Slop Over Cake
A moist, sweet cake with a tender crumb and simple ingredients, perfect for everyday treats or casual gatherings that enjoy nostalgic homemade flavors.
Ingredients
Instructions
- Sift dry ingredients together in a bowl.
- Put melted butter in a cup, add the egg, then add milk until it slops over the top of the cup.
- Add the wet mixture to the dry ingredients and beat well.
- Divide the batter evenly into two greased 8-inch pans.
- Bake at 375° to 400°F for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract or a teaspoon of almond extract to the wet mixture. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. For a richer cake, you could replace half of the milk with buttermilk. Sifting the dry ingredients ensures a lighter texture.
Serving Suggestions
Serve the cake with a dusting of powdered sugar or a drizzle of icing for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch, serve it alongside Charlotte Elliot's Macaroni and Cheese and fresh fruit for a balanced meal.
Storage & Reheating
Store leftover Slop Over Cake in an airtight container at room temperature for up to 3 days. If you want to keep it 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.
Nutrition & Diet Analysis (per serving)
Each serving of Slop Over Cake contains roughly 328 calories, with 6g protein, 64g carbohydrates, and 6g fat. It is an excellent source of potassium (33% of the Daily Value), and a good source of iron and protein.
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, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of butter or milk to the batter.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Ensure your oven is properly calibrated, and use the toothpick test to check doneness. Also, avoid overmixing once you add the wet ingredients to keep the cake light and airy.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it includes xanthan gum, or add it separately to help with structure. The final texture may differ slightly, but it will still be delicious.
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).