Cake Recipes Easy — One-bowl Cakes for Busy Bakers

Quick one-bowl cakes with simple pantry staples, baked in under an hour for weeknights, parties, and last-minute cravings.

You don’t need a culinary degree or a stand mixer, just a bowl and a whisk. This is the kind of cake you make when the group chat says “dessert?” and you’ve got 45 minutes. We’re stripping the process down to the essentials—no drama, maximum payoff. The batter is forgiving, the ingredients are basic, and the crumb is plush enough to make you look like a pro. Bake it tonight, brag about it tomorrow, pretend it was complicated—your secret’s safe here.

What Makes This Recipe Awesome

This one-bowl vanilla snacking cake delivers bakery-level texture with everyday ingredients. Oil keeps the crumb tender, yogurt boosts moisture, and there’s zero need for special equipment or multiple mixing steps. It’s reliable, fast, and adaptable to any flavor mood, from chocolate to lemon to cinnamon swirl.

The batter comes together in minutes, bakes evenly in a small pan, and cools fast enough for same-night frosting. It’s also budget-friendly: no pricey add-ins, and you can swap ingredients based on what’s already in your kitchen. Want sprinkles? Fold them in. Want it dairy-light? We’ve got swaps. This cake plays nice.

Ingredients Breakdown

• All-purpose flour: 1 1/2 cups (190 g). Provides structure without heaviness.
• Granulated sugar: 1 cup (200 g). Sweetness and moisture retention.
• Baking powder: 1 1/2 teaspoons. Primary lift for a light crumb.
• Baking soda: 1/4 teaspoon. Balances acidity from yogurt for extra tenderness.
• Fine salt: 1/2 teaspoon. Sharpens flavor and balances sweetness.
• Neutral oil (canola, vegetable, light olive): 1/2 cup (120 ml). Keeps cake soft for days.
• Whole milk: 3/4 cup (180 ml). Hydrates and smooths the batter.
• Plain yogurt or sour cream: 1/3 cup (80 g). Adds moisture and delicate tang.
• Large eggs: 2, room temperature. Binds and enriches the cake.
• Vanilla extract: 2 teaspoons. Warm, classic flavor base for variations.
• Optional add-ins: 2 tablespoons rainbow sprinkles, or 1 teaspoon lemon zest, or 1/2 teaspoon almond extract.

The Method – Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and line an 8-inch square or 9-inch round pan with parchment.
2. Whisk dry ingredients: In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Break up any flour pockets.
3. Add wet ingredients: Pour in oil, milk, yogurt, eggs, and vanilla. No need to separate bowls—this is truly one-bowl.
4. Mix gently: Whisk until just smooth, 30–45 seconds. A few small lumps are fine. Overmixing = rubbery cake.
5. Optional fold-ins: Stir in sprinkles or zest with a spatula for 3–4 turns. Keep it light to avoid streaking.
6. Pan and level: Pour batter into the prepared pan and smooth the top. Tap the pan once to release air bubbles.
7. Bake: Set on the center rack and bake 28–35 minutes, until the top is golden and a toothpick comes out clean.
8. Cool: Let the cake rest in the pan for 10 minutes, then lift out using parchment and cool on a rack for 30 minutes.
9. Frost or finish: Dust with powdered sugar, drizzle a quick glaze, or spread your favorite frosting. Keep it simple—this cake shines.
10. Serve: Slice into squares or wedges. If anyone asks, yes, you “tested” the corner piece—quality control matters.

Preservation Guide

For everyday storage, keep the cake loosely covered at room temperature for up to 3 days. A lidded container or cake dome works; avoid airtight setups that can trap moisture and make the top sticky.

For longer stretches, refrigerate tightly covered for up to 5 days. Let slices come to room temp for 20–30 minutes before serving so the crumb softens and flavors bloom. Want to plan ahead? Freeze unfrosted slices.

• Freezing: Wrap slices in plastic, then foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temp for 1 hour.
• Reheating: Warm a slice in the microwave for 10–15 seconds to revive softness. Avoid overheating—sugar can toughen.
• Frosting note: Buttercream and glaze freeze fine; cream cheese frosting is okay but tastes best fresh.

Benefits of This Recipe

• One-bowl efficiency: Less cleanup, more cake. The sink stays calm.
• Pantry-friendly: Flour, sugar, oil, milk, eggs—nothing exotic required.
• Fast bake: Under an hour, start to finish. Weeknight dessert, unlocked.
• Moist crumb: Oil plus yogurt keeps slices tender for days.
• Adaptable flavors: Vanilla base supports chocolate, lemon, almond, or spice.
• Forgiving method: Slight batter variations still bake into a solid cake. It’s chill.
• Budget-smart: High impact for low cost, IMO a dessert MVP.
• Consistent results: You’ll get the same reliable rise and texture every time.

Common Mistakes to Avoid

• Overmixing: Whisk until just smooth. Extra mixing tightens the crumb and kills tenderness.
• Cold ingredients: Room-temp eggs and dairy help batter emulsify evenly. Cold = clumpy and uneven bake.
• Wrong pan size: Too small overflows; too big dries out. Stick to an 8-inch square or 9-inch round.
• Oven peeking: Opening the door early drops temp and can flatten the cake. Wait until minute 25.
• Skipping parchment: Even for “nonstick” pans, parchment prevents sticking and tearing.
• Mis-measuring flour: Spoon and level; don’t pack. Too much flour equals dry, crumbly slices.
• Underbaking: Pull it when the center sets and toothpick is mostly clean. Glossy batter = not done.
• Hot frosting: Frosting a warm cake becomes a slip-and-slide. Cool it 30 minutes first, FYI.

Mix It Up

• Classic Chocolate: Swap 1/4 cup (30 g) flour for cocoa powder. Add 2 tablespoons extra sugar for balance. Optional: 1/2 teaspoon espresso powder to deepen flavor.
• Lemon Glow: Add 1 tablespoon fresh lemon zest and 2 tablespoons lemon juice; reduce milk by 2 tablespoons to compensate. Finish with a lemon glaze.
• Cinnamon Swirl: Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Pour half the batter, sprinkle swirl mix, top with remaining batter, and drag a knife lightly.
• Marble Cake: Remove 1/2 cup batter, mix with 1 tablespoon cocoa. Dollop into vanilla batter and swirl for 2–3 passes.
• Birthday Sprinkle: Fold in 1/4 cup jimmies-style sprinkles. Skip nonpareils; they bleed color and can streak.
• Banana Boost: Add 1/2 cup mashed ripe banana; reduce milk by 1/4 cup. Sprinkle with coarse sugar before baking.
• Dairy-Light: Use plant milk and dairy-free yogurt. Keep the oil as-is. Bake time remains similar.

FAQ

Can I make this as cupcakes?

Yes. Line a 12-cup muffin pan and fill each cup 2/3 full. Bake at 350°F (175°C) for 16–20 minutes, until the tops spring back and a toothpick comes out clean.

What frosting pairs best with this cake?

Vanilla buttercream, chocolate ganache, or a simple powdered sugar glaze all work beautifully. For speed, whisk 1 cup powdered sugar with 2–3 tablespoons milk and 1/2 teaspoon vanilla, then drizzle.

Can I reduce the sugar?

You can drop sugar by 2–3 tablespoons without issues. Larger reductions affect moisture and texture; the cake may bake up drier and less tender.

Can I use self-rising flour?

Yes, but skip the baking powder and salt. Keep the 1/4 teaspoon baking soda if you’re using yogurt for proper lift and tenderness.

How do I know the cake is done?

Look for light golden edges, a set center, and a toothpick that comes out mostly clean with a few moist crumbs. If the center jiggles or looks glossy, keep baking.

Can I double the recipe for a larger pan?

Double for a 9×13-inch pan and increase bake time to 32–40 minutes. Check doneness starting at minute 32—ovens vary, and thicker batter needs a touch more time.

Is oil better than butter here?

For this style, yes. Oil gives a softer crumb and stays moist longer. Butter adds flavor but can make the cake firmer when cooled; you can swap 1:1 if you prefer.

Wrapping Up

This one-bowl cake is the answer for busy days, spontaneous celebrations, and every “we need dessert” moment in between. It’s fast, flexible, and tastes like effort—without the effort. Keep the base recipe in your back pocket, then remix flavors whenever the mood hits. Minimal dishes, maximum praise; that’s the kind of kitchen math we all like.