Never Fail Plain Cake

8 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (1)
Never Fail Plain Cake
My husband’s mother loved to bake this cake for her husband and children. I use this cake now as a shortcake for sliced strawberries topped with Cool Whip or iced with chocolate served with a fresh brewed cup of coffee. This versatile buttermilk cake is foolproof and perfect for any occasion.

Ingredients

8 servings
  • 2 cups sugar
  • 1 cup margarine or butter
  • 1 cup buttermilk
  • 3 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla flavoring
  • 3 cups flour
  • 1 cup nuts optional

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease and lightly flour a 13"x 9" x 2" loaf cake pan.
  2. Mix all ingredients in a large glass bowl until well combined. If using nuts, fold them in last.
  3. Pour batter into prepared pan.
  4. Bake at 350°F for 30-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
  5. Allow to cool before serving as shortcake with sliced strawberries and whipped cream, or frost with your favorite chocolate icing and serve with fresh brewed coffee.

Common Problems and Solutions

Q: Why is my cake dense or tough?

A: Make sure not to overmix once the flour is added—mix just until combined. Overmixing develops too much gluten and creates a tough texture.

Q: Can I tell when the cake is done without a toothpick?

A: Yes, the cake should spring back when lightly pressed in the center, and the edges will pull slightly away from the pan. But a toothpick test is most reliable: it should come out clean or with just a few moist crumbs.

Tips and Techniques

Use room temperature eggs and buttermilk for the smoothest batter and most even rise. If you only have regular milk, add 1 tablespoon of lemon juice or vinegar to the cup of milk and let it sit for 5 minutes to create a buttermilk substitute.

Ingredient Substitutions

  • buttermilk: 1 cup regular milk plus 1 tablespoon lemon juice or vinegar
  • margarine or butter: all butter for richer flavor, or use vegetable oil (reduce to 3/4 cup)
  • nuts (optional): pecans, walnuts, or leave them out entirely

Equipment Needed

  • 13"x 9" x 2" baking pan
  • Large mixing bowl
  • Whisk or electric mixer
  • Toothpick for testing doneness

Historical Context

Simple butter cakes like this were Southern staples because they required basic pantry ingredients and could be dressed up or down depending on the occasion—from everyday dessert to Sunday dinner showpiece.