The Easiest Cake You’ll Ever Make!

If you’ve ever found yourself craving cake but didn’t want to go through the hassle of measuring out a long list of ingredients, this Vanilla Pancake Mix Cake is the perfect solution. With just a few pantry staples and a simple method, you can whip up a delicious, moist cake in no time!

Why You’ll Love This Recipe

This recipe is ideal for beginners, busy bakers, or anyone looking for a quick and satisfying dessert. By using pancake mix, you eliminate the need for multiple dry ingredients, making the process easier and faster. Plus, the combination of sour cream and melted butter ensures that the cake stays incredibly moist and flavorful.

Who Is This Recipe For?

Whether you’re a college student with limited baking experience, a parent looking for a simple treat for the family, or someone who loves easy baking hacks, this cake is perfect for you. It’s a one-bowl recipe that requires minimal effort but delivers maximum flavor!

Ingredients You’ll Need

2 cups pancake mix
½ cup sugar
⅓ cup milk (room temperature)
½ cup sour cream (room temperature)
1 egg (room temperature)
¼ cup melted butter
1 ½ teaspoons vanilla extract

Kitchen Equipment Needed

Large mixing bowl
Whisk or spatula
8×8-inch baking pan
Parchment paper
Oven
Wooden skewer (for testing doneness)

Step-by-Step Instructions

Preheat & Prep: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the sugar, milk, sour cream, egg, melted butter, and vanilla extract until well combined.
Incorporate Dry Ingredients: Gently fold in the pancake mix until just combined. Avoid overmixing to keep the cake light and fluffy.
Bake: Pour the batter into the prepared pan and bake for 20 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool & Decorate: Let the cake cool completely before adding frosting, whipped cream, or any other toppings you love!

Tips & Tricks for Success

Use full-fat sour cream for extra moisture and richness.
Don’t overmix the batter, as this can make the cake dense.
Check for doneness around the 18-minute mark since ovens vary.
Want extra flavor? Add a pinch of cinnamon or nutmeg to the batter.

Variations & Swaps

Chocolate Version: Mix in 2 tablespoons of cocoa powder and increase sugar to ¾ cup.
Berry Bliss: Fold in fresh or frozen berries for a fruity twist.
Nutty Delight: Add chopped walnuts or almonds for a bit of crunch.
Dairy-Free: Swap sour cream for coconut yogurt and butter for a neutral oil.

Storing Leftovers

This cake stays moist for up to 3 days at room temperature when stored in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Perfect Pairings

This cake pairs beautifully with:

Coffee or tea for a light afternoon snack.
Vanilla ice cream for an indulgent treat.
Fresh fruit for a refreshing contrast to its sweetness.

FAQ

Can I use a different type of pancake mix?

Yes! Most pancake mixes will work, but make sure it’s a complete mix (one that doesn’t require additional ingredients like eggs or milk).

Can I make this cake gluten-free?

Absolutely! Just use a gluten-free pancake mix as a direct substitute.

What frosting works best?

A simple vanilla buttercream, cream cheese frosting, or even just a dusting of powdered sugar will enhance this cake beautifully.

Can I make this into cupcakes?

Yes! Divide the batter into a lined muffin tin and bake for 12-15 minutes or until a toothpick comes out clean.

Final Thoughts

This Vanilla Pancake Mix Cake proves that you don’t need fancy ingredients to make a delightful dessert. It’s easy, quick, and endlessly customizable! If you try this recipe, be sure to share it with your friends and family, and don’t forget to subscribe to our blog for more easy and delicious recipes!

Happy baking! 🍰✨