1 Egg Yellow Cake
A classic yellow cake with a tender crumb and rich vanilla flavor, perfect for celebrations or everyday treats. Its moist texture and sweet aroma make it a versatile dessert that pairs well with frosting or fresh fruit, appealing to both kids and adults alike.
Ingredients
Instructions
- Mix sugar, softened butter, egg, flour, milk, and vanilla until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you're out of milk, you can substitute with almond milk or any plant-based milk, which will still yield a moist cake. Make sure your butter is softened for easier mixing. To enhance the vanilla flavor, add an extra 1/4 teaspoon. If you want a twist, try adding lemon zest to the batter.
Serving Suggestions
This egg yellow cake is delightful on its own but can be elevated with a dusting of powdered sugar or a drizzle of chocolate ganache. For a more decadent treat, serve it with whipped cream and fresh berries. It also pairs beautifully with Mary'S Pumpkin Pie for a fall dessert spread, making it a versatile addition to any gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, microwave a slice for about 10-15 seconds or warm it in an oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 1 Egg Yellow Cake contains roughly 438 calories, with 9g protein, 84g carbohydrates, and 6g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Yes, you can use whole eggs for this recipe, which will add a bit more moisture and richness to the cake. Just replace the single egg yolk with one whole egg, and it should work perfectly without affecting the texture.
What can I do if my cake sinks in the middle?
A sinking cake could be due to underbaking or overmixing the batter. Make sure to bake until a toothpick comes out clean, and mix just until ingredients are combined. Also, avoid opening the oven door too early during baking, as this can cause the cake to collapse.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. This will help maintain its moisture and flavor, making it perfect for serving the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).