The 12 tablespoons cake is one of those genius recipes that proves baking doesn’t have to be complicated. No kitchen scale, no measuring cups—just a simple tablespoon and a few basic ingredients.
Soft, fragrant, and incredibly easy, this cake is perfect for breakfast, snack time, or a last-minute dessert. If you’re looking for a foolproof recipe that always works, this is the one to save.
What Is the 12 Tablespoons Cake?
The 12 tablespoons cake is a classic no-scale cake recipe where the main ingredients—flour, sugar, water, and oil—are all measured using the same unit: 12 tablespoons.
This method makes baking more accessible and almost error-proof, especially for those who don’t own a kitchen scale or want a quick, stress-free dessert.
Why Everyone Will Love This Cake
- No scale required: just use a tablespoon
- Soft, light, and perfectly balanced
- Made with simple pantry ingredients
- Ideal for beginners
- Customizable with citrus, cocoa, or chocolate chips
Tips for a Perfect Result
- Use room-temperature eggs for better volume
- Don’t overmix once the flour is added
- Add orange zest, chocolate chips, or cocoa powder for variations
- If the top browns too quickly, cover loosely with foil
Frequently Asked Questions
Can I make this cake without an electric mixer?
Yes, you can mix it by hand with a whisk, but beating the eggs well is key for a fluffy texture.
Can I replace the lemon zest?
Absolutely. Orange zest or vanilla extract work perfectly.
Can I make it dairy-free?
This cake is already dairy-free, making it suitable for many diets.
Why is my cake dense?
This usually happens if the eggs aren’t beaten enough or if the batter is overmixed.
How to Store
Store the cake under a cake dome or in an airtight container at room temperature for up to 3 days.
How to Freeze
You can freeze the cake, whole or sliced, wrapped tightly, for up to 2 months. Thaw at room temperature before serving.
Ingredients
How to Make the 12 Tablespoons Cake
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Start by preparing a tablespoon, which will be your only measuring tool for the recipe.
Start by preparing a tablespoon, which will be your only measuring tool for the recipe.
Crack the eggs into a large bowl and add the granulated sugar. Beat with an electric mixer for 3–4 minutes, until the mixture becomes pale, light, and fluffy.
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Crack the eggs into a large bowl and add the granulated sugar. Beat with an electric mixer for 3–4 minutes, until the mixture becomes pale, light, and fluffy.
Sift together the flour and baking powder, then add them to the bowl. Mix at low speed just until you obtain a homogeneous, lump-free batter.
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Line a 20–22cm cake pan with parchment paper, pour in the batter, and level the surface.
Line a 20–22cm cake pan with parchment paper, pour in the batter, and level the surface.
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Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. Always check with a toothpick: if it comes out clean, the cake is ready.
Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. Always check with a toothpick: if it comes out clean, the cake is ready.
Let it cool completely, then finish with a light dusting of powdered sugar.
Let it cool completely, then finish with a light dusting of powdered sugar.
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