From Scratch Cake
A moist, flavorful homemade cake with classic vanilla and buttery notes, perfect for celebrations or everyday treats, adaptable with various icings and toppings.
Ingredients
Instructions
- Sift flour, baking powder, salt, and sugar together into a large mixing bowl.
- Add vegetable oil and vanilla to milk, then pour into the bowl with the other ingredients.
- Beat for 2 minutes on medium speed.
- Add the unbeaten eggs and beat for 2 minutes longer.
- Pour the batter into 2 greased 8 or 9-inch layer pans.
- Bake in a 375°F oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool, then frost with Fluffy Frosting.
Tips & Substitutions
Ensure all ingredients are at room temperature for better mixing. If you need a healthier alternative, you can substitute half of the sugar with applesauce or use a vegetable oil substitute like unsweetened applesauce. Consider adding a zest of lemon or orange for a fresh twist. For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
Serving Suggestions
Serve the cake plain or with Fluffy Frosting for a classic dessert. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat. For a festive occasion, add sprinkles or edible flowers on top for decoration.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of From Scratch Cake contains roughly 213 calories, with 3g protein, 29g carbohydrates, and 10g fat. It is a good source of vitamin A (15% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
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 use whole wheat flour, but the texture may be denser. For the best results, consider using a blend of whole wheat and all-purpose flour, starting with a 50:50 ratio. This will provide a nuttier flavor while maintaining a lighter texture.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking, too much liquid, or the oven temperature being too low. Make sure to bake until a toothpick comes out clean and check your oven's accuracy with an oven thermometer. Avoid opening the oven door frequently during baking to prevent temperature fluctuations.
How do I make the cake more flavorful?
For added flavor, you can incorporate vanilla bean paste instead of extract, or add spices like cinnamon or nutmeg. You might also consider folding in chocolate chips or nuts for texture, or replacing some milk with brewed coffee for a mocha flavor.
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).