Wheat Cake Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 pieces
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Calories
210 kcal
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Course
Dessert
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Cuisine
International
Wheat Cake Recipe
Description
This wheat cake integrates whole wheat flour and baking powder sifted together, mixed gently with sweetened condensed milk and vanilla extract. A hot mixture of butter, water, and sugar is boiled and then poured into the flour mixture to create a smooth batter. Gentle mixing prevents toughness by avoiding gluten overdevelopment.
Greased pans of 5 to 6 inches diameter or 6x6 inches square accommodate the cake, which bakes at 350°F (180°C). Baking times can vary from 30 minutes up to an hour, depending on oven characteristics. The resulting cake has a medium-flowing batter consistency and a moist, tender texture.
The recipe is adaptable: all-purpose or pastry flour can substitute whole wheat flour; salted butter or oils like sunflower oil can replace unsalted butter. Doubling the recipe suits layered cakes, appropriate for birthdays or celebrations, and evaporated milk plus added sugar can replace condensed milk. The cake keeps well, and its modest sweetness pairs well with various frostings or enjoy it plain.
This cake offers straightforward preparation and can be tailored easily to available ingredients or preferences without complex steps.
Ingredients
Dry ingredients
- 1 cup whole wheat flour or 120 grams
- ½ teaspoon baking powder
Wet ingredients
- ½ cup sweetened condensed milk or 125 ml
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
For butter solution
- 80 grams butter or about ⅓ cup heaped chilled butter cubes. you can also use salted butter, unsalted
- ½ cup water or 125 ml
- 4 tablespoons sugar
Instructions
Preparation
- Grease a 6x6 inches square pan with softened butter. You can also use a 5 to 6 inches round pan.
- In a seive, take the whole wheat flour and baking powder. Keep the sieve on top of a mixing bowl or pan.
- Sift both the dry ingredients. Preheat yout oven to 180 degrees celsius (350 degrees Fahrenheit) for 20 minutes.
- Add sweetened condensed milk to the sifted flour.
- Add vanilla extract.
- Do not mix. Simply set aside.
Making butter solution
- In another small frying pan or skillet, take unsalted butter, water and sugar.
- Keep the pan on a stovetop and on a low flame heat this mixture.
- The butter will melt initially. Do stir occasionally.
- Bring this mixture to a boil.
- Once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.
Making whole wheat cake batter
- With a wired whisk, begin to mix lightly.
- Mix with light pressure, so that over mixing does not happen.
- Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.
- Now pour the cake batter in the greased cake pan.
- Gently shake the pan or tap the sides.
Baking wheat cake
- Place the pan in a preheated oven. Bake at 180 degrees celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour.
- Oven temperatures are not same everywhere, so while baking do keep a check. Keep a time span of 30 minutes to 1 hour for baking this cake. You can check after 30 minutes if the cake is done or not.
- Also please do not open the oven door until ¾ of the cake is done.
- The top should be golden and when you insert a tooth pick or wooden skewer in the atta cake, it should come out clean.
- Let the wheat cake cool completely, before you serve it.
Serving suggestions
- Slice and serve wheat cake as it is with milk, tea or coffee. You can also enjoy it as a sweet snack.
- Or you can spread your favorite frosting (chocolate, whipped cream, buttercream) on the cake. Allow the frosting to set by refrigerating the cake. Later slice and serve.
Storage
- First, transfer the cooled cake to a box. In cooler climates, the cake can be kept at room temperature for 1 to 2 days.
- In warmer or hotter climates, refrigerate the cake immediately. This cake stays good for about a week in the fridge.
Notes
- All-purpose or pastry flour can replace whole wheat flour for a lighter texture.
- Salted butter can be used in place of unsalted butter without affecting results significantly.
- Neutral oils like sunflower oil or ghee can substitute butter if preferred.
- Evaporated milk with added sugar can replace sweetened condensed milk; dissolve sugar completely in the butter-water mixture.
- Measuring cup size may vary; both 240 ml and 250 ml work acceptably for liquid measurements.
- Double the recipe to bake in two pans for layered cakes, suitable for special occasions.
- Baking times vary by oven; expect 30 minutes to 1 hour for doneness, especially in convection ovens which bake faster.
- If the batter appears thick, loosen by adding ¼ to ½ cup hot water.
- Nutrition information approximates per one cake slice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1wheat cake slice | |
| Calories | 210kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 27mg | 1% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 301IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 73mg | 7% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 26mg | 7% |
| Phosphorus | 122mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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