Gerry'S Standard Cake
A classic multi-layered cake with rich butter flavor, complemented by vanilla or lemon, perfect for celebrations and special occasions with your favorite frosting.
Ingredients
Instructions
- Cream butter and sugar together.
- Add eggs one at a time, beating well after each addition.
- Alternately add milk and self-rising flour, starting and ending with flour.
- Stir in vanilla or lemon flavoring last.
- Pour batter into prepared pans and bake at 350°F until done.
- Allow cakes to cool, then layer with your favorite icing.
- Top the cake with cooked chocolate frosting.
Tips & Substitutions
For a lighter cake, ensure your butter is softened but not melted, as this helps create air pockets. If you don't have self-rising flour, simply add 1 tablespoon of baking powder and a pinch of salt to every cup of all-purpose flour. For flavor variations, consider using almond extract instead of vanilla or lemon, which can add a lovely twist to the cake. This recipe is a wonderful base for customizing flavors, similar to Liz'S Chocolate Chip Cookies.
Serving Suggestions
Serve this cake plain for a delightful, simple dessert, or layer it with your favorite icing for added richness. It pairs beautifully with cooked chocolate frosting, but you can also experiment with fruit toppings or whipped cream. For a complete dessert experience, consider serving it alongside fresh berries or a scoop of vanilla ice cream, making it a perfect choice for any occasion.
Storage & Reheating
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze individual slices. To reheat, simply microwave a slice for 10-15 seconds or warm it in a preheated oven at 300°F for about 5-10 minutes, keeping it covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Gerry'S Standard Cake contains roughly 1628 calories, with 23g protein, 256g carbohydrates, and 26g fat. It is an excellent source of iron (85% of the Daily Value), calcium (70% of the Daily Value), and vitamin C (54% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 767mg per serving (33% 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, the flavor and texture may differ slightly. Butter provides a richer taste, while margarine can result in a lighter cake. If using margarine, choose a stick variety for the best results.
How can I make this cake chocolate-flavored?
To make a chocolate version of this cake, substitute 1 cup of cocoa powder for 1 cup of self-rising flour. You might also want to reduce the sugar slightly, as cocoa can add some bitterness. This adjustment will create a delicious chocolate cake that pairs well with various frostings.
Can I make this cake in advance?
Absolutely! You can bake the cake a day or two in advance. Just make sure to cool it completely before wrapping it. If storing for more than a few days, consider freezing it. Thaw it in the refrigerator overnight before serving, ensuring it stays fresh and moist.
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).