Introduction

Baking becomes magical when the oven timer dings and a rich aroma fills the whole space. Yummy cakes bring comfort. They invite smiles. A home kitchen transforms into a cozy haven with each moist slice. I love sharing tips that come from years of baking. You will feel confident. You will savor every crumb. The journey from gathering ingredients to tasting the first soft bite feels special. You will learn what matters most. You will master easy tricks. You will be proud serving a cake that looks simple yet tastes extraordinary. Let us dive into making the best wholesome cake that worries none and delights all.

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Ingredients Needed

Here is a clear ingredients list with calorie counts. It helps you know what goes in, and how much energy each part adds.

Ingredient	Quantity	Approximate Calories
All-purpose flour	2 cups (about 240 g)	880
Granulated sugar	1 cup (200 g)	770
Unsalted butter	½ cup (113 g)	810
Eggs	2 large	140
Milk (whole)	½ cup (120 ml)	75
Baking powder	2 tsp (10 g)	0
Vanilla extract	2 tsp (10 ml)	24
Salt	¼ tsp	0

Totals matter. This list yields roughly 2699 calories in total batter. Divided per slice, say 12 slices, each slice offers about 225 calories. That helps when you track intake.

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Step‑by‑Step Cooking Instructions

Here is the method in easy, precise steps.

1. Preheat oven to 180 °C (350 °F). Butter or line a round cake pan.
2. In a bowl, cream butter and sugar until smooth. It needs just a minute or two.
3. Add eggs one at a time. Beat gently after each addition.
4. Stir in vanilla extract.
5. In a separate bowl, whisk flour, baking powder and salt.
6. Alternate adding dry mix and milk to butter‑egg mixture. Begin and end with dry mix. Mix until smooth.
7. Pour batter into the prepared pan. Smooth the top gently.For more delicious ideas, don’t miss yummy sweets which pairs perfectly with this recipe.
8. Bake for about 25  to 30 minutes. A toothpick inserted in the center should come out clean.
9. Cool cake in the pan for 10 minutes. Then transfer to a rack to cool completely.

Each step stays simple. You will enjoy it, even if you are new to baking. The cake will rise nicely. Texture stays light and tender.

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Tips for Customizing the Recipe

You can make this base recipe your own. Try these natural ideas to match your taste.

• Use oil instead of butter for a lighter crumb. Replace half of the butter with neutral oil.
• Swap vanilla for almond extract. A few drops change flavor completely.
• Add citrus zest. Lemon or orange zest brings bright, fresh notes.
• Mix in fruit. Blueberries, raspberries or chopped apples add moisture and flavor. Coat fruit lightly in flour to keep it evenly distributed.
• Stir in chocolate chips or chopped nuts. Dark chips give bursts of rich chocolate. Chopped almonds or walnuts offer crunch.
• Make a swirl. Marbling chocolate into half the batter makes a simple chocolate‑vanilla cake.
• Use maple syrup or honey instead of some sugar. Begin by replacing ¼ cup sugar with syrup. Reduce milk slightly to keep batter texture.
• Turn it into a layer cake. Bake in two pans, fill with frosting or jam in between.

These tweaks help you create a cake that suits your mood. You may choose rich, fruity, nutty, light, or bold flavors. All work beautifully.

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Nutritional Information

This section breaks down nutrition so readers know what they eat.

• Total cake (all ingredients combined) yields roughly:
  • Calories: 2699 kcal
  • Fat: around 50 g from butter and eggs
  • Carbohydrates: roughly 350 g from flour and sugar
  • Protein: about 20 g from eggs and milk

Per slice (1 of 12):

• Calories: ~225 kcal
• Fat: ~4.2 g
• Carbohydrates: ~29 g
• Protein: ~1.7 g

Values here are approximate. They help with planning meals. They show that a smaller slice remains modest in energy. You can adjust portion sizes easily. It makes the cake friendly to many diets.

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Serving Suggestions

You can serve this cake in many lovely ways. Think warm and inviting.

• Dust with powdered sugar for a simple elegant finish.
• Spoon fresh berries over each slice. Strawberries, raspberries or mixed berries add bright sweetness.
• Serve with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream feels heavenly.
• Drizzle with honey or maple syrup for a natural glaze.
• Top with whipped cream. You can fold in a little citrus zest for extra flair.
• Pair with coffee or tea. Late morning or afternoon tea time comes alive with a slice and hot drink.
• Spread jam or fruit compote on top. It adds color and tang.
• For a festive look, toast sliced almonds or coconut flakes and sprinkle on top.

These ideas help you turn a cake into a memorable treat.

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Frequently Asked Questions

Can I bake this cake at high altitude?
Yes bake temperature stays the same. Increase flour by 1 or 2 tablespoons. Reduce sugar slightly. Watch baking time closely. The cake may bake faster.

Can I use low‑fat or plant‑based milk?
Yes use any milk you like. Just expect slight texture change. The cake may be a bit denser or less rich.

Can I make this egg‑free?
Yes use two flax or chia egg substitutes. Mix 2 tablespoons ground flaxseed or chia seeds with 6 tablespoons water. Let rest and use as egg. Texture stays moist.

Can I double the recipe?
Yes you can double all ingredients. Bake in two pans. Increase baking time slightly if using deep pans. Check with toothpick.

Can I freeze the cake?
Yes wrap cooled cake tightly. Freeze up to two months. Thaw at room temperature. You may warm slightly before serving.

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Conclusion

You have everything you need to bake a truly yummy cake. The method stays simple. The ingredients are familiar. You can customize flavors easily. You know calories per slice. Serving ideas bring joy. When you slice into that tender crumb, you will smile. Friends and family will ask for seconds. You will feel proud. Let this cake become a go‑to for celebrations or quiet moments. Bake often. Bake from the heart.