One-Bowl Vanilla Cake

I thought this was supposed to be one-bowl--- why are we mixing something and setting it aside in another bowl?

Hi ! Great recipe, Can I use this for a 9 -inch pan ?

Thank you Regine. I made your preferred recipe and it is cooling now. If it tastes half as good as it smells, I will be a happy camper.

Oakland, sorry for the confusion but you are right in that the version you saw ok book says 350 instead of 375 in Food52. I first tried with 350 and it was good. But then i once did 325 in error and ended up liking it even better because it made top of cake flatter which i prefer. But it is a matter of preference.

I mean I like the 1 cup
flour version which o have used several times. But one day I may try the Food52 version.

Oakland Pat, I see what you mean. I too use that version (1 cup flour and 325f) and it never fails. I got it from
http://apps.culinate.com. I myself would stick with that version but might one day try it.

The version you must be talking about says:

Ingredients
1. ¾ cup plus 2 tablespoons (6.125 ounces) sugar
2. 1 cup (4.5 ounces) unbleached all-purpose flour
3. ¼ tsp. salt
4. 1¾ tsp. baking powder
5. ⅓ cup heavy cream
6. 3 Tbsp. (1.5 ounces) unsalted butter, melted and hot, or vegetable oil
7. 3 large eggs
8. 2 tsp. pure vanilla extract
Steps
1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees. Grease and flour the sides of a 8-by-2-inch round cake pan and line the bottom with parchment paper.
2. Add the sugar, flour, salt, and baking powder to the food-processor bowl and pulse to blend the ingredients thoroughly. Add the cream and butter or oil and pulse quickly, 8 to 10 times, until the ingredients are blended (if you're using oil, the ingredients will be moist and beginning to clump together but not yet smooth). Add the eggs and vanilla and pulse 5 to 6 times. Scrape the sides of the bowl and pulse 5 to 6 more times, just until the ingredients are blended and smooth — no more.
3. Scrape the batter into the pan and spread it evenly. Bake for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Set the pan on a rack to cool for about 10 minutes. Regine prefers 325F for 40 minutes. Renders too flatter. Takes 30-32 in savarin mold.
4. Slide a thin knife or a small metal spatula around the edges of the cake to detach it from the pan. Invert the cake onto the rack and peel off the parchment liner. Turn the cake right side up on the rack to cool completely.

I can see that in Alice's Sinfully Easy Delicious Desserts book, the One-Bowl Vanilla cake recipe calls for 1 cup of flour, with all of the amounts for remaining ingredients the same as listed here. Is there any consensus as to which amount produces the best outcome? Also, the baking temperature is stated at 350 instead of 375 listed here. The preparation method is different in that it is made completely in the food processor. Anyone have advice on which recipe is best? I plan to slice it and fill with lemon curd, whipped cream and berries.

I made this cake for Super Bowl as I had the ingredients already in my pantry. The only thing I substituted was the heavy cream for regular milk because I didn’t have any cream. With that said, it was a very easy step by step recipe to follow. I folded in some poppy seeds and was kinda kicking myself I didn’t make a glaze. I put a splash of milk on my slice but it was fluffy so I guess that was just a preference. Anywho...enjoy baking this. I will definitely be baking it again.

Just made this cake and it's great. The texture is a little like a pound cake, which I like. It's dense and moist. I added the zest of one lemon, delicious!

I've made this cake a half dozen times and it's become one a family favorite. It's very reliable thanks to the detailed directions, although it occasionally turns out slightly dry with a tough crumb for reasons I haven't really figured out. I love the "mix in" idea - our household has a deep love of ginger and putting a teaspoon of dried ginger and a teaspoon of grated fresh ginger into the batter just right. I glaze it with a basic powdered sugar glaze with a tablespoon or so of David Lebovitz's ginger syrup - http://www.davidlebovitz.com/2013/09/fresh-ginger-syrup-recipe/. Ginger, three ways!

This cake was great! Used a couple of tablespoons of matcha for flavour, but I can take no credit in the ridiculously fluffy texture.

Also, if you substitute any ingredient with this with something that contains far less fat, and then complain that the recipe doesn't contain enough fat, you're a disgrace.

Correction. Actually the cake from Alice in the culinate.com website was even better. I also erroneously used 325F instead of 350F degrees to bake cake (took 45 minutes) and it worked quite well. Top of cake was flat which was not the case when I baked it at 350F.

If you change ingredients, particularly using a lesser fat one, you might expect a dry cake. I did this cake using heavy cream as per the instructions, and it turned out very well. This being said though, I found a recipe on this site (http://www.culinate.com/books/collections/all_books/sinfully_easy_delicious_desserts/one-bowl_vanilla_cake) which is apparently a one bowl vanilla cake from same author (Alicia) but with somehow less flour. I made it out of curiosity and it turned out really good as well. Strange though that the ingredients are a bit different.

Wow, this was a big disappointment. I followed the recipe exactly, except I had to use half-and-half instead of heavy cream. It was dry, dry, dry, heavy, rose up high in the middle. Reminded me more of cornbread, except there was no cornmeal. I expect a moist, tender crumb with cake. Could I have over combined the dry ingredients or what? Will not be making this again.

Yum, sounds nice. I think I would add the poppy for the first time baking this cake, then Anise the second time baking this. Just to see which I would prefer. Although I do like both. Thank you for a one - bowl version cake!

Lydia, I personally do not like lavender in food. I associate lavender with soap, perfums, etc. But I do hear some use lavender in cakes. Not sure though there is such a thing like lavender extract.

Hmm, I wonder what it would be like with lavender?

I second Barbara on this not being a one-bowl cake, however, it made my apartment smell delightful. I forgot I ran out of vanilla extract so I substituted pure almond extract and orange zest. I also ran out of sugar (why did I even attempt to make this cake) and used brown sugar and maybe a quarter cup white sugar. When it finished baking, I had the opposite problem as Regine and my cake had a huge hill in the center was only maybe a half inch at the sides. Looks like a Frisbee. This might've been a result of me losing count of my quarter teaspoons of baking powder. My oven also doesn't present the most optimal conditions for baking, so I'm impressed by the way this cake came out nonetheless. Texture was awesome, light, spongy, and had almond notes. Couldn't really taste the orange as much as I could smell it. I didn't notice a butter flavor and might consider ghee next time. Also next time, I'd maybe add more zest and maybe orange juice. I can see how this recipe is versitile. I'm looking forward to the next round.

Not a one-bowl cake. Just sayin'

I made this cake yesterday, adding an additional teaspoon or so of good q uality vanilla paste and a few drops of orange extract oil. The cake was extremely delicious, and I loved the light, spongy texture. It also tasted very buttery although it only has 3 tbsp butter, but I don't know if using 3 tbsp melted melted Ghee (aka clarified) butter instead of regular butter further enhanced the taste of the cake. I used an 8 inch springform pan. Only thing though is that the cake sank very slightly in the middle. Not really a big deal but I wish surface of cake remained more uniform. I googled information about that and I am wondering if baking it at a lower temperature (maybe 350 as with most cake recipes) would minimize the sinking in the middle. I think this occurs when the sides of the cake bake faster than the middle of the cake. I think I will try again at 350 degrees and see if there is a difference. I will let you know. Regardless though, I love this cake, the flavor and texture. Thanks!