Mother'S No Fail Cake
A classic, light and fluffy vanilla cake with a tender crumb, perfect for celebrations or everyday desserts, suitable for all ages and occasions.
Ingredients
Instructions
- Separate eggs and beat egg whites in a large bowl until stiff.
- Mix milk and vanilla together in a separate bowl and set aside.
- Sift dry ingredients together, then add softened shortening to the dry mixture.
- Add egg yolks and milk mixture to the dry ingredients and combine well.
- Gently fold in the beaten egg whites using a slotted spoon or spatula.
- Pour the batter into a tube pan and smooth the top.
- Bake at 350°F (175°C) for about 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before icing or dusting with powdered sugar.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are beaten until stiff peaks form, as this is key for a light cake. If you don't have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. For a flavor twist, consider adding lemon zest or almond extract instead of vanilla. This cake pairs beautifully with Jody'S Easy Cake for an impressive dessert spread.
Serving Suggestions
This cake is delightful on its own but can be dressed up with a simple icing or a dusting of powdered sugar. Serve it alongside fresh berries or whipped cream for an inviting dessert. For a special occasion, consider pairing it with Blueberry Bread(Or Muffins) to create a charming dessert table that showcases a variety of flavors and textures.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply let it thaw in the refrigerator overnight and then serve at room temperature or warm it in the oven at a low temperature for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S No Fail Cake contains roughly 390 calories, with 4g protein, 44g carbohydrates, and 23g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and iron.
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 for this recipe?
Yes, you can use cake flour for a lighter texture, or whole wheat flour for a denser cake. However, keep in mind that this may slightly alter the flavor and moisture of the cake. If using whole wheat, consider adding a bit more milk to keep it moist.
What can I substitute for shortening?
If you prefer not to use shortening, unsalted butter is an excellent substitute. You can use the same amount as called for in the recipe. This will give the cake a richer taste and a slightly different texture, which many people find appealing.
How do I know when the cake is done baking?
The best way to check if the cake is done is by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Baking times may vary slightly, so keep an eye on it as it approaches the one-hour mark.
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).