Before we dive in, I just want to say thank you for stopping by today—because you’re about to discover a beautifully nostalgic cake that’s pure comfort in every bite. This Beraouinse Cake is one of those classic, humble desserts that feels like home. It’s rich, moist, and incredibly satisfying, with just the right touch of sweetness. Best of all? It’s made with pantry staples and comes together in no time.
This cake has roots in traditional Algerian or North African home baking—where warm hospitality and generous sweets go hand-in-hand. It’s perfect with a cup of mint tea or coffee, served after a family meal, or sliced and shared on a sunny afternoon.
💌 Want more tried-and-true global dessert recipes in your inbox? Subscribe here and never miss a delicious moment.
What Is Beraouinse Cake?
Beraouinse Cake is a soft, tender-crumbed sponge-style cake, lightly flavored with vanilla, and glazed with a sweet icing sugar drizzle. It’s a rustic cake—no fuss, no layers, no decorations—just pure comfort. And honestly? That’s its charm. You’ll love how incredibly easy it is to make and how well it holds up for days.
Why You’ll Love This Recipe
- 🌟 Foolproof and beginner-friendly
- 🍰 Uses simple, budget-friendly ingredients
- 🥚 Fluffy and tender with a rich, satisfying crumb
- ✨ Perfect for glazing and serving plain or dressed up
- 💛 A beautiful taste of tradition—ready in under an hour!
What Does Beraouinse Cake Taste Like?
It’s light, moist, and delicately sweet, with a hint of vanilla that brings warmth to each bite. The glaze on top adds just the right amount of sugary finish, soaking slightly into the top of the cake and creating a melt-in-your-mouth texture. It’s somewhere between a sponge cake and a pound cake, but softer and lighter thanks to the eggs and oil.
Benefits of This Cake
- No butter needed – uses oil for a moist crumb
- Feeds a crowd – great for sharing
- Stays soft – even days after baking
- Customizable – add lemon zest, almond extract, or a citrus glaze for variation
- Versatile – perfect for teatime, brunch, or after-dinner dessert
Ingredients You’ll Need
For the Cake:
- ¾ cup milk
- 1½ teaspoons baking powder
- 2½ cups sugar
- ¾ cup oil (neutral, like vegetable or sunflower)
- 7 eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
For the Glaze:
- 3 cups icing sugar (a.k.a. powdered sugar)
- A few tablespoons milk or water, as needed to thin
Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 9×13-inch baking pan (or bundt pan)
- Sifter (for icing sugar)
- Cooling rack
Ingredient Additions & Substitutions
- Flavor twist: Add lemon or orange zest to the batter for a citrusy touch.
- No vanilla? Use almond extract, rose water, or orange blossom water for a Middle Eastern flair.
- Make it festive: Sprinkle toasted almonds or coconut flakes over the glaze.
- Reduce the sugar: You can cut back by ½ cup if you prefer a less sweet cake.
How to Make Beraouinse Cake (Step-by-Step)
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a large baking pan or bundt pan with oil or baking spray. Lightly flour the surface.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together:
- 7 eggs
- 2½ cups sugar
- ¾ cup oil
- ¾ cup milk
- 1 teaspoon vanilla extract
Whisk until the mixture is smooth and slightly frothy.
Step 3: Add the Dry Ingredients
Sift together:
- 3 cups flour
- 1½ teaspoons baking powder
Gradually add the dry ingredients into the wet mixture, stirring until no lumps remain. The batter should be smooth and pourable.
Step 4: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 5: Cool
Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack and let cool completely before glazing.
Step 6: Make the Glaze
In a bowl, mix:
- 3 cups icing sugar
- 2–4 tablespoons of milk or water (add gradually until smooth and pourable)
Drizzle over the cooled cake. Let the glaze set for 10–15 minutes.
What to Serve with Beraouinse Cake
- A cup of strong coffee or espresso
- Mint tea or spiced chai
- Fresh berries or seasonal fruit on the side
- A scoop of vanilla ice cream for a dessert-style twist
Tips for the Best Beraouinse Cake
- Room temperature eggs blend more easily and create better volume.
- Don’t overmix after adding the flour—just until combined.
- Use fresh baking powder to ensure a good rise.
- Let it cool completely before glazing or the icing will melt right off.
- Sift the icing sugar for a super smooth glaze.
Storage Instructions
- Room temperature: Keep covered for up to 4 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze slices (without glaze) wrapped tightly for up to 2 months. Thaw at room temp and glaze before serving.
Frequently Asked Questions (FAQ)
Can I make this cake without eggs?
This recipe relies heavily on eggs for its texture and rise, so egg substitutions may alter the final result significantly.
Can I use butter instead of oil?
Yes, melted butter can be used, but oil gives a softer, longer-lasting crumb.
Can I make cupcakes from this recipe?
Absolutely! Just reduce baking time to 18–22 minutes and keep an eye on them.
Can I flavor the glaze?
Yes! Add a touch of lemon juice, orange blossom water, or even almond extract for extra flavor.
In Conclusion: This Cake Is a Comfort Classic
Whether you grew up with this cake or are just discovering it for the first time, Beraouinse Cake is the kind of simple sweetness that brings people together. It’s soft, familiar, and beautifully adaptable. A go-to for holidays, gatherings, or everyday enjoyment—and one you’ll keep coming back to. 💛
🍰 Looking for more classic cake recipes? Try these next:
💬 Made This Cake?
Leave a review and star rating below—I’d love to hear how it turned out for you!
Tag your baking photos on Pinterest or Instagram using #BeraouinseCake so I can celebrate your success!
🍰 Nutrition Information (approx. per slice, based on 12 servings)
- Calories: 390
- Carbs: 52g
- Fat: 17g
- Protein: 5g
- Sugar: 35g
(Note: Nutrition info is estimated and may vary based on icing thickness and serving size.)
Leave a Reply