- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 780 kcal
Quick summary
“This simple homemade cake takes buttery batter beaten with eggs, sugar, milk, and sifted wheat flour. Baked at 180°C, it results in a soft and elastic crumb with a welcoming vanilla aroma.”
What you need to know
- Vigorously beating the eggs with sugar in a mixer retains air and ensures the structural softness of the baked batter.
- Cold melted butter ensures prolonged moisture to the dough without making it heavy or dense.
- Sifting the all-purpose flour together with the chemical baking powder prevents the formation of unwanted dry lumps.
Ingredients
Main
- 2 cups all-purpose flour
- 1 ½ cups of sugar
- 1 cup milk
- 3 eggs
- ½ cup of melted butter
- 1 tablespoon baking powder
- Vanilla essence to taste
Instructions
Principal
- In the mixer, beat the eggs and sugar until you get a light and fluffy mixture.
- Add the melted butter and milk, and mix well.
- Add the vanilla extract and mix again.
- Sift the wheat flour and baking powder over the mixture and stir gently.
- Transfer the batter to a previously greased and floured pan.
- Bake in the oven for about 40 minutes.
- To check the point, do the toothpick test: ele deve sair limpo.
- Remove from the oven and let cool for 10 minutes before unmolding.
- Serve plain or sprinkle powdered sugar on top.
Chef's tips
- Let the eggs and milk reach room temperature before beating to facilitate the correct emulsion with the butter.
- Do not open the oven door in the first 25 minutes of baking to prevent the cake from sinking in the center.
- Wait for the 10 minutes of rest after removing from the oven before unmolding so as not to break the warm cake.
Variations
- Marble cake: separate one-third of the ready-made dough and mix three tablespoons of chocolate powder before baking.
- Toque cítrico: replace the vanilla extract with fine zest of Sicilian lemon or fresh sweet orange.
- Volcano topping: top the unmolded cake with creamy brigadeiro or warm guava paste sauce.
Substitutions
- Melted butter can be replaced by half a cup of corn or sunflower oil for a super-moist crumb.
- Regular whole milk can be replaced by skim milk, almond milk, or strained orange juice.
- Refined white sugar can be swapped for crystal or demerara sugar beaten fine in a mortar.
How to store
Store the unmolded cake in a cake carrier with a lid or wrapped in plastic wrap at room temperature for up to 4 days. Keep in a cool place protected from sunlight so as not to dry out the moisture of the soft crumb.
Can it be frozen?
You can freeze the whole or sliced cake wrapped in plastic wrap and aluminum foil for up to 3 months. To defrost, remove from refrigeration about 1 hour before serving at room temperature or heat it up.
What to serve with
Classic accompaniment for coffee brewed in a cloth filter, chamomile tea, or creamy coffee with milk. Pairs very well with fresh butter, sliced requeijão, or homemade red fruit jam.
Frequently asked questions
What is the importance of the toothpick test in the middle of the batter?
The toothpick inserted into the highest point of the mold should come out clean and dry, proving that the starch has cooked completely.
Why did the cake become heavy and dense in the center?
It can occur due to excess liquid, unregulated oven below 180°C, or by over-mixing the flour, activating the gluten.
Can I use self-rising wheat flour?
You can use; in that case, simply omit the tablespoon of baking powder listed in the ingredients.
What is the ideal pan size for this amount of dough?
Use a 22 to 24 cm diameter center hole pan or a medium rectangular pan greased and sprinkled with flour.
