Name: One Egg Cake Recipe
Prep time: 10 min
Cook time: 35 min
Ingredients: 1½ cups 188g all-purpose flour; 2 tsp 8g baking powder; ¼ tsp 1g salt; ½ cup 113g unsalted butter, melted; ¾ cup 150g granulated sugar; 1 large egg (50g); 1 tsp 5ml vanilla extract; ½ cup 120ml milk (preferably room temp)

Looking for a classic cake that’s easy to make with just one egg? This One-Egg Cake recipe is a delightful vintage treat that’s stood the test of time. With simple ingredients and straightforward steps, it’s perfect for beginners and seasoned bakers alike. Whether you’re baking for a small gathering or just craving something sweet, this moist and tender cake delivers every time.

Why This One-Egg Cake Recipe Works

Made with pantry staples – No fancy ingredients here. Just one egg, a little flour, sugar, and milk—things you likely already have on hand.
Soft and fluffy texture – You’d never guess it only uses one egg! The balance of milk and baking powder gives it a tender crumb and light, springy feel.

Perfect for small families – This cake is just the right size when you don’t need a towering layer cake. No waste, no leftovers that go stale just enough to satisfy your sweet tooth.
One bowl, no mixer – You can whip this simple cake up with a spatula and some elbow grease. It’s a great beginner cake, and you won’t have a mountain of dishes afterward.

Expert Baker Tips

Don’t overmix the batter – Once you add the flour, mix just until everything is combined. Overmixing can make the cake tough instead of tender.

Room temp egg = better cake – If your egg is straight from the fridge, let it sit at room temperature for about 15 minutes. It blends better into the batter and helps the cake bake more evenly.
Use fresh baking powder – If your baking powder is old, the cake might not rise properly. A quick test: drop a spoonful into warm water if it bubbles, it’s good to go!
Don’t skip the vanilla – Even though it’s a simple cake, vanilla adds a cozy homemade flavor that makes all the difference.

Grease your pan well – This little cake can stick if the pan isn’t prepped properly. Use butter, oil, or a baking spray with flour for easy release.
Let it cool before slicing – It smells amazing, I know—but give it at least 15 minutes to cool so the crumb sets. It’ll slice cleaner and taste better.

Ingredients for One-Egg Cake

All-purpose flour – Good old AP flour gives this cake its structure and soft crumb. Make sure to spoon and level it when measuring so your cake doesn’t turn out dense.
Granulated sugar – Just the right amount to sweeten the cake without making it overly sugary. It also helps with tenderness and that lovely golden top.
Baking powder – This is the lift behind the fluff! Since there’s only one egg, baking powder plays a big role in making the cake rise and feel light.

Salt – Don’t skip it! Even in sweet recipes, salt brings out the flavors and balances everything beautifully.
Milk – Whole milk works best for richness, but 2% will do the job. It keeps the batter smooth and adds moisture.
Butter – Melted butter adds richness and that unmistakable homemade flavor. I like to use unsalted so I can control the salt level, but salted will work in a pinch just cut back on the added salt a bit.

Egg – The star of the show! You only need one, and it binds everything together while adding a little extra richness and lift.
Vanilla extract – Adds that warm, bakery-style aroma and rounds out the flavors. A good-quality pure vanilla makes a noticeable difference.

How To Make One-Egg Cake

STEP 1). Preheat your oven. Set it to 350°F (180°C) and grease an 8-inch round or square cake pan. You can also line the bottom with parchment paper for extra insurance.

STEP 2). Mix wet ingredients. In a medium mixing bowl, whisk together the egg, sugar, milk, melted butter (or oil), and vanilla until smooth and well combined.
STEP 3). Add dry ingredients. Sprinkle in the flour, baking powder, and salt. Use a spatula or whisk to gently mix everything together until just combined.
STEP 4). Pour and bake. Pour the batter into your prepared pan and smooth out the top. Bake for about 25–30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

STEP 5). Cool and enjoy. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, top with jam, or keep it simple.

Recipe Faq

Why does this cake only use one egg?

This recipe was developed during times when ingredients were scarce or expensive—like during the Great Depression or wartime. But even with just one egg, you still get a light, tender cake thanks to a carefully balanced mix of milk, flour, and baking powder.

Can I double this recipe?

Yes! If you want a thicker cake or need to serve more people, simply double all the ingredients and bake it in a 9×13-inch pan. Just keep in mind that the baking time will increase by about 5–10 minutes—check with a toothpick for doneness.

What kind of milk should I use?

Whole milk will give the richest flavor and best texture, but you can use 2% or even plant-based milk like oat or almond in a pinch. Just avoid anything too watery or low in fat, or the crumb may turn out a bit dry.

Can I use oil instead of butter?

Yes, you can use a neutral oil like canola or vegetable oil. It will make the cake super moist, but you’ll lose a bit of the buttery flavor. Melted butter or margarine works well too.

How should I store this cake?

Once it’s completely cool, wrap it tightly or store it in an airtight container at room temperature for up to 3 days. You can also freeze it (wrapped well) for up to 1 month.

Can I add flavorings or inclusions?

This cake is a great blank canvas. Add lemon zest, cinnamon, almond extract, chocolate chips, or even swirl in some jam before baking.