Next, I add the eggs, sugar, oil, milk, and vanilla extract directly into the blender. I blend everything for about 1–2 minutes until the mixture becomes smooth and slightly frothy. The texture at this stage reminds me of a light custard.
Then I add the flour and baking powder to the blender. I pulse a few times instead of blending continuously because I’ve found that overmixing can affect the cake’s texture. The batter should be smooth but not overworked.
Finally, I pour the batter into the prepared pan and bake for about 30–35 minutes. I check it with a toothpick—when it comes out clean, the cake is ready. After baking, I let it cool slightly before slicing.
Pro Tips for Best Results
One thing I’ve learned after making this cake several times is to blend the wet ingredients first before adding the flour. It helps create a smoother batter.
Another tip is not to overblend once the flour is added. I’ve tried both ways, and pulsing gently gives a softer, fluffier texture.
I also like using room temperature ingredients. It helps everything blend more evenly and improves the final texture.
Common Mistakes to Avoid
The first mistake I made was blending the batter too long after adding the flour. It made the cake slightly dense instead of light. Another mistake is skipping greasing the pan properly. The cake can stick and break when removing it. (See the next page below to continue…)