Scratch Cake
A classic homemade sponge cake with sweet vanilla flavor and tender crumb, perfect for celebrations or everyday desserts, easily customizable with frosting or fillings.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add unbeaten eggs and vanilla; beat thoroughly.
- Sift flour and baking powder together.
- Alternate adding the flour mixture and milk to the creamed mixture, mixing well after each addition.
- Pour batter into a well-greased 13 x 9 x 2-inch pan or layered pans.
- Bake at 375°F (190°C) for 35 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar. You can substitute unsalted butter for shortening if desired, although it will give a slightly different flavor. To add a fun twist, consider folding in chocolate chips or citrus zest before baking. If you want to make it a bit richer, try using buttermilk instead of regular milk.
Serving Suggestions
This Scratch Cake pairs beautifully with fresh fruit or a scoop of ice cream for a delightful dessert. For a more indulgent treat, serve it with whipped cream and a drizzle of chocolate sauce. It also makes a lovely base for layer cakes; try frosting it with your favorite flavor. Consider serving it alongside a warm cup of coffee or tea for a cozy afternoon.
Storage & Reheating
Allow the cake to cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag; they can last up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of Scratch Cake contains roughly 490 calories, with 7g protein, 74g carbohydrates, and 17g fat. It is a good source of protein (14% of the Daily Value), iron (13% of the Daily Value), and calcium (13% 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 substitute whole wheat flour for all-purpose flour, but the texture will be denser. For the best results, try using a blend of both flours. Keep in mind that whole wheat flour may absorb more liquid, so you might need to add a little extra milk to maintain the desired batter consistency.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or not enough moisture in the batter. To remedy this, you can try adding a simple syrup (equal parts sugar and water boiled together) over the cooled cake to add moisture. Additionally, make sure to check the cake a few minutes before the recommended baking time to avoid overbaking.
How can I make this cake more flavorful?
To enhance the flavor of your Scratch Cake, consider adding spices like cinnamon or nutmeg to the dry ingredients. You can also incorporate extracts such as almond or lemon to deepen the flavor profile. For a fun twist, try mixing in citrus zest or even a swirl of fruit preserves before baking for added 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).