Everyone or rather every homecook should have a plain vanilla cake as a savior recipe. It should be simple, easy to remember, foolproof, no-fuss, and if possible not take too long to bake! It should also be versatile. A relatively healthy homemade snack for the kids, and at the same time something pretty and tasty to serve your guests. It should even serve as a dessert, if necessary! If I had kept a “list of mostly baked cakes in my home” this one would be number one, undisputed! If you do not have such a cake recipe in your repertoire well maybe you’ve just found it!? So here it is, I will share it with you now. It is one of those cherished first recipes I learned way back 20+ years ago when I was living in Sweden. That is why I came to refer to it in my notes as the “Swedish Sockerkaka” – which basically means sugar cake. When in season red plums and peaches are the best fruits you can add to this cake and both are my personal favorites. But of course you are free to choose any fruit of your preference.  Also you may want to add some finely grated lemon zest or orange zest to the batter. So all in all it’s the basic recipe that really matters. The rest is up to you! Whichever version of this cake you choose to try I hope you enjoy it at least as much as I do every single time I make it. Bon appétit! 


  • 2 medium size eggs, at room temperature
  • 1 ½ dl (½ cup + 1 tbsp or 130 gr) caster sugar
  • pinch of salt
  • 50 gr butter, unsalted
  • 1 dl (a little less than ½ cup or 100 ml) milk
  • 2 ¾ dl (1 cup + 1 tbsp or 165 gr) all purpose flour
  • 1 tbsp powdered vanilla sugar (1 sachet) or ½ tsp vanilla extract
  • 1 ½ tsp baking powder
  • about 500 gr (1 pound) fresh seasonal fruits of your choice

Step by step method

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  1. Heat oven to 175 C (340 F).
  2. Grease bottom and sides of a 24 cm (9 inch) springform cake tin and line bottom with baking paper.
  3. In a mixing bowl beat eggs and sugar until pale.
  4. In a small saucepan melt butter over low heat. Take care not to brown butter! Wait a few minutes until melted butter has cooled a little and then add milk. Set aside.
  5. In a separate bowl sift all dry ingredients. While beating on low speed, add liquid mixture and dry ingredients to egg mixture alternately,  taking 3 to 4 turns.
  6. Pour cake batter into tin and make sure it spreads evenly.
  7. If using fresh fruits wash, peel (if necessary) and cut out even slices of the fruit and place lightly on top of batter. If you use plums place them with the round side facing up.
  8. Bake at 175 C (340 F)  in preheated oven on the lowest or second lowest rack (this does not apply for fan-forced ovens). Please note that oven degrees and baking time may vary among ovens.  Make sure to set a timer and keep an eye on your cake since it tends to bake quite quickly. If it seems to be getting brown too quickly on top, cover gently with a piece of aluminum foil for the remaining baking time.

  9. Once out of the oven, leave to cool properly. Pass through the sides with a knife or small offset spatula before removing cake from the springform tin. Place cake onto a serving dish and decorate with a light dusting of confectioner’s sugar.

Bon Appétit!