This mixed cake feels like a warm hug from the oven, with a gentle butter aroma, velvety crumb, and a quiet sweetness that is never over the top.
You will want to make it on those quiet Sunday afternoons when you need a simple dessert to share with tea, coffee, or a glass of cold milk.
SaveI first tested this recipe after a long day, and one small slice instantly turned my kitchen into a cozy little retreat that felt like home.
Mixed Cake Recipe
Ingredients
Instructions
- Preheat and prepare the pan
Preheat your oven to 350 degrees Fahrenheit and butter a 9 inch round cake pan, then line the bottom with parchment paper and lightly flour the sides.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream butter and sugar
In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light, fluffy, and pale, about 3 to 4 minutes.
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until the mixture looks smooth and glossy.
- Alternate wet and dry mixtures
Pour half of the dry ingredients into the butter mixture and mix on low speed until just combined, then add the milk and mix until smooth, followed by the remaining dry ingredients mixed until no streaks of flour remain.
- Smooth and level the batter
Scrape down the sides of the bowl as needed so the batter is smooth and evenly thick, then pour it into the prepared pan and level the top with a spatula.
- Bake until golden
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool in the pan
Let the cake cool in the pan for 10 minutes, then run a thin knife around the edges and carefully invert it onto a wire rack to cool completely before frosting.
- Frost and garnish
Frost the cooled cake with your favorite buttercream or whipped cream, then scatter fresh berries or shaved chocolate on top for color and texture.
- Serve and enjoy
Slice the cake with a sharp knife, wiping it between cuts for clean edges, and serve at room temperature for the best flavor and texture.
Substitutions and variations
- Use salted butter and reduce added salt to 1/4 teaspoon if you prefer.
- Replace whole milk with buttermilk for a slightly tangier crumb.
- Swap in olive oil or melted coconut oil for a softer, moister texture.
- Use a gluten free flour blend with xanthan gum for a gluten free version.
- Substitute vanilla extract with almond extract for a different aroma.
Chloe's tips
- Measure flour correctly by spooning it into the cup and leveling it off to avoid a dense cake.
- Let butter and eggs sit at room temperature for about 30 minutes for easier blending and a finer crumb.
- Rotate the pan halfway through baking to encourage even rise and browning.
- Test for doneness earlier if you are using a dark coated pan, as it can brown faster.
How to store it
- Store the cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days.
- Freeze unfrosted layers for up to 2 months, wrapped tightly in plastic and foil.
- Bring the cake back to room temperature before serving again for the softest texture.
Serving suggestions
Serve this mixed cake as a simple dessert that feels special without any fuss.
- Slices with a cup of hot coffee or tea
- With a drizzle of homemade caramel or chocolate sauce
- Alongside fresh fruit and a dollop of whipped cream
- At potlucks or birthday gatherings for an easy crowd pleaser
Frequently asked questions
Why did my cake turn out dense?
Overmixing the batter, using cold ingredients, or too much flour can cause density. Measure flour correctly, mix until just combined, and keep ingredients at room temperature.
Can I make this cake in a loaf pan instead?
Yes, use a greased and floured loaf pan and bake at 350 degrees Fahrenheit for about 40 to 45 minutes, checking doneness with a toothpick.
How do I store a frosted cake?
Keep it in an airtight container at room temperature for up to one day, then refrigerate. Let it sit at room temperature for about 30 minutes before serving for the best texture.
Can I make this cake dairy free?
Use vegan butter, plant based milk, and vegan friendly frosting to make a dairy free version without changing the structure.
Let's get cooking!
This mixed cake is a simple, reliable recipe that turns basic ingredients into a soft, comforting dessert you can feel confident sharing with friends and family.
