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One Layer Cake

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!

A slice of one layer cake with chocolate frosting and sprinkles on white plates.

This cake is almost as easy as Cake Mix Chocolate Chip Cookies!

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.

Ingredients

This one layer cake recipe is basically the same as my Moist Yellow Cake Recipe, but on a smaller scale. 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. Butter and flour a 9-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. Using a hand-mixer, blend the sifted flour, sugar, baking soda, baking powder, and salt on low for about 30 seconds.

Step 3. In a large measuring cup, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside.

Step 4. 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. 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.

Step 6. 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 batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.

Step 8. 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 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:

  1. Wrap the cake layer in plastic wrap and then wrap in plastic wrap again.
  2. Next, wrap the plastic-covered cake layer in tin foil to give it more protection against freezer burn and odors.
  3. 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.
  4. To thaw, simply lay the cake layer on the counter for an hour or two.

You can find all of our Cake recipes here. Check out our favorite Southern classic cakes.

If you’ve tried this recipe, please rate the recipe and leave a comment below!

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And please join the Southern Food and Fun Facebook group to get all the Southern Food and Fun recipes.

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!

One Layer Cake Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 50 minutes

One Layer Cake recipe that's SO EASY and is perfectly moist and tender every time. No stand mixer required and your cake is ready in about 45 minutes start to finish!

Ingredients

  • 1 cup cake flour, sifted
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2/3 cup granulated sugar
  • 4 tablespoons unsalted butter, diced
  • 2 tablespoons vegetable or canola oil
  • 2 whole large eggs
  • 1 large egg yolk
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Chocolate Frosting
  • 1 stick unsalted butter
  • 3 cups confectioners sugar
  • 2/3 cup cocoa powder
  • Pinch salt
  • 2 tsps vanilla extract
  • 4 tbsp half-and-half

Instructions

  1. Preheat oven to 350°.
  2. 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.
  3. In a large measuring cup, add the buttermilk, eggs, egg yolk, and vanilla and beat with a fork until blended. Set aside.
  4. Place the sifted cake flour, baking soda, baking powder, salt, and sugar in a large bowl and blend on low using a hand mixer for about 30 seconds.
  5. 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.
  6. 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.
  7. 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.
  8. Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
  9. 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. 

Nutrition Information:
Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 232Saturated Fat: 7gCholesterol: 81mgSodium: 147mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 4g

Did you make this recipe?

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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.

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Bernadette

Sunday 24th of June 2018

Is the canola oil to be creamed with the butter?

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