Easy Self Rising Cake
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 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.
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
How to Store & Re-Heat
To store: Ensure it has cooled completely. Wrap it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. Store the Self Rising Cake at room temperature for 2 to 3 days. If you need to store it longer, you can refrigerate it for up to a week.
To reheat: Preheat your oven to 350 degrees F (175 degrees C). Place the cake on a baking sheet and cover it loosely with aluminum foil to prevent excessive browning—warm the cake in the oven for 10 to 15 minutes or until it reaches your desired temperature. Alternatively, you can reheat individual cake slices in the microwave for 15 to 30 seconds on a microwave-safe plate. Keep a close eye on it to avoid overheating.
Make-Ahead
If you prefer to make the Self-Rising Cake beforehand, you have a few options. Firstly, you can prepare the cake batter according to the recipe instructions, pour it into the Bundt pan, and cover it tightly with plastic wrap or aluminum foil. Next, refrigerate the batter for up to 24 hours before baking. When you're ready to bake, remove the pan from the refrigerator and let it come to room temperature while preheating the oven. Then, bake the cake as the recipe directs, adjusting the baking time if needed. Alternatively, you can thoroughly bake the cake in advance and store it later.
Once the cake has completely cooled, wrap it tightly with plastic wrap or place it in an airtight container. You can store the cake at room temperature for 2 to 3 days or refrigerate it for up to a week. When you're ready to serve the make-ahead cake, you can enjoy it as is or reheat it following the earlier reheating instructions.
How to Freeze
To freeze the Self-Rising Cake, you can follow these steps. First, ensure that the cake has thoroughly cooled. It's best to freeze the cake without frosting or glaze, as it may not freeze well. Next, wrap the cake tightly with several layers of plastic wrap, covering it entirely and sealing it tightly to prevent freezer burn. Then, put the wrapped cake in a freezer-safe container or a freezer bag. Label the container or bag with the date and contents for easy identification. The Self Rising Cake can be stored in the freezer for 2 to 3 months.
When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. This gradual thawing process helps maintain the cake's moisture. Once thawed, you can serve it as is or bring it to room temperature before adding any desired frosting or glaze. It's important to note that the texture may slightly change after freezing, but the Self Rising Cake will still be delicious.
Nutrition Facts
Easy Self Rising Cake
Amount per Serving
Calories
444
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
116
mg
39
%
Sodium
56
mg
2
%
Potassium
110
mg
3
%
Carbohydrates
57
g
19
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
8
g
16
%
Vitamin A
662
IU
13
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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