This cake is so delicious, it’s called Delicious Cake!! Miss Party’s Grandma, Great Grandma, and Great, Great Grandma were amazing country cooks. They often used this rustic cake recipe for family gatherings over the last 100 years. The cake recipe was requested for family birthdays, dressed up as Coconut Cake at Easter, and later in the Spring, drizzled with fresh raspberry or strawberry sauce and homemade whipped cream as a berry shortcake. Yum!
Miss Party has often used this cake recipe for dessert at large parties as a base for a MYO shortcake station. She most recently had servers cut the cake into 2 inch cubes and prep the cubes into high quality plastic drinking tumblers for walkaway sundaes. She had a bowl of mixed berry sauce, a bowl of sliced fresh berries and a bowl of freshly whipped cream. Yes, it was a hit on a summer afternoon!
2 cups granulated sugar
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup milk
2 tsps vanilla
Preheat oven to 350 degrees.
1) Combine dry ingredients and cut in butter.
2) Add wet ingredients. With mixer on med-high speed, beat well for 2 minutes, or hand-beat for 150-200 strokes.
3) Pour batter into a 9×13 oven to table baking dish for 30-35 minutes. If you prefer a layer cake to a sheet cake, split the batter into 2 round or square pans.
4) Cool cake completely on a wire rack. Dust with confectioner’s sugar, frost with icing or leave plain for shortcake. Cover dish with plastic wrap.
When ready to serve, slice three rows lengthwise and then gauge the thickness of your slices by how many you need to serve. 1 1/2-2 ” slices would be adequate, or cut into squares if preferred.