Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
There are two reasons this vanilla cake is the best ever. One: It's the easiest cake to whip up. And two: It bakes perfectly every single time.
Servings and Ingredients
|2 c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee salt|
|½ c. Hy-Vee canola oil|
|1 ½ c. Hy-Vee granulated sugar|
|4 Hy-Vee large eggs|
|1 tbsp. Hy-Vee vanilla extract|
|1 c. buttermilk|
|Vanilla frosting, such as: Swiss Meringue Buttercream Frosting|
Things To Grab
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Large bowl
- Stand mixer or electric mixer
- Wooden toothpick
- Wire cooling rack
In a large bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a stand mixer fitted with a paddle attachment, combine canola oil, sugar, eggs, and vanilla until well combined. Beat in flour mixture until just combined. Slowly beat in buttermilk; do not overmix.
Pour batter into prepared pan. Bake 25 to 30 minutes or until a toothpick inserted near center comes out clean. Remove cake from oven and cool completely on a wire cooling.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 26g
- Protein: 3g
Hy-Vee Test Kitchen