Wrong cake for breakfast, after many years of homemade desserts I made a mistake you should never do, I opened the oven during baking and the cake practically imploded on itself! I had decided to make a breakfast cake without following recipes because I know the simple ingredients I use well enough to mix them at will. As you can see from the photo, the slice doesn’t stand well on its own!
But despite the bizarre shape, the taste was perfect, I speak in the past tense because it was finished immediately so I decided to share the recipe of this wrong breakfast cake anyway.
For those who love homemade breakfast cakes, I remind you of other recipes, the latest very fit
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 414.92 (Kcal)
- Carbohydrates 49.67 (g) of which sugars 27.38 (g)
- Proteins 5.69 (g)
- Fat 22.79 (g) of which saturated 14.09 (g)of which unsaturated 8.03 (g)
- Fibers 0.96 (g)
- Sodium 26.23 (mg)
Indicative values for a portion of 93 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup oz butter (soft)
- 1 cup oz sugar
- 3 eggs
- 2 cups oz all-purpose flour
- 1/3 cup oz cornstarch
- 2 tablespoons dark chocolate chips
- to taste rum flavor
- 1 packet baking powder
Tools
To mix this wrong breakfast cake, I used the planetary mixer, but a good electric mixer will suffice.
- 1 Planetary Mixer HOWORK
- 1 Springform Pan
Steps
The preparation of the wrong breakfast cake is very easy and it will take just a few minutes to make the dough.
The dough is very simple; you need to start with the soft butter whipped with sugar. When well mixed, start adding one egg at a time, waiting for them to be absorbed before adding the next, continuing to add flour, cornstarch, rum flavor, chocolate chips, and finally the packet of baking powder.
You will get a soft but dense dough like all doughs that start from a whipped butter base, you must not allow it to deflate by adding the eggs all at once!
Pour the obtained dough into a tin, I always recommend a springform one, with a diameter of 8 inches, and bake in a preheated oven at 350°F for about 40 minutes.
Before taking the cake out of the oven, always do the toothpick test, but don’t do like me and open the oven before half an hour!!! To serve it, especially since it had collapsed in the center, I turned it upside down and dusted it with a bit of powdered sugar.
NOTES
You will be very pleased with the final result, I define it as a breakfast cake because it is soft and sponge-like but so delicious that it can be served at different times of the day to accompany tea and coffee. The cake stays soft for days if kept in a cake tin with a lid, but I don’t think it will last long enough to store it!
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