Are you looking for a delicious and healthy cake recipe that doesn't compromise on flavor? Look no further! This whole wheat cake recipe is perfect for those seeking a wholesome dessert without sacrificing taste. It's surprisingly moist, subtly nutty, and incredibly easy to make, perfect for both weeknight baking and special occasions. This recipe is a testament to how homemade cooking can deliver delicious dishes that are both satisfying and good for you. It's one of the best recipes for those aiming for healthy meals without the effort.
Ingredients:
- 1 ½ cups whole wheat flour (for a lighter texture, you can use a blend of whole wheat and all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This simple step ensures your cake releases easily.
Mixing the Dry Ingredients:
- In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents throughout the cake.
Creaming the Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but it's possible with a hand mixer or even a good amount of elbow grease!
Adding the Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate each egg before adding the next.
Combining Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
Adding the Nuts (Optional):
- Gently fold in the chopped nuts, if using.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is a little different, so keep an eye on it towards the end of the baking time.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, frost it, or enjoy it plain.
Tips for the Best Whole Wheat Cake:
- Room temperature ingredients: Using softened butter and room-temperature eggs will create a smoother, more evenly mixed batter.
- Don't overmix: Overmixing develops gluten, leading to a tough cake. Mix only until the ingredients are just combined.
- Check for doneness: Use a wooden skewer or toothpick to check if the cake is done. It should come out clean.
Variations:
- Add spices: Incorporate cinnamon, nutmeg, or cardamom for a warm, comforting flavor.
- Fruit additions: Fold in blueberries, raspberries, or chopped apples for extra moisture and flavor.
- Different nuts: Substitute the walnuts or pecans with other nuts like almonds or hazelnuts.
- Citrus zest: Add lemon or orange zest for a brighter, more vibrant flavor.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300 (depending on variations and serving size)
- Protein: Around 4-5g
- Fat: Around 10-12g
- Carbohydrates: Around 35-40g
- Fiber: Around 3-4g
This easy recipe provides a quick dinner option or a perfect dessert, making it a versatile addition to your healthy meal repertoire. Enjoy!