One Bowl Vanilla Snack Cake

This Easy Vanilla Snack Cake makes a celebration possible any day of the week with just a little bit of effort! This is a no-mixer-required cake that is baked in an 8×8 pan and comes out tender and soft.

So I actually made this for my parents' 23rd Anniversary and it's just after my sister's birthday, so they didn't want something way over the top, and I know my mom LOVES coffee flavor, so I knew right away what I had to make. It's a simple 1 bowl recipe, comes together quickly, is delicious (goes without saying) ad also freezer friendly.

Ingredients For Vanilla Snack Cake

• All-Purpose Flour – Just the regular all-purpose white flour that you likely already have in your pantry. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight.

• Sugar – Use granulated white sugar for this cake. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.

• Baking Powder and Soda– A little bit of both

• Unflavoured Yogurt – This is the “secret” ingredient to this cake that is simple, moist, and has a rich vanilla flavor. The yogurt gives the cake moisture and a very subtle tangy flavor.

• Egg, Milk, Vegetable Oil, Vanilla Extract– You’ll also need these other common ingredients that you probably already have in your kitchen

Yield: 9-16 servings

Ingredients:

For the cake:

1 large egg, room temperature

1/2 cup (120g) Unflavoured Yogurt

1/2 cup (120ml) Milk

1/4 cup (60g) Vegetable oil (or any other flavorless oil)

1t Vanilla extract

1/2 cup (100g) Granulated sugar

1-1/4 cup (150g) All-purpose flour

1/2t Baking Soda

1t Baking powder

For the frosting:

1/4 cup (56g) Unsalted butter, softened

1 cup (100g) Icing sugar, sifted

1/2 cup (120g) Heavy whipping cream, chilled

2T Milk+ 1T espresso powder (optional), mixed together

Directions:

For the cake:

1. Preheat oven to 180 C (350 F). Grease and flour or line with parchment paper, an 8" square or round pan. Set aside.

2. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

3. Make a well in its center, and add egg, sour cream, vanilla, and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny but that's okay.

4. Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles.

5. Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.

6. Cool cake completely before frosting.

For the frosting:

Place butter in a medium mixing bowl and beat for 3-4 minutes until pale. Add powdered sugar, 1/2 cup at a time, and beat in well. Add heavy cream and beat in for 3-4 minutes or until the frosting is thick and fluffy. Add the espresso-milk mixture. The frosting should be very fluffy.

Assembly:

Add the frosting to the top of the cake and swirl on with an offset spatula. Add chocolate shavings if using. Place the cake briefly in the fridge to help the frosting set, then cut into pieces.

Notes:

1. The frosting can be stored in an airtight container in the refrigerator for up to 2 days.

2. To use the chilled frosting: Let it come to room temp then whip it again for 2 minutes

3. Leftovers can be stored in an airtight container in the fridge for up to 5 days.