This recipe is super simple and makes some incredibly delightful, soft wheat cakes. They’re perfect for breakfast, brunch, an afternoon snack, or even a dessert if you're feeling particularly indulgent. Trust me, you'll be making these again and again. They're that good!
The vanilla extract adds a subtle sweetness and lovely aroma. The texture is wonderfully soft and fluffy, and the subtle vanilla taste makes them very moreish. I’ve had so many requests for this recipe since I perfected it a few months ago, and my little cousin even asked me to make them for his birthday. It’s become our new favorite treat.
Required Equipments
- Large mixing bowl
- Measuring cups and spoons
- Fork or whisk
- Wooden spoon or spatula
- Baking sheet
- Parchment paper (optional)
- Rolling pin (optional)
Wheat Cake Dough with Vanilla Extract: Frequently Asked Questions
Wheat Cake Dough with Vanilla Extract
This recipe will guide you through making soft, fluffy wheat cakes with a hint of vanilla. Easy to make and even easier to devour!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for evenly baked cakes. Don't skip this step, okay?
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure everything is evenly distributed. No clumps allowed!
- In a separate bowl, whisk together 1 cup of milk, 1/4 cup of melted unsalted butter (let it cool slightly), and 1 teaspoon of pure vanilla extract. This is where the magic happens!
- Gently pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to stir until just combined. Don't overmix; a few lumps are totally fine. Seriously, trust me on this.
- If you’re feeling fancy, you can add 1/2 cup of chocolate chips at this point. Or go nuts—literally—with a handful of chopped pecans. Or keep it simple, it's up to you!
- Lightly grease a baking sheet. Or, for easier cleanup, line it with parchment paper. This is the boring but important part.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each cake. They'll spread slightly as they bake, so don't crowd them.
- Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them to prevent burning!
- Once baked, let the cakes cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy.
- Serve warm, or at room temp—your choice! Dust with powdered sugar for an extra touch of sweetness if you like. Enjoy!
📝 Notes
- For a richer flavor, use whole milk.
- Don't overmix the batter; it'll result in tough cakes.
- Adjust baking time based on your oven. Keep an eye on them!
🍎 Nutrition
Calories: 200
Protein: 4g
Fat: 5g
Carbohydrates: 30g
Fiber: 1g
Calcium: 20 mg
