Cake Recipe Without Mixer Easy Steps for Perfect Results

There’s something undeniably comforting about baking a delicious cake from scratch, especially when you don’t have a mixer on hand. Whether you’re in a cozy kitchen without fancy gadgets or just want to enjoy the simple, hands-on experience of baking, this cake recipe without a mixer is perfect for you.

It’s easy, foolproof, and requires just a few basic ingredients that you probably already have in your pantry. Plus, mixing by hand means you get a better feel for the batter’s texture, which can be quite satisfying.

In this post, I’ll walk you through every step of making a moist, fluffy cake without any electrical appliances. You’ll also find tips to customize your cake, nutritional information, and serving ideas to turn your homemade treat into a real showstopper.

Ready your mixing bowl and spatula—let’s bake a classic cake the old-fashioned way!

Why You’ll Love This Recipe

This no-mixer cake recipe is ideal for both beginners and seasoned bakers looking for a quick, hands-on dessert. Here’s why it stands out:

• Minimal equipment needed: No fancy tools required—just a bowl, whisk, and spatula.
• Simple ingredients: Uses pantry staples like flour, sugar, eggs, and butter.
• Easy to customize: Add your favorite flavors like vanilla, cocoa, or citrus zest.
• Less cleanup: Fewer gadgets mean fewer dishes to wash afterward.
• Great texture: Mixing by hand helps avoid over-beating, resulting in a tender crumb.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• ¾ cup (180ml) whole milk
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

Equipment

• Mixing bowl (medium to large size)
• Whisk or fork
• Rubber spatula
• Measuring cups and spoons
• 8-inch round cake pan (or equivalent)
• Parchment paper (optional, for lining)
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray. For easier removal, you can line the bottom with parchment paper.
2. Mix dry ingredients: In your mixing bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent.
3. Cream the butter and sugar: Using a whisk or fork, vigorously mix the softened butter and sugar until the mixture becomes light and fluffy. This step is key to a tender cake crumb, so don’t rush it!
4. Add eggs one at a time: Crack in the eggs and mix thoroughly after each addition. This helps incorporate air and binds the ingredients well.
5. Incorporate vanilla extract: Stir in the vanilla for that lovely aroma and flavor.
6. Alternate adding dry ingredients and milk: Begin by adding about one-third of the dry ingredients to the butter mixture. Gently fold with your spatula just until combined, then pour in half of the milk. Repeat this process, ending with the dry ingredients. Be careful not to overmix, or the cake could become dense.
7. Pour batter into the prepared pan: Use your spatula to scrape every bit of batter into the pan and smooth the top evenly.
8. Bake for 30-35 minutes: Place the pan in the oven and bake until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to prevent the cake from collapsing.
9. Cool before removing: Allow the cake to cool in the pan for about 10 minutes. Then, gently run a knife around the edges and turn it out onto a wire rack to cool completely.

Tips & Variations

“Patience and gentle folding are your best friends when mixing batter by hand!”

• Butter temperature matters: Make sure your butter is softened but not melted, so it incorporates air properly when creamed with sugar.
• Mix gently: Overmixing develops gluten and can make your cake tough. Fold the batter just until ingredients are combined.
• Add-ins: Fold in chocolate chips, nuts, or fresh berries right before pouring the batter into the pan.
• Flavor swaps: Replace vanilla with almond extract or add citrus zest for a new twist.
• Chocolate version: Replace ¼ cup of flour with unsweetened cocoa powder for a rich chocolate cake.

Nutrition Facts

Serving Suggestions

This cake is delicious on its own but can be transformed with simple accompaniments:

• Frost with buttercream or cream cheese icing for a classic touch.
• Dust with powdered sugar for an elegant, minimal finish.
• Serve alongside fresh berries or whipped cream for a fresh, light dessert.
• Pair with a scoop of vanilla ice cream for extra indulgence.

Conclusion

Baking a cake without a mixer doesn’t have to be intimidating or time-consuming—it can actually be quite enjoyable! This recipe proves that simple techniques and basic ingredients can yield a wonderfully tender and flavorful cake.

Whether you’re baking for a special occasion or just to satisfy a sweet craving, this method is accessible and adaptable to your taste preferences.

So next time you find yourself without an electric mixer, roll up your sleeves and give this recipe a try. You might find that mixing by hand connects you more deeply with the baking process and results in a cake that tastes just as good, if not better, than one made with a machine.

Happy baking!

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