Inexpensive Layer Cake
A simple, budget-friendly layer cake with a light vanilla flavor, perfect for family gatherings or everyday desserts, offering moist texture and classic sweetness.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix vanilla into the milk.
- Sift together the cake flour, baking powder, and salt.
- Alternately add the dry ingredients and vanilla milk to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
- Pour the batter into two greased and floured 9-inch round cake pans.
- Bake at 375°F (190°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting or serving.
Tips & Substitutions
For a lighter cake, ensure your shortening is at room temperature before creaming it with sugar. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. This will help achieve a similar texture. Consider adding a layer of fruit jam between the layers for extra flavor.
Serving Suggestions
This cake pairs beautifully with fresh fruit or a dollop of whipped cream for a delightful dessert. You can also serve it with a side of Pineapple Salad(Weight Watchers) for a refreshing contrast. Consider dusting the top with powdered sugar or drizzling a simple glaze for added presentation.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. To reheat, place a slice in the microwave for about 10-15 seconds, just until warm, and enjoy it with a scoop of ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Inexpensive Layer Cake contains roughly 512 calories, with 5g protein, 55g carbohydrates, and 26g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 780mg per serving (34% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. It will add a richer flavor to the cake, but remember that it may change the texture slightly, making it denser. Ensure the butter is softened for optimal creaming with sugar.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of one of the layers. If it comes out clean or with a few crumbs attached, the cake is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store them at room temperature. Frosting can also be made ahead and stored in the refrigerator. Just allow everything to come to room temperature before assembling.
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).