With simple pantry staples, a no-fuss method, and the most tender texture, this just-sweet-enough cake is simply delicious.
– All-purpose flour – Sugar – Baking soda – Vegetable oil – White vinegar – Pure vanilla extract – Strawberry Cream Cheese Frosting
Add the ingredients to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1¼ cup in each pan.
Bake for 18-20 minutes, in a 350 degrees F preheated oven, or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Let cool completely.
To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread. Top with the second layer and the remaining frosting, then spread.
Add sprinkles if desired. Store leftovers tightly wrapped in the fridge. You can also freeze slices for future enjoyment. Wrap tightly in plastic wrap and freeze for up to 6 months.
You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving.
To bake as cupcakes, use ¼ cup batter in each standard size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes.