My Scratch Cake

This cake is very moist and tasty


  • 5 cups SRF flour
  • 3 1/3 c sugar
  • 2 Tbsp + 1 tsp baking powder
  • 2 tsp salt
  • 2 cups coconut milk
  • ½ cup milk
  • 250g butter(melted)
  • 2 cups Greek yoghurt
  • 5 tbsp Powdered Whole Eggs
  • 15 tbsp water
  • 10 tbsp Cornflour
  • 1 Tbsp vanilla extract


  1. 1.Preheat oven 160 c. Prepare your pans as you normally would.
    2.For every 1 cup of flour remove 2 Tbsp.
    3. Now add 2 Tbsp of Cornflour for every 1 cup of flour. (replacing the tablespoons of flour taken out)
    4.Sift dry ingredients together into mixer bowl.
    5.Mix together butter(melted),yoghurt,coconut milk,milk,water,vanilla extract in a large bowl.
    6.Sift dry ingredients into bowl with butter mix.
    7.Pour into pans and bake for 1 hour and 15 mins or until toothpick inserted into center comes out clean .


Comments (10)


Hi! This looks yummy! How many pans do I need to prepare, and what size? What kind of icing do you use for this? Thanks!


SRF is self rising flour....Hope that is difficult to remember all these abbreviations...I spend more time trying to figure them out than the time it takes to type in the whole thing :) Ahhh! Do I really want to be young again?


Hi, thanks for posting this recipe, would love to try it tonight.. Now if I want to use fresh eggs, how many do I need ? 1 batch is for which pan size? also how long can this cake keep ? does it freeze well ? Thanks again :D


Hi thanks for the recipe looks really yummy. You say the cake is really moist, is it sturdy enough for stacking? Here is another question; is SRF the same in the US as in Canada? Why replace flour with cornstarch? If using fresh eggs, one would decrease the water, so what is the water to dry egg ratio so that I can subsitute it. Thanks for your answers. It must get annoying with all these questions. :~)


very iinteresting recipe, I am new to this type of baking,and enjoying learning the uses of different ways to make the cake moist. Thanks