My Favorite Cake
A moist, classic vanilla cake with a tender crumb, perfect for celebrations or everyday treats, appealing to those who enjoy rich, buttery flavors and comforting textures.
Ingredients
Instructions
- Beat sugar, shortening, and eggs together; add flour, salt, and vanilla.
- Grease and flour a tube pan.
- Bake for 1 hour at 325° to 350°.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the batter at the end. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you prefer a flavored cake, try adding a tablespoon of lemon zest or almond extract instead of vanilla.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with fresh whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Shortcake(For Strawberries Or Raspberries) or can be enjoyed alongside a cup of coffee or tea. For a festive touch, top with seasonal fruits or a drizzle of chocolate ganache.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, let it come to room temperature and warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Cake contains roughly 1321 calories, with 11g protein, 133g carbohydrates, and 71g fat. It is an excellent source of vitamin C (43% of the Daily Value), calcium (24% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1321mg per serving (57% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. Just keep in mind that butter will give the cake a richer flavor and slightly different texture. If using butter, ensure it’s softened to room temperature for easier mixing.
Why did my cake sink in the middle?
A cake may sink in the middle due to underbaking or overmixing the batter. Ensure your oven temperature is correct and use a toothpick to check doneness. If it comes out clean, the cake is done. Be careful not to overmix after adding the flour, as this can lead to a dense cake.
Can I add chocolate to this cake batter?
Absolutely! To make a chocolate version, you can replace a portion of the flour with unsweetened cocoa powder. Start with 1/2 cup of cocoa and adjust the sugar by adding a little more if needed, as cocoa can add a slight 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).