Easy Cake Mix
A simple, fluffy cake with a tender crumb and rich flavor, perfect for any celebration or dessert table. Easily customizable with your favorite frosting.
Ingredients
Instructions
- Combine the sugar and whipping cream in a mixing bowl.
- Add the self-rising flour and beaten eggs; beat until smooth.
- Divide the batter into three layers and place in cake pans.
- Bake at 350°F (175°C) until the cake springs back when lightly touched, about 25-30 minutes.
- Allow the cakes to cool before frosting with your preferred icing.
Tips & Substitutions
For a lighter cake, you can substitute half of the sugar with applesauce or reduce it by a third. If you don't have self-rising flour, mix all-purpose flour with baking powder (1 cup flour + 1.5 tsp baking powder) for a similar effect. Ensure your eggs are at room temperature for better incorporation. This recipe is also perfect for creating layered cakes, so consider making a two- or three-tiered masterpiece.
Serving Suggestions
This easy cake mix pairs beautifully with a variety of frostings, such as chocolate ganache or cream cheese icing. Consider serving it alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience. For a special occasion, layer the cake with homemade strawberry preserves or use it as a base for a trifle, incorporating flavors from Kay's Strawberry Bread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place in a freezer bag, keeping them for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds, or enjoy cold with your favorite icing.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Cake Mix contains roughly 532 calories, with 11g protein, 92g carbohydrates, and 14g fat. It is an excellent source of protein (21% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin A and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can substitute regular all-purpose flour by adding baking powder. Use 1 cup of all-purpose flour plus 1.5 teaspoons of baking powder to achieve the same leavening effect as self-rising flour.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing. Make sure to bake the cake until it springs back when touched and avoid overmixing once the flour is added to keep the structure intact.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute self-rising flour with a gluten-free flour blend that contains xanthan gum. You may need to adjust the baking time slightly, so keep an eye on it as it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).