Foolproof One-Bowl Vanilla Cake – Simple Homemade Dessert for Beginner Bakers
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.
Ingrédients
- 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
Instructions
- Preheat the oven to 180°C / 350°F. Butter a 20 cm / 8-inch round pan and line the bottom with parchment if desired.
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the sugar and eggs. Whisk for 1–2 minutes until the mixture is smooth and slightly thickened.
- Stir in the vanilla and, if using, the rum.
- Pour in the melted butter while whisking until the batter is smooth and glossy. If it seems very thick, add 1–2 tbsp of milk.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 20–22 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool 10 minutes in the pan, then unmold onto a rack or serving plate. Serve warm or at room temperature.
Vidéo
Notes
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.
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.