Mom'S Favorite
A classic fluffy vanilla layer cake with tender crumb, perfect for celebrations or everyday indulgence, appealing to those who enjoy moist, flavorful desserts.
Ingredients
Instructions
- Sift flour, baking powder, and salt together.
- Cream butter, sugar, and vanilla until fluffy.
- Add beaten egg yolks and beat thoroughly.
- Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition.
- Beat egg whites until stiff but not dry and fold into batter.
- Pour into greased pans and bake at 375°F (190°C) for about 30 minutes.
- Makes three 9-inch layers.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and thoroughly creamed with sugar. You can substitute half of the butter with unsweetened applesauce for a healthier option. If you're out of milk, use buttermilk or a plant-based alternative like almond milk. Sifting the flour mixture helps incorporate air, making the cake fluffier.
Serving Suggestions
This cake is perfect for celebrations and pairs beautifully with fresh fruit or a scoop of vanilla ice cream. Consider layering it with whipped cream and berries for a delightful dessert. You can also serve it alongside coffee or tea for an afternoon treat. For a twist, try serving it with a side of Blueberry Four Layer Dessert.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. For longer storage, wrap them in plastic wrap and freeze for up to 3 months. To reheat, let them thaw in the fridge overnight, then warm gently in a 300°F (150°C) oven for about 10 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Favorite contains roughly 437 calories, with 7g protein, 62g carbohydrates, and 19g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 778mg per serving (34% 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 flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you use whole wheat flour, the cake may be denser, so consider adjusting the liquid slightly.
What can I do if my cake doesn't rise?
If your cake doesn't rise, check the freshness of your baking powder; it should be active. Also, avoid overmixing after adding the dry ingredients, as this can lead to a tough texture.
Can I make this recipe in advance?
Absolutely! You can bake and cool the layers ahead of time. Wrap them tightly in plastic wrap and store in the fridge for up to 2 days or freeze for longer. Just bring them to room temperature before frosting.
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).