EASY CAKE RECIPE from SCRATCH | Everyday Ranch Cake
This cake recipe is easy to make and uses healthy ingredients. It’s one of my favorite recipes because it’s simple and always turns out great. This Easy Cake Recipe from Scratch is a must-have!
I enjoy baking healthy desserts with common ingredients that feel special.
Easy Cake Recipe from Scratch:
I think of this recipe as an everyday cake because it’s perfect to have on hand all the time.
It tastes great with frosting, without frosting, with powdered sugar, or plain.
You can use any unbleached flour. I prefer Einkorn Flour for more nutrition and flavor, but use what you have.
I also choose organic ingredients for better nutrition.
This cake tastes even better the next day, so it’s great to make ahead. You can slice it and freeze extras for coffee time or guests. Try this recipe for the Healthy Berries & Everyday Ranch Cake Delight!
I always bake this cake in a heavy cast bundt cake pan!!! This type of pan is sturdy and bakes evenly. I’ve had mine for over 35 years, so it’s a great investment!
If you want to decorate the cake, use these all-natural sprinkles… They have natural food dye and seem a bit healthier!
I love that it:
- is made with real food ingredients
- turns out great ever time
- and……that it tastes wonderful
OVERVIEW
This cake is not spicy, chocolate, overly sweet, or flavored. It is a plain cake with a great, wholesome taste. This is the best easy cake recipe to save!
It combines good nutrition and wonderful flavor in a simple from-scratch recipe. I believe this is my new favorite easy pound cake recipe because it has a similar texture but fewer calories and less fat.
This recipe uses carefully chosen ingredients for better nutrition.
I usually make it without extra flavorings like vanilla or almond, but adding them would work well too.
Easy Everyday Cake Recipe
This is a perfect "go-to" cake recipes that is simple to make and that turns out great every time!
Ingredients
- 4 Tbsp. Olive Oil
- 1/2 Cup Applesauce
- 1/2 Cup Oil {I use Avocado Oil}
- 1/2 Cup Coconut Sugar
- 1/4 Cup Xylitol
- 1/4 Cup Cane Sugar
- 2 Eggs
- 1 T of Vanilla Extract
- 2 1/2 Cups Einkorn Flour (or any Wheat Flour)
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt I use Pink Himalayan Salt
- 1/2 Cup Yogurt
- 1/2 Cup Milk
- Plus, Secret Step........
Instructions
- This is the part I love ♥ Just place all ingredients into your large mixing bowl at once. No special creaming or sifting or adding a little here and there.....Just place all ingredients in at once!
- Combine all ingredients and then either beat on medium-high in your electric mixer for 4 minutes ~or~ if mixing by hand, beat 400 strokes!
- Spray or butter a Bundt Pan. Pour your Cake Batter into your Bundt Pan and let it rest for 10 minutes. (This step is especially important if using Einkorn Flour as it helps the flour absorb the liquid in the batter.) I have had great success in doing this.
- Bake at 350 degrees for 45 to 50 minutes. Check with a toothpick or knife at 45 minutes to see if the toothpick or knife comes out clean. If so, remove the cake from the oven and place it on a trivet or hot pad to cool. If not, then set the timer for 5 more minutes. Test again and then remove it to cool.
- Allow cooling for approximately 10 to 15 minutes. After cooling, begin to loosen all the edges of the cake from the Bundt Pan. Be very careful to make sure they are all loose. Slip of soft spatula down between the cake and outside of the pan to loosen. Once completely loose from pan, place your cake plate on the top of the pan and then flip over. Remove Bundt Pan.
- I like to wash the Bundt Pan immediately and then dry it. Place the pan back over the cake as it cools. This step helps ensure the cake stays moist. It is much easier to frost if it is moist. If the cake dries out on the outside, the crumbs make it more difficult to frost.
Notes
I love using all organic ingredients, when I can, in my cooking and baking as I feel they offer superior nutrition. Fresh eggs, organic yogurt and milk just seem right to me! ♥
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 232Total Fat 13gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 24mgSodium 266mgCarbohydrates 28gFiber 2gSugar 11gProtein 4g
Nutrition information isn’t always accurate due to variations of ingredients used in recipe.
Here is my simple but delightful creamy frosting recipe that goes perfectly with Everyday Day Cake!
Delicious Creamy Butter Frosting
This is a 3-ingredient quick creamy frosting that is perfect on the Easy Everyday Cake or any cake you would like to frost!
Ingredients
- 1/2 cup butter
- 2 Cups Powdered Monk Fruit Sugar Substitute
- 1 to 2 Tablespoon Milk
- Natural Cake Sprinkles
Instructions
-
Melt butter in a saucepan. Add sifted powdered sugar. Combine until crumbly. Add 1 Tablespoon of milk. Mix. Add a teaspoon at a time of milk until the frosting in a glossy, creamy spreadable consistency.
-
Carefully frost the cake by putting a thin layer of frosting on first to calm the crumbs down! Then frost with remaining frosting! Sprinkle with decorations if desired. Eat and Enjoy!
Please share a comment and Pin It on Pinterest…Thanks!
