One Layer Cake recipe that’s SO EASY and is perfectly moist and tender every time. Your cake is ready in about 45 minutes start to finish!
This one-layer cake recipe is basically the same as my Moist Yellow Cake Recipe, but on a smaller scale. It’s almost as easy as Cake Mix Chocolate Chip Cookies! The whole thing comes together in about an hour, so it doesn’t get much easier than that.
If you’d like to try a one-layer cake that’s a little fancier but still easy, check out this chocolate ricotta cake. It’s delicious!
Ingredients
You need the following ingredients:
- Butter
- Vegetable Oil
- Sugar
- Eggs
- Buttermilk
- Vanilla and almond extract
- Cake flour
- Leaveners: baking powder, baking soda, and salt
I tried this recipe in a skillet, but I prefer to use a 9×3-inch round cake pan like this one and put baking strips around the outside. You can also use a 9×2-inch pan.
If you don’t have a good cake pan and baking strips then I strongly encourage you to get some.
They are not expensive and they can make a world of difference in your baking results. I love these cake strips by Rose Levy Beranbaum.
I also discovered this wonderful revolving cake stand that makes frosting the cake so much easier! And parchment rounds so you don’t have to cut them to fit—these things are awesome.
How to make a one-layer cake
Step 1. Get the pan ready.
Butter and flour a 9 x 3-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
Cook’s Tip: Sift your flour onto parchment paper, and it’s easy to pour into the mixing bowl!
Step 2. Blend dry ingredients.
Using a hand mixer, blend the sifted flour, sugar, baking soda, baking powder, and salt on low for about 30 seconds.
Step 3. Blend wet ingredients.
In a large measuring cup, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.
Step 4. Add butter and oil while the mixer runs on low.
Keep the mixer running on low and add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
Step 5. Add buttermilk-egg mixture.
Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well mixed.
Step 7. Pour into pan and bake.
Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
Step 8. Cool, then invert and frost.
Cool the pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
Tips
- Don’t use a dark or non-stick cake pan. Regular aluminum cake pans distribute heat evenly and are best for baking.
- Watch your cake carefully, and don’t over-bake, as that can lead to a dry cake. You want just a nice golden brown on the top.
- Use quality ingredients—no store-brand butter in this cake!
Serving suggestions
This small cake is perfect for weeknight family dinners at home (unless your family is as big as The Duggars!) or even when you have just a couple of friends over.
You can keep it simple and just sprinkle some powdered sugar on top or you can frost with the chocolate frosting recipe that’s included below.
You could also fancy it up and top the one-layer cake with whipped cream and strawberries and call it One Layer Strawberry Shortcake Cake!
How to freeze cake
You can easily make this one-layer cake ahead of time and stick it in the freezer for when you’re ready to serve it. If doing so, don’t frost the cake. Here’s the best way freeze cake:
- Wrap the cake layer in plastic wrap and then wrap in plastic wrap again.
- Next, wrap the plastic-covered cake layer in tin foil to give it more protection against freezer burn and odors.
- Lay the cake layer on a baking sheet and place it in the freezer. Once the cake is frozen you can remove the baking sheet.
- To thaw, simply lay the cake layer on the counter for an hour or two.
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One Layer Cake Recipe
Ingredients
- 1 ¼ cups cake flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- ¾ cup granulated sugar
- 4 tablespoons unsalted butter, diced
- 3 tablespoons vegetable or canola oil
- 2 whole large eggs
- 1 large egg yolk
- ⅓ cup buttermilk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Chocolate Frosting
- 1 stick unsalted butter
- 3 cups confectioners sugar
- ⅔ cup cocoa powder
- Pinch salt
- 2 teaspoons vanilla extract
- 4 tablespoons whole milk
Instructions
- Preheat oven to 350°.
- Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
- In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla and almond extracts and beat with a fork until blended. Set aside.
- Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and blend on low using a hand mixer for about 30 seconds.
- With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
- Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
- Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
- Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
- Cool pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
Chocolate Buttercream Frosting- Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.
Notes
Nutrition
Update Notes: This post was originally published March 31, 2017, and on August 1, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
This was the best cake I have ever made. Super light. The frosting recipe should be halved however. I cut it in half and still had too much for a single layer cake.
Was hesitant to make due to the unusual method, but it turned out perfect. Really light and fluffy. We loved it!
Is the canola oil to be creamed with the butter?