Classic Vanilla Cake

Average Rating 5 from 1 rating

Enjoy this classic cake with rich vanilla flavor.

Classic Vanilla Cake

Yield: One 9" x 13" cake or two 8" layers or 14 cupcakes

Classic Vanilla Cake


  • 1 bag Pamela's Classic Vanilla Cake Mix
  • 3 eggs, large
  • 1/2 cup oil
  • 2/3 cup water
  • Optional: 1/4 tsp almond flavoring
  • For a lighter, fluffier texture, use 4 large eggs.


Preheat oven to 325°.

Whisk eggs, oil, water, and almond flavoring (if using) until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. If desired, dust pans with rice flour to keep from sticking.

Use pans and bake times listed below. Cake is baked when it springs back with a light touch or toothpick comes out almost clean. Do not over-bake, as it will cause dryness.

two 8" rounds—24 to 30 min. (approx. 1 ½ " tall layers)

two 9” rounds—18 to 24 min. (approx. 1" tall layers)

one 9" square—30 to 35 min. (approx. 2" tall layer)

one 9 x 13" pan—28 to 38 min. (approx. 1 ¼" high sheet cake)

14 to 18 cupcakes (fill ⅔ full)—18 to 22 minutes (regular size)

When cool, frost with Pamela's Vanilla Frosting Mix or Dark Chocolate Frosting Mix, whipped cream, powdered sugar, cover with berries, or use nothing at all. Keep unfrosted cake in plastic wrap to keep moist.

© Pamela's Products, Inc.

24 Reviews or Comments for Classic Vanilla Cake

  1. cristina December 17, 2014 at 7:29 am #

    my daughter can’t eat egg , i can substitute with other thing???

    • Pamelas Customer Service December 17, 2014 at 10:26 am #

      Hi Cristina –
      While egg replacers work very well in many of our products, using egg replacer in the Vanilla Cake will greatly change the texture of the final product. Depending on who is eating it, this may or may not be satisfactory. The cake won’t fail… it just may turn out chewier than desired for a cake.
      Denise, Customer Service

    • Xio August 7, 2017 at 9:26 am #

      Hi, can I use applasauce egg substitute with this?

      • Pamelas Customer Service August 7, 2017 at 10:20 am #

        Hi Xio,
        The texture will change greatly with egg substitute. It will not be light and fluffy, but much denser.

  2. Suzanne January 11, 2015 at 3:07 pm #

    I am using your classic vanilla cake mix to make my daughter a gluten free cake for her birthday. She loves strawberry cake and I was wondering if I can use another recipe that tells about using pureed strawberries and gluten free strawberry gelatin with your classic vanilla cake mix. They were calling for 2 cups fresh strawberries and 3T strawberry gelatin.

    • Pamelas Customer Service January 13, 2015 at 12:51 pm #

      Hi Suzanne –
      If you would to email your complete recipe to me at I would be happy to take a look at it and let you know!
      Denise, Customer Service

  3. Nikki February 13, 2015 at 9:50 am #

    Is there a way to make this cake less dense? Will beating longer or adding extra egg help? Using this for a 3d gluten free barbie cake for my daughters 6th birthday. She’s a newly diagnosed celiac patient and complains that the cakes are more dense (in her words this is like a hundred pounds)

    Help please!!

    • Alison February 16, 2015 at 12:10 pm #

      Hi Nikki,
      Have you tried the Vanilla Cake Mix yet? It is not as dense as some other brands. The instructions say “For a lighter, fluffier texture, use 4 large eggs.” I would try that!

  4. Sheryl Banister April 3, 2015 at 6:55 pm #

    I love Pamela’s products. We use them frequently in our house. We love the baking mix. Would be thrilled if Pamela’s is able to become a nonGMO verified product.

    Recipe Rating: 5
  5. Carole Howard January 23, 2016 at 5:13 pm #

    My gluten-free granddaughter has asked me to make a strawberry cake for her 6th birthday party. Could I just add some pureed strawberries and/or strawberry jam or strawberry preserves to the vanilla cake mix? Thanks so much.

    • Pamelas Customer Service January 26, 2016 at 10:42 am #

      Hi Carole,
      Pamela says, “Absolutely- that would totally work. I would add and taste. The more sugar in the jam, the sweeter the cake so I would maybe use one without sugar. Also you will want the thickest jam or preserves available. If it’s thin, maybe heat it to reduce the liquid.”
      You could also add it to the frosting:
      1 bag Pamela’s Frosting Mix
      6 TBSP shortening, room temperature
      6 TBSP of your favorite jelly, preserves or fruit

      Soften shortening. Add fruit spread and mix until completely incorporated. Add dry mix and blend together on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add more water one teaspoon at a time. Frost on cooled cake.

      Let us know how it goes!

      • Carole Howard January 30, 2016 at 7:00 pm #

        Thanks so much! I’ll definitely let you know how it comes out.

  6. michelle February 19, 2016 at 3:42 pm #

    I have used the pancake mix many times before, we actually use it every Saturday morning for breakfast. Tomorrow is my daughter’s 2nd birthday and she has a gluten sensitivity. I usually use milk instead of water on the pancake mix and it makes the pancakes much fluffier and the texture smoother. Can I do that with the vanilla cake mix as well with the same results? Thanks!

    • Pamelas Customer Service February 22, 2016 at 10:29 am #

      Hi Michelle,
      It looks like we missed replying to you in time for your daughter’s birthday. You could certainly use milk instead of water. Let us know how it turned out.

  7. Jennifer March 12, 2016 at 1:53 pm #

    Can you recommend the best egg replacer for this cake mix? I tried “flax eggs” and the cake turned out super dense. I’m looking for a lighter, fluffier cake, but my son also has an egg allergy. Thank you!

    • Pamelas Customer Service March 14, 2016 at 12:38 pm #

      Hi Jennifer,
      Egg replacer does not work that well in with the Vanilla Cake Mix. If he likes Chocolate, try our Chocolate Cake Mix. Egg replacer works very well in that one. Or, you could make a Brownie Cake using our Chocolate Brownie Mix (there is an egg-free recipe or use egg replacer), or how about a Chocolate Chip Cookie Cake (with egg replacer): Chocolate Chip Cookie Cake
      Good luck!

  8. Leah Kleiboeker May 3, 2016 at 2:03 am #

    What is egg replacer and where can i buy it? Im making cupcakes for a two year olds third birthday and cant eat egg or much sugar

    • Pamelas Customer Service May 3, 2016 at 12:07 pm #

      Hi Leah,
      Egg replacer can be found in the baking aisle of natural foods stores. Or, you can use flax meal as an egg replacer. Google “egg replacer recipes” for more information.

  9. Love it July 25, 2016 at 6:22 pm #


    I’ve used the gluten free vanilla cake mix many times because the flavor is fantastic but it becomes very dry quickly. I made my boys dirty day cake on a Friday night and less than 24 hours later it was very dry. What can I add to increase the moisture? Add more oil? I cannot add anymore eggs than the 3 required because 3 is enough to give me a slight allergy but adding 4 eggs would be miserable.

  10. Marlene Abelman August 10, 2016 at 12:48 pm #

    Can I substitute champagne for the water? I want to make cupcakes for a bridal shower.

  11. blynne September 18, 2016 at 3:06 pm #

    Delicious. I added a can of mandarin oranges to batter. Then poked holes into cake after baking and poured orange jello then refrigerate. Such a nice cool delight. Thank you

  12. Cristina October 23, 2018 at 11:30 am #

    I need to make GF wedding cake Would like to make white almond sour cream cake. I usually use plain white mix and add sugar, flour, 4 eggs, salt, & extracts. I bought 5 bags of the GF vanilla cake mix. Can I add GF flour and sour cream & sugar to Pamela’s mix? Will it be awful?

  13. Linda February 24, 2019 at 11:16 am #

    I am planning to use this mix to make a larger cake. How many cups of batter per package does this mix make?


    • Pamelas Customer Service February 24, 2019 at 11:44 am #

      Hi Linda,
      We have not measured it that way. The mix works doubled in a 9×13 pan to make a thicker cake (longer baking time). To use in Bundt pan, it may require about 1 1/2 mixes — use the rest of the batter in cupcakes. I hope that helps.

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