easy cake recipe with few ingredients
The Best easy cake recipe with few ingredients
I also love how this cake balances simplicity with a few subtle health benefits. It’s made with whole wheat flour, which adds a little extra fiber, and the natural sweetness comes from the sugar—no refined flour or artificial additives. It’s not overly heavy, so it’s great for a light dessert or even a snack if you’re feeling indulgent. Plus, it’s quick to bake, so you can have it ready in under an hour without sacrificing quality. My family always says it’s the perfect cake for any occasion—whether it’s a school event, a family gathering, or just a moment of treat time. It’s the kind of recipe that feels like a no-brainer, which is why I keep it in my rotation.
Simple One-Bowl Tomato & Garlic Cake
A light, flavorful cake made with minimal ingredients—tomato sauce and garlic add depth without heaviness. Perfect for a quick dessert or a light snack.
🥘Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 tbsp melted butter
- 1 large egg
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Grease an 8-inch baking dish lightly with butter or oil. -
2
In a bowl, whisk flour, baking powder, and salt. Stir in milk, melted butter, and egg until smooth. -
3
In a separate bowl, mix tomato sauce, minced garlic, olive oil, and oregano. -
4
Pour the sauce into the baking dish and spread evenly. Pour the batter over the sauce, tilting the dish to let it pool. -
5
Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowl
- Whisk
- Baking dish (8-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple One-Bowl Tomato & Garlic Cake Works
❓ Frequently Asked Questions About One-Bowl Tomato & Garlic Cake
1. What is the easiest way to make a moist cake without relying on heavy ingredients?
Use a simple mix of flour, sugar, baking powder, and melted butter for a tender crumb. The secret is balancing the leavening agent with the fat to keep it soft. You can also add an extra egg or a splash of milk for extra moisture if needed.
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2. Can I substitute any of the ingredients in this recipe?
Yes, you can swap the butter for vegetable oil or coconut oil (use the same quantity). For the eggs, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) works in a pinch, though texture may vary slightly. Skip the milk if you’re avoiding dairy, but the cake may be slightly drier.
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3. How do I know if the cake is done when it comes out of the oven?
Insert a toothpick into the center—if it comes out clean, the cake is ready. If there’s wet batter, bake 2–3 minutes longer. Overbaking can dry out the texture, so keep an eye on it, especially if your oven runs hot.
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4. Why does my cake turn out dense instead of light and fluffy?
Dense cakes often happen when the eggs aren’t beaten enough or the baking powder isn’t fresh. Whisk the eggs until just combined, and check the baking powder’s expiration date. Also, avoid overmixing after adding the dry ingredients—just fold gently to avoid overworking the batter.
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5. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in an airtight container at room temperature. For frosting, make it fresh or prepare it the night before and refrigerate until ready to use. If you’re serving it cold, let the cake cool completely before slicing to avoid a soggy texture.
