Ingredients
Dry Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
2 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
5 Tablespoons vegetable oil (or canola oil)
1 teaspoon apple cider vinegar (or white vinegar)
1 cup water
Rainbow Sprinkles (add last to cake batter)
2 Tablespoons rainbow sprinkles, I use Betty Crocker Sprinkles (1.75 ounce container) - add to the batter last.
Topping/Frosting (see recipe recommendations below)
Use your favorite white/vanilla frosting or dust with powdered sugar.
Extra sprinkles on top (optional)
Directions
Preheat oven to 350 degrees F. Spray an 8″x 8″ baking dish with non-stick cooking spray.
Mix dry ingredients (flour, sugar, baking soda and salt) in prepared baking dish until well blended. Next, make 3 depressions in dry ingredients (see photos) – two small, one larger. Add the vinegar in one depression, vanilla and almond extract in the other and vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. Last, add 2 tablespoons of rainbow sprinkles to the batter (optional), mix well. *I use a fork to mix.
Bake on middle rack of the oven for approximately 35 minutes.
Check center of cake with a toothpick to make sure it comes out clean. Allow to completely cool, then top with your favorite white or vanilla frosting (or dust with powdered sugar) decorate with rainbow sprinkles. Enjoy!
Check Out These Great Frosting Recipes
Basic Vanilla Frosting from Food.com
Dairy-Free Buttercream Frosting from The Minimalist Baker
Classic White Frosting from Recipe Girl
Tips
If you are not a fan of sprinkles or don't have them on hand, skip them for a delicious vanilla cake.
If you don't have almond extract, it's okay to leave it out.
Make sure your baking soda is fresh, your vinegar too - they are what make the cake rise.