- Salt: Pinch
- Milk: ½ cup (or buttermilk for extra richness)
- Vegetable oil: 2 tablespoons (or melted butter for added flavor)
- Vanilla extract: 1 teaspoon
- White vinegar: ½ teaspoon (or lemon juice)
Optional Toppings:
- Powdered sugar (for dusting)
- Whipped cream (for serving)
- Fresh berries (for garnish)
- Chocolate ganache or frosting (for indulgence)
How to Make 15-Minute Cake
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, cocoa powder (if using), baking powder, baking soda, and salt until evenly combined.
Step 3: Blend Wet Ingredients
In another bowl, combine the milk, vegetable oil (or melted butter), vanilla extract, and white vinegar. Stir until smooth.
Step 4: Combine & Customize
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix to keep the cake light and tender. Optional: fold in chocolate chips, nuts, or dried fruit.
Step 5: Bake
Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine).
Step 6: Cool & Serve
Allow the cake to cool slightly in the pan. Top with powdered sugar, whipped cream, fresh berries, or chocolate ganache. Slice and serve warm or at room temperature.
Chef’s Tips
- Extra Moisture: Use buttermilk instead of milk for a richer texture.
- Flavor Boost: Add a teaspoon of espresso powder to the dry ingredients to intensify chocolate flavor.
- Make It Fancy: Drizzle with melted chocolate or caramel for an elegant presentation.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
This 15-Minute Cake proves that quick desserts can still be decadent, flavorful, and satisfying. It’s simple, versatile, and one you’ll return to time and again.