Cake Recipes With Plain Flour: Baking Happiness One Slice At A Time

Cake Recipes With Plain Flour: Baking Happiness One Slice At A Time

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Banana Cake Recipe Easy With Plain Flour Easy Banana Cake With Cream
Banana Cake Recipe Easy With Plain Flour Easy Banana Cake With Cream from islagracebutt.blogspot.com

Who doesn’t love a good slice of cake? Whether it’s for a birthday, a celebration, or just a sweet treat, cake is always a winner. And what better way to make it than with plain flour? Not only is it a pantry staple, but it also makes for a lighter and fluffier cake. So, let’s dive into some delicious cake recipes with plain flour that are sure to please your taste buds!

Recipe 1: Classic Vanilla Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions:

  1. Preheat your oven to 350°F and grease an 8-inch cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
  4. Add in the eggs, one at a time, followed by the vanilla extract.
  5. Gradually mix in the dry ingredients and the milk, alternating between the two, starting and ending with the dry ingredients.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  7. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 slice (1/8 of cake)
Calories: 285
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 36g
Sugar: 23g
Protein: 3g

Cooking Time:

25-30 minutes

Equipment:

  • Medium bowl
  • Large bowl
  • Mixer (hand or stand)
  • 8-inch cake pan
  • Wire rack

Serving Suggestions:

Top with your favorite frosting or glaze and serve with a hot cup of coffee or tea.

Variations:

  • Chocolate Cake: Substitue 1/4 cup of the flour with unsweetened cocoa powder.
  • Lemon Cake: Add 1 tbsp of lemon zest to the batter and substitute the vanilla extract with 1 tsp of lemon extract.

Substitutions:

  • Unsalted butter can be substituted with salted butter, just omit the added salt.
  • Granulated sugar can be substituted with brown sugar or coconut sugar.
  • Regular milk can be substituted with any plant-based milk.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Tips:

  • Make sure all the ingredients are at room temperature before starting.
  • Do not overmix the batter, as this can result in a dense cake.
  • Use a serrated knife to cut the cake for a clean slice.

Frequently Asked Questions:

  • Can I use self-raising flour instead of plain flour? Yes, but omit the baking powder and baking soda.
  • Can I freeze the cake? Yes, wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
  • Can I use margarine instead of butter? Yes, but the flavor will be slightly different.

Recipe 2: Carrot Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts (optional)
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Instructions:

  1. Preheat your oven to 350°F and grease an 8-inch cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
  4. Gradually mix in the dry ingredients until well combined.
  5. Stir in the grated carrots and chopped walnuts (if using).
  6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  7. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice (1/8 of cake)
Calories: 370
Fat: 20g
Saturated Fat: 2g
Carbohydrates: 45g
Sugar: 29g
Protein: 4g

Cooking Time:

35-40 minutes

Equipment:

  • Medium bowl
  • Large bowl
  • Whisk
  • 8-inch cake pan
  • Wire rack

Serving Suggestions:

Top with cream cheese frosting and serve with a cold glass of milk.

Variations:

  • Zucchini Cake: Substitute the grated carrots with grated zucchini.
  • Apple Cake: Substitute the grated carrots with grated apples and add 1 tsp of apple pie spice to the dry ingredients.

Substitutions:

  • Vegetable oil can be substituted with coconut oil or melted butter.
  • Granulated sugar can be substituted with honey or maple syrup.
  • Chopped walnuts can be substituted with pecans or almonds.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Tips:

  • Use a food processor to grate the carrots for a finer texture.
  • Do not overmix the batter, as this can result in a tough cake.
  • Make sure the cake is completely cool before frosting.
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Frequently Asked Questions:

  • Can I use whole wheat flour instead of plain flour? Yes, but the texture will be denser.
  • Can I omit the nuts? Yes, or substitute them with raisins or dried cranberries.
  • Can I make cupcakes instead of a cake? Yes, adjust the baking time to 20-25 minutes.

Final Thoughts:

Cake recipes with plain flour are simple and easy to make, yet they never disappoint. Whether you’re a fan of classic vanilla or indulgent carrot cake, these recipes are sure to satisfy your sweet tooth. So why not try them out for yourself and see?

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