One Egg Cake is a simple, light, and tender cake made with just a handful of ingredients. This vintage recipe is perfect for those times when you need a homemade dessert but only have one egg on hand. The result is a soft, golden cake with a delicate crumb and a subtle sweetness.
The use of cake flour ensures a light and airy texture, while butter or shortening adds richness. With a mild vanilla flavor, this cake is perfect as a base for frostings, fresh fruit, or a dusting of powdered sugar. Whether served as a simple snack cake or layered with icing, One Egg Cake is a timeless recipe that has been a favorite for generations.
One Egg Cake
One Egg Cake FAQ
Can I use all-purpose flour instead of cake flour?
Yes, but for the best texture, replace each cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
Can I use butter instead of shortening?
Yes, butter will add more flavor, while shortening will make the cake slightly lighter.
What kind of frosting pairs well with this cake?
Vanilla buttercream, chocolate ganache, or a simple glaze all work beautifully.
How should I store this cake?
Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I make this in a single pan instead of two layers?
Yes, use a 9-inch round or an 8×8-inch square pan and adjust the baking time slightly.
Food History
One Egg Cake dates back to the early 1900s when home bakers needed to stretch ingredients due to rationing or shortages. During times when eggs were scarce, such as the Great Depression and wartime, recipes like this became popular.
Many old-fashioned cakes used minimal ingredients while still delivering delicious results. This cake is a great example of resourceful baking, proving that you don’t need a lot of eggs or fancy ingredients to make a tender and flavorful cake.
Timeline
- 1800s: Cakes were often made with multiple eggs, making them a luxury.
- Early 1900s: Rationing and shortages lead to simplified cake recipes.
- 1930s-1940s: One Egg Cake becomes popular during the Great Depression and WWII.
- Today: This cake remains a nostalgic and reliable recipe for home bakers.
Recipe Discussion
This cake follows a classic creaming method. The butter (or shortening) and sugar are beaten together until light and fluffy, helping create a tender texture. A single egg is then mixed in to provide structure.
The dry ingredients, including cake flour, baking powder, and salt, are sifted three times to ensure even distribution. This extra step helps keep the cake light and delicate. The flour mixture is then added alternately with milk, ensuring the batter remains smooth and well-blended.
A touch of vanilla adds warmth and sweetness to the cake. The batter is divided between two greased 8-inch layer pans and baked at 375°F for about 25 minutes, resulting in a golden, tender cake perfect for layering or serving plain.
Preparation Tips
- Sift the flour three times to create a light and fluffy texture.
- Use room-temperature ingredients for even mixing.
- Cream the butter and sugar well to incorporate air into the batter.
- Alternate adding the flour and milk to prevent overmixing.
- Check for doneness by inserting a toothpick—if it comes out clean, the cake is ready.
- Let the cake cool completely before frosting to prevent melting.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 8-Inch Cake Pans – Perfect for baking this classic layered cake.
- Hand Mixer – Helps achieve a light and fluffy batter.
- Cooling Rack – Allows the cake to cool properly before frosting.
- Cake Flour – Essential for a light and delicate cake texture.
- Cake Leveler – Useful for slicing the cake evenly for layers.
Serving Suggestions
- Dust with powdered sugar for a simple and elegant presentation.
- Frost with vanilla or chocolate buttercream for a classic treat.
- Serve with fresh berries and whipped cream.
- Layer with jam or lemon curd for added flavor.
- Enjoy with a cup of coffee or tea for a delightful afternoon snack.
- Drizzle with a simple glaze for a quick and easy finish.
A Simple and Delicious Vintage Cake
One Egg Cake is a testament to how simple ingredients can create a delicious homemade dessert. Whether served plain, frosted, or topped with fruit, this cake is a versatile and nostalgic recipe that’s perfect for any occasion.
This cake is ideal for beginner bakers or anyone looking for a quick and easy homemade treat. The light, tender crumb and classic vanilla flavor make it a timeless favorite that never goes out of style.
One Egg Cake Recipe
One Egg Cake
One Egg Cake is a vintage recipe made with cake flour, butter, sugar, milk, and a single egg. This light and tender cake is perfect for layering, frosting, or serving plain. A simple and delicious homemade dessert.
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter or shortening
- 1 cup sugar
- 1 unbeaten egg
- 3/4 cup milk
- 1 teaspoon vanilla
Instructions
- Measure 2 cups sifted Swans Down Cake Flour.
- Add 2 t baking powder and ¼ t salt and sift together 3 times.
- Cream 4 T butter or other shortening; add 1 cup sugar gradually, creaming thoroughly.
- Add 1 unbeaten egg and beat well.
- Add flour. Alternately ¾ cup milk in small amounts, beating well after each addition.
- Add 1 t vanilla.
- Bake in 2 greased 8 inch layer pans in moderate oven (375) 25 minutes.
Stacey
Wednesday 14th of April 2021
My mother in law used to make this cake (or one very similar) a lot when my husband was a young boy. The recipe in her cookbook had an orange variation of this cake. Do you happen to have that variation of the recipe? My husband’s birthday is in a couple days and I would love to fix it for him. Thank you in advance. Stacey