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    Home » Cakes

    One Bowl Vanilla Cake

    May 21, 2021 By Kimberlee Ho Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    As home bakers, we all need an easy, reliable and extremely delicious vanilla cake recipe in our repertoires for any occasion. Well, here’s your new go-to One Bowl Vanilla Cake recipe! Did I mention the best part - this cake is made using only one bowl. And no mixer required.

    So, very few dishes to wash afterwards, which means more time for digging in and enjoying this delicious One Bowl Vanilla Cake!

    vanilla cake cut into squares with chocolate frosting and sprinkles and a bowl of rainbow sprinkles

    Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission.

    The Best Vanilla Cake From Scratch

    Creating an easy but deliciously moist and vanilla-forward one bowl cake recipe was the goal here and I had a lot of fun experimenting to achieve it. 

    This recipe contains just the basics. No special ingredients that’ll have you running to the store.

    That’s the point of having a back-pocket homemade vanilla cake recipe. You can whip it up at a moment’s notice with only pantry and fridge staple ingredients. 

    In-laws are stopping by after dinner? No problem! Friend’s birthday is today? Got a quick cake recipe for that! New neighbors just moved in across the street? This one bowl cake is perfect for all these occasions and more. However, if you want to incorporate ripe bananas, then this banana cake with chocolate frosting will also do the trick.

    Frost this cake with whatever type of frosting suits your fancy! I offer a few options for you below including Chocolate Fudge Buttercream Frosting, Strawberry Buttercream Frosting (both pictured) or change it up and go for Salted Caramel Frosting.

    hand holding a piece of vanilla cake with chocolate frosting above other pieces with sprinkles

    How to Make this Easy Homemade Vanilla Cake

    To prepare this cake, start by whisking together the dry ingredients in a large bowl. Whisking helps aerate the flour and other dry ingredients, helping to create a fluffier cake batter which will produce a, you guessed it, fluffier cake.

    Next, add in the wet ingredients. These include eggs, a neutral oil, such as vegetable oil or calona oil, milk, and vanilla extract.

    Using oil instead of butter in this cake helps keep it moist and enables us to eliminate the need for a mixer to cream the butter.

    Once the wet ingredients are incorporated into dry ingredients, pour the cake batter into a square baking pan that's lined with parchment paper.

    Then bake! Once the cake is baked, allow it to cool completely before frosting it. Or, eat plain if you'd like. I'm not here to judge - this cake is yours and yours alone. You're free to eat it however you'd like!

    I love this recipe for its simplicity however if you're in need of cupcakes for a celebration, you'll be able to use this Fluffy and Moist Vanilla Cupcakes recipe so they turn out exactly as you wish. It's fun to let everyone have a dessert they can hold in their hands.

    square vanilla cake with strawberry frosting with strawberries and offset spatula and a bowl of frosting on parchment

    Ingredients needed to make this recipe

    To make this easy, one-bowl vanilla cake, you'll need the following ingredients:

    • All-Purpose Flour
    • Granulated Sugar
    • Baking Soda: make sure it’s fresh and make sure you’re not using the baking soda that has been sitting in your fridge. Baking soda is very good at absorbing odors, so using the one from your fridge will make your cupcakes taste like the contents of your fridge
    • Baking Powder: make sure it’s fresh so it’ll work properly to help your cupcakes rise
    • Salt: I use kosher salt, however, use whatever kind you have available. Feel free to adjust the level of salt to suit your preferences
    • Eggs: US size Large eggs. Room temperature eggs work best. Remove the eggs from the fridge at least 30 minutes prior to mixing into the batter to ensure they incorporate evenly
    • Oil: use a neutral flavored oil such as canola oil or vegetable oil. Do not use olive oil or extra virgin olive oil, as these have a much more distinct taste that will carry over into the baked cake. If you want to use olive oil in a cake, give this Lemon Olive Oil Cake a try - it's so tasty!
    • Milk: whole milk works best here. I have not tried this recipe with milk alternatives such as non dairy milks like almond, oat or soy. They should work just fine in this recipe
    • Vanilla Extract: Use high quality pure vanilla extract whenever you can
    ingredients needed to make one bowl vanilla cake

    FAQs

    Can I make this cake gluten-free?

    I have not tried making this cake gluten-free, however, I have had luck in the past substituting cup-for-cup or measure-for-measure gluten-free flour for the all-purpose flour.

    I would recommend a high quality brand such as Bob's Red Mill. Be sure it says cup-for-cup, measure-for-measure, or 1-to-1 on the label.

    Which flavors of frosting work best with this vanilla cake?

    We've got lots of options for frosting this simple vanilla cake! Here are a few of my favorites:
    Chocolate Fudge Buttercream Frosting (pictured)
    Strawberry Buttercream Frosting (pictured)
    Oreo Buttercream Frosting
    White Chocolate Buttercream Frosting

    Can I make this cake in advance?

    Yes! This cake can be baked and cooled completely then wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.
    If you are preparing this way in advance, double wrap tightly in plastic wrap (make sure the cake has cooled completely!) and place in the freezer for up to 3 months. Allow to thaw at room temperature before frosting and serving.

    Can I make this cake in a round pan instead of a square pan?

    Sure! I would recommend using an 8-inch or 9-inch round pan, sprayed with baking spray and lined on the bottom with parchment paper. The baking time may vary a bit from what the recipe states below, so be sure to keep an eye on the cake while baking.

    Can I make this recipe into a layer cake?

    This recipe will yield a 1-layer vanilla cake. If you are looking for a two-layer cake, double the recipe and pour half the batter into each pan.

    You can measure the total batter by weight or volume (cups) then divide that in half, or you can eyeball the amounts to be divided between the two pans. The baking time may also increase for multiple layers, so be sure to keep an eye on the cake while baking.

    vanilla cake cut into squares with strawberry frosting with offset spatula and bowl of frosting and strawberries on parchment
    square vanilla cake getting ready to frost with a bowl of chocolate frosting an offset spatula and a bowl of rainbow sprinkles

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    square vanilla cake with chocolate frosting swirled on top and offset spatula with frosting on it
    pieces of vanilla cake with strawberry frosting on a round black plate with strawberries

    Looking for more cake recipes? Give these a try:

    • One Bowl Chocolate Cake
    • Dalgona Coffee Chocolate Cake
    • Banana Snack Cake with Salted Caramel Buttercream Frosting
    • Butter Cake with Rum Glaze
    square vanilla cake cut into pieces with cake server under one piece

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    pieces of vanilla cake with strawberry frosting on plat with strawberries
    hand holding a piece of vanilla cake with chocolate frosting above other pieces with sprinkles

    One Bowl Vanilla Cake

    A super easy, delicious vanilla cake recipe is a must-have in any home bakers recipe repertoire! And this one is made using only one bowl. No mixer required!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: American
    Servings: 16 servings
    Calories: 193kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 1 ¼ cups all-purpose flour
    • 1 cup granulated sugar
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 2 large eggs room temperature
    • ¾ cup neutral oil such as vegetable oil or canola oil
    • ¾ cup whole milk room temperature
    • 1 tablespoon pure vanilla extract
    US Customary - Metric

    Instructions

    • Preheat the oven to 350º F (177º C). Line an 8 x 8 inch square baking pan with parchment paper and set aside.
    • To a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk until combined.
    • Add to the bowl the eggs, oil, milk and vanilla and whisk until thoroughly combined and no dry spots appear. Whisk well until evenly combined.
    • Pour batter into the prepared baking pan, bang pan on the counter a few times to pop any air bubbles then bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow to cool on a wire cooling rack before slicing or frosting

    Video

    Notes

    • Cake can be baked ahead of time, cooled completely, covered with plastic wrap and kept at room temperature for up to 3 days
    • Store frosted cake in the refrigerator in a sealed container for up to one week
    • If you are preparing this way in advance, double wrap tightly in plastic wrap (make sure the cake has cooled completely!) and place in the freezer for up to 3 months. Allow to thaw at room temperature before frosting and serving
    • Frosting not calculated in nutrition information
    • Frosting recommendations: Chocolate Fudge Buttercream Frosting (pictured), Strawberry Buttercream Frosting (pictured), Oreo Buttercream Frosting, White Chocolate Buttercream Frosting

    Nutrition

    Calories: 193kcal | Carbohydrates: 20.8g | Protein: 2.2g | Fat: 11.3g | Saturated Fat: 1.2g | Cholesterol: 24.4mg | Sodium: 97.1mg | Fiber: 0.3g | Sugar: 13.2g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

    square vanilla cake with chocolate cake with spatula and text overlay

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    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

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