Contents
- 1 okay so, I have to tell you about this cake that literally saved my sanity last month
- 1.1
- 1.2 Why this recipe actually works
- 1.3
- 1.4 ingredients (with my notes) CUPA CUPA CAKE
- 1.5
- 1.6 How to make it (step-by-step but like, casual)
- 1.7
- 1.8 Tips & variations (because I’ve made this like 47 times)
- 1.9
- 1.10 Storage (and a confession)
- 1.11
- 1.12 Nutrition facts (per slice, about 12 slices)
- 1.13
- 1.14 Questions people always ask me
okay so, I have to tell you about this cake that literally saved my sanity last month
My sister called me like two hours before her book club (she hosts it at her place every third Thursday, don’t ask me why Thursdays), completely panicking because she forgot to make dessert. And I’m like, “Do you have flour? Sugar? Butter?” She’s like “Yeah but I don’t have TIME for anything complicated.”
So I told her about this Cuppa Cuppa Cake and she thought I was making up the name lol. But seriously, it’s called that because the base recipe is literally a cup of this, a cup of that. Her book club ladies went CRAZY for it and now she makes it like every other week.
Gets messy. But worth it.
Why this recipe actually works
It uses equal parts of the main ingredients so you literally cannot mess up the ratios even if you’re distracted scrolling Instagram while you bake
The cake stays super moist for days because of the sour cream situation (or yogurt if that’s what you have, whatever)
You can mix it by hand which means less cleanup and also I don’t have to drag out my stand mixer that lives in the back of a cabinet behind the slow cooker I never use
It’s one of those recipes where people think you spent way more time than you actually did
The texture is like somewhere between a pound cake and a regular cake so it feels fancy but you made it in about 20 minutes of actual work
ingredients (with my notes) CUPA CUPA CAKE
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup | I’ve used cake flour too, works fine |
| Granulated sugar | 1 cup | The original “cuppa cuppa” part |
| Butter (softened) | 1 cup (2 sticks) | Leave it out for like an hour, or microwave for 10 seconds if you forget |
| Eggs | 4 large | Room temp is better but I always forget |
| Sour cream or Greek yogurt | 1 cup | Seriously either one works |
| Vanilla extract | 2 teaspoons | The real stuff if you have it |
| Baking powder | 1½ teaspoons | Make sure it’s not expired (mine was once, cake didn’t rise, ugh) |
| Salt | ½ teaspoon | Don’t skip this |
| Optional: lemon zest | From 1 lemon | This is my favorite variation |
How to make it (step-by-step but like, casual)
So preheat your oven to 350°F. I always forget this step and then I’m just standing there with batter in a pan waiting for the oven to heat up like an idiot.
Grease and flour a bundt pan or a 9×13 pan, whatever you have. I use the bundt because it looks fancier and people think I tried harder than I did. You can also use that baking spray with flour in it. Game changer.
Okay so in a big bowl, cream together the butter and sugar until it’s fluffy. This takes maybe 3-4 minutes if you’re using an electric mixer, longer if you’re doing it by hand (which I’ve done when my mixer broke and I was too lazy to buy a new one for like two months).
Add the eggs one at a time and mix after each one. My mom always told me this makes a difference and honestly I don’t know if it does but I do it anyway because what if she’s right, you know?
Trust me on this next part. Mix in the sour cream and vanilla until it’s all combined. The batter will look a little weird and separated maybe but that’s normal.
In a different bowl (I know, more dishes, sorry), whisk together the flour, baking powder, and salt. Just like 30 seconds to get it mixed.
Fold the dry ingredients into the wet stuff and mix until you don’t see any more flour streaks. Don’t overmix or whatever, but also I’ve definitely overmixed before and it was still fine so don’t stress too much about it.
Pour it into your pan and smooth the top a little bit. It doesn’t have to be perfect. Mine never is.
Bake for about 45-55 minutes for a bundt pan, maybe 35-40 for a 9×13. You’ll know it’s done when a toothpick comes out clean or with just a few crumbs. My oven runs hot so I always check at like 40 minutes.
Let it cool in the pan for maybe 10-15 minutes, then flip it out onto a plate or cooling rack. If you’re using a bundt pan and it sticks, just run a knife around the edges and say a little prayer lol.
Tips & variations (because I’ve made this like 47 times)
- Lemon version: Add the zest of one lemon to the batter and make a simple glaze with powdered sugar and lemon juice. Drizzle it on top when the cake is cool. This is my go-to for spring and summer.
- Chocolate chip: Fold in about a cup of chocolate chips at the end. My nephew requests this version for his birthday every year.
- Almond: Swap half the vanilla for almond extract. Tastes fancy, very little effort.
- Glaze it: Honestly any glaze works. Cream cheese frosting, chocolate ganache, or just dust it with powdered sugar if you’re feeling lazy (me, always).
Storage (and a confession)
Keep it covered at room temperature for like 3-4 days, or in the fridge for about a week. It actually gets MORE moist after a day which is weird but cool.
Real talk though, I once made three of these in one week for different things (a bake sale, a dinner party, and just because I wanted cake) and I forgot to label the containers. Found one in my fridge like two weeks later and had NO idea which batch it was from or if it was even safe to eat. Threw it out. Label your stuff, people.
You can also freeze slices wrapped in plastic wrap and then foil for up to 3 months. I do this when I make a bundt and it’s just me and my husband because otherwise we’ll eat the whole thing in two days.
Nutrition facts (per slice, about 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Fat | 18g |
| Carbohydrates | 38g |
| Protein | 5g |
| Sugar | 24g |
| Sodium | 180mg |
Listen, it’s cake. It’s not supposed to be healthy. If you want healthy, eat an apple or whatever.
Questions people always ask me
