One bowl vanilla cake in 40 minutes!
This easy-going vanilla cake is the ultimate fuss-free bake - light, fluffy, and wonderfully simple from start to finish. Made in just one bowl with basic kitchen kit, it’s the kind of recipe that takes the stress out of baking and replaces it with something genuinely enjoyable and reliable. There’s no complicated creaming method, no fancy equipment, and no tricky stages to worry about - just straightforward mixing and baking.
What makes it especially appealing is how forgiving it is with tin sizes, so you don’t have to be overly precise or worry if your cake tin isn’t exactly the “right” one. It’s the perfect starting point if you’re new to baking, but equally ideal if you’re experienced and just want something low-effort that still delivers great results.
Even better, it fits neatly into a busy schedule: it takes under 30 minutes to prepare and around 30 minutes to bake, making it a genuinely quick option when you want homemade cake without dedicating half your day to it. While it’s in the oven, you barely need to think about it - giving you time to tidy up, prep toppings, or simply put the kettle on.
The result is a soft, airy vanilla sponge that works beautifully on its own or dressed up with icing, fresh berries, or a dusting of icing sugar. It’s also an ideal cake to bring along to a summer lunch when you’ve been asked to provide dessert - easy to transport, universally loved, and guaranteed to disappear quickly once served. Delicious, quick, easy- what more is there to love about this cake!
One bowl vanilla cake- Ingredient list!
Ingredients for the cake-
95g/3½oz of butter
200g/7oz of regular flour
Two teaspoons of baking powder
150g/5½oz caster sugar and ½ tsp bicarbonate of soda
Two eggs that are free-range
150 ml/5 fl oz full-fat milk
One teaspoon of vanilla extract
little punnet fruit, such blueberries or raspberries (around 125g/4½oz)
Ingredients for the icing-
80g/2½oz room-temperature salted butter; 80g/2¾oz sieved icing sugar; and 100g/3½oz room-temperature cream cheese
One bowl vanilla cake- step by step instruction guide!
Step 1
Preheat the oven to 170°C (150°C Fan) or Gas Mark 3 and allow it to come fully up to temperature while you prepare the cake batter.
For the cake, start by melting the butter in a large microwave-safe bowl. Heat it in short bursts until completely melted, then set it aside for a moment to cool slightly so it doesn’t cook the eggs later in the mix.
Step 2
Using a little of the melted butter, lightly grease the sides of an 18-21cm (7-8in) round cake tin, making sure you coat it evenly so the sponge releases easily once baked. Once greased, line the base of the tin with a circle of baking paper to prevent sticking and ensure a clean, easy release after baking. At this stage, your oven should be warming nicely and your tin ready to go, setting you up perfectly for the next steps of mixing and baking the batter.
Step 3
Sift the self-raising flour, baking powder and bicarbonate of soda directly into the bowl with the melted butter. This helps to remove any lumps and ensures the raising agents are evenly distributed, which will give the cake its light, even texture. Next, add the caster sugar, followed by the eggs, milk and vanilla extract. Using a whisk, gently combine everything together until the mixture is just blended and smooth. Take care not to overmix at this stage - once the ingredients come together and you can no longer see streaks of flour, stop whisking. Overworking the batter can make the cake dense rather than light and fluffy.
Step 4
Once your batter is ready, gently drop in the berries. Using a spoon or spatula, fold them through the mixture with a light hand, making sure they are evenly distributed but without breaking them up too much or knocking too much air out of the batter. The goal is a soft, airy mixture with bursts of fruit throughout, ready for baking.
Step 5
Pour the finished batter into your prepared cake tin, scraping the bowl well to make sure you get every last bit. Gently smooth the surface with a spatula or the back of a spoon so the top is level and will bake evenly. Place the tin in the centre of the preheated oven and bake for around 40 minutes, or until the cake is golden and well risen. To check it’s done, insert a skewer into the middle - it should come out clean, with no wet batter clinging to it.
Step 6
Once baked, remove the cake from the oven and leave it to cool in the tin for about 5 minutes. This brief resting time helps it firm up slightly so it’s easier to handle. Carefully turn the cake out onto a cooling rack, peel away the baking paper, and allow it to cool completely. For the best texture, place it upside down on the rack so the top flattens slightly as it cools, giving you a beautifully even surface ready for decorating or serving.
Step 7
To make the icing, beat the softened butter in a large bowl until pale, smooth and fluffy. Gradually beat in half of the icing sugar, then add the remaining half and continue beating until the mixture is thick and creamy. Using a spatula, gently fold in the cream cheese until just combined. Avoid beating it in, as this can make the icing runny. Cover and chill in the fridge until the cake is completely cool and ready to be iced. Once the cake is completely cold, spread the cream cheese icing over the top, working it gently to create soft, swirled peaks for a relaxed, homemade look.
Keep the sides of the cake bare so the sponge stays visible and the topping feels light rather than heavy. If you like a neater finish, dip a knife in a little warm water and use it to gently smooth around the edges for a cleaner, more professional appearance.