All The Year Round Cake
A versatile sponge cake with a light, tender crumb and subtle vanilla flavor, perfect for any occasion or as a base for layered desserts.
Ingredients
Instructions
- Cream the butter, sugar, and powdered sugar together until light and fluffy.
- Beat in the boiling water gradually.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with the cold water, starting and ending with the dry ingredients, and beat well after each addition.
- Add vanilla extract and mix until combined.
- Pour into a prepared baking pan and bake as a layer or loaf cake until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a fluffier cake, ensure your butter is at room temperature before creaming it with the sugars. If you're out of vanilla extract, you can substitute with almond extract for a different flavor profile. For added moisture, consider folding in some yogurt or applesauce. If you want a twist, try adding lemon zest to the batter for a refreshing citrus note.
Serving Suggestions
Serve this versatile cake plain, or dress it up with a dusting of powdered sugar on top. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful addition, try serving it alongside a fresh fruit salad or a drizzle of warm chocolate sauce. This cake is also perfect for afternoon tea or as a dessert at a dinner party.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply pop a slice in the microwave for about 10-15 seconds or warm it in the oven at 350°F (175°C) for around 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of All The Year Round Cake contains roughly 538 calories, with 3g protein, 55g carbohydrates, and 31g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 990mg per serving (43% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To achieve a lighter cake, consider using half whole wheat and half all-purpose flour. This way, you'll still get some whole grain benefits without compromising too much on texture.
How do I know when the cake is done baking?
A good way to test for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If there's wet batter on the toothpick, it needs more time in the oven. Keep an eye on it, as baking times may vary.
Can I freeze the cake for later?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight or at room temperature for a few hours.
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).