Waste Not Cake

This Waste Not Cake is a thrifty baker’s dream come true! Made with humble ingredients you likely have on hand, this moist and flavorful treat is the perfect way to use up those lingering pantry staples.

Plus, the addition of mixed berries adds a sweet and tangy surprise to this delightful dessert.

Ready Time

1 hrs 15 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup plain Greek yogurt
1 cup chopped walnuts (optional)
1 cup mixed berries (such as blueberries, raspberries, blackberries)

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans.

Line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

Alternate adding the flour mixture and Greek yogurt, beginning and ending with the flour mixture.

Beat just until combined.

If using walnuts, fold them into the batter with a rubber spatula.

Divide the batter evenly between the prepared pans and smooth the tops.

Dollop spoonfuls of mixed berries on top of each batter, leaving a 1-inch (2.5cm) border around the edges.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

To ensure the cake releases easily from the pans, make sure to grease them thoroughly and line the bottoms with parchment paper. Use room temperature ingredients, especially the butter, to ensure the cake batter comes together smoothly.

Don’t overmix the batter, as this can lead to a dense cake.

Stop mixing once the ingredients are just combined. If using walnuts, be gentle when folding them into the batter to avoid crushing them.

Don’t overload the batter with berries, as this can cause them to sink to the bottom of the pan during baking.

A few dollops on top of each cake should be enough. To ensure the cakes bake evenly, rotate the pans halfway through the baking time.

Let the cakes cool completely in the pans before transferring them to a wire rack to prevent breakage.

These cakes can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.