One Bowl Vanilla Cake (with oil!)
by Jay Wadams
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!
Ingredients
for the cake:
- 350 g plain or all-purpose flour
- 225 g white sugar
- 15 g baking powder
- pinch of sea salt
- 200 g whole milk
- 175 g vegetable oil
- 3 eggs
- 1 Tbsp vanilla extract
for the vanilla buttercream frosting:
- 250 g powdered sugar
- 100 g unsalted butter room temperature
- 1 tsp vanilla extract
- 1-2 Tbsp milk
- a good pinch of salt
to decorate:
- sprinkles/nonpareils
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
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.
- BAKE: Pour into the prepared baking dish, tap the baking dish on the counter once or twice to dislodge any air bubbles, then bake in the preheated oven for 50-55 minutes until golden brown and a skewer inserted into the center of the cake comes out clean. Cool in the baking dish for 5 minutes, then invert onto a cooling rack. Carefully remove the baking paper, then allow to cool completely.
- MAKE FROSTING: Clean your mixing bowl, then measure in the powdered sugar, butter, vanilla extract and milk. Beat at low speed until the ingredients are combined, then beat at high speed for three minutes until light and fluffy.
- DECORATE: Spread the buttercream thick over the cool cake, then decorate with sprinkles or other toppings of your choice.
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.
Nutrition
Serving: 1slice | Calories: 360kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 118mg | Potassium: 59mg | Fiber: 1g | Sugar: 30g | Vitamin A: 223IU | Calcium: 81mg | Iron: 1mg