Leafy Black Cake
A moist, tender black cake with subtle sweetness and rich flavors, perfect for gatherings and celebrations, appealing to those who enjoy classic baked desserts.
Ingredients
Instructions
- Beat eggs; add shortening and sour milk.
- Add dry ingredients: flour, baking powder, salt, and sugar.
- Mix in hot water gradually until smooth.
- Pour batter into 2 well-greased and floured cake pans.
- Bake at 350°F until a toothpick inserted comes out clean.
- Allow cakes to cool before icing.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour milk. You can also substitute half of the shortening with unsweetened applesauce for a lighter option. Ensure the eggs are at room temperature for better incorporation. To avoid a dry cake, be careful not to overmix once you add the hot water. For an added twist, try incorporating cocoa powder for a chocolate version.
Serving Suggestions
This Leafy Black Cake is perfect for any occasion and can be served plain or with a light icing. For a delightful pairing, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with Jello Salad(Especially Good With Ham) for a festive meal. Dust with powdered sugar for an elegant finish.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply microwave for a few seconds or let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Leafy Black Cake contains roughly 26 calories, with 0g protein, 5g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1728mg per serving (75% 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 use all-purpose flour in this recipe. While cake flour gives a lighter texture, all-purpose flour will work well too. Just be sure to measure it correctly to maintain the right balance of ingredients for the best results.
What is the best way to know when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Be careful not to open the oven door too early, as this can cause the cake to collapse.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic. Just allow it to cool completely before wrapping. If you plan to ice it, wait until just before serving to add the icing for the best texture.
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).