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. It’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
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 (low fat or whole milk)
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt (optional)
Instructions:
- Preheat oven to 350° F.
- Grease an 8 or 9-inch round cake pan.
- With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
- On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
- 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.
Salt: Based on some comments, I added salt (optional) to my recipe. Use a pinch up to 1/4 teaspoon although I make mine without salt.
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.
ALL I CAN SAY IS MMMMMMM‼️
For the naysayers: I am no baker. I read the good and bad reviews. The bad reviewers are doing something wrong! I followed the recipe as written, I even made the mistake of accidentally adding the vanilla to the dry ingredients instead of the wet. I made sure I did not beat the cake mix over 1 min. I greased the pan with coconut oil. I did take the advice of one writer and added an extra tablespoon of vanilla. It cooked exactly 30 min. In a round glass cake pan. It is perfect! The texture is like my Bundt cake I make when I add a pudding mix to it. It’s firm but soft. And very sweet and it tastes like actual cake! I’m going to try adding other flavors besides vanilla in the future. Like lemon or almond, or butterscotch, just for fun. Maybe I’ll even add butter! But I did not have butter today so I went looking for an easy recipe for cake from scratch without butter. So, whoever you are…. those that are saying it came out wrong….. I don’t know what you’re doing, but you are definitely not going by the directions. Or, as one person said, maybe your baking powder is old and not working. Also, you do know if you use baking powder, you have to bake whatever it is you’re baking right away otherwise the powder loses its efficacy. Anyway…. I just had to respond. I don’t know Jenny…. and never have been on her site until yesterday. I was concerned because of the few negative reviews, but I took the chance and followed the directions specifically…. do NOT overbeat the cake batter!!! I made a great little quick homemade desert, without butter!
This recipe is the best. I used buttermilk though and that cake is out of this world!! Oh my!!!!!
I hate baking, but need something sweet and easy now and then. This was perfect, and came out great!! Thank you so much!!
Made this lovely cake…again…but this time added the seat of one lemon and a cup of blueberries. Frosted with a cream cheese and lemon buttercream. Oh my goodness! It is wonderful!
can you use a normal rectangle pan for this rescipe
yes, but make sure it is the same size
Just used a rectangle 8 in pan. Worked just fine, cake really good, made the chocolate icing, very good.
Absolutely delicious cake! Super quick and easy….and it turns out perfectly every time.
The cake came out wonderfully very nice recipe
First time I made the cake it turned out heavy and dense. I bought new baking powder, remade it and it turned out perfectly! I’m not a big baker so my baking powder must sit around for a while… I wasn’t even aware baking powder had an expiry date. If yours doesn’t turn out perfectly may I suggest checking your baking powder expiry date?
This was super helpful. Thank you 😊
Hello Jenny. I have tried many of your recipes, and I love everything I’ve made so far. Please continue to share more recipes with us. I love your videos!
hmm i made this today. great to curb sweet cravings around the house, my cake came out a bit dense. maybe an error on my part.
Made this to put over my butter, brown sugar, and pineapple mixture! Made a beautiful pineapple upside down cake. Use a 10” skillet as the pineapple mixture takes extra room. Came out perfect!
I loved this cake! So light and spongy soft. Not too sweet so it was a nice contrast to the chocolate frosting. Yum!
I love this simple recipe for a delicious healthier alternative sweet snack.
I Do not recommend. It’s heavy and coarse.
Sometimes using a “spoon and level” method when measuring the flour gives better results.
I made this cake for my mother-in-law’s birthday. We warmed up some homemade cherry jam to drizzle on top. It was absolutely delicious. This recipe is definitely a keeper. Easy to follow instructions and easy to bake!
I followed your recipe exactly as you said. It came out light and fluffy, the best recipe I’ve found so far. I will have to try your others.
I have loved baking cakes since my childhood. Unfortunately, my hubby prefers pies to cakes, so it isn’t as much fun to bake for him. However, when he tasted this yellow cake, he declared it was BETTER THAN PIE. He kept sneaking slices throughout the night, and when I woke up the next morning, the cake was 3/4 gone. He sheepishly looked at me and said: I guess a mouse got into it. Hahaha??. He can’t wait for me to make it again. Thanks for sharing this recipe, Jenny. This one is a keeper, even without the icing.
I put this comment in as an answer to someone else who’s recipe did not turn out. I baked it last night, and it was heavy and dense, like the other commenter’s result.
I can only assume that most people commenting on here do not know what cake is supposed to taste like–as with people who think Olive Garden is good Italian food ??.
Anyway, I really wish I had noticed the website owner abandoned her work and is no longer offering help. I wasted ingredients, and I’ve never had trouble with my baking.
The thing to do, deary, when you no longer have time to maintain a website is to Take the Website Down, obviously. ?
I’ve been kind of busy, focusing on my philanthropy during the Christmas holidays as so many people are struggling. I hope to be able to answer more questions next month but I will not be taking my website down. This is who I am: https://www.jennycancook.com/about-me/
Thx You… I really enjoy your website and find it useful when I need just an idea for something to cook… keep up the great work Jenny lot of fans out here
Love your videos and your recipes! Thank you!
And we all love you just as you are!!! Your cakes are fabulous!!! Thank you dearly for your recipes!!!❤❤❤
Thank you Jenny for every recipe you publish and for calming our fears of losing your website! So happy to hear you say you WILL NOT be taking down the site.
I love your recipes and videos! Keep up the delicious work and know you are appreciated!
I am happy to hear you will not take your website down. Also, kudos to you for helping those in need during the pandemic.
You be you!
I spent this afternoon pouring through your videos and look forward to making the filled donuts, which is something my late mother made on Shrove Tuesday.
Thank you for proving healthier options for family traditions. Be well and safe, thank you for helping many!
You really don’t need to insult others to express your discontent. To each his (or her) own.
Jenny: Love your website AND your recipes AND your cute videos!!!
Please try and aerate flour like she shows. It really will make a difference in the cake. That and if you over mix or stir as she mentions can make a difference too. Aeration of flour is important as are are using correct measuring cups. One type for liquids and one for solids. She ponts this out too.
Karen, Karen. Need I say more.
easy recipe. i used it as the batter for a pear upside down cake: i used a bunch of almond extract in the batter; in a cast iron skillet lightly browned two pears cut into eighths in butter and brown sugar; pour over the batter (i used a bit more milk to make it more fluid) and baked for about 30 mins. magnificent.
Easy recipe ,tastes great and the perfect size.
I’d love some advice from you Jenny. I made this cake twice and both times it was dry , tasteless and dense. I did everything according to your instructions. I’m not a professional cook but I love cooking and baking and I’m normally successful with most dishes and I’ve never had a problem with any of your recipes but this one was a failure for me. I can’t understand how some people had a great experience and others didn’t. Am I missing something?
I just made this cake and had a similar issue. In my case the cake was “dense” rather than light and fluffy as cake is supposed to be. Very heavy and course.
I think part of it might be it calls for two eggs, which is a lot for a single layer. That might have added too much moisture.
Also, and I am going to put this comment in directly, I had noticed she did not reply to your comment. When I went in to answer you I saw that she is no longer replying supposedly due to Covid-19 and “so many people cooking “, lol. One hopes when a website is started that many people use it. I wish I had noticed how lame this website was before I wasted ingredients.
KAREN. Calm down.
For heaven’s sake, this is a cake!!! Chill…..
Bonnie please take a cue from your last name and do Jenny and all of us a favor – take a NAP.
Come back when you aren’t so sour. You’re acting like a troll continuing to make mean comments. Maybe someone should send you to one of Jenny’s boot camp episodes and straighten out your panties from the wad they’re in up your Fanny.
I used half milk and half pineapple juice. Also substituted coconut flavoring for vanilla. Placed pineapple tidbits on the bottom of the pan, then poured batter in. Tastes like a pina colada.
I made this with the following substitutions. It came out great.
I had Almond milk, so I used that as the milk
I used orange extract instead of vanilla
I used coconut oil in place of vegetable oil.
As a long-time home baker, I knew these shouldn’t change anything drastically. It was amazing. We spooned some lemon curd over it for dessert. (But it is great without it.)
Great easy cake with the most basic ingredients. I followed the directions as per instructions. I will definitely make it again and again ?❤
I was pleased to find your website and the yellow cake recipe and will bookmark it for later. Right now I plan to make this cake for my son’s birthday and try your chocolate frosting rather than my usual Hershey’s recipe. Will follow up later with the results.
Thank you so much! A simple recipe without too many ingriedients! I am trying to make coconut cake so I am going to use coconut milk instead of regular milk.
Can I use banana extract? Will that give me banana flavor without using bananas?
Awesome recipe!!!!!!!
Yum!
I have made this recipe so made times, and it has never failed to disappoint. It’s my favorite cake recipe, and I love it so much!
Yes. Same thing here!
You mean it disappoints you every time?
Lol, I think it always fails to disappoint
Its also a winner with me. Every single time. I double the vanilla extract and use vanilla almond milk instead of regular milk but everyone prefers my cake to a box mix!
LOL!! How about, “It always never fails to not disappoint me.” ? Kayla likes the cake – that’s all I need to hear! ??
I made your cake tonight. I added 1t organic lemon flavor. it is out of this world – tender, not too sweet, absolutely delicious. I have a bowl of mixed berries macerating, along with a jar of homemade dark chocolate syrup, so we can have dessert 3 ways. will definitely make again! thank you for the great recipe!
My cake fell, “sunk” in the middle. Not done in the middle either. Baked for 35 minutes @ 350°. Used a square 9inch pan instead of round. Anybody???
Baking powder was old or you beat it to long. Always use a light oil anything heavy can weigh cake down. Veg. or canola. I have many of times used applesauce, yogurt even sour cream in place of oil.
I made this yesterday with a dark (black) 9” square pan & it turned out fantastic. Didn’t use cake strips. It rose perfectly & evenly. I was shocked that it didn’t have to have a lot of beating by mixer. Only change I made was to turn oven down to 325 half way thru baking because of the dark pan. My baking powder was brand new. I purchased it in a plastic container which I think will keep it fresher.
Try spreading batter away from center just before putting in oven.
This cake recipe is simple and great tasting. Very moist also. I made it today for my brothers 52nd Bday. I followed the recipe exactly as written. First recipe I’ve tried so far from your awesome website and it was a hit. Had to bake it a bit longer but I am in a high elevation.
I appreciate the absense of ads. Thank you Jenny.
Thank you so much for sharing your recipes. I have tried many and they all turn out so well!! God bless you Jenny!!
Anyone try this as the cake part of a fruit upside down cake?
I’m in the process now can’t wait to see how it turns out
Use 325 degrees for the same amount of time to eliminate domed middle. But, check doneness with a toothpick as usual
I have bought and used “cake strips”, but prefer my homemade version: cut off a 2” wide strip from the bottom edge of an old white undershirt (bleached, of course). Wet thoroughly, squeeze out lightly, stretch around cake pan (round, square, rectangular), twist and loop around pan again; if it won’t go around twice, then just twist it and tuck it under the fabric loop that did go around. Works like a charm, and inexpensive too. Easier to used than my store bought strips, Cakes always come out without domes.
This was easy and turned out fantastic. 5 stars.
WILL MAKE THIS TODAY YUM YUM
OMG this is so incredible. You’d never guess that such a short list of simple ingredients would yield such an incredibly tasty result. It’s like goodness by the slice. I love it – I made it twice in like 3 days. This is definitely an all-time favorite. Thank you so much, Jenny! Yet another smashing success!
I made this cake to use for a shortcake with strawberries, it was perfect, and I used a wisk instead of getting out my mixer or using my Kitchen-aid. I thought it would great if it was a little dense, but it wasn’t, lol. It was perfect and my family loved it. My husband commented on how good it tasted. Sometime, I would like to taste it with a chocolate frosting. Yum! Thanks for a quick little cake recipe! ?
I made this cake for my family, but since half of my family is vegan, I replaced the milk with almond milk. I baked a normal and vegan cake and only the icing that I prepped had worked. Very unsatisfied with this recipe. I don’t recommend it. I wish the rest of you luck with this recipe.
What did you use instead of egg?
I also did not use regular milk, I whipped up either almond milk or oat milk and it always turned out perfect (I made it three times already)
I just made this to serve with some macerated berries and whipped cream! The cake smells amazing and was so easy!
A really easy and delicious cake. Ideal size for my small family. Thank you for posting.
HI Jenny
Love this recipe… I followed instructions as written and then set aside about a 1/4 cup of batter and mixed in dark cocoa powder and made a yellow cake with chocolate swirls.
My hubby and son loved it.
Thank you so much !!
How much cocoa powder did you put in?
I tried adding cocoa powder too on a small amount of batter. I then cooked in a pan & it turned decent to my surprise. About 2 tbsp per 1/3 of batter. This turns out good baked as pancakes too.
Thanks for this great recipe! This cake was so good and easy to make! Made it for my son’s birthday and he loved it!
Made this cake great for when u don’t need a whole recipe. Turned out great!would make it again.
I made this simple cake and cut sugar to just under 1/2 C. Pregnant daughter likes treats but lower in sugar. I dusted with powdered sugar. This cake couldn’t be easier! And was a hit with the family during these trying times. I will add chocolate drizzle and whipped cream next time.
Just found this recipe.
I am going to be adding blueberries to the cake.
I will post how it turns out
This cake recipe was completed as written but turned out tasting stale – will not bake this this again!
My first try also did. Second time I used a bit more oil, was moist and better.
Thank you so much for this recipe! I put brown sugar instead, cinnamon and I used gluten free flour. The result is more than amazing because if it’s so spongy and fluffy even for a gluten free cake, then this is the best!
Hi Jenny! Can I sub bread flour for AP? It’s all I have. BTW, I’ve made your Faster No Knead and Ciabatta breads and both turned out lovely. Using your pizza dough, I can finally make delicious homemade pizza. Thank you so much!
This is a great single layer cake, perfect for a family of two. I made a slight change for variety. I divided the batter in half, added 2 scant T. Dark cocoa to half and then alternately drop by tablespoons into an 8 X 8 cake pan. I ran a spatula back and forth to swirl, creating a marbled effect. Baked as directed. Husband of 69 years loved it. We ate it with a scoop of vanilla ice cream, (his preference.). Thank you for a wonderful addition to my recipe box. Stay safe, be well!
So creative ill try it your way!
With only two people to cook for, I needed a recipe for a small cake. It turned out great!
This is a great recipe! Normally, I gravitate toward butter cakes, but I’m sold on this oil cake. I’ve made it twice and it’s been a hit. I followed the lead from another post and made an upside down cake using canned peaches and frozen sweet cherries (what I had on hand) and it was fantastic. Thank you for posting this!
Delicious cake, light and fluffy. The suggested frosting is perfect with the cake. Will make again!
Well I love to bake and wanted something sweet and found this recipe, read the ingredients through them all together and then read the instructions. Didn’t follow them at all lol.
In the oven now sure will be fine lol
Finally! Finally I have found a yellow – vanilla cake recipe that approximates a high-ratio bakery cake…this recipe is FANTASTIC! Thank you for sharing. It is PERFECT!!!!!
Hi All! HAPPY EASTER!
I have made this cake twice in the last week! We all LOVE IT!
I’ll never do a store bought mix again!
Next up: the Chocolate Cake – I give up Chocolate and Cookies for Lent every year, and let me tell ya, it’s not getting any easier.
Looking forward to making many more of your recipes! 🙂 Thanks Jenny! (Hug!)
Stay Home/Save Lives
I found this recipe a few weeks back when I was searching for a cake recipe without butter. I am allergic to dairy, so I substituted the milk for oat milk and it turned out wonderfully! It’s so fluffy and light! This is my go-to recipe for when I make cakes now and I’ve even turned it into a pineapple upside down cake that was to die for! Thank you for sharing this:)
I use water with 1tbsp of lemon juice instead of the milk. Works great. Been baking this regularly for weeks now. Such a money saver. Costs next to nothing to make.
My daughter’s 16 birthday we have to stay home. I was looking for a simple yellow cake recipe to make her a birthday cake. I’m so glad to find this one- it’s super simple, clearly instructed ( I really like that you have the approximate time for mixing so I won’t over mix it), and in smaller size. This is my first time to make yellow cake and it turned out great! Thank you!
Your cake Jenny looks really delicious! I have seen your YouTube videos and you know what you are doing in the kitchen! You do know how to cook! A little salt brings out the flavors in stuff you are cooking . Unless your on a salt free diet.
OMG put the cake in the oven an I remembered I forgot the oil.
So before it started to bake I pulled it out and put the oil in the
Pan and stirred it up lol ,back in it went WELL it. Came out great
Thank you ?
OMG put it in the oven, and remembered that I forgot the oil lol. It still came out
GREAT thank you ?
I am 73 years old n have never heard or seen my name spelled exactly like my name is spelled. I am curious to know if ur name was spelled like that frm birth! I find it unbelievable. People always spell it as 2 words! I have to always correct them. I’m so stunned to find someone who spells it like my Mom n Dad did 73yrs ago!
No I haven’t submitted the entire thing twice. I had to correct it. This is the correct one to submit
I am 73 years old n have never heard or seen my name spelled exactly like my name is spelled. I am curious to know if ur name was spelled like that frm birth! I find it unbelievable. People always spell it as 2 words! I have to always correct them. I’m so stunned to find someone who spells it like my Mom n Dad did 73yrs ago!
What amount of sugar is better? I seen you posted 2.
This recipe us simple and delicious!!
Thank you!!!
I recently made your one pan chocolate cake and was so thrilled with how it turned out I was hoping you had a yellow cake. Love the ease and clarity of your YouTube videos! THANK YOU for creating recipes that can uplift the soul during this pandemic.
Did you see the comment directed at you by the sweet 73 year old woman with your same name? I do not believe she replied to you specifically so I wanted to make you aware of her comment in case you had not seen it. 🙂
Can you use 1/3 cup butter instead of one third cup of oil
I dont see why not you are using a fat in this recipe. You may get a slightly different taste. I have replaced shortening with butter or a different kind of fat in recipes and it still turned out fine
Best cake ever! I’m calling it “quarantine cake” Since I had all the ingredients at home! Made some whipped cream and added fresh strawberries for my mothers birthday it was delightful and I surprised everyone because everyone knows I don’t know how to bake 🙂
I followed the whole recipe but i used brown sugar instead of regular sugar. It smelled absolutely AMAZING and it tasted great. I was scared at first because of how thick the brown sugar was, but it was really good. This is one of the only recipes that i could make because of the simplicity of the recipe. i would totally make it again and recommend to a friend. 🙂
Thanks for the tip on brown sugar! Running low on supplies here and wanting to bake this to carry me through the week. Much appreciated!
Made this cake was amazing because I finally found a recipe that will come out using sugar sub. I used stevia I’m normally Splenda gal but for baking stivia had the same feel as sugar so it acts like it . Thanks
Try xylitol or zylia. It’s the best sugar substitute for baking!
I have just used your delicious recipe to make a pineapple upside down cake using leftover pineapple chunks. It was super easy and Oh so delicious. Thank you.