Road Runner Cake(This Makes Good Shortcake.)
This classic vanilla cake boasts a tender crumb and light sweetness, perfect for layered desserts or shortcakes. Its rich vanilla flavor pairs well with fresh fruit or whipped cream, making it ideal for celebrations or teatime treats that appeal to both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease two 9-inch layer pans.
- Sift together in a large bowl the flour, baking powder, sugar, and salt. Mix well.
- Add shortening and half of the milk. Beat for 2 minutes.
- Add remaining milk, vanilla, and eggs. Beat for 2 more minutes.
- Pour batter into prepared pans.
- Bake for 25 minutes or until cake tests done.
- Cool in pans for 10 minutes, then transfer to a cooling rack.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. You can substitute the shortening with unsalted butter for a richer flavor. If you're out of eggs, a mixture of 1/4 cup applesauce or 1/4 cup yogurt can replace each egg. Be sure to sift the dry ingredients thoroughly for a fluffy texture. This cake also works well as a base for strawberries and whipped cream, giving you a delightful shortcake.
Serving Suggestions
This cake is perfect for layering with fresh fruit and whipped cream to create a stunning shortcake. Serve it alongside a scoop of Jean Tucker'S Peanut Butter Ice Cream for a delightful dessert combo. You can also dust the top with powdered sugar or drizzle with a simple glaze for an elegant touch. It pairs beautifully with coffee or tea during afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds, just until it's slightly warm to enhance its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Road Runner Cake(This Makes Good Shortcake.) contains roughly 216 calories, with 2g protein, 28g carbohydrates, and 3g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 835mg per serving (36% 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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just ensure it cools completely before wrapping it in plastic wrap and storing it at room temperature. This will allow the flavors to meld beautifully. When ready to serve, you can frost or layer it with fruit and whipped cream for a fresh presentation.
What can I do if my cake sinks in the middle?
A sinking cake is often a sign of underbaking or overmixing. Make sure to measure your ingredients accurately and avoid overmixing the batter after adding the eggs. Also, ensure your oven is properly preheated to 350°F and use a toothpick to check for doneness. If it comes out clean, the cake is done.
Can I freeze the cake?
Absolutely! You can freeze the cake after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. When ready to enjoy, thaw in the refrigerator overnight and then bring to room temperature 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).