The “Bung-in Cake” is my all-time favourite recipe.

If there was one recipe I could not do without, this is it! I have been using this recipe successfully for as long as I can remember.

It was given to me by a special aunt. Every time I make a “Bung-in Cake” I remember her. You can read about her in my story Auntie Dulcie and the Bung-in Cake.

Here’s why I love this recipe:

#1. The “Bung-in Cake” is super-easy to make. “Bung-in” is Australian slang for “throw in”. To make this cake you just put everything together in a bowl and mix! I always use my old Sunbeam Mixmaster (you may have a modern Kitchen Aide mixer) to blend, then beat, the ingredients.

#2. The “Bung-in Cake” doesn’t take long to prepare or bake. Preparation time is about 10 minutes; baking time for one standard-size cake is about 35 minutes.

#3. The recipe is amazingly versatile. You can use it to make a plain (vanilla) cake, orange cake, chocolate cake, apple teacake or a pineapple upside-down cake.

#4. You can use a variety of baking tins: round, square, rectangular (loaf tin) or a lamington tray. The cake baked in the lamington tray can be cut into cubes to make lamingtons (cubes of cake iced with runny chocolate icing and dipped in coconut).

#5. The “Bung-in Cake” is just perfect as the base for novelty birthday cakes. I’ve made a lot of novelty birthday cakes over the years and I always use this recipe. A number of these cakes are illustrated in a previous post: The Ubiquitous Carrot Cake (November 1, 2015). I usually bake TWO cakes for this purpose. I use butter icing to cover the cakes.

#6. The “Bung-in Cake” makes a great dessert cake. My favourite is the pineapple upside-down cake, served with cream. My father loved this cake so much, I used to make one for him every week in his later years.

#7. The recipe is fool-proof. I don’t recall ever having a “flop”. Use good quality, fresh ingredients and use the right oven temperature, and I’m sure it will work for you too.

Happy baking!



125g soft butter or margarine
¾ cup sugar
2 eggs
¼ cup milk
1 cup SR Flour
1 tablespoon cornflour
pinch salt


  1. Place all the ingredients into a large mixing bowl (or mix-master bowl).
  2. Beat altogether for 3 minutes at speed of 8-9.
  3. Pour into a round 20cm cake tin (or similar).
  4. Bake in a moderate oven for 30-35 minutes (or until top of the cake springs back when touched lightly).
  5. Decorate with butter icing.


Orange cake – Substitute ¼ cup orange juice for milk.
Chocolate cake – Substitute 1 tablespoon cocoa for cornflour.
Pineapple upside-down cake – Melt 2 tablespoons butter in the cake tin, add 1/3 cup brown sugar, and arrange tinned pineapple slices on top. Decorate with glazed cherries or dates. Pour cake mixture on top.

Source: Auntie Dulcie



125g butter
1½ cups icing sugar (for chocolate icing, substitute 1 tablespoon cocoa for 1 tablespoon icing sugar)
2 tablespoons milk / orange juice


  1. Beat the butter until it is white.
  2. Add half of the icing sugar and all of the milk or juice and beat again.
  3. Add the remaining icing sugar and beat well.
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Judith Salecich

Writer, researcher, former secondary and tertiary teacher and public servant, wife, mother, grandmother, child of God, photography enthusiast, lover of life, history, food and all things creative.

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5 thoughts on “Bung-in Cake”

  1. This is exactly the same recipe as my mum Joan Horne’s 6 minute cake. I enjoyed many of these over the years. I’m sure she could make these cakes in her sleep.

    • Dear Wendy. Thank you for providing feedback about your mum’s cake. I remember your mum well! The cake sure is easy. Have you used the recipe yourself? Best wishes, Judy

  2. Hi Judy, just came across your blog (someone tagged it in facebook I think) and am loving your short stories. It’s a great blessing to have such rich family history, on both sides of the family and you’re creating more now with your children and grandchildren. I also have the exact same cake recipe given to me by a beloved aunt. I think she may have received the recipe from an Aussie friend as a new migrant in the late 70s. It was the first cake that I learnt to bake and I have made it countless times. I haven’t made it in a while but might do so after reading your blog. It is indeed a simple easy yummy cake!

  3. My mum called it a Simplicity cake. She could do “anything” with it. When I was first married and wanted to be independent, I used to use all kinds of complicated recipes but never as successfully as mum’s. When asked for quantities, Mum always said “…just woong it in”. I do love the term: Bung in Cake.


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