How often do you finish a delicious dinner and find yourself jonesing for “a little something sweet”? Nothing hits the spot quite like a slice of freshly baked cake, but most of us would like to avoid juggling a ton of ingredients to whip it up. Luckily, this simple recipe will satisfy those cravings for a homemade treat without the hassle!
Everything you need to make this recipe from Kirbie’s Cravings is probably in your fridge and pantry. So get your eggs, flour, and sugar ready to start the baking process!
First, beat together three room temperature eggs and one cup of white sugar in a bowl with a whisk or hand mixer for eight minutes. The mixture should be pale yellow and slightly fluffy by then. Add one cup of sifted all-purpose flour into the mixture, but only one third at a time, gently folding with a rubber spatula to keep the air in the batter. Then pour the batter into an eight inch springform pan (Buy on Amazon, $12.99) greased and lined with parchment paper. A springform pan helps the cake rise better and makes it easier to remove after baking than a traditional cake pan thanks to a metal springform buckle, which releases the cake from the sides of the pan instantly.
Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick comes out clean when inserted into the cake. Let it cool completely for about 45 minutes before dusting with powdered sugar and serving.
As someone who loves baking and has a massive sweet tooth, this cake was right up my alley. I was already sold on the recipe before the cake went in the oven because the batter had a thick, custard-like texture. I usually have to cream the butter and sugar together or add oil for that consistency.
Once the cake was baked and cooled, I sprinkled it with some powdered sugar and topped with strawberries. It tasted like a better version of the classic vanilla cake that comes from a boxed mix, yet it was just as easy to make.
I made a small tweak of adding a teaspoon of vanilla extract and a pinch of salt to the batter before baking. Salt helps bring out the sweetness in the baked goods, which it certainly did for my cake, and the vanilla added a subtle caramel flavor. Although it was a little denser than a soft and springy sponge cake because it doesn’t have baking powder or soda, I didn’t mind it at all. I definitely plan on adding it to my repertoire of dessert recipes!
It’s clear that everyday pantry ingredients will do the trick for whipping together a last-minute mouthwatering cake. This makes it easy to enjoy desserts like this and chocolate mousse even on the busiest of weeknights!
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