165 bowl cake recipes

Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.

Apple-almond coffee cake loaded with fresh apple, chopped almonds, golden raisins, and a warming spice trio of cinnamon, allspice, and cardamom. One bowl, no mixer needed.

Old-fashioned chocolate cake with deep cocoa flavor and tender, moist crumb from buttermilk and boiling water. This vintage one-bowl recipe bakes into pure chocolate nostalgia.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

From-scratch bundt cake with brown sugar and chocolate chips baked inside, topped with a glossy chocolate glaze. One bowl, five minutes of prep, and it serves 20. The kind of cake that disappears at potlucks before you set the knife down.

Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.

From-scratch griddle cakes with sliced fresh strawberries folded right into a light, fluffy batter. Thirty minutes from bowl to breakfast table, served hot with syrup and butter.

Swedish apple pie with no bottom crust, just a self-forming buttery cake-like topping over diced apples and nuts. One-bowl dessert ready in under an hour.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

Strawberry angel food parfait layers torn angel food cake with juicy strawberries, creamy pudding, and whipped topping in a glass bowl. A no-bake, light-as-air trifle that's easy to assemble and made for summer gatherings.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

Fudge Bundt cake made with cocoa powder and buttermilk for a deeply chocolatey, moist crumb. Simple one-bowl method, dusted with powdered sugar for an elegant no-fuss finish.

Old-fashioned spiced cake buns with cinnamon, cloves, ginger, and raisins. Drop-style buttermilk buns with a sugar-crackled top, baked from a single mixing bowl in 35 minutes.

Fudgy chocolate syrup sheet cake with five pantry ingredients and one bowl. A simple vintage base ready for mint buttercream and chocolate glaze to make Andes-style dessert squares.