Basic Plain Cake
A classic, versatile plain cake with a tender crumb and light texture, perfect for any occasion. Its subtle vanilla flavor makes it an ideal base for frosting, fruit toppings, or enjoy plain with tea. Suitable for beginners and experienced bakers alike, it yields two delicious layers for layered or single-tier cakes.
Ingredients
Instructions
- Cream shortening; add sugar and continue creaming until fluffy.
- Add eggs and beat until light.
- Sift flour; measure.
- Add salt and baking powder and sift twice more.
- Add vanilla to milk.
- Add dry and liquid ingredients alternately to the creamed mixture, beating until thoroughly blended.
- Pour batter into prepared pans and bake for 25 to 30 minutes at 375°F.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of shortening. If you're out of baking powder, you can substitute with 1 teaspoon of baking soda and 1 teaspoon of vinegar for every teaspoon of baking powder. Make sure to mix the dry ingredients well to ensure even distribution of the baking powder. If you like a hint of flavor, you could add a teaspoon of almond extract along with the vanilla.
Serving Suggestions
This Basic Plain Cake can be enjoyed on its own or topped with a dusting of powdered sugar. For a delightful pairing, serve it with whipped cream and fresh berries for a light dessert. It also complements a cup of tea or coffee perfectly. For a more decadent treat, try serving it with a scoop of vanilla ice cream or a slice of Nana Ruthie's Pumpkin Pie.
Storage & Reheating
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for 10-15 seconds until just heated through, avoiding dry cake.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Plain Cake contains roughly 261 calories, with 3g protein, 27g carbohydrates, and 12g fat. Note that it is relatively high in sodium, at 486mg per serving (21% 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 a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a more tender crumb. If you're looking for a gluten-free option, try using a gluten-free all-purpose blend, but be aware that it may slightly affect the texture and rise.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, bake for a few more minutes and check again.
Can I add flavors or mix-ins to this cake?
Absolutely! You can enhance the flavor by adding citrus zest, cocoa powder for a chocolate cake, or mix in nuts or chocolate chips. Just be mindful of the additional dry ingredients to maintain the right consistency.
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).