This cake is a nod to a cake recipe found on the Kirbie's cravings blog. I've reduced the recipe quantity, and made a couple of swaps. I frosted my cake with a Russian buttercream for a not too sweet frosting.
Ingredients
- 1.75 cups self-rising flour
- 0.75 cups vanilla-infused sugar
- 0.33 cups vegetable oil
- 1 cup carbonated water
- frosting of your choice , optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x 8-inch baking dish
-
2
Whisk together flour and sugar in a large bowl. Pour in oil and half of the carbonated water. Mix well ensuring the batter is smooth and lump free. Pour in the remaining carbonated water. Stir to thoroughly combine.
-
3
Pour batter into the prepared baking dish.
-
4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Remove from oven and allow to cool completely.
-
5
Frost with your choice of frosting if you like.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Goat Cheese and Arugula over Penne
This penne pasta dish with goat cheese and arugula is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Sheet Pan Chorizo with Potatoes and Asparagus for Two
Looking for a sheet pan dinner for two? Toss chorizo sausage, potatoes, and vegetables together in a single pan for a quick and easy weeknight dinner with a baked chorizo Spanish flare.
Dutch Oven Peach Cobbler for Camping
This is a tasty peach cobbler cooked in an old-fashioned Dutch oven over hot charcoal for camping.