A Self Rising Cake is a quick cake that uses self-rising flour rather than all-purpose flour, eliminating the need for baking powder or baking soda and making it perfect for anyone looking for a quick and easy dessert.
Today's recipe we are sharing is a family favorite! It is simple, easy, and delicious; the Self Rising Cake has a rich flavor that tastes perfect with hot coffee or tea.
Best of all, this Self Rising Cake is extremely versatile! You can customize your taste with what you have in the pantry by adding different extracts, cinnamon, nutmeg, chocolate chips, or any other desired ingredient.
How to Make Self Rising Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. In a large bowl, sift together the self-rising flour. Set aside.
In the stand mixer bowl, beat the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine vanilla extract and buttermilk.
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
Pour the cake batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start pulling away from the pan's sides. Let it cool in the pan for 10 minutes, then invert it onto a rack and cool it completely.
Related Recipes:
- Vanilla Sheet Cake
- Orange Sheet Cake
- Coconut Sheet Cake
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
- Pionono de dulce de Leche
- Yellow Cake
📖 Recipe
Easy Self Rising Cake
Ingredients
- 500 g Self-rising flour , sifted
- 5 eggs , room temperature
- 2 Tablespoons Pure Vanilla Extract
- 250 g unsalted butter , softened
- 300 g granulated white sugar
- 300 ml Buttermilk , Homemade Buttermilk Substitution or whole milk
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
- In a large bowl, sift together the self-rising flour. Set aside. In the stand mixer bowl, beat the butter and sugars on medium speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine vanilla extract and buttermilk.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
- Pour the cake batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
