Make Cake Batter from Scratch

Layer Cake

There are a wide variety of cake mixes available on store shelves. These are great for many occasions. However, they do not allow the latitude for experimentation possible when making a cake from scratch. Once the basic ideas are mastered, different flavorings and ingredients can be added. Nevertheless, when experimenting, it is wise to remember that certain ingredients, such as baking powder needs to be kept in the recipe in order for the cake to rise properly. To get the idea. Here is a basic white cake recipe:


3 cups all-purpose flour
2 cups white sugar
1 cup butter
4 egg whites
2 whole eggs
3 teaspoons vanilla extract
3 1/2 teaspoons baking powder
1 cup milk


Preheat the oven to . Grease a 3 quart baking dish (16 X 9 or 13 X 9 Pyrex works well). The easiest way to do this is to pour about a tablespoon of canola oil into the dish and spread with fingers or a paper towel. Then dust in a heaping tablespoon of flour. Shake the dish so that the flour sticks to the thinly spread oil. Pour out the excess flour.

In a mixing bowl, combine the sugar and butter, whipping them until creamy. Now stir in the vanilla. In a separate bowl thoroughly combine flour and baking powder. Next add about one-fourth of the beaten eggs. Now add about a third of the flour. Alternate until all eggs and flour are in the mixture.

Constantly mix while slowly stirring in the milk. With 300 or so strokes of the spoon or application of a blender, the batter should be thoroughly mixed. Insert in oven and bake 35 - 40 minutes. Depending on the efficiency of the oven, the cake may need to be baked longer. Test for doneness with a toothpick or knife. If they come out of the cake without clinging batter, then the cake is done.

Cake Batter Variations

The difference between a yellow cake and a white cake is in the egg yokes. In the above recipe use three whole eggs instead of four whites and (one whole egg). This avoids wasting egg yokes. The flavor is much the same. Try adding applesauce in the place of half or all of the oil.

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