Shirley's Basic Moist Sweet Cake
Try this Shirley's Basic Moist Sweet Cake recipe.
Try this Shirley's Basic Moist Sweet Cake recipe.
- Carbohydrate 1363.209675 g
- Cholesterol 0 mg
- Fat 6.28587 g
- Fiber 13.0360503431708 g
- Protein 59.31642 g
- Saturated Fat 0.9432675 g
- Serving Size 1 1 Serving (1645g)
- Sodium 560.7 mg
- Sugar 1350.17362465683 g
- Trans Fat 2.0268045 g
- Calories 5715 calories
Step-by-step
- Place the mixer bowl and whisk beater in the freezer. Measure the sugar into a zip-top plastic bag, seal and place in the freezer to chill for about 20 minutes.
- Place a shelf at the top of the lower third of the oven and preheat to 350 degrees.
- Grease a 9 by 2-inch round cake pan by spraying with nonstick cooking spray with flour or by rubbing the pan with shortening, shaking the pan with 1 tablespoon flour, and shaking out the excess. Insert a 9-inch parchment or waxed paper circle in the pan and lightly spray or grease and flour.
- Sift the flour, baking powder and salt onto a sheet of waxed paper. Resift at least once more onto another piece of waxed paper. Measure the buttermilk in a glass measuring cup and add the vanilla.
- Cream the butter on medium speed in a mixer with the whisk until light in color, about 3 minutes. Add the sugar in a steady stream with the mixer running. Continue beating the butter-sugar mixture for 3 to 4 minutes, scraping down the sides of the bowl once. Add the eggs and yolks one at a time, beating on medium speed for about 30 seconds after each addition. Continue to beat until the mixture is light and airy looking, another 1 to 2 minutes.
- Remove the bowl from the mixer and stir in the oil. Fold in half of the flour mixture with a large rubber spatula. Scrape down the sides of the bowl, then fold in half of the buttermilk-vanilla mixture. Fold in the remaining flour and scrape down, then the remaining buttermilk-vanilla mixture.
- Pour the batter into the prepared pan. Smooth the batter with the rubber spatula, leaving the edges a breath higher than the center. Bake until a toothpick or cake tester inserted an inch from the center comes out clean, about 35 minutes. The sides should just begin to pull away from the pan when you place the cake on the rack to cool.
- Let the cake cool in the pan for 10 to 20 minutes. Tap the sides of the pan on the counter to loosen the cake or run a small spatula around the edge. Spray a cooling rack lightly with nonstick spray and invert the cake onto it. Peel off the parchment liner, then replace the liner on the cake with the sticky side up. Invert back onto the original cooling rack so that the cake is now right side up. Cool completely before storing or icing.
Shirley's Basic Moist Sweet Cake: A Baker's Delight
As a busy professional woman, time is my most valuable asset. Finding recipes that are both delicious and efficient is key to my sanity, and this Shirley's Basic Moist Sweet Cake fits the bill perfectly. I've made this cake countless times, and it never disappoints. The moist texture, delicate sweetness, and ease of preparation make it ideal for everything from casual weeknight treats to more elegant gatherings.
What I love most about this recipe is its simplicity. There's no need for obscure ingredients or complicated techniques. Everything is readily available, and the steps are straightforward, even for a novice baker. The chilling of the sugar and butter is a smart tip – it really does create a lighter, fluffier cake. I appreciate that the recipe doesn't skimp on flavor; it achieves a perfect balance of sweetness and richness.
The process itself is surprisingly therapeutic. There's something satisfying about creaming the butter and sugar together, watching the mixture lighten in color and texture. Folding in the flour and buttermilk is a gentle, rhythmic motion that calms my mind amidst a busy day. The aroma of baking cake is, of course, a wonderful bonus. The anticipation of slicing into a perfectly baked cake, the soft crumb yielding to the fork – it’s a small luxury that makes all the difference.
This cake is incredibly versatile. It’s delightful on its own, perfect with a cup of coffee or tea. A light dusting of powdered sugar or a simple glaze elevates it for a special occasion. More ambitious decorators might choose a buttercream frosting or a fruit topping. I've even tried adding chocolate chips or nuts for a more decadent twist. The possibilities are endless!
Beyond the Baking: Baking this cake isn't just about the end result; it's about the process. It's a moment of calm amidst the chaos, a chance to disconnect from the demands of work and reconnect with something simple and rewarding. It's a reminder that even amidst the pressures of modern life, there's always time for a little bit of sweetness, both literally and figuratively.
This recipe is a keeper. It's become a staple in my repertoire, a go-to recipe that I know will always deliver. It's reliable, delicious, and remarkably easy to execute. Whether you’re a seasoned baker or just starting out, I highly recommend giving Shirley's Basic Moist Sweet Cake a try. You won't be disappointed.
The beauty of this cake lies not only in its taste but also in its simplicity. It's a recipe that allows for creativity and experimentation without being overly demanding. I often adapt it to suit my needs, sometimes using different types of oil or adding extracts to create unique flavor profiles. It's a blank canvas for culinary exploration, perfect for those who love to bake but appreciate the value of efficiency and ease.
So, the next time you're looking for a delicious and stress-free baking project, give Shirley's Basic Moist Sweet Cake a try. It’s a recipe that will undoubtedly become a cherished addition to your baking repertoire, a comforting classic that consistently delivers delicious results.
