In the world of Southern baking, few recipes are as legendary—or as mathematically satisfying—as the Cuppa Cuppa Cake. Often referred to as “the easiest cobbler in the world,” this recipe gained massive popularity as a staple of quick-fix hospitality. Its name is a literal instruction manual: you use a “cuppa” (one cup) of the three primary ingredients to create a golden, bubbly fruit dessert.
Whether you are a seasoned baker or a total novice, this is the “emergency” recipe every kitchen needs.
The Beauty of the “Cuppa” Ratio
The Cuppa Cuppa Cake is unique because it defies the need for a complex recipe card. It relies on a 1:1:1 ratio that creates a batter that is part cake, part cobbler, and entirely delicious. When baked, the batter rises through the fruit, creating a soft, sponge-like topping with crispy, caramelized edges.
Ingredients You’ll Need
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1 Cup Self-Rising Flour: This provides the lift and the salt necessary for the crust.
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1 Cup Granulated Sugar: To create that signature golden-brown sweetness.
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1 Cup Whole Milk: For a rich, tender crumb.
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½ Cup Unsalted Butter: Melted (this is the base that “fries” the bottom of the cake to a crisp).
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1 Can (approx. 15 oz) of Fruit: Traditionally peaches in heavy syrup, but cherries or berries work beautifully.
How to Make It: Step-by-Step
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