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Hurry Scurry Cake

Today's recipe is a 'blast from the past', originating in an old cookbook of my mother's.  It was the cake of my childhood, and still my go-to white cake today. I was considering giving it a new name, but I decided to leave it with its amusing, archaic and somewhat catchy title. This very basic white cake is perfect for topping with ice-cream and fresh fruit in the summertime. Since the local strawberries are in their prime right now, I have been serving up strawberries on hurry scurry cake this past week. This basic cake batter is also great for making upside-down cake, and I will add that variation below.
  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3/4 teaspoon vanilla
  1. Cream butter and sugar. 
  2. Add egg and beat.
  3. Combine dry ingredients; add alternately with milk and vanilla. Blend well.
  4. Turn into a greased 8 inch square pan and bake at 350° F for 25-30 minutes, or until toothpick inserted in center comes out clean.
  5. Cool. 
  6. Serve topped with a scoop of vanilla ice-cream and fresh fruit topping.
Fresh Strawberry Topping:
Wash and slice strawberries. Place about 1/4 of the strawberries into the blender, adding sugar to taste. Combine the sliced strawberries and the pureed strawberry mixture and spoon over the cake.

Yield: 9 servings

Rhubarb Upside-Down Cake
  • 2/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2-1/4 cups diced rhubarb
  • 1 recipe 'hurry scurry cake' batter

  1. Combine brown sugar and butter. Spread in a greased 9-in. round baking pan. Add the chopped rhubarb. Set aside.
  2. Prepare cake batter. Gently spoon over rhubarb. 
  3. Bake at 350° for about 50 minutes or until cake springs back when lightly touched. 
  4. Cool for 10 minutes before inverting onto a serving plate. 
  5. Serve warm with whipped cream or ice-cream if desired.  
  6. Yield: 10-12 servings.


  1. I love "old favourite" recipes like this one! It's very similar to my mom's "Hurry Up Cake" that she often made with a broiled coconut icing. Your upside down variation looks delicious! I can't wait for the local strawberry season to start over here so I can make this cake.

    1. Hi Rosella! I haven't had "Hurry Up Cake' in years. Do you have a recipe to share? I like the broiled icing as it tastes so good with the coconuts. Judy from Alberta

    2. Judy from Alberta - I don't know if you will see this but I posted that recipe quite some time ago. Here is the link:

    3. Thanks, Rosella, for sharing the link. :)

    4. THANKS Rosella! I could not click on the link but went to your blog. This cake will be made soon. Judy from Alberta

  2. Those two look delicious! Local strawberries will be late this year but I have frozen rhubarb to try the upside down cake. Thanks for sharing your recipes! Judy from Alberta

  3. I printed this and look forward to making it. Thank you for giving options, too!

  4. I like the name Hurry Scurry Cake. It is much more interesting than our plain sounding "White Cake".

    1. Ditto! It's an imaginative name. Hurry Scurry Cake sounds like something from Raggedy Ann's Magical Wishes. It would go with the candy-covered cookie bushes! I grew up on those stories.

  5. ty for this basic white batter, good to have 8x8 size, i'm off to the pantry...

  6. Rosella sent me...somehow I had missed this. I, too, like recipes for smaller amounts; otherwise, you know what happens!

  7. Judy just made this cake and its in the oven right now---smells really good in my kitchen right now-:)


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