Bisquick Vanilla Cake
Bisquick Vanilla Cake is a quick and simple dessert, perfect for any occasion. Made with Bisquick mix, sugar, eggs, and vanilla, this cake comes together easily with minimal ingredients. It’s light, fluffy, and versatile—ideal for pairing with frosting, fruit, or whipped cream for added flavor.
Equipment
- Mixing bowls
- Electric mixer (optional)
- 9×9-inch baking pan
- Spatula
- Measuring spoons and cups
- Cooling rack
Ingredients
For the Cake:
- 2 cups Bisquick mix
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
For the Frosting:
- ½ cup cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy. Add the eggs and vanilla extract, mixing well.
- Gradually add the Bisquick mix and milk, alternating between the two. Stir until the batter is smooth and well-combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a separate bowl, beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Once the cake has cooled, frost with the cream cheese frosting. Slice, serve, and enjoy your delicious Bisquick Vanilla Cake!
Notes
◈ Flavor Variations: This cake is versatile! Feel free to add chocolate chips, nuts, or fresh fruit to the batter for a twist. You can also add a teaspoon of almond extract for a unique flavor.
◈ Make It Gluten-Free: You can swap the Bisquick with a gluten-free version of Bisquick if you need a gluten-free dessert.
◈ Storage Tips: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its freshness for up to a week. This cake also freezes well – wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.