Mom'S One-Bowl White Cake
Mom's One-Bowl White Cake is a light, fluffy dessert perfect for any occasion. Its simple ingredients create a tender crumb with a hint of vanilla, making it a versatile treat suitable for birthdays, celebrations, or everyday indulgence. Easy to prepare with minimal equipment for a comforting homemade cake.
Ingredients
Instructions
- Sift flour, sugar, baking powder, and salt into a large mixing bowl.
- Drop in Crisco and cut it into the dry ingredients until mixture resembles coarse crumbs.
- Add about 2/3 cup of milk and vanilla extract. Beat until smooth.
- Add egg whites and mix thoroughly.
- Add remaining milk and beat until well blended.
- Pour batter into two greased and floured 8 or 9-inch pans.
- Bake at 350°F (175°C) for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a light and fluffy texture, avoid overmixing the batter after adding the egg whites. If you don't have Crisco, unsalted butter can be used as a substitute for a richer flavor. For added moisture, consider folding in a few tablespoons of sour cream or yogurt. You can also experiment with different extracts, such as almond or lemon, to personalize the cake's flavor.
Serving Suggestions
This light and airy cake is perfect for celebrations and pairs beautifully with fresh fruit or a dusting of powdered sugar. Consider serving it with whipped cream and berries for a delightful dessert. It also complements sides like Joyce'S Seven Layer Salad for a festive meal. For an added touch, frost with a simple buttercream or cream cheese icing.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, simply microwave individual slices for about 10-15 seconds until warm, or let thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S One-Bowl White Cake contains roughly 120 calories, with 7g protein, 23g carbohydrates, and 0g fat. It is a good source of protein (13% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 809mg per serving (35% 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 whole eggs instead of just egg whites?
Yes, you can use whole eggs instead of just egg whites, but the cake will have a richer color and slightly denser texture. If you prefer a lighter cake, stick to the recipe's use of egg whites for fluffiness.
What can I do if the cake sinks in the middle?
A sinking cake could be due to underbaking or overmixing. Ensure the cake is fully baked by checking with a toothpick, and avoid overmixing after adding the flour to maintain volume. Also, make sure your oven temperature is accurate.
How can I make this cake chocolate-flavored?
To make a chocolate version of this cake, replace 1/2 cup of flour with unsweetened cocoa powder. This will give you a rich chocolate flavor while keeping the cake moist. Adjust the sugar slightly if desired, as cocoa can add a bit of bitterness.
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).