I usually make this cake when I know that the next day we want something quick for breakfast that goes well with a glass of milk. The recipe is not complicated, does not require expensive ingredients, and is perfect when you don't want to spend much time in the kitchen. No special appliances are needed – just two loaf pans, a bowl, and a mixer. After baking, the smell is subtle, not too sweet, and the cake slices easily.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes
Servings: 2 cakes (about 16 slices)
Difficulty: easy
Recipe type: simple cake for breakfast or snack
Ingredients
2 cups sugar
2 cups milk
1 cup oil
2 eggs
4 cups flour
1 packet baking powder
1/2 teaspoon baking soda
2 packets Bourbon vanilla sugar
2 teaspoons cocoa
A handful of raisins
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and beat them with a mixer until the mixture becomes light in color and slightly frothy. Don’t rush, it helps the texture.
2. Pour in the milk and oil. Continue mixing on low speed, just until combined.
3. In a separate bowl, mix the flour with baking powder and baking soda. Add them to the liquid mixture in two batches, mixing briefly after each, just enough to eliminate lumps.
4. Add the vanilla sugar. Mix everything for a few seconds; the result should be a fairly soft batter that flows easily from a spoon.
5. Grease two loaf pans with oil and sprinkle flour over the entire surface. Shake off the excess.
6. Pour almost all the batter, divided equally, into the two pans. Leave a little batter in the bowl, about half a ladle.
7. In the remaining batter, add the cocoa and raisins. Mix well. Spoon this cocoa batter on top in each pan.
8. With a toothpick, draw zigzag lines through the batter to create a simple marbled pattern on the surface.
9. Place the pans in the preheated oven at 180°C. Bake for 30-35 minutes. At the end, do the toothpick test: if it comes out clean from the center of the cake, they are done.
10. Remove the pans and let the cakes sit for 10 minutes, then you can remove them from the pan onto a rack or a board. Let them cool completely before slicing.
11. If you like, dust with sugar or put a simple glaze, but the cake is also good left plain.
Why I make this recipe often
I make this cake especially when I need something that will last a few days and is suitable for snacks or breakfast. It doesn't require much attention and doesn't dry out quickly. It slices without crumbling, and I can adapt it with whatever I have in the pantry.
Tips and variations
Tips
- Use a mixer to combine the eggs and sugar well. It's the base of the texture.
- If you don’t have two loaf pans, you can use a round pan, but it shouldn’t be too large.
- Don’t fill the pans too full; the batter rises quite a bit.
- If using raisins, it’s good to pick out any seeds and rinse them briefly beforehand.
Substitutions
- The oil can be replaced with olive oil for a different flavor. If you use this type of oil, the taste will resemble Greek cake.
- Vanilla sugar can be swapped with vanilla extract, but be careful with the dosage so it doesn’t overpower the other flavors.
- White flour can be mixed half and half with whole wheat flour, but the cake will be denser.
Variations
- You can add chopped nuts, pieces of Turkish delight, or candied fruit after pouring the batter into the pan.
- If you don’t have raisins, dried cranberries or finely chopped apricots work too.
- For a different look, you can mix a larger portion of batter with cocoa, but the final texture will be more intense.
Serving ideas
- It’s good plain, sliced, with a glass of cold or warm milk.
- You can serve it with yogurt or a thinner sour cream.
- For dessert, put a spoonful of jam or fruit preserve on top of each slice.
Frequently asked questions
1. What type of oil can I use?
You can use sunflower oil or olive oil. Both work. Olive oil slightly changes the taste, making it closer to the cake from Greece.
2. How do I know for sure that the cake is baked?
When the edges have slightly pulled away from the pan and the toothpick comes out clean from the center, you can turn off the oven. Don’t leave it too long, or it may dry out.
3. Can I make the cake without cocoa and raisins?
Yes, you can skip the cocoa and raisins if you want a simple cake without add-ins. The base batter remains the same.
4. Can I use another type of sugar?
You can replace white sugar with brown sugar, but the cake will have a darker color and slightly different flavor.
5. Do the pans need to be floured?
It helps the cake not to stick. If you have parchment paper, you can use that too, but the exterior result may be slightly different.
Nutritional values (estimates)
Per slice (from 16 slices, thicker cut):
Calories: approx. 170-190 kcal
Protein: 3-4 g
Carbohydrates: 30-32 g
Fats: 5-6 g
Values may vary depending on the chosen ingredients and add-ins (raisins, nuts, etc.). It’s a dessert lower in fat than butter cakes.
Storage and reheating
The cake keeps at room temperature in a bag or closed box. It lasts 3-4 days without problems, and it doesn’t dry out quickly. It doesn’t need reheating, but if you want, you can warm it briefly in the microwave (10 seconds per slice). The cake doesn’t freeze very well – the texture changes after thawing, but it can be done if you have no other option.
This is the recipe as I prepare it at home, without unnecessary steps and complications.
Quick Info
Total time: about 50-60 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes
Servings: 2 cakes (about 16 slices)
Difficulty: easy
Recipe type: simple cake for breakfast or snack
Ingredients
2 cups sugar
2 cups milk
1 cup oil
2 eggs
4 cups flour
1 packet baking powder
1/2 teaspoon baking soda
2 packets Bourbon vanilla sugar
2 teaspoons cocoa
A handful of raisins
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and beat them with a mixer until the mixture becomes light in color and slightly frothy. Don’t rush, it helps the texture.
2. Pour in the milk and oil. Continue mixing on low speed, just until combined.
3. In a separate bowl, mix the flour with baking powder and baking soda. Add them to the liquid mixture in two batches, mixing briefly after each, just enough to eliminate lumps.
4. Add the vanilla sugar. Mix everything for a few seconds; the result should be a fairly soft batter that flows easily from a spoon.
5. Grease two loaf pans with oil and sprinkle flour over the entire surface. Shake off the excess.
6. Pour almost all the batter, divided equally, into the two pans. Leave a little batter in the bowl, about half a ladle.
7. In the remaining batter, add the cocoa and raisins. Mix well. Spoon this cocoa batter on top in each pan.
8. With a toothpick, draw zigzag lines through the batter to create a simple marbled pattern on the surface.
9. Place the pans in the preheated oven at 180°C. Bake for 30-35 minutes. At the end, do the toothpick test: if it comes out clean from the center of the cake, they are done.
10. Remove the pans and let the cakes sit for 10 minutes, then you can remove them from the pan onto a rack or a board. Let them cool completely before slicing.
11. If you like, dust with sugar or put a simple glaze, but the cake is also good left plain.
Why I make this recipe often
I make this cake especially when I need something that will last a few days and is suitable for snacks or breakfast. It doesn't require much attention and doesn't dry out quickly. It slices without crumbling, and I can adapt it with whatever I have in the pantry.
Tips and variations
Tips
- Use a mixer to combine the eggs and sugar well. It's the base of the texture.
- If you don’t have two loaf pans, you can use a round pan, but it shouldn’t be too large.
- Don’t fill the pans too full; the batter rises quite a bit.
- If using raisins, it’s good to pick out any seeds and rinse them briefly beforehand.
Substitutions
- The oil can be replaced with olive oil for a different flavor. If you use this type of oil, the taste will resemble Greek cake.
- Vanilla sugar can be swapped with vanilla extract, but be careful with the dosage so it doesn’t overpower the other flavors.
- White flour can be mixed half and half with whole wheat flour, but the cake will be denser.
Variations
- You can add chopped nuts, pieces of Turkish delight, or candied fruit after pouring the batter into the pan.
- If you don’t have raisins, dried cranberries or finely chopped apricots work too.
- For a different look, you can mix a larger portion of batter with cocoa, but the final texture will be more intense.
Serving ideas
- It’s good plain, sliced, with a glass of cold or warm milk.
- You can serve it with yogurt or a thinner sour cream.
- For dessert, put a spoonful of jam or fruit preserve on top of each slice.
Frequently asked questions
1. What type of oil can I use?
You can use sunflower oil or olive oil. Both work. Olive oil slightly changes the taste, making it closer to the cake from Greece.
2. How do I know for sure that the cake is baked?
When the edges have slightly pulled away from the pan and the toothpick comes out clean from the center, you can turn off the oven. Don’t leave it too long, or it may dry out.
3. Can I make the cake without cocoa and raisins?
Yes, you can skip the cocoa and raisins if you want a simple cake without add-ins. The base batter remains the same.
4. Can I use another type of sugar?
You can replace white sugar with brown sugar, but the cake will have a darker color and slightly different flavor.
5. Do the pans need to be floured?
It helps the cake not to stick. If you have parchment paper, you can use that too, but the exterior result may be slightly different.
Nutritional values (estimates)
Per slice (from 16 slices, thicker cut):
Calories: approx. 170-190 kcal
Protein: 3-4 g
Carbohydrates: 30-32 g
Fats: 5-6 g
Values may vary depending on the chosen ingredients and add-ins (raisins, nuts, etc.). It’s a dessert lower in fat than butter cakes.
Storage and reheating
The cake keeps at room temperature in a bag or closed box. It lasts 3-4 days without problems, and it doesn’t dry out quickly. It doesn’t need reheating, but if you want, you can warm it briefly in the microwave (10 seconds per slice). The cake doesn’t freeze very well – the texture changes after thawing, but it can be done if you have no other option.
This is the recipe as I prepare it at home, without unnecessary steps and complications.