Layer Cake
This classic layered cake features rich butter and shortening creamed with sugar, complemented by a hint of flavoring. Perfect for celebrations or special occasions, its moist texture and delicious flavor make it a favorite among dessert lovers. The recipe yields four beautiful layers ready to be decorated.
Ingredients
Instructions
- Cream butter and shortening together.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Add flour and milk alternately, beginning and ending with flour.
- Mix until the batter is smooth and creamy.
- Add flavoring and mix well.
- Pour batter into 4 layer cake pans.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're short on self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour. Ensure your ingredients are at room temperature for better mixing, and avoid overmixing the batter to keep it light and fluffy.
Serving Suggestions
This Layer Cake is perfect for special occasions and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enhance your dessert with a drizzle of chocolate sauce or serve alongside a fresh fruit salad. For an added twist, consider topping it with Coconut Cake Topping for extra flavor.
Storage & Reheating
Store 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 foil, then freeze for up to three months. To reheat, let it thaw in the refrigerator overnight, and warm individual slices in the microwave for about 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Layer Cake contains roughly 785 calories, with 13g protein, 117g carbohydrates, and 30g fat. It is an excellent source of iron (29% of the Daily Value) and protein (26% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 self-rising flour?
Yes, you can substitute all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour used. This will mimic the properties of self-rising flour and help your cake rise properly.
What can I use instead of margarine?
You can substitute margarine with an equal amount of unsalted butter for a richer flavor. Alternatively, coconut oil can also work well, offering a slightly different taste and texture.
How can I make my cake more flavorful?
To enhance the flavor of your Layer Cake, consider adding vanilla extract or almond extract along with your flavoring. You can also incorporate citrus zest, such as lemon or orange, for a refreshing twist.
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).