Category Archives: Desserts

Simple Cake Recipe from Scratch

Looking for a simple cake recipe that will work beautifully for any occasion?  This cake is the perfect balance of sweetness, velvety texture and superb moistness.  It makes one 9X2 layer and you can slice it into multiple layers with a cake leveler.

Simple Moist Golden Cake

Ingredients
  • 1 3/4 cups cake flour (I use Bob’s Red Mill Unbleached Super-Fine Cake Flour)
  • 1 3/4 tsp baking powder
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 4 Tbl unsalted butter, cut into smaller pieces
  • 2 tsp natural vanilla extract
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 2 large whole eggs, plus 3 extra egg yolks
  • 1/2 cup heavy cream
Directions

Preheat oven to 350F

Grease and flour a 9X2″ round cake pan.  Line the base of the pan with parchment, if necessary.

Beat the flour and baking powder together for a full 30 seconds at medium speed on the mixer to thoroughly blend the powders.  Pour mixture into a large bowl and set aside.

Place a medium bowl, hand mixer beaters and heavy cream into the freezer to chill for the final step.

Add the sugar to the mixing bowl.

Heat the water to a simmer in a microwave or on the stove, and add it to the sugar in the mixing bowl.  Beat until the sugar is dissolved.  Add the butter, vanilla and salt and beat until blended.  Add the oil and beat to blend.

Add the flour in 1/3 portions, beating just until it’s all incorporated.

Add the egg yolks and then the eggs, one at a time, and blend very gently.

Remove the chilled bowl, beaters and cream from the freezer.  Beat the cream with a hand mixer until soft peaks form, then just a minute beyond that.  Gently fold 1/2 of the whipped cream into the batter, followed by the second half.

Pour the batter into the prepared pan.  Bake at 350F until a toothpick comes out clean, but with a few moist crumbs (not batter) – about 40 minutes. The inner temp should be 209F on a thermometer.

Cool in the pan on a rack for about 10 minutes, then strike with a palm all around the edge and invert on the rack.  Cool completely.

Slicing your cake into layers

I use a cake leveler that has an adjustable wire, but you can also use dental floss or even a simple, long knife.  Just mark out your layer with a “clockface” of toothpicks, and use the knife or floss to slice it evenly.

Frost or and/or fill your cake with fruit jam for a delicious, moist cake.