One Bowl Vanilla Cake Recipes

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ONE BOWL VANILLA CAKE



One Bowl Vanilla Cake image

A super easy, delicious vanilla cake recipe is a must-have in any home bakers recipe repertoire! And this one is made using only one bowl. No mixer required!

Provided by Kimberlee Ho

Categories     All Recipes     Dessert     Snacks

Time 40m

Number Of Ingredients 9

1 ¼ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs (room temperature)
¾ cup neutral oil (such as vegetable oil or canola oil)
¾ cup whole milk (room temperature)
1 tablespoon pure vanilla extract

Steps:

  • Preheat the oven to 350º F (177º C). Line an 8 x 8 inch square baking pan with parchment paper and set aside.
  • To a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk until combined.
  • Add to the bowl the eggs, oil, milk and vanilla and whisk until thoroughly combined and no dry spots appear. Whisk well until evenly combined.
  • Pour batter into the prepared baking pan, bang pan on the counter a few times to pop any air bubbles then bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool on a wire cooling rack before slicing or frosting

Nutrition Facts : Calories 193 kcal, Carbohydrate 20.8 g, Protein 2.2 g, Fat 11.3 g, SaturatedFat 1.2 g, Cholesterol 24.4 mg, Sodium 97.1 mg, Fiber 0.3 g, Sugar 13.2 g, ServingSize 1 serving

ONE-BOWL VANILLA CAKE RECIPE



One-Bowl Vanilla Cake recipe image

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

Provided by Anna

Categories     Dessert

Time 35m

Number Of Ingredients 14

1.25 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup vegetable oil
1/2 cup buttermilk (see note)
1/2 cup hot water
2 teaspoons pure vanilla extract
1/2 cup unsalted butter (softened)
1.5 cup powdered sugar (sifted)
1 teaspoon pure vanilla extract
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees F. Grease and flour or line with parchment paper, an 8" square or round pan. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  • Add egg, buttermilk, vanilla and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny but that's okay.
  • Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.
  • Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
  • Cool cake completely before frosting.
  • To make frosting: place butter in a medium mixing bowl and beat for 7 minutes. Add powdered sugar, 1/2 cup at a time and beat in well. Add heavy cream and beat in for 1 minute. Add vanilla and mix in. The frosting should be very fluffy. Spread over cooled cake. Decorate with sprinkles.

Nutrition Facts : Calories 425 kcal, Carbohydrate 50 g, Protein 2 g, Fat 24 g, SaturatedFat 17 g, Cholesterol 49 mg, Sodium 150 mg, Sugar 37 g, ServingSize 1 serving

ONE-BOWL VANILLA CUPCAKES FOR TWO



One-Bowl Vanilla Cupcakes for Two image

These are good vanilla cupcakes.

Provided by nicolina

Categories     Desserts     Cakes     Cupcake Recipes

Time 25m

Yield 2

Number Of Ingredients 8

1 egg white
2 tablespoons white sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
1 ½ tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
  • Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
  • Bake in preheated oven until cake is set, 10 to 12 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.5 g, Cholesterol 31.4 mg, Fat 11.9 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 253.2 mg, Sugar 13.5 g

ONE-BOWL VANILLA CAKE



One-Bowl Vanilla Cake image

This simple cake recipe makes one (one-layer) 8-inch round cake.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Cake     Dessert     Vanilla     Quick & Easy     Bake

Yield 8 servings

Number Of Ingredients 7

125g unsalted butter, melted and cooled
1 1/2 cups (225g) self-raising (self-rising) flour, sifted
1 cup (220g) caster (superfine) sugar
2 teaspoons vanilla extract
1/2 teaspoon baking powder
2 eggs
1/2 cup (125ml) milk

Steps:

  • Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.
  • Preheat oven to 160°C (325°F).
  • Lightly grease a 20cm round cake tin and line with non-stick baking paper.
  • Pour the mixture into the tin, smooth the top and bake for 55 minutes - 1 hour or until cooked when tested with a skewer.
  • Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice to serve.

"ONE BOWL" PERFECT POUND CAKE



This is the perfect pound cake recipe...plus so easy to prepare and only one bowl to wash! This is a firm cake, so if you are into cutting and shaping cakes, this works well. I have used it for christening and communion cakes, creating crosses, etc and used buttercream frosting. I have also made it in a 9 x 13 cake pan...just adjust time accordingly. The addition of the yogurt really makes a difference in the taste.

Provided by Karen..

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 1/4 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon grated lemon, rind of
1 teaspoon vanilla
1 cup butter, softened
1 (8 ounce) container yogurt (lemon, pineapple, orange, strawberry "or" vanilla)
3 large eggs, at room temperature

Steps:

  • Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
  • Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
  • Beat 3 minutes at medium speed.
  • Pour into prepared pan.
  • Bake for 1 hour or until top springs back when touched lightly in center.
  • Cool in pan for about 15 minutes then remove and cool completely on rack.
  • Serve plain or glaze if you like.

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