Easiest Blank Canvas Cake

Chanie Nayman Chanie Nayman
5.0 (2 reviews)

Yes, I know there are so many vanilla cakes out there, but there’s something about the soft, fluffy texture of this one that makes it stand out from the rest.

1h 30m 6
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Beat the eggs and sugar well in a large bowl for three to five minutes, or until it

    thickens. Add pudding mix, oil, orange juice or lemonade, and water and mix until combined. Mix the baking powder into the flour, then add it to the bowl and mix to combine.

  3. Pour into a well-greased Bundt pan or tube pan lined with Gefen Parchment. Bake for one hour.

  4. If not done, return to the oven for another 10 minutes, or until the top looks mostly set. Don’t overbake.

Prepare Glaze and Crumbs

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Mix all ingredients until you get a crumb-like

    texture.

  3. Spread out the crumbs on a baking sheet. Bake for 30 minutes.

  4. Sprinkle crumble over the glaze.

Notes:
I don’t use the classic clean toothpick test in cakes like these, because I find that the crumbs on the toothpick are often a sign of doneness and no crumbs means it’s overdone. Instead, I gently touch or check the top of the cake to see if it’s jiggly like a cheesecake. When it’s just past that wet and jiggly stage, you know it’s done.

Once baked and cooled, store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to five days. If you'd like to freeze it, best to freeze it raw, well wrapped, for up to two months, and bake it straight from the freezer (add a few minutes on to the baking time).

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2 Comments

Leah Goldman •

this is truly a delicious cake so flavorful and moist . highly recommebnd. one question it calls for Gefen vanilla pudding 2 1/2 ozs 70 grams . the gefen i have is 3.5 oz 99 grams. are w supposed to just take the 2 1/2 ozs out of the 3.5 oz box. also its a lot of crumbs and difficult to put all of them of top of cake

Avigael Levi Kosher.com Team •
Reply to Leah Goldman

I'm so glad to hear you enjoyed the cake—it really is delicious! Yes, for the vanilla pudding, just use what the recipe calls for. As for the crumbs, you don’t need to use them all. If you have leftover crumbs, you can always freeze them and use them on top of challah or when you bake another cake.

Brocha •

I made this recipe in a bundt cake pan already twice. It came out delicious!
I also tried this in cup-cake size but it didnt come out as good as in the bundt pan. How do I have to tweak the recipe so it should come out perfectly in cup cakes? I did lower the backing time and it was not the issue of the backing - rather the recipe needs a small change if I want to backe it in cup-cakes

Avigael Levi Kosher.com Team •
Reply to Brocha

I’m so glad you loved the recipe! Cupcakes can be a bit trickier since they bake faster. Next time, try adding an extra tablespoon or two of oil, melted butter, or applesauce to keep them moist. You can also reduce the baking powder or soda by about ¼ teaspoon to prevent sinking.
Cupcakes usually bake for 18-22 min, but I’d check around 16 min. to be safe. If you're looking for a basic cupcake recipe you can try this one as well https://www.kosher.com/recipe/vanilla-cupcakes-4185/