Cake - A Classic Easy Recipe

12-16 slices servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
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Cake - A Classic Easy Recipe
This is a basic vanilla cake recipe that can be used with any filling or frosting and can easily be made into cupcakes. A simple, from-scratch layer cake reminds me of the cake my mother used to make and we gladly ate it without any frosting—tender, moist, and with just the right amount of sweetness.

Ingredients

12-16 slices servings
  • 2/3 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 3 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1 cup water

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease and flour 3 eight-inch round cake pans.
  2. In a glass bowl cream the shortening and sugar until smooth and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after adding each one.
  3. Sift the dry ingredients (flour, baking powder, and salt) together. Add the dry ingredients to the mixture alternating with the water, beginning and ending with flour. Mix just until combined. Stir in the vanilla and the lemon juice.
  4. Divide batter evenly among the 3 prepared pans. Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
  5. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost with filling and frosting of your choice.

Common Problems and Solutions

Q: Why is my cake dense instead of light and fluffy?

A: Make sure to cream the shortening and sugar thoroughly for 3-4 minutes until light and fluffy. This incorporates air into the batter. Also, don't overmix once you add the flour—mix just until combined to avoid developing too much gluten.

Q: Can I make this into cupcakes?

A: Yes! Fill cupcake liners about 2/3 full and bake at 350°F for 18-20 minutes, or until a toothpick comes out clean. Makes about 24 cupcakes.

Q: Why did my cake stick to the pan?

A: Make sure to thoroughly grease and flour all surfaces of the pans, including the sides. You can also line the bottoms with parchment paper for extra insurance. Let the cakes cool in the pans for 10 minutes before turning out.

Tips and Techniques

For best results, have all ingredients at room temperature before starting. This helps them combine more easily and creates a lighter texture. The lemon juice adds a subtle brightness that enhances the vanilla flavor without making the cake taste lemony.

Ingredient Substitutions

  • shortening: unsalted butter
  • water: whole milk
  • vanilla extract: almond extract or lemon extract

Equipment Needed

  • 3 eight-inch round cake pans
  • Electric mixer or hand mixer
  • Mixing bowls
  • Sifter or fine-mesh strainer
  • Wire cooling racks
  • Toothpick for testing doneness

Historical Context

This style of basic butter cake (made with shortening for economy) was a staple in Southern kitchens throughout the 20th century. It’s the foundation that home bakers used to create birthday cakes, church socials desserts, and everyday treats—dressed up with different frostings and fillings as the occasion required.