Serve with fresh berries and whipped cream for a summer treat.

Recipe Summary

prep:
15 mins
cook:
26 mins
total:
41 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

  • Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.

  • Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts

275 calories; protein 5g 10% DV; carbohydrates 50.6g 16% DV; fat 6.1g 9% DV; cholesterol 73.8mg 25% DV; sodium 237.6mg 10% DV. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2017
Delicious cake though too sweet using 2 cups sugar. I used just over 1 cup and it was great. Made individual trifles with whipped cream, pudding, and strawberries. Perfect. Read More
(7)

Most helpful critical review

Rating: 3 stars
11/18/2018
I followed the direction to a T...I like the flavor cake itself did rise inside the oven...took it out and flipped on a cooling rack and came out flat and dense. Will recycle to cakepops. Read More
44 Ratings
  • 5 star values: 41
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/24/2017
Delicious cake though too sweet using 2 cups sugar. I used just over 1 cup and it was great. Made individual trifles with whipped cream, pudding, and strawberries. Perfect. Read More
(7)
Rating: 5 stars
06/04/2016
6.4.16 This was the perfect choice for strawberry shortcake. In an effort to get calories down, I used skim milk and Truvia® Baking Blend in place of sugar, and it still turned out awesome! If you want your butter to melt quickly in the microwaved milk, I’d recommend cutting it into small pieces or grating it. For a nicer presentation, I cut into rounds using a biscuit cutter. The texture is light, almost fluffy, it had just the right amount of sweetness, and it soaked up the juice beautifully. As soon as peaches come into season (very soon), this will be made again. I scaled the recipe down to 6 servings, used an 8x6x2 baking dish, and ended up with six round cakes that split horizontally were just about perfect for layering berries in the center. I’ve always made the biscuit-type shortcake, but this just might become my go-to recipe for shortcake. LOONEYPROFESSOR thanks sharing Mom's recipe, it's a winner! Read More
(5)
Rating: 5 stars
08/18/2016
Will definitely be making this again for all sorts of fruit desserts! Light and fluffy and so easy to make! I baked mine in a cookie sheet to have thinner pieces! Was a huge hit!! Read More
(3)
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Rating: 5 stars
03/11/2019
I made this last night for strawberry shortcake and it turned out awesome even with one error on my part and a substituted ingredient...thus 5 stars for a forgiving recipe. First I replaced the vanilla extract with a tablespoon of honey (no vanilla onhand). Second I forgot to warm the milk and poured it in cold. Oops. Well the end result was a perfect sponge cake with strawberries AND eaten plain later. In fact it was perfect by itself. Thank you for the recipe and I plan to play with more vanilla substitutes (like fresh lemon). Read More
(2)
Rating: 5 stars
03/19/2017
Loved it! Since I'm allergic to milk soy and eggs. I replaced the milk with almond milk and eggs with flax seeds water mixed together and it turned out great. Read More
(1)
Rating: 5 stars
07/01/2016
I love this simple recipe! It makes a wonderful spongecake to use in making Trifle. My DD requests it every year for her birthday for 2 years now. A family tradition! Thanks for sharing! Read More
(1)
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Rating: 5 stars
08/16/2016
I didn't change a thing. Perfect for strawberry shortcake. Will make it instead of the one I have used for years. Read More
(1)
Rating: 5 stars
06/11/2020
Very tasty! Read More
(1)
Rating: 5 stars
05/18/2017
Moist and delicious! Read More
Rating: 3 stars
11/18/2018
I followed the direction to a T...I like the flavor cake itself did rise inside the oven...took it out and flipped on a cooling rack and came out flat and dense. Will recycle to cakepops. Read More
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