Hurry Up Cake

This recipe is a long-time favorite. I have no idea where it comes from, except I remember baking it with my mom when I was little. It’s the easiest vanilla cake recipe in the world, it’s so versatile that it’s cupcake and mini-cupcake versions are just as delicious; and I don’t doubt it doubles or triples easily if need be.

To turn this into a lovely chocolate cake, reduce flour to 1 1/2 cups, and add 1/4 cup of unsweetened cocoa. Works great if you want to make a marble cake. It also works great with gluten-free flour, although the top of the cake doesn’t even out very well, the taste is all there.

Ingredients:

  • 1 3/4 cups of flour
  • 1/2 cup of soft butter (1 stick or 125 grams)
  • 2 eggs
  • 1/2 cup of milk (I use half-and-half or whole milk if possible; but any works)
  • 1/2 teaspoon of salt
  • 1 cup of sugar
  • 1 3/4 teaspoons of baking powder
  • 1 teaspoon vanilla extract

Recipe:

  1. Preheat oven at 180 degrees Celsius
  2. Sift flour and sugar together (this step can be skipped, but the texture of the cake is better if it isn’t)
  3. Combine all ingredients into one bowl
  4. Beat with wire whisk or rotary beater for 2-3 minutes or until smooth
  5. CAKE: Bake in greased pan for about 30 minutes
  6. CUPCAKES: Bake in holders for about 20 minutes

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