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Nutrition Facts
Serving Size 118 g
(Approx. 18 Servings)
Amount Per Serving
Calories 400 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 10 g 50%
Trans Fat 0.5 g
Cholesterol 80 mg 27%
Sodium 470 mg 20%
Total Carbohydrate 49 g 16%
Dietary Fiber 1 g 4%
Sugars 23 g
Protein 5 g
Vitamin A 10% • Iron 15%
Vitamin C 0% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scratch Made Classic Vanilla Cake

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
Serves
18  People

Ingredients

Recipe makes 18 Servings

2 cup(s) granulated sugar
8 Oz unsalted butter, softened at room temperature
1/3 cup(s) vegetable oil
1 cup(s) sour cream
4 large eggs
4 cup(s) cake or pastry flour, sifted
2 1/4 Tsp kosher or sea salt
2 Tbsp malted milk powder
3 Tsp baking powder
2 Tsp baking soda
1 Tsp fresh lemon juice
1/4 cup(s) vanilla extract
1 1/2 cup(s) half and half
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Instructions

1
Preheat oven to 350ºF.
2
In a stand mixer with the paddle attachment, add sugar, butter, oil and sour cream. Beat together until very creamy and sugar is completely incorporated.
3
Set mixer to low then add eggs one at a time until all are incorporated, scraping down sides of bowl as needed while mixing.
4
Combine all dry ingredients in a separate bowl and mix well. In a separate measuring cup, add lemon juice, vanilla and half & half. Whisk to just combine.
5
While mixer runs on low speed, gradually add 1/4 to 1/2 cup each of dry and wet mixtures until incorporated. Repeat until all of both mixtures have been added.
6
Turn mixer speed up to medium and allow batter to mix for about 20 to 30 more seconds.
7
Pour or scoop batter into prepared cupcake molds or any preferred 9" x 13" baking or other round cake dish.
8
Bake 25 to 35 minutes or until a toothpick inserted in center of cupcakes or cakes pulls out clean. Allow to cool and frost with any desired frosting.
9
Chef's Note: Baking time will vary slightly depending on size of baking pan or cupcake molds. Simply shake pan to see if cake is set in middle before inserting toothpick to avoid making extra holes in cake.
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