Quick Mix Cake
A quick and versatile vanilla cake with a tender crumb, perfect for everyday desserts or special occasions. Its simple ingredients and straightforward instructions make it ideal for bakers of all skill levels seeking a moist, flavorful treat that can be customized with frosting or toppings.
Ingredients
Instructions
- Grease and flour two 9 1/2-inch cake pans.
- Sift together the flour, sugar, baking powder, and salt into a large mixing bowl.
- Add shortening, 2/3 of the milk, and vanilla to the dry ingredients.
- Mix at low speed until the dry ingredients are dampened.
- Beat at medium speed for 2 minutes.
- Add the remaining 1/3 of the milk and eggs.
- Beat at low speed until well mixed, then beat on medium speed for 2 minutes.
- Pour the batter into the prepared pans.
- Bake at 375°F (190°C) for about 25 minutes.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of plain flour. If you don't have Crisco, unsalted butter can be a great substitute, though it may alter the texture slightly. Adding a tablespoon of cocoa powder will give you a chocolate variant. Ensure to sift the dry ingredients well to avoid lumps, and remember to preheat your oven to ensure even baking.
Serving Suggestions
This Quick Mix Cake can be served plain or frosted with your favorite icing, such as chocolate or vanilla buttercream. Pair it with fresh fruit or a scoop of ice cream for a delightful dessert experience. It also pairs beautifully with Yummy Cherry Salad for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature or microwave individual slices for about 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Mix Cake contains roughly 172 calories, with 2g protein, 28g carbohydrates, and 2g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1196mg per serving (52% 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 a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk or any other plant-based milk if you're looking for a dairy-free option. Just make sure the alternative milk is unsweetened to keep the cake's sweetness balanced.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
What can I add to enhance the flavor of the cake?
You can incorporate citrus zest, such as lemon or orange, into the batter for a fresh flavor. Alternatively, adding chocolate chips or nuts can give the cake extra texture and taste, making it even more delightful.
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).