Are you tired of the same old boring cakes? Look no further as we have compiled some delicious one-piece cake ideas that will leave your taste buds dancing. Not only are these cakes easy to make, but they are also perfect for any occasion. So, let’s dive into some mouth-watering recipes!
Recipe 1: Chocolate One Piece Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the oil and eggs, stirring until combined.
- Pour in the milk and vanilla extract, whisking until the batter is smooth and free of lumps.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice (1/12 of cake)
- Calories: 250
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 36mg
- Sodium: 218mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Total Sugars: 23g
- Protein: 4g
Cooking Time:
30-35 minutes
Equipment:
- Mixing bowl
- Whisk
- Baking pan
- Toothpick
- Wire rack
Serving Suggestions:
This cake is perfect on its own, or you can top it with your favorite frosting or whipped cream. Serve with a glass of cold milk for the ultimate chocolate experience.
Variations:
For a twist on this recipe, try adding in a cup of chopped walnuts or chocolate chips to the batter before baking. You can also substitute the cocoa powder for chocolate pudding mix for an even richer flavor.
Substitutions:
If you don’t have vegetable oil, you can substitute it with canola oil or melted butter. You can also use almond milk or soy milk instead of regular milk if you have dietary restrictions.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips:
- Make sure to whisk the ingredients well to avoid lumps in the batter.
- You can also sift the dry ingredients before adding them to the mixing bowl.
- Allow the cake to cool completely before frosting or topping, or the frosting will melt.
Frequently Asked Questions:
- Can I use a different type of flour?
- Can I use a different type of oil?
- What if I don’t have a wire rack?
You can use whole wheat flour or gluten-free flour if you have dietary restrictions, but the texture and flavor of the cake may be slightly different.
Yes, you can use any type of oil that you have on hand.
You can cool the cake on a clean kitchen towel or parchment paper.
Recipe 2: Lemon One Piece Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the oil and eggs, stirring until combined.
- Pour in the milk, lemon juice, and lemon zest, whisking until the batter is smooth and free of lumps.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice (1/12 of cake)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 36mg
- Sodium: 219mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0g
- Total Sugars: 20g
- Protein: 3g
Cooking Time:
30-35 minutes
Equipment:
- Mixing bowl
- Whisk
- Baking pan
- Toothpick
- Wire rack
Serving Suggestions:
This cake is perfect on its own, or you can top it with a simple glaze made with powdered sugar and lemon juice. Serve with a cup of hot tea for the ultimate afternoon treat.
Variations:
For a twist on this recipe, try adding in a cup of fresh blueberries or raspberries to the batter before baking. You can also substitute the lemon juice and zest for orange juice and zest for a citrusy twist.
Substitutions:
If you don’t have vegetable oil, you can substitute it with canola oil or melted butter. You can also use almond milk or soy milk instead of regular milk if you have dietary restrictions.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips:
- Make sure to whisk the ingredients well to avoid lumps in the batter.
- You can also sift the dry ingredients before adding them to the mixing bowl.
- Add a little extra lemon juice or zest if you prefer a stronger lemon flavor.
Frequently Asked Questions:
- Can I use a different type of flour?
- Can I use a different type of oil?
- What if I don’t have a wire rack?
You can use whole wheat flour or gluten-free flour if you have dietary restrictions, but the texture and flavor of the cake may be slightly different.
Yes, you can use any type of oil that you have on hand.
You can cool the cake on a clean kitchen towel or parchment paper.
Final Thoughts
These one-piece cake ideas are both delicious and easy to make. Whether you prefer chocolate or lemon, these cakes are perfect for any occasion.
