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Vanilla Cake Pan Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Molly Marzalek-Kelly

Vanilla Cake Pan Cake Recipe

When you’re after a classic vanilla cake, or in need of a quick and easy one-bowl dessert, this vanilla version of the classic cake pan cake won't disappoint. Its moist, fork-tender texture and rich vanilla flavor are sure to make this a favorite for any occasion.

At a glance

one 8” square cake or 9” round cake, 16 servings
Nutrition information


Choose your measure:



  • 1/4 cup unsalted butter, regular or vegan, at room temperature
  • 2 1/2 cups confectioners' sugar, sifted if lumpy
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • about 2 tablespoons water


  1. Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.
  2. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
  3. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.
  4. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.
  8. To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.
  9. Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.
  10. Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.
  11. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 1 slice, 68g
  • Servings Per Batch 16 servings
Amount Per Serving:
  • Calories 250
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 210mg
  • Total Carbohydrate 39g
  • Dietary Fiber 0g
  • Sugars 27g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.