The Best One-Bowl Yellow Cake Recipe

This is a charming one-bowl yellow cake recipe that I imagine my Grandma might have made. The recipe comes out of a McCall’s book published 100 years ago in 1910. A recipe that’s stood the test of time.

Old-fashioned cake recipes have a special appeal. They produce outstanding results without relying on bells or whistles. This cake doesn’t rise real high, but has a soft and fluffy texture with a divine flavor that almost doesn’t need frosting.

You can’t go wrong with this one-bowl cake for it’s ease, quickness and impressive outcome. It’s a keeper. I believe everyone should have a good cake recipe at their fingertips they can count on should the need arise. This is mine.

Typically yellow cakes are frosted with chocolate frosting, but being out of chocolate a cream cheese frosting was used, and very lightly.

It’s a well- known fact that I love frosting more than cake but for once I didn’t mind the sparse amount of frosting. It just doesn’t need it. The cake is truly the shining star, tender and billowy like soft, fluffy clouds, and perfectly moist even the next day.

It is packed with flavor and just the right amount of sweetness. The fragrant scent of it alone made me swoon.

Being anywhere in the vicinity of it will draw you like a spider to it’s lair and keep you there enthralled. Totally delectable, completely irresistible and unforgettably delicious, it’ll live in memory as the cake we ate devoured in record no time.

My Mom and I both agreed that whip cream frosting would compliment it beautifully so I’ve included the recipe for that along with the cream cheese frosting.

One-Bowl Yellow Cake (100 year old recipe)

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 1 (8-inch) cake

 One-Bowl Yellow Cake (100 year old recipe)

This is a charming one-bowl yellow cake recipe that I imagine my Grandma might have made.

INGREDIENTS:

Cake:
2 cups all-purpose flour, spooned and leveled, sifted after measuring
1 + 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar, plus extra if needed
Whipped Cream Frosting:
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.
  2. In a large mixing bowl sift together flour, sugar, baking powder and salt.
  3. Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 3-4 minutes, occasionally scraping sides of bowl. Add eggs, beat for 3 more minutes.
  4. Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.
  5. Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.
  6. Cream Cheese Frosting:
  7. In a medium mixing bowl beat cream cheese on low until light and fluffy, gradually beating in the butter until light and fluffy. Beat in vanilla.
  8. Add confectioners’ sugar and beat until well blended and fluffy. Add more confectioners’ sugar if needed to get it to the right spreading consistency.
  9. Whipped Cream Frosting:
  10. Combine all ingredients in a large mixing bowl, cover and chill in refrigerator 30 minutes with the beaters.
  11. Beat on medium speed until stiff peaks form.
http://www.cinnamonspiceandeverythingnice.com/best-one-bowl-yellow-cake-recipe/

Comments

    • Reeni says

      Hi Linda! I never baked them into cupcakes before but I don’t see why not. I’d love to hear how they turn out.

  1. Ks says

    Can you tell me how many people this cake would feed? I would like to serve it at a birthday party, but I’m not sure if I need to make one or two. Thanks so much, this looks amazing!!

  2. Amy says

    Needing a ‘spice’ cake recipe that’s not too scary and this recipe looks perfect. However, I will be making the cake for 40-50 people and need to do it as a single layer sheet cake. Any thoughts on how this might work and any suggestions?

    • Reeni says

      Hi Amy! I don’t have any experience cooking for large crowds I’m sorry I can’t help you out. This is a very soft-textured, fragile cake and is probably not the best for what you’re looking for.

      • Amy says

        Thanks for your input! I am in Haiti cooking for a large crowd of Haitian folks so I do actually need a recipe that’s a little more dense (its how folks here generally prefer them). A simple spice cake would be the best. Do you have any other recipes or suggestions?

  3. AN says

    I made a small batch of cupcakes last night with this recipe, and I’m considering making another batch today. They came out absolutely delicious! You can’t go wrong with the recipe. It makes for a very nice and light fluffy cake, but leaves you wanting more! Thank you for sharing this recipe :).

  4. Amanda says

    This recipe looks fantastic! I love one bowl mixes. I want to use this as a bundt cake. Have you done that? How long do you bake it as a bundt?

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