Easy vanilla cake – made healthier with whole wheat flour!
My daughter had a birthday this week, and she requested a pink cake with pink frosting. She didn’t care about the flavor – just the color. Pink frosting? I can do that. A pink cake? Well, I tried, but you can see from the pictures that it’s not really pink. I added food coloring to the cake batter, but after baking, the color seems to be lost.
At least the cake was tasty!
Looking for more whole wheat treats? Try these:
Whole Wheat Chocolate Chip Cookies
Servings: 20
Time: 45 minutes
- 2 C whole wheat flour
- 1 C white sugar
- 1/2 C brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 3/4 C vegetable oil
- 3 eggs
- 2 tsp vanilla
- 1 C milk
- Preheat the oven to 350F.
- Prepare a 9×13 baking dish or two 8″ cake pans with cooking spray.
- Combine the wheat flour, white sugar, brown sugar, baking powder, and salt in a large bowl.
- Add the oil, vanilla, eggs, and milk to the flour mixture. Using a hand mixer to mix the batter until well combined.
- Pour the batter in the prepared baking dish or cake pans.
- Bake for 30-35 minutes for 8″ cake pans or 35-40 minutes for a 9×13 dish, or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool before frosting.
ENJOY!
This recipe is adapted from here.
Tasty, Easy, Healthy 
I’m so excited about trying these recipes. I’ve been looking for a recipe that calls for whole wheat flour. I use white whole wheat flour. No matter which site I went on to figure out the ratio to using white whole wheat flour instead of all purpose flour were useless. I’ll keep you posted as to how your recipe turns out for me. Thank you.
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Kathleen – I almost always use white whole wheat flour when I’m cooking. When I find a recipe that calls for all-purpose flour, I usually replace 1 C of all-purpose flour with 3/4 – 7/8 C of whole wheat flour, and it generally works. As long as it’s finely ground flour (I love Wheat Montana Prairie Gold white whole wheat flour!). Let me know how these recipes turn out for you!
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