School Cake Recipe: A Delicious 2-Egg Wonder

This recipe delivers a moist and delicious school cake, perfect for lunchboxes or after-school treats, using just 2 eggs! It's simple, budget-friendly, and adaptable to different flavor preferences. Let's get baking!

Ingredients You'll Need:

This recipe is designed for ease and accessibility, using common ingredients you likely already have.

• 2 large eggs: The foundation of our cake's richness and binding.
• 1 cup (2 sticks) unsalted butter, softened: For a tender crumb. Make sure it's truly soft, not melted.
• 1 ¾ cups granulated sugar: Adjust to your preferred sweetness.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile.
• 3 cups all-purpose flour: Provides the structure of the cake.
• 2 teaspoons baking powder: The leavening agent for a light and fluffy cake.
• 1 teaspoon baking soda: Helps with rise and tenderness.
• 1 teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1 cup buttermilk: Adds moisture and a slight tang. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• Optional additions: Chocolate chips, sprinkles, nuts, or dried fruit for extra flavor and texture.

Step-by-Step Baking Instructions:

Follow these easy steps for a perfect school cake every time.

Step 1: Prep and Cream

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures easy removal.

In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a tender crumb. An electric mixer is recommended for this step but can be done by hand with some elbow grease!

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.

Step 3: Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix. Overmixing can lead to a tough cake.

Step 5: Add-ins (Optional)

If using any optional additions like chocolate chips or nuts, gently fold them into the batter now.

Step 6: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 7: Cool and Enjoy

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, slice and serve!

Tips for the Perfect School Cake:

• Room Temperature Ingredients: Using room temperature ingredients helps them blend together more smoothly.
• Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
• Check for Doneness: Use a toothpick or skewer to check for doneness. If it comes out clean, it's ready.
• Cooling is Key: Let the cake cool completely before frosting or serving to prevent it from becoming soggy.

Variations and Flavor Ideas:

This basic recipe is incredibly versatile! Try these variations:

• Chocolate School Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
• Lemon School Cake: Add the zest of one lemon and 1 teaspoon of lemon extract.
• Spice Cake: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.

This simple 2-egg school cake recipe is perfect for beginners and experienced bakers alike. Enjoy the delicious results! Remember to share your baking creations and tag us! Happy Baking!