Scratch Cupcakes or Layer cake


"This is a simple cupcake or sponge cake recipe. It is a white cake recipe but can be made into chocolate by using only 5 ounces of flour and one ounce of cocoa instead of 6 ounces of flour. Ingredients are measured in ounces. The flour must be the self-raising type."
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25-35mins servings
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  1. Use a hand mixer for this recipe. A food processor will not work. Creme together the butter and sugar. Add the eggs and beat. Gradually add the flour (and cocoa if desired)
  2. Place a large teaspoonful of the mixture into each cupcake case or divide the mixture into two greased cake tins.
  3. Bake for 15mins (up to 25mins for cake) at 300 degrees fahrenheit. When ready the cake should spring back when touched lightly.
  4. Remove cupcakes or cake from pan and place on cooling rack to cool.
  5. Decorating: For cupcakes, mix icing sugar and water to a slightly runny consistency. Ice the cupcakes and decorate with sprinkles or small candies.
  6. For cakes: spread any flavour jam or jelly over the bottom layer of the cake. Cover with the top layer. Place a doilie on the top of the cake and sprinkle with icing sugar. Remove the doilie.


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