- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 660 kcal
Quick summary
“The simple homemade cake features a soft and buttery crumb, scented with vanilla essence and prepared with fundamental pantry ingredients. The versatile dough bakes in 35 minutes and serves as a practical base for quick snacks or varied toppings.”
What you need to know
- Beating the eggs and sugar until homogeneous forms the liquid base that gives the cake a uniform texture.
- Melted butter mixed with milk ensures lasting moisture and typical buttery flavor to the center.
- Sifting the wheat flour with the baking powder and salt prevents dry lumps and ensures homogeneous growth.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup of melted butter
- 3 eggs
- 1 tablespoon baking powder
- 1 pinch of salt
- Optional: 1 tablespoon vanilla extract
Instructions
Principal
- In a bowl, beat the eggs with the sugar until smooth.
- Add the melted butter and milk, mixing well.
- Sift the flour, baking powder, and salt over the mixture and mix gently.
- If desired, add the vanilla extract and stir again.
- Pour the batter into the greased pan.
- Bake in the oven for approximately 35 minutes.
- Check doneness by inserting a toothpick: if it comes out clean, the cake is done.
- Let cool for a few minutes before unmolding.
- Serve plain or with toppings to taste.
Chef's tips
- Let the melted butter warm up before adding to the beaten eggs to prevent the heat from cooking the yolks prematurely.
- Mix the flour delicately with a whisk without overbeating to keep the cake soft and avoid it becoming heavy.
- Wait about 10 minutes after removing from the oven before unmolding so the dough settles and does not break.
Variations
- Add lemon or orange zest to the batter for a delicate citrus aroma.
- Stir 1 teaspoon of ground cinnamon into all-purpose flour to make an aromatic homemade cake version.
- Sprinkle sifted confectioners' sugar over the already unmolded and cold cake to finish.
Substitutions
- Melted butter can be substituted with 1/2 cup of corn oil or sunflower oil.
- Whole milk can be substituted with skim milk or oat milk in the same 1-cup ratio.
- Refined sugar can be substituted for ground demerara sugar or granulated sugar.
How to store
Keep the cake in an airtight container or under a glass dome at room temperature for up to 4 days. Avoid storing in the refrigerator, as refrigeration hardens the butter and dries out the cake dough.
Can it be frozen?
The baked cake can be frozen sliced in individual portions wrapped in plastic wrap for up to 3 months. To thaw, keep the slice at room temperature for 30 minutes or heat in the microwave for 15 seconds.
What to serve with
Serve slices of the cake with hot brewed coffee, coffee with milk, or fennel tea for breakfast or afternoon tea. Homemade red fruit jam or fresh butter also accompany the warm slices very well.
Frequently asked questions
Can I blend all the dough in the blender?
It is recommended to beat only the eggs, milk, butter, and sugar in the appliance, incorporating the flour and baking powder by hand in the bowl so as not to make the dough dense.
Can butter be used at room temperature without melting?
The recipe calls for melted butter to mix homogeneously with the liquids; if it is solid, melt it over low heat or in the microwave for 20 seconds.
How to know if the cake is fully baked in the middle?
Insert a wooden toothpick into the center of the baking dish at 35 minutes; if the toothpick comes out dry and without sticky residue, the cake is ready to be removed.
What type of pan is most recommended for this cake?
A round pan with a central hole 20 to 22 centimeters in diameter provides even baking and facilitates unmolding the whole cake.
