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Serve plain or dusted with powdered sugar, or frost with your favorite chocolate or vanilla frosting.
Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigerate for longer storage but bring to room temperature before serving for best texture.
Variations:
Add ½ cup chopped nuts or chocolate chips to the batter for extra texture.
Substitute milk with almond, soy, or oat milk for a dairy-free option.
Enhance the flavor with a teaspoon of vanilla extract or a pinch of cinnamon.
Turn it into cupcakes by baking in muffin tins for about 18 minutes.
FAQ:
Q: Can I use self-rising flour instead of all-purpose flour?
A: If using self-rising flour, omit the baking powder to avoid over-leavening.
Q: How do I make the cake more moist?
A: Adding a tablespoon of vegetable oil or melted butter can increase moisture.
Q: Can I freeze this cake?
A: Yes, wrap cooled cake tightly in plastic wrap and freeze for up to 2 months.
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