Grandma’s 12-Spoon Cake (No Scale Needed!)

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Cake Recipe

Grandma’s 12-Spoon Cake (No Scale Needed!)

There’s something special about old family recipes — simple ingredients, easy steps, and a taste that feels like home. This Grandma’s 12-Spoon Cake is one of those timeless desserts that anyone can make. No kitchen scale, no complicated measurements — just a spoon and a few everyday ingredients.

The result? A soft, fluffy, melt-in-your-mouth cake filled with chocolate chips and fresh strawberries. Perfect for afternoon tea, unexpected guests, or whenever you want a quick homemade dessert.

Why You’ll Love This Recipe

  • No weighing or kitchen scale required
  • Ready with simple pantry ingredients
  • Soft, moist, and fluffy texture
  • Perfect for beginners
  • Great with tea or coffee
  • Easy to customize with fruits or chocolate

Ingredients

  • 3 eggs
  • 12 tablespoons sugar
  • A pinch of salt
  • Vanilla extract or vanilla sugar
  • 12 tablespoons oil
  • 12 tablespoons milk
  • 12 tablespoons flour
  • 1 tablespoon baking powder
  • 2 tablespoons chocolate chips
  • Fresh strawberries, sliced
  • Extra chocolate drops for topping

Equipment

  • 27×18 cm baking dish
  • Parchment paper
  • Mixing bowls
  • Spoon or spatula

How to Make Grandma’s 12-Spoon Cake

Step 1: Prepare the Baking Dish

Preheat your oven to 180°C (350°F).
Line a 27×18 cm baking dish with parchment paper.

Step 2: Beat the Eggs and Sugar

In a large mixing bowl, add:

  • 3 eggs
  • 12 tablespoons sugar
  • A pinch of salt
  • Vanilla

Whisk until the mixture becomes light and slightly fluffy.

Step 3: Add the Wet Ingredients

Pour in:

  • 12 tablespoons oil
  • 12 tablespoons milk

Mix well until smooth.

Step 4: Add the Dry Ingredients

In a separate bowl, combine:

  • 12 tablespoons flour
  • 1 tablespoon baking powder

Add the flour mixture gradually in two parts, mixing gently after each addition.

Step 5: Add Chocolate Chips

Fold in:

  • 2 tablespoons chocolate chips

Mix lightly so the batter stays airy.

Step 6: Decorate the Cake

Pour the batter into the prepared baking dish.

Top with:

  • Sliced strawberries
  • Extra chocolate drops

Step 7: Bake

Bake at 180°C (350°F) for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.

Let the cake cool slightly before slicing.

Serving Suggestions

This cake tastes amazing:

  • With hot coffee or tea
  • Warm with vanilla ice cream
  • As a quick breakfast treat
  • For family gatherings or afternoon snacks

Tips for the Best 12-Spoon Cake

  • Do not overmix the batter after adding flour
  • Use room-temperature eggs for a fluffier texture
  • You can replace strawberries with bananas, blueberries, or cherries
  • Add nuts for extra crunch

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Frequently Asked Questions

Can I make this cake without strawberries?

Yes! You can skip the fruit or use any fruit you like.

Can I use butter instead of oil?

Yes, melted butter works well and gives a richer flavor.

Is this cake beginner-friendly?

Absolutely. This is one of the easiest homemade cakes you can make.

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