Servings: 8 people
Calories: 200kcal
Cost: $10-15
Equipment
- Mixing bowl
- Mixer
- Spatula
- 8-inch round cake pan
- Toothpick
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 2 large eggs
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp coffee for chocolate flavor enhancement
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch round cake pan with butter or non-stick spray.
- In a mixing bowl, cream together the softened butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and optional coffee.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
This recipe can easily be adapted for an 8-inch bundt or square pan. Customize with different flavors by adding extracts or substituting the milk for buttermilk. Optional: Enhance your cake with fresh fruit toppings or edible flowers for presentation. Store your cake covered at room temperature for a couple of days, or refrigerate if topped with cream. Remember, you can freeze individual slices wrapped in parchment for quick future treats!
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Calcium: 2mg | Iron: 5mg
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