What the all-in-one method is
The all-in-one method (also called the one-stage method) means putting the flour, sugar, soft fat, eggs, raising agent and a little liquid into one bowl and mixing them together. You skip the separate step of creaming butter and sugar, then adding eggs a little at a time, then folding in flour. An electric hand mixer, a stand mixer or a food processor makes it quick.
It is popular for everyday baking because there is less to wash up and fewer places to go wrong. It is a good fit for cupcakes, simple loaf cakes, traybakes and sandwich sponges.
How it compares with other mixing methods
Cake recipes generally use one of a handful of mixing methods. This is a simplified comparison.
| Method | What you do | Typical result |
|---|---|---|
| All-in-one | Everything in one bowl, mixed briefly | Soft, tender everyday cake, often a slightly closer crumb |
| Creaming | Beat butter and sugar until pale, add eggs, then fold in flour | Light, buttery crumb, but more steps and more room for error |
| Reverse creaming (two-stage) | Mix butter into the dry ingredients first, then add liquids | Fine, tender crumb; popularised by Rose Levy Beranbaum’s The Cake Bible |
| Whisked | Whisk eggs and sugar until thick, fold in flour | Very light, low-fat sponge such as a Swiss roll |
Not everyone is a fan. Some experienced bakers point out that skipping the creaming step removes some of the air you would otherwise beat in, and that the butter and egg are not emulsified as thoroughly, so an all-in-one cake can come out a bit denser or, with very high-fat recipes, a little greasy. That is a fair caveat. For a birthday cake where you want the lightest possible crumb, you may prefer creaming. For a weeknight cake or a batch of cupcakes, the trade-off is usually worth it.
Rules that make it work
- Use soft, room-temperature fat and eggs. Cold butter does not blend smoothly and can leave small lumps. Butter should be soft enough to press with a finger, but not melted or greasy.
- Use a soft tub baking spread or margarine if the recipe asks for it. Many UK all-in-one recipes are written for this. If you use butter, make sure it is properly soft.
- Add a little extra baking powder. Because you are not beating in as much air, recipes written for this method often use self-raising flour plus a teaspoon of baking powder.
- Start slowly. Begin on low speed so flour does not fly out of the bowl, then increase to medium until the batter is smooth.
- Loosen the batter with milk if needed. A good batter should drop off a spoon fairly easily. If it is stiff, add a tablespoon or two of milk.
- Do not overmix. Stop as soon as everything is combined and smooth. Overmixing once flour is wet can make a cake tough.
- Measure flour carefully. A kitchen scale is the most reliable way. If you use cups, spoon the flour in and level it off rather than scooping and packing it down.
- Know your oven. Ovens vary, so start checking the cake a few minutes before the end of the stated time.
A basic all-in-one sponge to try first
This is a classic style of sandwich sponge. Quantities are a starting point, so check the cake early and adjust to your oven.
Makes: one 2-layer 20 cm (8 inch) sponge
Ingredients
- 225 g very soft butter or baking spread, plus extra for greasing
- 225 g caster (superfine) sugar
- 225 g self-raising flour
- 1 teaspoon baking powder
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Jam and whipped cream or buttercream, to fill
Method
- Heat the oven to 180 C (350 F), or 160 C fan. Grease two 20 cm sandwich tins and line the bases with baking parchment.
- Put the butter, sugar, flour, baking powder, eggs, milk and vanilla into a large bowl.
- Mix on low speed until the flour is mostly incorporated, then increase to medium and beat for about a minute, until smooth and creamy. Scrape down the bowl once.
- Divide the batter evenly between the tins and level the tops.
- Bake for roughly 20 to 25 minutes, until the cakes are golden and spring back when lightly pressed in the centre.
- Cool in the tins for a few minutes, then turn out onto a wire rack. Once completely cool, sandwich with jam and cream or buttercream.
What to bake with it
Good matches for the one-stage method:
- Cupcakes and fairy cakes, such as the easy raspberry cupcakes that use a more traditional approach but can be adapted
- Simple traybakes and loaf cakes
- Sandwich sponges for everyday tea-time baking, such as the ones in our jam sponge cake recipes
- Muffin-style batters and snack cakes
Less suited to it:
- Delicate fat-free sponges such as a Swiss roll (see our lemon cake rolls), which rely on whisked eggs
- Classic showpiece sponges where a very airy crumb is the main goal
- Very rich, high-butter pound-cake ratios, which can turn out dense or greasy if the fat is not emulsified well
If you want to compare, our recipes for a small red velvet cake and a summer layer cake use the creaming method, so you can taste the difference side by side.
Troubleshooting
- Cake is dense: The butter may have been too cold, the batter undermixed, or the raising agent old. Check the date on your baking powder.
- Cake is tough: The batter was probably mixed too long after the flour went in.
- Greasy or oily crumb: The fat may have been too warm or the batter not fully combined. Make sure the butter is soft rather than melted.
- Sunken middle: Opening the oven door early, too much raising agent or an underbaked centre are common causes.
- Dry cake: Too much flour or too long in the oven. Weigh the flour and check early.
Frequently asked questions
What is the one-stage method in baking?
It is another name for the all-in-one method: all the ingredients go into one bowl and are mixed together in a single stage, rather than being combined in steps.
What do you use all-purpose baking mix for?
All-purpose baking mix is a pre-blended product, usually flour with a raising agent, salt and fat, sold for quick bakes such as biscuits, pancakes and simple cakes. It is not the same thing as the all-in-one method, though both are shortcuts. Check the packet, because brands differ.
How do I bake a cake?
In outline: prepare the tins, measure carefully, mix the batter without overworking it, bake in a properly heated oven until a skewer comes out clean or the top springs back, then cool before filling or icing. The all-in-one method simply makes the mixing step shorter.
What is the 3:2:1 rule in baking?
You may see “3:2:1” used as a ratio for shortcrust pastry (flour, fat and water by weight) and sometimes for cookie dough. It is not a rule for cake batters, so it does not apply to the all-in-one method. Different sources use it differently, so check the recipe you are following.
Where to go next
Once you are comfortable mixing in one bowl, try a simple spiced traybake like our breakfast spice cake, or bake a batch of raspberry cupcakes for a crowd.