Search thousands of recipes reviewed by home cooks like you.

Simple Scratch Cake

Simple Scratch Cake

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
mcrpunk

mcrpunk

A simple cake from scratch.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 737 kcal
  • 37%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 127g
  • 41%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans or a 9x12 inch baking dish.
  2. Sift the flour and baking soda together in a bowl, and set aside.
  3. Place the eggs, sugar, sour cream, sweetened condensed milk, and vinegar in a large bowl, and beat to combine. Stir in the flour mixture, about 1 cup at a time, mixing between additions to avoid lumps. Pour the batter into the prepared cake pans or baking dishes.
  4. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

marilyn5401
27

marilyn5401

4/14/2009

I made the cake in a bundt pan and it tasted very good and was a big hit with the family.

HomerCooks
22

HomerCooks

4/13/2009

First of all, this cake took 50 minutes to cook instead of the 20-25 mins. it says in the directions. Second, there was way too much batter for two nine inch cake pans...I ended up with dome shaped cakes that over-flowed in the oven. The cake also ended up with a crisp outer crust... we like it like that, but if you are looking for super soft/moist cake this is not it. However, I liked the homemade flavor of the batter. It tasted a little like southern sweet buttermilk cornbread. I would never have thought to combine the condensed sweet milk and sour cream and vinegar, but even in batter form it was tasty! With buttercream frosting and a lemon filling this cake turned out like what I imagine was made in the early settler days, homestyle and delicious.

JIM-49
17

JIM-49

4/14/2009

This was the "Very Best Tasting",in a long time,4 familes,loved it and Laughter hit the roof!!! Like someone said,it took about 50-55 minutes,for each pan(and since)there was so much batter,I put it in 3, 9inch pans(almost)run over,but rose above pans-1 inch.So,I had,a 7 1/2 inch,-3 layer cake!! It covered up a plate,and most were sharing with someone else!! "Better cut recipe,in half",wonderful taste,"Very Huge in Appearance"!!!

Similar recipes

ADVERTISEMENT