2 Egg Cake
A classic, moist vanilla cake with a tender crumb, perfect for celebrations or everyday treats, featuring a delicate balance of sweetness and buttery flavor.
Ingredients
Instructions
- Sift together the cake flour, baking powder, salt, and sugar.
- Put the shortening in a large mixing bowl and cream until softened.
- Add the dry ingredients, milk, and vanilla to the creamed shortening and mix well.
- Beat the mixture until smooth.
- Add the eggs one at a time, beating after each addition.
- Pour the batter into 2 greased cake pans or 1 loaf pan.
- Bake at 375°F for about 25 minutes for layers or 35 minutes for a loaf cake.
Tips & Substitutions
For a lighter cake, ensure your eggs are at room temperature before adding them to the batter. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer a dairy-free version, almond milk works well instead of regular milk. Be cautious not to overmix the batter after adding the eggs to maintain a tender crumb.
Serving Suggestions
This 2 Egg Cake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. It pairs beautifully with Hazel Fryback'S Lemon Cake Pie for a sweet dessert spread. For a more decadent treat, consider drizzling it with chocolate ganache or serving alongside Garlic-Parmesan Potatoes for a savory twist.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and microwave for 10-15 seconds until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of 2 Egg Cake contains roughly 1267 calories, with 15g protein, 168g carbohydrates, and 35g fat. It is an excellent source of iron (64% of the Daily Value), protein (31% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2259mg per serving (98% 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 flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may be slightly denser. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for each cup used.
What can I add to the cake for extra flavor?
You can add citrus zest, such as lemon or orange, to the batter for a refreshing twist. Additionally, incorporating 1/2 cup of chocolate chips or nuts can enhance the texture and flavor of your cake.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. Keep an eye on the edges, which should start to pull away from the pan slightly as it bakes.
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).