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Quick Vanilla Cake close up of single serving

One Bowl Vanilla Cake with Bumbleberry Sauce

Quick Vanilla Cake with Bumbleberry Sauce - an all butter vanilla snack cake that's as simple as mixing all the ingredients together and baking! Nothing could be easier.
Course Cakes/Dessert
Cuisine American
Keyword cake, easy baking, vanilla, vanilla scratch cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 265 kcal
Author Barry C. Parsons

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 3/4 cup salted butter Melted. (Careful not to overheat it:keep it just at the melting point)
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 2 eggs

For the bumbleberry sauce

  • 2 1/2 cups mixed berries
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 rounded tsp corn starch dissolved in a little water; about an ounce.

Instructions

  1. Grease and flour a 9 inch square baking pan and line it with parchment paper if you like. Preheat oven to 350 degrees F.
  2. Whisk together the flour and baking powder first, then add all the rest of the cake ingredients.
  3. Beat together quickly with an electric mixer. Do not over-mix this batter. It is still a pretty thick batter and if it is mixed too much, the gluten in the flour will begin to develop and toughen the texture of your cake.
  4. Spread the batter evenly into the prepared pan and bake for 35 - 40 minutes or until a toothpick inserted in the centre comes out clean. Be careful no to overtake this cake, check it early, because it can appear quite pale on top and still be fully baked. It does not need to brown on top to be baked fully.
  5. Cool the cake in the pan before serving.

For the bumble berry sauce

  1. Bring the berries, water, sugar and vanilla to a slow boil of only a few minutes. You don't really want the berries to break down in the boiling time.
  2. Dissolve the cornstarch in a little water and pour into the boiling sauce, stirring constantly.
  3. Boil for only a minute longer before removing from the heat and cooling to room temperature.
  4. Stir the sauce several times as it cools.
  5. Serve with the vanilla cake and whipped cream.

Recipe Notes

You can use half cake flour and half all purpose flour if you like for a softer textured cake.
If you make 1 1/2 times this recipe it will fit in a 9x13 pan.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.