If you've never baked a cake in your life or just want a snack without too much frills, how about baking a simple cake? All you need is flour, sugar, eggs, butter and a few more basic ingredients to make a “cake cake” that can be served either on its own or with your favorite topping. As you get the hang of it, swap or add some ingredients to make more elaborate cakes.
- 1 ¾ cups of all-purpose flour.
- 1 teaspoon of yeast.
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon of salt.
- 3/4 cup unsalted butter at room temperature.
- 1 1/2 cups of refined sugar.
- 2 large eggs at room temperature.
- 3/4 cup of buttermilk or whole milk.
Makes a 25 cm cake.
Part 1 of 3: Beating the dough
Step 1. Beat the flour, yeast and salt in a bowl
Put a ¾ cup of wheat flour in a bowl and add a teaspoon of yeast, half a teaspoon of baking soda and half a teaspoon of salt. Beat for ten seconds until ingredients are combined.
O baking soda and yeast help the cake to rise in the oven. If you haven't been making pasta for a while, see expiration date of yeast and bicarbonate to make sure they're still okay.
Step 2. beat the butter into cream in another bowl, together with the sugar, for four to five minutes.
In a large bowl, add ¾ cup of butter at room temperature and one and a half cups of refined sugar. With an electric mixer or mixer, beat ingredients on medium speed until light and fluffy.
- It is essential that the butter is at room temperature to absorb the sugar well, leaving the cake light and fluffy rather than doughy.
- Stop the mixer and scrape the sides of the bowl a few times to mix all the butter.
if you need to cut the sugar, reduce the recommended amount to one cup and ¼. Remember, though, that sugar helps brown the cake, so the end result can be a little lighter.
Step 3. Add two eggs to the butter cream and beat on low speed
Eggs should be added one at a time and at room temperature. With the mixer on low speed, put the first egg into the bowl. Beat until mixture is uniform. Then add the second egg and beat until the white and yolk are completely gone.
Eggs should be at room temperature so that the dough absorbs more air, helping the cake to rise in the oven
Step 4. Mix the dry ingredients with the buttermilk until it forms a creamy dough
With mixer on low speed, add 1/3 of dry mix to bowl. Then fill ¾ of a cup with buttermilk or whole milk. Pour half into the bowl. When the dough is even, add another 1/3 of the dry ingredients. Finally, add the other half of the buttermilk and the rest of the dry mixture.
Stop beating once the dough has absorbed all the dry ingredients. If you go past the point, the cake can end up being hard or doughy
Part 2 of 3: Baking the cake
Step 1. Preheat oven to 180 °C and line a 25 cm tin
Grease a 25 cm x 25 cm square pan, a 25 cm x 15 cm loaf pan, or a 25 cm round pan with cooking spray. Then line the bottom with a piece of parchment paper.
- Prefer metal shapes, which conduct heat better than glass or ceramic shapes.
- To make simple cupcakes, line between 16 and 18 muffin pans.
the wax paper will make it easier to loosen the cake from the mold and prevent the cake from getting too dark in the oven.
Step 2. Spread the dough onto the pan
Pour all the batter into the greased and lined pan. With a tightwad or the back of a knife, spread the dough so that it stays flat. This way, the cake won't get any taller in the center after it's done.
To make cupcakes, divide the dough between the muffin cups with a cookie spoon
Step 3. Bake the cake for 45 to 60 minutes
Put the cake on the rack in the middle of the preheated oven and bake it for 45 minutes. When ready, the cake will turn golden and start to come loose from the sides of the pan. However, since every oven is an oven, you may need to bake the cake a little longer. Don't despair if you have to leave it in the oven for another 15 minutes.
- Try sticking a skewer or toothpick into the center of the cake to see if it's done. The toothpick should come out dry. If not, leave the cake in the oven for a few more minutes and try again.
- Take a look at the cupcakes after 20 minutes.
If you live in a high-altitude place, add an extra egg to the dough so it doesn't dry out. You can also slaughter between five and eight minutes of cooking time as the cake will bake more quickly.
Step 4. Take the cake out of the oven and let it cool for an hour on a cooling rack
Turn off the heat and, with your hands covered by gloves, take the cake out of the oven. Place the pan on a cooling rack and let the cake cool before unmolding it.
No need to be afraid of the cake sticking to the bottom of the pan. That's what wax paper is for
Step 5. Unmold the cake
Once the cake has cooled, run a butter knife between the cake and the sides of the pan. Place the shape on the kitchen counter and cover it with a tray turned upside down. Then hold the pan and pan together and quickly turn them over to unmold the cake.
Since the cake is already cold, you won't need kitchen gloves
Step 6. Release the wax paper from the dough and serve the cake
Slowly release the wax paper from the cake and throw it away. Turn the cake over once more and serve it in slices. You can also decorate it with icing sugar, a butter cream icing, or a simple frosting.
Store leftovers in a lidded container at room temperature for up to two days. The cake can also be refrigerated for seven days, but the refrigerator can leave the dough dry
Part 3 of 3: Making Changes
Step 1. Replace part of the flour with powdered chocolate to make a chocolate cake
To turn your “cake cake” into a delicious chocolate cake, exchange half a cup of flour for half a cup of powdered chocolate. You can also add a cup of dark chocolate chips to make a double chocolate cake.
Try serving the chocolate cake with cream cheese or brigadeiro topping
Red Velvet Cake: Add just one tablespoon of powdered chocolate to the dry ingredients. When wet, add half a tablespoon of white vinegar and 30 ml of red food coloring.
Step 2. Add between one and two teaspoons of some extract to flavor the dough
Add a flavoring extract to the dough along with the eggs to change the taste a little bit. Try using vanilla extract, lemon, almond, coffee, coconut or orange blossom.
To make a citrus fruit cake mix a lemon zest, an orange and half a grapefruit with the sugar before beating it with the butter. Thus, the zest will release citrus oils into the sugar
Step 3. Add spices to dry ingredients to make a spicy cake
Add a teaspoon of ground cinnamon, half a teaspoon of ground cardamom or dioica pepper, and a dash of black pepper to the dry ingredients. Once the cake is done, serve it with a butter cream topping with cream cheese.
To make the cake even spicier, add a tablespoon of grated ginger to the sugared butter cream
Step 4. Add candy to the cake before baking
To add a little more color or consistency to the cake, sprinkle a handful of chopped or grated walnuts, almonds or pecans over the dough. You can also decorate the cake with colorful sprinkles to serve at a birthday party or with sweet crumbs to eat with coffee.
To make the cake extra crunchy, use roasted nuts instead of raw
Step 5. Swap the eggs for another ingredient to make a cake without eggs
If you don't want to make the egg dough, replace them with a vegan substitute or with 90 ml of milk, buttermilk or sour cream. Remember, though, that the cake will be a little drier.
To make a simple vegan cake, you can use vegan butter and replace the buttermilk with almond or oat milk
Step 6. Swap the flour for another to make a gluten-free cake
Purchase a gluten-free flour made to be used in place of all-purpose flour. The exchange is not complicated at all: just use the same amount as recommended in the original recipe.
If you prefer to use another flour, such as almond or chickpea flour, follow the manufacturer's instructions. The cake may end up being a little more crumbly than if you had used regular wheat flour
- Beat the cake by hand, with a wooden spoon, if you don't have a mixer or mixer.
- Add a little dried fruit, chocolate chips or roasted nuts to the plain dough.