How to Make One-Bowl Vanilla Cake

ByWendy Carter
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Imagine this: you crave cake. Not just any cake—fluffy, moist, gloriously vanilla cake. But the thought of dragging out every bowl, whisk, and measuring cup makes you reconsider your life choices.

Enter the one-bowl vanilla cake. No fuss, no mess, no sink full of regrets. Just 10 minutes of prep and a single bowl to wash.

Sounds like a cheat code, right?

This isn’t some sad, dense brick pretending to be cake. It’s soft, buttery, and tastes like childhood birthdays. Perfect for last-minute cravings, impromptu guests, or when you just need to eat cake batter straight from the bowl (we won’t judge).

Ready to hack your baking game?

Why This Recipe Slaps

First, it’s stupidly easy. One bowl means fewer dishes and less cleanup. Second, it’s foolproof—no fancy techniques, no separating eggs, no crying over collapsed batter.

Third, it’s versatile. Eat it plain, frost it, or turn it into cupcakes. It’s the little black dress of desserts.

And the texture?

Light, tender crumb with a rich vanilla flavor. No weird aftertaste, no cardboard vibes. Just pure, uncomplicated deliciousness.

Even your picky aunt will shut up and take seconds.

Key Details

  • Servings: 8-10 slices
  • Prep time: 10 minutes
  • Cooking time: 30-35 minutes
  • Calories per slice: ~250 (without frosting)
One-Bowl Vanilla Cake: Because Who Has Time for Dishes?
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One-Bowl Vanilla Cake: Because Who Has Time for Dishes?

Recipe by Wendy CarterCourse: Dessert
Servings

10

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

250

kcal

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, melted

  • 2 large eggs

  • 1/2 cup milk (whole or 2%)

  • 2 tsp vanilla extract

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C). Grease an 8-inch round or square pan, or line it with parchment paper if you’re fancy.
  • Mix dry ingredients. In your one (1) glorious bowl, whisk flour, sugar, baking powder, and salt. No sifting—lazy wins here.
  • Add wet ingredients. Dump in melted butter, eggs, milk, and vanilla. Stir until just combined. Overmixing = tough cake. Don’t do it.
  • Bake. Pour batter into the pan and smooth the top. Bake for 30–35 minutes until a toothpick comes out clean.
  • Cool. Let it sit for 10 minutes before slicing. Or, if you’re impatient, eat it warm and blame us later.

Storage Instructions

Store leftovers (lol) in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices wrapped in plastic for 3 months.

Thaw at room temp or microwave for 10 seconds if you’re desperate.

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Why This Cake Rules Your Life

  • Time-saver: 10-minute prep. Mic drop.
  • Minimal cleanup: One bowl. One spoon.

    Zero regrets.

  • Crowd-pleaser: Works for birthdays, potlucks, or Tuesday nights.
  • Customizable: Add frosting, berries, or chocolate chips. Or all three—we’re not the police.

Nutrition Facts (Per Slice)

  • Calories: 250
  • Fat: 10g
  • Carbs: 36g
  • Protein: 3g
  • Sugar: 20g

Common Mistakes to Avoid

  • Overmixing: Stir until just combined. Gluten is not your friend here.
  • Overbaking: Dry cake = sad cake.

    Check at 30 minutes.

  • Cold ingredients: Use room-temp eggs and milk for smoother batter.
  • Skimping on vanilla: This is a vanilla cake. Don’t be shy.

Alternatives

  • Gluten-free: Swap flour for a 1:1 GF blend.
  • Dairy-free: Use plant-based milk and vegan butter.
  • Extra flavor: Add lemon zest, almond extract, or a pinch of cinnamon.
  • Healthier: Replace half the sugar with applesauce (but expect a denser texture).

FAQs

Can I use oil instead of butter?

Yes, but butter adds richness. Use ½ cup neutral oil (like vegetable or canola) if you must.

Why did my cake sink in the middle?

Underbaking or opening the oven too early.

Patience, young baker.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and bake for 35-40 minutes.

Is this cake freezer-friendly?

Yep. Wrap slices tightly in plastic and freeze for up to 3 months.

Can I make cupcakes with this batter?

Duh.

Fill liners ⅔ full and bake for 18-20 minutes. Frost liberally.

Final Thoughts

This one-bowl vanilla cake is the hero you deserve. Easy, delicious, and proof that great things come in simple packages.

Next time a cake craving hits, skip the drama—grab one bowl and get baking. Your future self (and your dishwasher) will thank you.

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