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- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture alternately with the sour cream. Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
- Be sure to use softened butter, not melted.
- If you don’t have sour cream, you can use plain yogurt instead.
- If you don’t have semi-sweet chocolate chips, you can use milk chocolate chips or white chocolate chips.
- Can I make this school cake ahead of time?
- Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Can I use a different type of chocolate chip?
- Yes, you can use milk chocolate chips, white chocolate chips or any other type of chocolate chip.
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Fold in the pecans.
- Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
- Be sure to use softened butter, not melted.
- If you don’t have pecans, you can leave them out or substitute with another type of nut.
- This cake can also be made into cupcakes – just fill the cupcake liners about 3/4 full and bake for 15 to 20 minutes.
- Can I make this school cake ahead of time?
- Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Can I use a different type of nut?
- Yes, you can use any type of nut that you prefer. You can also leave the nuts out altogether.
A Collection of Deliciously Simple School Cake Recipes
School cakes are a much-loved part of the school experience. Whether it’s for a bake sale, a fundraiser or just a special treat, everyone loves a good school cake. But there’s no need to spend hours in the kitchen slaving over a hot stove – here are two easy school cake recipes that will have your family and friends asking for seconds!
Recipe 1: Chocolate Chip School Cake
Ingredients:
Instructions:
Nutritional Information:
Serving size: 1 slice (about 1/12 of cake). Calories: 286, Total Fat: 12.7g, Saturated Fat: 7.3g, Cholesterol: 57mg, Sodium: 225mg, Total Carbohydrate: 39.2g, Dietary Fiber: 0.8g, Sugars: 21.9g, Protein: 3.3g.
Tips and Notes:
Serving Suggestions:
This school cake is delicious served warm with a scoop of vanilla ice cream. It’s also great topped with a drizzle of chocolate sauce or peanut butter. For a special treat, try topping it with whipped cream, fresh fruit and a sprinkle of cinnamon.
Frequently Asked Questions:
Recipe 2: Vanilla School Cake
Ingredients:
Instructions:
Nutritional Information:
Serving size: 1 slice (about 1/12 of cake). Calories: 300, Total Fat: 14.3g, Saturated Fat: 8.2g, Cholesterol: 65mg, Sodium: 180mg, Total Carbohydrate: 40.0g, Dietary Fiber: 0.9g, Sugars: 27.1g, Protein: 4.1g.
Tips and Notes:
Serving Suggestions:
This vanilla school cake is delicious served warm with a scoop of ice cream. It also tastes great topped with fresh fruit, a dollop of whipped cream or a sprinkle of cinnamon. For a special treat, try topping it with a drizzle of caramel sauce or chocolate sauce.
Frequently Asked Questions: