One Bowl Cream Cake is the best compromise between the ease of a cake mix and the taste of made-from-scratch.
All you do is mix your dry ingredients in a bowl, add the remaining ingredients and beat with a mixer for a few minutes.
(If you don’t have a hand mixer, you can beat this by hand with a whisk until the batter is smooth – but a mixer makes it much easier.)
The recipe calls for whipping cream and sour cream – use a full-fat sour cream for the best results. The fat in this cake comes from the cream.
The glaze uses sour cream instead of whipping cream to offset the sweetness of the caramel a bit. (Toffee bits are optional.)
The batter makes a 10-inch / 24 cm Bundt cake, or a 9×13 inch / 23×33 cm baking pan. The Bundt pan will make 12-16 servings, and the baking pan version will serve up to 24.
Looking for more caramelly cake ideas? Why not try Banana Cake with Sticky Coconut Caramel Topping, or Chocolate Caramel Poke Cake with Peanut Butter Frosting?
I adapted One Bowl Cream Cake from Camilla V. Saulsbery’s Whipping Cream Cake in ‘Piece of Cake’.
This is an easy cake that you mix in one bowl. It has a texture like a light pound cake. You can easily change the flavor profile by adding different extracts, flavoring or add-ins. You can use your favorite icing in place of the glaze.
- 3 cups / 750 ml all-purpose flour
- 2 cups / 500 ml white sugar
- 2 teaspoons / 10 ml baking powder
- 1 teaspoon / 5 ml baking soda
- 1 teaspoon / 5 ml salt
- 1 cup / 250 ml whipping cream
- 1 cup / 250 ml sour cream (do not use reduced or low-fat sour cream)
- 4 eggs
- 2 teaspoons / 10 ml vanilla
- 1/4 cup / 60 ml water
- 1/2 cup / 125 ml white sugar
- 2 tablespoons / 30 ml butter
- 1/3 cup / 80 ml sour cream
- 1/2 teaspoon / 2.5 ml salt
- 1/2 teaspoon / 2.5 ml vanilla
- 2 tablespoons / 30 ml toffee bits (optional)
Preheat oven to 350 degrees F / 177 degrees C. Prepare your pan: grease and flour Bundt pan, or grease baking pan and line with parchment paper.
Mix flour, sugar, baking powder, baking soda and salt in mixing bowl. Add eggs, whipping cream, sour cream and vanilla. Beat on medium speed until batter is mixed (about 2 minutes), scraping down sides of bowl as needed. Increase to high and beat for one minute. Batter should be very thick and smooth.
Pour batter into prepared pan. Bake Bundt cake for 60 minutes, or until lightly browned and a toothpick inserted into the middle of the cake comes out clean. Bake the baking pan version for 50 minutes or until a toothpick comes out clean.
Remove cake from oven and place pan on wire rack. Let the Bundt cake sit for 5 minutes. Gently loosen the edges of the pan and turn cake out onto cooling rack. When cake has cooled, pour caramel glaze over and sprinkle with toffee bits. Sprinkle with toffee bits if you are using them. For the baking pan version, let the cake cool in the pan and pour glaze over top.
Put water in a small saucepan. Pour sugar into the middle of the pan and let it spread into the water. Turn heat to medium high and heat until the mixture starts to boil. Do not stir.
When mixture has started to boil, turn heat to medium or medium-low to maintain a simmer, and cook until it starts to look thicker and change color. At this point you need to keep a close eye on the caramel - if it gets too dark it will taste bitter. As soon as the caramel has reached a light amber color, add the butter to the pan. Stir until the butter has melted.
Add the sour cream, vanilla and salt and stir until the caramel is smooth and uniform in color. Heat to a simmer and let simmer, stirring, for 1 minute. Remove from the heat and let cool.
You can make the glaze in advance and then warm slightly in the microwave or by warming it in a pan of hot water.
Tip: Instead of greasing your pan and dusting it with flour, you can grease your pan with a paste made from vegetable oil and flour. It should be thick enough to brush onto the pan. For a Bundt cake, make sure you get the paste into all the edges of the pan.
Variation: If you are using the toffee bits, try fold in 2/3 cup - 3/4 cup / 160 - 180 ml toffee bits to the cake batter before putting it in the pans for extra toffiness.