- 2 large eggs
- 3/4 cup (2 dl) sugar
- 1/2 stick (50 g) butter
- 1/2 cup (1 dl) milk
- 1 – 1 1/4 cup (2.5 – 3 dl) all-purpose flour (use larger amount if adding wet ingredients like fruit and berries)
- 2 tsp vanilla sugar, or 1 tsp vanilla extract
- 1 tsp baking powder
- butter and bread crumbs for the pan (unless lining with parchment paper)
Set the oven to 400°F (200°C) for muffins and sheet cakes, or 350°F (175°C) for larger/thicker cakes.
Melt a little butter and brush the inside of the baking pan, then toss bread crumbs to coat (or line with parchment paper).
Fold/stir in sifted dry ingredients.
Transfer to the breaded/lined baking pan or muffin tray and bake for 15 – 20 minutes (muffins and sheet cakes) or 35-45 minutes (larger/thicker cakes). A toothpick or cake tester should come out dry, but do not open the oven too early or the cake may collapse.
Allow to cool before removing it from the pan.
2 thoughts on “Sockerkaka (Basic Vanilla Cake)”
The Swedish methode is the easiest and as good as the American.
Both work equally well, but I too prefer the “Swedish” method. Thanks for commenting and I wish you a happy new year!