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.
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.
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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- Moist Vanilla Bean Cake
- One Vanilla Cake Recipe Many Different Flavors
- Microwave Vanilla Mug Cake
Frequently asked questions
How long can this one-bowl vanilla cake be kept out?
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.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. You can also freeze the cake layers for up to three months. Allow them to thaw at room temperature before frosting and serving.
Can I use a different size cake pan?
Yes, you can use different-sized cake pans, but you may need to adjust the baking time accordingly. For example, if you use a 9×13-inch pan instead of round cake pans, the baking time may be longer. Keep an eye on the cake and test for doneness with a toothpick inserted into the center.
What other frostings can I use instead of this vanilla buttercream frosting?
There are so many other frosting options. 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
One Bowl Vanilla Cake Recipe
This one-bowl vanilla cake recipe is a simple, easy and effortless recipe and ideal when you need a quick and easy cake. It's baked from scratch and taste delicious on its own. Works as a great tea time treat, frost it for a quick dessert or decorate to create a celebration cake. Add flavor or fillings to create more variations of this classic.
Video
Ingredients
One bowl cake
- 2½ cups (310 g) All-purpose flour
- 2½ tsp Baking powder
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter softened
- 1 cups (200 g) Granulated sugar
- 3 large Eggs
- 1 cup (240 ml) Whole milk
- 2 tsp Vanilla extract
Bakery vanilla frosting
- 1 cup (227 g) Unsalted butter softened
- 3 cups (360 g) Powdered sugar
- 2 tbsp Heavy cream
- 2 tsp Vanilla extract
- Pinch Salt
Method
- Preheat your oven to 350°F /175°C/ Gas mark 4. Line two 9-inch round cake pans or three 7-inch round 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.2½ cups All-purpose flour, 1 cups Granulated sugar, 2½ tsp Baking powder, ½ tsp Salt, 1 cup Unsalted butter, 3 large Eggs, 1 cup Whole milk, 2 tsp Vanilla extract
- 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.1 cup Unsalted butter, 3 cups Powdered sugar, 2 tbsp Heavy cream, 2 tsp Vanilla extract, Pinch Salt
- 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.
Notes
- Use Room Temperature Ingredients: Ensure that your eggs, milk, and butter are at room temperature. This helps them mix more evenly into the batter and frosting.
- Measure Ingredients Accurately: Use a kitchen scale or measuring cups/spoons to accurately measure your ingredients, especially the flour and sugar, for the best texture and flavor.
- Mix the Batter Gently: Mix the batter just until the ingredients are combined. Overmixing can lead to a tougher texture in the cake.
- Do Not Overbake: Keep an eye on the cakes while they are baking and remove them from the oven as soon as a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
- Cool Cakes Completely: 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 before frosting. This prevents the frosting from melting and sliding off the cake.
- Use a Piping Bag for Frosting: For a bakery-style finish, use a piping bag fitted with a large round tip to frost the cake. This allows you to create beautiful swirls and decorations.
- Decorate with Sprinkles or Edible Flowers: Add some extra flair to your cake by decorating it with sprinkles, chocolate shavings, or edible flowers.
- Store the Cake Properly: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
- Experiment with Flavors: Feel free to experiment with different flavor extracts or add-ins to customize the cake to your liking. Consider adding lemon or almond extract for a different flavor profile.
- Enjoy with a Cup of Tea or Coffee: This vanilla cake pairs perfectly with a hot cup of tea or coffee for a delightful treat any time of day.
Equipment you will need
Nutrition
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Week 2 Day 1 Done
Week 2 day 1 done
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.
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.
D
Week 2 day 2 done
Week 2 – Day 1 Done.
Hi Veena, ur frosting recipe says use vegetable shortening. Can I use only butter instead of shortening?
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.
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.
Week 2 Day 1; Done. Thank you
Week 2-day 2 done
Done
Week 2 day 2 done
Week2 day 2 done