A one-bowl vanilla cake recipe is a must-have recipe on hand. What can be easier than adding everything to the bowl, mixing it up and baking it? And, no need for mixers or fancy equipment. Taste delicious on its own, and yet, it's also a versatile cake with so many variations to try.
This is another addition to my baking from scratch series. By now, you know I'm on a mission to get everyone to bake from scratch not just because it's always better but because it's so EASY!!
And, if you ever need a quick and easy cake or when you want a fuss-free cake, This is it. In fact, this is the basic recipe, and there is so much more you can do with this recipe guys.
About this cake
The simplest and easiest vanilla cake you can ever make. You really just have to add all the ingredients in a bowl and give it a good mix with a whisk. You don't need to remove the cake mixer out but for the purpose of the video, I have used a hand mixer so it's quicker.
The cake is delicious on its own. Very light, moist and fluffy with a tender crumb. I never usually frost this cake and if I do, its usually a naked cake with just some frosting in between layers.
This is pretty much the basic cake formula that works every single time. I also have a One-Bowl Chocolate Cake from scratch
Bakey Style Frosting - There is a reason why I chose this bakery-style vanilla frosting for this cake and that's because this vanilla or chocolate frosting works great in hot, humid weather and can sit out for hours without any refrigeration required. The frosting takes of course just five minutes to make. Of course, I have over 50 buttercream and frosting recipes so feel free to try any combination you like
The key to success with one bowl baking
If you have read my 10 tips to baking a cake from scratch I elaborated about having all ingredients at room temperature before baking a cake. That could not be more true with one-bowl cakes. The key success of baking a one-bowl recipe is the temperature of your ingredients.
- All ingredients must be at room temperature.
- If your butter is cold - it will not cream well and leave you with small butter pebbles which will bake unevenly in the cake.
- If the eggs are cold it will curdle the warm butter. So if everything is room temperature, it mixes into a smooth batter which is exactly what we want.
Ingredients and substitutes
- All-purpose flour - this is a simple recipe and works really well with regular plain flour or all-purpose. No need to go looking for cake flour or pastry flour.
- Butter - this is a butter-based cake and is absolutely delicious. You can also substitute with margarine in equal amounts as well. If you want, you can use about 150 grams of vegetable shortening instead of 170 grams of butter.
- Sugar - since this is a one-bowl recipe, you want to use a fine grain sugar that will cream into the butter easily.
- Eggs - You do need to use eggs in the recipe. If you can't use eggs you can use my eggless vanilla cake recipe instead.
- Vanilla - I really like to use pure vanilla bean paste for my vanilla cakes. You can use store-bought of homemade vanilla extract, bean paste or even substitute the sugar with vanilla sugar.
Step by step instructions (pin)
For the cake
- Preheat the oven to 160 C/ 320 F.
- Greece and line two or three 6 inch round baking pan.
- Measure all ingredients into a large bowl.
- Mix well with a whisk until well incorporated and no lumps.
- Pour into your prepared baking pans.
- Bake for about 20 to 25 minutes on the center rack or until a skewer inserted in the center comes out clean.
- Once baked let cool in the pan for 5 minutes then on to a rack to cool completely.
For the frosting
- Cream butter and shortening for about 2 minutes, until light and fluffy.
- Add cornstarch to the hot water and add it to the creaming mixture.
- Continue to cream until it’s a smooth mixture again.
- Add vanilla and combine well.
- Finally, start adding the powdered sugar one cup at a time.
- Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
- Place in a piping bag with a star piping nozzle.
Assemble
- Brush layers with simple syrup
- Use a spatula to frost the cake.
- Pipe any leftover frosting if desired.
- For a naked look - scrape off as much frosting off the sides of the cake.
- Decorate with seasonal fruits - we had cherries in season.
Frequently asked questions
If properly stored, this one-bowl vanilla cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
This recipe works best with butter but I do have an oil-based recipe that you can use.
Fresh cream adds more fat which might make the cake greasy. I do have a vanilla cake using fresh cream, so I would encourage you to use that tried and tested Vanilla Cream Cake recipe.
You can whip the eggs separately and then add them to the batter or you can use my tried and tested Light and Fluffy Vanilla Cake Recipe
You can substitute some of the flour for cocoa powder. I have shared the exact measurements for you in my One Bowl Chocolate Cake recipe.
Yes, you can add a tsp of coffee brewed in ¼ cup water but make sure to reduce the liquid in this recipe by that much too. I do have a delicious Vanilla Cafe Latte cake or Chai Latte cake that you may like to try instead.
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out
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Description
Ingredients
For the Cake
- ¾ cup (170 g) Unsalted butter (1 ½ stick) room temperature
- 1 cup (200 g) White granulated sugar
- 3 Eggs large
- 1 ¾ cup (220 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Salt
- ¼ cup (60 ml) Milk
- 1 tsp Vanilla extract
For the Bakery Style Buttercream Frosting
Extra
- ½ cup (120 ml) Simple Syrup
- 12 Cherries or other fruit for garnish
Instructions
Cake
- Preheat the oven to 160 C/ 320 F.
- Greece and line two or three 6 inch round baking pan.
- Measure all ingredient into a large bowl.
- Mix well with a whisk until well incorporated and no lumps.
- Pour into your prepared baking pans.
- Bake for about 20 to 25 minutes on the center rack or until a skewer inserted in the center comes out clean.
- Once baked let cool in the pan for 5 minutes then on to a rack to cool completely.
Frosting
- Cream butter and shortening for about 2 minutes, until light and fluffy.
- Add cornstarch to the hot water and add it to the creaming mixture.
- Continue to cream until it’s a smooth mixture again.
- Add vanilla and combine well.
- Finally, start adding the powdered sugar one cup at a time.
- Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
- Place in a piping bag with a star piping nozzle.
Assemble
- Brush layers with simple syrup
- Use a spatula to frost the cake.
- Pipe any leftover frosting if desired.
- For a naked look – scrape off as much frosting off the sides of the cake.
- Decorate with seasonal fruits – we had cherries in season.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kathy Milbry
Hi Ms Veena😊
I did sifted the cake flour. I poured the batter into 2 6” pans. After checking the the cake it wasn’t done after 20min. on 320.
The frosting, I did it twice. I put the water in the microwave it was boiling add the amount of cornstarch and even sifted the cornstarch the second time, I did check the date 6/2021 and it still came out with tiny balls☹️
I will make the cake again cause I’m determined to get it right before I move forward.,
Very sorry to be a nuisance about this “simple cake” but thank you for your patience.
Kathy M.
Veena Azmanov
That's ok Kathy. Happy to answer any questions you have. It is difficult to troubleshoot when you can't see what you did. But, this recipe and the frosting reicpe both have videos so perhaps you can view them again to see what could be the possible issue.
Margaret
Week 2 - Day 1 Done.
Hi Veena, ur frosting recipe says use vegetable shortening. Can I use only butter instead of shortening?
Kathy Milbry
Week 2 day 1 done!
The vanilla cake. My cake was dry.
It took longer than 25min. More like 40min. I kept checking it. And the frosting was lumpy cause of the cornstarch, it had little balls in it even after with the hot water and I beat it with a fork I did check the date 6/2021.
For me I have to get this one right before moving forward. What did I do wrong? I used a 6inch pan.
Veena Azmanov
Kathy, I think we discussed this in the Facebook group. If you baked it in 3 x 6-inch cake pans then 40 minutes is definitely overbaked. For the frosting, you need to make sure your cornstarch is not lumpy before you add it to the mixture. Because once it is in you can't do anything about it. Also, make sure you sift the powdered sugar and check for lumps.