I’M Obsessed With This Easy One Layer Cake Recipe

Have you ever wanted a cake that’s simple, satisfying, and totally foolproof? I’m obsessed with this easy one layer cake recipe because it checks all those boxes and then some. It’s the kind of dessert you can whip up quickly with pantry staples and feel proud serving whether it’s a weeknight treat or a last-minute celebration centerpiece.

This one layer cake is wonderfully versatile with a tender crumb and just the right amount of sweetness. It’s perfect for those moments when you want homemade without fuss, and the best part? It always turns out moist and delicious, no matter your skill level.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under an hour from start to finish.
• Flavor twist: Subtle hints of vanilla with bursts of fresh fruit or chocolate chips.
• Pantry-friendly: Uses common ingredients you likely already have on hand.
• Kid-friendly: Soft texture and simple sweetness that everyone loves.
• Seasonal appeal: Easy to adapt with fresh fruit, spices, or extracts all year round.

What Type of Fruit Should I Use?

When adding fruit to this one layer cake, fresh is always best in season for maximum flavor and moisture, but frozen works beautifully too. If you’re using frozen fruit, thaw it fully, drain excess liquid, and pat dry gently to avoid soggy batter. Avoid canned fruit as it’s usually too watery and can affect the cake’s texture. Dried fruit can be a good option, but soak it briefly in warm water and drain before folding into the batter so it plumps up and stays moist.

Options for Ingredient Alternatives

• Butter or oil: Swap butter for an equal amount of neutral oil (like canola or vegetable) to keep it moist; chill the batter if using coconut oil to prevent greasiness.
• Chocolate: Use white, milk, or dark chocolate chips depending on your preferred sweetness and flavor intensity.
• Milk: Dairy milk, almond, oat, or soy milk all work fine in this recipe.
• Extracts: Vanilla is classic, but almond or lemon extract can add a fresh twist.
• Fresh vs dried fruit: Use fresh for bright flavor, dried for chewy texture after soaking briefly.

The Biggest Challenges While Baking

• Folding delicate ingredients last and gently to avoid deflating the batter.
• Using butter at room temperature, not too soft or melted, for the best texture.
• Avoiding overmixing the batter to prevent a tough crumb.
• Fixing dry dough by adding milk 1 tablespoon at a time until the right consistency is reached.
• Chilling the batter for 30 minutes if it feels too loose to help with structure and ease of handling.

Storage & Freezing Instructions

Store your one layer cake at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate for up to 5 days but bring to room temperature before serving for best flavor. You can freeze the cake whole or in slices wrapped tightly in plastic wrap and foil for up to 3 months. To freeze the batter, prepare it as directed and chill in the fridge for up to 24 hours before baking. Thaw frozen cake slices in the fridge overnight or on the countertop for an hour.

Estimated Nutrition

For the entire cake, expect roughly 1,800–2,000 calories depending on add-ins. Per slice (assuming 8 servings), calories range from about 225 to 250, with approximately 10–12 grams fat and 30 grams carbohydrates. These are rough estimates and vary with substitutions and portion sizes.

Ingredients

• 1 cup granulated sugar (200 g)
• 1/2 cup unsalted butter, softened (115 g)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup milk (120 ml)
• 1 cup fresh blueberries, washed and dried (150 g)
• 1/2 cup white chocolate chips (85 g)
• 2 Tbsp milk, only if batter is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined do not overmix.
6. Gently fold in the blueberries and white chocolate chips last, being careful not to crush the berries or overwork the batter. Add a tablespoon or two of milk if the batter feels too thick.
7. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Tips, Variations & Serving Ideas

• Add a sprinkle of coarse sugar on top before baking for a slight crunch.
• Swap blueberries for raspberries, diced strawberries, or chopped peaches in season.
• For a richer cake, use sour cream or Greek yogurt instead of milk.
• Serve with a dusting of powdered sugar or a simple glaze made of powdered sugar and lemon juice.
• Underbake slightly for an extra moist, almost gooey center.
• Store leftovers wrapped tightly to keep the cake fresh longer.
• For a fun twist, fold in chopped nuts or shredded coconut for added texture.

FAQs

Q: Can I use frozen fruit straight from the freezer?
A: It’s best to thaw, drain, and pat dry frozen fruit before mixing to avoid soggy batter.

Q: Will this recipe work with gluten-free flour?
A: Yes, a 1:1 gluten-free baking flour blend can be substituted, though texture may vary slightly.

Q: Can I make this cake dairy-free?
A: Absolutely! Use dairy-free butter and milk alternatives to keep it safe for dairy-free diets.

Save This for Later (Pinterest)

Love quick and delicious desserts? Save this easy one layer cake recipe to your favorite Pinterest board for your next baking craving it’s a game changer you won’t want to forget!