Favorite Stack Cake
A delightful layered cake with rich butter flavor and sweet, tender layers, perfect for special occasions or as a comforting treat for family and friends.
Ingredients
Instructions
- Cream butter; gradually add sugar.
- Beat well.
- Add buttermilk, eggs, and vanilla.
- Mix well.
- Combine flour, baking powder, soda, and salt.
- Add to cream mixture just until blended.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not melted when creaming with sugar. You can substitute half of the buttermilk with yogurt or sour cream for a tangy flavor. If you don't have brown sugar, use regular sugar mixed with a bit of molasses. This cake can also be split into layers and filled with your favorite frosting or fruit preserves for added flavor.
Serving Suggestions
Serve the stack cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Lime Slush for a refreshing finish to your meal. Consider serving alongside a slice of Pam'S Aunt Ruby'S Rolls for a complete indulgent experience.
Storage & Reheating
Store leftover stack cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm them in a preheated oven to retain moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Stack Cake contains roughly 283 calories, with 3g protein, 49g carbohydrates, and 2g fat. It is an excellent source of calcium (27% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2289mg per serving (100% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. However, for a lighter and fluffier cake, consider sifting the flour before measuring it. This helps aerate the flour and can yield a better texture, especially for layer cakes.
How do I know when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Also, the edges should start to pull away from the sides of the pan.
Can I freeze the stack cake?
Yes, you can freeze the stack cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.
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).