Mom'S Plain Cake
A classic homemade cake with a tender crumb and simple vanilla flavor, perfect for everyday dessert or special occasions. Its moist texture and buttery taste make it a versatile choice that pairs well with fresh strawberries or your favorite frosting, appealing to bakers of all skill levels.
Ingredients
Instructions
- Soften shortening in a large bowl.
- Beat in sugar until smooth. Add eggs and vanilla and beat well.
- Mix flour, baking powder, and salt in a separate bowl.
- Add half of the flour mixture and half of the milk to the egg mixture and beat 300 strokes.
- Add the rest of the flour mixture and milk; beat 300 strokes more.
- Fill greased baking pan halfway or divide into pans.
- Bake at 375°F (moderate oven) for 25 to 35 minutes or until cake springs back when touched.
Tips & Substitutions
To ensure your cake is light and fluffy, make sure to beat the batter thoroughly as instructed. If you're out of shortening, you can substitute it with an equal amount of unsalted butter or margarine. Additionally, you can enhance the flavor by adding a teaspoon of almond extract along with the vanilla. This cake is versatile and can be dressed up with frosting or served plain, just like in Jane'S Whipping Cream Pound Cake.
Serving Suggestions
This plain cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or fresh berries. For a more decadent treat, consider pairing it with a scoop of ice cream or drizzling it with chocolate sauce. It also makes a wonderful base for layered desserts or trifles, similar to Individual Or Little Cheesecakes.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and allow it to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Plain Cake contains roughly 383 calories, with 5g protein, 60g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 1285mg per serving (56% 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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but keep in mind that it may alter the texture slightly, making it denser. To maintain moisture, consider adding an extra tablespoon of milk if the batter seems too thick.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking powder or not mixing the batter sufficiently. Always check the freshness of your baking powder before use, and make sure to mix the batter well to incorporate air, ensuring a good rise.
How can I make this cake more flavorful?
To enhance the flavor of your cake, consider adding citrus zest, such as lemon or orange, to the batter. You can also fold in chocolate chips or nuts for added texture and taste. Spices like cinnamon or nutmeg can provide a warm flavor profile as well.
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).