One layer cake that’s made all in one bowl—so easy you can have it in the oven in ten minutes! And it’s delicious!
I am so excited to bring y’all this recipe. I have dreamed about this one layer cake. And I mean that literally, because the first time I made it, we weren’t crazy about it and so I dreamed about revisions that night.
This one layer cake is almost as easy as Cake Mix Chocolate Chip Cookies!
I’ve made this small cake recipe several more times since then, and I believe it’s perfect now. And can I just repeat: ONE BOWL. ONE LAYER.
One Layer Cake
This could be life-changing. You’re sitting at your desk at work, thinking about what you’re having for supper and you think to yourself, “Wouldn’t a cake be good? But I don’t have a box mix and I don’t want to go to the store and I don’t want to drag out the mixer and two or three bowls anyway. But it sure would have been good.”
Well, honey child, this is the recipe for you.
Because you do NOT need the stand mixer. You do NOT need more than one bowl. You do NOT have to do any of the things you think you have to do to make this small cake recipe.
This is the cake of simplicity. It wants you to have fun.
This cake wants you to be like Emeril and when you’re done putting it together—for all of about 8 minutes—you say, “BAM! Take that, cake gods! BAM!”
This one layer cake is your friend.
I told David I was going to call this cake The Love Cake because you’re going to love how easy it is to make…whomever you feed it to is going to love how delicious it is…and you’re going to love the quick cleanup BECAUSE YOU ONLY USED ONE BOWL AND A HAND MIXER!
He got excited because he thought I meant something else.
But no. Just cake.
Ingredients for Small Cake Recipe
Want the printable recipe? Just scroll down!
This small cake recipe is basically the same as a great, moist yellow cake recipe but on a smaller scale. You need the following ingredients:
- Canola Oil
- Sour Cream
- Vanilla and almond extract
- All-purpose flour
- Leaveners: baking powder, baking soda, and salt
Tools for this Easy Layer Cake
I started out making the one layer cake in a skillet but I decided it just gets done around the edges too quickly.
Instead, I prefer to use a 9×3-inch round cake pan like this one and I 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 highly suggest you get some.
They are not expensive and they can make a world of difference in your baking results.
How to Make The One Layer Cake aka The Love Cake
Put everything in one bowl. Mix. Put in cake pan. Bake. Frost. Or don’t frost. Eat.
Ok, disclaimer: I didn’t actually put everything in one bowl all at the same time, but I put most everything in at the same time. One day I think I’ll just dump it all in the bowl and see what happens. Maybe you can’t mess up this one layer cake no matter how hard you try.
Start by using a hand-mixer to whip the butter and canola oil until creamy and well-blended.
Add the sugar and mix for a couple of minutes.
Add the sour cream, eggs, vanilla extract, and almond extract—all at the same time. Mix well until all this is blended together.
I know what you’re thinking. You’re supposed to add the eggs one at a time. But guess what? Your easy layer cake doesn’t know. Or care. This is The Love Cake. You can add the eggs however you want. BAM!
Now sift the flour, baking powder, baking soda, and salt onto a piece of parchment paper and then pour it into the bowl.
Here’s the one caveat for this one layer cake: Mix the flour just until blended—if you mix too long after you add the flour then the cake will sink in the middle. Don’t ask me how I know. But this might have happened to me 150,000 times.
Bake the one layer cake!
The Love Cake takes about 12 minutes to mix and 30-40 minutes to bake. I like to let it rest in the pan for 15 minutes and then flip it out and either sprinkle powdered sugar on top or add some chocolate frosting.
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One Layer Cake
- 1/2 cup unsalted butter, softened
- 1/4 cup canola oil
- 1 cup granulated sugar
- 2 large egg yolks, room temperature
- 2 large whole eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter
- 3 cups confectioners sugar
- 2/3 cup cocoa powder
- Pinch salt
- 2 tsps vanilla extract
- 4 tbsp half-and-half
- Preheat oven to 350. Grease and flour a 9×3 or 9×2-inch cake pan.
- In a large bowl, cream butter and canola oil for about 3 minutes with a hand mixer. Add sugar and mix well. Add egg yolks, whole eggs, sour cream, vanilla extract, and almond extract and blend until well mixed.
- Sift flour, baking powder, baking soda, and salt on a piece of parchment paper and pour in the bowl. Mix until just blended. Do not mix too long.
- Scoop batter into prepared pan and bake for 30-40 minutes, until middle isn’t jiggly and tester comes out clean.
- Allow pan to sit for 15 minutes then turn cake out onto cake plate.
- Sprinkle with powdered sugar or frost.
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.
More Easy Desserts You’ll Love:
This post is included in Meal Plan Monday #56 on SouthernBite.com.