Inspired by a Mexican corn cake prepared entirely in the blender—no mixer needed—we decided to see how well this exceedingly simple technique adapted to a traditional vanilla layer cake. And we were thrilled with the results. Just 15 seconds in the blender produced a cake that was perfectly moist and tender, no creaming of sugar and butter needed.

We pair the cake with an equally simple frosting that comes together using an easy-to-remember 1-2-3 formula that makes measuring almost unnecessary.