If you need a simple one-egg cake easy to make in a small kitchen, this is your recipe!

Advertisement

Ingredients

10
Original recipe yields 10 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 an 8x8 inch pan.

    Advertisement
  • Sift flour, sugar, baking powder and salt into a large bowl. Add shortening and milk. Mix until smooth, then add vanilla and egg. Mix well.

  • Pour into an 8x8 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

Nutrition Facts

232.6 calories; 2.9 g protein; 37.9 g carbohydrates; 19.9 mg cholesterol; 227.9 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2003
Bravo ! Excellent coffee cake. Very easy to make. I added a tablespoon of shortening and an extra teaspoon of vanilla & butter extract for added moistness and flavor. Overall an A+ ! Works great in a mini toaster oven :) Read More
(9)

Most helpful critical review

Rating: 2 stars
08/06/2009
It's just a matter of personal expectations I guess that account for the variation in reviews of this recipe. This is a basic standard recipe for Dinette Cake that is quite common and has been around forever so again liking it or not is a matter of personal preference because there isn't anything "wrong" with the recipe. I didn't like it and won't tinker with it to make it better or different. It IS fluffy and moist but it has a coarse open crumb I found unappealing. Read More
(9)
45 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 2
Rating: 2 stars
08/06/2009
It's just a matter of personal expectations I guess that account for the variation in reviews of this recipe. This is a basic standard recipe for Dinette Cake that is quite common and has been around forever so again liking it or not is a matter of personal preference because there isn't anything "wrong" with the recipe. I didn't like it and won't tinker with it to make it better or different. It IS fluffy and moist but it has a coarse open crumb I found unappealing. Read More
(9)
Rating: 5 stars
11/01/2003
Bravo ! Excellent coffee cake. Very easy to make. I added a tablespoon of shortening and an extra teaspoon of vanilla & butter extract for added moistness and flavor. Overall an A+ ! Works great in a mini toaster oven :) Read More
(9)
Rating: 4 stars
06/25/2007
Good texture if you do the following: cream the sugar and shortening together then add your egg and mix in your dry ingredients. The directions aren't too clear but that worked well for me. I also used butter flavored shortening too. Read More
(8)
Advertisement
Rating: 5 stars
01/27/2007
I have this thing about cooking with shortening I hate it. So instead I substituted Land-O-Lakes Light Butter and the cakes (we made mini individual heart cakes instead of one big one) came out absolutely delicious. They were fluffy and moist and had a lot of flavor. Read More
(7)
Rating: 5 stars
08/29/2002
This was the perfect cake for a two person home. Very moist with the kind of thick spongy texture I love. Went great with chocolate peanut butter frosting: ) Read More
(7)
Rating: 4 stars
06/03/2003
I tried this recipe because it was the only one which I had all the ingredients in the house. This recipe made 18 yummy little cupcakes. They were a tad dry but frosting fixed that. This is a simple economical cheap and tasty recipe. Read More
(6)
Advertisement
Rating: 5 stars
09/24/2003
The cake turned out really fluffy just like a cake made from cake mix. My family really likes this one. I would definately make this one again. Read More
(6)
Rating: 5 stars
09/24/2003
My family really likes this cake. We make the cake and add fresh strawberries and some vanilla ice cream. It is our favorite strawberry shortcake. Read More
(5)
Rating: 4 stars
03/26/2010
I've made this twice now and it's a good recipe. Fast easy and tasty. I used raw sugar because that's what I had and along with vanilla it made the cake taste and look delicious. A nice golden colour. I also used butter instead of shortening. Served it with warm 'from scratch' lemon pie filling spooned over top and fresh strawberries and blueberries. It was a hit. Edit: Have made it 3 times now. Love it with the raw sugar and butter. This time I made the Seven Minute Pudding from this site and served the pudding with sliced bananas and this cake topped with chocolate sauce parfait-style. Good stuff!! I love this recipe. So easy and versatile. This is a coarse-crumbed cake like others have mentioned who didn't like it. So if you're looking for a finely textured cake this wouldn't be it. I think of it as sort of the peasant version of cake. But mine have all been moist. Read More
(4)