FLUFFY CAKE IN BLENDER
Okay, I have to confess—when I first heard you could make a cake in a blender, I thought someone was pulling my leg. But honestly, this recipe is a total game-changer! Imagine tossing all your ingredients into one appliance instead of pulling out a dozen bowls and utensils. The batter whirls into a smooth, airy cloud, and before you know it, your kitchen smells like a bakery. Plus, the texture? So fluffy you’ll think it was whipped by magic. If you’re short on time or just want to impress without the fuss, this blender cake is your new best friend.
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk (whole or 2%)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice or apple cider vinegar
How I Make It
Step 1:
Start by adding the **milk and lemon juice** to your blender jar. This little trick lets the milk curdle slightly, acting like buttermilk and helping the cake be extra tender.
Step 2:
Next, add the **eggs, vegetable oil, and vanilla extract** to the liquid. Secure the lid and blend on medium speed until it’s smooth and combined—about 30 seconds. You want a silky base before adding dry ingredients.
Step 3:
Sprinkle in the **flour, sugar, baking powder, baking soda, and salt**. Pulse the blender 5 to 6 times to mix everything without overworking the batter. Over-blending can make the cake dense, so just a few quick pulses are perfect!
Step 4:
Pour the batter immediately into a greased 9-inch round cake pan. Use a spatula to smooth the top gently if needed.
Step 5:
Bake in a preheated 350°F oven for about 28–32 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the edges start to pull away from the pan.
Step 6:
Let the cake cool for at least 15 minutes before slicing. The texture should be light, airy, and moist—perfect for gobbling up as is or dressing with your favorite frosting.
Variations & Tips
- Swap the lemon juice for orange juice to add a citrus twist.
- Add ½ cup of blueberries or chocolate chips for little bursts of yum.
- For a richer cake, replace half the oil with melted butter.
- Use almond milk or oat milk for a dairy-free option.
- Don’t skip resting the batter after blending; it helps the texture.
- If the batter is too thick, add a splash more milk to keep it smooth.
How I Like to Serve It
This cake shines bright for casual afternoon tea or a lazy weekend breakfast with fresh berries and whipped cream. For a party, I love frosting it with cream cheese icing and scattering some chopped nuts on top. It’s also amazing warmed slightly and topped with a scoop of vanilla ice cream for dessert.
Notes
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- To reheat slices, microwave for 15–20 seconds for that fresh-baked feel.
Closing: Once you try this fluffy blender cake, you’ll wonder how you ever lived without a quick, fuss-free dessert like this in your baking arsenal!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
