Sometimes you just need to make a cake quickly and with no fuss. This one bowl cake recipe comes together in a snap with very little clean-up!
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Yield: 1 9 inch cake or 12 cupcakes
Special Equipment: Cake tin and Stand mixer or electric beaters
175g very soft unsalted butter
175g caster sugar
180g self raising flour
1 tsp vanilla extract
Preheat your oven to 180°C/160°C/Gas Mark 4 and line your cake tin with baking parchment.
Place all the ingredients in the bowl of your stand mixer or mixing bowl for your electric beaters.
Mix on low speed just to combine, stop and scrape down your bowl.
Turn the mixer back on and increase your speed to medium, continue beating the mixture for 5 minutes until it has lightened in colour and is completely smooth.
Stop the mixer and scrape all the batter into your lined tin.
Bake for 25-30 minutes. The cake is done when you can lightly press the top and it springs back, alternatively insert a skewer and if it’s clean when removed the cake is done.
Allow to cool for 5 minutes before turning the cake out of the tin.
Enjoy as is, or add a buttercream to take your cake to the next level.
If making cupcakes the cook time will be 12-15 minutes.
Make sure your butter is VERY soft, if it isn’t microwave for 5 second bursts until it’s soft not melted.
You can swap the vanilla for lemon zest or another flavouring.
Looking for that perfect buttercream to finish your cake? Check out our American Buttercream recipe going live on June 23rd at 12 pm!