Mama'S Butter Brickle Cake
Mama's Butter Brickle Cake is a moist, flavorful dessert with a tender crumb, perfect for family gatherings and celebrations, featuring rich vanilla and buttery notes.
Ingredients
Instructions
- Sift together in a large bowl the flour, sugar, baking powder, and salt.
- Add vegetable shortening, milk, and vanilla; beat vigorously by hand or with an electric mixer.
- Add the 3 large egg whites; beat for 2 minutes longer.
- Pour the batter into 2 greased and floured 8 or 9-inch round pans.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Cool and ice with Browned Butter Icing.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of vegetable shortening. This will add flavor and richness. If you want to enhance the flavor, you can add a teaspoon of almond extract along with the vanilla. Make sure to sift the dry ingredients well to avoid lumps, and don't overbeat the egg whites to maintain a fluffy texture.
Serving Suggestions
Serve slices of Mama's Butter Brickle Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. This cake pairs beautifully with a cup of coffee or tea. You can also serve it alongside American recipes like Sho Fly Cake for a charming dessert spread at gatherings or family celebrations.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, you can freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, let it come to room temperature and warm in a preheated oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Butter Brickle Cake contains roughly 182 calories, with 2g protein, 18g carbohydrates, and 12g fat. It is a good source of vitamin C (13% of the Daily Value) and calcium (12% 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 substitute the milk in this recipe?
Yes, you can substitute the milk with almond milk or any other non-dairy milk for a lactose-free option. The texture may vary slightly, but it should still work well in this cake.
What can I use instead of vegetable shortening?
You can use unsalted butter as a substitute for vegetable shortening. This will give the cake a richer flavor. Alternatively, coconut oil can also be used for a dairy-free version, although it may impart a slight coconut flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it's ready. Keep an eye on it as baking times can vary slightly depending on your oven and pan size.
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).