100 Year Old Cake Recipe
A nostalgic vintage cake with rich buttery flavor and tender crumb, perfect for celebrating special occasions or enjoying as a classic treat with family and friends.
Ingredients
Instructions
- Cream sugar and oleo or butter until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and a pinch of salt, mixing gently until combined.
- Pour batter into a tube pan.
- Bake in a preheated oven at 350°F (175°C) until golden brown, about 35 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. You can substitute oleo with unsalted butter or even a plant-based butter for a vegan option. If you want to add flavor, consider incorporating a teaspoon of almond extract or lemon zest along with the vanilla. For a fun twist, add a handful of nuts or dried fruit to the batter.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also pairs beautifully with Aunt Rita'S Potatoes for a comforting meal experience.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm in the microwave for 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of 100 Year Old Cake Recipe contains roughly 750 calories, with 18g protein, 157g carbohydrates, and 5g fat. It is an excellent source of iron (40% of the Daily Value), protein (36% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 668mg per serving (29% of the Daily Value).
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 all-purpose gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or too much mixing after adding the flour. Make sure your oven is properly preheated and use an oven thermometer to check the temperature. If the cake sinks, try baking it a little longer and ensure you mix gently once the flour is added.
Is it possible to freeze this cake?
Absolutely! You can freeze the cake by wrapping it in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours before serving.
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).