No baking skills required.
It seems there are almost endless ways that you can dress up a plain packet of cake mix. I think this is about the 15th different recipe that I’ve come up with in the last few years, and I don’t bake much 🙂
This cake is very moist and yet also light. The coffee is just a subtle hint of flavour making it perfect for morning or afternoon tea.
I sprinkled some chopped walnuts over my cake but this is optional. Tip: if you buy a bag of plain nuts for baking, put any left-overs in a sealed bag in the freezer. They will stay fresh and keep for much longer than they would in the pantry.
Ingredients – makes an 18cm/7 inch cake:
- 1/2 cup strong coffee, cooled
- 1/2 cup vegetable oil
- 1/3 cup light sour cream
- 2 eggs, lightly beaten
1 packet (340g/12 oz) vanilla cake mix (I used my supermarket’s own brand)
- 1 cup icing (powdered) sugar
- approx 4 teaspoons milk
- 1 handful chopped walnuts, optional
- Heat your oven to 180C/160C fan forced/350F.
- Spray an 18cm/7 inch spring-form cake pan with cooking spray.
- Put the cooled coffee, oil, sour cream and eggs in a jug and whisk to combine.
- Place the cake mix into a medium bowl. Add the liquid from the jug and then mix with a fork until smooth.
- Pour the batter into the prepared pan.
- Bake for approximately 30-35 minutes – the cake is cooked when a skewer inserted into the centre comes out clean.
- Remove from the oven and leave in the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
- Make the icing by mixing the icing (powdered) sugar and milk to a thick but spreadable consistency. Frost the top of the cake and then sprinkle over the chopped walnuts, if using.
- Serve and enjoy!