This Easy One Bowl Vanilla Cake is my “go to” cake recipe. It’s moist, stack-able, and substantial with a fantastic texture.
Yes, this Easy One Bowl Vanilla Cake has a box base, but before you dismiss it completely, know that I’ve been a custom baker for 4 years and everyone that orders my vanilla cake raves about it! I have yet to find a from scratch recipe that tops what this cake has to offer. It’s so versatile! You can use it for cakes large and small, cupcakes, stacked cakes, carved cakes… the possibilities with this cake are endless! And who doesn’t like a simple white cake?!
Everyone Should Know How to Make a Birthday Cake!
Baking a Cake is a great way to tell someone that you care. That they are special. That they matter. And it doesn’t need to be anything spectacular. But it DOES need to taste GREAT!!! You know the old time saying, “it’s the thought that counts,” right? Well it’s true.
If you make a cake for someone you love and it looks like a train wreck, it honestly won’t matter as long as that cake tastes fantastic! And this Easy One Bowl Vanilla Cake will check that box EVERY. SINGLE. TIME!!!
I have nothing against a good ‘ol box cake. Box cakes are reliable. They are designed to be no-fail, easy and convenient. If you live somewhere where baking doesn’t come easy, a box base cake might be a better fit. I personally live at a very high altitude. Since moving 3 years ago from 4,370′ to 5,000′ you wouldn’t imagine the difference it made in baking my cakes! I had to adjust nearly every recipe. (I also switched from an electric to a gas oven, and I think that made a difference as well!) But one recipe that didn’t need any adjustment was this Easy One Bowl Vanilla Cake! It still bakes up perfectly each time!
So step up your game, and let’s do this! Try it out, because even people who “don’t like cake” have given positive reviews about this cake! Pair it with my Perfectly Perfect Vanilla Buttercream, or if you’re short on time, my Fluffy Cream Cheese Frosting and you’ll be the go to cake person, no question!
Lets start with the basics, Ingredients! One of the things that makes this cake so moist is the use of Sour Cream! I LOVE Sour Cream in Cake! This is what gives the cake moisture and base. I need my cakes to be stable because I often decorate them, stack them, or even carve them. But regardless, I think a good cake is one that you only need one slice of. I hate when I go to a party and the cake is so light that I don’t feel satisfied. This is due to a lower fat content in the cake itself. Let’s face it, if you are eating a piece of cake, you want it to be worth it! This Easy One Bowl Vanilla Cake is worth every single bite!
And the best part about this cake is how EASY it is to make! Throw it all in the bowl, mix and bake!!! What?!!! Seriously, it’s that easy.
Want to Add Sprinkles to your cake?
Make sure your frosting is still tacky. If you are using a crusting buttercream, like my Fluffy Cream Cheese Frosting, you will want to add sprinkles immediately after covering your cake. If you use a meringue based buttercream I recommend chilling your cake prior to adding sprinkles.
If you like the way the sprinkle placement looks on this Pink Birthday Cake, make sure to hand place a few above the line of sprinkles. It takes a little extra time and effort, but the results are worth it!
**This recipe is adapted from Rose Bakes’ White Almond Sour Cream Cake.**
Happy Baking! -Chels
One Bowl Vanilla Cake
- 4 Large Egg Whites (or 3 Whole Eggs)
- 1 Cup Sour Cream
- 2 Tbsp Vegetable Oil
- 1 Box Pillsbury White Cake Mix
- 1 Cup Granulated Sugar
- 1 1/2 Cup All-Purpose Flour
- 1 1/3 Cup Water
- 1 tsp Vanilla
- 1 tsp Almond Extract
- Preheat Oven to 325°.Grease and line with parchment paper: 4- 6" round pans, or 3- 8" round pans. Add all ingredients into the bowl of a stand mixer. Mix together on medium speed for 1-2 minutes or until fully combined. If baking in 4- 6" rounds: Fill each pan with 13 oz. of batter. Or fill about halfway if you don't have a kitchen scale. Then bake for 30-34 minutes or until a toothpick inserted into the middle of each layer comes out clean or with only a few moist crumbs.If baking in 3- 8" rounds: Fill each pan with 17 oz. of batter. Or split evenly between each pan. Bake for 30-38 minutes or until toothpick inserted into the middle of each cake comes out clean or with only a few moist crumbs.For Cupcakes, line cupcake tins with Cupcake liners and fill with an Ice Cream Scoop (about 1/2 full). Bake for 16-18 minutes or until a toothpick comes out clean.Remove cakes from oven and let them rest in the pan for 10 minutes. After 10 minutes invert each layer onto a cooling rack to cool completely.