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No-Scale Bundt Cake

⚠️ This recipe is general guidance, not professional instruction — you cook at your own risk. See our Terms of Use for details.

This cake exists for exactly the days you do not feel like pulling out a scale and measuring cups. The whole recipe is measured with one cup — but it has to be the same cup for every ingredient, or the ratios get thrown off and the batter will not turn out light.

  • Prep10 minutes
  • Bake35–40 minutes
  • Totalabout 45 minutes
  • Servings12
Illustration for No-Scale Bundt Cake

Ingredients

  • 3 eggs
  • 2 cups all-purpose flour (about 250 ml per cup)
  • 1 cup granulated sugar
  • 1/2 cup oil
  • 1/2 cup milk
  • 1 packet baking powder (12 g / about 3 teaspoons)
  • a pinch of salt
  • optional: lemon zest or 2 tablespoons cocoa powder
  • butter and breadcrumbs for the pan

Steps

  1. Preheat the oven to 180°C (350°F) and grease a bundt pan with butter, then dust it with breadcrumbs.
  2. In a bowl, beat the eggs and sugar together until the mixture is a little foamy and pale.
  3. Add the oil and milk and whisk briefly to combine.
  4. Sift the flour together with the baking powder and salt, and fold it into the wet mixture in batches.
  5. Mix just until the lumps disappear — the batter should be smooth and drip off the spoon in a steady stream.
  6. Optionally, split the batter in half into a second bowl and stir cocoa powder into one half — then layer spoonfuls of both colors into the pan for a marbled look.
  7. Pour the batter into the pan and tap it lightly on the counter to release any air bubbles.
  8. Bake for 35–40 minutes. Check the thickest part of the batter with a toothpick — it should come out dry.
  9. Let the cake rest for 10 minutes right in the pan, then turn it out onto a rack and let it cool completely before slicing.

Tip: Whatever you measure, use the exact same cup the whole time, and never pack dry ingredients down into it — just fill it loosely up to the rim.

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This recipe is general inspiration, not professional instruction — times, temperatures, and ingredient suitability can vary depending on your situation. You cook at your own risk: follow the kitchen safety and hygiene basics and use your own judgment, especially with raw foods and allergens. We are not responsible for any damages resulting from using this recipe. See the terms of use for details.