Quick Mix Cake Recipe

This cake recipe comes straight out of my Mum’s Primary School Cookbook published in 1951 and was the first thing I learnt to bake.

I love it because it’s so quick and easy and you pretty much always have the ingredients on hand in your fridge and pantry.

It’s easy to make a double batch and freeze the other half for school lunches or for when friends drop in unexpectedly.


15 mins prep
40 mins cooking

1 x cup of sugar
2 x eggs
125 gms butter, melted
11/2 cups self raising flour, sifted
1/2 cup of milk


Chocolate: Put in a little less flour and add 2 tbsp of baking cocoa – this is the one I am making
Vanilla: Add a few drops of vanilla essence
Citrus: Add the grated rind of a lemon or orange


  1. Preheat oven to 180 degrees Celcius
  2. In a large bowl or food processor sift the flour and cocoa and add the sugar, eggs and milk.
  3. Melt the butter in the microwave and add this to the mixture
  4. I find my food processor whizzes everything up really well but if you have a mix master even better, or you can use old fashioned elbow grease!
  5. Grease and line a 22cm round cake tin with baking paper. You could also use a square one or two loaf tins. (Obviously if you were entering a cooking competition you would take a bit more care than I have but I have never had my kids refuse cake due to messy cake corners.)
  6. Pour the batter into the tin and spread evenly. Drop the tin a couple of times gently on the counter to disperse any air bubbles.
  7. Bake for approximately 40 minutes or until you can insert a skewer and it comes out clean.
  8. Turn the cake out onto a wire rack to cool and gently pull the baking paper off.

It can be eaten warm as is or you can sprinkle a bit of icing sugar over the top once it has cooled down a bit.

If you want something a bit more sugary (like I did) you can add icing on top


2 x tbsp of butter melted
2 x cups icing sugar
Boiling water


  1. Melt the butter in a heatproof jug in the microwave
  2. Pour in approx 1.5 x cups of icing sugar and mix, adding small amounts of boiling water at a time until you reach the right consistency.
  3. Spread!

Don’t ask me why the icing had to be blue, it wasn’t my choice.

Personally I prefer to add a little bit of cocoa to make a chocolate icing to match but hey, that’s just me.


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