Simple Nesquik Cake

Name: Simple Nesquik Cake - Sorana J.
Ingredients: 12 tablespoons flour; 12 tablespoons oil; 10 tablespoons sugar. 12 tablespoons milk; 1 vanilla essence; 1 rum essence; 1 vanilla sugar; 1 baking powder; 2; 3 tablespoons nesquik; 4 eggs.

Dessert - Simple Nesquik Cake by Sorana J. - Recipia

Every time I run out of cocoa powder, I end up using Nesquik instead. Usually, I have an open box for the kids' milk, so I decided to try it in a cake out of curiosity. I didn't bother with beating eggs or mixing separately; I just threw everything into a bowl and mixed it well. It doesn't even have time to cool down properly before it disappears from the table. Quick info Total time: about 45-50 minutes Preparation time: 15-20 minutes Baking time: 25-30 minutes Servings: 8-10 slices, depending on how thick you cut them Difficulty: easy Recipe type: simple cake, suitable for any day, perfect as a snack or dessert Ingredients 12 tablespoons flour 12 tablespoons oil 10 tablespoons sugar 12 tablespoons milk 1 vanilla extract 1 rum extract 1 packet vanilla sugar 1 packet baking powder 2-3 tablespoons Nesquik 4 eggs Optional: ground walnuts, Turkish delight, raisins Instructions 1. Preheat the oven to 175-180°C (350-360°F) so it's hot when your batter is ready. 2. Crack the eggs into a large bowl. Add the sugar, extracts, vanilla sugar, oil, and milk. Mix well with a whisk or a spoon, just until combined. 3. Sift the flour with the baking powder over the liquid ingredients. Mix everything until there are no lumps. A mixer isn’t necessary; you can do this by hand just fine. 4. Reserve 3-4 tablespoons of the batter in a separate bowl. 5. Grease a loaf pan with oil. Pour the main batter into the pan. 6. Mix the reserved batter with the 2-3 tablespoons of Nesquik until it’s evenly colored. 7. Pour the Nesquik mixture into the center of the cake batter, along the length of the pan. Use a fork to make a few gentle swirls in the batter for a marbled effect. 8. If you like, sprinkle ground walnuts, Turkish delight, or raisins on top. 9. Place the pan in the preheated oven at 175-180°C (350-360°F). Bake for 25-30 minutes. The cake should be firm to the touch and pass the toothpick test. 10. Remove it from the oven and let it cool for 10-15 minutes before taking it out of the pan. 11. Dust with powdered sugar once it has cooled almost completely. Why I make this recipe often Because it doesn't require beating egg whites or complicated techniques. It uses simple ingredients, with no need for a scale, just a spoon. It’s ready in under an hour, and the texture remains fluffy even the next day. The taste is milder than a cake made with plain cocoa, and it’s not bitter at all. Tips and variations Tips Use room temperature eggs for easier mixing. Mix the flour well with the baking powder before adding it to the liquids. Check the cake after 25 minutes to see if it’s baked, as every oven is different. If the batter seems too liquid after adding the flour, don’t worry—the cake will rise anyway. Substitutions Nesquik can be replaced with any other instant cocoa drink mix if you don’t have that specific brand. Cow's milk can be swapped for plant-based milk, but the flavor will be a bit more neutral. The oil can be sunflower or canola oil. Variations You can add ground walnuts or pieces of Turkish delight to the batter for texture. Raisins can be added on top or in the middle for those who prefer them. You can make a simple cake without the marbled effect, just by mixing Nesquik directly into the entire batter if you’re short on time. Serving suggestions Serve at room temperature, possibly with powdered sugar on top. It works well as a dessert or snack alongside coffee or tea. It can be sliced and packed for work or school days. Frequently asked questions 1. What can I do if I don’t have Nesquik? Use any other instant cocoa powder with sugar or even a little cocoa powder, though it will be more intense in flavor. 2. Can I make it without eggs? The structure of the cake will be different without eggs. I haven’t tested this variation, but generally, substitutes like applesauce or hydrated flaxseeds can be used, though the texture will be denser. 3. Can whole wheat flour be used? Yes, but the cake will be denser. I recommend using half white flour and half whole wheat to start. 4. How can I be sure it’s baked? Do the toothpick test in the center: if it comes out clean, it’s done. If there are wet traces, leave it for another 5 minutes and check again. 5. Can I freeze the cake with Nesquik? Yes, it can be frozen, but the texture will change slightly after thawing. It’s best enjoyed fresh or kept in the fridge for 2-3 days. Nutritional values Approximately, per slice of cake (out of 10 slices): Calories: 220-250 kcal Protein: 4-5 g Carbohydrates: 30-32 g Fat: 9-10 g These values are approximate and vary depending on the size of the eggs and the type of oil or milk used. The cake has a moderate content of fats and sugars, making it suitable as an occasional snack. Storage and reheating The cake with Nesquik keeps well at room temperature in a covered container for 2-3 days. I don’t recommend reheating it in the oven or microwave, as it dries out quickly. If it lasts longer, you can store it in the fridge, but it will harden slightly. It’s best consumed fresh.

Simple Nesquik Cake

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