In the realm of baking, few things are as comfortingly delightful as a well-made cake. The 5-Cup Cake is a nostalgic treat that has been cherished through generations, ideal for celebrations or simply a cozy afternoon with a cup of tea. Its simplicity is one of its greatest assets, relying on a handful of pantry staples to create a moist, fluffy cake that’s infused with vanilla notes and crowned with a sweet crumb topping and a touch of raspberry jam. I remember the first time I baked it—I was surprised by how easily the ingredients came together and how quickly it disappeared at the family gathering.
What makes this cake stand out is not just the wonderful flavor but also its versatility. It can be enjoyed plain, or jazzed up with different toppings and flavor variations. After testing various iterations, I can assure you that this cake holds up well whether you indulge on the same day or save it for a later treat.
Why You’ll Love This Recipe
- Simple ingredients that you likely already have at home.
- A quick prep time with impressive results—perfect for last-minute gatherings.
- Versatile enough for adding your favorite flavors or mix-ins.
- It bakes to a perfect fluffy texture that pairs wonderfully with tea or coffee.
- The crumb topping adds a delightful crunch that balances the softness of the cake.
Ingredients
- 3 large eggs (150 g)
- A pinch of salt
- A dash of vanilla extract
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 ml) vegetable oil
- 1 cup (240 ml) milk
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (15 g) baking powder
- 3 tablespoons (30 g) all-purpose flour (for topping)
- 2 tablespoons (30 g) unsalted butter, softened
- 2 tablespoons (25 g) granulated sugar (for topping)
- 2 tablespoons of chopped walnuts (optional)
- 1/4 cup (60 g) raspberry jam
- Grease for the baking dish (butter or non-stick spray)
Ingredient Notes
The eggs provide moisture and structure to the cake, while the oil helps keep it tender. This cake can also work with melted butter instead of oil for a different flavor profile. The addition of walnut topping not only adds a crunch but complements the cake’s sweetness. You can swap the raspberry jam for lemon curd or chocolate sauce depending on your preference.
Kitchen Tools Needed
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 24 cm (9-inch) round baking dish
- Parchment paper (optional)
- Oven mitts
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F). Grease the 24 cm baking dish with butter or non-stick spray and set it aside.
- In a large mixing bowl, whisk together the eggs, a pinch of salt, and a dash of vanilla extract until well combined and slightly frothy—this should take around 2 minutes.
- Gradually add in the granulated sugar while continuing to whisk until the mixture is smooth.
- Slowly drizzle in the vegetable oil while whisking constantly to prevent the eggs from cooking. Then, pour in the milk and mix until silky smooth.
- Gradually fold in the 2 cups of all-purpose flour and baking powder. Use a spatula to ensure the batter is lump-free and well combined, but don’t overmix; you want it to be airy.
- In another bowl, prepare the crumb topping by mixing the 3 tablespoons of flour, softened butter, 2 tablespoons sugar, and chopped walnuts. Use your fingers to create a crumbly texture.
- Pour the cake batter into the greased baking dish, spreading it evenly.
- Drop dollops of raspberry jam on top of the batter, then use a knife to gently swirl the jam into the batter for a marbled effect.
- Sprinkle the crumb topping evenly over the cake.
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is finished.
- Once baked, allow the cake to cool in the dish for about 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.
Pro Tips
- For extra flavor, consider adding a tablespoon of citrus zest to the batter.
- Make sure your butter is softened for easy mixing into the crumb topping, the right texture will create the perfect crumble.
- If the cake domes a bit during baking, a gentle tap on the counter before adding the topping can help flatten it out.
Common Mistake
One common mistake is overmixing the batter after adding the flour, which can result in a dense, tough cake.
Variations
- Substitute the raspberry jam with your favorite jam or pie filling, like strawberry or blueberry, for different tastes.
- Add 1/2 cup of chocolate chips or dried fruits to the batter for added richness.
- For an autumn twist, incorporate 1 teaspoon of cinnamon or nutmeg into the batter.
Serving Suggestions
Serve the cake at room temperature, possibly dusted with powdered sugar or accompanied by whipped cream. It’s delightful for breakfast, as an afternoon snack, or as a simple dessert.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
Reheating Tips
Reheat slices in the microwave for about 10-15 seconds for a warm, fresh flavor, or pop a slice in a toaster oven until it’s warmed through.
Nutrition Estimate
Approximately 300 calories, 4 g protein, 42 g carbohydrates, and 14 g fat per serving (based on 12 servings).
Recipe Summary Card
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Cuisine: American
Course: Dessert
Calories: 300
Frequently Asked Questions
- Can I use gluten-free flour instead of regular flour?
- Yes, you can use a cup-for-cup gluten-free blend to replace all-purpose flour.
- How do I know when the cake is done?
- A toothpick inserted into the center should come out clean or with a few crumbs attached.
- Can I make this as a layered cake?
- Absolutely! Just divide the batter between two greased pans and adjust the baking time accordingly.
- Can I freeze this cake?
- Yes, you can freeze the cake wrapping it well in plastic wrap and foil. Thaw in the fridge before serving.
- What should I do if I don’t have eggs?
- You can replace each egg with 1/4 cup of unsweetened applesauce or a mashed banana.
Conclusion
This 5-Cup Cake is a delightful, versatile recipe that suits many occasions, from casual afternoons to festive celebrations. Its simple ingredients and straightforward instructions make it a reliable go-to in any baker’s repertoire.
Tested Note
I tested this cake multiple times and found that letting it cool a bit before slicing greatly enhances the flavor and texture.
5-Cup Cake
A delightful and versatile cake made with simple ingredients, perfect for any occasion, from casual afternoons to festive celebrations.
Cake Ingredients
- 3 large large eggs (Provides moisture and structure.)
- a pinch salt
- a dash vanilla extract
- 1 cup granulated sugar
- 3/4 cup vegetable oil (Alternatively, melted butter for flavor.)
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
Crumb Topping
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter (Should be softened.)
- 2 tablespoons granulated sugar
- 2 tablespoons chopped walnuts (Optional.)
Toppings and Fillings
- 1/4 cup raspberry jam (Can be substituted with lemon curd or chocolate sauce.)
- grease for baking dish (Butter or non-stick spray.)
Preparation
- Preheat your oven to 180°C (350°F). Grease the 24 cm baking dish with butter or non-stick spray and set it aside.
- In a large mixing bowl, whisk together the eggs, a pinch of salt, and a dash of vanilla extract until well combined and slightly frothy—this should take around 2 minutes.
- Gradually add in the granulated sugar while continuing to whisk until the mixture is smooth.
- Slowly drizzle in the vegetable oil while whisking constantly to prevent the eggs from cooking. Then, pour in the milk and mix until silky smooth.
- Gradually fold in the 2 cups of all-purpose flour and baking powder. Use a spatula to ensure the batter is lump-free and well combined, but don’t overmix; you want it to be airy.
Crumb Topping
- In another bowl, prepare the crumb topping by mixing the 3 tablespoons of flour, softened butter, 2 tablespoons sugar, and chopped walnuts. Use your fingers to create a crumbly texture.
Baking
- Pour the cake batter into the greased baking dish, spreading it evenly.
- Drop dollops of raspberry jam on top of the batter, then use a knife to gently swirl the jam into the batter for a marbled effect.
- Sprinkle the crumb topping evenly over the cake.
- Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is finished.
- Once baked, allow the cake to cool in the dish for about 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.
Consider adding citrus zest for extra flavor. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
