The Most Delicious One-Bowl Vanilla Cake

This is the finest one-bowl vanilla cake I’ve ever made. In my view, it is. This simple vanilla cake recipe comes together quickly since you only need one bowl! PLUS it’s a homemade cake that’s moist, delicious, and bursting with vanilla flavor.

Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

You can’t beat a homemade cake that’s moist, tasty, and cooked in just one dish.

This recipe is extremely similar to my favorite vanilla bean cake recipe, however there are a few component differences and a whole different mixing procedure (which well talk about in a bit).

Since we’re mixing it all in one bowl, this cake has a little different texture than the other vanilla cake, but I believe you’ll like the flavor and how simple it is to create.

SOME OF THE INGREDIENTS FOR THE ONE BOWL VANILLA CAKE:

Flour, all-purpose Instead of cake flour, we’ll use all-purpose flour for this cake. I believe most people have all purpose flour on hand, and if you want to make a cake in one bowl fast, you may not have any other flour on hand, so all purpose it is.

The sour cream My favorite cake ingredient, sour cream, will be used. I’m simply obsessed with utilizing it in cake recipes. (You can always use yogurt instead, but alternative substitutes are included in the FAQ part of this page.)

Vanilla flavoring If you can find vanilla bean paste, use it in the same quantity as the recipe asks for, but vanilla extract works just as well and was all I had on hand when I prepared this cake.

Emulsion of almonds Almond emulsion is a kind of hidden ingredient that I like to use in cakes. I normally just use about a teaspoon of it. It just adds a little, yet it makes a big impact. Almond emulsion DOES NOT taste the same as store-bought almond extract. (At least, not to me.) Therefore, as my mother always said, “don’t knock anything until you’ve tried it.”

MIXING METHOD FOR THE ONE BOWL VANILLA CAKE:

As the title suggests, we’re making this in just one dish. I’m not sure about you, but it excites me. It takes less time than putting some elements in different dishes, then mixing them alternately, and so on. Thus, if you’re in a rush, this just saves time.

You’ll be utilizing an altered reverse creaming process to make this. Don’t worry, it’s extremely easy. The reverse creaming procedure is considerably simpler for me than the usual creaming method.

A lesson in history:

• The conventional creaming procedure is to combine the butter and sugar until light and fluffy, then mix in the other ingredients alternately.
• The reverse creaming technique involves combining all of the dry ingredients first, then coating them with butter before adding the liquid components.

The reverse creaming technique has the benefit of allowing the cake to handle more sugar and liquid, and since the butter and oil coat the flour, it prevents the batter from being over-mixed as readily as the regular creaming method.

If you want to understand more about different kinds of flour for baking cakes and combining procedures, you can read this post: Flour Varieties for Baking Cakes, as well as Mixing Techniques

Essentially, I’m claiming that this will be simple. (All of this is explained in the recipe card below.)

By the way, you’ll want to top this cake with a very wonderful vanilla buttercream, which I’ve got you covered on. Get the recipe here: Buttercream with Vanilla Beans

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TIPS & FAQs FOR MAKING THE ONE BOWL VANILLA CAKE:

• While measuring flour, be careful not to pack it down in the measuring cup. Scoop flour from the bag or canister and place it in your measuring cup. If you use a measuring cup, you will wind up cramming the flour into the cup and using too much.
• Make sure your oven is preheated at 325 degrees Fahrenheit. It is essential to preheat your oven.
• If you don’t oil and flour your cake pans (or use parchment circles), your cake will cling.
• Since baking powder and baking soda are not interchangeable, you should not swap anything here.
• Use unsalted genuine butter rather than salted butter or margarine.
• If you don’t have vanilla bean paste or emulsion, ordinary vanilla extract will suffice.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

SUPPLIES & TOOLS USED FOR THE ONE BOWL VANILLA CAKE:

• Glass Mixing Bowl, Big
• Hand Blender
• Emulsion of Almonds
• Paste of Vanilla Beans
• 8 Round Cake Pans
• Refrigeration Racks
• Icing Spatula, Large
• Sprinkles

Video:

Let’s get started with the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

ADDITIONAL RECIPE SUGGESTIONS:

• Vanilla Bean Buttercream is my favorite.
• Vanilla Bean Cake is my favorite.
• Cream Cheese Pound Cake Recipe