14 Cakes That Come Together Without A Mixer

Baking a delicious cake doesn’t always require fancy equipment or hours of preparation.
I’ve discovered that some of the most mouthwatering cakes can be made with just a bowl and a spoon!
Whether you’re a beginner baker or your mixer just broke down before a big party, these 14 easy cakes will save the day.
Each recipe comes together with simple stirring techniques that anyone can master.
1. Olive Oil Cake – The Mediterranean Marvel

Last summer in Tuscany, I fell head over heels for this incredibly moist delicacy that’s been an Italian staple for generations. The fruity olive oil creates a tender crumb that stays fresh for days (though it rarely lasts that long in my house!). The beauty lies in its simplicity – just whisk the wet ingredients in one bowl, dry in another, then combine with a wooden spoon until barely mixed.
No vigorous beating required! The result is a subtly sweet cake with complex flavor notes. My favorite version includes a hint of orange zest and a splash of good dessert wine, though countless variations exist. It’s perfect alongside afternoon coffee or dressed up with macerated berries for company.
2. Blueberry-Ginger Olive Oil Cake – Bursting With Flavor

Who knew blueberries and ginger made such a spectacular pairing? I stumbled upon this combination during a pandemic baking frenzy, and it’s become my signature dessert for summer gatherings. Fresh blueberries burst during baking, creating pockets of jammy goodness throughout the cake.
The crystallized ginger adds unexpected warmth and tiny chewy bits that contrast beautifully with the tender crumb. Your wooden spoon does all the work here, just fold ingredients together until combined, being careful not to overmix. For extra zing, I sometimes add lemon zest to the batter and a simple glaze of lemon juice and powdered sugar while the cake is still warm. The oil keeps everything moist for days!
3. Banana Snack Cake – Perfect For Lunchboxes

My grandmother’s recipe box yielded this gem that saved countless overripe bananas from the trash bin! Unlike fussy layer cakes, this humble snack cake comes together in minutes with just a fork to mash the bananas and stir the batter. The secret weapon? Brown sugar instead of white, creating caramel notes that complement the banana perfectly.
I’ve made this in countless kitchens – from my first apartment’s tiny oven to camping trips in a cast-iron skillet over coals. It never fails! My kids gobble it up plain, but grown-ups appreciate a smear of cream cheese frosting (which, admittedly, does benefit from a mixer, but a sturdy spoon works in a pinch). Cut into squares, it travels beautifully for picnics or lunchboxes.
4. Pineapple-Cherry Dump Cake – Retro Simplicity

Confession time: the first cake I ever “baked” was this ridiculously simple concoction that my aunt taught me when I was nine. The name isn’t elegant, but the results certainly satisfy a sweet tooth! True to its name, you literally dump ingredients in layers: canned pineapple, cherry pie filling, dry cake mix, and melted butter. No stirring required!
The magic happens in the oven as the fruit bubbles up through the cake mix, creating a cobbler-like dessert with crispy edges and gooey fruit pockets. While purists might scoff, I’ve never met anyone who turned down seconds. My modern twist includes a sprinkle of coconut flakes and chopped pecans on top for extra texture. Serve warm with vanilla ice cream for maximum nostalgic vibes.
5. Eclair Cake – No-Bake Wonder

During a particularly brutal summer heatwave, I discovered this refrigerator cake that doesn’t require turning on the oven at all! Graham crackers transform into cake-like layers as they soften between pudding and whipped topping. The assembly couldn’t be simpler alternate layers of graham crackers and vanilla pudding (instant pudding whisked by hand works perfectly) in a 9×13 dish.
After chilling overnight, the crackers magically transform into tender cake-like layers. The chocolate ganache topping might sound fancy, but it’s just chocolate chips melted with a splash of cream, stirred until glossy. My family debates whether this tastes more like an eclair or a Napoleon pastry, but everyone agrees it disappears alarmingly fast. For potlucks, I make it in a disposable foil pan – no worrying about getting your dish back!
6. Wacky Cake (Crazy Cake) – Depression-Era Genius

History buffs and bakers alike appreciate this ingenious chocolate cake born from the hardships of the Great Depression. With no eggs, milk, or butter required, it relies on the chemical reaction between vinegar and baking soda for its incredible rise! My great-grandmother’s recipe card instructs mixing everything right in the baking pan – make three wells in the dry ingredients for oil, vanilla, and vinegar, then pour water over all and stir with a fork until combined.
Pure kitchen science magic! The resulting cake is remarkably moist and deeply chocolatey despite its humble ingredients. During pandemic shortages, this recipe made a massive comeback in my household. I’ve jazzed it up with espresso powder and cinnamon, but it’s perfect in its original simplicity, dusted with powdered sugar or topped with quick ganache.
7. Pineapple Upside-Down Dump Cake – Caramelized Delight

My camping trip tradition combines two classics into one spectacularly easy dessert that never fails to impress fellow outdoor enthusiasts. The bottom-turned-top layer caramelizes beautifully while baking, creating that signature sticky-sweet pineapple experience. Start by melting butter with brown sugar in your baking dish (cast iron works wonderfully), then arrange pineapple rings and cherries before sprinkling dry cake mix over top.
A drizzle of more melted butter and pineapple juice creates a batter that bakes up around the fruit. No beating or creaming required! The moment of flipping it over always draws gasps from onlookers. I’ve made this in proper kitchens, but somehow it tastes best when made in a Dutch oven over campfire coals, where the edges get extra caramelized and slightly smoky.
8. Chocolate Dump Cake – Emergency Chocolate Fix

Late one night during finals week in college, this recipe saved my sanity when chocolate cravings hit hard. Years later, it remains my go-to when I need dessert with zero fuss and maximum chocolate impact. Unlike traditional dump cakes that layer ingredients, this version requires one bowl and about two minutes of stirring.
Chocolate cake mix, chocolate pudding mix, chocolate chips, and oil create a batter that’s almost brownie-like in its intensity. The texture lands somewhere between cake and fudge – dense, moist, and impossibly rich. My roommates nicknamed it “breakup cake” for its emotional healing properties. I’ve experimented with adding espresso powder, cinnamon, or even a splash of bourbon to deepen the flavor. Serve warm with vanilla ice cream for the ultimate comfort dessert.
9. Strawberry Dump Cake – Spring In A Pan

During strawberry season, my kitchen counter overflows with berries from our local farm. This cake transforms even less-than-perfect berries into something magical without any equipment beyond a spoon and baking dish. Fresh strawberries macerate with sugar until juicy, creating a jammy bottom layer that bubbles up through the cake. The contrast between the bright, tangy berries and buttery cake topping makes this dessert irresistible.
Unlike many dump cakes, this version benefits from a quick toss of the berries rather than using canned filling. My neighbors have come to expect this cake at our annual block party, where it disappears faster than any other dessert. For extra decadence, I sometimes add white chocolate chips to the topping or serve it with homemade whipped cream (which admittedly is better with a mixer, but a jar with a tight lid works in a pinch!).
10. Chocolate Pudding Cake – Self-Saucing Magic

The first time I made this cake, I was convinced I’d done something terribly wrong. The thin batter topped with dry ingredients and hot water seemed like a disaster until it emerged from the oven with a perfect cake layer floating on warm chocolate sauce! This old-fashioned recipe creates its own sauce while baking through some culinary wizardry.
The dry cocoa and sugar sprinkled on top and drowned with hot water somehow sinks beneath the cake batter, creating a luscious pudding layer. No creaming butter or whipping eggs required – just stir the batter with a wooden spoon. On chilly evenings, I make this in individual ramekins for instant personal hot fudge cakes. The contrast between warm sauce and cold vanilla ice cream creates that perfect temperature contrast that makes dessert truly special.
11. Dr Pepper Texas Sheet Cake – Southern Classic

My Texan grandmother would be scandalized to learn I’ve modified her sacred sheet cake recipe by using Dr Pepper instead of water, but the soda adds caramel notes that complement the chocolate beautifully! This regional classic gets its name from being baked in a sheet pan, creating a thin cake with maximum surface area for the fudgy frosting.
The batter comes together in a saucepan where you melt butter with soda and cocoa before stirring in remaining ingredients. Pour it into a sheet pan and it bakes in just 20 minutes! The warm frosting gets poured over the hot cake, creating a crackly top layer as it cools. Family reunions aren’t complete without this cake, which feeds a crowd and actually improves after sitting overnight. My cousins fight over corner pieces for their extra frosting, while I prefer the tender middle sections.
12. Quick & Easy Vanilla Cake – The Blank Canvas

After countless birthday parties where I needed a reliable base for creative decorating, this vanilla cake recipe earned permanent status in my recipe box. Unlike fussy white cakes that demand perfectly whipped egg whites, this version stirs together in one bowl. The magic ingredient is yogurt, which provides tenderness and subtle tang without requiring the precision of creaming butter and sugar.
Oil instead of butter means you can mix with just a wooden spoon, no need to wait for anything to soften! The resulting crumb stays moist for days. My daughter calls this our “sprinkle canvas” because it pairs with literally any frosting or filling imaginable. We’ve transformed it into a confetti cake with rainbow sprinkles, lemon cake with citrus zest, or even a marble cake by swirling in some cocoa batter. Its versatility makes it indispensable.
13. King Arthur’s Favorite Fudge Cake – Crowd-Pleasing Chocolate

During a blizzard three winters ago, I discovered this recipe when my electric mixer died mid-birthday party prep. Panic turned to relief when I realized this incredibly rich chocolate cake needed only a whisk and bowl! Hot coffee (the secret weapon) blooms the cocoa powder, intensifying the chocolate flavor while creating a batter thin enough to mix by hand.
Don’t worry about the runny consistency it bakes into the most tender, moist chocolate cake imaginable. The oil-based recipe means no waiting for butter to soften. My chocolate-hating nephew even requests this cake for his birthday, which I consider the ultimate endorsement! While the recipe comes from the famous flour company, I’ve tweaked it by adding espresso powder and a pinch of cinnamon. It works equally well as cupcakes or a bundt with minimal adjustments.
14. Italian Lemon Ricotta Cake – Elegant Simplicity

My first trip to Italy introduced me to this heavenly cake at a tiny family-run trattoria. The nonna who baked it insisted it was “troppo facile” (too easy) when I begged for the recipe, and she was right! Whole milk ricotta provides moisture and delicate texture without requiring any special mixing techniques. Just whisk the wet ingredients, fold in the dry, and you’re done!
The cake bakes up with a slightly crisp exterior and an interior that’s somehow both light and rich simultaneously. Lemon zest brightens the entire experience, making it perfect alongside espresso or as a light dessert after a heavy meal. My Italian is still terrible, but I’ve mastered this cake so perfectly that my Italian-American in-laws now request I bring it to family gatherings instead of making it themselves!