Homemade Cake
A rich, moist homemade cake with classic vanilla flavor, perfect for celebrations or simple desserts, appealing to bakers of all skill levels and taste preferences.
Ingredients
Instructions
- Sift the flour, sugar, baking powder, and baking soda together in a bowl.
- Add the butter or shortening, vanilla, egg yolks, buttermilk, and water to the sifted mixture and mix well.
- Pour the batter into a greased baking pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean; approximately 30 minutes.
- Let the cake cool before serving.
Tips & Substitutions
For a lighter texture, separate the egg yolks and whites, whipping the whites to soft peaks before folding them into the batter. You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar for similar acidity. Experiment with adding spices like cinnamon for additional flavor. This cake can also be enhanced with chocolate chips or nuts for added richness.
Serving Suggestions
Serve the cake plain or with a dusting of powdered sugar for a simple yet elegant presentation. It pairs beautifully with fresh fruit or a scoop of ice cream for a delightful dessert. Consider serving it alongside Jiffy Coffee Cake at brunch or as part of a dessert spread to impress your guests.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, let it thaw in the refrigerator overnight and warm it in a preheated oven at 300°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Cake contains roughly 2235 calories, with 79g protein, 36g carbohydrates, and 189g fat. It is an excellent source of protein (157% of the Daily Value), iron (121% of the Daily Value), and vitamin A (121% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1700mg per serving (74% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cake. Consider using a 50/50 blend of whole wheat and all-purpose flour for a lighter texture while still adding some whole grain benefits.
What can I use instead of butter or shortening?
You can use coconut oil or vegetable oil as a substitute for butter or shortening. If you're looking for a healthier option, unsweetened applesauce can also be used, but it will change the texture slightly, making it more moist.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges of the cake should start to pull away from the sides of the pan. Keep an eye on it during the last few minutes of baking to avoid overcooking.
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).