Dress it up with fresh or canned fruits, and you'll have a dessert that is elegant to serve for any occasion!
Some recipes never go out of style, and this Grandma's 2 Egg Cake is one of those treasured vintage desserts that has stood the test of time.
Passed down through generations, this easy homemade cake proves you don't need a long list of fancy ingredients to create something truly special.
With just two eggs and pantry staples, you'll have a light, moist cake that's perfect for birthdays, Sunday dinners, afternoon coffee, or simply satisfying a sweet craving.
Why You Will Love Grandma's Two-Egg Cake
- Exceptionally moist and tender texture
- Rich buttercream frosting or a fabulous fruit topping in every bite
- Perfect for holidays and celebrations
- Coconut adds wonderful flavor and texture
- Change the flavor with different extracts
- Can be made ahead for easy entertaining
- Beautiful presentation without complicated decorating
- A crowd-pleasing dessert everyone requests again and again
- Freezes well for future gatherings
- Great for potlucks, church dinners, and family reunions
Tips and Suggestions:
- Make one large cake instead of 2 layers
- Any nuts can be added, even sunflower seeds for nut allergies
- For a richer cake mix, add milk instead of water to the mix, an extra egg, and butter instead of oil
- The cake tastes great with just whipped cream and fresh fruits
- For a thinner frosting, add a few tablespoons of 2 % milk instead of heavy cream or half and half
- Bring eggs and butter to room temperature before mixing.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Toast pecans before adding them to enhance their flavor.
- Do not overmix the batter once the flour is added.
- Allow cake layers to cool completely before frosting.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
- Use parchment paper in cake pans for easy removal.
- Refrigerate leftovers covered
Serving Ideas
- This vintage cake is delicious served with:
- Fresh strawberries and whipped cream
- Vanilla bean ice cream
- Coffee or tea
- Lemon curd
- Mixed berry sauce
- Chocolate drizzle
- Fresh peaches
- Homemade pudding
- Custard
- A dusting of powdered sugar for an elegant finish
Yield: 10
Grandma's Two Egg Cake
If you want to make something special today, this is the cake to try. It's a little bit heavier in texture and always tastes better with fresh fruits.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
- 1/2 cup butter, softened at room temperature
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- pinch of salt
- 1/2 cup whole milk, room temperature
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for 3 to 4 minutes until the mixture is light, pale, and fluffy.
- Add the Eggs and vanilla.
- Add the eggs one at a time, making sure they are evenly blended in this batter.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. On low speed, add about one-third of the flour mixture to the butter mixture, followed by half of the milk.
- Repeat, alternating between dry and wet ingredients, and ending with the final third of the flour.
- Do not overmix, or the cake will become dense. If mixing by hand as Grandma did, it's about 50 strokes start to finish.
- Divide the batter evenly between your prepared pans.
- Bake for 25 to 30 minutes.
- The cake is done when the top springs back lightly to the touch and a toothpick inserted into the center comes out clean.
- Let the layers cool in their pans for 10 minutes
- Invert them onto a wire cooling rack to cool completely before applying any frosting or fruit topping glaze.
- If you choose to frost, here is a buttercream frosting to use:
- Beat all together
- 1 cup butter, softened to room temperature
- 3 to 4 cups powdered sugar, sifted to remove lumps
- 2 to 3 tablespoons heavy whipping cream or whole milk
- 2 teaspoons pure vanilla extract
Notes
Tips and Suggestions:
- Make one large cake instead of 2 layers
- Any nuts can be added, even sunflower seeds for nut allergies
- For a richer cake mix, add milk instead of water to the mix, an extra egg, and butter instead of oil
- The cake tastes great with just whipped cream and fresh fruits
- For a thinner frosting, add a few tablespoons of 2 % milk instead of heavy cream or half and half
- Bring eggs and butter to room temperature before mixing.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Toast pecans before adding them to enhance their flavor.
- Do not overmix the batter once the flour is added.
- Allow cake layers to cool completely before frosting.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
- Use parchment paper in cake pans for easy removal.
- Refrigerate leftovers covered
Serving Ideas
- This vintage cake is delicious served with:
- Fresh strawberries and whipped cream
- Vanilla bean ice cream
- Coffee or tea
- Lemon curd
- Mixed berry sauce
- Chocolate drizzle
- Fresh peaches
- Homemade pudding
- Custard
- A dusting of powdered sugar for an elegant finish
Nutrition Facts
Calories
251Fat (grams)
11 gSat. Fat (grams)
6 gCarbs (grams)
35 gFiber (grams)
1 gNet carbs
35 gSugar (grams)
21 gProtein (grams)
4 gSodium (milligrams)
171 mgCholesterol (grams)
63 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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