Easy and Moist One Layer Vanilla Cake
This easy one layer vanilla cake recipe is super moist, tender, and comes together in just one mixing bowl. It's a perfect cake for two people to share or as a quick evening or weekend treat. I topped it with a creamy vanilla buttercream and added some fun sprinkles on top!
Servings: 8 slices
Calories: 367kcal
Equipment
- 8 or 9-Inch Cake Pan
- Mixing Bowl
- Electric Stand Mixer
Ingredients
Vanilla Cake
- ½ cup sugar
- ¼ cup vegetable oil
- ¼ cup yogurt (plain or vanilla), room temperature
- ¼ cup milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Small Batch Vanilla Frosting
- ½ cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 1 ½ tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.
Vanilla Cake
- In a large mixing bowl, whisk together the sugar, vegetable oil, yogurt, milk, egg, and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and whisk just until everything is combined.
- Scrape the batter into the prepared cake pan and bake for 15-19 minutes, or until a toothpick inserted into the middle of the cake come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.
Small Batch Vanilla Frosting
- In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
Decorate
- Once the cake has completely cooled, use an offset spatula to spread on the frosting. Top with sprinkles like I did for extra decorations (optional).
- Keep any leftover cake slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Video
Notes
- Cake Pan: Use either an 8-inch or 9-inch cake pan. Line the pan with parchment paper and non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
Nutrition
Serving: 1slice | Calories: 367kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 130mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 35g | Vitamin A: 432IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
