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.

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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.


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.”


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

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


  • 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.

What if I don’t have access to sour cream?

I am often asked this question, and there are two answers: To begin, you may substitute yogurt. If you don’t have yogurt, try this substitute: Replace 1 cup of sour cream with 1 cup sour milk or buttermilk combined with 1 cup melted butter. (To produce sour milk or buttermilk, measure out one cup of milk and set aside a tablespoon. Add a tablespoon of lemon juice or vinegar to taste.)

Do I have to add the almond emulsion?

No, you do not, but I believe that is my secret ingredient. A teaspoon is insufficient to impart much almond taste, and most people will be unaware of its presence. They will just know that they can’t stop eating the cake! By the way, the emulsion is much superior than the almond extract available in most supermarkets. Just try it if you can make yourself do it. If you genuinely despise the concept, you may omit it. I will work on forgiving you.

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


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


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.

The Best One Bowl Vanilla Cake

This easy one bowl vanilla cake recipe is super quick to mix together because you’ll just use one bowl and it comes out moist and delicious.

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

***I write recipes in volume (cups) 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 for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Course: Dessert
Cuisine: American
Keyword: One Bowl Vanilla Cake
Prep Time: 20minutes
Cook Time: 50minutes
Total Time: 1hour10minutes
Servings: 12servings
Calories: 448kcal


  • 2 cups general purpose flour
  • granulated sugar 2 cups
  • 2 tsp baking powder
  • teaspoonsalt
  • 1 cup unsalted butter (room temperature) (2 sticks)
  • 2 tbsp vegetable oil (or canola oil)
  • three huge eggs
  • 1 cup soured cream (or plain yogurt)
  • cupmilk(use whole milk if you can obtain it) (use whole milk if you can get it)
  • 3 tsp vanilla extract (or vanilla bean paste if you can get it)
  • a spoonful of almond emulsion (optional)


  • Preheat the oven to 325°F.
  • Set aside two 8-inch round cake pans that have been greased and floured.
  • Let the butter to come to room temperature before using it. It must reach room temperature completely. But, do not melt it. (If you chop it into bits on a platter, it will come to room temperature faster.)
  • Whisk together the flour, sugar, baking powder, and salt in a large mixing basin.
  • Mix in the butter pieces with an electric mixer on medium speed until the mixture has a coarse, sand-like texture.
  • Mix in the oil and eggs on medium speed until barely combined. It will be thick at this stage, and you do not need to continue mixing until it is smooth.
  • Mix in the sour cream (or yogurt), milk, and extracts on medium speed just until combined.
  • Scrape down the sides of the basin, then mix just until everything is combined.
  • Avoid over-mixing. (Mixing for many minutes is excessive.) Just mix until all of the ingredients are properly combined. The batter will be rather thick.
  • Pour into the prepared pans and smooth the surface. Bake at 325 degrees Fahrenheit for 45-50 minutes.
  • Cool the cakes in the pans for approximately 10-15 minutes before turning them out onto wire racks to cool fully before topping with buttercream or freezing the layers.
  • When the cake layers cool, the tops will flatten down.


This cake does not need to be kept in the refrigerator, unless you’ve added perishable filling or frosting. This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.The vanilla bean buttercream recipe is delicious on this cake.Nutritional values are an estimate and are for the cake only and does not include the icing or filling.Make sure to check out the TIPS & FAQs for this recipe in the blog post.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 448kcal | Carbohydrates: 56g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 136mg | Potassium: 195mg | Sugar: 34g | Vitamin A: 670IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1.6mg


  • Vanilla Bean Buttercream is my favorite.
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What is the best vanilla box cake?

We tried five different boxed vanilla cake mixes to discover the one with the greatest flavor and texture.
Ultimate Vanilla Cake Mix by Miss Jones Baking Co.
Excellent Value Cake Mix Deluxe Moist White.
Traditional White Cake Mix by Duncan Hines.
Moist Superior White Premium Cake Mix from Pillsbury.
Super Moist White Cake Mix from Betty Crocker.
Feb 10, 2023

What is the best ever boxed cake mix?

The Caker ranks the 16 best packaged cake mixes. Instagram.
King Arthur Flour & Sugar Co. The King Arthur Baking Company…
The Epicurean Beauty. Sweet Laurel. Amazon. Sweet, sweet Laurel. Betty Crocker. Pillsbury. Betty Crocker’s recipe.
Hines, Duncan. Pamela’s. Duncan Hines. Amazon… More products… •Mar 13, 2023

Which Flavour is best for vanilla cake?

Sweet spices such as cardamom, cinnamon, nutmeg, and cloves are examples. Moderate fruit tastes like fig, pear, and strawberries will enhance vanilla.

Which boxed cake mix is the moistest?

As a skilled baker, I was pleased with both the Pillsbury and Betty Crocker crumb, but Betty Crocker has a more equal texture, greater taste, and is moister. The fact that Betty Crocker is the cheapest cake mix we tested—just $1.65 a box—is a huge plus for me.

Which is better Duncan Hines or Betty Crocker vanilla cake?

The Duncan Hines cake was richer and more buttery. Although having nice textures and baking uniformly, the others were a little less tasty. Call me Goldilocks, but the Pillsbury cake was almost too sweet, whereas the Betty Crocker cake was just right. The Duncan Hines cake was the ideal middle.

Which cake is better Betty Crocker or Duncan Hines?

The Duncan Hines version had a rich and buttery taste, but the texture seemed dry to me. Betty Crocker’s cake was delicious enough on its own that I skipped the icing.

Do bakeries use boxed cake mixes?

Don’t fall into the trap of believing that if you sell cakes, you must make them from scratch. The majority of bakeries DO NOT bake from scratch. In fact, I once worked at a bakery that purported to be a “scratch bakery,” but all of their cakes began with a Duncan Hines cake mix, the same sort you can purchase at the supermarket.

What does adding an extra egg to a box cake mix do?

Include an Extra Egg

The majority of cake mixes ask for two to three eggs. Only one additional egg will provide moisture, fat, and protein, making the cake softer and less prone to overbake and dry out in the oven.

How to make a cake mix taste like bakery?

8 Easy Techniques & Strategies to Improve Box Cake
Ingredients should be at room temperature.
Use milk or buttermilk for the water.
Substitute Sour Cream for the Butter…. Increase the number of eggs…. Add Vanilla Extract.
Make It a Chocolate Lovers’ Cake… Decorate It Like A Pro.

What are the top 3 cake flavors?

Cake with Ice Cream.
Cake with sponge.
Devil’s Food Cake is a kind of cake.
Cake with Pumpkin Spice.
More to come…
Cake Varieties That Are Most Popular
Cake made with chocolate.
Cake in the color red velvet.
Cake in White

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