Vanilla Cake Pan Cake
A simple vanilla cake with a smooth buttercream finish.
Ingredients
| Ingredient | Amount |
|---|---|
| Cake | |
| All-Purpose Flour | 240 g |
| Table salt | 0.75 tsp |
| Baking powder | 1.5 tsp |
| Baking soda | 0.5 tsp |
| Water | 198 g |
| Vegetable oil | 99 g |
| Granulated sugar | 149 g |
| Cider vinegar | 21 g |
| Vanilla Extract | 14 g |
| Almond extract | 0.5 tsp |
| Frosting | |
| ButterAt room temperature. | 57 g |
| Confectioners' sugarSifted. | 283 g |
| Table salt | 0.125 tsp |
| Vanilla Extract | 0.5 tsp |
| Water | 28 g |
| Finish | |
| SprinklesOptional; use only as needed. | as needed |
Method
- 1
Grease a deep 20cm square pan and heat the oven to 175°C/350°F. Combine flour, salt and leavening.
- 2
Whisk water, oil, sugar, vinegar and extracts, then stir into the dry ingredients.
- 3
Bake 30–35 minutes, until a skewer finds no raw batter. Let the cake cool in its pan.
- 4
Beat the frosting butter with icing sugar and salt; add vanilla and enough water for spreading. Frost the cooled cake.