You know those days when we just want something sweet and homemade, but nothing fancy? That's exactly how I felt last weekend.

I wasn't in the mood for strawberries or cookies—just a soft, fluffy cake. So I made this easy basic cake, and wow, it turned out so good I had to share it with you all.

What We'll Need?

This recipe makes one 6-inch soft cake—perfect for small gatherings or tea time.

For the cake:

3 eggs

45g milk (room temperature)

35g corn oil (or any light cooking oil)

56g cake flour

40g fine sugar

Simple stuff, right?

Step 1: Mix the Wet Ingredients

First, I warmed the milk a little—just slightly warm, not hot. Then I added the corn oil and stirred it together. This mix helps keep the cake moist and soft.

Step 2: Add the Flour

Next, I sifted in the cake flour. Don't skip the sifting—it keeps the batter smooth. I stirred it in gently until it looked like a creamy paste.

Step 3: Separate the Eggs

I cracked 3 eggs and separated the yolks from the whites. The yolks went straight into the flour mixture, and I stirred until everything was smooth and blended.

Step 4: Whip the Egg Whites

In a clean bowl, I used my hand mixer to beat the egg whites. After about a minute, I added the 40g of sugar slowly, little by little. I kept whipping until the mixture formed soft peaks—fluffy but not stiff.

Step 5: Combine Gently

Now comes the folding part. I added the egg white foam to the yolk batter in 3 parts. I used a spatula and folded carefully, so I wouldn't lose all that air I worked into the egg whites. The final batter was smooth, light, and a bit bubbly.

Step 6: Bake the Cake

I poured the batter into a 6-inch round cake pan (lined just at the bottom). Then I tapped the pan lightly on the table to remove big air bubbles. I baked it in a preheated oven:

140°C (284°F) for 10 minutes

Then reduced to 125°C (257°F) for 30 minutes

Once done, I flipped the pan upside down and let it cool on a rack to prevent it from shrinking.

Step 7: Let It Cool, Then Slice

After the cake cooled completely, I removed it from the pan. It smelled so good—just sweet enough, soft inside, and golden outside. I sliced it into layers, but honestly, it's perfect even without any frosting.

Optional: Add Cream or Jam

If you're feeling fancy, you can add a little whipped cream, fruit jam, or even dust some powdered sugar on top. But if you're like me and just want a plain snack cake—it's great as is!

Real Talk: Why I Love This Cake

I've made this cake a few times, and here's why I always come back to it:

- No weird ingredients – Everything's already in the kitchen.

- Not too sweet – Just enough sugar to satisfy a craving.

- Soft and bouncy – Almost like a sponge.

- Works for anything – Breakfast, snack, or dessert.

Give It a Try!

Lykkers, if you're craving something simple and homemade, this is the cake to try. It's relaxing to make, and even better to eat. No fancy toppings, no stress—just a good ol' soft cake made with love.

Let me know if you bake it too—I'd love to hear how yours turns out!