- 1
Ingredients
- Method:
- Ingredients.
- 250 grams (2 sticks) unsalted butter. (room temp.)
- 250 grams (1 + 1/8 cup) white granulated sugar
- 4 large eggs (about 60 to 70 grams each – room temp.)
- 250 grams (2 1/2 cups )sifted cake flour (measure for sifted cake flour is different from unsifted cake or all-purpose flour)
- 2 tsp. of Baking Powder
- 200 ml milk
- 1 tsp. Vanilla extract
- pinch of salt
Preparation
Step 1
I’ve been baking cakes for over 20 years and always baked from scratch. I have never used a box mix ever? Baking a cake from scratch is how I was raised; a box mix was never an option.
I always thought people buy box mix because of the convenience factor. But I have met a lot of people who are afraid of baking a cake from scratch. Even when you give them a good, tried and tested recipe they still prefer the box?
I’ve read that most commercial mixes contain hydrogenated fats, additives, preservatives, and lots of salt. They also include artificial colors, flavorings such as tartrazine which has been linked to ADHD disorders. (this is
It’s true that baking is food science that needs precise measurements and temperature controls but it’s nothing to be afraid of. I believe the packaged food industry has made us believe that box mixes are faster than from-scratch cakes. They really are not! and the taste tradeoff is huge. All it takes is patience and a good recipe.
In an attempt to encourage my friends and fellow bloggers to enjoy the joys of baking a cake from scratch I am sharing with you today a very basic cake recipe. To me this is the mother of all cakes. I will also post more recipes, some a bit more complicated than this but if you are new to baking, this is a good place to start. Trust me; its a lot easier than you can imagine.
She was right. This has always been the foundation for all my cake baking and today I do try different variations and have gained the confidence to play with my ingredients.
This recipe will make
Preheat the oven to 170C or 340F. Prepare two 8” cake pans. Either grease and flour it or line it with baking paper.
In a bowl, measure your dry ingredients, add the baking powder, salt and set aside. Measure the milk and set aside.
Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 min. until light and fluffy.
Next, add eggs one at a time, beat until well combined.
Add the vanilla extract
Add the flour and milk in three batches, starting with the flour and ending with the flour. Mix until just incorporated. Here you do not over mix.
Take the bowl off the mixture – give it one last stir scraping the bottom of the bowl. Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
Variation
Make it light and airy
separate the eggs and egg yolks. Add the yolks into the batter as normal. Beat the egg whites with 1/8 tps. cream of tartar until soft peaks form then fold into the batter before pouring it into the baking pan.
sour-cream adds a lovely softness to your cake and don’t worry you will not taste the sour cream. Reduce the butter to 200 grams, reduce the milk to 50ml and add 150 grams of sour cream and add ¼ tsp. of baking soda.
reduce the quantity of milk to 140ml and add about 60ml of lemon juice plus the zest of one lemon. (zest if optional)
replace the milk with 150 ml of orange juice. Replace the vanilla extract with orange extract.
reduce the flour to 200 grams and add 50 grams of dark coco powder.
reduce flour to 200 grams and add 50 grams of coco powder. Dissolve 2 tbsp. of coffee in 2 tbsp. of hot water. Add to the batter before you pour into the baking pan.
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I've never baked a cake from scratch. I think my fear comes from my mom. She was never lucky with baking so always used the box mixes.
As scared as I am you make it sound so easy. I will try the chocolate version and let you know how I did.
I really like your post and I want to try this recipe. I have two problems. I don't have a cake mixer and the sugar I get is really thick. You think it will still be ok? I have never baked a cake at home so am not sure.
For the Sugar, just place your sugar in a grinder or food processor and that should grind it fine for you.
As for the mixer! some of my best cakes have been without the mixer – just use a bowl and wooden spoon. Make sure your ingredients are room temperature.
Most cake issues are with over mixing, very few due to under mixing. Go a head and
hye veena, i just want to ask u,i really curious about this since a few months ago. if i want to use this recipe, should i cut it into half recipe instead make it as ur original, bcause i only have a small oven, and need to bake 1 by 1 at 1 time. while i bake, will the left 1 be sodden?
If you use the original recipe you can make one 8 inch cake about 2 inch tall.
You could also make one 6 inch cake about 4 inch tall.
oops, i just misunderstanding about the size. i thought it will get two 8" cake, that;s why i'm worry about it. my oven only fit 10" cake. usually we hv to place it at medium rack, right? oh, if we make whole recipe though we bake 1 by 1, it'll never give an effect? tq for your reply, really helps me
1 cup of Brown sugar weighs 200grms and white sugar weighs 225 grams. Also brown sugar is unprocessed so it is a lot less sweeter than white sugar and hence you need to add more into a recipe to get the same sweetness.
Lovely Recipe and i love the 'light and airy' variation. I don't get cake flour where i live and i'm not too confident making my own, so can i use all purpose flour instead?
Well you usually add the dry and wet ingredients alternately. In this case it would be add flour and milk in three batches – started from the flour and ending with the flour..
Yes, it was still good in my opinion, especially with the buttercream frosting. The cake was just a bit dry. And oh! This makes sense. I had planned to try again for Valentine's day, before was my practice run. Thanks for your help, I'm in love with your blog!
Hi Veena… Wanted to tell you that I've tried this recipe (needless to add that I'm a total beginner… I'm a box-mix user) and it turned out to be the most delicious & successful cake I've ever done. It's so delicious on its own to the extent that I don't want to frost it!
I too have always baked from scratch. I annoys me to bit when a recipe includes a box mix – whats that all about?
I have tried several recipes and have come across one problem bcoz of which am damn scared.After adding the eggs to the butter & sugar mixture , the batter startes to curdle. Please let me know how and why and what shoud be done to avoid it.
Ive successfully nade yiur buttercream recipe and your chocolate cake for carving and I am back for more. …I'd like to make some less dense cupcakes than my usual recipe, will your light sponge cake variation work for this? Any tips?
Veena , where I live i cannto find cake flour. What can I use instead? Please help. I have sern other commented on this issue too but theres no response, and i cant wait to make the cake.
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to address some of you curious questions. I hope you will find interesting.
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