Simple Cake Recipe
User Reviews
4.5
Simple Cake Recipe
Description
This cake recipe blends a leavened flour mixture with milk and vanilla, creamed butter, oil, and sugar, plus eggs and egg whites for lifted texture. Alternating additions of flour mixture and milk ensure even incorporation. Baking at 325°F for the suggested times produces a moist and tender crumb.
The cake is neutral in flavor, best complemented by a vanilla or buttercream frosting. Baking times vary by pan size, allowing versatile presentation formats from sheet cakes to cupcakes.
Use lighter colored or glass pans for even baking and avoid overly dark or teflon pans that could create crispier edges, which might be undesirable for this cake style.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups milk whole
- 1 tablespoon vanilla extract
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large egg
- 2 large egg white
- buttercream frosting or frosting of your choice, vanilla
Instructions
- Preheat oven to 325° F. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a liquid measuring cup, stir milk and vanilla together. Set aside.
- In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
Notes
- Use lighter colored or glass baking pans for this cake to avoid overly dark or crisp edges.
- Adjust baking time according to pan size: 40-55 minutes for a 9x13 cake, 40-50 minutes for two 8 or 9-inch rounds, and 18-20 minutes for 24 cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 236mg | 10% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 325IU | 7% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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