Grandma'S Cream Cake
Grandma's Cream Cake features a moist, tender crumb with a subtle vanilla flavor, perfect for family gatherings or simple desserts complemented by fresh fruit or icing.
Ingredients
Instructions
- Cream together the sugar, eggs, and shortening.
- Add flour, salt, baking soda, baking powder, buttermilk, butter flavoring extract, and vanilla. Mix well.
- Pour the batter into a greased and floured 9 x 13-inch glass baking dish.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve plain, with icing, or topped with applesauce, fresh strawberries, or peaches.
Tips & Substitutions
For a lighter cake, you can substitute half of the shortening with applesauce or Greek yogurt. If you don't have buttermilk, make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure the eggs are at room temperature for better incorporation. This cake is versatile, so feel free to add spices like cinnamon or nutmeg for extra flavor.
Serving Suggestions
This cream cake is delightful served plain or dressed up with a dusting of powdered sugar. It pairs beautifully with fresh strawberries or peaches for a seasonal touch. For a decadent treat, top it with icing or serve alongside a scoop of vanilla ice cream. It also complements a cup of coffee or tea, making it a perfect afternoon snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat. This cake also freezes well; wrap it tightly and store for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Cream Cake contains roughly 216 calories, with 3g protein, 24g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 575mg 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used in place of cake flour. The texture may be slightly denser, but it will still yield a delicious cake. Just ensure you measure correctly. If you want a lighter cake, consider using a bit less flour or adding a touch more baking powder.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check that all other ingredients, like baking powder and extracts, are gluten-free as well.
Is there a way to make this cake dairy-free?
Absolutely! You can replace the buttermilk with a non-dairy milk mixed with a little vinegar or lemon juice to mimic the acidity. Use a dairy-free shortening or coconut oil for the fat. These swaps will keep the cake moist and flavorful without dairy.
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).