Quick And Easy Vanilla Sheet Cake Recipes

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EASY VANILLA CAKE



Easy Vanilla Cake image

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Provided by Sapphire Bang

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
  • Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g

QUICK & EASY VANILLA CAKE



Quick & Easy Vanilla Cake image

Try to have your oil at room temperature and aerate your flour before measuring. This was not an easy recipe to perfect so for a good result, do not make any changes. - Jenny Jones

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (less 2 Tablespoons) cool water
1/3 cup vegetable oil (I use avocado oil)
1 Tablespoon distilled white vinegar
1 1/2 teaspoons vanilla

Steps:

  • Preheat oven to 350° F. Grease a 9-inch round cake pan.
  • Place dry ingredients into a bowl and combine well, stirring or whisking until thoroughly blended.
  • In a small bowl, combine water, oil, vinegar, and vanilla.
  • Add liquids to flour mixture & gently stir until there are no lumps (about 30 seconds).
  • Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely in the pan and frost. (try my 2-Minute Vanilla Frosting)

QUICK AND EASY VANILLA SHEET CAKE



Quick and Easy Vanilla Sheet Cake image

Quick and Easy Vanilla Sheet Cake is a cake-mix recipe for when you're short on time! Whether you've got a birthday to celebrate, or you're just looking for a simple vanilla cake recipe, this dessert will not disappoint!

Provided by Melissa Griffiths-Bless this Mess

Categories     Dessert

Time 42m

Number Of Ingredients 7

1 box Betty Crocker cake mix (Yellow, White, White Butter Recipe, and Yellow Butter Recipe all work great)
Ingredients called for on the back of the box
1/2 cup butter (no margarine here please!)
1/4 cup milk
4 to 4 1/2 cups powdered sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Make the cake batter according to the package directions and spread it evenly into a large greased, rimmed sheet cake pan (also called a Jelly Roll pan, should measure about 17 1/2 inches by 13 inches). Bake until the cake is cooked through. You'll start to smell the cake and the cake will spring back when touched lightly, 12 to 15 minutes.
  • While the cake is cooking, in a small sauce pan heat the butter and milk over medium heat until the butter melts, stirring often. Remove from the heat. Add the powdered sugar to a large bowl (you can also use a stand mixer here) and slowly whisk in the melted butter mixture into the powdered sugar. Stir until well combined and no lumps remain. Add the almond and vanilla extract and stir to combine.
  • While the cake is still warm (let it sit for maybe 5-7 minutes, you want it hot but not pipping hot), drizzle the icing over the warm cake and then use a spatula to spread it to the edges. If you try to spread too much or go over the same place again and again you are going to pull up the top off the cake and get crumbs in your icing. The goal is to quickly spread it out and move on... too much fussing will just make a mess.
  • Add the sprinkles while the icing is still warm. The sprinkles will also cover any messes you made if you tried to spread the icing too much.
  • The cake is great warm, at room temperature, and even the next day. No need to refrigerate over night, sugar is an excellent preservative. I have a plastic lid that fits my sheet cake pan and makes traveling a breeze. I highly recommend a lid for your pan.

Nutrition Facts : ServingSize 1 piece, Calories 209 calories, Sugar 29.2 g, Sodium 147.6 mg, Fat 6.4 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 37.7 g, Fiber 0 g, Protein 1 g, Cholesterol 12.3 mg

TRES LECHES CAKE



Tres Leches Cake image

A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup heavy whipping cream
1 container Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  • In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g

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