"Mix-Easy" Two Egg Cake
A moist, tender vanilla cake with a delicate crumb, perfect for everyday desserts or special occasions, appealing to those who love classic homemade baked goods.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, sift together the cake flour, baking powder, and salt.
- In a separate large bowl, cream the shortening and sugar until light and fluffy.
- Add the unbeaten eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar. You can substitute part of the cake flour with all-purpose flour if needed, but it may alter the cake's softness. Adding a tablespoon of lemon zest can enhance the flavor. If you like chocolate, consider mixing in some cocoa powder or chocolate chips.
Serving Suggestions
This Two Egg Cake is perfect on its own or can be dressed up with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with Georgia Apple Pie Filling for a delightful dessert combination or serves well alongside a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds, or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of "Mix-Easy" Two Egg Cake contains roughly 683 calories, with 8g protein, 92g carbohydrates, and 20g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1255mg per serving (55% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in a 1:1 ratio. This will give the cake a richer flavor and slightly different texture. Make sure the butter is softened to room temperature for the best results when creaming with sugar.
What if I don't have cake flour?
If you don’t have cake flour, you can make a substitute by measuring out 2 1/2 cups of all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons of cornstarch. This will mimic the lower protein content of cake flour and help maintain the cake's tenderness.
How can I make this cake chocolate-flavored?
To turn this into a chocolate cake, simply substitute 1/2 cup of the cake flour with cocoa powder. You may want to adjust the sugar slightly to balance the bitterness of the cocoa. Adding chocolate chips can also enhance the flavor and 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).