Just-baked cake

What ingredients were used in the first cake?

The first cakes were very different from what we enjoy today. The earliest cakes were more like bread, made with simple ingredients such as flour, water, and honey. These cakes were often unleavened, lacking the light and fluffy texture we associate with modern cakes. When and where was the first cake made?

The first recorded evidence of cake-making dates back to ancient Egypt, where cakes were baked as offerings to the gods. However, it was the Greeks who are credited with the development of more cake-like confections, adding eggs, butter, and leavening agents to create a richer, softer texture. The Allure of Freshness

The most delightful cakes are those that are fresh out of the oven, made with quality ingredients. When cakes are freshly baked, the moisture content is just right, ensuring that each bite is fluffy and soft. The flavors are at their peak, whether you're enjoying the buttery richness of a classic vanilla sponge or the tangy zest of a lemon drizzle.

Fresh cakes stand out because they retain their lightness, with the perfect crumb structure. When cakes are left to sit for too long, they can become dry or lose their vibrant flavors. Fresh cakes also maintain a slight warmth, enhancing the sensory experience. Types of Fresh Cakes

Whether you’re a fan of classic cakes or more adventurous flavors, there’s a fresh cake for everyone:

Classic Vanilla Cake: A staple at any celebration, known for its soft crumb and delicate flavor.

Chocolate Cake: Rich, moist, and perfect for any chocolate lover. Fresh chocolate cake often boasts an irresistible depth of flavor.

Fruit-Based Cakes: Think lemon, orange, or even fresh strawberry cakes. These cakes use real fruit, lending them a refreshing and light quality.

Cheesecakes: While not traditionally baked, fresh cheesecakes made with high-quality cream cheese and fresh toppings offer a rich, creamy experience. Classic Vanilla Cake Recipe

Ingredients:

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs

2 tsp pure vanilla extract

½ cup (120ml) whole milk

Instructions:

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.

Mix dry ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar:

In a large bowl, use a hand mixer (or stand mixer) to cream the softened butter and sugar together on medium speed until light and fluffy (about 2-3 minutes).

Add eggs and vanilla:

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Mix in the vanilla extract.

Alternate adding dry ingredients and milk:

On low speed, add half of the dry ingredients to the butter mixture, mixing until just combined.

Add the milk, then the remaining dry ingredients, and mix until smooth. Be careful not to overmix.

Pour batter into pans:

Evenly divide the batter between the prepared pans and smooth the tops with a spatula.

Bake:

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove from pans and let them cool completely on a wire rack.

Frost and decorate:

Once the cakes have cooled, frost them with your favorite frosting. Classic buttercream or cream cheese frosting works perfectly with vanilla cake.

Simple Buttercream Frosting:

1 cup (230g) unsalted butter, softened

4 cups (500g) powdered sugar

2 tsp vanilla extract

2-3 tbsp milk or heavy cream

Beat the butter on high speed until creamy.

Gradually add powdered sugar, alternating with vanilla and milk until smooth and fluffy.

Adjust consistency with more milk (if too thick) or powdered sugar (if too thin).