Easy Simple Cake Recipe From Scratch Youll Love
Simple cake recipe from scratch offers a delightful homemade experience. This recipe is straightforward, yielding a moist and flavorful cake perfect for any occasion.
Equipment
- The preparation of this simple cake recipe from scratch requires several essential kitchen tools. A stand mixer or hand mixer simplifies the creaming process. Measuring cups and spoons ensure accurate ingredient proportions. Mixing bowls are needed for combining wet and dry components. A 9-inch round cake pan provides the necessary baking vessel. A rubber spatula aids in scraping and folding. A wire rack allows for proper cooling. Oven mitts offer protection when handling hot items. Lastly, a wooden skewer is used to test for doneness.
Ingredients
- 1 1/2 cups (192g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 3/4 cup (177ml) milk
Instructions
- Step 1: Preheat the Oven: Preheat the oven to 350F (175C). Grease and flour a 9-inch round cake pan. The oven must be at the correct temperature before baking.
- Step 2: Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Ensure the dry ingredients are evenly distributed.
- Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the mixture.
- Step 4: Beat in Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Each egg should be fully incorporated before adding the next.
- Step 5: Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
- Step 6: Pour into Pan and Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 7: Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is completely cooled before frosting. Tips: For a richer flavor, substitute melted butter for the softened butter. For a lighter cake, use cake flour instead of all-purpose flour. Milk may be substituted with buttermilk to add subtle flavor and moistness.
Notes
Variations
This simple cake recipe from scratch lends itself to numerous adaptations. Consider these options:
- Ingredient Swaps: All-purpose flour may be substituted with a gluten-free blend for those with dietary restrictions. Butter can be replaced with a neutral oil, such as canola or vegetable oil, for a dairy-free alternative. Regular milk can be exchanged with plant-based milk like almond, soy, or oat milk. Sugar substitutes like stevia or erythritol may be employed for a lower-sugar version.
- Regional Twists: Adding cardamom and rosewater infuses a Middle Eastern flair. Incorporating citrus zest and olive oil adds a Mediterranean touch. Replacing vanilla extract with maple extract and adding chopped pecans evokes a Southern-inspired flavor.
- Dietary Adjustments: For a vegan option, eggs can be substituted with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). To create a chocolate cake, add 1/4 cup of cocoa powder to the dry ingredients. Lower the sugar content by using sugar substitutes.
Serving Suggestions
This simple cake is versatile and suits many occasions. Serve it as a delightful dessert after dinner, paired with fresh berries and whipped cream. It is also well-suited for birthdays or celebrations, adorned with frosting and candles. For a casual afternoon treat, serve it with a cup of coffee or tea. The cake also makes a pleasing addition to potlucks or picnics, either plain or with a simple glaze.
Storage Tips
To preserve freshness, the cake should be stored properly. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw the cake at room temperature before serving. When properly stored, the cake maintains its moisture and flavor.
Frequently Asked Questions
- Question 1: Can I use self-rising flour instead of all-purpose flour and baking powder?
Yes, self-rising flour can be used; however, omit the baking powder from the recipe to avoid excessive rising. - Question 2: What is the best way to prevent the cake from sticking to the pan?
Greasing and flouring the pan thoroughly is crucial. Ensure every corner is coated with butter or shortening, then dust with flour, tapping out any excess. - Question 3: Can I add frosting to the cake while it’s still warm?
It is recommended to cool the cake completely before frosting to prevent the frosting from melting or sliding off. - Question 4: Why did my cake sink in the middle?
A sunken cake can be caused by several factors, including using expired baking powder, opening the oven door frequently during baking, or overmixing the batter.