Here is the perfect Plain Cake for serving as breakfast, brunch, a snack or dessert. So many people have made this plain cake recipe with great success. It is fool-proof!
This is how my food and nutrition teacher aka home economics madame taught me how to make cake many years ago.
I have made cake like this umpteen times before I started corrupting my batter with all kinds of flavours and ingredients like coconut, carrot, apple and even pumpkin.
Today, I am going back to basics. Back to where the cake craze began. Back to the perfect plain cake I have baked with or without an oven.
Back in the day, I will pour sand into a large pot and heat it up on a three-stone fireside which is the traditional cooking place in Cameroon. That heated sand in a pot was my DIY oven.
I will then mix my batter and bake my way into stardom. Everyone in our home and including our neighbours will be "campaigning" to eat some.
After feeding them I will wrap the leftovers and hide far away somewhere to serve my dad after his evening meal, to serve guests or to just enjoy!
Oh memories!
I love this plain cake, as simple and unadorned as it is. It is what my taste buds knew as cake right from. It is slightly airy, sweet but not overwhelmingly sweet. It is perfect!
This cake pairs well with tea or coffee! It is a great thing to have in your fridge.
Also, my plain cake needs no frosting. But if you are looking for a good cake base recipe for frosting, check out this Vanilla Sponge Cake!
Friends, this post and video were supposed to be published last Saturday but I had a crazy busy week and couldn't get them in on time. So sorry about the delay.
Watch How To Make A Plain Cake
Plain Cake Ingredients
The ingredients you need for a plain cake are:
- Margarine or Butter
- Sugar
- Eggs
- Vanilla Extract
- Flour
- Nutmeg
- Baking Powder
- Milk
How To Make A Plain Cake
There are just 5 simple steps incolved in a makeing a Plain Cake:
1. Cream together margarine or butter and sugar until light and fluffy.
2. Add beaten eggs and vanilla extract to the sugar and butter mixture.
3. Add in flour, baking powder and grated nutmeg and mix until all incorporated.
4. Finally add in milk and mix until fully incorporated.
5. Pour the batter into a greased baking pan and bake.
Perfect Plain Cake
Ingredients
- 2 ½ cups all-purpose sifted flour (320 grams)
- 1 ½ cups granulated sugar (300 grams)
- 6 eggs
- 2 teaspoons baking powder
- 10 tablespoons margarine or butter (141 grams)
- 1 cup liquid milk (250 ml) whole, skim or evaporated
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F (176 degrees C). Oil a baking pan (8 by 2 inch) and set aside.
- In a large bowl, mix together the margarine and sugar until light and fluffy.
- Beat all eggs in another bowl then add to the sugar and margarine mixture, add in vanilla and beat well.
- Add in half of the flour, the nutmeg and baking powder and mix until well incorporated. Add in the remaining flour and mix well.
- Finally, add in the milk and mix until evenly distributed in the batter.
- Pour the batter into prepared cake pan and bake for about 50 minutes, until a toothpick inserted in the middle comes out clean.
- Enjoy!
Notes
Nutrition
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Zee says
Thought I was the only one who did food and nutrition back then. Though I'm not crazy for cakes, this is one of my favs. Love it sis
Precious says
Thanks sis!
I loved Food and Nutrition. Was never bored in that class.
barb says
Thanks for the recipe and story. It is in the oven right now. There are times I really like a simple cake. When copying the recipe I changed the order of the ingredients listed based on the instructions. Example: first you used butter and sugar, so I listed that first, then eggs and vanilla and so on. Makes all recipes easier to make.
Damiloves says
Lol at 'corrupting young batter' I studied food and nutrition too! I loved those days, trying and failing recipes is always so much fun.
Damiloves blog
Precious says
I totally enjoyed those days, Dami. Couldn't always wait to try what we learned in the lab.
Joseph D. Wilson says
Thanks for the recipes, but I want to know more about this. What can I do to know more?
Bisola says
Yeah! I like plain cakes most times. The icing and all the gooey decorating stuff can be a bit too much sometimes.
At times, even when I have a party, I would rather buy the plain cake. Tastes amazing and my guests get to eat cake, not half cake, half icing which they throw away most times.
It's like I am the only one that didn't do Food and Nutrition. Lol.
Hi dearie! Waves.
Precious says
I totally feel you, Bisi.
I remove the icing from the cake when I go to a party and I'm served cake. It is usually TOO sweet.
You didn't do Food and Nutrition? What then did you study??? Lol
Waving back at ya!
claudine says
Hey Pre,
Food & Nutrition was fun, i still have wonderful memories of the cookery lab in QRC Okoyong with Rev Sr Una whipping up lots of amazing recipes. Nice plain cake recipe there. Season greetings oh!!!
Precious says
Hi Claudine,
Those memories of the cooking lab are priceless!
Thanks dear and lots of love to you and yours.
Kachee says
Ohhh. Home Economics teacher!
i learnt this method too.. including using the sand on the stove.
This genuinely made my mouth water even though I'm not a hugeee cake fan. Just maybe I'll make some this Christmas.
http://www.KacheeTee.com
Precious says
Hahaha, good to know that you learned that epic method too.
Oh memories!
Bola says
I did home economics in my junior secondary classes and we were taught this hot sand method of baking. I had this colourful apron that I use for practical then.
Me I like butter icing o, I can lick it for Africa. I make this plain cake once in a while and eat it as breakfast with tea.
I might gather courage to do it again soon.
Precious says
Haha I can imagine your colourful apron then. Home economics was so much fun. This cake with tea is it! About to enjoy some now.
claudine says
Hey Pre, i need a go to icing recipe
Tired of always doing butter icing
Kids need a change this Christmas.
Take care
Precious says
Cream cheese frosting is great!
Don't know if you can find cream cheese in pays. Please check the fridge section in super markets and ask shop attendants for it. It is my favourite kind of frosting. Just cream cheese, butter, icing sugar and vanilla extract(optional). The recipe is in the carrot cake post here on the blog. Please use the search bar on the right column and search for "carrot cake".
Sophia says
I love plain cakes, would love to try it. One question: What size pan is that? Can you give me some idea of its volume -- How many measuring cups does it hold? Thanks!
Precious says
Hi Sophia,
The pan is 8 by 2 inches and it holds about 8 cups of batter.
Peachy @ The Peach Kitchen says
This cake looks really good!
Precious says
Thank you!
Damilola says
Thanks for the recipe ma. Please, what's 21/2 (half) cup equivalent to in kg or gram
Precious says
320 grams which is about 1/3 of a kilogram.
Mo'nique says
Hello dear,
I just love your recipes ? can u pls convert in ml/kg?
1 1/2 cups granulated sugar
10 tablespoons margarine (or butter)
1 cup liquid milk (whole, skim or evaporated)
Thanks
Precious says
Hi Monique,
For the sugar you need 300 grams,
For the butter, 142 grams,
For the milk, 240 ml.
Mo'nique says
Thanks alot. Will definitely try it one of these days.
Ashley says
Hi anty pre now DAT I don't have oven but gas how will I do it its my first time lol I want to try
And for the cup measurement na WC kind cup ehhh
#afaninneedofurhelp!!!
Precious says
Hi Ashley, pour sand to about 1/4 of a large pot then heat it up and place your cake pan in the middle of the pot. Cover and bake on your gas cooker. That's the way I used to bake when I had no oven.
About the cups are you in Cameroon? The short glasses used in selling in the market will work. 1 glass = 1 cup. Please let me know how it goes, dear.
Berinyuy Paula says
Waoo that's simple but nice thanks for posting
Precious says
Glad you love it, Paula!
Lydia says
I love cakes so much especially the plain ones but unfortunately i dont know how to make them. Thanks for this recipe i will definitely try it right away.
Precious says
Oh my, so sorry for the late reply, Lydia! So glad to be able to inspire you to make your own cakes. Enjoy, dear.
Gbenebichie Helen B says
Hmm, I also did food and nutrition with an excellent result. I practiced every thing we were thought in school when I got home on holiday. I found baking very interesting too. This recipe is Really nice and traditional. It's my best. Yummy.
Precious says
Helen, Food and Nutrition was probably my best subject back then. So much fun! Glad you love the recipe.
Sally says
I remember those food and nat days lol, aka home economics. Am
Lucky to have come across this natural recipe... some of the foreign ones are just somekind* lol, with unnecessary ingredients
Precious says
Hahaha unnecessary ingredients indeed! Food and nat class was the 'bestest'!
Berinyuy says
Love it love it, love it. recipe is good and cake came out well. Thumbs up
Precious says
So glad to hear that, Beri! Thanks for the feedback!
Wisdom Alfred says
I finally strayed down here 😀. I'll be faithful to make use of this helpful platform. Thank you Preciouscore.
Precious says
You are welcome, dear. Please let me know if you try any recipes.
Ella says
I made the best plain cake using your recipe...your the best aunty precious.I am not on instagram to send the pics...
Precious says
I am jumping for joy, dear Ella. I saw the pic you sent by email. Thank you for the feedback!
Hilda says
Today I bake well thanks to your kitchen.My cake was not just good but amazing.I wish you will one day do cake crimes!!! Thanks again
Precious says
Oh so glad to hear that, Hilda! Thanks for the feedback.
Precilia says
Please wats vanilla extract?
Precious says
It's a liquid flavour mostly sold in small bottles. It is extracted from the vanilla bean, hence the name, vanilla extract.
Lezor says
Hello, I tried making cake but my came out too soft. What could have been d cause
Precious says
Hi Lezor, it looks like you didn't follow my exact recipe. With my exact measurements and cooking time the cake shouldn't come out soft. Hope this helps.
Shella Elio says
Hi Precious you are such a wonderful cook.You make cooking look so smooth and effortless.Thanks to you have started loving to cook more and even challenge myself in the kitchen by trying new things.The smile on my husband's face everytime I present something new makes me wonna do more.
Today i put aside my fear of baking and baked my first cake ever using your recipe at the age of 30plus.Seriously better late than ever.It was so worth it and delicious.
Thanks for all you've being doing.You've changed my life as a wife and mother.Kudus👏👏
Precious says
Hi Shella,
My reply is months late - so sorry I missed your comment. Your words warm my heart. So glad my cooking inspires you and makes a difference in your home. Thanks for taking out the time to let me know. Hope you continue to enjoy my recipes.
peter says
wow, I tried this out with other two friends, failing was not an option..
raylyn says
Hi Precious,
This is my first time to bake and I like to try your recipe but I had a question here;
Is all-purpose flour also call plain flour??
Precious says
Hi dear, yes all-purpose flour is also called plain flour. Happy baking!
Ruth says
Thanks for sharing Mme, what is 10 spoons of butter in grams please? I don't have those measuring spoons you chefs use.
Precious says
Hi Ruth, that's about 151 grams.
La mirage says
Thanks for this Recipe..ive been making the best plain cakes lol...yummy
Precious says
So happy to hear that! Thanks for the feedback.
Rabiatu says
Can I use this recipe for cupcakes please???
Precious says
Yes you can but you'll have to bake them for a lesser time. Start watching the cakes around 20 minutes.
Amanda says
I am looking so forward to seeing what this is like once finished cooking. It looks beautiful, and it seems like the perfect base recipe for mixing it up with creative additions and substitutions. I am making mine as indicated but without the nutmeg, but with half a carton of rough chopped fresh strawberries and with the milk substituted with half and half so as to make a strawberries and cream cake. The raw batter tastes of muffin batter so that bodes very well for the choice of strawberries to add. The pictures are gorgeous and I cannot wait to taste my finished product!
Precious says
Please let me know how it turns out! I love your touches on the recipe!
Amara says
That was the book my mom used too, can't find it now, she did food and nutrition but i study computer science but love cooking and baking. Guess it's in the blood, my elder sister is a chef too
Precious says
Oh fun memories!
Amanda Greathouse says
It turned out beautifully. The taste was fantastic, though the cake fell, that was more on me than the recipe. I was looking for something to make with a bit of cannabis added, and that necessitated a lower cooking temperature, so it just took so long before it was structurally sound in the middle that it fell. Still, even then, it had a very pineapple upside down cake sort of thick cake texture, and I was so pleasantly surprised at how sweet it was! It seems like so many cakes call for so much sugar, and that is the last thing I'm looking for is more sugar as you know, the whole reason for making it an edible is so it can act as a vehicle for medicine (I have copd, and am trying to avoid smoke). Now, I can't say how the texture would have been without the half and half subbed in for the milk, but with it in there.... it definitely was tasty. I would imagine that cooking it at a proper temperature (or my tired behind using 2-3 of the same pan but with thinner batter across the bottom for 'layers' so that the dough wasn't so deep to cook through) would have been about all that would have been needed to take the cake from good to great. Thank you for putting out a wonderful and relatively low sugar cake recipe. It was the exact perfect amount of sweet, even the parts with no strawberries. Serious props.
Carol yenesha says
Wat is nutmeg
Precious says
Nutmeg is a seed that is fragrant. It adds great flavor to baked goods.
Lucy says
Hello mama, Can I reduce the amount of eggs and is there something else I can increase? 6 feels a bit too much for me as I only like eggs hidden in things; like cake. Let me know and thanks for sharing the recipe.
Precious says
Hi Lucy, there should be a way to use less eggs but unfortunately I haven't tested the recipe that way. Maybe you could experiment with less eggs on your own and see how it goes.
Ziva Njodzela says
Good day.
I usually have the issue when it comes to cake because I have powdered milk. I think it makes the cake dry and I don't like it. Can I put the milk in water before adding?
Precious says
Hi Ziva yes definitely mix the milk with water before adding. Hope this helps.
Judy says
Tastes like my mother used to make.
Precious says
So glad to hear that, Judy! Thank you for the great feedback.
jane eunice says
It's my first time baking but I notice I don't know how to measure and I can't tell when the flour is ready for baking
Precious says
Hi Jane, the cups I use are standard American measuring cups. They are widely available. Ask for them in the market or in shops that sell kitchen items. Hope this helps.
jane eunice says
Pls can u use any other kind of butter apart from jadida to make butter icing
Precious says
Hi Jane, yes you could use other brands of butter.