Who doesn’t love a simple cake recipe that you can whip up in a few minutes without even pulling out your electric mixer? Today, I have a fantastic yellow sheet cake that is so easy and inexpensive with a fine grain texture to tell you about.
Believe it or not, this is the quick mix type that you use one large mixing bowl and basically just combine all the ingredients. To incorporate, you can use a fork or a whisk. I prefer using a whisk because it is easier when holding that mixing bowl for giving it some vigorous whisks. However, if you don’t have a whisk, a fork does suffice.
Some bloggers will give you recipes on the gourmet side with some ingredients that are more expensive to buy as well as a complicated process to prepare. On the other hand, I don’t cook that way and only use common inexpensive ones that are more affordable to fit within my budget.
In fact, when I see recipes with fancy ingredients that jack up the price of what I want to make, I do one of two things. Either I eliminate that costly ingredient and make the recipe without it or I substitute with a cheaper ingredient.
This recipe that I want to share with you uses canola oil and just two eggs besides a few other common ingredients that are in your refrigerator and pantry. What I am saying is this is one that won’t have you running to the grocery store when your family or last minute company pops over and you would love to serve a quick dessert.
You can frost it with your usual favorite frosting. I use a butter cream icing. Sometimes, I do a plain vanilla, chocolate, lemon, or peppermint or chocolate-peanut butter versions of buttercream.
I hope you try my recipe because it really is a keeper for how delicious, easy and inexpensive it is.
You also may want to try another easy yellow oil cake that I make that is also very good. It uses a few tablespoons of a cornstarch.
Simple Cake Recipe
- 2-1/4 cups of sifted flour
- 3 ½ teaspoons of baking powder leveled
- 1 teaspoon of salt
- 1 ½ cups of sugar
- ½ cups of canola oil
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 2 large eggs
- frosting of your choice
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Mix all the ingredients in a large mixing bowl with your whisk. Give it a few good strokes to well combine everything. It should about two minutes to get it smooth without any lumps.
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Pour mixture into a well-greased baking pan (about 11-1/2″ x 8-1/2″).
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Bake in a 350-degree oven for about 30-35 minutes, depending on how your oven is regulated.
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Test with a toothpick, slender knife or cake tester to see if it is done.
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Cool before frosting with your favorite icing.
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ENJOY!
Did you make this recipe?
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can you substitute self-rising flour for the flour/baking powder/salt?
Author
Hi Theresa,
I honestly can’t tell you. I have never used self-rising flour in this recipe. In fact, I never have used it. I really don’t know if the baking powder would be the same in self-rising.
Baking powder and baking soda are tricky unless you level them. If you use too much or too little the cake can be bad.