One Bowl Cake Recipe – Simple, Reliable, and Delicious

Cake cravings don’t wait for special occasions or a sink full of dishes. Sometimes you just want something sweet, fast, and foolproof. That’s where this one bowl cake recipe shines. It’s the kind of dessert you can throw together with pantry staples, a whisk, and a single mixing bowl. The result is a moist, tender cake with a soft crumb and balanced sweetness. Perfect for weeknights, birthdays, or whenever you want a homemade treat without the hassle.

Why This Recipe Works

One bowl cake recipe – One Bowl Cake Recipe – Simple, Reliable, and Delicious Cake cravings don’t wait for special occasion

This cake uses a smart mix of oil and milk to keep the crumb moist without complicated techniques. The sugar and eggs add structure and tenderness while keeping the texture light. Using one bowl simplifies the process and reduces cleanup, but it still delivers bakery-level results. It’s also flexible, so you can add cocoa, citrus zest, or spices without ruining the balance. Most importantly, the steps are straightforward, so it’s hard to mess up.

Ingredients

One bowl cake recipe – Sometimes you just want something sweet, fast, and foolproof

• 1 1/2 cups (195 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs, room temperature
• 1/2 cup (120 ml) neutral oil (such as canola or vegetable)
• 3/4 cup (180 ml) milk, room temperature (dairy or unsweetened non-dairy)
• 1/4 cup (60 ml) plain yogurt or sour cream
• 2 tsp vanilla extract
• Optional: 2–3 tbsp sprinkles or mini chocolate chips

Instructions

One bowl cake recipe – That’s where this one bowl cake recipe shines

1. Prep your pan and oven. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan or 9-inch round pan and line the bottom with parchment for easy release.
2. Whisk dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and lump-free.
3. Add wet ingredients. Add the eggs, oil, milk, yogurt (or sour cream), and vanilla to the same bowl.
4. Mix just until smooth. Whisk until the batter is smooth and no dry streaks remain. Don’t overmix—stop as soon as it’s uniform. If adding sprinkles or chocolate chips, fold them in gently.
5. Fill the pan. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
6. Bake. Bake for 25–32 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool. Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then turn out onto a rack, peel off the parchment, and cool completely.
8. Finish and serve. Dust with powdered sugar, frost with your favorite icing, or serve plain with berries or whipped cream.

How to Store

• Room temperature: Keep the cake covered at room temperature for up to 2 days. Use an airtight container or cake dome to prevent drying out.
• Refrigerator: Store in an airtight container for up to 5 days. Let slices sit at room temperature for 15–20 minutes before serving for the best texture.
• Freezer: Wrap unfrosted cake tightly in plastic, then foil, and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving or frosting.

Benefits of This Recipe

• Minimal cleanup: One bowl means fewer dishes and more time to enjoy your cake.
• Beginner-friendly: Simple steps and forgiving batter make this great for new bakers.
• Moist and tender: Oil and yogurt ensure a soft crumb that stays fresh for days.
• Versatile foundation: Easy to flavor with citrus, cocoa, spices, or mix-ins.
• Pantry-friendly: Uses staples you probably already have on hand.

Pitfalls to Watch Out For

• Overmixing the batter: This can make the cake tough. Mix just until the flour disappears.
• Cold ingredients: Using cold eggs or milk can cause the batter to curdle slightly and bake unevenly. Bring them to room temperature for a smoother texture.
• Incorrect pan size: A smaller pan can cause overflow; a larger pan can overbake the edges. Stick to the suggested sizes.
• Overbaking: Dry cake is usually from a few extra minutes in the oven. Start checking at the early end of the time range.
• Skipping the parchment: Without it, you might struggle to release the cake cleanly from the pan.

Variations You Can Try

• Chocolate version: Replace 1/3 cup (40 g) of the flour with unsweetened cocoa powder. Add 1–2 tbsp extra milk if the batter feels thick.
• Lemon cake: Add 1 tbsp lemon zest and replace 2–3 tbsp of the milk with fresh lemon juice. Finish with a lemon glaze.
• Cinnamon swirl: Mix 1/3 cup brown sugar with 1 tsp cinnamon. Pour half the batter into the pan, sprinkle the cinnamon sugar, then top with the rest and swirl lightly.
• Funfetti: Fold 1/4 cup rainbow sprinkles into the batter. Use “jimmies” to avoid color bleeding.
• Berry add-ins: Fold in 3/4 cup fresh blueberries or raspberries tossed with 1 tsp flour to prevent sinking.
• Dairy-free: Use almond milk or oat milk and a dairy-free yogurt. The texture stays moist and soft.
• Banana twist: Replace the yogurt with 1/2 cup mashed ripe banana and reduce sugar by 2 tbsp.

FAQ

Can I bake this as cupcakes?

Yes. Line a 12-cup muffin tin, fill each about two-thirds full, and bake at 350°F (175°C) for 16–20 minutes. Start checking at 16 minutes.

What frosting goes best with this cake?

A simple vanilla buttercream, chocolate ganache, or cream cheese frosting all pair well. For something lighter, try a quick glaze made with powdered sugar, milk, and vanilla.

Can I use whole wheat flour?

You can swap up to half the all-purpose flour for white whole wheat flour. The cake will be slightly denser but still moist.

Why did my cake sink in the middle?

Common reasons include underbaking, expired leaveners, or opening the oven door too early. Make sure your baking powder and soda are fresh and bake until the center is fully set.

How do I make it less sweet?

Reduce the sugar to 3/4 cup. The texture will still be good, though slightly less tender.

Can I make it gluten-free?

Use a 1:1 gluten-free baking flour blend that includes xanthan gum. The cake may be a touch more delicate, but it works well.

Is oil better than butter here?

For a one bowl cake, oil gives a moister crumb and mixes more easily without creaming. If you prefer butter flavor, swap half the oil for melted butter.

How do I know it’s done without a toothpick?

Lightly press the center; it should spring back. Also look for the edges pulling slightly away from the pan and a dry, set top.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan for 28–36 minutes. Watch the center for doneness and avoid overbaking.

What’s the best way to measure flour?

Use a scale for accuracy. If using cups, fluff the flour, spoon it into the cup, and level it off. Avoid scooping directly, which packs in too much flour.

In Conclusion

This one bowl cake recipe is the kind of dessert you’ll keep on repeat—easy, reliable, and endlessly adaptable. It delivers a moist, soft crumb and comes together with minimal effort and cleanup. Whether you serve it plain, frosted, or dressed up with your favorite mix-ins, it hits the sweet spot every time. Keep the ingredients on hand, and you’re never more than a short bake away from homemade cake.