Effortless Small Batch Vanilla Cake
A simple and cozy small batch vanilla cake made from scratch, perfect for weeknight cravings without a mixer or multiple pans.
Servings: 6 servings
Calories: 210kcal
Ingredients
Cake Ingredients
- 1 cup all purpose flour, spooned and leveled Measure flour by spooning it into the cup and leveling it off.
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 large egg, room temp if possible Using room temperature eggs helps mix better.
- 1/3 cup neutral oil, like canola or light olive oil Oil keeps the crumb moist.
- 1/2 cup milk, dairy or unsweetened non dairy
- 2 tablespoons sour cream or plain yogurt Can swap sour cream for yogurt.
- 1 1/2 teaspoons pure vanilla extract Use quality vanilla for best flavor.
Instructions
Preparation
- Preheat oven to 350°F (177°C). Lightly grease an 8 inch pan and line the bottom with parchment, then grease the parchment.
- In a medium bowl, whisk flour, sugar, baking powder, and salt until evenly combined.
- Whisk in the egg and oil until the mix looks thick and slightly shiny. Then whisk in milk, sour cream, and vanilla until just smooth. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 22 to 28 minutes, starting to check at 22 minutes. The cake is done when the top springs back, edges look lightly golden, and a toothpick comes out with a few moist crumbs.
Cooling and Frosting
- Let the cake cool in the pan for 10 minutes. Run a thin knife around the edge and flip it onto a rack. Turn it right side up and let cool completely before frosting.
- Frost with a quick chocolate frosting, vanilla glaze, or dust with powdered sugar.
Notes
For a richer flavor, you can use melted butter instead of oil. This cake keeps well for 2 days at room temperature. If you have it, adding seeds from a half vanilla bean to the batter enhances the flavor.