I’m sharing with you my go-to quick cake recipe for when you need a cake and you need it fast. It’s perfect for when you suddenly remember the kids have friends coming for tea, it’s somebody’s birthday or when guests are coming at short notice.
This quick cake can be cooked in in less than 30 minutes so it’s a brilliant recipe to know for emergencies. It’s a good looking cake and, despite the short cuts, it tastes just as delicious as one that has taken twice as long to make.
The secret to this quick cake recipe is using rapeseed oil in place of the usual butter. It means you can by-pass the traditional cake making method. Firstly, you don’t have to spend any time creaming the butter and sugar together first, you just chuck everything into a bowl and mix it together. Secondly, you don’t have to be carefully adding the eggs one at a time to prevent them curdling, you can just chuck both eggs in at once and mix it together.
The icing is very simple too, it’s just a mars bar melted with a bit of butter & milk. This is a trick my mother in law told me about, she used to do it for her kids when they were little. Now, I always keep a supply of mars bars hidden at the back of the cupboard for emergency icing purposes. I do have to hide them as well or they get eaten by the family before I have time to use them.
Buying packs of pre-cut greaseproof paper circles is a real time saver too. They come in a range of sizes to fit most cake tins and you can buy them from poundshops and bargain homeware shops very cheaply. Using these makes short work of preparing a cake tin. Although, if you can’t get hold of any pre-cut ones, just rip a piece of greaseproof off the roll and press it roughly into the tin to cover. There’s no need for any drawing round tins and cutting out circles.
Here is how to make it:
Preheat the oven to 200 degrees and a line a cake tin with greaseproof paper.
Add the following ingredients to a big bowl:
4oz self raising flour
4oz rapeseed oil
4oz brown sugar
1 tsp vanilla extract
1 tsp baking powder
1 tbsp cocoa powder
and mix together until combined.
Pour the mixture into the lined tin and bake for 20 minutes until risen and golden.
Leave it to cool completely.
As you can see my daughter opened the oven door to see what was cooking and the cake sunk in the middle but that’s fine. I could have re-done the cake for the photo but I decided not to because I’m all for keeping it real.This is a quick cake not a masterpiece and it happens.
To make the icing
Cut a mars bar into small chunks and put them in a heatproof bowl with 2oz butter and 1 tbsp milk.
Microwave at 30 sec intervals for 2 minutes, stirring in between, until it’s melted. It’ll be a bit lumpy at first but whisk like mad until it’s smooth.
Pour the melted mars bar over the top of the cake.
Sometime I finish with some sprinkles, chocolate buttons or sweets or you can leave it plain.
Printable version below. Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram.