Soup O' Salad
A delightful layered dessert combining a soft cake topped with whipped cream, perfect for celebrations or casual gatherings, with sweet vanilla and buttery flavors.
Ingredients
Instructions
- Preheat the oven to 350°F and let it warm for 5 minutes.
- Mix the flour, powdered sugar, vanilla flavoring, eggs, softened butter, salt, and milk to make the batter.
- Grease a baking pan and pour the batter into it.
- Bake until the cake is done and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Spread whipped cream on top of the cooled cake before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla. If you want to lighten the cake, you can substitute half of the butter with unsweetened applesauce. Ensure that your eggs are at room temperature for better incorporation into the batter. Mixing gently is key to avoid a dense texture. This cake also pairs beautifully with a dollop of whipped cream on top.
Serving Suggestions
Serve this delightful cake with a generous layer of whipped cream on top for a decadent treat. It pairs well with fresh berries or a scoop of vanilla ice cream for an indulgent dessert. For a more festive touch, consider serving it alongside Carrot Pudding Boats for a colorful dessert spread. This cake is perfect for gatherings or a cozy family dinner.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to three days. For longer storage, you can freeze slices in an airtight container for up to two months. To reheat, let the cake come to room temperature before serving or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Soup O' Salad contains roughly 553 calories, with 9g protein, 104g carbohydrates, and 11g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (30% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 603mg per serving (26% 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 allow it to cool completely, then wrap it tightly and store it in the refrigerator. When ready to serve, add the whipped cream topping to maintain its freshness.
What if I don't have powdered sugar?
If you don't have powdered sugar, you can make your own by blending granulated sugar in a blender until it reaches a fine powder consistency. This will work well in this recipe, ensuring the cake remains sweet and light.
Can I use non-dairy milk for this recipe?
Absolutely! You can substitute with almond milk, soy milk, or oat milk to make this cake dairy-free. Just ensure that the non-dairy milk is unsweetened to maintain the balance of flavors in the cake.
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).