18th Classic Queen’s Cake
A delightful and historic cake recipe inspired by 18th-century baking traditions! This simple yet elegant cake features warm spices, a soft texture, and can be easily adapted for gluten-free or vegan preferences.
Ingredients
Flour:
- 2 cups all-purpose flour Use a 1:1 gluten-free blend for a gluten-free version.
Butter:
- ½ cup unsalted butter softened (Replace with vegan butter for a dairy-free cake.)
Sugar:
- 1 cup granulated sugar
Eggs:
- 3 large eggs Substitute each egg with ¼ cup unsweetened applesauce or flaxseed meal mixed with water for a vegan option.
Milk:
- ½ cup whole milk Use almond or oat milk for a dairy-free alternative.
- Leavening & Seasoning:
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- A pinch of cinnamon or nutmeg for a subtle warm spice note
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour your cake pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients
- In a large bowl, sift together the flour, baking powder, and salt.
- This helps distribute the leavening agent evenly for a consistent rise.
Cream Butter and Sugar
- In another bowl, beat butter and sugar until light and fluffy.
- Mix in vanilla extract and a pinch of cinnamon or nutmeg for extra warmth.
Combine Wet Ingredients
- Add the eggs (or applesauce substitute) one at a time, mixing well.
- Slowly pour in the milk (or plant-based alternative) and stir until smooth.
Integrate the Mixtures
- Gradually fold the dry ingredients into the wet mixture.
- Stir gently to keep the batter light and airy.
Final Preparations
- Transfer the batter into the prepared cake pan.
- Smooth the top and optionally sprinkle extra spices for added aroma.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
- Let the cake cool for 10 minutes before removing from the pan.
- Serve plain, dusted with powdered sugar, or topped with fresh berries.
Video
Notes
For extra moisture: Add ½ cup of yogurt (or dairy-free yogurt) to the batter.
Want a richer flavor? Add ¼ teaspoon almond extract alongside the vanilla.
Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Want a richer flavor? Add ¼ teaspoon almond extract alongside the vanilla.
Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.