My family has been making this cake for as long as I can remember. It is the go-to cake recipe for birthdays, events and “I need something sweet” nights.

I love this cake because you make it in a single bowl with simple ingredients and a whisk. It is super moist and delicious. Every time I make this cake people rave about how good it is.

Another thing I love about this cake is that it is small. It’s made in an 8-inch square pan. I also use this recipe in 2 6-inch round pans for the perfect little layered cake. It can also be made in an 8-inch round cake pan.

Full disclosure it’s not the easiest cake to work with for layering but I have a few tricks to help with that. It also doesn’t really translate into cupcakes very well. I have another perfect recipe for vanilla cupcakes. I also don’t recommend doubling the recipe. If you want to use this recipe to make a larger cake make multiple batches. It’s a simple recipe that is quick to prepare so just work in batches.

The recipe came from my mom’s Bisquick Cookbook that she has had forever. The original cake recipe is for the Velvet Crumb Cake but newer versions of the recipe seem to differ from the original. The original recipe is baked in an 8x8 square pan and topped with a mixture of coconut, brown sugar, butter, milk and nuts. The mixture is spread on the cake and then broiled in the oven until toasty and bubbly. The original topping is ridiculously good (if you like coconut and nuts). Usually when I make this cake I’m topping with buttercream or cream cheese frosting.

INGREDIENTS

BISQUICK CAKE

• 1 1/3 cups Bisquick (yep, Bisquick)

• 3/4 cup granulated sugar

• 3 tablespoons room temperature unsalted butter

• 1 egg

• 3/4 cup whole milk

• 1 teaspoon real vanilla extract

CREAM CHEESE FROSTING

• 1/2 cup (1 stick) unsalted butter at room temperature

• 8 oz cream cheese at room temperature

• 5 cups confectioners (powdered) sugar

• 1 teaspoon real vanilla extract

• ***May also need 1-2 tablespoons milk, half-and-half or heavy whipping cream

INSTRUCTIONS

If making a layered cake with this recipe read my layered cake tips.

BISQUICK CAKE: Heat oven to 350 degrees. Prepare a 8-inch square pan, 8-inch round pan, or for a layered cake 2 6-inch round pans. Grease the pan(s) with butter and line the bottom with a piece of parchment paper or wax paper. Grease the parchment with butter. Lightly dust the sides of the pan with flour.

In a large bowl mix the Bisquick and sugar with a whisk. Cut the butter into 3 pieces and mix with the Bisquick and sugar using the whisk. Mix until the butter is fully incorporated and there are no large pieces of butter.

Add 1/4 cup of whole milk and the egg. Mix vigorously with the whisk until the batter is smooth.

Gradually add the rest of the milk only whisking until the milk is just incorporated. You don’t want to over mix.

Finally add the vanilla and mix with a whisk until just incorporated.

Pour the batter into prepared pan(s) and bake for 35 to 40 minutes until the cake is brown on top and a toothpick inserted in the center comes out clean.

If removing the cake from the pan allow to cool in the pan for 15 minutes and then run a knife or metal spatula around the pan and invert onto a cooling rack.

Whether you will be serving the cake inside or outside of the pan allow the cake to cool COMPLETELY before adding the frosting.

FROSTING: Using a stand mixer beat the butter and cream cheese together on medium-high using a paddle attachment. This can also be done using an electric hand mixer. Beat for about 2 minutes until light and fluffy.

Add 1 cup confectioners sugar and beat on low until incorporated. Continue mixing in the confectioners sugar one cup at a time until incorporate. Turn the mixer to medium-high and beat for about 2 minutes. Scrape down the sides and bottom of the mixing bowl and add vanilla. Mix until fully incorporated. If the frosting is too thick, add a tablespoon of milk, half-and-half or whipping cream and mix. If still too thick, add another tablespoon.