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.
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?
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.
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.
Ooh! I wonder if I have a can of pineapple.
Can you make an eggless yellow cake like the chocolate one you have posted. The chocolate cake is absolutely amazing and I’d love to make yellow cake with the chocolate frosting you have in that recipe.
You can try using applesauce as an egg replacer or a mashed banana.
I;m blonde….I’m NOT
what???? no comment???? you do not answer constructive criticism????? figure out your website.
Why are you posting all these weird/angry comments on this cake recipe?
Some people believe that they are owed personal attention and service by anyone publishing something HELPFUL and FREE on the internet, regardless of how busy the person is.
Please! Just make the cake! If you can’t say anything nice say nothing at all!
It says right in the comment box that due to the virus she can’t reply to everything. So….chill
I choose your recipe to make a cake with. I’ll measure everything as you suggested. I’ll let you know how it turns out!
i HAD a question…..NOW i’m moving on to another RECIPE!!!!! THANKS, NO THANKS FOR YOUR HELP!
you are strange and need help!
Damn woman – you need to calm down. Sheesh.
Great recipe. Super simple and i’ve now made this 3 times. Thank you.
Can I use carnation milk Instead of regular milk Reason being I do make a cake very similar to this actually almost the same recipe except I use three eggs but I use quarter cup of carnation milk and if so how much carnation milk would you suggest I use
Anne
Can you substitute the milk for buttermilk? What are your thoughts? Or it will be too much? Thank you!
Absolutely. I actually have this cake in the oven right now, made with buttermilk. I also added 1.5 ripe bananas. I did a half & half mixture of white sugar and brown sugar, and substituted almond extract for the vanilla. Topped with sliced almonds. Yum! It’s a very versatile recipe. I’ve made it many times with a tons of variations.
I’ve made two versions of this recipe as a loaf so far. Orange cranberry chai and vanilla almond walnut. Unfortunately, I’ve eaten both…in one sitting! Soooo good, right out of the oven!
Cat,
When you make it as a loaf, how long do you cook ii?
Thanks,
Marti
I’ve made it as a loaf and added 10-15 min to the time. Make sure to insert a toothpick or knife into the center to check doneness. When it comes out clean you’re good to go.
This is the best yellow cake recipe I’ve made, and I’ve made quite a few recipes from famous chef’s. I don’t like eating foods with 50 ingredients when I can make it myself with less than 10, but I just couldn’t find a yellow cake recipe with the texture, flavor and moisture that you get from a box or store bought. Finally, this is the one and with staple ingredients I already had! It’s only my husband and myself so it’s the perfect size. I frosted with chocolate frosting and it was so delicious!
This recipe is insanely delicious. I added just the 2/3 cup of sugar, orange zest, the juice of one orange, and chai seeds. I doubled the recipe and filled two loaf pans and baked for a total of 40 minutues. Cake was perfect, moist with a wonderfully toasted top…this is a great go-to recipe. Next up: lemon pistachio! Loved every bite.
Wasn’t sure about this recipe, but it’s one of the best I’ve tried. Don’t wait! Try it. I did use a loaf pan and you have to add about 10-12 minutes extra cooking time. But this recipe tastes like a great pound cake. ❤️
Recipe for Easy one pan yellow cake. Can you use self-rising flour? Thank you.
I use self-rising flour. I omit the salt and baking powder. It’s moist and delicious.
I wanted some cake and because I’m sick I wanted something with few ingredients so I tried this cake. I’m so glad I did!
I put it in a loaf pan so I can slice it easily and I made a simple vanilla/almond drizzle. It’s delicious. Easy to make and nice a moist.
I will definitely make again!
Hi Jenny! LOVING all your recipes. Can you suggest an icing for this cake other than the chocolate (which is amazing)?
I am made a heart shaped Boston Cream Cake for Valentines Day. I used a single heart shaped pan. Cut cake in half and spread with vanilla pudding (homemade or bought) and ice with chocolate glaze.
Hi Jenny! LOVING all your recipes. Do you have a recipe for icing (other than your chocolate frosting) that you would pair with this yellow cake?
I just made this, it came out really nice. Moist and tasty – except, you forgot salt. I realized at the last minute and saved the batch from blandness.
There is a note about salt in the recipe but I guess I will have to make it more prominent. I’m glad you liked the cake.
How do the dry ingredients compare to a boxed cake mix by volume. I am asking because I have a recipe that calls for a boxed cake mix, but I want to the dry ingredients from a scratch recipe instead.
I was going through some YouTube cooking shows and I came across you Jenny so I decided to try this cake and it is absolutely delicious I use self-rising flour I used the brand no salt sodium free salt whole milk that’s all I had on hand and followed your instructions to a T
I would definitely be making this a lot can’t wait to try your other recipes
Using self rising flour, do you use the baking powder and salt?
I was looking for a one layer cake because it is just my husband and myself to feed. So glad I found this recipe! I wanted chocolate, so I used 1/4 cup Coco (Hershey’s was my choice berceuse I had it on hand), and I used self-rising flower instead of going through the trouble to do the mix. I baked it in a 9 inch granite stone skillet, just because I love that pan. It took 38 minutes to bake though. I also used your glaze recipe and added 3/4 cup of chopped pecans in the glaze. I cut it into 6 pieces and my husband ate 1 1/2 pieces. We love it and will keep this one in our rotation of sweets.
This was delicious. My daughter made it for me in a muffin tin. Do to health problems I have to eat low-fat and other things. This recipe has less than the typical recipe. She filled the muffin cups about 3/4 full (a full icecream scoop) and baked them at 350 for 15 minutes. (you will have to watch it depending on how hot your oven is). Incase that’s helpful for anyone else. They looked a little wet, but the toothpick came out clean and they’re perfect and very moist. Also she made a frosting based off off of a different one she saw Jenny make with 2 tablespoons butter, about 2 cups powdered sugar, a splash of vanilla, and a tiny bit of milk, some salt to taste if you can have it, whipped up fluffy. It’s not a big thick layer, but it’s flavorful and plenty for me. Thank you Jenny for these healthier versions of simple to make food and treats. It’s very much appreciated in my household.
Simple and simply delicious, just as written. A light, delicate flavor and it’s perfect unfrosted with a hot cup of coffee!
I made this cake and used a Bundt pan. It turned out great. I made the first one with vanilla and I made a second one using almond extract. Also after tasting the batter I did add a pinch of salt.
I love that this is a simple quick recipe, but I have found that I need to increase the sugar and vanilla to get the flavor I am after. Otherwise the texture and size is perfect. I have been using this for several years, as someone mentioned its a blank slate. I top with fresh strawberries and a homemade “glaze” for a wonderful summer treat.
We all love the chocolate frosting!
This cake is basically a blank slate. Today I used it to make a spiced pear cake. I added 1/3 cup molasses, cinnamon, nutmeg and two chopped peeled pears. The baking took a bit longer. The results were delicious! I have also used chocolate chips, frozen blueberries, orange extract, different frostings, the possibilities are end less! Also, I bake this in a 9×9 Pyrex pan without any problems. Thank you. I really enjoy experimenting with this cake recipe! Don’t be afraid to try different combinations. If it doesn’t work, eat it anyway and try again!
I was wondering if you could swap the vegetable oil for zero fat greet yogurt with good results?
Did u ever try making? Im super curious to know if it worked!!!! Thanks in advance if u Reply to this!!!!
Excellent cake – easy to make and the texture was light. The edges did brown a bit but I read your message about pans and cake strips and will buy a silver, cheaper cake pan. I look forward to trying more of your recipes and appreciate the use of oil rather than butter in some of the baking recipes.
I have made this many times and love it but sometimes the cake will sink in the middle. I open the oven at 30 minutes to check and it looks ok but not quite done so it back in the oven for 5 more and that is when it falls. What can I do to prevent this?