Crisco Yellow Cake(9-Inch)
A moist, fluffy yellow cake with classic vanilla flavor, perfect for celebrations or everyday treats, suited for all occasions and cake lovers.
Ingredients
Instructions
- Blend thoroughly the first six ingredients and beat for 2 minutes at medium speed.
- Add the eggs, milk, and vanilla, then beat for an additional 2 minutes.
- Pour the batter into greased 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Remove the cake layers from the oven and cover with tinfoil to hold in moisture while cooling.
- Do not leave in pans longer than 15 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure your cake flour is well sifted and avoid overmixing the batter once the eggs are added. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons from each cup and replacing it with cornstarch. For added flavor, consider adding a teaspoon of vanilla extract along with the eggs and milk.
Serving Suggestions
Serve this cake plain or with a light dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider topping it with fresh berries or a drizzle of chocolate sauce. This cake is also a great base for layered desserts, such as a trifle with whipped cream and fruit.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap individual layers tightly in plastic wrap or aluminum foil to keep them fresh. Store in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it or freeze for up to 3 months, thawing it overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Crisco Yellow Cake(9-Inch) contains roughly 324 calories, with 7g protein, 67g carbohydrates, and 3g fat. It is an excellent source of iron (31% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 828mg per serving (36% 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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter for a richer flavor. However, this may slightly alter the texture of the cake. Make sure the butter is at room temperature for easy blending, and consider adjusting the sugar slightly if you prefer a less sweet cake.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or too much mixing after adding the eggs. To prevent this, ensure your oven is properly preheated and consider using an oven thermometer for accuracy. Also, avoid overmixing once the eggs are incorporated, as this can incorporate too much air and disrupt the structure.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Once cooled, wrap them tightly and store them in the refrigerator. For longer storage, freeze the layers. When ready to serve, simply thaw and assemble, adding frosting or toppings just before serving for the best results.
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).