Happy Day Cake Or "Best Two Egg Cake"
A classic two-layer vanilla cake with a light, tender crumb and subtly sweet flavor, perfect for celebrations or everyday treats. Its rich vanilla aroma and moist texture make it appealing to all ages, and it pairs beautifully with frosting or fresh fruit for versatile desserts.
Ingredients
Instructions
- Stir shortening to soften.
- Gradually add sugar and cream thoroughly.
- Add vanilla.
- Add eggs, one at a time, beating well after each addition.
- Sift flour with baking powder and salt; add to the creamed mixture alternately with milk, beating after each addition.
- Pour batter into two greased 9-inch round pans.
- Bake in a moderate oven (375°F) for about 23 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and frosting as desired.
Tips & Substitutions
For a lighter texture, ensure your shortening is softened but not melted. You can substitute half of the shortening with unsalted butter for added flavor. If you don't have milk, almond milk or soy milk works well as alternatives. Remember to sift the dry ingredients to avoid lumps, as seen in many American recipes.
Serving Suggestions
This cake is perfect for any celebration or as a delightful afternoon treat. Serve it plain, dusted with powdered sugar, or frosted with your favorite icing. It pairs beautifully with a cup of coffee or tea, making it a great companion to Morning Glorious Muffins for a brunch spread.
Storage & Reheating
Store leftover Happy Day Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in an oven set to 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Happy Day Cake Or "Best Two Egg Cake" contains roughly 360 calories, with 3g protein, 45g carbohydrates, and 11g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 757mg 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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour in this recipe. Just ensure you measure accurately, as all-purpose flour can be denser. The cake will still turn out deliciously moist and fluffy.
What can I use instead of shortening?
You can replace shortening with unsalted butter or coconut oil in equal amounts. This will add a different flavor profile, enhancing the cake's richness. However, keep in mind that the texture might vary slightly.
How can I make this cake chocolate-flavored?
To transform this cake into a chocolate version, substitute 1/2 cup of flour with unsweetened cocoa powder. Adjust the sugar slightly if you prefer a sweeter flavor. Mix well to ensure even distribution.
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).