Quick Shaker Cake
A quick and easy cake that combines the bright flavors of orange juice with a tender crumb, topped with fresh strawberries and whipped topping for a delightful dessert. Perfect for a casual get-together or a sweet treat to enjoy with friends and family.
Ingredients
Instructions
- Combine the oil, sugar, orange juice, and eggs in a shaker or mixing bowl and blend well.
- Add the flour, baking powder, and salt to the mixture and stir until smooth.
- Pour the batter into a greased 8-inch square pan.
- Bake at 375°F (190°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Top with fresh strawberries and whipped topping before serving.
Tips & Substitutions
For a lighter version, consider using applesauce instead of oil. If you want to enhance the flavor, add a teaspoon of vanilla extract or some grated orange zest. You can substitute the fresh strawberries with other berries or fruits like blueberries or peaches for a different twist. This cake is versatile and can be enjoyed similarly to a Wild Berry Cobbler.
Serving Suggestions
This Quick Shaker Cake is delightful on its own, but you can also serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert. Pair it with Quick Green Beans for a balanced meal. Garnish with mint leaves for a touch of color and freshness before serving.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to reheat, microwave individual slices for about 15-20 seconds until warm, or serve chilled for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Shaker Cake contains roughly 383 calories, with 2g protein, 30g carbohydrates, and 29g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 526mg per serving (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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture might be denser, so consider adding a little extra orange juice or an additional egg to maintain moisture and fluffiness.
How can I make this cake gluten-free?
To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, or add 1/4 teaspoon of xanthan gum to help the cake rise and maintain its structure.
Can I freeze the cake?
Yes, you can freeze the cake! Once cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).