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Easy One Bowl Yellow Cake

Easy One Bowl Yellow Cake

Easy One Bowl Yellow Cake

I usually frost the cake right in the pan but you can double this recipe using two cake pans for a double-layer cake. Only line the pan with parchment if you plan to remove the cake from the pan. Itโ€™s best to have all your ingredients at room temperature and I highly recommend using a cake strip. Be sure to aerate your flour before measuring.- Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes: 8 servings

Easy One Bowl Yellow Cake

Ingredients:

  • 3/4 cup sugar (the recipe also works using 2/3 cup sugar)
  • 2 eggs
  • 1 teaspoon vanilla

  • 1/3 cup oil (I use extra light olive oil)
  • 1/2 cup milk (I use 1% low fat milk)
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder

Instructions:

  1. Preheat oven to 350ยฐ F.
  2. Grease an 8 or 9-inch round cake pan.
  3. With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
  4. On low speed add remaining ingredients (in the order listed) but do not over-mix. This should take less than a minute.
  5. Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Note: A cake strip will keep the edges from over baking and will keep the cake from being domed or rounded in the center. For info on cake strips click here.

For more on this recipe in my blog click here.

107 Comments on "Easy One Bowl Yellow Cake"

  1. CJ Cameron

    As the owner of a Gluten Free baking company I can say this is the easiest, least technical, consistent recipe for a great tasting base for any flavor or style cake. AND it is xtremely easy to make gluten free. Great job.

  2. Robin

    I substituted Bailey’s Irish Cream in place of the milk and added 1/4 tsp salt. I topped it with a glaze made with 1 jar marshmallow cream, 1.5 cups powdered sugar and 3Tbsp Bailey’s. Yummy!

  3. Mildred

    I made this and I used wesson oil. It wasn’t as sweet as I would have liked it but my brother loved it. Can I add 1/4 more sugar with the same amount of ingredients or do I need to increase all ingredients especially the flour?

  4. Cggbj

    Very easy cake I did not use a mixer came out great. Thank you for sharing.

  5. Buffy

    I used a lemon infused olive oil I got from Trader Joe’s. It gave the cake a light lemony flavor that was really good. I plan on doing this again and then topping the cake with sliced strawberries and whipped cream. ๐Ÿ˜Š

  6. Serena

    Can we reduce the measures by half and try the same recipe ?

    • Jenny

      You would also need a pan that’s about half the size.

  7. Gi Gi

    Thank you so much , I made this cake my husband loved it.
    Finally , I found a cook trying to convert everything to healthy.
    I also made cream puff with oil . Try it it is great.
    Please keep trying recipes for deserts .

  8. Jenny

    This is a great basic recipe. I used as a guide to make a gluten free cake that came out great. (Maybe don’t do that unless you understand gluten free baking). I used melted and browned butter in place of the oil and brown sugar for some added flavor. So no I did not make this cake, but the simple method makes it a great recipe to tweak if that is what you are looking for.

  9. Mari

    Super easy recipe and turned out amazing! I was honestly expecting meh cake but came out fab! I’m practicing different recipes for my daughters 2’nd birthday and I think this is hands down the winner ๐Ÿค— So excited! Thank you for shearing

  10. Virginia

    I’ve made this cake twice now, and have a comment and two suggestions.
    The crumb is good, it is moist, and it really couldn’t be easier to put together. Unfortunately, as baked from the recipe, it is flat in taste. Just doesn’t have the delicious flavor that freshly baked “scratch” cake should have. The oil flavor was quite noticeable.
    The second time I doubled the recipe for a birthday cake and added salt. 1 tsp for the doubled recipe. And I used a neutral flavor oil, canola, so the oil flavor wasn’t as strong. So much better and tastier. Thank you for the super easy yellow cake recipe.

    • Roxs

      Nice I will try thx for the tip!

    • Gi Gi

      No way, there is no taste of oil. Try to forget the butter ๐Ÿ˜Š

    • Dianna

      Salt was going to be my suggestion. I was looking for a cake to use for fresh fruit upside down cake and this worked great. Love the substantial texture.

    • EvergreenMomma

      If you use extra light olive oil, there will be no discernible taste.

  11. Irma

    Does this cake rely on the electric beater and egg aeration to rise, or do you think it would work with thorough hand-mixing and have enough baking powder to rise?

  12. judy

    I forgot to add in my post that I added 1/2 tsp. of salt to the recipe. I think salt brings out the flavor of the cake.

  13. judy

    Fabulous, quick cake! I needed a recipe for a small cake and wanted one that used oil, not butter. This recipe took no time at all to put together and is my new go-to yellow cake. I frosted it in the pan with fresh lemon buttercream (I had to use butter somewhere :?) and it’s amazing. I’m serving it to my company this weekend, and I’m confident they’ll love it too.

  14. Aisha

    This is an awesome recipe. I did add approximately 1/2 teaspoon of fine grain sea salt, and I also put a generous amount of simple syrup on the cake right after I removed it from the pan. I will be making this again and again, as it couldn’t be easier, and oil-based cakes are always very moist (this being so exception).

  15. Ashley

    Delicious cake! This will be my go to vanilla cake from now on. I’ve made it twice in the last month for different occasions and it has turned out great. I use whole milk and it seems just fine. Thank you!

  16. Des

    This cake was amazing! Very easy to make and it tastes good too. I only had EVOO and worried it would over power the flavors, but it didn’t. Thanks for sharing!

  17. Manon

    Amazing cake.thx so much.used it to do a faux boston creme poke cake.turned out moist and fluffy.perfect.I’ll be saving this one

  18. Steve

    What adjustments in temp and or time if I used a glass load pan instead of a round or square pan? Thank you.

  19. Jean

    Just made a triple batch to use for a birthday cake. I used the baking non stick spray and baked in 2 3″ deep 8″ round pans. They came right out while still hot and are a great texture for cutting into thinner layers. Great, easy, no fuss recipe. Thanks!

  20. Dee

    I was searching for a quick 1 bowl yellow cake recipe to make a one layer cake to use up a little over a cup of Tres Leche milk without having to go to the trouble of making a 3 bowl, 5 egg sponge cake. This recipe worked. Do flour or put parchment paper in the bottom. The cake had a hunk come out of the bottom, but I was rushing the cooling in the pan process. I made a simple chocolate ganache that covered the area. I recommend cooling completely before eating but our thoughts turned to food during a winter ice storm and we didn’t want to wait. Cake was better the next day. I added 1/4 teaspoon salt, will add 1/2 teaspoon next time. Food needs some salt, improves the flavor. I also added 3 drops of real almond extract, usually reserved for my white cakes. Was a nice touch.

  21. Sheryl

    Hi, Jenny. I’m fairly new to baking and was just noticing that the recipe says to grease the pan but doesn’t say to flour it. What is this anarchy? Does that really work???

  22. Mel

    I made this recipe but I put thinly sliced apples and a caramel sauce in the pan first then the cake mixture on top and it was mighty fine!!! ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

  23. Chris

    My family loved the cake and it was super easy – just what i need. Thanks for another winner!

  24. Victoria Barker

    Cake was awful

  25. Lauren Burdick

    How did this cake taste i wanna make it for my family dinner but i want to make sure it tasts good!!!

  26. Margaret Howard

    Hi Jenny can I use self-rising flour and whole milk and vegetable oil or canola oil in this recipe this recipe is very easily and I thank you for.

    • Jenny

      Self-rising flour already has a rising agent so you would have to make adjustments. I have never used whole milk so you may have to try, and vegetable or canola oil are fine.

      • Lisa

        U said to use self rising flour instead of.all purpose u would have to make some adjustments what r the adjustments

        • Jenny

          I have never used self-rising flour but you might be able to find something online on this substitution.

    • Manon

      I did.turned out great

  27. Chris

    Hi jenny .. does this cake freeze well ๐Ÿ˜ƒ thanx ….

  28. Smitha

    Very easy recipe. The cake turned out very nice.. Thank you

  29. Carol

    Hi Jenny. I just made your yellow cake recipe and made 12 cupcakes for my granddaughter. I filled cupcake pan 3/4 full and baked 15-20 minutes. It came out really good! I really enjoy your videos and have made so many of your recipes. Thank You so much.

  30. Eomma34

    This was Ah-mazing! We didn’t ice it just added whipped cream and fresh strawberries!! I baked it at 350F with a glass dish for 25 min bc I forgot to turn temp down but it came out great!! Even added some lemon zest to sugar! The whole family loved it!! Thank you for a go-to easy cake recipe! I didn’t even have to use a mixer! Just gave it a little extra love lol

  31. Michele

    Happy Sunday Jenny!

    Would I be able to substitute the 1 1/4 cups of all purpose flour for 1 1/4 cups of whole wheat pastry flour in this cake? As well as doing the same thing in making your chocolate cake?

    Thank-you for your time and effort in doing this site – love it!!!!!

    • Jenny

      You could try but I think you will find the cakes quite heavy and dense.

      • aniket

        well if some people like dence cake but it will be good for stacking cake

  32. Urgeeeeennnnttttt

    So I’m in the process of cooking the cake and I used a round glass 9×9 and the ovens at 350. it’s been 30 minutes, but the cake is still completely raw. Please help

    • Jenny

      When using glass for baking, you are supposed to reduce the temperature by 25 degrees. At 350 it actually should have over-baked so did you change the recipe in any other way? If it’s actually completely raw, I can’t understand except that your oven temperature was much too low or you drastically changed the recipe.

      • Hyria

        I just made it in a 9×9 square glass pan, no parchment paper or anything, just oil and some flour, maybe it didn’t even need that but anyway, at 30 mins it was completely done, and I forgot to turn down the oven by 25 degrees and it still turned out nice, I wish it was a bit more moist, that could have been the oven tempt. but with a filling it’s very nice when you don’t have butter. I love baking with butter and am so glad that the myth about butter being bad for you has finally been debunked as butter in its natural form has so many wonderful nutrients. I always get organic ingredients and make dessert a nice occasion, so all in modernity and no worries about fat because really, sugar and plain oil are the bad ingredients here if we’re to examine more accurately.

  33. Cinu Skaria

    Hi jennyโ€ฆ The cake had a beautiful textureโ€ฆ Beyond expectations for such a simple recipe.. I was wondering if 1/4 cup of the flour could be replaced with cocoa powder.. Will it turn out to be a chocolate cake?

    • Jenny

      I have never done this but it seems to me it could work. If I tried it, I would also add 1/2 teaspoon baking soda and 1/4 teaspoon of salt. Let me know if you try and we can share your results.

  34. Susan

    Does this recipe not require salt?

    • Jenny

      I don’t use salt in this recipe but I suppose you can if you like.

  35. Joan L

    I just found your website a couple weeks ago. I have made your 90 min. whole wheat bread. I have personalized it slightly. I add rounded tablespoons of wheat germ, hemp grits and quinoa. Also a tablespoon of Bob’s Red Mill vital wheat gluten. It’s absolutely fantastic with or without the changes. Today I had some blueberries that needed to be used. I made your Easy One Bowl Yellow Cake to go on top. I used a square glass pan to pre cook the blueberries with a bit of sugar and corn starch in the microwave. I t couldn’t have turned out better. Delicious flavor, lovely texture. Thank You so much.

    • Hyria

      That sounds interesting, did you just put the blueberries, some sugar and cornstarch in the microwave for a short time and when you took it out you put the prepared batter on top of it and baked it all together like that?

  36. Catie

    My 2.5 year old son loves the kitchen, recently he’s been asking/demanding “make cake!” This is the perfect recipe, we do it all by hand and sometimes throw some chocolate chips in. Just wanted to say thanks for the great simple recipe! We’ll be making it again today!

  37. Rita

    It’s really easy to make this cake following exactly your simple and yet detailed instructions. Your recipes with oil instead of butter, and less sugar encourage me to try them whenever possible. Thank you Jenny.

  38. Lily

    I don’t have vanilla is there anything I can replace vanilla?

    • Jenny

      I don’t think there is any substitute for vanilla in baking.

    • Helpppppp

      You can use any other type of extract like almond or orange

      • Jenny

        I have only used vanilla so you may have to experiment.

    • Von

      If I run out of vanilla I use 2/teaspoons pancake syrup, it is quite good!

    • Bobbie Hector

      Can I double the recipe for a blunt cake

    • Bobbie

      Can I double the recipe for a blunt cake

  39. Cookoo

    Hi Jenny ๐Ÿ’• Your recipes. Can I use self raising flour for this recipe?

  40. Tania

    I just made this recipe but baked it as cupcakes. It gave me 18 medium cupcakes and the cooked it about 15-20 minutes (I have a very bad gaz oven tho, might take less time in a good one).

    They taste really good, not too sweet. They are the perfect canvas for a sweet icing or to be filled with lemon curd, salted caramel, you name it!

    Thanks for te recipe!

  41. Mallory

    I only have extra virgin olive oil….will it taste any different and will it be sweet or harsh tasting?

    • Jenny

      It might taste and smell like olives. I don’t usually bake with regular olive oil, only extra-light or canola or Smart Balance oil.

  42. Judy

    Hi Jenny,
    Does this this recipe work for cupcakes? If I pour the same batter into a cupcake tray.

    • Jenny

      I have only made it as a cake but please see Tania’s comment above.

  43. shakira

    Easy recipe but I’m totally sure about the consistency. Mine was a bit thick, I might have over mixed it. Please let me know how runny or thick it’s supposed to be.

    Thanks.

  44. Phillip

    Absolutely loved this recipe.
    Simple, yet delicious! Thanks Jenny!

  45. kay tournay

    Hi Jenny! after 1 year of trying to make no-knead bread (unsucessfully) i came upon your YT site. Your ingredients were not much, if any different. It was watching you do it (your method) that gave me the confidence to try one more time, and voila! it worked! the first try, my bread looked just like what i had been trying to get all that time! All your videos and instructions are helpful and easy and produce good results. Thank you for all you do!

  46. Leonie Perera

    You are great. Every recipie is quite good.well done.

  47. Beli A.

    Jenny, I LOVE the way you organized your site. I look at a lot of cooks on YOUTUBE and when you go to get their recipes, it is a complicated and sometimes impossible task. On your site the recipes are beautifully done to print out and use. Maybe you can moonlight as a designer for you tube cooks to help them set their sites up! Thanks!!

    • Jenny

      Those complicated recipe websites are hard to navigate because they are full of ads & links because thatโ€™s how the sites make money. I donโ€™t allow ads and I always decline offers to take money to promote products. I keep the site the way I would want it as a visitor – free for everyone and easy to navigate. Iโ€™m glad youโ€™re enjoying it.

  48. Barbara

    Lovely textured and tasty cake and so easy to make. Thanks Jenny.

    Last time I made it I added sultanas and lemon juice and baked it in a loaf tin. Turned out really well and was not dry like some recipes for bar cakes are.

  49. Joanna

    Witam serdecznie ! Droga Jenny twoje przepisy sa bardzo pomocne i nie zbyt skomplikowane …i dzieki Tobie — okazuje sie ze ja potrafie smacznie gotowac i piec !!!โ™ก

    (translation:) A warm welcome ! Dear Jenny, your rules are very helpful and not too complicated … and thank you – it turns out that I can cook and bake delicious !!!โ™ก

  50. Nancy

    I made this last night as hubby’s birthday cake today. It was so easy to make and very affordable. I added a cup of frozen stawberries and cooked it 10 minutes longer. Tasted like a moist strawberry short cake minus the whip cream. Awesome recipe !

  51. Amber

    I want to try it and I’m probably making it tonight but thnx for the recipe

  52. cookie

    I made this cake, and although I enjoyed it and it was REALLY simple, I prefer cakes with butter! ๐Ÿ˜‰

  53. Dwight Kothari

    Lightly sweet chocolate-orange marble cake made with extra light olive oil. Gets rave reviews every time.

  54. Valerie

    Hi Jenny,

    Instead of oil can I use salted butter or clarified butter?

  55. Jennie

    I love this recipe. Any ideas on a easy buttercream frosting?

  56. Parvin

    Hi jenny, thank you very much for all your delicious recipes. I baked this yellow cake and it is very good, i like it alot. My question is after baking and have some leftover , how should i keep that fresh for a few days?
    Thanks again, you are so nice and a beautiful lady.

    • Jenny

      The less air foods are exposed to the fresher they stay. I would cover it as tightly as you can with plastic wrap. If it’s frosted you can refrigerate it first and once the frosting is cold you can put plastic on it without sticking. After the second day, I usually keep my cake refrigerated.

  57. Jennie

    Hi Jenny, I was wondering if I can use Cake Flour instead of AP Flour for this recipe. Or maybe 1/2 cup AP Flour and 1/2 cup Cake Flour plus 1/4 cup AP Flour. Not sure if it will work.

    • Jenny

      You can if you want to but for every cup of cake flour that replaces a cup of a/p flour, you need to add 2 tablespoons of additional cake flour.

      • Jennie

        I can’t wait to try it. Thank you for the recipe.

  58. Fran

    I bough 9″ cake pans and 13″x11″ made by “PEMA” many years ago and I neve have problem with baking. They are made with double layers to keep even baking….never to dry or burned on the edge or dormed on top of cakes. Price is reasonable.
    It is always fun to watch JCC, and recipes are great too. Thank you.

    • Jenny

      I looked for the Pema pans to share a link here but I can not find them. Is there any other info on your pans or maybe they don’t make them any more… or maybe not in the U.S.?

  59. Granmama11

    For anyone on WW, just enter the recipe in the recipe builder either on their site or in the WW app and it will figure the Points vale.

  60. Sharon

    Hi Jenny
    I would love for u to include the fat, carbs, fiber and protein content in your recipes I am on weight watchers, so I need to count the points on the program.

    • Jenny

      I’m just sharing what I make at home and do not have that information but see Granmama’s post right above.

  61. h2oplease

    I agree with the previous post from Glo … Your recipes are so easy to follow.
    This cake recipe is perfect to teach my grand kids, 10 and 7. They enjoy baking very much.

  62. Glo

    With this recipe, baking a cake couldn’t be easier. I am making this tonight when it’s cooler. I enjoy the ease of your recipes, so thanks for sharing. (91degrees and it’s not even noontime in Kona!)

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