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100 Cake

A go-to comfort cake that combines simple pantry ingredients for a delightful dessert, perfect when you need something quick and forgiving.
Print Recipe
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The backbone of the cake.
  • 1.5 cups granulated sugar Can reduce to 1 1/4 cups for less sweetness.
  • 2 tsp baking powder Makes it rise light and even.
  • 0.5 tsp baking soda Helps with texture and browning.
  • 0.5 tsp salt Balances the sweetness.
Wet Ingredients
  • 1 cup whole milk Room temperature is best.
  • 0.5 cup unsalted butter, melted Can be browned for nuttiness.
  • 2 large eggs, room temperature For structure and richness.
  • 2 tsp vanilla extract Flavor anchor.
  • optional zest of 1 lemon or 1/2 cup cocoa powder To change flavor or add variety.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a medium bowl, whisk the milk, melted butter, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
  5. Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
Baking
  1. Bake for 30–38 minutes or until the top is golden, and a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let the cake cool in the pan for 10–15 minutes, then loosen the edges with a knife and invert onto a cooling rack.
  3. Cool completely before frosting, or serve warm with a dusting of powdered sugar.

Notes

This cake is versatile; you can swap milk for buttermilk or add in fruits or nuts. Always preheat your oven and avoid overmixing the batter to keep the cake tender.