5 Cup Cake

This 5 Cup Cake brings together the comforting flavors of a classic dessert that’s both easy to whip up and deliciously satisfying. The beauty of this cake lies in its simplicity; it uses ingredients that many of us have on hand, making it the perfect choice for a spontaneous sweet treat or a leisurely afternoon baking project. I remember making this cake for the first time after a long week, and it filled my kitchen with a delightful aroma that instantly lifted my spirits. The lightness of the cake combined with the sweetness of raspberry jam creates a wonderful contrast that is sure to please anyone who tastes it.

If you’re looking for a fluffy, moist cake that not only looks great but is also easy to prepare, this recipe is your ticket to baking bliss.

Why You’ll Love This Recipe

Quick and easy to prepare with minimal cleanup.
Perfectly fluffy texture with a delightful crumb.
Versatile base that you can top with your favorite jams or fruits.
Ideal for any occasion: birthday parties, potlucks, or simply a coffee break.
The addition of walnuts adds a nice crunch and depth of flavor.

Ingredients

3 large eggs (room temperature)
A pinch of salt
1 teaspoon (5 ml) vanilla extract
1 cup (200 g) granulated sugar
3/4 cup (180 ml) vegetable oil
1 cup (240 ml) milk (whole or 2%)
2 cups (240 g) all-purpose flour
1 tablespoon (15 g) baking powder
3 tablespoons (24 g) additional all-purpose flour (for topping)
2 tablespoons (30 g) unsalted butter, softened
2 tablespoons (30 g) granulated sugar (for topping)
2 tablespoons chopped walnuts (optional)
1/2 cup (160 g) raspberry jam

Ingredient Notes

The key to a successful cake lies in your ingredients. Use fresh eggs for better aeration and a fluffier cake. Whole milk creates a moist texture, but 2% can work too if that’s what you have. The walnuts can be omitted if you prefer a nut-free version, though they add a lovely crunch and flavor.

Kitchen Tools Needed

24 cm (9 inch) round baking dish
Mixing bowls
Whisk or electric mixer
Rubber spatula
Measuring cups and spoons
Sifter or fine mesh strainer
Toothpick or cake tester

Step-by-Step Instructions

Preheat your oven to 180°C (350°F) and generously grease your baking dish with butter or cooking spray to prevent sticking.
In a mixing bowl, whisk together the eggs, salt, vanilla extract, and sugar until the mixture is pale and slightly frothy, about 2-3 minutes.
Slowly add in the oil and milk, mixing until everything is well combined.
Gradually sift in the flour and baking powder, stirring gently until the batter is smooth and free of lumps. Avoid overmixing to keep the cake light.
Pour the batter into the prepared baking dish, ensuring an even layer.
In a separate small bowl, combine the additional flour, softened butter, sugar, and chopped walnuts. Mix with your fingers until the mixture resembles coarse crumbs.
Sprinkle this crumble mixture evenly on top of the cake batter.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool for about 10 minutes. Spread the raspberry jam evenly over the top.
Slice, serve, and enjoy this delightful cake with your favorite beverage!

Pro Tips

For an extra fluffy cake, beat the eggs for a few extra minutes to incorporate more air.
If you prefer a sweeter topping, feel free to increase the sugar in the crumble mix.
Try adding citrus zest to the batter for a fresh twist.

Common Mistakes to Avoid

One common mistake is not preheating the oven long enough, which can result in uneven baking. Always give your oven sufficient time to reach the desired temperature.

Variations

Fruit-Topped Delight: Substitute raspberry jam with homemade or store-bought peach or apricot preserves for a different fruity flavor.
Chocolate Lovers: Add 1/2 cup (85 g) of chocolate chips into the batter for a richer dessert.
Cinnamon Swirl: Mix 1 teaspoon of cinnamon into the batter to give your cake an aromatic twist.
Lemon Glaze: Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake for added sweetness and tang.

Serving Suggestions

This cake is perfect for serving in wedges alongside whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or herbal tea for afternoon gatherings.

Storage Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Make sure to cover with plastic wrap to maintain freshness.

Reheating Tips

If you prefer your cake warm, simply microwave each slice for about 10-15 seconds. It will regain some of its original fluffiness and be a delightful treat.

Nutrition Estimate

Calories: 250, Protein: 4g, Carbohydrates: 34g, Fat: 12g per serving (based on 10 servings).

Recipe Summary Card

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 10

Cuisine: American

Course: Dessert

Calories: 250

Frequently Asked Questions

Can I use a different type of flour? Yes! You can substitute part of the all-purpose flour with almond flour for a gluten-free option, adjusting the liquid slightly.
How do I know when the cake is done? A toothpick inserted in the center should come out clean or with a few moist crumbs attached.
Can I freeze this cake? Absolutely! Wrap it well in plastic wrap and foil before freezing for up to 3 months.
What if I don’t have eggs? You can substitute each egg with 1/4 cup (60 g) of applesauce for a vegan-friendly option.

Conclusion

This cake is not just easy to make, but it also caters to various tastes with its adaptability. I made a version with lemon zest, and it was a game-changer! I tested it again and found that adding just a touch more baking powder gave the cake an even fluffier texture, elevating it to a new level. I hope you enjoy it as much as my family and friends do!