Cuppa Cuppa Cake

Cuppa Cuppa Cake – The Old-Time Dessert That Never Needed a Recipe Card

Some cakes weren’t written down. They were remembered. Passed along by word of mouth, measured with the same cup, and mixed in the same bowl that had seen decades of use. Cuppa Cuppa Cake is one of those recipes.

The name comes from how it’s made — one cup of this, one cup of that — no scales, no fuss, no stress. It’s the kind of cake that appeared when company came over unexpectedly or when you needed something sweet without a trip to the store.

Warm, comforting, and endlessly adaptable, this cake tastes like afternoons in the kitchen, the smell of something simple baking in the oven, and the kind of dessert that never tried to impress — yet always did.

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Cuppa Cuppa Cake

Ingredients

• 1 cup self-rising flour

• 1 cup sugar

• 1 cup milk

• 2 tbsp butter, melted

• 1 tsp vanilla extract (optional)

Optional Add-Ins

• Fresh or canned fruit (apples, peaches, berries)

• Cinnamon or nutmeg

• Coconut flakes

• Chopped nuts

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Instructions

1) Preheat

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.

2) Mix

1. In a bowl, combine the flour, sugar, and milk.

2. Stir just until smooth — don’t overmix.

3. Add melted butter and vanilla if using.

3) Bake

1. Pour the batter into the prepared dish.

2. Add fruit or toppings on top if desired (do not stir).

3. Bake for 35–40 minutes, until golden and set in the center.

4) Cool & Serve

Let cool slightly before serving. This cake is best warm.

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Why This Cake Works

• Equal measurements make it nearly foolproof

• Self-rising flour provides lift without extra steps

• Simple ingredients let flavors shine

• Endlessly customizable depending on what you have

It’s not fancy — it’s faithful.

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Tips for the Best Cuppa Cuppa Cake

• Use room-temperature milk for a smoother batter

• Add fruit gently on top so it sinks naturally

• Sprinkle sugar on top before baking for a crisp crust

• Serve warm for the best texture

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Serving Suggestions

• Dust with powdered sugar

• Serve with whipped cream or vanilla custard

• Add a scoop of ice cream for a cozy dessert

• Enjoy with tea or coffee

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FAQ – Cuppa Cuppa Cake

Why is it called Cuppa Cuppa Cake?

Because everything is measured by the cup — no scales, no conversions.

Can I use all-purpose flour instead of self-rising?

Yes. Add 1½ tsp baking powder + ¼ tsp salt per cup of flour.

Can I make it dairy-free?

Yes. Use plant-based milk and butter substitute.

How long does it last?

Up to 3 days covered at room temperature or refrigerated.

Can I freeze it?

Yes. Wrap tightly and freeze up to 2 months.