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Plain or Layer Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar incorporates air cells that expand during baking, creating a tender crumb. The ratio of flour to liquid produces a sturdy structure that can support layering, while the baking powder provides chemical leavening to lighten the dense batter. The eggs contribute both structure through protein coagulation and richness through fat, while also acting as emulsifiers to bind the fat and water phases together.
The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen layers at room temperature for 2-3 hours before frosting and serving.
Store unfrosted cake in an airtight container at room temperature for up to 3 days. Once frosted, storage depends on the frosting type: buttercream-frosted cakes can stay at room temperature for 2 days or refrigerated for up to 5 days; bring to room temperature 1 hour before serving for best texture.
AI-generated tips from Chef Cecil's culinary database
The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen layers at room temperature for 2-3 hours before frosting and serving.
Store unfrosted cake in an airtight container at room temperature for up to 3 days. Once frosted, storage depends on the frosting type: buttercream-frosted cakes can stay at room temperature for 2 days or refrigerated for up to 5 days; bring to room temperature 1 hour before serving for best texture.
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