If you’re looking for a quick, no-fuss cake that still tastes like it came from a bakery, this blender vanilla cake is the perfect choice. Everything comes together in minutes using just a blender—no complicated steps, no special skills needed. The result is a soft, moist, and perfectly fluffy cake with a rich vanilla flavor.
Ingredients:
1½ cups (190g) all-purpose flour
¾ cup (150g) sugar
2 large eggs
½ cup (120ml) whole milk
½ cup (120ml) vegetable oil
2 tbsp (30g) unsalted butter, melted
1½ tsp baking powder
A pinch of salt
1 tbsp vanilla extract
Instructions:
- Start by preheating your oven to 170–175°C (340–350°F). Grease and lightly flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- In a blender, add the eggs, sugar, milk, vegetable oil, melted butter, and vanilla extract. Blend for about 30–40 seconds until the mixture becomes smooth, creamy, and slightly frothy.
- Add the flour, baking powder, and a pinch of salt directly into the blender. Pulse gently a few times just until everything is combined. Be careful not to overblend, as this can make the cake dense instead of light.
- Pour the batter into the prepared cake pan. The batter should be smooth and slightly thick but pourable.
- Tap the pan lightly on the counter to remove any air bubbles and ensure an even texture.
- Bake in the preheated oven for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing or decorating.
Tips:
Do not overblend after adding flour—this keeps the cake soft and fluffy.
Use room temperature eggs for better mixing.
You can add chocolate chips or fruit for variation.
Let the cake cool completely before frosting.
FAQ:
Q: Why is my cake dense instead of fluffy?
A: Most likely the batter was overmixed after adding flour.
Q: Can I make this cake without a blender?
A: Yes, you can mix everything using a whisk or hand mixer.
Q: Can I use butter instead of oil?
A: Oil makes the cake more moist, but melted butter can be used for a richer flavor.
Q: How do I store this cake?
A: Keep it in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Q: Can I freeze this cake?
A: Yes, wrap it well and freeze for up to 2 months. Thaw before serving.
