Ingredients for Best Two Egg Cake
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Cake Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 cup softened butter
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How to Make Best Two Egg Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x1 1/2-inch round cake pans.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter or shortening with 1 cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Add 2 large eggs one at a time, beating well after each addition.
- 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.
- 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.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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
