Mary Kay'S Gypsy Round-A-Layer Cake
A rich, spiced layered cake with toasted pecans and a moist texture, perfect for special occasions or when craving a comforting, flavorful dessert.
Ingredients
Instructions
- Cream the shortening until smooth; gradually add sugar and beat well.
- Blend in the well-beaten eggs.
- Sift together the flour, soda, baking powder, salt, nutmeg, cinnamon, and cocoa.
- Add the dry ingredients alternately with buttermilk to the creamed mixture, mixing well after each addition.
- Stir in vanilla and toasted pecans.
- Pour batter into two well-greased 9-inch cake pans.
- Bake at 350°F (175°C) for 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, you can substitute half of the shortening with applesauce. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. To enhance the flavors, consider adding a pinch of ground ginger or cloves. This cake pairs beautifully with Easy Creamy Peanut Butter Fudge for a delightful dessert spread.
Serving Suggestions
Serve the cake plain, or frost it with cream cheese or chocolate frosting for added richness. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream on the side. For an exciting beverage pairing, try serving with Pink Witch Punch to create a festive atmosphere.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Kay'S Gypsy Round-A-Layer Cake contains roughly 221 calories, with 3g protein, 25g carbohydrates, and 3g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% 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. It will yield a slightly denser cake, but the taste will remain delicious. Just make sure to measure the flour properly for best results.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with batter, bake for a few more minutes and check again. Keep an eye on it to avoid overbaking.
Can I freeze this cake?
Absolutely! You can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw them overnight in the refrigerator before frosting or serving 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).