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
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.
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.
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
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?
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?
That can be caused by several reasons: 1) The oven was too hot. 2) Over-mixing the batter. 3) Using the wrong size pan. 4) Changing something in the recipe. 5) Opening the oven door too many times. 6) Expired baking powder.
Be sure to follow the recipe exactly.
I didnt open the door but just that one time. I followed the recipe to a tee. The only thing I have not done is to check the temp so I will go buy that tomorrow and calibrate. Thank you for your answer.
I had this exact same problem. I needed to poke it after 30 minutes and decided it needed 5 more minutes and that was enough to make it fall slightly in the middle. I’d try baking it for 35 minutes and pull it out. I have a feeling it was due to it not being done completely.
Just set your timer and do not open the oven until it goes off. then slide the cake and the rack out check the cake with a tooth pick or skewer to see if done if not put back in for a minute and check again.
Your recipe doesn’t state to use buttermilk but I read a note you added and it said you did. So should I use buttermilk or sweet milk?
Please direct me to the note as I can not find it.
I’ve looked and looked for a simple, delicious cake like this to make for my husband. Great cake!!! Thank you for publishing it. It is a moist, easy cake to make.
I’ve looked and looked for a simple, delicious cake like this to make for my husband. Thank you for publishing it. It is a moist, easy cake to make.
Hi Jenny, I made this recipe today for a gathering. It came out delicious and moist. Also made your 2 minute frosting. I used the Hershey special dark cocoa. This was very creamy and rich. Lots of compliments..BTW, I make many of your recipes from 2 hour crusty bread, which everyone loves, to the Cinnamon raison swirl bread.AWESOME..I think I will make the braid next time..I have also made your pita bread. Delicious..Love your site. I love cooking and baking, especially trying new recipes. I have been making English Muffin Bread, which is incredibly easy and delicious. Let me know if you would like this recipe. Believe me. I make this alot forfriends and family. They cannot get enough of it. I think you would agree.
The cake came out amazing!!!!
but since I have a gas stove and oven I lowered the heat to 300 and it cooked perfectly for 20 minutes but I did preheat for 350 and I used a 9 inch pan.
Since my family is a fan of Almond cake I tried almond extract instead of vanilla and made a soaking syrup with almond you can add Brandy if you like
perfect delicious scrumptious cake Thank you so much for the recipe
I doubled the recipe as I like making Layer cakes. Also added a tsp salt to the recipe. Made 24 cupcakes that baked perfectly at 14 minutes. Tastes like a cake mix. All in all not a fail…I’ll take it.
I am going to try using this cake as a base for a pineapple upside down cake!
I made this cake as a base for pineapple upside down cake…it turned out great…I would suggest doubling recipe if you use a 13×9 pan because it was a little flatter than I am used to but tasted great with warm pineapple mixture on bottom
Hi Jenny.
Thank you again.
I made this recipe today. It was good and fluffy and very easy to make. the only issue was it tasted floury, like it was nor cook well. When I inserted the clean knife, it came out clean at 35 min. The only thing I changed was that I used self rising flour instead all purpose flour as you indicates in recipe.
What do you think? other than that it would have been super.
Every day I searching your website.
thank you
I suggest trying it with all purpose flour and see if it’s better.
Thank you Jenny.
I will do.
Thank you
I use self rising flour and it doesn’t have a taste, it sounds like you didn’t mix the batter up enough.
Really good cake. Easy. Don’t over mix the batter! Do add more vanilla and/or almond extract. I bake it in a loaf pan (45 minutes, 350) and pour ganache over it or split in half and fill with fruit and cream for our free community lunch. If you are an over mixer, over mix your liquids and fold in the dry with spatula.
Very good, very simple cake. Fast, easy, and doesn’t require uncommon ingredients (I never have cake flour, for instance, so cake is often hard to make). Anyone whose cake comes out dry has likely over-mixed the batter. I found it perfectly moist.
I don’t love the recommended chocolate frosting recipe (it’s too bland and gritty), but there are plenty of other options in that regard. Great cake recipe I’m adding to my collection!
Wonderful cake…I did beat eggs for three minutes…and added one tablespoon instant vanilla pudding mix to boost flavor and a tad more sugar….kept everything the same…….it was a moist sponge type cake……a keeper…..thank you for sharing…..
Just made the cake I used almond instead of vanilla my son loved it, cakes a little dry but tasted ok
I’m baking right now. Hope it tastes good or great
Hi Jenny! I’m a new fan of you. My mom and I are going to bake the cake now! I just KNOW it’s going to taste AWESOME! 👋🍰🎂🧁😎👋
Hi Jenny I’m new fan .
My kids and I love this recipe along with your chocolate cake recipe.
Its was so simple thank you for sharing.
Happy Holidays 🤗
This little layer makes a great pineapple upside down cake. Delicious.
Delicious, easy cake! I used it for strawberry shortcake. Next time I will add a teaspoon of butter flavoring.
Hi Jenny, l’m a new fan of you. I Love your recipes it make me feel like a real chef.😄 Can l use this cake for a tres leches cake?.. I made the apple pie and it was delicious. Now l checking all of your recipes. Thank you, Thank you, thank you.
I made it gluten free. Not sure if oven or gf flour caused it, but cake did not brown on top. I used wax paper and cooked 30 min. I did use reduced sugar suggestion and topped with cherry pie filling. It is good.
I forgot to mention that I also used cashew milk.
I’m so happy to have found this recipe. I never have fresh milk in the house so I used 1/4 cup evaporated milk and 1/4 cup of coffee. I also used 1/4 cup of brown sugar and 1/2 cup of white granulated sugar. It is so good. This time I put a pineapple and powdered sugar glaze on it. Delicious!😋
I’ve made this a few times and i prefer it with the full amount of sugar and with salt. I wanted a fluffier cake, so this time I used the genoise method : gently warm the eggs and sugar over a double boiler, and then add the flour by hand. I mixed the liquids together and folded that in. The result was a soft and smooth cake. Thank you Jenny
I can’t believe how easy and how mine turned out just like the picture. I topped mine with a peanutbutter icing .
Very good.
I will make the next one with almond flour and see how it goes. Thank you
I have made this cake two times absolutely delicious. I am wondering if I could make the batter and put on top of a prepared strawberry rhubarb mixture in tbe bottom of the pan.?
Thank you
Jenny
This receipe was easy to make and delicious. We used 2/3 cups of sugar and topped with strawberries and blueberries. Everyone went back for more!
Hi Jenny,
I just made this one bowl yellow cake last night and I was so excited! It is just the right size for a few people and I like not always having a 2 layer cake to have to eat up. This was perfect. Such a great texture and perfect flavor to dress up or eat just as it is.
I did have some left over pineapple rings and maraschino cherries in the fridge and immediately thought of Pineapple Upside down cake. So this time I used 1/4 C of almond milk – we are dairy free here – mixed with 1/4 C of pineapple juice and that was the only tweak to the cake because I wanted pineapple flavor in the cake. No butter melted in the pan first. I lined it with parchment paper and just popped in 1/3 C of light brown sugar and spread it out and laid the pineapple rings and a cherry in the middle of each one on top of the sugar then poured that lovely batter on top. I baked the cake at 350 for 30 minutes and it was golden brown and baked to perfection. I inverted the cake on a plate, removed the parchment, and let it cool about 20 minutes. We cut into it and it was perfection.
Thanks for the yummy recipes and the entertaining and easy to follow videos. You are such fun to watch! I have tried several of your recipes and I haven’t ever been disappointed.
Thank you for sharing this with us.
I mixed it all by hand and used self rising flour and omitted baking powder. I also used butter and nut extract like my Grandmother did in her yellow cakes. I also used FF milk. Just used what I had on hand and it turned out great. I will use this as my go to snack cake since I just eat mine plain. Thank you so much.
Hello, and thank you so much for this recipe. I baked it once and it came up awesomely delicious. No need for frosting, nor fruit or anything. I like my cake plain. I used it for a treat to accompany my mid-afternoon coffee. I was surprised it was so yummy, so I had to bake another one to make sure the first one wasn’t a fluke. Lol. I don’t have the gift of baking😁 …but your recipe is that amazing! Once again, such a simple recipe made my cake come out extraordinarily! Now I’m PMS-ing big time, and I’m craving chocolate. Do you have another simple recipe for a chocolate cake ( no frosting) or how do I convert this cake into a chocolate cake without ruining the recipe please? Thanks a million 😊
See my Quick & Easy Chocolate Cake.
Excellent quick cake recipe. I’ve made this recipe three times using an 8-inch square pan lined with parchment on the bottom. It’s very easy to hand-mix the batter because the recipe uses oil not butter, no need to use a mixer. I made a lemon cake by substituting lemon extract instead of the vanilla extract and topped the cake with a light glaze of confectioners sugar mixed with fresh lemon juice. Really great summer cake served with vanilla ice cream and slices of fresh fruit.
Wow, a food blog that gets right to the recipe without the unnecessary novel preceding it like on every other ad-riddled blog. Well, looks like I’ll be trying your recipe!
Lol on the novel…. yup, i agree….how pleasant to JUST get the recipe!!
I couldn’t agree more, I really don’t want to read someone’s life story just to get a recipe 🙂
Do you think I could replace the sugar with raw honey? If so would I need to alter any of the other ingredients???
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
came out perfectly & I added cherries 🍒
Delicious 😋
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.
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!!
my cake turned out LITERALLY like cornbread… dry and dense also. anyone else?
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.
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
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 wouldn’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.
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?
Using this cake recipe to make a peach dump cake tonight. Excited – will let you know how it turns out. Thank you.
How did the peach dump cake turn out?
I just made Jenny’s original yellow cake recipe with the chocolate frosting. It turned out great! I passed Jenny’s site along to my daughter and friends. The other week I made her chocolate cake recipe with no eggs. Oh my, it was so moist, tasty and everyone thought it was delicious.
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.
Look on Internet how to test yeast, baking soda, baking powder for baking. I have used all well outside of expiration dates , IF they still test active.
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.
What if u don’t havebaking power!!!?
WHAT if u don’t have baking power!!!?
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.
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.
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
Wat if i dont have any vanilla
You can use almond extract or another extract because the vanilla is for flavor. Hope this helps!!
Great cake!!!!
There is NO-THING more to say!!
THANK YOU FOR SHARING!!
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 🙂
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.
Just found this site. Awesome. Making bread, pizza and this yellow cake. Thank you, Jenny
Would it work to double recipe and put in 9 x13 inch pan?
What if I can’t use milk??
Hi,
I also have a milk problem and was hoping for an answer for a substitute for the milk.
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.
Is this cake sodium free?
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.
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
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
Did you use the pudding in place of an ingredient?
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!
Making it now in my air fryer.. it’s looking good
Jenny
Why does the chocolate cake uses baking soda and the vanilla use baking powder?
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.
Thanks for this wonderful recipe! I baked this cake yesterday for my niece’s birthday. Everybody loved it.It was a huge hit.
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. I’ll make this again
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.
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.
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
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!
How me CH cinnamin did u used?
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.
I just used it to make cupcakes they turned out very well thank you
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!
Forgot to mention – FYI: I used full-fat buttermilk in place of low-fat milk.
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
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
This cake was moist fluffy and delucious! Not to mention Easy!!
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 soda😂 still came out as cake.
Thanks for the easy recipe!
The cake exploded in my oven and was to dry
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?