One-Bowl Vanilla Cake

Why Make This Recipe

This One-Bowl Vanilla Cake is perfect for anyone who loves a quick and easy dessert. It’s a classic cake that is light, fluffy, and packed with vanilla flavor. The best part? You only need one bowl to mix everything together, which means less cleanup for you! This cake is ideal for birthdays, celebrations, or just a sweet treat after dinner.

How to Make One-Bowl Vanilla Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter (softened)
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, eggs, and vanilla extract.
4. Mix with a whisk or electric mixer until smooth and well combined.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve One-Bowl Vanilla Cake

This cake is delicious on its own, but you can serve it with a dusting of powdered sugar, a dollop of whipped cream, or some fresh fruit. For an added touch, try frosting it with your favorite vanilla or chocolate frosting.

How to Store One-Bowl Vanilla Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing.

Tips to Make One-Bowl Vanilla Cake

• Make sure your butter is softened to room temperature for easy mixing.
• Do not overmix the batter; mix just until all the ingredients are combined to keep the cake light and fluffy.
• You can add a pinch of lemon zest or almond extract for a different flavor twist.

Variation

To make a chocolate version, simply replace a 1/2 cup of flour with cocoa powder. You can also add chocolate chips for a fudgy touch.

FAQs

1. Can I use self-rising flour instead of all-purpose flour?
Yes, but if you use self-rising flour, skip the baking powder and salt in the recipe.

2. Is it possible to make this cake dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and use almond or soy milk instead of regular milk.

3. How can I tell if my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done!