- 1 cup (2 sticks / 225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (about 4–5 large) eggs, lightly beaten
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) milk or buttermilk
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
💡 Pro Tips:
- Butter must be softened—not melted—to trap air for rise.
- Eggs at room temp blend smoother.
- Don’t overmix—stir until just combined.
Step-by-Step Instructions (Simple, Reliable, Foolproof)
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round or square pan (or line with parchment).
2. Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (3–4 mins).
3. Add Eggs
- Gradually add beaten eggs, mixing well after each addition.
4. Alternate Dry & Wet
- Whisk flour, baking powder, and salt in a separate bowl.
- Add ⅓ flour mixture, then ½ milk, then ⅓ flour, then remaining milk, then last of flour.
- Mix until just combined. Stir in vanilla.
5. Bake to Perfection
- Pour into pan. Smooth top.
- Bake 30–35 minutes, until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
Delicious Variations
- Chocolate Cuppa Cake: Replace ¼ cup flour with ¼ cup cocoa powder
- Lemon Drizzle: Add zest of 1 lemon + glaze with lemon juice + powdered sugar
- Spice Cake: Add 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves
- Marble Cake: Swirl in 2 tbsp melted chocolate before baking
Serving Suggestions
- 🍓 Classic: Dust with powdered sugar or top with whipped cream
- 🍫 Decadent: Warm with chocolate sauce and vanilla ice cream
- ☕ Teatime: Slice thin and serve with coffee or chai
- 🎂 Birthday-ready: Frost with buttercream or cream cheese frosting
Make-Ahead & Storage Tips
- Stays moist 3–4 days at room temperature (covered).
- Freeze unfrosted cake for up to 2 months—thaw, then glaze or frost.
- Best served day-of, but reheats beautifully in a 300°F oven for 5 minutes.
Frequently Asked Questions
Q: Can I use a different cup size?
A: Yes! Just keep ratios equal. A teacup (~½ cup) makes 6–8 cupcakes.
Q: Gluten-free?
A: Yes! Use 1:1 GF flour blend (like Bob’s Red Mill).
Q: Can I make it dairy-free?
A: Use plant-based butter and milk—but texture may be slightly denser.
Q: Why is it called “Cuppa Cuppa”?
A: From the British “cuppa” (cup of tea)—implying you can bake it with your teacup!
A Cake Full of Quiet Wisdom
Cuppa Cuppa Cake isn’t flashy—but it’s reliable, humble, and deeply satisfying. It’s proof that great baking doesn’t require gadgets, just balance, simplicity, and a little butter.
So grab your favorite mug, scoop with confidence, and bake like generations before you. Because sometimes, the best recipes aren’t written in grams—they’re measured in cups, joy, and shared slices.
“Good cake doesn’t need a scale—it just needs a cup and a heart.” 🫖🍰✨