One Bowl Vanilla Cake – incredibly fluffy and moist cake with the best easy vanilla frosting! All you need is one bowl and a whisk to make it! Even kids can make it!
Easy cakes are the best! My One Bowl Chocolate Cake and the Best Chocolate Bundt Cake are the proof. This vanilla version is bound to be a hit!
ONE BOWL VANILLA CAKE
Fluffy and moist cake with delicious vanilla flavor, topped with the best and easiest fluffy vanilla frosting makes for an easy dessert you can make in under 30 minutes. It is the best vanilla cake you will ever make! You can add other flavorings to make other variations, use gluten-free flour or even make it dairy-free with almond milk. This cake could not be easier to make. You only need one mixing bowl and a whisk to make the batter. It’s a must-try dessert for every home baker!
How to make One-Bowl Vanilla Cake?
- Star by gathering ingredients. Make sure the egg is room temperature. If you don’t have buttermilk, you can easily make it by mixing apple cider vinegar with half and half or whole milk.
- Whisk together dry ingredients in a mixing bowl.
- Add wet ingredients (except water) and whisk. Add water and whisk it in. Pour batter into prepared 8″ square or round pan.
- Bake cake in a preheated oven until golden on top, 25 to 28 minutes.
- Cool completely before frosting.
One-Bowl Cake variations:
- lemon cake: add lemon zest and 2 tablespoons lemon juice (plus enough water to make 1/2 cup of liquid)
- berry summer cake: add lemon zest and blueberries or raspberries
- gluten-free cake: use gluten-free flour that can be used in 1:1 ratio
- dairy-free: use almond milk in place of half and half to make buttermilk
- zucchini cake: add shredded zucchini (squeeze out as much liquid out of it as you can before using) and frost with chocolate frosting
- funfetti cake: add sprinkles into the batter and on top of frosting.
Can I make cupcakes with this recipe?
Yes! Pour batter into a cupcake pan and bake for 18 minutes, until golden on top. Cool completely before frosting.
The frosting
I made my go-to vanilla frosting recipe by creaming butter and powdered sugar, then adding vanilla and a splash of heavy cream. It’s fluffy and just perfect with this cake!
More Easy Cake Recipes:
For more dessert recipes, feel free to browse our Dessert Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
ONE-BOWL VANILLA CAKE RECIPE:
A fluffy and moist cake with the best easy vanilla frosting! All you need is one bowl and a whisk to make it!
- 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
- 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 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.
To make homemade buttermilk: mix 2 teaspoons apple cider vinegar with enough half and half to make 1/2 cup of liquid. Let stand for 3 to 4 minutes. When the mixture looks thick and curdled, use in the recipe.
Use good quality vanilla as that is the primary flavor in this cake.
For the best frosting: make sure the butter is soft. Otherwise, the frosting won't be fluffy.
Laurenda says
Can I use a round cake pan and if I can what size should I use
Anna says
Hi Laurenda! I actually mentioned that in the recipe, step 1: Grease and flour or line with parchment paper, an 8″ square or round pan.
Shiny Dsouza says
Hi Anna, if I want to add orange flavour in the cake what modifications I need to do? I am planning to do it tomorrow, can you please reply?
Anna says
Hi! For the orange version, add orange zest from a whole orange and 2 tablespoons of orange juice. I hope this helps! Let me know how it goes.
Shiny Dsouza says
Thanks Anna. Tried the cake yesterday and it turned out to be amazing 😍 Have tagged you on Instagram with the pictures. Thank you for the delicious recipe ❤️
Tanu says
Hi Anna
Can I use melted butter in place of vegetable oil ?
Lisi Bernier says
My daughter is a vanilla cake monster but I always find the recipes dry or flavorless. This one was so moist and fluffy and by far the best recipe I’ve ever used. I used a very good vanilla and added a bit extra and added vinegar to whipping cream (all I had) and the cake didn’t last long. I didn’t make the icing but just served it with berries and whipped cream and will try the icing next time!
Anna says
Yay! I am so glad it was a hit! Thank you so much for trying my recipe, Lisi!
Diana says
Super simple, easy to make with the kids and an absolutely great tasting cake!! Be sure to use good quality vanilla. I used this cake to create a layer for my brothers 30th birthday! An absolute hit, my whole family loved it.
Marlene says
Thank You! I have a new ‘go to’ cake recipe. I made the lemon version. It is so incredibly moist. I also made the vanilla icing recipe. I added lemon zest & substituted lemon juice for the cream. My husband absolutely loved it all.
Anna says
Hi Marlene! Yay! That’s fantastic! I am so glad the cake was a hit and I love that you made the lemon version. Perfect for Spring! Thank you so much for trying my recipe!
Nancy says
Thank you for sharing this recipe! I was not sure what to expect, but the flavor was spot on!!! My picky husband loved it. I think some of the reviewers missed the point that it is a simple one bowl cake! Definitely a go to recipe!!!!
Sajeda says
Hi
How long would I need to bake this if I were using a Pyrex dish? I want to use it for a skirt for a Barbie cake.
Chris Colella says
Your recipe does not indicate when to add the 2 tsp of vanilla
Naomi B. says
The correct place to add in the vanilla extract is in with the liquids.
Lorilyn says
Hi Anna. Last week I commented on the Chocolate one bowl cake recipe-It was such a success, I purchased a new bottle of real Madagascar vanilla extract to try the vanilla recipe. I have a couple questions about it….In the chocolate, the recipe calls for one teaspoon baking soda, 1/2 baking powder. The vanilla calls for just the opposite; One baking powder, 1/2 baking soda. I was wondering why? Does cocoa contain something that would require them to be different or is it something else?
I made the vanilla cake-and although it turned out mostly fluffy-the top was golden and the tooth pick came out clean in several spots-but when cut and served, the corner pieces had not risen all the way near the bottom of the pan. Would that have something to do with the baking powder/soda change? Or would i need to cook it longer at a lower temperature? I used the same pan and cook time as last weeks chocolate cake.
Also- I found the cake to not have much flavor-but did not want to add more liquid extract. I made a quick lemon glaze to pour over the cut piece to remedy this in a pinch-but wanted to ask if I did something wrong=as I love vanilla cake-but this recipe was lacking in vanilla flavor. I used two teaspoons as the recipe stated. I like the size, ingredients and ease of this cake-but would like the flavor to say’ vanilla’ when bit into, but it just said…’warm sweet desert.’ not able to identify. Thanks for any advice you could add to make my cake turn out as good as the chocolate recipe.
number 3 on directions (printed) states “Add egg, buttermilk and oil. Whisk together. Add hot water”- It does not say when to add the vanilla. Above it states to add wet ingredients then hot water, which was not printed on the recipe page-so i added it at the end. Would that have made it different then adding before the hot water? Vanilla must be added at the end of making pudding or will dissipate. The printed vanilla cake recipe does not say to add it at all, so i just used the vanilla pudding as a guide.
Jessica says
LOVE this. It’s so super moist. I’ve never had much success baking cakes from scratch and this came out perfect. I even had to make my own buttermilk. I think this would be delicious as a lemon poppyseed. Also, I cooked this is a spring on and topped it with homemade bananas pudding instead of frosting. OMG. Great recipe. I will be using this often.
Anna says
Hi Jessica! I am so happy to know you love this cake! Yay! Thank you for the wonderful comment. I love the idea of banana pudding topping. Yum! Have a beautiful day!
Kukos says
Thank you for this recipe.Am gonna try it.Please what is half and half
Anna says
Half and half is a product you can buy in the dairy section. It’s a mix of cream and milk. You can use whole milk as a replacement. I hope this helps!
Stella says
Loved the cake thanks Anna
Maria says
Hey Anna,
Can i make this recipe in a 7″ baking pan?
Sam says
Hi Anna,
I will soon be trying this recipe!
If i want to make a two layer cake,should i simply double all the ingredients?
Maria says
No bake the recipe in two separate pans, because i tried that twice and the end product was beautifully ruined 😂
Anna says
Hi Sam! Yes, I recommend doubling the recipe if you want the layers to be as thick as in the photo. For thinner layers, use the recipe as written and bake in two pans. I hope this helps!
Tony says
I want to make this in a 10in x 6in tray. Will the measurements be the same?
Anna says
Hi Tony! I recommend using a proper 8″ x 8″ square or round pan. If you want to double the recipe, use 13″ x 9″ pan.
Sharyn says
Can I double the ingredients to make a 13 x 9 pan?
Anna says
Hi Sharyn! Yes, you can easily double the recipe and bake in a larger pan. Increase the baking time by 1/2. Let me know how it goes!
Kelly says
Hi! Could I layer this cake? Or is it too soft?
Anna says
Hi Kelly! I think two layers will be just fine. Let me know if you make it!
Susan Som says
Hi
Can i cover with fondant and will it stay moist even after being in the fridge/freezer.
Also , cani mix in frkzen raspberries?
Thanks
Susan
Anna says
Hi Susan! Adding frozen berries should be fine. Stir them in with dry ingredients before adding the wet ingredients. That will prevent them from sinking to the bottom of the cake. I am not sure if fondant will work. The cake can be a little too soft to support it.
Michele says
Thank you for sharing. I was looking for a vanilla cake recipe for my husband’s birthday. This one looks perfect. I especially love that it is made in one bowl.
B says
I didn’t have buttermilk. So I substituted for the same amount of plain whole fat yoghurt.
I used a pyrex dish so I had to reduce the oven temp to 325.
I didn’t have vanilla so we tried the lemon flavor.
It baked in less than 30 minutes and it’s super moist! This will go in my *make again* box!
I may add more lemon juice next time. We like more pucker. 🙂
Anna says
Thank you so much for trying my recipe and for sharing your substitutions! If you don’t have buttermilk, you can mix apple cider vinegar and whole milk or half and half to make a homemade version.
Trang says
Thank you for this recipe. Making this in one bowl will definitely be something that I can do with my son.
suzy says
My new go-to cake recipe! Love how simple it is.
lauren kelly says
I love how simple and delicious this cake is! Vanilla cake is the best!
Beth Pierce says
This looks perfectly moist and delicious! Great for my daughter’s birthday party this weekend!