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Rating: 8.1/10 (116 votes cast)

This recipe has been slowly modified by me until I reached something I was quite happy with. Perfect for wedding cakes, birthday cakes and cupcakes, this recipe is very easy to adjust into any flavor you want. I’ve added: orange juice (subbed for some liquid), instant chai tea powder, peanut butter – you name it! Always a very moist, fine texture, but sturdy enough for wedding and sculpted cakes.

A Better White Scratch Cake

Ingredients

  • 5 c cake flour
    3 1/3 c sugar
    2 Tbsp + 1 tsp baking powder
    2 tsp salt
    2 1/2 c milk
    1 1/3 c shortening
    16oz sour cream
    1 Tbsp vanilla or almond extract
    10 egg whites (or 10oz carton egg whites)

Instructions

    Preheat oven. Prepare your pans as you normally would.

  2. Sift dry ingredients together into mixer bowl.
  4. Add everything but egg whites and mix just until combined. Beat on high for 2 minutes, turn down mixer and add egg whites, return to high and beat for another 2 minutes.
  6. Pour into pans and bake.
  8. This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).