One Bowl Vanilla Cake (naked cake)

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.

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I call this my lazy cake because, let’s be honest, it usually happened when I felt too lazy to bake but still wanted (or needed!) a cake. It’s one of those effortlessly simple recipes—just one bowl, basic pantry staples, and minimal fuss. Yet, whenever I make it, someone asks me for the recipe!

Back when I ran my cake business, I never included this in my menu because, well, I figured people deserved their money’s worth—and this was just too easy to make. But funny enough, I once took it to a friend’s gathering, and before I knew it, I had cake orders rolling in for this exact cake.

The truth is, this is a basic vanilla cake, but getting the ingredients just right—at the perfect temperature—makes all the difference. It bakes up soft, buttery, and so incredibly good that you’d never guess how little effort went into it. So here it is—my lazy, yet unexpectedly famous, one-bowl vanilla cake!

Why is this the best vanilla cake

• Simple and Convenient: This recipe is made in just one bowl, making it quick and easy to prepare with minimal cleanup.
• Versatile: The cake can be baked in three 6-inch round pans, making it perfect for layer cakes or smaller celebrations.
• Deliciously Moist: The addition of milk and butter in the batter creates a moist and tender crumb that is perfect for a vanilla cake.
• Customizable: The frosting can be easily customized with different flavors or colors to suit your taste or the occasion.
• Crowd-Pleaser: Vanilla cake is a classic favorite that is sure to please a crowd, making it a great choice for parties or gatherings.

Ingredients and substitutes

• All-Purpose Flour: Provides structure to the cake. You can use cake flour for a softer texture, but you may need to adjust the amount as it absorbs liquid differently.
• Granulated Sugar: Sweetens the cake and helps to retain moisture. You can use brown sugar for a slightly different flavor.
• Unsalted Butter: Adds flavor and moisture to the cake. You can use margarine or vegetable shortening as a substitute, but the flavor and texture may be different. You can also use 3/4 cup of oil for every 1 cup of butter in this recipe.
• Eggs: Bind the ingredients together and add structure to the cake.
• Milk: Adds moisture to the cake. You can use any type of milk or a dairy-free alternative.
• Vanilla Extract: Enhances the cake’s flavor. You can use other flavor extracts for different flavors.
• Powdered Sugar: Sweetens the frosting and helps to thicken it. You can use a sugar substitute, but it may affect the texture and sweetness.
• Heavy Cream: Thins the frosting to a spreadable consistency and adds richness. You can use milk or a dairy-free alternative, but the frosting may be less creamy.

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Step-by-step: One bowl vanilla cake

• Preheat your oven to 350°F / 175°C / Gas mark 4. Line two 9-inch round cake pans or three 7-inch cake pans with parchment paper circles, then grease and flour the pans.

• Batter – Whisk the flour, sugar, baking powder, and salt in a large bowl. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat the mixture at medium speed for 2 minutes until smooth and well combined.

• Bake – Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool – Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

• Bakery frosting – In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, and salt, and beat until smooth and fluffy.
  Pro tip – If the frosting is too thick, add more cream, 1 tablespoon, until you reach the desired consistency.

• Place the Cake on a Stand or Plate: Set your cake on a turntable, cake stand, or serving plate.
• Apply a Thin Crumb Coat: Add a small dollop of buttercream on top and spread it using an offset spatula. Spread a thin layer of frosting around the sides, pressing it into the cake to trap crumbs. Use a bench scraper or straight-edged spatula to smooth out excess frosting. The goal is to have a thin, even coat with some cake layers showing through.
• Chill the Cake (Optional for Stability): Place the cake in the fridge for 10-15 minutes to set the crumb coat.
• Apply the Final Thin Layer of Buttercream: Spread another thin layer of frosting, ensuring some cake still peeks through for that semi-naked effect. Smooth out any uneven spots with a bench scraper or offset spatula.
• Decorate (Optional) Rustic finish: Leave the edges slightly exposed for a natural look. Elegant touch: Add fresh flowers, fruit, or a dusting of powdered sugar.

• One Bowl Chocolate Cake – Naked Cake
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Frequently asked questions

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