Vanilla Cream Cake Recipe

Name: Vanilla Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 2 tablespoons butter; 3 teaspoons vanilla; 2 -3 cups water; 1/3 cup oil; 3 eggs; frosting; 1 (12 ounce) container frosting; 2 teaspoons vanilla; 1 tablespoon butter

Servings: persons

1
Mix all cake ingredients together.
2
Preheat oven to 350.
3
Butter baking pan (HINT: If your pan is glass and your edges get burnt on your cake, take a log piece of paper towel and fold it so its a inch wide. Then, wet it and squeeze it hard so it becomes damp. The wrap it around the edges so it is tight then paper clip it so it will stay on.).
4
The batter should be wattery if not add water.
5
Put in oven as directed on box.
6
Put frosting in a microwaveable bowl.
7
Heat for 15 seconds or until easier to stir.
8
Then add the vanilla an butter.
9
You are ready to go.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) box yellow cake mix, 2 tablespoons butter, 3 teaspoons vanilla, 2 -3 cups water, and more.

Yes, Vanilla Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cream Cake

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