Creative Name: Velvet‑Vanilla Pocket Cake
Why it works: Only 7 shelf‑stable (or nearly‑shelf‑stable) staples are needed, and the whole thing comes together in one bowl in under 30 minutes.
Ingredients (exactly 7)
- All‑purpose flour – ½ cup (65 g)
- Granulated sugar – ¼ cup (50 g)
- Baking powder – ½ tsp
- Whole milk – ½ cup (120 ml)
- Large egg – 1
- Unsalted butter – 2 tbsp (30 g), melted
- Vanilla extract – 1 tsp
Optional pinch of salt can be added to the dry mix for flavor, but it isn’t counted toward the 7 ingredients.
Instructions
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Prep the pan
- Preheat your oven to 350 °F (175 °C).
- Lightly grease a 5‑inch (≈12 cm) ramekin, a small loaf pan, or a muffin tin.
-
Mix dry ingredients
- In a medium bowl whisk together the flour, sugar, and baking powder.
-
Mix wet ingredients
- In a separate bowl whisk the milk, egg, melted butter, and vanilla extract until combined.
-
Combine
- Pour the wet mixture into the dry ingredients. Stir gently just until the batter is uniform (a few small lumps are fine—do not overmix).
-
Bake
- Transfer the batter to the prepared pan.
- Bake for 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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Cool & serve
- Let the cake cool in the pan for 5 minutes, then invert onto a plate.
- Serve warm as‑is, dusted with a little powdered sugar, or drizzled with honey or melted chocolate if you have them on hand.
Time Estimate
- Prep time: ~10 minutes
- Cook time: ~20 minutes
- Total time: ~30 minutes
Yields 1 small cake (serves 1‑2). Double the amounts to make a regular‑size loaf (increase baking time to ~30 minutes).
Enjoy this simple, fluffy, vanilla‑ scented treat with a cup of tea or coffee!