One Bowl Vanilla Cake

I used to feel like every vanilla cake recipe I tried came with a list of unnecessary rules. Separate the eggs. Mix this, then let it rest. Use three bowls, two whisks, and a prayer. I just wanted a cake that came together simply, without sacrificing flavor or texture. After a lot of testing (and a lot of dishes), I finally landed on this.

It’s soft, buttery, and perfectly balanced. The crumb is tender but not crumbly, rich but never heavy. You don’t need a mixer, you don’t need fancy ingredients, and you don’t need to babysit it. One bowl is all it takes.

I’ve tested this cake in every pan I own and paired it with just about every frosting. It always comes through. You can bake it in an 8x8, make cupcakes, or double the recipe for a layered celebration cake. I’ve even halved it and baked it in a loaf pan just to have a slice with my coffee. It works every time.

If you’ve been searching for a go-to vanilla cake that doesn’t need a mixer or a pile of dirty dishes, this is it. Just one bowl. No tricks. And the flavor tastes like it came from your favorite bakery.

Ingredients

• 2½ cups (300 g) cake flour
  If using all-purpose: 2¼ cups (270 g) + 2 tbsp (16 g) cornstarch

• 1¾ cups (345 g) granulated sugar

• 1 tbsp (12 g) baking powder

• ½ tsp (2.8 g) baking soda

• ¾ tsp (3 g) kosher salt

• 1 cup (240 g) buttermilk or whole milk + 1 tbsp vinegar or lemon juice

• ½ cup (99 g) vegetable oil

• 2 large eggs (100 g)

• 1 tbsp (13 g) vanilla extract

• ⅓ cup (80 g) hot water

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment for easy removal.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Add the buttermilk, oil, eggs, and vanilla. Beat by hand or with a mixer on medium speed for 1 to 2 minutes, until smooth and slightly thick.

4. Slowly mix in the hot water. This creates a looser batter and an extra soft crumb.

5. Divide the batter evenly between the pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.

6. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting or wrap in plastic wrap while still warm to preserve moisture until decorating. Enjoy!

Notes

• Buttermilk gives the best flavor and texture. If using milk, mix with vinegar or lemon juice and let sit 5–10 minutes before using.

• Cake flour makes the crumb extra soft. You can substitute all-purpose flour + cornstarch as noted above.