One Bowl Vanilla Cake with Chocolate Frosting

If you're looking for the best and EASIEST vanilla cake recipe, then look no further... THIS IS IT! My one-bowl Vanilla Cake with Chocolate Frosting as easy as a box mix, except even BETTER because it is homemade with real ingredients. This is the perfect birthday cake paired with my BEST Ever Fudgy Chocolate Frosting. Sprinkles are optional (but are they, really?).

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this cake can be made in one bowl with a whisk. You don't need even need a mixer!
• Moist vanilla cake - the cake is super moist! It has a soft texture, it's not crumbly and it stays moist for days without drying out.
• Fudgy chocolate frosting - I use a rich chocolate ganache made with sour cream for the frosting. It is so easy to make and you don't need softened butter nor icing sugar. It's simple and so decadent and fudgy! Many people have told me this is the best frosting they've ever made.
• Small batch - this recipe makes just 1 layer 9x9-inch cake so you only need one pan and it serves 9-12 people.

INGREDIENTS FOR VANILLA CAKE WITH CHOCOLATE FROSTING

• Unsalted butter - this recipe requires very soft butter that gets partially blended into the dry ingredients first. This coats the flour particles with fat to make a barrier that hinders rapid moisture absorption by wheat proteins, thus preventing too much gluten formation that can cause the texture to be tough.
• Oil - using some oil makes this cake feel extra moist since it is liquid at room temperature. Just be sure to use fresh oil and not one that sits on your counter for cooking (it's likely it has been exposed to more oxygen and light which can affect the flavor).
• Pure vanilla extract - vanilla is the main flavor in this cake so use your best one. I like this Madagascar Bourbon Vanilla extract.
• Milk - I prefer whole milk for this recipe and it is important that is at room temperature or even slightly warm. Do not use cold milk or else it will not blend into the batter smoothly.

• Eggs - two whole eggs will provide structure and also the golden yellow hue to this cake. Make sure they are at room temperature, which means you should take them out of the fridge 2 hours before baking or let them sit in a glass of warm water for 10 minutes.
• All purpose flour - regular unbleached all-purpose flour is best for this recipe. Just be sure to measure your flour correctly since adding too much flour can lead to tough and dry cake. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off. This batter is meant to be on the runny side so refrain from adding more flour to make it thicker.
• Corn starch - a bit of corn starch dilutes the overall protein content of the flour and interferes with gluten development. It also swells and provides structure without the strong texture that flour typically provides.

STEP BY STEP INSTRUCTIONS

This recipe is SO EASY and you can use an electric hand mixer or a stand mixer to make it.

• STEP 1). Combine dry ingredients. Sift flour, corn starch, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
• STEP 2). Blend in soft butter. Add the soft butter to the dry ingredients and blend with the mixer on low speed until it looks clumpy.
• STEP 3). Combine wet ingredients. Combine eggs, oil, milk and vanilla in a medium bowl or measuring jug and whisk to blend well.
• STEP 4). Mix wet and dry ingredients. Gradually add half of the wet ingredients to the dry ingredients while mixing on low speed. Once the mixture starts to look smooth, begin pouring in the rest of the wet ingredients while mixing until the batter is evenly combined.
• STEP 5). Bake. Pour the batter into the prepared pan and bake for 30-33 minutes until the cake is golden around the edges and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.

EXPERT BAKING TIPS FOR VANILLA CAKE WITH CHOCOLATE FROSTING

• Use a blend of butter and oil. The key to a quick and easy yet tasty vanilla cake recipe is to use oil AND butter. Butter is superior for its flavor, and oil will make cakes softer and come across as being more moist. It's the simple science behind the type of fat. Oil is made up of mostly unsaturated fats that are liquid at room temperature, whereas butter contains more saturated fats that are solid at room temperature. As a result, the texture of a butter cake will be more crumbly and firm.
• Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the vanilla taste stand out.
• Use FRESH oil. If oil is not fresh then even the slightest rancid note will be exacerbated after you bake it into a cake.  
• Do not reduce the sugar - the right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.
• Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer -- it should come out clean.

RECIPE FAQ

What type of oil is best for vanilla cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavour turn rancid.

My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.

What is a substitute for corn starch?

If corn starch is not available, you can also use potato starch or tapioca starch. Corn starch is also called "cornflour" in some countries such as in the UK and Australia.

What is a substitute for sour cream in the chocolate frosting?

You can also make the frosting using an equal amount of full fat Greek yogurt or crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

What makes this cake so moist?

This cake is moist because of the amount of liquid and sugar, so do not reduce the sugar or else the texture will not be as nice. Liquid oil will also make the texture very soft, which often gives the perception of "moistness".

HOW TO MAKE THE BEST CHOCOLATE FROSTING

This frosting is INCREDIBLE. It is also made with sour cream and it is rich and delicious without using any butter at all! Here is my recipe for the BEST Chocolate Frosting. 

Happy Baking!

If you love cake, check out these recipes!

One Bowl Vanilla Cake with Chocolate Frosting

Christina Marsigliese

EASY moist vanilla cake with chocolate frosting topped with sprinkles! This simple small sheet cake is made in one bowl and perfect for a birthday celebration. It stays moist for days!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 9 servings

Ingredients

  

Cake Batter:

• ⅔ cup 160ml whole milk, at room temperature
• 3 tablespoon 45ml sunflower oil
• 2 large eggs at room temperature
• 1 ½ teaspoon 7ml pure vanilla extract
• 1 ¼ cups 180g all-purpose flour
• 1 tablespoon 8g corn starch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup plus 2 tbsp 170g granulated sugar
• ¼ teaspoon salt
• ¼ cup 56g very soft unsalted butter

Chocolate Frosting:

• 5 oz 142g dark or semi-sweet chocolate finely chopped
• ⅓ cup 80ml whipping cream
• 1 tablespoon 15ml honey
• pinch of salt
• ¼ cup 60ml sour cream

Instructions

 

• Preheat your oven to 350 degrees F and line a 9x9-inch cake pan with parchment paper.
• Measure out the milk and oil in a large measuring jug. Add the eggs and vanilla and whisk to blend well.
• Sift flour, corn starch, baking powder and baking soda into a large bowl. Add sugar and salt and mix on low speed with an electric hand mixer or use the whisk attachment of a stand mixer until evenly blended. Add soft butter and mix on low for 1 minute until well distributed and the mixture looks a bit clumpy like rubble or damp sand. Gradually add half of the liquid mixture while mixing on low, then beat on medium speed for 30 seconds to combine. Scrape down the sides of the bowl. Gradually add remaining liquid mixture and beat until the batter is smooth glossy.
• Pour the batter into prepared pan and bake for 20-25 minutes until a toothpick inserted into the center comes out clean. The cake will spring back when pressed gently and it will be just lightly golden around the edges. Transfer to a wire rack to cool completely.
• For the frosting, combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it. Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.

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