Old-Fashioned Vanilla Cake
A classic, moist vanilla cake with tender crumb and rich vanilla flavor, perfect for celebrations or everyday treats, easily customizable with your favorite frosting.
Ingredients
Instructions
- Sift together the sifted flour, salt, and baking powder.
- Cream the shortening, sugar, and vanilla together until fluffy.
- Beat in eggs one at a time.
- Add the flour mixture alternately with the milk, beginning and ending with the flour.
- Beat for 30 seconds (half a minute).
- Turn the batter into 3 well-greased, lightly floured 9-inch round pans.
- Bake in a preheated moderate oven (375°F) for 25 minutes or until done.
- Cool on a rack.
- Spread with frosting when cold.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before using them. If you don’t have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. Adding a splash of almond extract can enhance the vanilla taste. To prevent sticking, line the bottom of pans with parchment paper after greasing and flouring.
Serving Suggestions
This Old-Fashioned Vanilla Cake pairs beautifully with a classic buttercream frosting or a light whipped cream. For a delightful contrast, serve alongside fresh berries or a scoop of vanilla ice cream. It’s also a great base for layered cakes or can be enjoyed with a drizzle of Sweet Potato Caramel for a unique twist.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to two months. To reheat, thaw at room temperature or microwave slices for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Vanilla Cake contains roughly 335 calories, with 3g protein, 39g carbohydrates, and 19g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 879mg per serving (38% 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 cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour. Use about 2 3/4 cups of cake flour for the 3 cups of all-purpose flour. This will yield a softer, more tender cake, perfect for special occasions.
What can I use if I don’t have milk?
If you don't have milk, you can substitute with an equal amount of almond milk or any other non-dairy milk. For a richer flavor, use buttermilk or yogurt thinned with a little water, which will also help keep the cake moist.
How can I make this cake chocolate-flavored?
To make a chocolate version, replace 1 cup of flour with 1 cup of unsweetened cocoa powder. You may also want to increase the sugar slightly, as cocoa can add a bitter flavor. Adjusting the baking time might be necessary, so keep an eye on it.
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).