One Bowl Vanilla Cake (with oil!)
My One-Bowl Vanilla Cake recipe is one of my favourite cakes. Simple, packed with vanilla flavour, light and fluffy, but sturdy enough to take to a party or a picnic, it is my go-to recipe when I need to make a delicious birthday cake. And it's all mixed in one large bowl, so there's less washing up. Hooray!
Nutrition Facts
Ingredients
Instructions
PREPARE: Heat the oven to 180°C / 350°F / Gas 4 with a rack in the bottom third. Line a 25x18cm (approx 8x10in.) rectangular baking dish with baking parchment paper. I like using a simple roasting pan from IKEA with straight sides. See notes for alternatives.
SIFT DRY INGREDIENTS: Sift the flour, sugar, baking powder and salt into a large mixing bowl.
ADD WET INGREDIENTS: Add the milk, oil, eggs and vanilla extract and beat with an electric mixer on medium speed for one to two minutes until well combined. Scrape down the sides of the bowl to ensure all of the dry ingredients have been mixed in.
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Continue Reading at Daysofjay →Chef's Notes
VARIATIONS:
Size: This cake recipe is really quite flexible. It will also cook in a 20cm (8 in.) square pan, or a 23cm round pan. It may dome slightly and may need a few extra minutes to the bake time to ensure it is cooked through in the middle. You can also experiment with different frostings and toppings to suit the occasion.
Chocolate Frosting: If you prefer a chocolate frosting, use the chocolate ganache from this chocolate cake recipe.
If you are cooking in a fan oven, either reduce the temperature to 160°C / 325°F or reduce the cooking time to around 40 minutes.
Frequently Asked Questions
Q: Can I freeze vanilla cake?
A: Yes! The unfrosted cake will keep in the freezer for around 2 months. When the cake is cooled, I wrap it tightly in plastic wrap and then put it into a freezer bag or an airtight container. u003cstrongu003eIf you are making in advance, the cake can be cooked 2-3 days before you need it, and is better on the second day.u003c/strongu003e
Q: Can I make the cake in different sizes?
A: You sure can! I like to bake this cake in a simple roasting pan from IKEA as that way, I can get lots of slices out of it, but it will work in a u003cstrongu003e20cm square pan and a 23cm (9 in) round pan as wellu003c/strongu003e. Depending on your pan and your oven, you'll need to add or subtract a few minutes to be sure the cake is cooked, as the baking time may vary. This recipe will also make around u003cstrongu003e16-18 vanilla cupcakes, depending on the size of your muffin pans.u003c/strongu003e
Q: Can I make this cake gluten-free?
A: Modern gluten-free flour blends are excellent and can often be used as a 1-1 substitution in baking. I have yet to try with this cake, but if you do, leave a comment below!
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Reviews from the Original Source
This is a surprisingly good and moist cake! I used 3 8in pans, it domed a bit, but I think it's because my oven runs a little hot. I just cut off the dome... makes a nice snack. I put blueberry filling between the layers along with the frosting. Excellent recipe.Thank you!!
Great recipe! Reminded me of the cake my elementary school cafeteria would serve us for holidays.
Thanks for the recipe! For anyone wondering 200ml of milk is more or less the same as 200g. I found I only needed 35-40 minutes baking time in a fan 180c. Happy baking to all :)
I followed the recipe exactly as directed and it came out perfectly! Thank you!
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