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    Home » Desserts

    Easy Vanilla Cake

    Published: Jan 4, 2023 · by Nico

    Jump to Recipe

    This easy vanilla cake is effortless, wonderfully moist, and delicious, and you can make it with simple ingredients you already have in your pantry.

    It's extraordinary for birthdays and special occasions; it's light, sweet, and with the perfect crumb and topped with a creamy cream cheese frosting.

    Vegan vanilla cake squares

    Check out our best plant-based dessert recipes!

    On this page:
    • Ingredients
    • Instructions
    • Tips
    • Make Ahead & Storage
    • More Easy Cakes
    • More Vanilla Recipes
    • Recipe

    We get it; cakes can be intimidating, so we developed this vanilla cake recipe to be the easiest yet unbelievably tasty cake you'll ever make.

    It's a one-layer sheet cake, and you can totally make it with one eye closed and one hand behind your back. I promise!

    The ingredients are pantry staples; there are no eggs, cake flour, cake layers, or hard-to-find vegan ingredients.

    All you have to do is whip together all-purpose flour, sugar, baking powder, salt, water, oil, and vanilla extract.

    Sometimes keeping things simple is best. The cake's crumb is unbelievably moist and yet with a light and delicate texture. It cuts perfectly, and it stays together wonderfully.

    This is a life-changing recipe because you can now make vanilla cake whenever you feel like it with zero effort and without running to the store.

    Ps. you can easily turn this into a vegan vanilla cake by choosing a vegan sugar and dairy-free cream cheese and butter for the frosting.

    Vegan vanilla cake pieces with sprinkles

    Ingredients

    Vanilla cake ingredients

    Flour

    All-purpose flour works best.

    We haven't tested it with gluten-free flour, so not sure if it works.

    Sugar

    We use white sugar, but you can also use brown sugar.

    Water

    We prefer water to milk because it keeps the cake moist, light, and fluffy. You can substitute almond milk or any other milk of your liking for water.

    Oil

    Pick a neutral-flavored oil such as canola oil, sunflower oil, or vegetable oil. Avoid flavorful oils like olive oil or coconut oil.

    Also, we prefer oil to butter because oil makes a moister and lighter cake.

    Baking powder

    Baking powder is our raising agent of choice. There's no need for baking soda and vinegar.

    Vanilla extract

    We recommend a high-quality vanilla extract to infuse this vanilla cake with the most beautiful vanilla aroma.

    You can substitute the beans in a vanilla pod for vanilla extract.

    Salt

    You won't taste the salt, but it helps making the cake tastier.

    Cream cheese frosting

    cream cheese frosting

    We have finger-licking good cream cheese frosting made with cream cheese, butter, vanilla extract, and powdered sugar. Use vegan cream cheese and vegan butter to make it vegan.

    Optionally you can add grated lemon zest for a beautiful lemon aroma.

    Note: you can use any frosting for this cake, including vanilla buttercream frosting.

    Equipment

    We use an 8x8-Inch squared pan. You can also use a 9-Inch round cake pan. To use other pans, check out the "TIPS" chapter below.

    You can whip up the cake batter with a manual whisk, hand mixer, or stand mixer with a whisk attachment.

    Vegan vanilla cake with frosting

    Instructions

    Make the cake batter

    Preheat the oven to 340°F or 170°C. Line the bottom of an 8-Inch baking pan with parchment paper and butter the sides.

    baking pan lined with parchment paper

    To a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, and salt. Whisk well.

    Tip: we recommend sifting the flour to break off possible lumps and to make the cake lighter and airier.

    white flour in a bowl

    To second bowl, add the wet ingredients: water, oil, and vanilla extract. Whisk well.

    Vanilla and water in a bowl

    Pour the wet ingredients into the dry ingredients and whisk until just combined without overmixing. You can use a whisk or an electric hand mixer, but make sure not to overmix.

    Tip: overmixing will develop the gluten in the flour, making the cake heavy and gummy.

    cake batter with a whisk

    Transfer the vanilla cake batter to the prepared baking pan.

    cake batter in cake pan

    Bake the vanilla cake

    Bake immediately at 340°F or 170°C for 35 minutes or until a toothpick inserted in the center comes out mostly dry.

    Let the vanilla cake cool down for 15 minutes in the pan, then remove it from the pan and let it cool down completely on a wire rack.

    Tip: the cake must cool down before you eat it. The crumb will get firmer, less chewy, and more flavorful.

    Vegan vanilla cake base

    Make the frosting

    Take the butter out of the fridge and let it soften at room temperature for 15 minutes.

    To a mixing bowl, add softened butter and vanilla and beat with a hand mixer for 30 seconds or until creamy. Don't overbeat it, or it'll melt.

    Tip: Optionally, you can add the grated zest of an organic lemon.

    Beat the butter and cream cheese

    Add the cream cheese and beat for another 30 seconds or until combined. But, again, don't overbeat it.

    cream cheese and butter in a bowl

    Add the powdered sugar to the mixture. Sift it in if it's lumpy. Beat on low speed first, scrape down the sides, then beat on medium-high speed for 30 seconds or until perfectly smooth.

    Let it firm up in the fridge for at least 30 minutes or in the freezer for 15 before applying it to the vanilla cake.

    vegan cream cheese and lemon frosting in a bowl

    Apply the frosting

    Cover the cake with the frosting and keep it in the fridge if you don't eat it immediately.

    cream cheese and blue spatula

    Shortly before serving, you can add sprinkles on top, then cut it into squares and enjoy.

    Vegan vanilla cake with cream cheese and sprinkle

    Tips

    Make sure your baking powder is still active

    Baking powder can get stale and inactive if kept for too long in your pantry. To check if it's still active add 1 teaspoon of baking powder to a small bowl and pour half a cup of hot, almost boiling water over it.

    If the baking powder foams, it's still active, and you can use it. If not, it lost its raising magic.

    How to scale this recipe?

    This recipe is easy to scale. We calculated the scaling number for you. First, pick the pan size you want to use for your cake, then multiply all the ingredients in our recipe box by the scaling number in this table.

    Pan size in inchesScaling Number
    6.5 x 90.91
    8 x 81
    9 x 9 1.27
    9 x 13 1.83
    18 x 133.66
    16 x 225.50
    26 x 187.31
    Pan sizes and how to scale the recipe.

    How to scale cooking time?

    Smaller pan: keep the same temperature but bake for a shorter time. It takes about 5 minutes less per inch. Always check with a toothpick if the cake is fully baked inside.

    Bigger pan: keep the same temperature and increase baking time in increments of 5 minutes, checking with a toothpick to ensure the cake is fully baked. If you go over 50 minutes of baking time, lower the temperature to 320°F or 160°C.

    Vegan vanilla cake pieces and sprinkles

    Make Ahead & Storage

    Make Ahead: this vanilla cake is an excellent recipe to make one day ahead as it gets more flavorful as it sits in the fridge, and the frosting sets perfectly on top.

    Refrigerator: the cake keeps well and moist for four days. You can keep it in the fridge with the frosting on top. Best in a cake dome or some airtight container so that it doesn't absorb flavors from other foods in the refrigerator. Our advice when storing cakes is to remove onions, garlic, and other pungent foods from the fridge.

    Freezer: you can freeze the vanilla cake for up to 6 months without frosting. To do so, let it cool down completely and wrap it in 3 layers of plastic wrap.

    You can also freeze it with frosting for three months. In this case, keeping it in a freezer-friendly container is best.

    Thaw: defrost the cake in the refrigerator over several hours or overnight. Do not thaw at room temperature.

    More Easy Cakes

    Here are some more wonderful, delicious, and jaw-droppingly easy cakes:

    • Vegan carrot cake with 5-minute cream cheese frosting
    • Easy chocolate cake with chocolate ganache, a single-layer easy chocolate cake
    • Vegan lemon cake with a light and pillowy soft crumb and tangy flavor
    • 8-ingredient apple cake with tender bits of apple inside
    • Easy pear cake with cinnamon sugar coating and only 10-minute preparation
    • Blueberry lemon cake: it takes just 5 minutes to throw together and about 30 minutes to bake!
    • Easy orange cake with a simple orange curd filling, an Italian cake recipe
    • Vegan Lemon Cake
    • Vegan Carrot Cake
    • Easy Chocolate Cake
    • Lemon Blueberry Cake

    More Vanilla Recipes

    Want more easy desserts? Try these easy sweet ideas with few ingredients and vanilla-infused flavor:

    • 5-ingredient vanilla custard: ready in just 5 minutes, one of the easiest recipes on our site!
    • Vegan vanilla Panna cotta with homemade strawberry compote, light, and happy dessert
    • Vanilla cream cheese frosting: dairy-free, velvety smooth, and easy to make
    • Easy vanilla pie crust is perfectly crusty and flaky; make this pie "crostata" with jam or fresh berries.
    • Vegan Cream Cheese Frosting
    • Easy Crostata
    • Vegan custard (pastry cream)
    • Vegan Panna Cotta

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    easy vanilla cake

    Easy Vanilla Cake

    Author: Nico
    This easy vanilla cake is effortless, wonderfully most, and delicious. You can make it with simple ingredients you already have in your pantry.
    It's extraordinary for birthdays and special occasions; it's light, sweet, and with the perfect crumb, and you can top it with your favorite frosting.
    Print Recipe Pin Recipe Share Recipe
    4.75 from 12 votes
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 16 small squares
    Calories 186 kcal

    Equipment

    • 8x8-Inch baking pan or 9-Inch round cake pan

    Ingredients
     
     

    Cake's Wet Ingredients

    • 1 cup water
    • ¼ cup oil
    • 1 tablespoon vanilla extract or beans from a vanilla pod

    Cake's Dry Ingredients

    • 1½ cup all-purpose flour
    • 1 cup sugar
    • 1½ teaspoon baking powder
    • ¼ teaspoon salt

    Cream Cheese Frosting

    • 2 ounces butter or dairy-free butter
    • 1 tablespoon vanilla extract
    • 4 ounces cream cheese or dairy-free cream cheese
    • 1 - 2 cups powdered sugar
    • ½ lemon the grated zest optional

    Instructions
     

    CAKE

    • Preheat oven to 340°F or 170°C. Line the bottom of your pan with parchment paper and brush sides with butter.
      baking pan lined with parchment paper
    • To a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, and salt. Whisk to combine.
      dry ingredients in a bowl
    • To a second bowl, add wet ingredients: water, oil, and vanilla extract. Whisk to combine.
      wet ingredients in a bowl
    • Pour wet ingredients into dry ingredients and whisk until just combined, without overmixing.
      cake batter with a whisk
    • Transfer cake batter to prepared baking pan.
      cake batter in cake pan
    • Bake at 340°F or 170°C for 35 minutes or until a toothpick inserted in the center comes out mostly dry.
      Let cake cool down 15 minutes in the pan, then take it out and let cool down completely on a wire rack.
      cake cooling down on wire rack
    • Spread frosting on top, keep in the fridge if not eating it immediately.
      frosting on vanilla cake
    • Cut into squares, then you can add sprinkles on top before eating.
      easy vanilla cake with frosting

    FROSTING

    • Soften butter at room temp for 15 minutes, then add it to a mixing bowl with vanilla extract and beat with a hand mixer for 30 seconds.
      Optionally, you can add grated lemon zest for some tang.
      Beat the butter and cream cheese
    • Add the cream cheese and beat for 30 more seconds.
    • Add powdered sugar, beat on low speed first, scrape down sides, and finish beating on medium-high speed until perfectly smooth. Don't overbeat it.
      Let it firm up in the fridge for 30 minutes, or in the freezer for 15 minutes, before applying it on the cake.
      vegan cream cheese and lemon frosting in a bowl

    Video Recipe

    Easy Vanilla Cake with Frosting

    Notes

    Nutrition information is an estimate for 1 small square of vanilla cake with frosting out of 16 squares.
    TIPS
    - Don't overmix; overmixing develops the gluten in the batter making the cake heavier and gummy.
    - Let cake cool down completely; it will taste better and have a more pleasant texture.
    - Make sure your baking powder is active by pouring ½ cup of boiling water onto one teaspoon of baking powder. If it foams, it's good.
    - Scale this recipe and use any pan you like. Check the scaling table in the TIPS chapter in the body of this blog post.
    MAKE AHEAD & STORAGE
    - Make Ahead: this vanilla cake is an excellent recipe to make one day ahead as it gets more flavorful as it sits in the fridge, and the frosting sets perfectly on top.
    - Refrigerator: it keeps well and moist for 4 days. You can keep it in the fridge with the frosting. Best in a cake dome or some airtight container so that it doesn't absorb flavors from other foods in the refrigerator. Our advice when storing cakes is to remove onions, garlic, and other pungent foods from the fridge.
    - Freezer: freeze for up to 6 months without frosting. To do so, let it cool down completely and wrap it in 3 layers of plastic wrap. You can also freeze it with frosting for 3 months. In this case, keeping it in a freezer-friendly container is best.
    - Thaw: defrost the cake in the refrigerator over several hours or overnight. Do not thaw at room temperature.
    MAKE IT VEGAN
    To make this recipe vegan you can use white beet sugar, vegan sugar, or organic brown sugar, and use vegan cream cheese and vegan butter for the frosting.

    Nutritional Values

    Nutrition Facts
    Easy Vanilla Cake
    Amount Per Serving
    Calories 186 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g25%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 15mg5%
    Potassium 66mg2%
    Carbohydrates 24g8%
    Dietary Fiber 0.4g2%
    Sugar 13g14%
    Protein 2g4%
    Vitamin A 184IU4%
    Vitamin B6 0.01mg1%
    Vitamin E 1mg7%
    Vitamin K 3µg3%
    Calcium 27mg3%
    Folate 26µg7%
    Iron 1mg6%
    Manganese 0.1mg5%
    Magnesium 4mg1%
    Zinc 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this easy vanilla cake you might also enjoy the following:

    • 35 Easy Desserts
    • 43 Plant-Based Desserts
    • Vegan Summer Recipes (Dinners & Desserts)
    • 40 easy dinners
    « Potato Frittata (No Eggs)
    15 Mushroom Recipes (easy & healthy) »

    Reader Interactions

    Comments

    1. Franco giambona

      April 25, 2022 at 10:50 pm

      Made it tonight for my wife Carla’s Birthday. In the fridge at the moment, waiting to try it later tonight……but everything looks great so far.

      Reply
    2. Tahira

      October 02, 2021 at 8:09 pm

      If I used cake flour instead can I skip the sugar syrup?

      Reply
      • Nico

        October 25, 2021 at 10:55 am

        Hi Tahira, the syrup on the cake is optional. It stems from Italian tradition so it softens the cake and makes it even more moist 🙂 however, the cake is most definitely still eatable without the syrup.

        Reply
    3. Radha

      September 30, 2021 at 6:48 pm

      Thank you! Will be making this for my birthday in a couple of weeks 🙂

      Reply
    4. Radha

      September 30, 2021 at 1:55 am

      Hi, I am so excited to try this recipe! Can you please specify the depth of your cake pan?

      Reply
      • Nico

        September 30, 2021 at 8:48 am

        Hi Radha, the depth is 6.5 cm or 2.5 inches. Hope this helps 🙂

        Reply

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