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Soft and Light Water Cake

A fluffy and light dessert that is easy to make and versatile, perfect for gatherings or cozy afternoons.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 200 ml water approximately ¾ cup
  • 150 g sugar around ¾ cup
  • 100 ml vegetable oil about ½ cup
  • 1 teaspoon vanilla extract
  • 3 large eggs
Dry Ingredients
  • 250 g all-purpose flour about 2 cups
  • 1 tablespoon baking powder
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a mixing bowl, combine the water, sugar, vegetable oil, and vanilla extract. Mix until everything is well combined and smooth.
  3. In another bowl, whisk together the flour, baking powder, and salt until blended.
  4. Gradually add the dry ingredients into the wet mixture, stirring until the batter is smooth and lump-free.
  5. Crack the eggs into a separate bowl and beat them lightly. Gently fold the beaten eggs into the cake batter until evenly incorporated.
  6. Pour the batter into a greased cake pan, making sure it spreads evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and let it cool in the pan before transferring it to a wire rack for complete cooling.

Notes

To keep your cake light and fluffy, do not overmix the batter. Try adding lemon zest or almond extract for a unique flavor twist. Store any leftover cake in an airtight container at room temperature for up to three days or freeze slices for later enjoyment.