Discover the joy of baking by whipping up this vanilla cake recipe. Whether you use a cast iron skillet or a cake pan, this recipe will satisfy your sweet tooth!
Sometimes it’s good to try something new. It doesn’t have to be earth-shattering…even the simplest new thing can make you feel accomplished. I’ve always wanted a cast iron skillet, but never bought one because I wasn’t sure exactly what to buy. Vintage or new? What brand? Anyway, the decision was taken out of my hands when a friend bought me my very own skillet. And you know what? I love it!
It’s made by Lodge and measures 10.25 inches. It’s new and came preseasoned. I followed the directions from Lodge, and seasoned it with oil before I used it the first time. This vanilla cake is moist and delicious. It’s actually the sort of cake that could be eaten for breakfast, a snack, or dessert. It pairs perfectly with any kind of fruit, ice cream, or other toppings.
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Why This Recipe Works
This is a very straight-forward, simple recipe that uses basic pantry ingredients. At any given time, you should be able to whip up this cake. If you don’t have a cast iron skillet, you can us any 10 inch round pan (if the sides are tall enough) or a 9×9 inch square cake pan.
How To Make
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, or large mixing bowl with a hand mixer, beat the shortening and milk for 3 minutes.
- While still mixing, add the vanilla sugar.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the shortening/milk mixture in three batches. Make sure to scrape the sides and bottom of the bowl very well.
- Separate the yolks from the whites of 4 eggs. Add the egg whites to the batter and beat until mixed. Don’t overmix.
- Spray a 10-inch cast iron skillet with Baker’s Joy OR coat well with shortening and dust with flour.
- Pour batter into prepared skillet.
- Bake for 35 to 40 minutes. Cake is done when a knife inserted in center comes out clean.
- Cool completely on a wire rack. Lightly dust with powdered sugar if desired.
- If not using vanilla sugar, add 2 teaspoons pure vanilla extract or vanilla paste with the regular sugar.
Vanilla Cake Tips + Substitutions
- You can also use vanilla sugar to make this cake in place of the separate vanilla extract and granulated sugar…and it’s delicious. Just put 2 cups of sugar in a small food processor. Scrape two high quality vanilla beans and add the vanilla paste to the sugar. Process until the vanilla is well incorporated.
- If you want to use vanilla sugar, but don’t want to actually make it, this is my favorite brand. I can also highly recommend this pure vanilla extract and this vanilla bean paste.
- I have not personally tried it, but if you prefer not to use shortening, coconut oil can be used instead.
- This vanilla cake can double as a shortcake. After a few days it does dry out a bit (if there’s any left!) If that happens, top it with fruit and whipped cream, milk, or half and half.
- One of my readers left a comment saying that whipping the egg whites before adding them to the batter worked well.
The cast iron skillet used to make this cake is very reasonably priced, so if you don’t have one, I hope you treat yourself. Thank you for stopping by and spending part of your day with me. Now get in that kitchen and bake a cake!
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More Skillet Recipes
- Honeycrisp Apple Cobbler
- Pumpkin Snickerdoodle Skillet Cake
- Skillet Zucchini Lasagna
- Skillet Chocolate Chip Cookie
The Best Vanilla Cake Recipe from Scratch
Ingredients
- 1/2 cup shortening (I use Crisco)
- 1 cup milk
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 2 cups plus 2 tablespoons all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 egg whites
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, or a separate large mixing bowl with a hand mixer, beat the shortening and milk for 3 minutes.
- While still mixing on low, add the sugar and vanilla.
- Add the flour mixture to the shortening/milk mixture in two batches. Make sure to scrape the sides and bottom of the bowl very well.
- Separate the yolks from the whites of 4 eggs. Add the egg whites to the batter and beat until mixed. Don't overmix.
- Pour batter into a 10 inch cast iron skillet. Make sure the skillet is seasoned so it's non-stick.
- Bake for 35 to 40 minutes. Cake is done when a knife inserted in center comes out clean.
- Cool completely on a wire rack. Lightly dust with powdered sugar if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you
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I’m wondering about using a cast iron skillet on a smooth top range. Do you use it ONLY in the oven. My instructions for both smooth top ranges I have say NOT to use cast iron on it so I donated by skillet. I’d love to be able to use cast iron if it’s safe for my range top.
Hi Kay…I have used my cast iron skillet on my glass range top. The thing is that the skillets are VERY heavy, and with one wrong move your glass top could break. To my knowledge, and I don’t know for sure, the skillet won’t actually damage the top as long as you don’t slide it. You have to lift it carefully. I have strong hands, and am very careful. If you have any doubts at all, I would not do it. I hope this helps!
Looks terrific and comforting for the colder weather! I love my cast iron pans, they’re especially good for cornbread. I put it in the oven during preheating and it lends a nice crisp edge and bottom to the cornbread. I made your small batch applesauce a couple days ago, it’s delicious for a light dessert. Saving this recipe – thanks!