One Bowl Vanilla Cake Recipe
Calories: 15
Adjust Servings Here: 12 servings
Description
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.
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
Instructions
- 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.
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
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