The Best Self Rising Cake Recipe | Camila Made (2024)

A Self Rising Cake is a quick cake that uses self-rising flour rather than all-purpose flour, eliminating the need for baking powder or baking soda and making it perfect for anyone looking for a quick and easy dessert. Today's recipe we are sharing is a family favorite! It is simple, easy, and delicious; the Self Rising Cake has a rich flavor that tastes perfect with hot coffee or tea.Best of all, this Self Rising Cake is extremely versatile! You can customize your taste with what you have in the pantry by adding different extracts, cinnamon, nutmeg, chocolate chips, or any other desired ingredient.

Tell me more about this Self Rising Cake.

This Self Rising Cake is perfect for every occasion, whether a birthday or an anniversary because it's versatile! This Self Rising Cake is moist and tender, with a light and fluffy texture and subtle hints of vanilla. Plus, the recipe is very easy to follow and can be whipped up in less than 1 hour from start to finish making it a great go-to recipe for when you need something quick and easy or unexpected company.

What is a Self Rising Cake?

A Self Rising Cake is a quick and easy alternative to elaborate cakes. It uses self-rising flour rather than all-purpose flour, which contains a leavening agent, salt, and other ingredients, eliminating the need for additional leavening, such as baking powder or baking soda. As a result, it delivers tender and fluffy cakes every time, making it a staple in any kitchen that wants a quick and easy dessert.

Ingredients

Note:The full ingredients list is provided in the recipe card below.

• Self-rising flour: To ensure a light and fluffy texture.
• Eggs: It provides structure, moisture, and richness.
• Pure Vanilla Extract: For Flavor.
• Butter: Unsalted Butter. (I use Smart Balance Original Butter Spread).
• Sugar: It creates light and tender crumbs.
• Buttermilk: It adds body and a softer texture to the Self Rising Cake. (See Notes for Homemade Buttermilk Substitution or use whole milk).

• Mixing bowls
• Measuring cups
• Whisk
• Spatula
• Cake pans

How to Make Self Rising Cake

Note:The full instructions are provided in the recipe card below.

Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. In a large bowl, sift together the self-rising flour. Set aside. In the stand mixer bowl, beat the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine vanilla extract and buttermilk.

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated. Pour the cake batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start pulling away from the pan's sides. Let it cool in the pan for 10 minutes, then invert it onto a rack and cool it completely.

Substitutions

• Self-rising flour: If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt for every cup of all-purpose flour. Sift or whisk the ingredients together before using.
• Buttermilk: If you don't have buttermilk, you can make a homemade substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, and then filling the rest with milk (whole or 2%). Let it sit for 5-10 minutes until it curdles slightly before using.
• Unsalted butter: If you only have salted butter on hand, you can use it in the recipe, but reduce the added salt by half to account for the salt in the butter.
• Sugar: You can experiment with different types of sugar, such as granulated sugar, brown sugar, or a combination of both, to customize the flavor and sweetness of the cake.
• Flavorings: While the recipe calls for vanilla extract, experiment with flavorings such as almond extract, lemon zest, or a splash of rum or bourbon to add a different dimension to the cake's flavor.

Variations

• Citrus Twist: Add the zest of a lemon, orange, or lime to the batter for a refreshing citrus flavor. You can also squeeze some fresh citrus juice into the batter for added tanginess.
• Chocolate Lover's Delight: Fold in chocolate chips or chunks into the batter for a chocolatey surprise in every bite. Add cocoa powder to the batter to make it a chocolate Self Rising Cake.
• Nutty Delights: Mix chopped nuts such as walnuts, almonds, or pecans for added crunch and flavor. Toasting the nuts before adding them will enhance their flavor even more.
• Spiced Infusion: Add warm spices like cinnamon, nutmeg, or cardamom to the batter for a cozy and aromatic twist. You can also add a sprinkle of pumpkin spice for a seasonal variation.
• Fruity Burst: Gently fold fresh or frozen berries, such as blueberries, raspberries, or diced strawberries, into the batter. The bursts of fruit add a lovely burst of flavor and color.

How to Serve

How to Store & Re-Heat

To store: Ensure it has cooled completely. Wrap it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. Store the Self Rising Cake at room temperature for 2 to 3 days. If you need to store it longer, you can refrigerate it for up to a week.

To reheat: Preheat your oven to 350 degrees F (175 degrees C). Place the cake on a baking sheet and cover it loosely with aluminum foil to prevent excessive browning—warm the cake in the oven for 10 to 15 minutes or until it reaches your desired temperature. Alternatively, you can reheat individual cake slices in the microwave for 15 to 30 seconds on a microwave-safe plate. Keep a close eye on it to avoid overheating.

Make-Ahead

You have a few options if you prefer to make the Self Rising Cake beforehand. Firstly, you can prepare the cake batter according to the recipe instructions, pour it into the Bundt pan, and cover it tightly with plastic wrap or aluminum foil. Next, refrigerate the batter for up to 24 hours before baking. When you're ready to bake, remove the pan from the refrigerator and let it come to room temperature while preheating the oven. Then, bake the cake as the recipe directs, adjusting the baking time if needed. Alternatively, you can thoroughly bake the cake in advance and store it later.

Once the cake has completely cooled, wrap it tightly with plastic wrap or place it in an airtight container. You can store the cake at room temperature for 2 to 3 days or refrigerate it for up to a week. When you're ready to serve the make-ahead cake, you can enjoy it as is or reheat it following the earlier reheating instructions.

How to Freeze

To freeze the Self Rising Cake, you can follow these steps. First, ensure that the cake has thoroughly cooled. It's best to freeze the cake without frosting or glaze, as it may not freeze well. Next, wrap the cake tightly with several layers of plastic wrap, covering it entirely and sealing it tightly to prevent freezer burn. Then, put the wrapped cake in a freezer-safe container or a freezer bag. Label the container or bag with the date and contents for easy identification. The Self Rising Cake can be stored in the freezer for 2 to 3 months.

When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. This gradual thawing process helps maintain the cake's moisture. Once thawed, you can serve it as is or bring it to room temperature before adding any desired frosting or glaze. It's important to note that the texture may slightly change after freezing, but the Self Rising Cake will still be delicious.

Tips for Making The Best Self Rising Cake

• Follow the Recipe: Make sure to follow the directions for the SelfRising Cake recipe precisely.
• Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
• Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
• Butter and Flour the Pan: Butter a 12-cup Bundt pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
• Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything’s on the paper; when it’s time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don’t have one, whisk the dry ingredients for 30 seconds to combine.
• Beat in Eggs:One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It’s easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
• Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
• Pour Cake batter into prepared pan: Pour the Self Rising Cake batter into the bundt pan and smooth the top.
• Bake and Test for Doneness:Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the cake pulling away from the pan’s sides and feel a slight spring back when you lightly press on the top.
• Cool the Bundt Cake:Remove the Self Rising Cake cake from the oven and cool it in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.
• Slice and Serve: Allow the bundt cake to cool for 30 minutes before slicing.

FAQ

How Can I Make Self Rising CakeMore Tender?

One of the secrets to a tender Self Rising Cake is to sift the flour; the more sifted the flour, the more delicate the texture.

Can I Substitute the buttermilk?

You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best Self Rising Cake.

What is the secret to making a moist Self Rising Cake?

You can do a few things to ensure your Self Rising Cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the Self Rising Cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.

Why is my cake too dense or heavy?

Make sure you're not overmixing the batter. Overmixing can result in a dense cake.

Why did my cake sink in the center?

Check the oven temperature and avoid opening the oven door too early. A sudden drop in temperature can cause sinking.

What if the cake is too dry or crumbly?

Overbaking may be the issue. Adjust the baking time and ensure not to overcook the cake.

Why is there a strange taste in my cake?

Ensure your ingredients are fresh and not expired, especially the self-rising flour and vanilla extract.

• Vanilla Sheet Cake
• Orange Sheet Cake
• Coconut Sheet Cake
• Nesquick Chocolate Cake with Brigadeiro
• Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
• Pionono de dulce de Leche
• Yellow Cake

📋 Recipe