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Quick Cake Recipe

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A foolproof, one-bowl quick cake recipe that delivers tender, moist, and delicious results in under 35 minutes. Perfect for beginners and busy bakers alike, this versatile vanilla cake serves as the ideal base for any topping or frosting you desire.

Ingredients

Scale
  • 1½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ½ cup (120ml) whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease your cake pan thoroughly with butter or cooking spray, then line the bottom with parchment paper for foolproof release. Grease the parchment paper as well.
  2. Melt the butter: In a microwave-safe bowl, melt the butter in 20-second intervals, stirring between each, until completely melted. Set aside to cool slightly—you want it warm but not hot, as hot butter can scramble the eggs.
  3. Combine wet ingredients: In your large mixing bowl, whisk together the eggs and sugar until well combined and slightly pale, about 1 minute. The mixture should look smooth and unified. Add the melted butter, milk, and vanilla extract, whisking until everything is thoroughly combined and smooth.
  4. Add dry ingredients: Add the flour, baking powder, and salt directly to the wet ingredients. Using your whisk or wooden spoon, gently stir the mixture just until no dry flour streaks remain. Don’t overmix—a few small lumps are perfectly fine and will disappear during baking. Overmixing develops gluten, which can make your cake tough.
  5. Pour and smooth: Pour the batter into your prepared pan and use a spatula to spread it evenly, smoothing the top. Gently tap the pan on the counter 2-3 times to release any large air bubbles trapped in the batter.
  6. Bake: Place the pan in the center of your preheated oven and bake for 25-30 minutes. The cake is done when it’s golden brown on top, springs back lightly when touched in the center, and a toothpick inserted into the middle comes out with just a few moist crumbs (not wet batter).
  7. Cool: Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes. This brief cooling period allows the cake to set and makes it easier to remove from the pan. After 10 minutes, run a knife around the edges, invert the cake onto the rack, peel off the parchment paper, then flip it right-side up to cool completely.
  8. Serve: Once completely cool, dust with powdered sugar, frost as desired, or serve plain with fresh berries and whipped cream. Cut into slices and enjoy!

Notes

  • For a chocolate version, replace ¼ cup of flour with unsweetened cocoa powder.
  • Add lemon or orange zest to the batter for a citrus twist—about 1 tablespoon of zest works beautifully.
  • Fold in ½ cup of chocolate chips, fresh berries, or chopped nuts after mixing the batter for added texture and flavor.
  • Ensure all ingredients are at room temperature for the smoothest batter and most even baking.
  • This cake is best enjoyed within 2 days but stays moist for up to 4 days when stored properly.

Nutrition

Find it online: https://focialy.com/quick-cake-recipe/