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One-Bowl Vanilla Cake

A tender, moist vanilla cake made entirely in one bowl with no creaming or sifting. The secret is in the emulsion technique and precise ingredient ratio.
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups 190g all-purpose flour
  • 1 cup 200g granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup 120ml whole milk, room temperature
  • 1/4 cup 60ml plain full-fat yogurt, room temperature
  • 1/2 cup 113g unsalted butter, melted and slightly warm
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • whisk
  • rubber spatula
  • cooling rack
  • kitchen scale (recommended)

Method
 

  1. Preheat the oven to 350°F (177°C). Grease a 9-inch round cake pan and line the bottom with a parchment round.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Break up any clumps with your whisk.
  3. In a liquid measuring cup or small bowl, stir together the milk and yogurt until smooth. Set aside.
  4. Add the melted butter, eggs, vanilla extract, and the milk-yogurt mixture to the dry ingredients. Whisk gently until the batter is smooth and no streaks of flour remain. Do not overmix—stop as soon as it comes together. The batter will be thin and pourable, like a thick cream.
  5. Pour the batter into the prepared pan. Bake for 25-30 minutes, until the top is golden brown, the cake springs back when lightly pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then invert onto the rack to cool completely before frosting or serving.

Notes

Storage: Keep unfrosted cake wrapped in plastic at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, bring to room temperature before serving. This cake contains wheat, dairy, and eggs. For a dairy-free version, substitute whole milk with oat milk and yogurt with unsweetened applesauce. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. Always consult a qualified professional for personal dietary needs. Handle hot pans with oven mitts.