Recipe by Emjay99
Rich, moist and delicious. I use this recipe as the basis of almost every cake I make, adjusting flavourings for variety. Examples are: adding lemon or orange zest; replacing some of the flour with cocoa powder for chocolate cake; almond flavouring; adding chopped apple or peaches. Endless possibilities. A real reliable standby.
Top Review by Marg (CaymanDesigns)
I made this in a bundt pan so I could use it as a base for some strawberry shortcake. It took about 42 minutes to test done. The flavor was richer on day two, but I actually think it would be even better with another teaspoon or two of vanilla. I used butter instead of margarine, and buttermilk was my choice of milk.
- 2 1⁄2 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 cups sugar
- 3⁄4 cup margarine, room temperature
- 1 teaspoon vanilla
- 3 large eggs, at room temperature
- 3⁄4 cup buttermilk, at room temperature
Directions See How It's Made
- Preheat oven to 350°F.
- Sift flour, baking powder, baking soda and set aside.
- Cream together the sugar and margarine.
- Beat in vanilla and eggs, one at a time.
- Alternately add dry ingredients and buttermilk until well blended.
- Spread batter evenly into greased and floured cake pans.
- Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
- Cool 10 minutes in pans before removing to wire rack.
- Cool completely and frost or fill as desired.
- Cake can also be baked in a 13 x 9 inch or Bundt pan.
- For orange marble cake: reserve 1 cup of the batter add to it 2 to 3 squares melted and cooled semi-sweet chocolate, add orange zest to remaining yellow batter and swirl chocolate batter through orange batter for marbled effect.