking soda and 1/4 teaspoon of salt. Let me know if you try and we can share your results.

  77. Susan

    Does this recipe not require salt?

    • Jenny

      I don’t use salt in this recipe but I suppose you can if you like.

  78. Joan L

    I just found your website a couple weeks ago. I have made your 90 min. whole wheat bread. I have personalized it slightly. I add rounded tablespoons of wheat germ, hemp grits and quinoa. Also a tablespoon of Bob’s Red Mill vital wheat gluten. It’s absolutely fantastic with or without the changes. Today I had some blueberries that needed to be used. I made your Easy One Bowl Yellow Cake to go on top. I used a square glass pan to pre cook the blueberries with a bit of sugar and corn starch in the microwave. I t couldn’t have turned out better. Delicious flavor, lovely texture. Thank You so much.

    • Hyria

      That sounds interesting, did you just put the blueberries, some sugar and cornstarch in the microwave for a short time and when you took it out you put the prepared batter on top of it and baked it all together like that?

  79. Catie

    My 2.5 year old son loves the kitchen, recently he’s been asking/demanding “make cake!” This is the perfect recipe, we do it all by hand and sometimes throw some chocolate chips in. Just wanted to say thanks for the great simple recipe! We’ll be making it again today!

  80. Rita

    It’s really easy to make this cake following exactly your simple and yet detailed instructions. Your recipes with oil instead of butter, and less sugar encourage me to try them whenever possible. Thank you Jenny.

  81. Lily

    I don’t have vanilla is there anything I can replace vanilla?

    • Jenny

      I don’t think there is any substitute for vanilla in baking.

    • Helpppppp

      You can use any other type of extract like almond or orange

      • Jenny

        I have only used vanilla so you may have to experiment.

    • Von

      If I run out of vanilla I use 2/teaspoons pancake syrup, it is quite good!

    • Bobbie Hector

      Can I double the recipe for a blunt cake

    • Bobbie

      Can I double the recipe for a blunt cake

  82. Cookoo

    Hi Jenny ๐Ÿ’• Your recipes. Can I use self raising flour for this recipe?

  83. Tania

    I just made this recipe but baked it as cupcakes. It gave me 18 medium cupcakes and the cooked it about 15-20 minutes (I have a very bad gaz oven tho, might take less time in a good one).

    They taste really good, not too sweet. They are the perfect canvas for a sweet icing or to be filled with lemon curd, salted caramel, you name it!

    Thanks for te recipe!

  84. Mallory

    I only have extra virgin olive oil….will it taste any different and will it be sweet or harsh tasting?

    • Jenny

      It might taste and smell like olives. I don’t usually bake with regular olive oil, only extra-light or canola or Smart Balance oil.

  85. Judy

    Hi Jenny,
    Does this this recipe work for cupcakes? If I pour the same batter into a cupcake tray.

    • Jenny

      I have only made it as a cake but please see Tania’s comment above.

  86. shakira

    Easy recipe but I’m totally sure about the consistency. Mine was a bit thick, I might have over mixed it. Please let me know how runny or thick it’s supposed to be.

    Thanks.

  87. Phillip

    Absolutely loved this recipe.
    Simple, yet delicious! Thanks Jenny!

  88. kay tournay

    Hi Jenny! after 1 year of trying to make no-knead bread (unsucessfully) i came upon your YT site. Your ingredients were not much, if any different. It was watching you do it (your method) that gave me the confidence to try one more time, and voila! it worked! the first try, my bread looked just like what i had been trying to get all that time! All your videos and instructions are helpful and easy and produce good results. Thank you for all you do!

  89. Leonie Perera

    You are great. Every recipie is quite good.well done.

  90. Beli A.

    Jenny, I LOVE the way you organized your site. I look at a lot of cooks on YOUTUBE and when you go to get their recipes, it is a complicated and sometimes impossible task. On your site the recipes are beautifully done to print out and use. Maybe you can moonlight as a designer for you tube cooks to help them set their sites up! Thanks!!

    • Jenny

      Those complicated recipe websites are hard to navigate because they are full of ads & links because thatโ€™s how the sites make money. I donโ€™t allow ads and I always decline offers to take money to promote products. I keep the site the way I would want it as a visitor – free for everyone and easy to navigate. Iโ€™m glad youโ€™re enjoying it.

  91. Barbara

    Lovely textured and tasty cake and so easy to make. Thanks Jenny.

    Last time I made it I added sultanas and lemon juice and baked it in a loaf tin. Turned out really well and was not dry like some recipes for bar cakes are.

  92. Joanna

    Witam serdecznie ! Droga Jenny twoje przepisy sa bardzo pomocne i nie zbyt skomplikowane …i dzieki Tobie — okazuje sie ze ja potrafie smacznie gotowac i piec !!!โ™ก

    (translation:) A warm welcome ! Dear Jenny, your rules are very helpful and not too complicated … and thank you – it turns out that I can cook and bake delicious !!!โ™ก

  93. Nancy

    I made this last night as hubby’s birthday cake today. It was so easy to make and very affordable. I added a cup of frozen stawberries and cooked it 10 minutes longer. Tasted like a moist strawberry short cake minus the whip cream. Awesome recipe !

  94. Amber

    I want to try it and I’m probably making it tonight but thnx for the recipe

  95. cookie

    I made this cake, and although I enjoyed it and it was REALLY simple, I prefer cakes with butter! ๐Ÿ˜‰

  96. Dwight Kothari

    Lightly sweet chocolate-orange marble cake made with extra light olive oil. Gets rave reviews every time.

  97. Valerie

    Hi Jenny,

    Instead of oil can I use salted butter or clarified butter?

  98. Jennie

    I love this recipe. Any ideas on a easy buttercream frosting?

  99. Parvin

    Hi jenny, thank you very much for all your delicious recipes. I baked this yellow cake and it is very good, i like it alot. My question is after baking and have some leftover , how should i keep that fresh for a few days?
    Thanks again, you are so nice and a beautiful lady.

    • Jenny

      The less air foods are exposed to the fresher they stay. I would cover it as tightly as you can with plastic wrap. If it’s frosted you can refrigerate it first and once the frosting is cold you can put plastic on it without sticking. After the second day, I usually keep my cake refrigerated.

  100. Jennie

    Hi Jenny, I was wondering if I can use Cake Flour instead of AP Flour for this recipe. Or maybe 1/2 cup AP Flour and 1/2 cup Cake Flour plus 1/4 cup AP Flour. Not sure if it will work.

    • Jenny

      You can if you want to but for every cup of cake flour that replaces a cup of a/p flour, you need to add 2 tablespoons of additional cake flour.

      • Jennie

        I can’t wait to try it. Thank you for the recipe.

  101. Fran

    I bough 9″ cake pans and 13″x11″ made by “PEMA” many years ago and I neve have problem with baking. They are made with double layers to keep even baking….never to dry or burned on the edge or dormed on top of cakes. Price is reasonable.
    It is always fun to watch JCC, and recipes are great too. Thank you.

    • Jenny

      I looked for the Pema pans to share a link here but I can not find them. Is there any other info on your pans or maybe they don’t make them any more… or maybe not in the U.S.?

      • IBMIZMO

        Hi Jenny, I love all your recipe’s, wouldn’t think of changing a thing. Thanks girl. Ok, it’s now 2017 any luck finding the PEMA pans Fran mentioned?

  102. Granmama11

    For anyone on WW, just enter the recipe in the recipe builder either on their site or in the WW app and it will figure the Points vale.

  103. Sharon

    Hi Jenny
    I would love for u to include the fat, carbs, fiber and protein content in your recipes I am on weight watchers, so I need to count the points on the program.

    • Jenny

      I’m just sharing what I make at home and do not have that information but see Granmama’s post right above.

  104. h2oplease

    I agree with the previous post from Glo … Your recipes are so easy to follow.
    This cake recipe is perfect to teach my grand kids, 10 and 7. They enjoy baking very much.

  105. Glo

    With this recipe, baking a cake couldn’t be easier. I am making this tonight when it’s cooler. I enjoy the ease of your recipes, so thanks for sharing. (91degrees and it’s not even noontime in Kona!)

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