The Ultimate One-Bowl Vanilla Cake: Fluffy, Moist, and Incredibly Easy!

Craving a classic dessert that’s both effortless to make and guaranteed to delight? Look no further than this sensational One-Bowl Vanilla Cake! Imagine an incredibly fluffy, perfectly moist vanilla cake crowned with the silkiest, easiest vanilla frosting you’ve ever tasted. This isn’t just a recipe; it’s a promise of simplicity and pure deliciousness. All you truly need is one mixing bowl and a whisk, making it an ideal baking project even for beginners or a fun activity with kids. Prepare to bake the best vanilla cake of your life!

Simple yet spectacular cakes are truly the best kind. Just like our beloved One-Bowl Chocolate Cake and the decadent Best Chocolate Bundt Cake, this vanilla rendition is destined to become a staple in your recipe collection. Its straightforward process doesn’t compromise on flavor or texture, delivering a bake that tastes like it took hours of intricate work.

Why You’ll Fall in Love with This One-Bowl Vanilla Cake

This isn’t just another vanilla cake; it’s *the* vanilla cake that will simplify your baking life and impress everyone who takes a bite. Here’s why this recipe will quickly become your go-to:

• Unbeatable Texture: Experience a cake that is truly fluffy, light, and wonderfully moist, melting in your mouth with every forkful. The texture is consistently perfect, making it a joy to eat.
• Effortless Preparation: As the name suggests, this cake requires just one mixing bowl. Forget about separating wet and dry ingredients in multiple containers – simply whisk everything together for a quick and easy batter. This streamlined process saves time on both preparation and cleanup, leaving you more time to enjoy your delicious creation.
• Superior Vanilla Flavor: The recipe is carefully balanced to highlight the rich, comforting taste of pure vanilla. Paired with our simple, fluffy vanilla frosting, it creates a harmonious symphony of flavors that is both classic and irresistible.
• Speedy Dessert Solution: From start to finish, you can have this incredible dessert ready in under 30 minutes of active prep time, with baking taking just a little longer. It’s perfect for last-minute cravings, unexpected guests, or simply when you need a quick sweet treat without the fuss.
• Incredible Versatility: While delightful on its own, this vanilla cake serves as a fantastic base for endless customizations. Whether you want to experiment with different flavorings, accommodate dietary needs (like gluten-free or dairy-free options), or add fun mix-ins, this recipe is incredibly adaptable.
• Kid-Friendly Baking: Its simplicity makes it an excellent recipe for involving younger bakers. Kids can easily help whisk the ingredients, pour the batter, and, of course, add sprinkles!

This One-Bowl Vanilla Cake truly is the best vanilla cake you will ever make – a bold claim, but one we believe you’ll agree with once you try it. It’s a testament to how simple ingredients and an easy method can yield extraordinary results.

Ingredients Spotlight: The Essentials for Vanilla Perfection

Achieving a truly outstanding vanilla cake relies on a few key ingredients, each playing a crucial role in its structure, flavor, and moisture. Let’s delve into what makes this recipe so special:

• All-Purpose Flour: The foundation of our cake, providing structure. Measuring it correctly is vital – spoon and level, don’t scoop directly from the bag.
• Granulated Sugar: Not just for sweetness, sugar contributes to the cake’s moistness and helps create a tender crumb.
• Baking Soda & Baking Powder: Our dynamic leavening duo! Baking soda reacts with the buttermilk’s acidity to create lift, while baking powder provides additional leavening for that desired fluffiness. Ensure both are fresh for optimal results.
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and making the vanilla truly shine.
• Large Egg: Binds the ingredients together, adding richness and contributing to the cake’s structure and moisture. Make sure it’s at room temperature for better emulsification with other liquids.
• Vegetable Oil: Unlike butter, oil remains liquid at room temperature, contributing significantly to the cake’s lasting moisture and soft texture. It also makes the cake incredibly tender.
• Buttermilk: The unsung hero for a moist and tender vanilla cake! Its acidity reacts with baking soda, promoting a light and airy texture, and its slight tang adds depth of flavor. If you don’t have buttermilk, don’t fret – you can easily make your own (see notes in the recipe card!).
• Hot Water: This seemingly simple addition plays a critical role. Hot water helps to bloom the cocoa (if it were a chocolate cake) and in a vanilla cake, it helps dissolve the sugar, further tenderizes the crumb, and helps create a thin, pourable batter, which paradoxically leads to a wonderfully moist cake.
• Pure Vanilla Extract: As the star flavor, using high-quality pure vanilla extract is paramount. It makes all the difference in achieving that rich, authentic vanilla taste. Don’t skimp here!

Each of these components, when combined in this one-bowl method, contributes to a cake that is not only easy to prepare but also boasts a professional-quality taste and texture.

Step-by-Step Guide: Crafting Your Easy One-Bowl Vanilla Cake

Making this incredibly fluffy and moist vanilla cake is a breeze, thanks to its brilliant one-bowl method. Follow these simple steps for a dessert that’s guaranteed to impress:

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature when the cake goes in, promoting even baking. Lightly grease and flour an 8-inch square or round baking pan, or line it with parchment paper for easy removal. Set it aside. Also, gather all your ingredients and ensure your egg is at room temperature. If you don’t have buttermilk, create a homemade version by mixing 2 teaspoons of apple cider vinegar with enough half-and-half or whole milk to make ½ cup, then let it sit for a few minutes until it slightly curdles.
2. Combine Dry Ingredients: In your large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Whisking them thoroughly ensures they are evenly distributed, which is crucial for the cake’s texture and rise.
3. Add Wet Ingredients (Mostly): To the dry mixture, add the room-temperature egg, vegetable oil, buttermilk, and two teaspoons of pure vanilla extract. Whisk these ingredients together until they are just combined and smooth. Be careful not to overmix at this stage.
4. Incorporate Hot Water: Next, add the hot water to the batter and whisk again until the mixture is completely smooth and uniform. Don’t be alarmed if the batter seems quite runny; this is perfectly normal for this recipe and contributes to the cake’s incredible moisture.
5. Fill and Bake: Pour the smooth batter into your prepared 8-inch pan. Gently tap the pan a few times against your counter. This helps to release any trapped air bubbles, ensuring a more even and fine crumb in your finished cake. Bake in the preheated oven for 25 to 28 minutes. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Cool Completely: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This step is essential! Attempting to frost a warm cake will result in melted frosting and a messy situation. Patience here will be rewarded with a perfectly frosted cake.

And there you have it! A perfectly baked, simple vanilla cake ready for its delicious topping. The real magic happens when you add that dreamy vanilla frosting.

Tips for Baking Success

Even though this one-bowl vanilla cake recipe is incredibly forgiving, a few expert tips can elevate your baking experience and ensure a flawless result every time:

• Room Temperature Ingredients: This is not just a suggestion; it’s a golden rule for baking! Room temperature eggs and buttermilk emulsify much better with the other ingredients, leading to a smoother batter and a more evenly baked, tender cake. Plan ahead by taking them out of the fridge at least 30-60 minutes before you start.
• Measure Flour Correctly: For accurate results, use the “spoon and level” method. Spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Do not scoop directly from the flour bag, as this can compact the flour and lead to a denser, drier cake.
• Don’t Overmix the Batter: After adding the wet ingredients and then the hot water, whisk until the batter is just smooth. Overmixing develops the gluten in the flour, which can result in a tough, chewy cake rather than a tender, fluffy one. A few small lumps are perfectly fine.
• Check Oven Temperature: Ovens can vary widely. If you frequently bake, investing in an inexpensive oven thermometer can be a game-changer. An accurately calibrated oven ensures your cake bakes evenly and prevents common issues like a dry cake or burnt edges.
• Cool Completely Before Frosting: Patience is key! Frosting a warm cake will cause the buttercream to melt and slide off, resulting in a runny mess. Allow the cake to cool completely on a wire rack—this can take an hour or two—before applying your delicious frosting.
• Quality Vanilla Matters: Since vanilla is the primary flavor in this cake and frosting, using a good quality pure vanilla extract will make a noticeable difference in the final taste. Avoid imitation vanilla for the best results.
• Don’t Skip Sifting Powdered Sugar: For the frosting, sifting powdered sugar is crucial. It removes any lumps, ensuring your frosting is perfectly smooth and velvety, without any gritty texture.

By following these simple tips, you’re well on your way to baking a consistently perfect, incredibly delicious One-Bowl Vanilla Cake that everyone will rave about!

Serving & Storage Suggestions

Once your One-Bowl Vanilla Cake is baked and beautifully frosted, you’ll want to ensure you serve it perfectly and store any leftovers correctly to maintain its deliciousness.

Serving Suggestions:

• Classic Presentation: Simply slice and serve! This cake is delightful on its own, showcasing its tender crumb and luscious frosting.
• With Berries: Garnish slices with fresh berries like strawberries, raspberries, or blueberries for a burst of color and a touch of tartness that beautifully contrasts the sweet vanilla.
• Coffee or Tea Pairing: This vanilla cake is a quintessential accompaniment to a warm cup of coffee, tea, or even a glass of cold milk.
• Ice Cream Companion: For an extra indulgent treat, serve a slice warm (if unfrosted, or at room temperature if frosted) with a scoop of vanilla bean or strawberry ice cream.
• Chocolate Drizzle: A light drizzle of melted chocolate or chocolate syrup can add another layer of flavor and visual appeal, especially for chocolate lovers.

Storage Instructions:

• Room Temperature: If your cake is covered with standard buttercream frosting (which this recipe uses) and your kitchen isn’t overly warm, it can be stored at room temperature for up to 2-3 days. Make sure it’s kept in an airtight container or covered tightly with plastic wrap to prevent it from drying out.
• Refrigeration: To extend its freshness, especially in warmer climates or if using a cream cheese-based frosting (not this recipe, but good to know), the cake can be refrigerated for up to 5-7 days. Again, ensure it’s in an airtight container. Allow refrigerated cake to come to room temperature for about 30 minutes before serving for the best flavor and texture.
• Freezing: This cake freezes wonderfully! You can freeze individual slices or the entire cake (unfrosted or frosted) for up to 2-3 months.
  • Unfrosted: Once completely cooled, wrap the unfrosted cake tightly in plastic wrap, then a layer of aluminum foil.
  • Frosted: Place the frosted cake in the freezer for about an hour until the frosting is firm. Then, wrap it tightly in plastic wrap and foil.
  • Thawing: When ready to enjoy, thaw the cake overnight in the refrigerator (if frosted) or at room temperature (if unfrosted) before serving.

Following these simple guidelines will help you enjoy your homemade One-Bowl Vanilla Cake at its best, whether immediately or days later.

Frequently Asked Questions About One-Bowl Vanilla Cake

More Delightful Easy Cake Recipes to Try

If you loved the simplicity and deliciousness of our One-Bowl Vanilla Cake, you’re in for a treat! We have a collection of other easy-to-make cake recipes that are perfect for any occasion, from weeknight desserts to special celebrations. Explore these fantastic options:

If you liked this recipe and decide to make it, please let me know in the comments below! Don’t forget to rate it if you enjoyed it as much as we do!

One-Bowl Vanilla Cake Recipe

Author: Anna

A fluffy and moist cake with the best easy vanilla frosting! All you need is one bowl and a whisk to make it!

Rating: 4.65 from 154 votes

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Course: Dessert

Cuisine: American

Servings: 9 servings

Calories: 425 kcal

Ingredients

for cake:

• 1 ¼ cup all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg (room temperature)
• ½ cup vegetable oil
• ½ cup buttermilk (see note below for homemade buttermilk)
• ½ cup hot water
• 2 teaspoons pure vanilla extract (high quality recommended)

for frosting:

• ½ cup unsalted butter (softened)
• 1 ½ cup powdered sugar (sifted)
• 1 teaspoon pure vanilla extract
• 1 tablespoon heavy cream

Instructions

1. Preheat oven to 350℉ (175°C). Grease and flour, or line with parchment paper, an 8-inch square or round pan. Set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
3. Add the room-temperature egg, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Whisk thoroughly until the batter is smooth.
4. Pour in the hot water and whisk again until the batter is completely smooth. It will be runny, which is correct for this recipe.
5. Pour the batter into the prepared pan. Gently tap the pan against the counter a few times to release any air bubbles.
6. Bake for 25 to 28 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the cake completely in the pan for about 10-15 minutes, then invert onto a wire rack to cool fully before frosting. This is crucial for the frosting.
8. To make frosting: In a medium mixing bowl, beat the softened butter for at least 7 minutes until light and fluffy. Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition. Add the heavy cream and beat for another minute to incorporate air. Finally, add the vanilla extract and mix until just combined. The frosting should be very fluffy and spreadable.
9. Evenly spread the fluffy frosting over the completely cooled cake. For a festive touch, decorate with sprinkles if desired.

Notes

• Homemade Buttermilk: If you don’t have buttermilk, you can easily make your own. Mix 2 teaspoons of apple cider vinegar (or lemon juice) with enough half-and-half or whole milk to make ½ cup of liquid. Let it stand for 3 to 4 minutes until the mixture slightly thickens and appears curdled. Then, use it as directed in the recipe.
• Vanilla Quality: Since vanilla is the star flavor, using good quality pure vanilla extract is highly recommended for the best taste in both the cake and frosting.
• Frosting Consistency: Ensure your butter is properly softened for the frosting. If it’s too cold, the frosting won’t achieve that desired fluffy texture. If it’s too warm, it might be too thin.
• Nutrition Disclaimer: Please note that the nutritional values provided are estimates and can vary depending on the specific brands and products used. Always use a calorie counter or nutritional calculator you are familiar with for precise information.

Nutrition

Calories: 425kcal | Carbohydrates: 50g | Protein: 2g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 49mg | Sodium: 150mg | Potassium: 88mg | Sugar: 37g | Vitamin A: 390IU | Calcium: 43mg | Iron: 0.9mg