The Famous 6 Cup Cake

Soft, Fluffy & Easy Homemade Cake

This famous 6 Cup Cake is a classic recipe loved for its light, fluffy texture and simple measurements. Using the same measuring cup for nearly every ingredient makes it easy to prepare, even for beginner bakers. Perfect for breakfast, tea time, celebrations, or as a base for decorated cakes.

📝 Ingredients

3 large eggs
1 cup granulated sugar
1 cup whole milk
1 cup vegetable oil
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract (optional)
Pinch of salt (optional)

Note: Use the same 200 ml measuring cup for all ingredients.

👩‍🍳 Instructions

Step 1: Prepare the Oven

Preheat your oven to 180°C (350°F). Grease and lightly flour a 20–22 cm (8–9 inch) round cake pan or tube pan.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat the eggs and sugar for about 3–5 minutes until the mixture becomes pale, light, and creamy.

Add the milk, vegetable oil, and vanilla extract. Mix until everything is well combined.

Step 3: Add the Dry Ingredients

In another bowl, sift together the cornstarch, all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently with a whisk or spatula until a smooth, lump-free batter forms. Do not overmix.

Step 4: Bake the Cake

Pour the batter into the prepared cake pan and gently tap the pan on the countertop to remove any large air bubbles.

Bake for 35–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes.

Transfer it to a wire rack and let it cool completely before slicing.

🍓 Optional Variations

Add the zest of 1 lemon or 1 orange for a citrus flavor.
Fold in ½ cup chocolate chips.
Add ½ cup shredded coconut.
Mix in 1 teaspoon cinnamon for a warm, spiced cake.
Fill the center with jam, Nutella, or cream cheese after baking.

💡 Baking Tips

Use room-temperature eggs and milk for the best texture.
Sift the dry ingredients to make the cake lighter.
Avoid opening the oven during the first 30 minutes of baking.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.