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Best served warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
You can also freeze slices individually for up to 2 months.
Variations:
Add ½ cup of mini chocolate chips or blueberries to the batter.
Use almond extract instead of vanilla for a nutty twist.
Sprinkle cinnamon sugar on top before baking for extra flavor.
FAQ:
Q: Can I make this cake dairy-free?
A: Yes, use plant-based milk and yogurt alternatives, and replace butter with coconut oil or vegan butter.
Q: Can I use whole wheat flour?
A: You can substitute half of the all-purpose flour with whole wheat flour for a denser texture.
Q: Can I make this in a muffin tin?
A: Yes, adjust baking time to 18–22 minutes and check for doneness with a toothpick.
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