With this genuine soft cake without butter, breakfast will become one of your favorite meals of the day!
I call it My Love Cake because it’s one of my sweetheart’s favorites! He loves having breakfast with cookies and various sweets to dip into his nice cup of milk!
Among the many I prepare for him, this is definitely one of his favorites!
There’s nothing special about it except for the surface! I sprinkle it with granulated sugar before putting it in the oven, and once baked, it becomes really delicious!
My Love Cake is a soft breakfast cake, light and spongy, perfect for dipping in milk. It requires simple ingredients that you surely have at home.
Flour, milk, eggs, oil, sugar, and baking powder. No particular aroma because my boyfriend prefers it simple.
For those who want to, they can scent it with a lemon peel, orange or tangerine, with ground cinnamon, vanilla, etc.
This cake is the ideal choice if you love having breakfast at home with healthy, genuine products with low fat.
It’s the classic pantry cake that stays soft and spongy for days and can also be customized (find the variations at the end of the article).
Those who wish can make this breakfast cake in a lactose-free version by simply replacing the milk with water or a good fruit juice.
If you, like me, love preparing various treats to make your days special, don’t miss these three collections, each more tempting than the last!
1) 20 Super Soft Bundt Cakes for Breakfast or Snack, Even Lactose-Free
2)Soft Plumcakes Without Butter
3)What to Eat for Breakfast: Easy Sweet and Savory Recipes
But now let’s see how to prepare a soft breakfast cake without butter.
But first, take a look at these delicious suggestions; I’m sure you’ll love them!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 10-12 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (medium whole)
- 160 g sugar (white or cane)
- 100 g vegetable oil
- 200 g milk (or vegetable drink, fruit juice, or simply water)
- 330 g all-purpose flour
- 1 packet baking powder
- to taste granulated sugar (to sprinkle on the surface, only if you like)
Tools
- Bowl
- Mixer
- Spatula
- Sieve
- Baking paper
- Baking pan
Steps
In a bowl, break the medium whole eggs, add the sugar and beat with an electric whisk for about ten minutes.
You should obtain a fluffy, light, and frothy mixture. At that point, pour in the vegetable oil first and mix for a couple of minutes, still using the whisk.
Then add the fresh or long-life milk, whole or semi-skimmed, preferably at room temperature.
At this stage, you will notice that the batter has become very liquid, so to prevent it from overflowing from the bowl, mix only with a spatula.
We’re almost done! Incorporate the powders with a sieve, namely the flour and then the baking powder, so you won’t create lumps.
Now you can mix well with the electric whisk, but first leave it off to avoid having the powders fly everywhere!
When you notice that the mixture has absorbed almost all the flour, turn on the electric mixer and mix for a few minutes.
As you have noticed, I haven’t used any aromas to scent this cake dedicated to my sweetheart!
He likes them simple, but if you want, you can use lemon or orange peel, or ground cinnamon, 1 packet of vanilla, vanilla.
Flavored vials like lemon, rum, orange, etc., are also excellent.
At this point, you will have obtained a soft and homogeneous batter ready to be poured into a pan lined with baking paper or greased and floured.
As for the pan, feel free to choose the one you like best, round, square, rectangular, bundt, loaf, etc.
The measurements are as follows: 26-28 cm for a wide but slightly lower cake or 24 cm. A 22 cm works too, provided it has high edges (about 4 inches) otherwise the batter spills out.
If you use a loaf pan, a 28-30 cm is fine, if you use a bundt pan, a 24 or 26 cm works.
We’re almost there! The last step, which is not essential but is a specific request from my sweetheart, is to sprinkle the entire surface with granulated sugar.
You can scent the sugar with half a teaspoon of ground cinnamon, just mix both and then sprinkle the surface.
Bake in a static oven at 356°F for about 40 minutes. After the time has passed, quickly check with a toothpick.
If it’s dry, remove the cake from the oven and let it cool before removing it from the pan.
Subsequently, once cool, I recommend placing the cake on a cooling rack to let it dry from moisture.
Did you see what a wonderful crispy crust has formed on the surface? A real delight!
And finally, all that’s left is to cut a nice slice of this soft cake, perfect not only for breakfast but also for a snack or dessert.
In the latter case, you can completely transform this really simple cake into something even more delicious and spectacular!
Just cut it in half and fill it to your taste! Pastry cream, hazelnut or pistachio cream, Lemon cream, or Orange cream, jams or preserves to your taste.
You’ll get a filled cake worthy of serving during a Sunday lunch. If you then cover it externally with whipped cream, it will be perfect even for a birthday!
I hope I made you want to taste my love cake ❤️ I’m sure it will become love at first slice for you too!
Let me know in the comments if you try it and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQs (Frequently Asked Questions)
How long does this cake last?
You can keep it for 5-6 days but I recommend, as always, covering it with a cake dome or food bag, otherwise it dries out.
If it’s too hot at home, to prevent mold from forming, I recommend putting it in the fridge, always covered with food bags or airtight containers.
When you want to eat it, you can leave it at room temperature for about half an hour before, so as not to eat it too cold.How to replace butter with oil?
The characteristic of this cake is its wonderful softness that you might not have with butter. Butter desserts are denser and less soft than those made with oil. However, if you prefer to make the substitution, the general ratio is 80%, meaning 100 g of butter corresponds to 80 g of oil. You can check my butter/oil conversion table for more information.
Can cocoa be added to the batter?
If you like chocolate cakes, you can add unsweetened cocoa powder to the batter. Keep in mind this: cocoa powder absorbs five times more moisture than flour. To avoid unbalancing the recipe, you will need to make a precise ratio.
The correct conversion is as follows: replace 20% of the flour’s weight with cocoa powder, or one-fifth of the flour’s weight.Can I add nuts to enrich this dessert?
Yes, of course, you can add 50 grams of finely chopped nuts, almonds, or hazelnuts to avoid them sinking to the bottom.
Can the soft cake without butter be frozen?
Absolutely! As I always recommend to avoid unnecessary waste, we can freeze breakfast cakes and cookies without any problem. The key is to cut the cakes into slices and then place them in airtight containers.
To prevent the slices from sticking together and being forced to defrost them all at once, I recommend separating them with small pieces of parchment paper. This way, you can defrost only the slices you need and leave the others in the freezer.Can I add chocolate chips to the batter?
Yes, you can enrich your dessert with 60 grams of chocolate chips that you will leave in the freezer for a few hours and then add directly to the batter. This step in the freezer is recommended to prevent the chips from sinking to the bottom.
