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.
I have made this cake many times. It is a winner.
I’m baking it now. My husband diagnosed with type 2 diabetes. I can save money by baking this rather than buying mix. I substituted Stevia in place of the sugar. If this works I see me making lemon and other flavors.
How did it turn out with the Stevia? Did you keep everything else the same?
Can I bake this in a 6 cup Nordic bundt cake pan?
made a single layer yellow cake, it was very dense too solid, did not care for recipe.
Hello do you know what you can do the one and a quarter cup of flour measure it into grams and it will be much less flour it will make a difference One cup of flour is not the same in cup and in grams I now learn to measure flour in grams
This is still my go-to cake. So easy and simple. Jenny, hope you and yours are safe and well.
Love this recipe, I keep coming back to it. I find it perfect for when we need a quick snack or a great birthday cake. Perfect recipe thank you so much😊
It worked!! Coconut Oil does work. After it slightly cooled I took it out of the cake pan and it will be a go for me if I don’t have any oil.
I took mine hot and ready out of the oven just now!! Once it slightly cools I will take it out of the pan and see if it falls apart. ( Second time using coconut oil!!)
I have made this cake so many times my family loved it!! Almost every time I bake they ask if I could make it. It is amazing and in my family it is gone in JUST one day. This recipe is a family treat and is most recommend to make. Round of applause for Jenny. It is very fresh, and wonderful! I recommend for you guys not to put frosting on the cake because it is perfectly fine how it is but its totally up to you right? If I don’t have vegetable oil I use butter, melted and cooled completely. I have tried coconut oil but it did not work as good your cake will fall apart. But I am going to make it again today and try coconut oil again to see how it turns out on my second try with coconut oil. Again this recipe is fantastic and you should definitely give it a try!!
Thanks Jenny.
Thanks for a great recipe! I followed the directions exactly and, while I was surprised there was no butter, it turned out to be perfect. Serving with strawberries tonight!
Made this today to serve with fresh strawberries for dessert tonight and only put in 1/2 c of sugar and 1/4 c of oil ( extra light olive oil). No salt. So pleased, as not only is the cake tender and moist, but delicious as well. It will be my ‘go to’ cake recipe from now own. I followed the rest of the instructions exactly. Thank you Jenny.
Just made this to eat with fresh strawberries. Definitely will be making again. So good
Thanks for such an easy homemade cake recipe
GREAT RECIPE! YUMMMMY! EASY. Made lemon icing using Country Time Lemonade with cool whip. Perfect for after dinner cupcakes.
Thank you Jenny! This is the best cake for us. No frosting needed. Made this countless times. Even with getting distracted and adding ingredients out of order, this cake delights.
Thanks for leaving the website up. Many happy and blessed years to you and yours!
YES!! No frosting needed and is a very tasty recipe!
Just pulled it out of the oven and it is gorgeous. It is cooling and I’m going to do my own chocolate whipped frosting. This cake is for my S/O.
Made this at Easter to use up some frosting. It is delicious. Highly recommend it.
Also makes a dozen cupcakes! Reduce baking time to 16-18 minutes, yum!
Im going to make this right when i get back from school I love to bake.
What is a cake stripper?
Please use the link I provided.
I want to bake this cake tonight for supper, but have never heard of a cake-
Stripper , could you please explain, dear?
Thank you so much.
Please use the link in the recipe about cake strips.
This cake was so easy and so yummy. I only used 2/3 cup sugar as I was using the cake for strawberry shortcake. I did have to bake it for more like 35 minutes but it turned out perfect. Definitely a keeper!
My daughter had to make a dessert for a school project. This was the perfect difficulty for her. I didn’t have any milk though so we used coconut milk. Also, she put sprinkles inside the batter. The cake is soooo delicious. I will be using this recipe again. Thank you!!!
Hi all,
Needed a quick cake for just the two of us and thought this would be the perfect size. My cake has been in the over for over an hour! The outside is beautifully browned, sort of crunchy like the top of an angel food cake, but the inside is still runny. What in the heck did I do? I thought I had followed the directions very carefully. And no, it’s not my oven. I have calibrated the temperature earlier and it is accurate.
Thanks!
i miss read the baking powder and did 1 and 1\4 cup my cake exploded in the oven. not a good start to my baking skills
It’s okay. We all make mistakes. I once thought a container of salt was sugar . . . It was the saltiest cake ever.
Me too. Salt and sugar look the same. In my cake it said to add two cups of sugar. I forgot to add labels to my salt and sugar and my cupcakes were sooooooo salty!! I did not know until I offered my friend one and she said that she would eat it later but when she took a bite her face was saying it was bad from what I could see. I took a bite of a cookie and said to her ” No need to eat it later I will get something else” . And it was her Birthday so I called someone to make a special cake and I went to pick it up. The rest of the day was amazing.
As fast/easy as it is delicious – I’m a pretty seasoned baker and this cake is a winner. Can be easily dolled up, too – I use both almond and vanilla extract, pull out some leftover icing from the freezer or slice it in half and spread the middle with lemon curd. And the size is perfect for a small family (sometimes a double layer cake is just too much). Thank you Jenny!
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!
I followed the directions and it was perfect. My husband is temporarily on a low salt diet so I used no salt. He still loved it!
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.
Yes it does!! Just maybe not with coconut oil I will try doing it again with coconut oil tonight!!
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.
Suspect your oven temperature. On my oven, 20 degrees has to be added to make things turn out. Have not checked it properly, but get the same kind of failures if set for the stated recipe temperatures.
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 !!