a cake with cherries on top
Home Life Eating and Drinking The best wet cake recipe

The best wet cake recipe

The sauce is egg-free, the cake is soft, the best I've eaten and tried since I was a child, because it's a very guaranteed mother's recipe. The result is undoubtedly fantastic from every cooker's hand. When consumed while it is still hot, you are filled with happiness while your childhood comes alive in front of your eyes.

The sauce is egg-free, the cake is soft, the best I've eaten and tried since I was a child, because it's a very guaranteed mother's recipe. The result is undoubtedly fantastic from every cooker's hand. When consumed while it is still hot, you are filled with happiness while your childhood comes alive in front of your eyes.

The recipe is from my mother-in-law's 50-year-old recipe book.

Ingredients for Cake

-4 eggs (at room temperature)
-200 g (1 cup) granulated sugar
-240 ml (1 cup) milk (at room temperature)
-216 g (1 cup) liquid oil
-140 g (1 cup) flour
-1 pack of baking soda
-1 teaspoon vanilla (extract or powder)
-3 tablespoons cocoa

Construction

1. Start heating your oven to 180 degrees.

2. Grease a debt of 20-23 cm and cut and glue the base of the appropriate oiled paper.

3. In a whisk, beat the eggs together with the sugar at a fast speed for 2-3 minutes.

4. Add the milk and oil, beat.

5. In a separate bowl, blend the flour, baking soda and cocoa and add to this mixture. Beat until well mixed and the lumps are gone. (It will be a very liquid mixture, do not add extra flour)

6. Pour into your mold and bake in the oven for 45 minutes. Prepare the sauce 10 minutes before cooking.

Ingredients for Sauce

-150 g (3/4 cup) granulated sugar
-240 ml (1 cup) milk
-2 tablespoons cocoa
-100 ml (half a cup) of oil

Construction

1. In a medium saucepan, mix all the ingredients with a whisk until they boil.

2. As soon as your cake comes out of the oven, slice it evenly, then pour in the hot sauce.

3. Absorb the sauce and taste when your cake is light.

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