Absolutely Delicious Scratch Cake Recipes

WHITE CAKE RECIPE

Steps:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil and extracts and set aside
• Combine your flour, baking powder and salt and set aside
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
• Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
• Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
• Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
• Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
• Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

FUNFETTI CAKE

Steps:

• Preheat the oven to 350F and grease and line the bottoms 3 - 9″ cake pans with parchment paper. You can also use 3 - 8″ cake pans but you will need to leave out about 1 cup of batter (If the pans are overfilled the cakes will sink in the middle. Make sure to only fill the pans a little over halfway). Line the pans in cake strips if you have them.
• Whisk together the flour, baking powder, baking soda, and salt and set aside.
• Using a hand or stand mixer, cream together the butter and sugar until light and fluffy mixing on medium high speed for 3-5 minutes with the whisk attachment. *see picture in post for reference
• With the mixer running on low, pour in the oil. Scrape down the bowl and give it another mix.
• Mix in the eggs one at a time followed by the vanilla. Scrape down the bowl after every 2 eggs.
• Mix in the sour cream.
• With the buttermilk and dry ingredients, mix into the batter alternating between the two, starting and ending with the dry ingredients (dry, wet, dry, wet, dry).
• Take the bowl off the stand once the batter is combined. Take a rubber spatula and give it a good mix, scraping down the bottom and sides of the bowl. Then, fold in the sprinkles.
• Pour into your cake pans and spread it even. For 9″ cakes, bake for 30-35 minutes. For 8″ cakes, bake for 35-40 minutes. They're ready when a toothpick in the center comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then run a knife around the edges and turn them out on to a cooling rack and peel the paper off. If you're frosting the cake that day, transfer the cakes (still on the cooling rack) to the fridge to completely chill before assembling (about 1 hour). If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.
• Mix the butter using a hand or stand mixer with the whisk attachment until smooth.
• Mix in one cup of powdered sugar at a time, adding the vanilla and milk as it begins to thicken.
• If the buttercream is still too thick when you're done, add another tablespoon of milk.
• Level off the chilled cakes if needed.
• Spread a thin layer of buttercream between each cake layer, then give the entire cake a thin crumb coat. Do so by spreading a very very thin layer all around the cake, just enough to enclose all of the crumbs. Place the cake in the fridge for 20 minutes.
• Frost the cake with the rest of the buttercream and decorate with extra sprinkles. Enjoy!

ABSOLUTELY DELICIOUS 'SCRATCH' CAKE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• Make cake batter as directed on box. Pour into prepared pan.
• Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.