By popular demand, here is the vanilla version of my hugely popular quick & easy chocolate cake. As simple as the recipe is, it was not easy to get it right. I finally came up with a version that always turns out for me. I know it has a lot of sugar but every time I tried to use less, it did not turn out. With this “wacky” style cake, the sugar is needed for structure.
I also tried different pans, a square 8 x 8 pan and a round 8-inch pan, and was disappointed in both results. A 9-inch pan was the perfect size for a consistent cake. I suggest sticking with the recipe as written and you won’t be disappointed. It’s a light and delicious homemade cake that anyone can make, even amateur cooks. During the coronavirus quarantine, it’s good to have a dessert that does not use eggs, or even butter except for the frosting.
I’ve also just posted my new 2-minute vanilla frosting, made with just 2 tablespoons of butter, although this cake is really good with chocolate frosting too. I usually cool the cake in the pan and only frost the top.
If you plan to remove the cake to a platter, I suggest greasing the pan and lining the bottom with parchment paper. You can buy packages of parchment paper rounds or cut our own. I hope everybody likes this simple yet delicious cake and I’ll be waiting for the first photo! Click here for the recipe. – Jenny Jones
Loved this recipe and the chocolate also. I made in two 6” pans, icing in the middle and icing dribbled on top as decoration with various berries on top too. Super!!!! Love this site and recipes!!
I don’t cook, when I do I waste so much stuff throwing it in to the garbage I am 72,celiac and pathetic-THE ONLY success I have had are from the recipes that Jenny Can Cook -specifically, The chocolate cake, and I used “gluten free flour blend with The chocolate cake and NOW SO happy there’s a vanilla version-TY Jenny especially for the jokes and humor you bring to the table!
Used less sugar and baked it in 9 inch square pan for 25 minutes. Perfect and delicious topped with fresh strawberries and blueberries and ice cream. Everybody loved it.
I love your recipes and videos! What did I do wrong on vanilla cake? Absolutely delicious but top and bottom were leathery. Overcooked at 25 minutes? Or most likely over stirred as batter was very very lumpy at 30 seconds, 60 seconds, and not smooth until 90 seconds. Gentle stirring and totally delicious but what did I do wrong? Don’t worry- I’ll make it again and again until I get it right! I’ll make that sacrifice!
Would this recipe work as cupcakes [using parchment liners]? If so, how long would you bake them? Thank you so much!
Cake didn’t work out. I followed the ingredient instructions and pan size. I set a timer For 28 minutes because my gas oven is a little hot. Toothpick came out clean. Cake sank quite a bit while cooling. When I cut it, the cake was dense and underdone.
Has anybody tried using fresh lemon juice instead of the white vinegar ?
In Jennys eggless chocolate cake & cupcakes I’ve always used the lemon juice
but that was an option given.
I want to make this new receipe for a
special Easter desert & will follow the
directions exactly as Jenny recommends unless anyone can advise me otherwise with the lemon juice.
Thanks
My dairy free daughter loved this cake for her birthday. I’m telling you she was in heaven eating this. I made the dairy free chocolate cake too using rodelle dutch processed cocoa and that was my favorite. For the icing, I used dairy free butter and almond milk. Thank you, Jenny
Well, I just put the cake in the oven- in two 8″ pans without parchment lol. I guess we’ll see how it turns out. Probably should have read it through first. All of your recipes that I’ve tried have turned out great. Your white bread is going in when the cake comes out. Please cross y’all’s fingers for me. I made a double recipe for a birthday tonight!
Hi Jenny,
The cake was a hit! It was the devil to get out of the pans, though. (Seriously should have used the parchment.) I topped it with Martha’s dark chocolate frosting as requested by my dad, who turned 70 today, and he loved it! It’s hard to make a yellow cake that is not dry, and this was so easy and nice. Thank you!
Thanks for your great recipes!!! I love so many of them!! The chocolate cake is so simple and yet so delicious and love your Brownie can’t remember the one that’s my favorite but so good and so simple as always ???? I have also made your cinnamon rolls so delicious ?? made your chicken pot pie my family loved it as well. Thank you very much for sharing your beautiful recipes ??
I am so glad to see you posting again. ALL of your recipes are perfect and continue to make them. This one tonight for certain!
Can I add lemon juice instead of vanilla.
Hi Jenny, Will be making this cake soon, probably with my grandson who lives next door. I’m not cooking much right now as I had knee replacement surgery a week ago – ouch! Seeing your photos and reading the blog is a happy part of my day. Thanks!
Can u double the recipe to put in a 9×13
Hi Jenny,
This recipe sounds amazing! One question though not regarding the recipe, do you still upload new YouTube videos?
JENNY CAN COOK, THANK YOU , THANK YOU THAT VANILLA CAKE WAS ESPECTACULAR:) AS MUCH AS YOU CHOCOLATE CAKE:) YOY ARE WANDERFUL:)
YOU STATED THAT YOU WERE “DISAPPOINTED IN BOTH RESULTS” WHEN HAVING USED BOTH THE 8″ ROUND AND 8″ SQUARE BAKING PANS. WHAT EXACTLY HAPPENED TO CAUSE THE DISAPPOINTMENTS?
I DO NOT HAVE A 9″ PAN OF ANY SHAPE AND SINCE I LIVE ALONE AND SELDOM ENTERTAIN, WOULD RATHER NOT GO BUY ONE JUST FOR THIS RECIPE. THANK YOU.
In both the 8-inch pans, the cake was sticky and dense inside and not really edible.
The issue is, if you use a deepish pan it will not bake all the way. It gets soupy.
I’ve made the the recipe in mini muffin pans with papers, and it turned out okay.
Yummy easy cake thank you
I’m going to try your “wacky” vanilla cake but, question: distilled vinegar?
Is this something to purchase? Or what should I do to the vinegar I have? It’s a first for me! Thanks.
If you have regular stinky vinegar, chances are that it is distilled. It’s not a wine vinegar or a cider vinegar.
I just want to let you know how much I appreciate your efforts in creating the perfect vanilla cake for us. Have a great week.
I would love to see you do some more videos. I always enjoyed watching your videos, too.
I hope you are doing well.
Jenny,
You are the same as when we watched you on your show in Chicago. You are honest, truthful, and you have love in your heart. It comes through on this website and in your recipes. Thank you for being such a good person that we need in this world right now. Can’t wait to try this!
Sincerely & with Warm Regards,
Cindy
I just love all of your recipes, they’re easy to follow and they come out great. I have made your no kneed bread many times. I have told many people about you even my anesthesiologists before I went under for shoulder surgery, you are the greatest, Dorothy
Oh. I love seeing the sweet messages to Jenny. I feel protective of her when people send annoying comments.
I have to say, this is one of the cutest comments I’ve ever seen on any blog.
I can just see your anesthesiologist and the rest of the team smiling as you shared your adoration for Jenny. ( Hope your shoulder is on the mend!)
I thought the same thing. How sweet, Dorothy, that you were thinking about bread at a time like that. It must have made the doctors hungry for a sandwich. I hope there were no crumbs on your gown in the recovery room. ?
LOL
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