Simple Scratch Cake Recipe -
Simple Scratch Cake   Recipe
  • READY IN 35 mins

Simple Scratch Cake

Recipe by  

"A simple cake from scratch. "

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans or a 9x12 inch baking dish.
  2. Sift the flour and baking soda together in a bowl, and set aside.
  3. Place the eggs, sugar, sour cream, sweetened condensed milk, and vinegar in a large bowl, and beat to combine. Stir in the flour mixture, about 1 cup at a time, mixing between additions to avoid lumps. Pour the batter into the prepared cake pans or baking dishes.
  4. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
Kitchen-Friendly View


  • Browse Allrecipes' big collection of Frostings and Fillings to find the perfect finishing touch for your cake.

Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2009

I made the cake in a bundt pan and it tasted very good and was a big hit with the family.

Most Helpful Critical Review
Apr 13, 2009

First of all, this cake took 50 minutes to cook instead of the 20-25 mins. it says in the directions. Second, there was way too much batter for two nine inch cake pans...I ended up with dome shaped cakes that over-flowed in the oven. The cake also ended up with a crisp outer crust... we like it like that, but if you are looking for super soft/moist cake this is not it. However, I liked the homemade flavor of the batter. It tasted a little like southern sweet buttermilk cornbread. I would never have thought to combine the condensed sweet milk and sour cream and vinegar, but even in batter form it was tasty! With buttercream frosting and a lemon filling this cake turned out like what I imagine was made in the early settler days, homestyle and delicious.


13 Ratings

Apr 14, 2009

This was the "Very Best Tasting",in a long time,4 familes,loved it and Laughter hit the roof!!! Like someone said,it took about 50-55 minutes,for each pan(and since)there was so much batter,I put it in 3, 9inch pans(almost)run over,but rose above pans-1 inch.So,I had,a 7 1/2 inch,-3 layer cake!! It covered up a plate,and most were sharing with someone else!! "Better cut recipe,in half",wonderful taste,"Very Huge in Appearance"!!!

Apr 20, 2009

This cake took 50 minutes in a 13x9 pan and cake had a high dome, was very crusty and tough. I bake and decorate a lot of cakes and am always looking for a new cake recipe. This cake was a waste of expensive ingredients. It was a bland and tough cake. I hate to give bad reviews, but I was VERY DISAPPOINTED. I salvaged my efforts and ingredients by cutting off the hard edges, cutting up the cake, sprinkling on some triple sec and layering with pudding to make a palatable dessert.

Jun 07, 2010

This was good! Just what we were looking for. I was worried about the time but it took exaclty 26 minutes. I was also scared of overflow from other reviews but that didn't happen. I used 1 bunt and two bread pans, perfect! I loved the chewy crust we ate it hot from the oven. maybe be a bit chewier once it cools but we like it warm with a bit of butter, almost like a sweet bread. mmm

May 06, 2009

It says to cook it 20 minutes or so. It took much longer

Feb 08, 2010

OMG! Best cake ever! I made it into cupcakes and the family devoured them in minutes - without frosting! Excellent taste and consistency. A new family favorite! Not overly sweet either - despite the amount of "sweet" stuff. Don't let the sour cream or vinegar scare you.

Aug 15, 2015

This cake is extremely heavy and dense. It's like one of the ingredients is off. The batter was extremely thick - it needs more milk or something. It also took almost an hour to cook. There was so much batter I had to use 3 pans.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 737 kcal
  • 37%
  • Carbohydrates
  • 127 g
  • 41%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Strawberry Cake from Scratch

This impressive cake is rich with the flavor of real strawberries.

Simple White Cake

See how to make a simple white cake that’s perfect for layer cakes and cupcakes.

Texas Sheet Cake V

This dense chocolate cake is moist and delicious. And it couldn't be easier!

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States