How to Make Brazilian "Everyday" Cake
Brazilian Everyday Cake
It's called an everyday cake for a reason. This means that you can choose to make it whenever you want—and most likely won't have to go out to buy any ingredients. It is also quick and simple to make. While it does take a while to bake, preparing the batter takes less than ten minutes, and decorating it afterward can be done in just two minutes. This is a recipe you can use when you don't want to give your guests something store-bought and unoriginal, but at the same time don't have the time and energy to prepare something too complicated. You can also use it to prepare a simple and delicious evening dessert for your children.
A Layered Cake
This variation of the recipe is a tiny bit more complicated, but this is certainly compensated by the taste and appearance. A layered cake looks a lot more like those that you see for sale at your local grocery store, and you can get a moister cake this way. A single-layer cake is the better option when you're in a hurry and/or only have one baking pan at home. Another consideration is that a moist cake may not always be the best option if you are going to transport it to work or to a school bake sale.
- Prep Time: 5–10 minutes
- Baking Time: 30–40 minutes (per layer)
- Decoration time: 5–10 minutes
- Makes: 1 30cm x 60 cm cake, Serves 25 (depends on how you cut it)
- 4 eggs
- 2 tbsp of butter (or margarine)
- 2 cups of sugar
- 1 cup of milk (OR 1/2 cup of powdered milk and 1 cup of water)
- 1 1/2 tbsp of baking soda
Optional Ingredients to Make the Cake More Special
You can add some/all/none of these ingredients depending on what you have at hand and what you enjoy.
- finely grated lemon/orange peel: Add this if you want the cake to have a hint of sour. Some don't like it, while others say that the cake tastes bland without it.
- juice of one lemon/orange: Similar to the peel it gives the cake a hint of sour. The juice also makes the cake moister and more aromatic.
- shredded coconut to taste: This is a topping ingredient, but some people like to add some to the batter as well.
Step 1. Making the Batter
- Grease the pan with butter/margarine and flour. I was told that flour prevents the cake from sticking to the pan and that is true, but the dry flour sticks to the cake. When making the cake for myself, I use flour when greasing the pan, but not when baking something to sell. Another of this cake's advantages is its size. The pan I use for it is 30 by 60 centimeters. You may consider halving the recipe if you want a smaller cake.
- Preheat your oven to 400 F (205 C).
- Add all ingredients to a large bowl.
- Mix with an electric mixer on medium/high for around 15 minutes. The mixture should be very thoroughly blended.
Step 2. Baking the Cake
This is the time to decide if you're going to make a layered cake or just go with the single-layer variation.
For a layered cake, split the batter in two (three) even parts. It helps if you have several pans of the same size or aren't in a hurry. Pour equal amounts of batter into your pans. If you only have one, then pour a third or half into it. Bake each layer for 30–40 minutes or until golden.
For a single layer cake, pour all the batter into your one pan and bake for 30-40 minutes or until golden.
Hot out of the Oven!
- Sweetened condensed milk
- Shredded coconut
- Dulce de leche—If you want to spice it up
Instructions for Decorating the Cake
For a single layer cake:
- Take it out of the oven and let cool for a bit, while you prepare the ingredients.
- Take the cake out of the pan.
- Spread a layer of sweetened condensed milk (or dulce de leche) over the top of your warm cake. Add another layer and wait for it to soak in. Don't be afraid if your topping runs over the cake's sides. As a general rule, the thicker the layer of sweetened condensed milk (or dulce de leche), the more likely your guests or kids are to like the cake.
- Next, generously sprinkle some shredded coconut on top.
- Serve right away if in a hurry or let the topping soak in more to give you a moister cake.
For a layered cake:
I often make a two-layered cake, since it's simpler and still tastes great. The instructions are similar if you choose to make a three-layer cake.
- Decorate the cake layer by layer and while they're still warm. Pick a layer to be your bottom layer and spread a layer of sweetened condensed milk (or dulce de leche) on it. When making a layered cake, I usually use dulce de leche for one layer and sweetened condensed milk for the other. A thicker layer makes for a moister and more delicious cake, but that depends on your preference.
- Repeat the procedure for the top layer. You can let the topping run over the edges—it only makes it look more delicious.
- Sprinkle coconut on top of the cake. The sweetened condensed milk (or dulce de leche) will make it stick.
- Let the cake absorb the topping or serve immediately.
- Brazilians like to have this cake with a cup of coffee.
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© 2018 Janisa