Naked One Bowl Vanilla Cake with Bakey Style Frosting
A one-bowl vanilla cake recipe is a must-have recipe on hand. What can be easier than add everything to the bowl, mix it up and bake it? No need for mixers or fancy equipment. Taste delicious on its own and yet a versatile cake with so many variations to try.
This is one more 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!!
If you ever need a quick and easy cake or when you want a fuss-free cake? This is it. This is the basic and there is so much more you can do with this recipe guys.
About this One-Bowl Vanilla Cake recipe.
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 (Save/Pin)
- 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.
How to Make a One Bowl Vanilla Cake (Save/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 1/4 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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One Bowl Vanilla Cake Recipe
Print Pin RateDescription
Ingredients
For the Cake
- 170 grams (0.75 cups) Unsalted butter
- 200 grams (1 cups) White granulated sugar
- 3 (3 ) Eggs large
- 220 grams (1.76 cups) All-purpose flour
- 1 1/2 tsp (1 1/2 tsp) Baking powder
- 1/2 tsp (1/2 tsp) Salt
- 60 ml (0.25 cups) Milk
- 1 tsp (1 tsp) Vanilla extract
For the Bakery Style Buttercream Frosting
Extra
- 1/2 cup (1/2 cup) Simple Syrup
- 12 (6 ) Cherries or other fruit for garnish
Instructions
FOR THE 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.
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.
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
About Videos - most recipes has two videos - a quick version & longer detailed version. Sometimes a similar recipe video may be used
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Elle
I couldn’t get the batter to come together and every time I tried mixing the wet ingredients together, it separated, even when I did everything right
Veena Azmanov
Hey Elle - as I explained in the post..
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.
- Only if everything is room temperature, it mixes into a smooth batter which is exactly what we want.
Suzy
I absolutely love how this is a one bowl recipe! Made clean up so easy! The ingredient list is nice and short! The cake turned out amazing!
Veena Azmanov
Thanks, Suzy. Absolutely! One bowl is less mess for sure. So happy you enjoyed it. Thanks for coming back to write this feedback.
Bintu
Vanilla cake is a family favourite so I will certainly be giving this a try!
Veena Azmanov
Thanks, Bintu. Let me know how it was
Aike
Under "lets talk ingredients" you said : If you want, you can use about 225 grams of vegetable shortening instead of 200 grams of butter... But in the ingredients it says to use 170grams of butter. What is the right amount of butter to use? 170grams or 200grams?
Veena Azmanov
The right amount is 170 grams. Thanks Aike.
Emma
This looks delicious! I love that you topped it with fresh cherries - they are one of my favourite fruits!
Veena Azmanov
Thanks Emma. We love cherries
Tisha
Love vanilla cake! I also love that this is "naked" sometimes the cake gets over powered by the frosting!
Veena Azmanov
I agree, Tisha. We love less frosting too
Dannii
One bowl means less washing up, so that sounds good to me. This looks delicious.
Veena Azmanov
Absolutely, one-bowl means less mess!
maryam yousaf
Hi Veena!
I am looking for a moist cake recipe from long time which goes perfectly under fondant cakes and stay moist after referigerating. please guide me is this recipe suitable. Thanks
Veena Azmanov
Hey Maryam. Sorry for the delay in replying. Just found the message in the spam folder (not sure why)
Most of my cakes are good for fondant unless I state otherwise. This is a one-bowl but winning recipe that works perfectly every single time. I have a chocolate version too and both these will work for fondant covering too.
Louise Beske
Sorry i am confused, sugar-1 cup = 200 grams then it says flour 2 cups = 220 grams. I dont understand how 220 grams is 2 cups? I am new to baking ao sorry if i am wrong.
Veena Azmanov
Hey Louise.. yes, it sounds weird but it's true - Sugar weight more than flour so 1 cup sugar is 200 grams and since flour is lighter than sugar its volume in weight is more so 2 cups four is just over 200 grams - Here's a little more explanation - How to measure ingredients for baking
Julia
It's interesting that the cake is baked at the lower temperature than 350F. I usually bake my cakes at 350 or 375F. I haven't tried lowering the temperature? What does it do? Does it change the texture somehow? I think my oven would take longer than 30-40 minutes though. For some reason everything takes a lot longer to cook in my oven.
Veena Azmanov
Julia.. almost all my cakes are baked at 160 C or 320 F - that way they do not bake too fast with a huge dome. Nor do the sides bake with a hard crust. Try it. Mine is a conventional fan assisted oven.
Gloria @ Homemade & Yummy
My grandson LOVES vanilla cake. I just might make this for his birthday. Adding some funfetti...he will love it for sure.
Veena Azmanov
Oh that does work great too! I make that sometimes for the kids and they love it.
Sarah @ The Fit Cookie
This looks like such a nice cake for Spring! I bet this would make a great cake for Mother's Day 🙂
Veena Azmanov
It definitely would be perfect for any celebration.
Melissa
Yum! Sounds so simple, but I bet it is delicious! Good tip on the room temperature. I sometimes rush it when in a hurry and things are still cold and it does not turn out!
Veena Azmanov
Thanks Melissa
Shikha Nahar
Hi I want egg less vanilla cske