Easy To Make Cake
A moist, tender cake with simple ingredients and classic flavors, perfect for everyday desserts or special occasions, appealing to bakers of all skill levels.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Sift flour, baking powder, salt, and sugar into a mixing bowl.
- Add shortening, milk, eggs, and flavoring to the dry ingredients.
- Beat with an electric mixer for 2 minutes until smooth.
- Pour batter into a greased cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. If you run out of shortening, you can substitute with an equal amount of unsalted butter or vegetable oil. You can also experiment with flavorings; almond extract or citrus zest can add a delightful twist. Make sure to sift your dry ingredients to avoid lumps and ensure a smooth batter.
Serving Suggestions
This easy-to-make cake is delightful on its own, but you can also serve it with whipped cream or a scoop of vanilla ice cream for added indulgence. For a festive touch, top it with fresh berries or a drizzle of chocolate sauce. It pairs beautifully with Grandma Elzies Brown Sugar Cake for a dessert spread at gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. To reheat, simply microwave a slice for about 10-15 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy To Make Cake contains roughly 481 calories, with 4g protein, 42g carbohydrates, and 33g fat. It is a good source of calcium (19% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 583mg per serving (25% 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 it may result in a denser cake. To improve texture, consider using half whole wheat and half all-purpose flour. This will add some nuttiness while still maintaining a lighter consistency.
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using unsweetened applesauce or mashed bananas, using 1/4 cup per egg. Another option is to use a commercial egg replacer, which typically requires mixing with water. This will help achieve similar moisture and binding effects in the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again. Always ensure the edges are lightly pulling away from the pan.
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).