Best Two Egg Cake Recipe

This incredibly simple two-egg cake recipe, adapted from a 1953 Better Homes and Gardens cookbook, is a nostalgic delight! With a fluffy texture and a subtle pancake-like aroma, this recipe is perfect for a quick and easy dessert that's sure to impress. Enjoy a taste of the past with this beloved family favorite.

Prep Time 15 mins
Cook Time 40 mins
Calories 440.3 kcal
Protein 11g
Rating 4.7 (3 Reviews)
Best Two Egg Cake 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Two Egg Cake

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How to Make Best Two Egg Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x1 1/2-inch round cake pans.
  2. In a large bowl, cream together 1/2 cup (1 stick) softened butter or shortening with 1 cup granulated sugar until light and fluffy.
  3. Beat in 1 teaspoon vanilla extract.
  4. Add 2 large eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Sift the dry ingredients together three times for a lighter cake.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined after each addition.
  7. Divide batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. Frost and enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

151g

Fat

22g

Carbs

23g

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