Lorene Staggs' Plain Cake
A classic, moist plain cake with a tender crumb, perfect for any occasion or celebration. Its simple flavors make it versatile and universally appealing.
Ingredients
Instructions
- Beat the sugar, eggs, Crisco oil, salt, and vanilla until creamy.
- Add the buttermilk, baking powder, baking soda, and flour; mix well.
- Pour batter into a prepared pan or pans.
- Bake at 350°F or 375°F for 30 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. This cake can also be flavored with lemon zest or almond extract for a twist. Consider pairing it with the Sour Cream Ganache Frosting for added indulgence.
Serving Suggestions
This plain cake is versatile and can be enjoyed on its own, or you can serve it with whipped cream and fresh berries for a delightful dessert. It pairs beautifully with the Strawberry Cake With Chantilly Cream for a summer gathering. Dust with powdered sugar before serving for an elegant finish.
Storage & Reheating
Store leftover plain cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it, where it can last up to a week. To reheat, place slices in the microwave for about 10 seconds, or warm in a low oven to retain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lorene Staggs' Plain Cake contains roughly 487 calories, with 9g protein, 60g carbohydrates, and 7g fat. It is a good source of protein (18% of the Daily Value), calcium (18% of the Daily Value), and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 2170mg per serving (94% 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 a different type of oil instead of Crisco?
Yes, you can substitute Crisco oil with any neutral oil like vegetable or canola oil. This will not significantly alter the flavor of the cake, and it will still produce a moist and tender crumb. Just ensure the oil is liquid for the best mixing results.
What if I don’t have baking powder?
If you're out of baking powder, you can create a substitute using baking soda and cream of tartar. Mix 1/4 tsp. baking soda with 1/2 tsp. cream of tartar for each teaspoon of baking powder needed. This will help your cake rise nicely while keeping the texture light.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Look for blends that include xanthan gum for better texture. Keep in mind that baking times may vary slightly, so check for doneness a few minutes earlier than the recipe suggests.
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).