Kickstart your baking adventure with this Ugly Duckling Cake, a recipe that proves beauty is more than skin deep. This cake might not win any beauty contests, but its rich flavors and moist texture will make it the star of any dessert table. Perfect for those who believe in substance over style.
Why This Recipe Works
- The combination of buttermilk and oil ensures a moist crumb that stays tender for days.
- A generous amount of vanilla and almond extracts gives this cake a depth of flavor that’s hard to resist.
- The simple glaze not only adds sweetness but also seeps into the cake, making every bite irresistible.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 1 cup powdered sugar
- 2 tbsp milk
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures your dry ingredients are evenly distributed for a uniform bake.
Mix Wet Ingredients
In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and almond extract. Whisk until smooth. The buttermilk reacts with the baking soda to give your cake a light and fluffy texture.
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to a tough cake. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Glaze
While the cake is baking, whisk together the powdered sugar and milk until smooth. Adjust the consistency by adding more milk if necessary. The glaze should be pourable but not too thin.
Glaze and Serve
Once the cake is out of the oven and slightly cooled, drizzle the glaze over the top. Allow it to set for a few minutes before serving. The glaze will soak into the cake, adding moisture and sweetness.
Tips and Tricks
For an even more flavorful cake, try toasting the flour before using it. This adds a nutty depth to the cake’s flavor. If you’re out of buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Lastly, for a decorative touch, sprinkle some sliced almonds or coconut flakes on top of the glaze before it sets.
Recipe Variations
- Chocolate Ugly Duckling Cake: Add 1/2 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Lemon Ugly Duckling Cake: Replace the almond extract with lemon extract and add the zest of one lemon to the batter for a citrusy flavor.
- Spiced Ugly Duckling Cake: Mix in 1 tsp cinnamon and 1/2 tsp nutmeg with the dry ingredients for a warm, spiced cake.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitution blend to ensure the texture remains similar.
How should I store the Ugly Duckling Cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it, but bring it to room temperature before serving for the best flavor and texture.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This Ugly Duckling Cake is a testament to the fact that the best things aren’t always the prettiest. With its moist texture, rich flavors, and simple preparation, it’s sure to become a favorite. Whether you’re serving it at a party or enjoying a slice with your coffee, this cake delivers on taste every time.
