All Cake Recipe: Layered Decadence in One Bowl

This all cake recipe delivers layered decadence in a single bowl—no fuss, no layers to stack, just rich, moist perfection that tastes like a bakery masterpiece. ✨ The secret lies in a foolproof method that combines cake and frosting in one step, creating a tender crumb with a velvety filling that melts in your mouth. I've perfected this recipe over years of baking, ensuring every slice is moist, flavorful, and impossible to resist.

The beauty of this recipe is its simplicity: just 10 ingredients and 30 minutes of active time, with no special equipment needed. Whether you're a beginner or an experienced baker, this method guarantees a cake that's restaurant-quality without the stress. The cake bakes in a single round pan, so you avoid the hassle of layering and filling separately.

What you'll end up with is a golden-brown cake with a tender, moist crumb and a rich, creamy filling that's perfectly balanced—sweet but not overpowering. The frosting is built right into the batter, so there's no need for extra steps or messy assembly. This cake is ideal for birthdays, celebrations, or just treating yourself to something special.

Ready to impress with a cake that's as easy to make as it is delicious? Let's get started—this recipe is foolproof, and the results will have everyone asking for seconds.

Ingredients for all cake

Ten essential ingredients transform into a bakery-style cake with velvety layers and no assembly required.

The all-purpose flour is your foundation—King Arthur or Gold Medal brands yield the best texture. Sift it thoroughly to eliminate lumps, which ensures a light, airy crumb. For the granulated sugar, superfine is ideal (though regular sugar works if pulsed finely in a food processor), as it dissolves more smoothly. The unsalted butter must be room temperature—press it between wax paper with your fingers to test; if it leaves a slight indentation, it's ready. Eggs should be separated: the yolks go into the batter, while the whites are whipped separately for the frosting (this keeps the filling ultra-light). Vanilla extract quality matters—Madagascar bourbon has the deepest flavor, though pure vanilla extract works in a pinch.

No sour cream? Full-fat Greek yogurt works perfectly, though it adds a slight tang. The heavy cream must be cold when whipped—chill the bowl and beaters for 10 minutes beforehand. Powdered sugar should be sifted with the flour to prevent clumping in the frosting. Substituting milk? Evaporated milk adds richness, while almond milk works but may yield a slightly denser texture. For the baking powder, Diamond Crystal is the standard (it's twice as potent as other brands, so halve the amount if using another type). Salt is non-negotiable—it balances sweetness and enhances flavor, so don't skip it, even if the recipe seems sweet enough.

Store the baked cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days if you prefer longer freshness. The frosting can be made 2 days ahead and stored separately—whip it again briefly before spreading. For longer storage, freeze the cake (without frosting) for 3 months; thaw at room temperature before adding the frosting. To reheat slices, microwave for 10-15 seconds—just enough to soften the frosting without drying the cake. This cake freezes beautifully, making it perfect for birthday prep or holiday gifting.

Step-by-step instructions for all cake recipe

Master this one-bowl technique for a perfectly layered cake with tender crumb and rich frosting.

Preheat your oven to 350°F and grease three 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp salt. Sift this dry mixture together to eliminate any lumps—this ensures a light, airy texture.

In a separate bowl, beat the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed with an electric mixer until light and fluffy, about 3-4 minutes. The mixture should nearly double in volume and become pale. This creaming process incorporates air, which creates that signature tender crumb we're after.

Add the 4 whole large eggs, one at a time, mixing well after each addition. Then stir in the 2 tsp vanilla extract and the 1 cup sour cream. With the mixer on low speed, gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing—you should still see a few flour streaks. The batter should be smooth but slightly thick.

Divide the batter evenly among the three prepared cake pans, filling each about two-thirds full. Tap each pan gently on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden brown on top and spring back gently when pressed in the center.

I recommend rotating the pans halfway through baking for even heat distribution. If the tops brown too quickly, tent the pans with aluminum foil. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This gradual cooling prevents cracking and maintains structure.

While the cakes cool, prepare the frosting by whipping the 1 cup heavy cream and 2 cups powdered sugar together in a chilled bowl until soft peaks form. Add the 0.5 cup milk and continue whipping until the mixture is light and fluffy. This step is crucial for achieving that signature all cake frosting texture—smooth, creamy, and perfectly spreadable.

For extra flavor, you can add a splash of vanilla extract or a pinch of salt to the frosting. The cold bowl helps stabilize the whipped cream, preventing it from becoming too runny. If the frosting seems too thick, add a few drops of milk to achieve the ideal consistency for piping or spreading.

Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place the first cake layer on a cake stand or plate. Spread a generous layer of frosting over the top, then place the second cake layer on top. Repeat the process with the final layer, covering the entire cake with frosting.

For a classic all cake presentation, pipe decorative rosettes or swirls on top using a piping bag fitted with a star tip. Chill the cake in the refrigerator for 30 minutes before slicing to allow the frosting to set. This chilling step also helps maintain clean slices and prevents the cake from becoming too soft. Serve at room temperature for the best texture and flavor.

Dietary considerations for this all cake

Gluten-Free Adaptation

Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill. These blends include xanthan gum, which mimics gluten's structure. For best results, add ½ tsp extra xanthan gum to ensure proper rise. Keep all other ingredients identical—this version stays moist and tender, just like the original. 🌾

Dairy-Free Options

Replace the unsalted butter with Earth Balance vegan butter or Miyoko's creamery butter. Use full-fat coconut milk instead of sour cream and heavy cream, and substitute almond milk for regular milk. The cake will still be rich and moist, though slightly denser. For frosting, whip coconut cream (chilled overnight) with powdered sugar until fluffy.

Vegan-Friendly Version

For a fully vegan all cake, use flax eggs (replace each egg with 1 tbsp ground flaxseed + 3 tbsp water). Swap vegan butter for dairy butter, coconut yogurt for sour cream, and soy milk for regular milk. The frosting becomes a powdered sugar glaze made with aquafaba (chickpea brine) whipped to stiff peaks. This version surprises even non-vegans with its texture!

Lower Sugar Options

Reduce granulated sugar to 1.5 cups and replace ½ cup with unsweetened applesauce or mashed banana. For frosting, use ½ cup powdered sugar and add 1 tsp vanilla extract to compensate for sweetness. The cake remains moist while cutting sugar by 25%. Pair with fresh berries to balance natural sweetness.

Nut-Free Allergies

All listed ingredients are naturally nut-free, but check labels on vanilla extract (some brands process in nut facilities) and powdered sugar (may contain traces). For extra safety, use SunButter (peanut-free sunflower seed butter) in frosting instead of butter, though it alters flavor slightly. Always verify allergen-free labels on all packaged ingredients.

Keto-Friendly Swap

This classic recipe isn't keto-compatible, but you can create a low-carb version using almond flour (2 cups) and erythritol (1.5 cups) instead of wheat flour and sugar. Replace sour cream with heavy cream, and use cream cheese frosting (mix 4 oz cream cheese + 2 tbsp butter + powdered erythritol). Expect a denser texture but rich flavor.

Frequently asked questions