Vanilla Bisquick Cake

Vanilla Bisquick Cake is perfect for both busy bakers and beginners alike. Quick to prepare with minimal ingredients, this cake is ideal for any occasion. By using a baking mix in the cake, a novice baker can make a delicious cake without a pantry full of baking ingredients. The mix contains baking powder, flour and salt in the right proportions to make the cake rise beautifully.

This simple cake is moist with a wonderful vanilla flavor and tender crumb. It is easy enough to make for an afternoon snack with a cup of coffee and would also make a great birthday cake or special occasion cake for Valentine’s day. You can make this recipe with the cream cheese frosting or if you want to keep it simple you could simply sprinkle powdered sugar over the top of the cake or make this easy Cookie Glaze recipe and drizzle it over the top of the cake.

You can use any leftover bisquick mix to make Bisquick Zucchini Cake or use it as pancake mix.

If you would like to try some easy cakes from scratch, olive oil cakes are always a good choice. Check out Orange Olive Oil Cake, Butternut Squash Olive Oil Cake, Chocolate Olive Oil Cake, Pumpkin Olive Oil Cake,  Apple Cinnamon Olive Oil Cake, Cherry Olive Oil Cake, Strawberry Olive Oil Cake and Blueberry Lemon Olive Oil Cake. They are all no mixer needed cakes.

If you would like to try a simple recipe for a delicious blueberry coffee cake that is made in a bundt pan check out Blueberry Pancake Bundt Cake. This cake would be a perfect breakfast with your morning coffee and fresh fruit. If you want to try some other coffee cake recipes and like a streusel coffee cake check out Applesauce Coffee Cake and Cherry Blueberry Crumble Cake which is an easy crumb cake recipe with a streusel topping. Any of these sweet treats would make great brunch recipes.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Make sure that the Bisquick mix is fresh for the best results. An outdated mix can affect the rise and taste of your cake.
• Room temperature eggs mix more evenly into the batter, helping the cake rise properly. If you forget to take them out of the fridge in advance, place them in warm water for a few minutes. Read Do You Really Need to Bake with Room Temperature Eggs?
• Use a good-quality pure vanilla extract for the best flavor.

SPECIAL EQUIPMENT NEEDED:

• Mixing Bowls: You will need one large mixing bowl for combining the ingredients. You will also need a medium bowl to make the frosting.
• Measuring Cups and Spoons: Accurate measurements are key in baking, so a set of measuring cups and spoons is necessary for measuring the Bisquick mix, sugar, milk, oil, and vanilla extract.
• Whisk or Electric Mixer: A whisk is sufficient for mixing the batter, but an electric mixer can make the process quicker and ensure a smoother batter.
• Baking Pan: A 9×9 inch square pan or a 9″ round cake pan is ideal for this recipe.
• Spatula or Spoon: A rubber spatula or wooden spoon is helpful for mixing the batter and spreading it evenly in the baking pan.
• Toothpick or Cake Tester: This is for testing the doneness of the cake. When inserted into the center of the cake, it should come out clean if the cake is fully baked.
• Cooling Rack: After baking, you will need a cooling rack to cool the cake, which prevents it from becoming soggy from steam accumulating underneath.

SUBSTITUTIONS:

• If you are out of white granulated sugar, you can use light brown sugar for a deeper flavor.
• Any dairy or non-dairy milk can be used in place of the whole milk. Almond, soy, oat, or coconut milk are good non-dairy alternatives. Buttermilk can also be used for a tangier taste. Low-fat milk and skim milk would also be good options.
• The vanilla extract can be substituted with almond extract, lemon extract, or orange extract for a different flavor profile.
• Any neutral flavored oil like canola or sunflower oil can replace the vegetable oil.

HOW TO STORE VANILLA BISQUICK CAKE:

• Once the vanilla bisquick cake has completely cooled, you can store it at room temperature. Keep it in an airtight container or cover it with plastic wrap or aluminum foil to prevent it from drying out.The cake should stay fresh for about 2-3 days.
• If your cake is frosted with the cream cheese frosting it is best to store it in the refrigerator. Place the cake in an airtight container or cover it well with plastic wrap.The cake will keep for up to 5-7 days in the fridge.

HOW TO FREEZE  VANILLA BISQUICK CAKE:

• Vanilla Bisquick cake can be frozen for up to 3 months. Make sure that the cake is completely cool before freezing it. Freezing a warm cake can cause condensation and make it soggy.
• Wrap the cake tightly in plastic wrap, making sure that all sides are covered. This helps to prevent freezer burn. For extra protection, wrap it again with aluminum foil or place it into a freezer-safe bag.

Grease and flour a 9×9 inch baking pan or a 9″ round cake pan.

In a large bowl, beat the eggs with a whisk. Add the milk, vanilla extract, and vegetable oil. Whisk until well combined

Stir the Bisquick mix and cup of sugar into the wet ingredients. Make sure that the dry ingredients are thoroughly mixed in and that there are no lumps in the batter.

Pour the cake batter into the prepared baking pan. Spread it evenly with a spatula. Place the pan into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature.

Beat together the softened butter and cream cheese until smooth. Add the vanilla extract, then gradually incorporate the powdered sugar until you achieve a creamy, spreadable consistency. Add a few drops of food coloring is desired. Once the cake is completely cool, spread the frosting evenly on top.

Vanilla Bisquick Cake

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Serves: 6-8 servings Prep Time: 10 minutes Cooking Time: 25-30 minutes

Ingredients

• CAKE:
• 2 large eggs
• 1 cup milk (whole)
• 2 tsp vanilla extract
• ¼ cup vegetable oil
• 2 cups Bisquick mix
• 1 cup sugar
• CREAM CHEESE FROSTING:
• ¼ cup unsalted butter, softened
• ½ cup cream cheese, softened
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar, sifted

Instructions

CAKE:

Pre heat oven to 350°F (175°C).

Grease and flour a 9×9 inch baking pan or a 9″ round cake pan.

In a large bowl, beat the eggs with a whisk. Add the milk, vanilla extract, and vegetable oil. Whisk until well combined. You could also do this with an electric mixer on low speed.

Stir the Bisquick mix and cup of sugar into the wet ingredients. Make sure that the dry ingredients are thoroughly mixed in and that there are no lumps in the batter.

Pour the cake batter into the prepared baking pan. Spread it evenly with a spatula.

Place the pan into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature.

CREAM CHEESE FROSTING:

For the best results make sure that the butter and cream cheese are at room temperature. They will be easier to combine.

Beat together the softened butter and cream cheese until smooth. Add the vanilla extract, then gradually incorporate the powdered sugar until you achieve a creamy, spreadable consistency. Add a few drops of food coloring is desired.

Once the cake is completely cool, spread the frosting evenly on top.

Vanilla Bisquick Cake was last modified: January 19th, 2024 by Sue O'Connell