Carl'S Two-Egg Cake
A moist, buttery cake with a delicate vanilla flavor, perfect for teatime or celebrations, suitable for all ages and easy to prepare with simple ingredients.
Ingredients
Instructions
- Mix all ingredients well in a bowl.
- Pour batter into a prepared baking pan.
- Bake in a 325° oven for 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before mixing. If you don't have butter, you can substitute it with an equal amount of vegetable oil. Adding a pinch of salt enhances the flavor, and feel free to experiment with different extracts like almond or lemon for a unique twist. For a richer cake, consider folding in some chocolate chips or nuts.
Serving Suggestions
This cake is delicious on its own but can be elevated with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it alongside fresh fruit or a dollop of whipped cream for a delightful dessert. It pairs beautifully with *Lazy Squash Pispalita for a comforting meal, making it a great addition to any gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carl'S Two-Egg Cake contains roughly 640 calories, with 12g protein, 118g carbohydrates, and 7g fat. It is an excellent source of vitamin C (45% of the Daily Value), iron (32% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
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. For best results, use a mix of whole wheat and all-purpose flour or add a bit of extra milk to maintain moisture.
What can I do if I don't have vanilla extract?
If you don't have vanilla extract, you can use an equal amount of almond extract for a different but delightful flavor. Alternatively, consider using a splash of maple syrup or leave it out entirely for a simpler taste.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
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).