3-Ingredient Vanilla Cake Recipe

Life can get complicated, and making a cake from scratch is not always in the cards. That's where boxed cake mix comes in handy. It takes a handful of ingredients and boils them down to only four, using the box itself along with eggs, water, and vegetable oil. But have you ever followed those instructions and ended up with a cake that absolutely blew you away? Doubtful. There are dozens of ways to hack boxed cake mix, but they often require a pantry full of ingredients. We found another way by making a few substitutions while keeping the ingredients list tight.

Our incredibly easy 3-ingredient vanilla cake recipe uses an ingredient that might surprise you, but we promise it works! The cake comes together in less than an hour, and it's ready to decorate as soon as it cools. We'll show you how to make it and how easy it is to turn this recipe into cupcakes. Not only that, but we'll also explore how to make variations if you want to change things up. You can even make a gluten-free version of this vanilla cake by making your own cake mix.

When we told our friends that we were developing a vanilla cake recipe made with melted ice cream, they were shocked. It sounds like a ridiculous choice, but we promise it works! Here's why: Ice cream is basically a mixture of milk, cream, and sugar. It may contain eggs or other ingredients, but its base is milk and milk fat. According to The Spruce Eats, it must contain between 10 to 16 percent milk fat, which is enough fat to substitute for the vegetable oil. The rest of the melted mixture contains enough liquid to compensate for the cup of water called for on the box while adding a significant boost of flavor.

You can plan ahead and melt the ice cream naturally in the fridge overnight, or you can use the microwave as a shortcut. Melt the ice cream in 15-second intervals, stirring in between sessions so it melts evenly. You don't want it to get hot, but you do need enough heat to turn it into its liquid state. After the ice cream is melted, it may not reach the two-cup mark anymore. That's okay; you can either add additional ice cream or add a splash of milk or water until it reaches the line. If you're adding any extra vanilla extract, do it now.

When the ice cream is melted, the oven is preheated, and the pan is properly greased, it's time to make the cake itself. Grab a large bowl and combine the melted ice cream, cake mix, and eggs. It doesn't really matter how you mix it — by hand, using a stand mixer with a paddle attachment, or with an electric hand mixer — just make sure the batter doesn't contain any large clumps of dry flour.

Pour the batter into the prepared Bundt pan and bake it on the oven's middle rack for about 40 to 45 minutes. You can test for doneness by inserting a knife into the middle of the cake (it should come out clean when the cake is finished), but we like using an instant-read digital thermometer instead. When the temperature reads between 205 and 210 degrees, the cake will be perfectly set. This method is the ideal way to ensure the cake turns out nice and moist.

Frosting isn't one of the ingredients in our 3-ingredient vanilla cake, but you can definitely add a few extra ingredients to fancy it up. The easiest way is to use pre-made drizzles like chocolate sauce, butterscotch, caramel, or dulce de leche. Or, you can make a super simple glaze by combining one cup of confectioners' sugar with one tablespoon of milk. After pouring it on the cake, smooth out the glaze using a pastry brush or the back of a silicone spatula. If you're adding rainbow sprinkles, move quickly to get them on the icing before everything sets. This easy icing is perfectly sweet, and the sprinkles created a colorful contrast that will make your mouth water before you even take a bite.

For a thicker frosting, you can look to store-bought frosting or make a simple homemade frosting. The easiest way is to whip a cup of confectioners' sugar into an 8-ounce container of frozen whipped topping. A more decadent topping can be made by melting a half pound of butter with one cup of white chocolate chips. When the mixture is fully melted, place it in the refrigerator until it solidifies again. Then, whip it on high speed to create a light and fluffy white chocolate frosting.