Easy oil‑based strawberry cake: A summer delight in no time
Are you in the mood for a homemade, fluffy cake but don't want to spend hours in the kitchen? Try this straightforward recipe. All you need are a few ingredients, a bowl, and a spoon – no mixer or unnecessary fuss. And the result? A delicate, moist cake with juicy strawberries that never fails to impress.
Strawberries are the taste of summer captured in fruit – no wonder that a cake with them is a must-have in a seasonal menu. But instead of complicated recipes, opt for simplicity. Strawberry cake made with oil doesn't require many skills or much time – just a moment of mixing, and the oven does the rest. This recipe is foolproof.
Why it's worth baking cakes with oil
Cakes made with oil have many advantages, especially when you're short on time and want a moist, delicate texture. First of all, oil – unlike butter – doesn't require pre-melting or creaming. You just need to pour it into a bowl, mix with the other ingredients, and you're done. This is a big help for beginners and those who are busy.
Oil also makes cakes more moist and allows them to stay fresh longer – they don't dry out as quickly as those baked with butter. It also has a milder flavour, so it doesn't overpower the aroma of fruits or other additions. Additionally, you can choose any type of oil: canola, sunflower, or coconut – each of them gives the cake a slightly different character. Therefore, if you're after a quick, light, and fluffy bake, oil is definitely a good choice.
Strawberry cake with oil – step-by-step recipe
Strawberry cake with oil is a true classic in home baking – easy, quick to make, and incredibly fluffy. Oil keeps the cake moist and fresh for a long time, and the strawberries add a fruity lightness and seasonal aroma. It's the perfect bake for any occasion – whether for morning coffee or an afternoon gathering with family.
Ingredients (for a 20×30 cm pan):
- 4 eggs,
- 1 and 1/4 cups of sugar,
- 1 package of vanilla sugar,
- 1 cup of oil,
- 1 cup of milk,
- 3 cups of wheat flour,
- 2 teaspoons of baking powder,
- 400 g of strawberries.
Preparation:
- First, preheat the oven to 180°C (top and bottom heat). Line the pan with baking paper or grease with butter and sprinkle with flour.
- Crack the eggs into a bowl, add sugar and vanilla sugar, then beat with a mixer until you get a fluffy, light mass – this takes about 5 minutes.
- Pour in the oil and milk, mixing at a lower speed – just until combined.
- Sift the flour with baking powder and add to the mixture. Mix everything thoroughly until you get a uniform batter.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Place the pan in the oven and bake for about 40–45 minutes – until a toothpick comes out dry.
- Once cooled, sprinkle the cake with powdered sugar or decorate with icing – as you prefer.
