Bertha'S Yellow Cake
A moist and tender yellow cake with classic vanilla flavor, perfect for celebrations or everyday desserts, appealing to all ages and adaptable for various toppings.
Ingredients
Instructions
- Mix all ingredients together until smooth.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the batter. If you want a richer flavor, consider substituting some of the shortening with unsalted butter. This cake can also be made with whole wheat flour for a healthier twist. Ensure all ingredients are at room temperature for the best mixing results.
Serving Suggestions
This yellow cake is delicious on its own, but you can elevate it by frosting with chocolate or vanilla buttercream. Serve with fresh berries or a scoop of ice cream for a delightful dessert. It pairs beautifully with Simple Apple Pie for a dessert spread that is sure to impress guests at any gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for a longer shelf life, up to a week. To reheat, slice and microwave each piece for about 10-15 seconds until warm, or enjoy it cold for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bertha'S Yellow Cake contains roughly 455 calories, with 9g protein, 77g carbohydrates, and 4g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of calcium and protein.
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 fat instead of shortening?
Yes, you can substitute butter or margarine for shortening. This will give the cake a slightly different flavor and texture, making it richer and more buttery. Just keep in mind that butter has a lower melting point, so it may affect the final consistency slightly.
What can I do if my cake is dry?
If your cake turns out dry, it may be due to overbaking or too much flour. Next time, try checking for doneness a few minutes earlier. You can also brush the cooled cake with simple syrup made from equal parts sugar and water to add moisture.
Can I add flavors or mix-ins to this recipe?
Absolutely! You can add lemon zest, almond extract, or even chocolate chips to the batter for variation. Just be mindful not to add too much additional dry ingredient, which could affect the cake's texture.
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).