Blender Vanilla Cake

A soft, moist, buttery vanilla cake made entirely in a blender—perfect for quick baking with minimal cleanup.

Ingredients

Wet Ingredients

2 large eggs
¾ cup (150 g) sugar
½ cup (120 ml) whole milk
½ cup (120 ml) vegetable oil
2 tbsp (30 g) unsalted butter, melted
1 tbsp vanilla extract

Dry Ingredients

1½ cups (190 g) all-purpose flour
1½ tsp baking powder
1 pinch salt

Instructions

1. Blend the wet ingredients

Add the eggs, sugar, whole milk, vegetable oil, melted butter, and vanilla extract to a blender.
Blend on medium speed until the mixture is smooth and homogeneous (about 10–15 seconds).

2. Add the dry ingredients

Add the flour, baking powder, and salt on top of the wet mixture.

Pulse the blender 3–6 times, or until the flour is just incorporated.
Do not overblend—stop as soon as the batter looks smooth.
(Overmixing can make the cake dense.)

3. Prepare the cake pan

Grease an 8-inch (20 cm) round pan with butter or oil, then dust lightly with flour.
Tap out the excess.

4. Bake

Preheat the oven to 170–175°C (338–347°F).

Pour the batter into the prepared pan and bake for 25–35 minutes, depending on your oven, until:

the top is lightly golden, and
a skewer or toothpick inserted in the center comes out clean.

5. Cool & serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or frosting.

Optional Add-Ins & Variations

Vanilla Buttercream Frosting (optional)

½ cup (115 g) softened butter
1½ cups (180 g) powdered sugar
1 tbsp milk
1 tsp vanilla extract

Beat all ingredients until smooth and fluffy. Spread over the cooled cake.

Flavor Variations

Lemon Cake: Add 1 tbsp lemon zest + 2 tbsp lemon juice.
Chocolate Swirl: Add 2 tbsp cocoa powder to ⅓ of the batter and swirl before baking.
Confetti Cake: Fold ¼ cup rainbow sprinkles into the batter by hand.
Coconut Cake: Add ¼ cup desiccated coconut + replace milk with coconut milk.