Guide To Make Simple Cake Recipe With Self Raising Flour Simple

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This fuss-free cake recipe is your answer to quick and tasty homemade desserts. Utilizing the magic of self-rising flour, you can whip up a delightful cake without the need for separate baking powder and soda. Perfect for beginners or baking emergencies, this recipe delivers a fluffy and flavorful cake that’s sure to impress.


Self Raising Cake Recipe  How to Bake a Cake with Self Raising Flour   Infoods
Self Raising Cake Recipe How to Bake a Cake with Self Raising Flour Infoods

1 ¾ cups (210g) granulated sugar

  • 1 ½ cups (180g) unsalted butter, softened
  • 3 large eggs
  • 3 cups (375g) self-rising flour
  • 1 cup (240ml) milk
  • 1 teaspoon vanilla extract

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes with an electric mixer.
    3. Add the eggs one at a time, beating well after each addition.
    4. In a separate bowl, whisk together the self-rising flour. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and starting and ending with the flour. Mix until just combined, being careful not to overmix.
    5. Stir in the vanilla extract.
    6. Pour the batter into the prepared baking pan and spread evenly.
    7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool completely in the pan before frosting or serving.

    Nutrition Facts (per slice):

    (Please note that these are approximate values and may vary depending on the specific ingredients used.)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g

  • Conclusion

    This easy self-rising flour cake is a fantastic way to satisfy your sweet tooth without spending hours in the kitchen. It’s perfect for birthday parties, potlucks, or a simple afternoon treat. With its basic ingredients and straightforward instructions, this recipe is sure to become a staple in your baking repertoire.

    Frequently Asked Questions (FAQs):

    1. Can I substitute self-rising flour with all-purpose flour?

    Yes, you can substitute self-rising flour with all-purpose flour, but you’ll need to add baking powder and baking soda to the recipe. For every 1 cup of all-purpose flour, use 1 teaspoon of baking powder and ½ teaspoon of baking soda.

    2. My cake isn’t rising properly. What could be wrong?

    There are a few reasons why your cake might not be rising. Make sure your baking powder is fresh and hasn’t expired. Additionally, overmixing the batter can lead to a denser cake. Aim to mix just until the ingredients are combined.

    3. Can I add frosting or other toppings to this cake?

    Absolutely! This cake is a great base for all kinds of frosting and toppings. You can use store-bought frosting, whipped cream, fresh fruit, chocolate chips, or sprinkles. Get creative and personalize it to your taste.

    4. How can I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for longer storage. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil. Frozen cake will keep for up to 3 months.

    5. Can I use a different size pan for this recipe?

    Yes, you can use a different size pan, but the baking time may need to be adjusted. If using a smaller pan, the cake will be thicker and may take longer to bake. Conversely, a larger pan will result in a thinner cake that will bake more quickly. Keep an eye on the cake in the oven and adjust the baking time accordingly.