Description
A one-bowl, easy shaken cake that rises evenly and keeps a fine crumb without any fuss.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 12 g (3 tsp) baking powder
- 5 g (1 tsp) fine sea salt
- 2 large eggs (about 100 g total)
- 240 ml (1 cup) whole milk
- 60 ml (1/4 cup) neutral oil
- 113 g (1/2 cup) unsalted butter, melted and cooled
- 5 ml (1 tsp) vanilla extract
- Optional: 1 tsp grated lemon zest, 60 g (1/2 cup) chocolate chips, or 50 g (1/2 cup) toasted nuts
Instructions
- Preheat the oven to 175°C (350°F) and prepare the pan.
- Combine the dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
- Mix the wet ingredients in a separate cup: eggs, milk, oil, melted butter, and vanilla.
- Pour the wet mix into the dry ingredients, cover tightly, and shake for 20–30 seconds until smooth.
- Transfer the batter to the prepared pan and bake for 35–40 minutes.
- Cool in the pan for 10 minutes, then invert onto a rack and cool completely.
Notes
For a chiffon-like texture, replace 30 ml of milk with 30 ml of club soda. The cake keeps well in the fridge for 3–4 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg