Bethany Wiberg Recipe

Dinette Cake - THE BEST VANILLA CAKE EVER!

By Bethany Wiberg bfaithj


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Bethany's Story

During the summer I teach a baking and cooking camp to students from 2nd through 8th grade. At the end of cooking camp we teach the students some basics of baking and let them make a cake and then decorate it. This year my camp's head instructor found this recipe, so I can't take claim as my own even if i wish I could. :) It is my favorite cake and anyone who has tasted it claims it is their favorite as well. Trying it, you will NOT regret it and it's super easy!!

This tastes great with store bought icing or home made icing if you're up for the messy task. I make it with Buttercream icing; you can find the recipe for that here as well.

Ingredients

1 c
sugar
2/3 c
milk
1/3 c
canola oil
1
egg
1 tsp
vanilla extract
1 1/2 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
BUTTERCREAM ICING
1/4 c
butter (softened)
1/4 c
shortening
3 c
confectioners' sugar
1/2 tsp
vanilla extract
1 - 2 Tbsp
milk (1 to 2 depending on consistency that the icing is taking)

Directions Step-By-Step

1
Cake Directions:
2
In a large bowl, beat the sugar, milk, oil, egg, and vanilla until well blended.
3
Combine the flour, baking powder, and salt.
4
Gradually add to sugar mixture until blended.
5
Pour into a greased 9 -in square baking pan. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted near the center comes out clean.
6
Cool on a wire rack. Serve with fruit or ice cream if desired. Can make about 8 - 9 servings.
7
Icing Directions:
8
In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids
Hashtag: #Vanilla

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20 Comments

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Bobby Webb Bobdoescooking
Jan 6, 2014
Hi Bethany, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click justapinch.com/...ds-and-drinks-only hope to see you there. Bobby
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Cari Butler butlermama
Jul 26, 2013
Tip for making an even fluffier moister cake...using this recipe, eggs should be at room temperature. Separate your eggs and whip whites with 1/2 Tbs merengue powder till stiff peaks form and set aside. Cream shortening with sugar and yolks then add milk and sifted dry ingredients. Add 1/3 more milk than recipe calls for.
user
Cari Butler butlermama
Jul 24, 2013
Tried this recipe as is and then substituted butter flavored crisco for the oil. It is such a great and simple recipe. When you use shortening instead of oil you get a fluffier texture. Thanks for posting.
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Diane Jarmon coco929
Dec 12, 2011
Got it written down....going to kitchen to start it......thanks 4 share....it's raining and wanted to bake a cake!!!!I will post comments after we eat it.....