Single layer cakes are the easygoing heroes of home baking. They’re unfussy, quick to make, and perfect for birthdays, potlucks, or a random Tuesday treat. No stacking, no elaborate frosting techniques—just one pan and a handful of ingredients.
You still get great flavor, a tender crumb, and plenty of ways to personalize. If you like desserts that look charming and taste even better, single layer cakes are your sweet spot.
Why This Recipe Works
This base single layer cake is designed to be flexible and forgiving. It uses pantry staples and a straightforward method that gives you a moist, tender crumb without special equipment.
The batter handles add-ins well—think citrus zest, chocolate chips, or spices—so you can create new flavors from the same starting point. A simple frosting or glaze finishes it off without hours of decorating. It’s a reliable go-to you can bake on a whim.
What You’ll Need
- Flour: 1 1/2 cups all-purpose flour
- Sugar: 3/4 cup granulated sugar
- Leavening: 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda
- Salt: 1/2 teaspoon
- Fat: 1/2 cup neutral oil (like canola) or melted unsalted butter
- Dairy: 3/4 cup milk (dairy or unsweetened non-dairy)
- Eggs: 2 large
- Flavor: 2 teaspoons vanilla extract
- Optional add-ins: Citrus zest, 1/2 cup chocolate chips, 1/2 teaspoon cinnamon, or 1/2 cup berries
- For topping: Powdered sugar for dusting, a quick glaze, or a small batch of frosting
- Pan: 8- or 9-inch round or square pan
Instructions
- Prep the pan: Heat oven to 350°F (175°C).
Grease and line your 8- or 9-inch pan with parchment for easy release.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Whisk wet ingredients: In a separate bowl, whisk oil (or melted butter), milk, eggs, and vanilla until smooth.
- Combine: Pour wet into dry and whisk just until you no longer see dry flour. Do not overmix; a few small lumps are fine.
- Fold in extras: If using zest, chips, or berries, gently fold them in now.
- Bake: Pour batter into the pan and smooth the top. Bake 22–28 minutes, until the top springs back and a toothpick comes out with a few moist crumbs.
- Cool: Let it cool in the pan for 10 minutes, then lift out to a rack to cool fully.
- Finish: Dust with powdered sugar, drizzle with glaze, or spread a thin layer of frosting. Slice and serve.
How to Store
- Room temperature: Keep covered for up to 2 days.
A cake dome or tight wrap prevents drying.
- Refrigerator: Store tightly wrapped for 4–5 days, especially if frosted. Bring to room temp before serving for the best texture.
- Freezer: Wrap slices or the whole cake (unfrosted is best) in plastic, then foil. Freeze up to 2 months.
Thaw overnight in the fridge.
Why This is Good for You
This cake keeps portions reasonable while still feeling special. A single layer means less frosting and sugar than a towering celebration cake. You can also customize ingredients—use olive oil for healthy fats, swap in part whole wheat flour for fiber, or add fruit and nuts for texture and nutrients.
When you control the ingredients, you get a treat that fits your preferences without skipping the fun.
Common Mistakes to Avoid
- Overmixing the batter: It leads to a tough, dense cake. Mix until just combined.
- Incorrect pan size: Too large and the cake dries; too small and it may overflow. Stick to 8- or 9-inch.
- Overbaking: Check a few minutes early.
Pull it when the center springs back and crumbs, not wet batter, cling to a toothpick.
- Skipping parchment: Lining makes release easy and protects the bottom from sticking.
- Frosting a warm cake: Let it cool fully or the topping will melt and slide.
Recipe Variations
- Lemon Yogurt Cake: Swap 1/2 cup of the milk for plain yogurt. Add 1 tablespoon lemon zest and 2 tablespoons lemon juice. Finish with a lemon powdered sugar glaze.
- Chocolate Olive Oil Cake: Replace 1/4 cup flour with 1/4 cup unsweetened cocoa.
Use olive oil for depth and a pinch of espresso powder to boost the chocolate.
- Strawberry Snack Cake: Fold in 1/2–3/4 cup diced fresh strawberries and a touch of vanilla. Top with lightly sweetened whipped cream.
- Cinnamon Crumb Cake: Stir 1 teaspoon cinnamon into the batter. Sprinkle with a quick crumb (2 tablespoons butter, 1/3 cup flour, 1/4 cup brown sugar) before baking.
- Almond Apricot Cake: Add 1/2 teaspoon almond extract and scatter chopped dried apricots on top.
Dust with powdered sugar.
- Banana Chocolate Chip: Replace half the milk with 1/2 cup mashed ripe banana. Fold in 1/2 cup mini chocolate chips.
- Carrot Maple: Fold in 3/4 cup finely grated carrot and 2 tablespoons chopped walnuts. Sweeten the glaze with maple syrup.
- Gluten-Free Vanilla: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon milk for moisture.
Check doneness a few minutes early.
- Dairy-Free Coconut: Use coconut milk and oil. Add shredded coconut and finish with a light coconut glaze.
FAQ
Can I make this without eggs?
Yes. Replace both eggs with 1/2 cup unsweetened applesauce or 1/2 cup dairy-free yogurt.
Add an extra 1/4 teaspoon baking soda to help with lift.
What pan works best for single layer cakes?
An 8- or 9-inch round or square metal pan is ideal. Metal conducts heat well and gives a nice rise and even browning. If using glass, reduce the oven temperature by 25°F and check a bit earlier.
How do I know it’s done without drying it out?
Check at the earliest time.
The center should spring back when lightly pressed, edges pull slightly from the pan, and a toothpick should have a few moist crumbs. If it looks wet, give it 2–3 more minutes and check again.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan for 25–32 minutes, or use two 8- or 9-inch pans if you want to stack later.
Keep an eye on doneness since ovens vary.
What frosting pairs well with this cake?
For something light, try a simple vanilla glaze or whipped cream. For richer flavor, use chocolate ganache, cream cheese frosting, or a thin layer of buttercream. Single layer cakes don’t need thick frosting to shine.
How do I keep fruit from sinking?
Toss fruit with 1–2 teaspoons of flour before folding it into the batter.
Also, use smaller pieces and avoid very juicy fruit that releases a lot of liquid.
Can I reduce the sugar?
You can cut the sugar by up to 25% without major texture changes. Expect slightly less browning and a more subtle sweetness.
Do I need a mixer?
No. A whisk and two bowls are enough.
The batter comes together quickly by hand, which is part of the appeal of single layer cakes.
Final Thoughts
Single layer cakes make baking feel relaxed and rewarding. You get homemade flavor, plenty of room for creativity, and a cake that fits everyday moments as well as celebrations. Start with the base recipe, pick a variation, and make it your own.
Keep it simple, slice generously, and enjoy every crumb.
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