Mother'S Never Fail Cake
A classic, moist vanilla cake with tender crumb, perfect for celebrations or everyday desserts, loved for its simplicity and reliable flavor that appeals to all ages.
Ingredients
Instructions
- Cream sugar and shortening together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and milk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla extract.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance flavor, consider substituting half of the shortening with unsalted butter for a richer taste. Ensure that your eggs and milk are at room temperature for better incorporation into the batter. If you want a hint of citrus, add the zest of a lemon or orange. For a twist, you can also mix in chocolate chips or nuts to the batter before baking.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a simple glaze. It pairs beautifully with a scoop of vanilla ice cream or fresh berries for an extra special touch. For a delightful afternoon treat, serve alongside a cup of tea or coffee. Consider browsing more American recipes for complementary dishes.
Storage & Reheating
Store any 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 microwave a slice for about 10-15 seconds or warm it in the oven at 300°F (150°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Never Fail Cake contains roughly 938 calories, with 5g protein, 49g carbohydrates, and 78g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron and protein. It also contributes 3g of dietary fiber toward your daily target.
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 self-rising flour?
Yes, you can use all-purpose flour; however, you will need to add 2 teaspoons of baking powder and 1/2 teaspoon of salt to mimic self-rising flour's properties. This will help ensure your cake rises properly during baking.
What can I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked or too much flour was added. To remedy this, consider serving it with a drizzle of simple syrup or a fruit compote to add moisture. Also, ensure you measure ingredients accurately next time to prevent dryness.
Can I freeze this cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. To enjoy, simply thaw it in the refrigerator overnight before serving.
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).