Quick Cake

After the great moistness wars of the 1990s, it seems like all boxes of cake mix range from SUPER MOIST to HELLA SUPER MOIST.

That's fine, I guess. To me, the texture is getting farther and farther away from actual cake and closer to something that is individually wrapped.

I find it easier to work with cakes that are a little firmer. The following recipe is for a quick and easy homemade cake. There are a lot more complicated ways out there, with eggs separations, stiff peaks and temperature control. I'll publish one of those guys some time in the future. Those are great if you have all day; this is for people with shit to do.

1. Set out 2 eggs, a stick of butter, and a little over 1/2 cup of milk. You want these to be at room temperature when you start mixing.

2. Turn on the oven to 375.

3. Grease and flour 2 cake pans. Round 8 inches are preferable, but square ones will work too. Remember, wider pans will cook faster and narrower ones will cook slower. It's science!

4. In your mixer, or into a big bowl that works well with a hand mixer, add 7/4 cup cake flour, a cup of sugar, and a bit of salt. (If you are using salted butter, don't bother with more than a sprinkle. Otherwise, you want about a 1/2 teaspoon.)

5. Mix that up a bit to get everything uniform.

6. Add your eggs milk and butter, and slowly mix. Make sure you stop and check the bottom to make sure that all the dry ingredients have gotten wet.

7. Put a little vanilla extract, almond extract, or whatever you feel like, and mix that in.

8. Mix in 1/2 Tablespoon of baking powder.

9. Pour them into your two cake pans and toss those into the oven for about 20 minutes.

Now you've got some cake. After they are done, let them cool for a little bit, then you can frost them and stack them.

You might want to use a serrated knife to flatten the bulbous side of the bottom layer of cake, so the top can rest easily.

All in all, I think you'll fine it quite easy to make this cake.