• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Basics
  • Dinner
  • Dessert
  • Sides
  • Breads

Eats Delightful

  • Home
  • About
  • Contact
  • Privacy Policy
  • Portfolio

Check out more!

iced blueberry breakfast pastries on baking sheet (4)
assembled chocolate chip ice cream sandwich cookies on parchment paper (11)
filled matcha sandwich cookies stacked on serving platter
raspberry chocolate cake slice (2)
blueberry crisp in serving dish with scoop of ice cream on the side
chocolate glazed donuts in plate (1)
red velvet brownies lined up in a row (4)
sliced frosted and decorated pistachio cake on serving platter (2)
funfetti birthday cookies arranged on serving platter (1)
oatmeal muffins on tea towel (5)
frosted blackberry cupcakes on serving platter (5)
chocolate pound cake close up of slice on serving platter (2)
chocolate chip cookie bars on parchment paper sliced
sliced American Irish Soda Bread on serving platter (4)
spring lemon Bundt cake topped with icing and berries on parchment paper (5)

May 16, 2021

Vanilla Birthday Cake without a Cake Pan

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Print Recipe

This birthday cake recipe is made with vanilla cake batter that you can pipe, so you don’t need a cake pan to make a layer cake! The cake is incredibly moist, rich, and buttery – and you can pair it with any frosting. It really puts the “happy” in happy birthday!

I’m a firm believer that the key to a happy birthday is a rocking dessert to go along with it!

vanilla birthday cake without a cake pan slicing piece

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    A few years back, I didn’t have any pans other than your standard 9×13 inch baking sheets. And while you can always make a sheet pan cake (yum!), sometimes, you crave a layer cake!

    Which is how this recipe came about! I created a cake batter that can be made on a standard baking sheet and can be piped into a rounded cake. And once you layer it, no one will be able to tell it was made without a cake pan!

    vanilla birthday cake without a cake pan sliced side view of cake (1)
    vanilla birthday cake without a cake pan ingredients

    Vanilla cake ingredients:

    • flour
    • baking powder
    • salt
    • sugar
    • butter
    • vegetable oil: I like to use both butter and vegetable oil for a better flavor and texture for the cake. Butter adds richness while vegetable oil makes the cake super moist!
    • eggs
    • sour cream: Since we’re making this cake without a cake pan, it’s important to use sour cream. It doesn’t cause as much leaking or expansion as milk
    • vanilla extract
    • frosting: You can use any frosting you like. I used a double batch of my favorite vanilla buttercream frosting

    • vanilla birthday cake without a cake pan slice in cake side view (1)

    How to make vanilla cake without a cake pan:

    1. Combine dry ingredients. Whisk together flour, baking powder, and salt in a bowl, and set aside.
    2. Combine sugar, butter, and oil. In a large bowl, cream together sugar, butter, and oil until combined.
    3. Add eggs in. Add the eggs in one at a time, whisking well after each addition.
    4. Whisk in sour cream and vanilla.
    5. Combine wet and dry ingredients. Mix until just combined. Some lumps are fine!

    • vanilla birthday cake without a cake pan batter
    • vanilla birthday cake without a cake pan unbaked cake layer overhead image
      Don’t be like me. These cakes are too close together…
    • vanilla-birthday-cake-without-a-cake-pan-cake-layer-2-877x1024 (1) (1)

    6. Pipe batter. Fill a large piping bag or plastic bag with the cake batter. Pipe 3 (9 inch) cake rounds on parchment lined baking sheets, then smoothen the tops. Make sure to leave a good amount of room between each cake round because they will expand quite a bit as they bake! If needed, you can bake 2 to 3 batches. The batter can sit out for up to 30 minutes at room temperature.
    7. Cool & frost! I find the cakes are easiest to assemble if you freeze them for 20 to 30 minutes to let them firm up (otherwise they are quite soft and fragile).

    • vanilla birthday cake without a cake pan frosted
    • vanilla birthday cake without a cake pan frosted and topped with sprinkles
    vanilla birthday cake without a cake pan slices in plates

    Vanilla cake frosting ideas:

    You can use any frosting you love with this cake. A few of my favorite pairings include caramel frosting, whipped chocolate ganache, ermine frosting, vanilla buttercream or chocolate buttercream frosting, cream cheese frosting, or a simple whipped cream!

    Just do note that the cake itself is quite rich! So if you choose to go with a sweeter and more butter heavy frosting (like vanilla buttercream), I’d recommend sticking to a thin layer. But if you go with something a little lighter in sugar and butter (like a simple whipped cream or ermine frosting) then go to town!

    • vanilla birthday cake without a cake pan slice in plate
    • vanilla birthday cake without a cake pan slice with bite missing side view

    Check out these other recipes!

    • one bowl chocolate cake
    • sour cream vanilla cupcakes (it’s the inspiration for this batter!)
    • funfetti cupcakes
    • red velvet cupcakes
    • frosted chocolate sheet cake


    vanilla birthday cake without a cake pan sliced

    Vanilla Birthday Cake Recipe

    This birthday cake recipe is made with vanilla cake batter that you can pipe, so you don't need a cake pan to make a layer cake! The cake is incredibly moist, rich, and buttery – and you can pair it with any frosting. It really puts the "happy" in happy birthday!
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Bake Time: 10 minutes
    Total Time: 30 minutes
    Servings: 8 to 12

    Ingredients

    • 2 & 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 & 1/2 cups granulated sugar
    • 1/2 cup (1 stick) unsalted butter, softened to room temperature
    • 2/3 cups vegetable oil
    • 2 large eggs, at room temperature
    • 2/3 cup sour cream, at room temperature
    • 2 teaspoons pure vanilla extract
    • your choice of frosting * see notes

    Instructions

    • Preheat your oven to 350°F. Line 2 or 3 large baking sheets with parchment paper, and set aside.
    • In a medium bowl, combine flour, baking powder, and salt. Whisk to incorporate, and set aside.
    • In a separate large bowl, cream together your sugar, butter, and oil until it's relatively smooth (some graininess is fine).
    • Add your eggs to the sugar mixture, one at a time, whisking well after each addition. Add your sour cream and vanilla extract, and whisk to combine.
    • Combine the dry ingredients and wet ingredients. Mix everything together until you no longer see any dry spots of flour. Take care not to over mix – some lumps are fine!
    • Fill some of your batter into a large piping bag or plastic bag. Pipe 3 rounds of batter onto your parchment lined baking sheets, each about 9 inches large. Smoothen the tops to fill in any gaps and even out the tops. The cakes will expand as they bake, so make sure they have plenty of space if you plan on baking more than one round on the same baking sheet. If needed, you can bake 2 to 3 batches. The batter can sit out for up to 30 minutes at room temperature.
    • Bake in the center of your preheated 350°F oven for 10 to 15 minutes, or until the edges turn lightly golden brown and a skewer inserted into the center of the cake comes out clean.
    • Cool for 5 minutes on the baking sheet, then transfer the cakes (still on the parchment paper) onto a wire rack to cool completely to room temperature. Before frosting, stick the cakes into your freezer for about 20 or 30 minutes to firm up. It'll make them easier to take off the parchment paper and easier to handle!
      Frost with your favorite frosting (I used vanilla buttercream)!

    Notes

    * I used vanilla buttercream frosting for my cake. One thing to keep in mind is that this cake is very rich! So if you use a butter/sugar heavy frosting (like buttercream), I would use a thin layer! If you use a lighter cake frosting (like whipped cream or ermine frosting), you can get away with adding more.
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    Share this:

    • Tweet
    • Email
    • Print
    • WhatsApp

    Filed Under: Birthday Recipes, Cakes, Desserts Tagged With: birthday cake recipes, cake batter you can pipe, cake recipes, cake without a cake pan, celebration cake, how to make cake without a cake pan, layered birthday cake, layered cake, layered celebration cake, layered vanilla cake, pipe cake batter, pipeable cake batter, vanilla cake recipe, vanilla cake without a cake pan

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow Us

    • Pinterest
    • Facebook
    • Instagram
    • YouTube

    Trending

    • Simple Powdered Sugar Glaze / Icing
    • How to make buttermilk
    • Italian Meatballs Recipe
    • Homemade Tortillas (Soft Flour Tortilla Recipe)
    • Bakery Style Chocolate Chip Muffins
    • Vanilla Buttercream Frosting
    • Quick and Easy Carrot Muffins
    • Rice Pudding Recipe (No Eggs)
    • Crispy Breakfast Potatoes
    • Classic Cheesecake

    Footer

    Pages

    • Home
    • About
    • Contact
    • Privacy Policy
    • Portfolio

    Categories

    • Basics
    • Dinner
    • Dessert
    • Sides
    • Breads

    Recent Posts

    • Blueberry Breakfast Pastries (No Knead)
    • Chocolate Chip Ice Cream Sandwich Cookies
    • Matcha Sandwich Cookies
    • Raspberry Chocolate Cake
    • Small Batch Blueberry Crisp

    Copyright © 2022 Eats Delightful on the Brunch Pro Theme

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT