2-Min Cloud Cake

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👤 by admin

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Ideal for quick homemade desserts, beginner-friendly baking, or when you want a soft cake without complex preparation.

Usage

A light, airy, and incredibly soft cake made with minimal ingredients using CakeShake Self-Raising Flour. This quick recipe delivers a fluffy texture in just minutes, perfect for instant baking.

 Brief

Author

Admin

Category

Cakes

Difficulty

Easy

Yields

1 Servings

Prep Time 3 mins

COOK TIME 2 mins

TOTAL TIME 5 mins

Ingredients

  • ½ cup CakeShake Self-Raising Flour
  • ¼ cup milk
  • 2 tbsp sugar
  • 1 tbsp oil or butter

Instructions

  1. In a bowl, combine CakeShake Self-Raising Flour and sugar. Mix well to evenly distribute the ingredients.
  2. Add milk and oil (or melted butter) and whisk until a smooth batter is formed without lumps.
  3. Transfer the batter into a microwave-safe mug or small bowl.
  4. Microwave on high for about 90–120 seconds until the cake rises and sets.
  5. Allow it to cool slightly, then serve warm as is or with toppings of your choice.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.