Frosted Creme Cake
A light, fluffy frosted creme cake with a subtly sweet vanilla flavor and a moist texture, perfect for dessert or special occasions, appealing to cake lovers.
Ingredients
Instructions
- Grease a 15 1/2 x 10 1/2 x 1-inch baking pan.
- Line the bottom with waxed paper and generously grease again.
- Mix together baking powder, salt, and eggs in a bowl, using an electric mixer on medium speed.
- Beating constantly, add sugar, then Karo syrup, 1 tablespoon at a time.
- The mixture will be thick and light.
- Fold in the sifted cake flour and vanilla.
- Pour batter into the prepared pan and bake at 375°F for 15 minutes or until done.
Tips & Substitutions
For a lighter texture, make sure to beat the egg mixture until it’s thick and light. If you don't have Karo syrup, you can substitute it with honey or maple syrup, adjusting for sweetness. Ensure your baking powder is fresh for the best rise. This cake pairs beautifully with the Seven Minute Double Boiler Frosting for added sweetness and richness.
Serving Suggestions
Serve the frosted creme cake as a delightful dessert at any gathering. It pairs well with fresh berries or a scoop of vanilla ice cream for a refreshing contrast. Consider serving it alongside coffee or tea for an afternoon treat. This cake also complements other sweet treats like the Jumbo Amish Sugar Cookies for a varied dessert table.
Storage & Reheating
Store any leftover frosted creme cake in an airtight container at room temperature for up to 3 days. If you prefer it chilled, you can refrigerate it, but allow it to come to room temperature before serving for optimal flavor. Reheat individual slices in the microwave for about 10-15 seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Frosted Creme Cake contains roughly 416 calories, with 3g protein, 84g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value) and vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 643mg per serving (28% 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, but the texture may be slightly denser. For best results, measure the flour correctly and consider sifting it to aerate. Cake flour typically yields a lighter cake, so if you prefer that texture, stick with cake flour.
How can I tell when the cake is done baking?
The cake is done when it is lightly golden and a toothpick inserted into the center comes out clean or with just a few crumbs. Be sure not to overbake, as this can dry out the cake. Keep an eye on it during the last few minutes of baking.
What can I do if I want to add flavor variations?
You can add a teaspoon of almond extract or citrus zest for a twist on the flavor. Additionally, folding in mini chocolate chips or nuts can add texture and richness. Try experimenting with different flavorings to customize the cake to your taste!
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).