Easy Scratch Cake
A moist, fluffy homemade cake with a subtle vanilla flavor, perfect for casual gatherings or everyday desserts, easily customizable with your favorite add-ins.
Ingredients
Instructions
- Mix flour, sugar, milk, and shortening; add eggs.
- Beat with a whisk by hand or spoon for 2 minutes or until well mixed.
- Pour into a greased cake pan.
- Bake for 20 minutes or until done in the middle; check with a toothpick or fork.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. You can substitute the shortening with unsalted butter for a richer flavor, or use a plant-based alternative for a dairy-free version. Adding a teaspoon of vanilla extract enhances the overall taste, but feel free to experiment with almond or lemon flavoring for a twist.
Serving Suggestions
This easy scratch cake is delightful on its own, but you can elevate it by serving it with a drizzle of Chocolate Sauce For Fruit or a scoop of ice cream. It pairs well with fresh berries or a dollop of whipped cream for added indulgence. For a complete dessert experience, serve it alongside Cherry - O - Pie for a delightful contrast of flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Scratch Cake contains roughly 1100 calories, with 18g protein, 77g carbohydrates, and 66g fat. It is an excellent source of vitamin C (57% of the Daily Value), protein (37% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser cake. For best results, consider using a mix of both flours to maintain a lighter texture while adding some whole grain benefits.
How can I make this cake chocolate-flavored?
To make a chocolate version of this cake, simply replace 1/2 cup of flour with unsweetened cocoa powder. You may want to add an extra tablespoon of sugar to balance the bitterness of the cocoa. This modification will yield a delicious chocolate scratch cake that pairs wonderfully with chocolate or vanilla frosting.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check the package instructions for the right measurement as some blends may require adjustments. The cake will still turn out light and fluffy while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).