Recipe: The No Mixer, One Bowl Cake Recipe
Even though eating light can often mean eating less or more healthy foods — it can also be nice to cook with less “stuff.” We do a great deal of baking and quite often, we just don’t feel like pulling out the mixer and washing all the attachments when we’re done. Which is why we like this quick, customizable no mixer cake recipe!
This recipe can be made in 1 bowl, without a mixer. It can be poured into 2, 9″ rounds, a half sheet pan or even cupcakes. The choice is yours. The whole thing comes together in under 5 minutes, which is typically less time than it takes for your oven to even preheat! You just can’t beat it!
This recipe is easily customized and adaptable to your own needs. You can add in an ounce of cocoa powder to make it chocolate (just reduce your flour by the same amount), add in a handful of spices such as cinnamon, cardamom, clove, allspice and ginger to make it aromatic and warm (try to keep all spices under 3tablespoons total) or take your own spin on things!
The No Mixer, One Bowl Cake Recipe
Yields, 2-9″ rounds, 24 cupcakes or 2-8″ squares
1 1/2 sticks unsalted butter
1 cup whole milk
1 tablespoon heavy cream, half and half or whole milk
1 tablespoon vanilla extract
4 eggs + 1 egg yolk
1 1/3 cup flour
1 1/2 cups granulated sugar (Extra fine if you have it)
1 3/4 cup confectioners sugar
1 tablespoon baking powder
3/4 teaspoon salt
Preheat oven to 350 degrees Fahrenheit and line bottom of pan(s) of your choosing with parchment paper. No need to butter the sides, it will allow the cake to climb the edges to yield a more tender crumb.
To start, melt butter in a microwaveable bowl on high, just until melted. Add milk and stir briskly to reduce temperature of mixture. Add in cream, vanilla and stir. Add eggs + yolk and stir quickly until yolks are broken and mixture is smooth.
Over the top of the liquid mixture sift in flour, powdered sugar, salt and baking powder. Add additional granulated sugar and stir to combine. Pour into prepared pans and bake 15-25 minutes. Rounds usually run at 25 minutes, cupcakes at 20 and a half sheet pan for 15. Just watch for the middle to be set and a cake tester to come out clean or with a small crumb.
You can serve with even a small dusting of powdered sugar or that special jam or marmalade hiding in the back of your pantry for a special moment, or add any of your favorite icings to it. We made ours in a half sheet pan and cut out individual sized rounds to layer and serve. Perfect for a winter afternoon snack!
• Related: How To Frost a Layer Cake
(Image: Sarah Rae Trover)