Cake is something that is hard to hate. I think that is because it can be modified to fit almost any taste. It can be dense or spongy, soft or hard, moist or dry, and the list goes on. None of these forms of cake are better than the other. It all comes down to preference. As much as I love eating cake, making cake is another issue. Don’t get me wrong, I love baking cake but it can get tedious. I usually resort to a pound cake or a plain vanilla cake and then I throw in other flavors depending on how I feel. This is what I call a no fail cake recipe.
Depending on what your preference is, you would have to find the base recipe that works for you. I typically use a pound cake because I like the buttery, dense flavor. In the past I used more of a sponge cake as my base recipe.
*Note: This focuses more on the method and is not a specific recipe.
What is a pound cake?
Put simply it is equal parts butter, sugar, eggs and flour. Different recipes modify the amounts of these 4 ingredients but on average the ratio is almost equal. What is nice is that it can be scaled up or down according to what you want to have and your pan size. I typically use 150g of each ingredient and that roughly makes 12 cupcakes.
You will see many recipes out there and they play with small things like reducing the eggs and replace one egg with an equal weight of milk Again, this depends on your taste. The interesting part of this recipe is not the base recipe but what you add into it. I typically add 1/3 of the weight in additional ingredients if they are wet and an equal part if the ingredients are dry. For this post, I made:
- Banana, cinnamon, nutmeg
- Apple, walnut, cinnamon, nutmeg
- Mango & coconut flakes
- Chocolate Chips, sea salt
- Blueberry & Raspberry
- Carrot, cinnamon, nutmeg
100g – 150g Modifications (Be creative this is the fun part)
1tsp baking powder (optional)
pinch of salt (optional)
The method is like any other cake. Cream the butter and sugar together, add in the eggs one at a time and once it is all incorporated, add the flour and baking powder (optional). Stop mixing when the mixture starts to incorporate. At this point you can add in your modifications and mix a little bit more till the mixture is cohesive. Depending on your cake pan size, bake at 180C for 12 – 15 minutes till ready.
I did not make the recipe with baking powder but if I did, it would be much more airy. Like in the last photo.
There is not much more to this. Not all modifications bake the same, but with time you will start feeling it out and see what works for you.