Softasilk Cake
Softasilk Cake is a light, fluffy dessert featuring delicate cake flour and rich butter, perfect for celebrations or everyday treats for those who enjoy tender, moist cakes.
Ingredients
Instructions
- Beat the eggs until well combined.
- Cream together the butter and Crisco until smooth.
- Gradually add sugar and continue beating.
- Add eggs one at a time, mixing well after each addition.
- Alternately add evaporated milk and cake flour, starting and ending with the flour, one cup at a time, mixing gently.
- Pour batter into a prepared baking pan and bake at 325°F until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, ensure your butter and Crisco are at room temperature before creaming. You can substitute the evaporated milk with whole milk or almond milk for a dairy-free version. If you prefer a different flavor, try using almond extract instead of lemon or vanilla. You can also add a pinch of nutmeg for an extra flavor boost, making it reminiscent of Janie'S Hummingbird Cake.
Serving Suggestions
This Softasilk Cake is delightful on its own, but it pairs beautifully with fresh berries and whipped cream for a refreshing dessert. For a more indulgent option, serve it with a scoop of vanilla ice cream. It can also be enjoyed alongside a cup of coffee or tea, making it an excellent choice for brunch or dessert. Consider browsing more American recipes for great pairings.
Storage & Reheating
Store any leftover Softasilk cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds. This will restore its moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Softasilk Cake contains roughly 124 calories, with 2g protein, 26g carbohydrates, and 2g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of calcium and dietary fiber.
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 flour?
While Softasilk cake flour is recommended for the best texture, you can substitute it with all-purpose flour. However, the cake may be slightly denser. If using all-purpose flour, consider adding an extra tablespoon of baking powder to maintain lightness.
What if I don't have Crisco?
If you don't have Crisco, you can use an equal amount of unsalted butter or coconut oil as a substitute. This will alter the flavor slightly but will still yield a deliciously moist cake. Ensure the alternative fat is softened for proper mixing.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it, as baking times can vary based on your oven. Avoid opening the oven door too early to prevent the cake from sinking.
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).