Plain Layer Cake
A classic, moist vanilla layer cake with tender crumb, perfect for celebrations or everyday desserts, appealing to those who enjoy simple, buttery baked goods.
Ingredients
Instructions
- Cream butter and 1 cup of sugar until light and fluffy.
- Separate the eggs into yolks and whites.
- Add the egg yolks to the butter and sugar mixture and mix well.
- Beat the egg whites until stiff peaks form, gradually add the remaining 1/3 cup of sugar and continue beating.
- Gently fold the egg whites and cream into the batter, alternating with the flour, until combined.
- Pour the batter into a prepared cake pan and bake in a 350°F (175°C) oven for 30 minutes.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they form stiff peaks. You can substitute the butter with margarine for a dairy-free option, though it may alter the flavor slightly. If you don't have cream, whole milk can be used, but for a richer taste, consider adding a bit of sour cream. This recipe is versatile enough to be layered with fruit or frosting like in Grandma's Apple Cake.
Serving Suggestions
This Plain Layer Cake is delightful on its own but can be dressed up with fresh fruit, whipped cream, or a drizzle of chocolate ganache. It pairs beautifully with a cup of coffee or tea, making it perfect for an afternoon treat. For a festive occasion, consider layering it with frosting between the layers, similar to the style in American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, then place it in the freezer for up to 3 months. To reheat, let it come to room temperature or warm in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Layer Cake contains roughly 933 calories, with 19g protein, 163g carbohydrates, and 23g fat. It is an excellent source of protein (38% of the Daily Value), iron (38% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 5g 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 cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour for a softer crumb. Use about 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. Just be careful not to overmix the batter to keep the cake light and airy.
How can I add flavor to the cake?
You can enhance the flavor by adding vanilla extract or almond extract to the batter. Citrus zest, such as lemon or orange, also works well for a refreshing twist. Consider incorporating spices like cinnamon or nutmeg for a warm flavor profile, which can give it a delightful character.
What can I do if the cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or overmixing the batter. Ensure your oven is properly calibrated and check for doneness a few minutes before the suggested baking time. Avoid opening the oven door frequently, as this can cause temperature fluctuations.
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).