Scratch Cakes

I prefer making all my cakes from scratch, especially Carrot, Spice, Applesauce and other unusual flavored cakes, such as the following.  Please enjoy the following cake recipes; these recipes have been enjoyed by customers, family, friends and students for many years.  I recommend the following website, if you are looking for other good scratch cakes at King Arthur Flour Recipes. Enjoy!

White Chocolate Cake

  • 6 oz. white chocolate
  • 1/2 cup hot water
  • 1 cup butter
  • 1 cup sugar
  • 4 egg yolks
  • 1 tsp. vanilla
  • 2-1/2 cups sifted unbleached cake flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten
  • 1 cup flaked coconut, process in food processor to make coconut finer
  • 1 cup chopped pecans or walnuts

Preheat oven to 325 degrees.

Melt white chocolate in the 1/2 cup hot water; set aside to cool. Cream together the butter and sugar until fluffy. Beat in the egg yolks, one at a time, and beating well after each addition. Add the cooled melted chocolate mixture and vanilla. Sift the flour, soda and salt together and add alternately with the butter­milk. Do not over beat! Fold in the stiffly beaten egg whites. Gently stir in the pecans and coconut.

Bake in three 9″ layer greased and floured or parchment lined cake pans; bake in preheated oven approximately 25 to 30 minutes or until done. Do not over bake. Cool layers completely, before frosting.

Tomato Soup Spice Cake (or) Pumpkin Spice Cake

“Bet you can’t guess the secret ingredient in this extra moist and rich spice cake – perfect with your favorite cream cheese frosting for the sweetest of endings!”

  • 1/2 cup vegetable oil (or) butter, melted
  • 2/3 cup brown sugar, packed
  • 2/3 cup white sugar (or) extra brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 (10.75 ounce) can Condensed Tomato Soup *See Note
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg

Preheat oven to 325 degrees.

In large mixing bowl combine shortening and sugar until well blended; add eggs milk and tomato soup, mix well.  In separate bowl sift together flour, baking powder, soda, cinnamon, allspice, cloves and nutmeg in bowl; add to wet ingredient mixture, blend on low speed until mixed, continue to beat on medium speed 4 minutes.  Pour into prepared pans of your choice.

Bake in two 8″ layer greased and floured or parchment lined cake pans; bake in preheated oven approximately Bake 40-50 minutes or until done.  Cool in pan on wire rack; frost completely cooled cake with cream cheese frosting.

*Note – For a different twist on the recipe, substitute same amounts of canned Pumpkin or Applesauce for the Tomato Soup.

Carrot Cake

  • 4 eggs
  • 1 1/2 cups vegetable or canola oil
  • 1 cups white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose unbleached flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3 cups grated carrots
  • 1 cup walnuts (or) pecans, chopped

Preheat oven to 325 degree.

In a large bowl; mix together eggs, oil, white sugar and 2 teaspoons vanilla. Sift together, flour, baking soda, baking powder, salt, cinnamon and cloves; mix until blended; add grated carrots and nuts do not over mix.

Pour into prepared pan. Bake in a 325 degree; preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.