Easy Cake Recipes Without Mixer – Simple, Reliable, and Delicious

No mixer? No problem. You can make a tender, moist cake with just a bowl, a whisk, and a little patience. This no-fuss method is perfect for busy weeknights, last-minute birthdays, or when you simply don’t want to haul out kitchen gadgets. The texture is soft, the flavor is classic, and the process is as simple as stirring and baking. If you’re new to baking, this is a confidence booster. If you’re experienced, it’s a dependable go-to when you want something sweet without the extra effort.

What Makes This Recipe So Good

Easy cake recipes without mixer – Easy Cake Recipes Without Mixer – Simple, Reliable, and Delicious No mixer

• Minimal equipment: Just a mixing bowl, whisk, and a spoon. Nothing to plug in or clean up later.
• Simple pantry ingredients: Everything is easy to find and budget-friendly.
• Moist and fluffy texture: Oil and milk keep the cake soft, even without a mixer.
• Quick to prepare: Batter comes together in about 10 minutes.
• Endlessly adaptable: Add citrus zest, chocolate chips, or spices and make it your own.

Ingredients

Easy cake recipes without mixer – You can make a tender, moist cake with just a bowl, a whisk, and a little patience

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, room temperature
• 1/2 cup neutral oil (vegetable, canola, or light olive oil)
• 3/4 cup milk (dairy or unsweetened non-dairy), room temperature
• 2 teaspoons vanilla extract
• Optional: 1 tablespoon lemon zest or orange zest
• Optional topping: 1–2 tablespoons coarse sugar for sprinkling

Instructions

Easy cake recipes without mixer – This no-fuss method is perfect for busy weeknights, last-minute birthdays, or when you simply don’t

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square pan and line the bottom with parchment paper for easy release.
2. Whisk dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly combined. This step helps prevent clumps later.
3. Combine wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, oil, milk, and vanilla until smooth. If using zest, add it here.
4. Bring it together: Pour the wet mixture into the dry ingredients. Whisk gently until just combined. A few small lumps are fine. Do not overmix.
5. Pan and top: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle coarse sugar on top if you like a light crunch.
6. Bake: Bake for 25–32 minutes, or until the top springs back and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then turn out onto a rack. Peel off parchment and cool completely.
8. Serve: Enjoy plain, dust with powdered sugar, or top with a simple glaze.

Storage Instructions

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap slices in plastic, then foil, and freeze for up to 2 months. Thaw at room temperature.
• Glaze and frostings: If using dairy-based frosting, store in the fridge.

Why This is Good for You

• Less stress, more joy: No special tools or techniques means low-pressure baking that still feels special.
• Balanced sweetness: It’s sweet but not heavy, which makes it ideal for everyday treats.
• Customizable ingredients: You control the add-ins and can choose dairy-free milk or a lighter oil.
• Portion friendly: Bakes in a modest pan, so leftovers don’t linger all week—unless you want them to.

Common Mistakes to Avoid

• Overmixing the batter: This can make the cake tough. Stop as soon as the flour disappears.
• Cold ingredients: Cold eggs or milk can make the batter thick and the cake dense. Let them sit out for 15–20 minutes first.
• Wrong pan size: Using a smaller pan can cause overflow; a larger pan can dry the cake. Stick to an 8-inch pan.
• Skipping parchment: It’s the easiest way to avoid sticking. Don’t skip it.
• Opening the oven too early: Wait until at least the 20-minute mark to check for doneness.

Recipe Variations

• Lemon Sugar Cake: Add 1 tablespoon lemon zest to the batter. Mix 1/4 cup sugar with 1 teaspoon lemon zest and sprinkle on top before baking.
• Chocolate Chip: Fold in 1/2 cup mini chocolate chips at the end. Dust the chips with a teaspoon of flour to keep them from sinking.
• Cinnamon Swirl: Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Pour half the batter into the pan, sprinkle the cinnamon sugar, then add the rest of the batter and swirl with a knife.
• Cocoa Marble: Stir 2 tablespoons cocoa powder with 2 tablespoons milk into 1/3 of the batter. Spoon into the pan and swirl lightly.
• Berry Burst: Fold in 3/4 cup fresh or frozen blueberries. If frozen, don’t thaw. Toss with a little flour to minimize bleeding.
• Glazed: Whisk 3/4 cup powdered sugar with 1–2 tablespoons lemon juice or milk until smooth. Drizzle over cooled cake.
• Spiced: Add 1 teaspoon ground cinnamon and a pinch of nutmeg for a cozy, snack-cake vibe.

FAQ

Can I make this cake dairy-free?

Yes. Use a neutral oil and swap the milk for unsweetened almond, oat, or soy milk. The texture will still be soft and moist.

What if I don’t have baking soda?

You can leave it out and increase baking powder to 2 teaspoons total. The rise will be slightly different but still good.

Can I double the recipe?

Yes. Bake it in a 9×13-inch pan and increase the bake time to 28–35 minutes. Start checking at 28 minutes.

Do I have to use parchment paper?

It’s highly recommended for clean release. If you don’t have it, grease the pan thoroughly and dust with flour.

Why is my cake dense?

The most common reasons are overmixing, cold ingredients, or underbaking. Measure flour accurately and mix until just combined.

Can I make cupcakes instead?

Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 16–20 minutes.

How do I know it’s done without a toothpick?

Lightly press the center. If it springs back and the edges pull slightly from the pan, it’s done.

Can I use butter instead of oil?

You can, but the texture will be a bit tighter when mixed by hand. Melt 1/2 cup butter and let it cool slightly before adding.

What’s the best way to measure flour?

Use the spoon-and-level method: fluff the flour, spoon it into the measuring cup, and level it off with a knife. This avoids packing in too much flour.

Can I reduce the sugar?

Yes. You can reduce to 2/3 cup sugar without major changes. The cake will be a little less tender and sweet.

Wrapping Up

No-mixer baking doesn’t have to be second best. With a few pantry staples and a gentle hand, you get a cake that’s soft, flavorful, and easy to adapt to your taste. Keep this base recipe in your back pocket for birthdays, brunch, or an afternoon pick-me-up. It’s simple, reliable, and always welcome on the table.