Quick Mix One Egg Cake
A quick, easy-to-make one-egg cake with tender crumb and classic vanilla flavor, perfect for a simple dessert or snack that suits all ages.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease the bottom of an 8-inch square or 9-inch round cake pan.
- Place margarine in a mixing bowl.
- Add all the dry ingredients; don't mix yet.
- Add the milk and vanilla to the margarine and dry ingredients.
- Stir just until combined.
- Beat the mixture 150 strokes by hand or 1 minute with an electric mixer.
- Scrape the bowl to ensure everything is mixed well.
- Add the egg and beat the same amount again.
- Pour the batter into the prepared pan.
- Bake for about 25 minutes.
- Sprinkle on your favorite topping.
- Return the cake to the oven and bake for an additional 5 to 10 minutes.
Tips & Substitutions
To enhance flavor, consider adding spices like cinnamon or nutmeg to the dry ingredients. You can substitute the margarine with unsalted butter for a richer taste. If you're out of milk, use almond milk or yogurt for similar results. For a lighter cake, try using cake flour instead of all-purpose flour, which will result in a more tender crumb.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with whipped cream or a scoop of ice cream. A sprinkle of powdered sugar or a drizzle of chocolate sauce adds an elegant touch. It pairs beautifully with a slice of Good Fruitcake for a festive dessert table or can be enjoyed with coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for about 5 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Mix One Egg Cake contains roughly 305 calories, with 4g protein, 40g carbohydrates, and 15g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1316mg per serving (57% of the Daily Value).
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 make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour in this recipe. Ensure that the blend contains xanthan gum or add a small amount of it to help with the cake's structure.
How can I make this cake more flavorful?
To boost the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You could also mix in chocolate chips, nuts, or dried fruits for added texture and taste.
Can I double this recipe?
Absolutely! If you double the ingredients, use a larger baking pan and adjust the baking time accordingly. Keep an eye on the cake while it bakes, as it may take a few extra minutes to cook through.
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).