Preheat and prep: preheat your oven to 350°F. Lightly grease the bottom (not the sides) of a 9" x 13" pan. On top of that, place a piece of parchment, cut to fit in the bottom of the pan, and again lightly grease the top of the parchment paper.
Cream butter, sugar and vanilla: cream together the butter, sugar, and vanilla until well-blended, light and fluffy using a hand or stand mixer (about 1-2 minutes on medium-high speed).*1
Beat in all other ingredients: add all the remaining ingredients and mix on medium speed for 1-2 minutes until all ingredients are fully combined and batter is smooth. (Please note: this is a pretty thick batter so don't worry if it seems stiffer than usual cake batter.)
Pour and bake: pour batter into prepared pan and spread evenly throughout pan. Bake for 36-40 minutes until the center of the top is golden brown, fully set, and springs back when lightly touched.
Cool, frost, and enjoy: allow cake to cool fully before frosting. Frost cake right in the pan using an offset spatula, dinner knife, or piping bag. Add some sprinkles and decorate to your heart's desire, then share with your fellow cake-lovers and enjoy!
Notes
*1Soft Butter: make sure your butter is fully softened as this quick mix cake will need it to makes sure your don't end up with cold butter chunks in your batter.
Storage: While fresh cake is always best, this cake will keep for up to 5 days in an airtight container at room temperature. You will notice the crumb start to dry out over time, so if you can leave the cake in its original pan, and just wrap it super well with plastic wrap, that will preserve it as well as possible. It's also helpful to put a small piece of plastic wrap over any cut edges of the cake for extra protection.
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