Fail-Proof Cake

Fail-Proof Cake (5 Ingredients): A Simple, Moist Cake That Always Works

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This “Fail-Proof Cake” is designed to be beginner-friendly: no creaming butter, no complicated techniques—just a quick mix, a short bake, and a soft, moist crumb thanks to Greek yogurt.

Ingredients (1 loaf or 1 small round cake — about 8 slices)

Main ingredients

  • 3 large eggs, room temperature
  • 150 g plain or vanilla Greek yogurt
  • 150 g all-purpose flour
  • 100 g sugar (adjust to taste)
  • 1 pinch salt

Optional (recommended for extra lift + flavor)

  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

Optional add-ins

  • Lemon zest, cinnamon, chocolate chips, fresh berries

Equipment

  • Mixing bowls
  • Whisk or hand mixer
  • Spatula
  • Loaf pan or round cake pan
  • Parchment paper (or grease the pan well)

Step-by-step instructions

Step 1: Preheat and prepare the pan

  1. Preheat oven to 350°F (175°C).
  2. Line your pan with parchment paper (or grease it well).

Step 2: Whip the eggs + sugar (build the airy base)

  1. In a large bowl, add eggs + sugar.
  2. Beat 2–3 minutes until the mixture looks pale, foamy, and lighter.

Step 3: Add yogurt (and vanilla if using)

  1. Mix in the Greek yogurt until smooth.
  2. Add vanilla extract (optional).

Step 4: Add dry ingredients (gently)

  1. In a separate bowl, whisk flour + baking powder (optional) + salt.
  2. Add dry ingredients to wet ingredients and fold gently just until combined.
    • Don’t overmix (that’s the #1 reason simple cakes turn dense).

Step 5: Add extras (optional)

Fold in any add-ins (zest, cinnamon, chocolate chips, berries).

Step 6: Bake

  1. Pour batter into the pan and smooth the top.
  2. Bake 30–35 minutes, until a toothpick comes out clean (or with a few dry crumbs).

Step 7: Cool and serve

  1. Cool 10 minutes in the pan, then move to a rack to cool fully before slicing.
  2. Serve plain, dusted with powdered sugar, with honey, or with whipped cream + berries.
Fail-Proof Cake

Easy variations (same base batter)

  • Lemon version: add lemon zest + a tiny splash of lemon juice.
  • Cinnamon version: add 1 tsp cinnamon (great with tea/coffee).
  • Chocolate chip version: fold in a handful of chocolate chips.
  • Berry version: fold berries in gently (or scatter on top before baking).

Storage

  • Room temperature (airtight): up to 3 days
  • Freeze (slices wrapped well): up to 2 months

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