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Nutritional Guidelines (per serving) | |
---|---|
292 | Calories |
13g | Fat |
41g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 292 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 4g | 21% |
Cholesterol 39mg | 13% |
Sodium 461mg | 20% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 2g | 6% |
Protein 4g | |
Calcium 138mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This moist and delicious gold cake makes a delicious dessert with your favorite filling and frosting. If you're looking for a "from scratch" yellow layer cake recipe, this is an excellent choice.
Finish the cake with a chocolate sour cream frosting or top it with a caramel cream cheese frosting.
Ingredients
- 2 1/4 cups sifted cake flour, 9 1/2 ounces
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening, room temperature
- 1 cup milk, divided
- 1 teaspoon vanilla
- 2 unbeaten eggs
Steps to Make It
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Preheat the oven to 350 F.
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Grease two 8-inch or 9-inch round cake pans. Cut out rounds of parchment paper or wax paper; put in the greased pans and grease paper lightly.Â
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Combine the flour, sugar, baking powder, and salt in a large mixing bowl.  Add the shortening, 3/4 cup of the milk, and vanilla. With an electric mixer,  beat on low to combine, then increase to high speed and beat for 2 minutes.
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Add the remaining 1/4 cup milk and the eggs; beat on high speed for 2 minutes longer.
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Divide the batter between the two prepared cake pans and spread (about 17 ounces for each pan).
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Bake for 25 to 30 minutes, or until a toothpick or cake tester comes out clean when inserted into the center.
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Cool the cake for 10 minutes in pan on wire racks, then remove cake from pans and cool completely before frosting.