Frosted Cake
A light, fluffy vanilla cake topped with a sweet frosting, perfect for celebrations or casual gatherings, appealing to all ages with its classic flavor.
Ingredients
Instructions
- Add the sugar to the well beaten eggs and mix well.
- Sift the cake flour and baking powder together.
- Gradually beat the sifted flour mixture into the egg and sugar mixture.
- Continue beating and add the vanilla extract.
- Scald the milk and melt the butter in it.
- Add the hot milk and butter mixture to the batter and mix thoroughly.
- Pour the batter into a buttered 9 x 9 inch pan.
- Bake at 400°F (200°C) for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the eggs are beaten until fluffy, and mix the dry ingredients gently to avoid deflating the batter. You can substitute the cake flour with all-purpose flour for a denser cake, but it may not rise as well. If you don’t have butter, vegetable oil works as a suitable alternative. For a twist, add some citrus zest or spices to enhance the flavor.
Serving Suggestions
Serve the frosted cake plain or with a dusting of powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or fresh fruit, and a cup of Minty Hot Chocolate makes an excellent beverage choice. For added decadence, consider drizzling a slice with 1 Minute Chocolate Icing for a rich finish.
Storage & Reheating
Store any leftover frosted cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, just until slightly warm but not hot, to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Frosted Cake contains roughly 140 calories, with 2g protein, 26g carbohydrates, and 3g fat. It is a good source of calcium (14% of the Daily Value), vitamin C (13% of the Daily Value), and iron (11% 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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it on the day you plan to serve for the best texture and taste.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the cake moist and add a hint of sweetness, making it suitable for vegetarian recipes.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens can vary. If the top is browning too quickly, you can tent it with foil.
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).