Store in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days.

Serve with fresh berries, whipped cream, or a drizzle of chocolate for an extra indulgence.

Variations

Chocolate Cream Cheese Cake: Add 1/4 cup cocoa powder to the flour for a chocolate twist.

Lemon Zest: Add 1 tsp lemon zest to the batter for a bright, citrusy flavor.

Glazed: Top with a simple cream cheese glaze made from powdered sugar and milk.

FAQ

Can I use butter instead of vegetable oil?
Yes, melted butter can be substituted 1:1 for oil, giving the cake a richer flavor.

Can this be made into cupcakes?
Absolutely! Fill cupcake liners 2/3 full and bake for 18–22 minutes at 350°F (175°C).