Name: Foolproof One-Bowl Vanilla Cake – Simple Homemade Dessert for Beginner Bakers
Prep time: 10 min
Cook time: 20 min
Ingredients: 100 g ¾ cup all-purpose flour; 100 g ½ cup granulated sugar; 6 g 1½ tsp baking powder; 1 pinch fine salt; 2 large eggs (at room temperature); 40 g 3 tbsp unsalted butter, melted and slightly cooled, plus extra for greasing; 5 ml 1 tsp vanilla extract; 15 ml 1 tbsp dark rum, optional

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This easy vanilla snack cake is ideal for Canadian and US home bakers looking for a simple dessert that doesn’t require a mixer, multiple bowls, or complicated techniques. Just a whisk, a bowl, and a small pan, and you’re ready to go.

If you’re new to baking and want a no-fail vanilla cake you can whip up in one bowl, this beginner-friendly recipe is for you. It’s inspired by my YouTube video “gâteau pour les nuls”, but I’ve adjusted the proportions and technique so the cake bakes perfectly every time at home, with a soft crumb, gentle vanilla flavor, and a touch of optional rum for extra warmth.

You can serve it as an afternoon snack, a quick weeknight dessert, or as a base for berries, whipped cream, or chocolate sauce. If you like simple, comforting desserts like my moist apple cake or raspberry clafoutis, this beginner one-bowl cake will fit right into your dessert rotation.

Why This Beginner Cake Works

In the original video, the recipe was intentionally playful and a bit chaotic. For the blog version, I’ve corrected the proportions so the cake is:

Soft and tender, not dry
Lightly golden with a fine crumb
Gently flavored with vanilla and a hint of rum (optional)
Made in one bowl with simple ingredients

Here’s what makes it work technically:

Balanced ratio of flour, sugar, fat and eggs so the cake rises properly without collapsing.
Reasonable amount of baking powder so there’s no bitter, chemical taste.
Melted butter for flavor and moisture.
Room temperature eggs so the batter emulsifies and bakes evenly.

Ingredients for Beginner One-Bowl Vanilla Cake

For a 20 cm / 8-inch round cake pan:

100g (¾ cup) all-purpose flour
100g (½ cup) granulated sugar
6g (1½ tsp) baking powder
1 pinch fine salt
2 large eggs, at room temperature
40g (3 tbsp) unsalted butter, melted and slightly cooled, plus extra for greasing the pan
5ml (1 tsp) vanilla extract
15ml (1 tbsp) dark rum, optional

You can easily double the recipe and bake it in a 23 x 33 cm (9 x 13-inch) pan for a crowd, or keep it as a small snack cake for weeknights.

Step-by-Step Instructions

1. Prepare the pan and oven

Preheat your oven to 180°C / 350°F with the rack in the middle.
Generously butter a 20 cm / 8-inch round pan. If you want a very clean unmolding, line the bottom with parchment paper and butter it as well.

2. Mix the dry ingredients

In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Pinch of salt
Whisk for a few seconds to evenly distribute the baking powder and avoid any bitter pockets.

3. Add the sugar and eggs

Add the sugar to the dry ingredients.
Crack in the 2 eggs.
Using a whisk, beat the mixture for 1–2 minutes, until it looks thicker, smooth, and slightly paler. You don’t need an electric mixer, but give it some energy—this helps the cake rise nicely.

4. Flavor the batter

Add the vanilla extract and, if using, the dark rum.
Whisk again to combine. The batter should smell fragrant and slightly boozy if you’ve added the rum.

5. Add the melted butter

Make sure the melted butter is warm but not hot (if it’s too hot, it can scramble the eggs).
Pour the butter in a thin stream into the batter while whisking.
Continue whisking until the batter is completely smooth and slightly glossy.

If the batter seems very thick, you can add 1–2 tbsp of milk to loosen it slightly, especially if your flour is more absorbent.

6. Bake

Pour the batter into the prepared pan.
Smooth the top with a spatula so the cake bakes evenly.
Bake at 180°C / 350°F for about 20–22 minutes, or until:
- The top is lightly golden.
- A toothpick or knife inserted in the center comes out clean or with a few moist crumbs.

If your oven runs hot or cold, start checking at 18 minutes.

7. Cool and serve

Let the cake cool in the pan for 10 minutes.
Run a knife around the edges, then invert onto a plate or cooling rack.
Serve slightly warm or at room temperature, plain or with toppings.

Substitutions and Variations

This easy vanilla cake is forgiving and adapts well to what you have in your pantry.

No rum?
Replace with milk or cream, or simply omit it. You can also use orange juice for a citrus twist.
No vanilla extract?
Use vanilla sugar, or scrape the seeds from half a vanilla bean for a more intense flavor.
Butter vs. oil
For an even softer crumb and longer freshness, replace the melted butter with:
- 40ml (3 tbsp) neutral oil (canola, sunflower, grapeseed).
  The flavor will be more neutral, but the cake will stay soft for days.
Citrus version
Add the finely grated zest of 1 lemon or 1 orange along with the vanilla. This is perfect if you want something closer to a light lemon snack cake.
Chocolate chip version
Fold in 50–70g (¼–⅓ cup) chocolate chips at the end for a quick kids’ dessert.
Fruit topping
Spread a thin layer of jam on the cooled cake, or top with fresh berries. For more inspiration, look at fruit-based desserts like my French fruit tart or moist apple cake.

Tips for Success

Weigh your ingredients
Because this is a small cake, even a little too much flour can make it dense. If possible, use a scale.
Room temperature eggs
Cold eggs make the batter harder to mix and can cause uneven baking. If you forgot to take them out of the fridge, place them in warm water for 5–10 minutes.
Do not overbake
A dry cake is usually baked too long. Once the top is golden and the center feels springy, test with a toothpick and pull it out as soon as it’s done.
Resting time
This cake is delicious warm, but the crumb sets fully as it cools. If you plan to slice it very cleanly, let it cool completely.

What to Serve With This Beginner Vanilla Cake

This simple one-bowl cake is perfect with a hot drink or alongside other easy desserts and snacks. Here are some ideas:

Pair a slice with a bowl of creamy tomato soup for a cozy lunch followed by dessert.
Serve it after a comforting pasta dinner like creamy mozzarella parmesan pasta or lemon garlic creamy pasta.
Turn it into a dessert plate with a scoop of no-churn dark chocolate ice cream or creamy old-fashioned French rice pudding.
Add a few pieces next to coffee and a plate of chewy chocolate chip cookies or bakery-style double chocolate muffins.
For brunch, serve it with easy homemade crepes or no-sugar banana crepes with maple syrup.

You can also explore my full dessert recipes collection or browse the ultimate guide to homemade pasta recipes if you’re planning a full menu.

FAQ – Beginner One-Bowl Cake

Can I double the recipe?
Yes. Double all ingredients and bake in a 23 x 33 cm (9 x 13-inch) pan. The baking time will be closer to 25–28 minutes—watch the center.

Can I make this cake ahead?
Absolutely. It keeps well, wrapped at room temperature, for 2–3 days. For longer storage, freeze individual slices and reheat gently.

Can I make it dairy-free?
Use neutral oil instead of butter and plant-based milk instead of rum or regular milk. The texture will still be soft, though the flavor will be slightly different.

Can I reduce the sugar?
You can go down to 80g (⅓ cup + 1 tbsp) sugar for a less sweet snack cake. Below that, the texture may change.

How do I stop the cake from sticking?
Grease the pan well and add a circle of parchment paper on the bottom. Let the cake cool for about 10 minutes before unmolding.