13 Simple Cake Recipes That Don’t Require Expensive Tools

Making tasty cakes doesn’t require expensive equipment or advanced baking skills. With just a few simple tools and common pantry items, you can make homemade treats that are both pleasant and delicate. These approachable recipes focus on everyday ingredients and easy methods that anyone can try, whether you’re new to baking or just looking for something low-effort. From one-bowl to quick mix-and-bake ideas, these cakes are a decent way to add a little sweetness to your day. They may be simple, but the results can still feel quite noticeable and comforting.

1. Microwave Mug Cake

Ready in just 5 minutes, this chocolate mug cake satisfies sweet taste. Mix 4 tablespoons flour, 2 tablespoons sugar, 2 tablespoons cocoa powder, and ¼ teaspoon baking powder in a microwave-safe mug. Add 5 tablespoons milk, 2 tablespoons vegetable oil, and a tiny pinch of salt. Stir until smooth with no lumps. Microwave on high for 90 seconds. The cake will rise before it gets backed. Let cool for 1 minute before enjoying. Top with a sprinkle of powdered sugar or a dollop of whipped cream if desired.

2. One-Bowl Lemon Yogurt Cake

This tangy, moist cake needs just a bowl and a whisk. Combine 250g plain yogurt, 200g sugar, 3 eggs, and 80ml vegetable oil in a large bowl. Whisk until smooth. Grate in the zest of one lemon and add 2 tablespoons of fresh lemon juice. Fold in 250g flour and 2 teaspoons baking powder until just combined. Pour into a greased loaf pan. Bake at 350°F (175°C) for 40-45 minutes until golden. For extra zing, mix 3 tablespoons lemon juice with 2 tablespoons sugar and drizzle over the warm cake.

3. Flourless Chocolate Cake

Its simple yet rich, this cake requires minimal ingredients. Melt 200g dark chocolate with 120g butter in a heatproof bowl over simmering water. Remove from heat and stir until smooth. In another bowl, whisk 4 eggs with 150g sugar until pale and fluffy. Gently fold the chocolate mixture into the egg mixture. Pour into a greased 8-inch round pan lined with parchment paper. Bake at 325°F (160°C) for 25-30 minutes until set but still slightly wobbly in the center. Cool completely before serving with a dusting of cocoa powder.

4. No-Bake Biscuit Cake

Beat together 250g cream cheese and 100g sugar until smooth. In a separate bowl, whip 300ml heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Dip 300g plain tea biscuits quickly into 240ml cold milk mixed with 1 tablespoon instant coffee powder. Layer the soaked biscuits in a loaf pan, alternating with the cream mixture. Start and end with cream. Refrigerate overnight or at least 6 hours until set firm. Before serving, dust with 2 tablespoons cocoa powder. This refrigerator cake slices beautifully and tastes like a fancy dessert.

5. Honey Spice Cake

This aromatic cake fills your kitchen with scents. Warm 180ml honey with 120ml strong brewed tea and 100g brown sugar in a saucepan until sugar dissolves. Cool slightly, then stir in 2 beaten eggs. In a bowl, mix 280g flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon salt. Pour in the honey mixture and 60ml vegetable oil. Stir until just combined. Bake in a greased 9-inch square pan at 350°F (175°C) for 35-40 minutes. The cake improves when sitting, so it’s even better the next time when you eat it.

6. Olive Oil Orange Cake

The combination of olive oil and orange makes a moist Mediterranean-inspired cake. Whisk together 3 eggs and 200g sugar until pale. Add 180ml olive oil, the zest of 2 oranges, and 120ml fresh orange juice. Sift 250g flour with 2 teaspoons baking powder and ½ teaspoon salt. Fold the dry ingredients into the wet mixture until just combined. Don’t overmix. Pour into a greased 9-inch round pan and bake at 350°F (175°C) for 35-40 minutes until a toothpick comes out clean. For extra orange flavor, brush the warm cake with a mixture of 60ml orange juice and 2 tablespoons sugar.

7. Strange Cake

Also known as Depression Cake, this recipe dates back to wartime rationing. In an 8-inch square baking pan, mix 240g flour, 200g sugar, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt directly in the pan. Make three wells in the dry ingredients. Pour 80ml vegetable oil into the first well, 1 tablespoon aoole cider vinegar into the second, and 1 teaspoon almond extract into the third. Pour 240ml cold water over everything. Mix with a fork until smooth, then bake at 350°F (175°C) for 30-35 minutes. No mixer, no eggs, no dairy—just a fork and a pan.

8. Skillet Apple Cake

This rustic cake is mixed and baked in the same cast iron skillet. Melt 60g butter in a 10-inch cast iron skillet. Add 2 large apples, peeled and sliced, with 100g brown sugar and 1 teaspoon cinnamon. Cook until slightly softened, about 5 minutes. In a bowl, whisk 2 eggs with 150g sugar, then add 180ml milk, 2 teaspoons baking powder, ¼ teaspoon salt, and 200g flour. Pour this batter over the apples in the skillet. Bake at 350°F (175°C) for 25-30 minutes until brown and set. Serve warm from the skillet for a homey touch that pleases everyone at the table.

9. Five-Ingredient Chocolate Cake

Minimalist baking at its finest. Whisk 4 eggs with 150g sugar until tripled in volume and very pale, about 5 minutes. Fold in 120g melted dark chocolate (cooled slightly) and 120g melted butter (also cooled). Gently fold in 120g flour with a pinch of salt until just combined. Pour into a greased and lined 8-inch round cake pan. The batter will be quite thick. Bake at 350°F (175°C) for 25 minutes until the edges are set but the center is still slightly soft. Cool completely before slicing. This cake develops a naturally crackly top and fudgy interior without any complicated techniques.

10. Pineapple Upside-Down Skillet Cake

Melt 60g butter in a 9-inch oven-safe skillet. Sprinkle 150g brown sugar evenly over the butter. Arrange 7 pineapple rings (from a 400g can, drained) in a single layer over the sugar. In a bowl, beat 3 eggs with 150g sugar until light. Add 120ml vegetable oil and 1 teaspoon almond extract. Stir in 200g flour, 2 teaspoons baking powder, and ¼ teaspoon salt until just combined. Pour batter over pineapple and bake at 350°F (175°C) for 30-35 minutes. Let cool for 5 minutes, then invert onto a plate. The caramelized pineapple adds a beautiful top without any decorating skills needed.

11. Oatmeal Breakfast Cake

A wholesome cake that’s acceptable for breakfast. Mix 240g rolled oats with 480ml milk and let sit for 20 minutes to soften. Stir in 2 mashed ripe bananas, 2 eggs, 80ml honey, and 60ml vegetable oil. Add 140g flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. Fold in 100g chopped dates or raisins. Spread in a greased 9-inch square pan. Bake at 350°F (175°C) for 35-40 minutes until golden and set. Cut into squares and enjoy warm or at room temperature. This hearty cake keeps well for several days and tastes sweet with a dollop of yogurt.

12. Custard Cake

One batter separates into three distinct layers while baking. Whisk 4 egg yolks with 150g sugar until pale, then blend in 125g melted butter, 1 teaspoon almond extract, and 115g flour. Gradually stir in 480ml warm milk. In a separate bowl, beat 4 egg whites until stiff peaks form. Gently fold the whites into the batter – it will be very liquid, that’s normal. Pour into a greased and lined 8-inch square pan. Bake at 325°F (160°C) for 45-60 minutes until the top is brown but the center still has a slight wobble. Cool completely, then refrigerate for at least 2 hours before cutting to reveal the custard layer.

13. Cinnamon Sugar Snack Cake

This snack cake comes together in minutes. Mix 280g flour, 150g sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl. In another bowl, whisk 1 egg, 240ml milk, and 60ml vegetable oil. Combine wet and dry ingredients with just a few stirs – lumps are fine. Pour into a greased 8-inch square pan. Mix 50g sugar with 1 tablespoon cinnamon and sprinkle evenly over the batter. Swirl with a knife for a marbled effect. Bake at 375°F (190°C) for 25-30 minutes until a toothpick comes out clean. The cinnamon sugar adds a crackly, sweet crust that’s pleasant while the cake stays tender inside.

14. Blender Carrot Cake

No grating required for this innovative carrot cake. Roughly chop 3 medium carrots and blend with 3 eggs, 150g brown sugar, 120ml vegetable oil, and 1 teaspoon cinnamon until smooth. The blender does all the hard work. Pour into a bowl and stir in 200g flour, 2 teaspoons baking powder, ½ teaspoon salt, and 100g chopped walnuts. Spread in a greased 9-inch round pan. Bake at 350°F (175°C) for 30-35 minutes until set. For a simple topping, mix 120g cream cheese with 2 tablespoons honey and spread over the cooled cake. This shortcut method delivers all the flavor with half the effort.