One-Bowl Vanilla Cake
A simple and delicious vanilla cake that requires just one bowl and is perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup milk
- 1 tbsp pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In the same bowl, sift in the flour, baking powder, and salt. Gradually add the milk while stirring, until you have a smooth batter.
- Pour the batter into a greased and floured 9-inch round cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- Once cooled, slice the cake into 8 pieces and serve plain, or with your favorite frosting or toppings.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for the best texture. Don't overmix the batter to keep the cake light and airy.
Ingredient Substitutions: Substitute almond milk for cow's milk for a dairy-free option. Use gluten-free flour for a gluten-free version.
How to Serve: Ideal with a dusting of powdered sugar or a scoop of ice cream.
Storage & Freshness: Best eaten fresh but can be stored in an airtight container.
Make-Ahead Tips: Bake the cake a day in advance and store it, unfrosted, to preserve moisture.
Ingredient Substitutions: Substitute almond milk for cow's milk for a dairy-free option. Use gluten-free flour for a gluten-free version.
How to Serve: Ideal with a dusting of powdered sugar or a scoop of ice cream.
Storage & Freshness: Best eaten fresh but can be stored in an airtight container.
Make-Ahead Tips: Bake the cake a day in advance and store it, unfrosted, to preserve moisture.