Classic cake in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake a classic cupcake in the oven? Prepare all the necessary ingredients. Remove the eggs and butter from the refrigerator in advance (2-3 hours beforehand) so that they have time to warm up to room temperature. The butter should soften completely.

2. STEP 2

   

   Transfer the soft butter into a deep bowl. Add regular and vanilla sugar. The latter can be replaced with vanilla essence or vanillin. Add vanillin at the tip of a knife, otherwise it will add bitterness to the finished baked goods. Beat the mixture with a mixer or whisk until fluffy and creamy. It is important that the sugar crystals dissolve completely.

3. STEP 3

   

   Without stopping beating, add eggs one at a time. Each time, carefully stir the oil mixture until smooth. Wash the eggs first with baking soda in warm water, as there may be harmful bacteria on their surface.

4. STEP 4

   

   Add raisins to bowl. It should be pre-rinsed under running water and steamed. Don't skip this step or it won't bake well and will sink to the bottom of the cake. How to steam raisins correctly? Fill it with hot water and leave for 10-15 minutes. During this time it will become soft. Drain and dry dried fruits with paper towels. Add to the butter mixture and mix thoroughly with a whisk, distributing it throughout the dough.

5. STEP 5

   

   Sift the flour with baking powder (this way it will be better distributed throughout the dough) through a sieve, this will saturate the flour with oxygen and the baked goods will turn out fluffy. You can replace baking powder with soda (1 tsp) quenched with 9% vinegar (1 tbsp). Add flour to the bowl in portions and knead the dough. You may need less or more flour than indicated. Focus on consistency. The finished dough should look like very thick homemade sour cream. Read more at the end of the recipe.

6. STEP 6

   

   Line the baking pan with parchment to prevent the cake from burning. Place the dough in it. Level the surface with a silicone spatula. Soak a spatula in cold water and cut all the way through the cake in several places to ensure it is thoroughly baked. Place the pan in a preheated oven at 160-180 degrees, bake the cake for about 60-80 minutes until golden brown. Time and temperature are approximate. Read more in the article at the link at the end of the recipe.

7. STEP 7

   

   Test the cake for doneness by piercing it with a wooden skewer. If it comes out dry, remove the baked goods from the oven. When the cake has cooled completely, carefully remove it from the pan and place it on a flat plate. Don't forget to remove the baking paper. Generously sprinkle the top of the cake with powdered sugar through a fine strainer. Enjoy your tea!

Comments on the recipe

kuryashko.nadya

06.12.2023

4.9

Amazing!!! This classic oven-baked cupcake turned out soft, fluffy, and melted in your mouth! I really forgot about the baking powder and was worried that it wouldn’t come out... but everything worked out) For tea and coffee, it’s still delicious! I will sometimes spoil my friends with this cupcake. It came out light-colored for me, again I was afraid that it would burn on the bottom, let’s say this was a trial version) next time I’ll take my mistakes into account, but for now I’ll enjoy the cupcake! I also added pumpkin seeds and dried cranberries to the raisins, awesome!!!

gartsun

06.12.2023

4.9

Tasty! According to GOST, the cupcake with raisins is the most delicious.

Natalia M

06.12.2023

4.6

I read rave reviews and also wanted to bake this classic cupcake in the oven. The composition is truly classic, as is the cooking process. My dough turned out to be similar to butter cream, just as smooth, airy and even appetizing) I baked it in a rectangular cake pan. I lined the pan with parchment; I didn’t even need to grease it with oil. Interestingly, it is baked at 160 degrees. After all, usually the cake is already cooked on top, but raw inside. And at this temperature there was no need to cover the baked goods with foil, everything was baked evenly. The finished cake is very similar to a sponge cake) The same airy, soft, porous. We ate this cupcake very quickly, even my daughter picked out the raisins and also crushed the tasty pieces. I spread curd cheese on the slices; sweet pastries go well with salty cheese. Great cupcake! Thank you, we liked it!

Margarita B

06.12.2023

4.6

A wonderful recipe, I have prepared it many times strictly according to the recipe, with raisins. This time with poppy seeds and banana pieces. Bake for 180, 35 minutes. I add a little less sugar. Thank you, very tasty and simple!

Victoria Tsareva

06.12.2023

4.6

Good day. This recipe definitely deserves a 5.

BLUE-EYED

06.12.2023

4.9

Thanks Anna for the recipe! The cupcake is really good! The dough is very successful, light, aromatic! I made it with fresh grapes instead of raisins, it was also wonderful. I would like to know the weight of a pack of vanilla sugar. I had 25g and it was a little sweet for me, so I’m wondering which sugar should I adjust?! Maybe just add some vanilla? My photo report before we eat everything!

BLUE-EYED

06.12.2023

4.8

Now Anna understands why it’s sweet to me, of course 8g and 25g are a noticeable difference! We only have vanilla sugar in this packaging and more. I’m glad that my guesses have become clearer, I won’t change anything, I’ll just take the correct weight.