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Simple Fluffy Cake
A basic soft and light homemade cake made with everyday ingredients for breakfast or an afternoon snack.
- Yield
- 1 cake (24 cm) · 12 servings
- Prep
- 20 min
- Cook
- 40 min
- Resting / chilling
- 30 min
- Total time
- 1 h 30 min
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Ingredients
- 100 g softened unsalted butter
- 200 g sugar
- 150 g whole egg
- 260 g wheat flour
- 240 ml whole milk
- 12 g baking powder
- 2 g fine salt
Method
- Preheat the oven to 180°C/350°F. Grease and flour a 24 cm cake pan.
- Cream the butter and sugar for 3 to 4 minutes until pale and aerated.
- Add the eggs gradually, beating after each addition.
- Combine the flour and salt in a separate bowl.
- Alternate the dry ingredients and milk into the butter mixture, mixing only until combined.
- Fold in the baking powder last.
- Pour into the pan and bake for about 40 minutes, until lightly golden and set in the center.
- Cool for about 30 minutes before unmolding.
Presentation
Serve plain in simple slices; no frosting is needed.
Suggested pairing
Coffee, milk, hot chocolate or tea.
Storage
Store tightly covered for up to 3 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake one day ahead and keep well wrapped.
Food safety
Use fresh intact eggs and bake the center fully. Do not seal the cake while still hot.
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