In my house, spring is cake season! Starting with my older son's birthday in March, and ending with my dog's birthday at the end of May, there is an occasion for a cake every three weeks. Hooray for cake!
However, even the most enthusiastic baker (i.e., ME) gets a little weary after the third or fourth cake. It's tempting then to just grab a box of cake mix and a container of frosting. I understand! It seems like the easiest solution: grab a box of mix, dump it into a bowl, beat it with some water, oil, eggs...but wait!
This recipe takes approximately 45 seconds longer to pull together than a boxed mix, and it tastes so much better. It uses ingredients that you likely have right now in your own kitchen - nothing complicated or requiring a trip to a specialty store. This delicious vanilla cake is also vegan, much to the (pleasant) shock and surprise of my non-vegan family!
Pair this cake with my favourite 2-Ingredient Chocolate Frosting, and you've got yourself a quick and easy cake that's perfect for any celebration, made with items you already have in your own pantry. Perfection!
NOTE: This can also be made into cupcakes; simply decrease baking time to 20 minutes. My 9-inch round pans are not very deep, and so I get 2 9-inch round cakes and about 6 cupcakes from this recipe. It's the best of both worlds!
Start with two 9-inch rounds (and maybe a few cupcakes).
Flip one layer over, and frost the bottom-side-up.
Set the other layer on top, right-side-up, and frost.
Slice. Eat. Repeat.
Want more easy and delicious cake ideas? Try Not-Just-Plain Vanilla Cupcakes, Va-Va-Va-Voom Velvet Cupcakes, or Pot of Gold Cupcakes and choose your own frosting adventure!