Tarheel Scratch Cake
A classic Southern scratch cake with rich buttery flavor and tender crumb, perfect for celebrations or everyday indulgence, suitable for cake lovers and special occasions.
Ingredients
Instructions
- Cream the butter and confectioners sugar together.
- Sift the baking powder and flour together.
- Add the salt and mix with the butter, sugar, and milk.
- Beat the mixture thoroughly.
- Beat the eggs until stiff and add to the mixture.
- Stir well and pour into buttered layer cake pans.
- Bake in a 375°F oven for 20 to 25 minutes.
- Spread the layers with icing.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted when creaming with the confectioners sugar. If you don't have confectioners sugar, you can blend granulated sugar until fine. For a variation, try adding vanilla extract or lemon zest to the batter for extra flavor. Make sure to mix the eggs in gently to maintain the fluffiness of the cake.
Serving Suggestions
This cake is delightful served plain, but you can enhance it by frosting with your favorite icing or pairing it with fresh fruit like strawberries or raspberries. It also pairs beautifully with Corn Casserole (Pennsylvania Dutch Recipe) for a comforting meal. Consider serving a scoop of vanilla ice cream alongside for a decadent treat.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. To reheat, let it come to room temperature before serving or warm it briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Tarheel Scratch Cake contains roughly 487 calories, with 8g protein, 64g carbohydrates, and 22g fat. It is a good source of iron (19% of the Daily Value), protein (15% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 798mg per serving (35% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If you're looking for a gluten-free option, consider using a gluten-free all-purpose blend, but make sure it includes a binding agent like xanthan gum for the best results.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, check that your baking powder is fresh, as old leavening agents can affect the rise. Additionally, ensure that you properly creamed the butter and sugar until light and fluffy, and don't overmix after adding the eggs, as this can lead to a denser cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and store them wrapped in plastic wrap. Just make sure to let them cool completely before wrapping. You can frost them just before serving to keep the icing fresh and intact.
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).