One Bowl Plain Cake
A moist, tender plain cake with subtle vanilla flavor, perfect for any occasion or as a base for frosting and toppings, suitable for both beginners and experienced bakers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Sift cake flour, salt, baking powder, and sugar together into a large bowl.
- Add shortening, vanilla, and 2/3 cup of milk to the dry ingredients.
- Beat with an electric mixer on slow speed for 2 minutes.
- Add 1/3 cup of milk and eggs to the mixture.
- Beat for an additional 2 minutes.
- Pour batter into two well-greased 9-inch cake pans.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting or serving.
Tips & Substitutions
To enhance the flavor of this One Bowl Plain Cake, consider using unsalted butter instead of shortening for a richer taste. If you're out of milk, you can substitute with almond milk or buttermilk. Make sure to sift the flour to avoid clumps and achieve a lighter texture. For added moisture, try incorporating a dollop of yogurt into the batter.
Serving Suggestions
This One Bowl Plain Cake is delicious on its own but can be elevated with a simple glaze or frosting, such as One Minute Fudge Icing. Serve it alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert. It pairs wonderfully with coffee or tea, making it an ideal treat for afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of One Bowl Plain Cake contains roughly 396 calories, with 5g protein, 49g carbohydrates, and 12g fat. It is an excellent source of iron (23% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be denser. To mimic cake flour, substitute 2 tablespoons of all-purpose flour with cornstarch for every cup used. This will help achieve a lighter cake similar to those found in American recipes.
What can I add to this cake for extra flavor?
Consider adding zest from lemons or oranges for a citrusy twist. You could also fold in chocolate chips, nuts, or dried fruit for added texture and taste. For a chocolate version, replace some of the flour with cocoa powder.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges should slightly pull away from the sides of the pan. Keep an eye on it in the last few minutes to avoid overbaking.
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).