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:
- Preheat your oven to 350°F and grease an 8-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients and the milk, alternating between the two, starting and ending with the dry ingredients.
- 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.
- 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: 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)
Instructions:
- Preheat your oven to 350°F and grease an 8-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Gradually mix in the dry ingredients until well combined.
- Stir in the grated carrots and chopped walnuts (if using).
- 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.
- 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.
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?