- Ingredients + Allergens
No No One 9" x 13" cake or two 8" layers or 14 cupcakes Desserts Gluten-Free, Dairy-Free, Soy-Free, Nut-Free Cakes No Vanilla Cake Mix
Enjoy this classic cake with rich vanilla flavor.
- 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.
- Nutrition Facts
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.