I have to remember not to taste egg heavy cakes right out of the oven. Cooling is best before consuming for most. I often at first conclude that I don’t like it. I didn’t eat eggs as a child. I started a little in middle school and stopped and I think after college I started again, and then stopped. In my twenties again with eating eggs and now, yes. My go-tos are usually raw veggies and fruits first and the LARA Bars. Then comes everything else. The best, the guilt pleasures rustic and flavored breads with butters. And the cookies and chocolates and the cakes and the cup cakes and the macarons. You get the idea. The cakes out of the oven taste too eggy for me more often than not. This is all I have to remember. A cake for Easter with four ingredients and six eggs seems necessary for Easter. And with no plans on Easter this year except with coffee, some magazines, a camera, and my phone. Perhaps a salt bath. Maybe yoga, which I so need. I start thinking about Easter baskets and somehow end up looking at cakes. Perusing the internet, speaking of bread and butter, I find the blog Butter with a Side of Bread. While I do love the bread, the butter, the butter, I love butter. I love butter. Maybe I am now just hungry. Great name for a blog. Great cake recipe as it turns out to add to my Easter menu for one in this blog. And perhaps for a couple days I’ll have this cake for breakfast with recommended berries and glaze. That what I think in the beginning. After tasting a couple of test bunny cakes with the cute bunny silicon baking molds I find at the 99 Cents Stores, I change my mind. The Chew on ABC features an easy way to add texture to a cake using bubble wrap and chocolate. I decide to try. It works. Not as pretty as the television version though. I let the cake sit out lovely covered for two days after and then freeze. The cake crumbled, textured chocolate and all, will make a delicious addition to vanilla ice cream, Ben & Jerry’s style.
The Chocolate Bubble Wrap
I had fun playing in my kitchen. This cake is very delicious and super easy! I mean four ingredients. Happy baking! Happy Easter!
Easy Homemade Vanilla Cake
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1 1/2 cups all-purpose flour
- 2 tsp vanilla extract
- fresh berries & cream for topping
- Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
- Combine sugar and eggs in a mixing bowl and use an electric mixer to mix for 1 minute. Add in flour and vanilla, then mix on medium speed for 8 minutes.
- Pour batter into cake pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. (Cake will be very soft to the touch and register 200 degrees F on a thermometer.)
- Cool for 20-30 minutes, then invert onto a plate and cool completely.
- Serve with berries and cream or top with almond glaze, then berries.
Simple Almond Glaze
- 1 TBSP melted butter
- 1/2 tsp almond extract
- 1 cup powdered sugar
- 3 TBSP milk
- Whisk all ingredients together and drizzle on cooled cake.
- Top with fresh berries, slice & enjoy!
Until Next Time