Cake Central › Recipes › A Better White Scratch Cake

A Better White Scratch Cake

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


  • 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)


  1. Preheat oven. Prepare your pans as you normally would.
  2. Sift dry ingredients together into mixer bowl.
  3. 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.
  4. Pour into pans and bake.
  5. This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).

Comments (59)

could u please mention the oven temp and bake time. thanks
bake time please??? Im trying the recipe right now!
What type of shortening? Do you use crisco, or oil or butter??
The OP didn't state a bake temp, but I have been baking at 350 with great results. Also, when I am not looking for a pure white cake I just use 5 whole eggs instead of 10 egg whites, and have had no problems doing so.THANK YOU edencakes for this amazing recipe!
This was as a quote I found on a forum topic relating to this recipe by LorienSkye
this mite sound a bit dumb, but is shortening vegetable fat?
I subbed butter (we don't have much white veg fat here, NZ is butter country) and greek yoghurt (no sour cream) and it was fannnntastic. Seriously great cake. Everyone loved it, so easy to torte too. One of my faves.
can all purpose flour be used instead of cake flour?
I made this again today, and use the surplus for cupcakes. I iced with IMBC and they are still great the next day too.
How many cups of batter does this yield?
regular flour and cake flour are not the same...goggle cake flour and you will find how to convert regular flower to cake flour..
Thanks ...looking forward to trying out this recipe ;}
Tried this recipe yesterday and I love it. I love the taste and texture and it is perfect for any kind of cake (wedding, special occassion) Cant wait to try different liquids for different flavors! Thanks! Couture Cake Creations
This recipe is super! 24 cupcakes with beautiful domes and 2 - 6" x 3" cake rounds.... I use 350 and 5 eggs unless I need white, white cake then I go back to the egg whites only. I also sub vanilla bean paste for the vanilla in equal quantity for lovely speckles and a vanilla punch! Thanks so much for this great recipe
do you have a chocolate version?
I too would love a chocolate version?
should we beat egg white separately till peaks and fold.. like chiffon cake... Or just add in batter and beat well PLEASE HELP I WANT TO MAKE THis TOMORROW
I've been trying to switch to scratch so I made this. I could taste the baking powder in this. I kept checking the amount listed on the recipe since I've never used a couple of tablespoons in anything before. It had a very fine, beautiful texture, a little less moist, and less sweet than the WASC I've been using. I thought it was a bit too crumbly for carving, but since I didn't need to carve it, it was fine for a simple 2 layer cake. The girls at work are not shy about critiquing, prefer the WASC.
I baked this cake. It turned out spongy, almost like an angel food. I was going to use it for a wedding cake, but can't image that they would be able to slice it. Did I do something wrong?
Cake Central › Recipes › A Better White Scratch Cake