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Epicurious

One-Bowl Vanilla Cake

By Donna Hay

This simple cake recipe makes one (one-layer) 8-inch round cake.

Recipe information

  • Yield

    8 servings

Ingredients

125g unsalted butter, melted and cooled
1 1/2 cups (225g) self-raising (self-rising) flour, sifted
1 cup (220g) caster (superfine) sugar
2 teaspoons vanilla extract
1/2 teaspoon baking powder
2 eggs
1/2 cup (125ml) milk

Preparation

  1. Step 1

    Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined.

    Step 2

    Preheat oven to 160°C (325°F).

    Step 3

    Lightly grease a 20cm round cake tin and line with non-stick baking paper.

    Step 4

    Pour the mixture into the tin, smooth the top and bake for 55 minutes – 1 hour or until cooked when tested with a skewer.

    Step 5

    Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Slice to serve.

Image may contain: Plant, Food, Vegetable, and Garlic
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCakeDessertVanillaHerbs & SpicesSnackNut FreeVegetarianBakingHarper CollinsCookbooks
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