The recipe for the butter-free ring cake my mother used to make is the one I’m most attached to, and that’s why I wanted it to be one of the first on the blog.
It really was one of the first things I learned to bake, following her recipe which over the years I’ve kept close and slightly adapted. It’s a simple cake, one of those that smells like home, perfect for breakfast or an uncomplicated snack.
Here’s how I make the soft ring cake without butter.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For this ring cake I use a simple base, with balanced ingredients that give a soft, light batter.
It’s a preparation you can easily personalize: later I’ll leave you a few ideas to vary it.
These quantities are for a 10-inch pan.
- 2 3/4 cups all-purpose flour (type 00)
- 3 eggs
- 1 cup (about 8.5 fl oz) vegetable oil
- 1 cup granulated sugar
- 3.4 fl oz milk
- 1 packet (approx. 2 1/4 tsp) baking powder
- 1 lemon (grated zest)
Tools
To make the ring cake without butter I recommend a stand mixer, but only to speed up the process. Alternatively you can use an electric or a manual whisk. It will take a bit longer and require a little more effort, but you’ll get the same result.
Discover my review of the Kenwood KVL8300S Chef Titanium stand mixer
- Stand mixer
- Bundt pan
- Spatulas
Procedure
Following this recipe you will get a very soft butter-free ring cake.
The aroma will fill the house, the kind that only a homemade cake made with love can give.
Now I’ll explain step by step how to prepare it simply.
Beat the eggs with the sugar in the stand mixer until you obtain a frothy mixture.
Slowly add the oil in a thin stream while continuing to mix.Start adding the flour little by little. When you have incorporated about half of it, the batter will become thicker.
To make it softer, dissolve the baking powder in the milk and pour it slowly into the batter, then continue with the remaining flour.
If it still seems too thick, you can add another splash of milk.When the mixture is smooth and homogeneous, add the lemon zest and stir.
At this point the batter is ready to be poured into the pan.Meanwhile, oil a pan with a center hole using a pastry brush. If you don’t have one, you can use a slightly crumpled piece of kitchen paper.
When the pan is well greased, add a couple of tablespoons of flour and rotate it, giving it a few taps to distribute it evenly. Pour the batter into the pan.
Bake in a convection oven at 356 °F for about 40 minutes.
If you want a more golden crust on top, you can sprinkle a little sugar on the batter before baking.
To check for doneness, perform the toothpick test: if it comes out dry, the ring cake is ready.Times may vary slightly from oven to oven, so always check the baking in the last few minutes.
Once baked, let the ring cake cool for about 15 minutes.
Then unmold it and let it cool completely on a wire rack.
Storage
The oil-based ring cake keeps under a cake dome for up to 3-4 days. Alternatively, you can wrap it in aluminum foil and keep it in a closed place.
When you eat it, slice a piece and warm it for one minute in an air fryer or for about 20 seconds in the microwave: it will become soft again.
To save on energy
At a time when even turning on the oven affects the bill, you can also prepare this ring cake in the microwave, using a suitable mold, saving time and cost.
With the crisp function it takes about 12 minutes. Alternatively you can use the maximum power for 8–10 minutes, depending on your oven.
The result is still good, but I must warn you that the texture changes slightly. I therefore recommend consuming it within one or two days, because over time it can become a bit chewy.
FAQ (Questions and Answers)
Can I bake the ring cake in an air fryer?
Yes, you can also bake it in an air fryer using a suitable pan. Keep a lower temperature, between 302 and 320 °F, and allow about 30 minutes of cooking.
Since the air fryer is smaller, it tends to brown the surface more: if you see that the top is getting too dark but the inside is still soft, cover it with a disc of parchment paper or aluminum foil and continue cooking.Can I replace the milk?
Yes, you can replace it without problems with a plant-based beverage.
Can I add chocolate chips?
Yes, you can add them directly to the batter.
Can I make a two-tone version?
Yes, in this case use 300 g of flour instead of 350 g.
Prepare the batter normally, then take half of it and pour it into the oiled and floured pan.
In the remaining part add 50 g of unsweetened cocoa powder and mix well.
Then pour the cocoa batter over the light one.I don’t have a 10-inch pan, can I use a different one?
Yes, you can use a slightly larger or smaller pan, but the result will change a bit.
With a larger pan the cake will be lower and will bake slightly faster.
With a smaller pan, it will be higher and may require a few extra minutes of baking.
In any case, always check doneness in the last minutes with the toothpick test.
