Homemade Cake Mix

UPDATE: Here is Homemade Yellow Cake Mix in a Jar!

I gotta be honest with you.

Most of the time I am running around like a crazy woman. I am usually pretty scatterbrained and frantically trying to get to everything that needs to be done in a day.

So I decided that I needed to simplify my baking a bit. Remove some steps. But NEVER sacrifice quality and taste!!

Which leads me to today’s post. I LOVE that I get to share this with you and I hope that you will try it too!

Did you know you can make your own cake mix?

You can have high quality, delicious tasting cake with the ease and convenience of a box mix.

And it just takes moments to do!

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Just assemble your dry ingredients as well as the sugar.

Dry Ingredients:

2 3/4 cup flour

1 3/4 cups SUPER fine sugar (you can buy this or make it)

2 teaspoon baking powder

3/4 tsp salt

(I will post the rest of the recipe I am using below)

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Sift together all ingredients and place in mason jar or your chosen storage container.

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And *voila! You have your own cake mix! (This recipe totaled about 4 1/2 cups of dry ingredients, so I used an eight cup mason jar)

You will of course need to add the wet ingredients when you are ready to make your cake.

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So I just write what I need to add on a little reminder card.

And don’t forget the date! I would probably try and use this within three months. But around here, I usually use at least one jar a week!

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Don’t forget the instructions! (I am not saying that from experience or anything…) And any other little annoying notes you might want to write yourself.

I sorta love words like moist and delicious and yum when describing cake. I cant help myself.

Feel free to do this with chocolate cake or yellow cake or any cake that suits your fancy.

Cant wait to show you the cake I am making with this jar! :)

*Thank you for pointing out that a viola is an instrument and voila is an expression for completion.  Clearly is was unable to distinguish the difference between the two.

*****

UPDATED: This is the cake I made with this jar… Chocolate Covered Cherry Oreo Cake!

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  1. gma1956 says

    You are a life saver – this worked out great for the wedding cake I had to make this week. Thanks for sharing!

  2. says

    This is a great idea and similar to what I do for things like muffins and pizza dough that I make frequently. I figure that as long as I have all my ingredients out, I may as well mix up multiple batches of the dry stuff. I even went so far as to type up the rest of the instructions on my computer and printed out lots of copies that I keep in a drawer in my kitchen. Now, on “mix making day”, I simply grab the pertinent instructions and tape them to the front of the ziplock bag or jar I’m using. Have not tried this with cake yet but it will be next on my list!

  3. says

    Hi-

    I currently live in a country (Iceland) where pre-made cake mix is generally only sold in limited varieties–carrot cake and chocolate cake are the only ones I’ve found thus far, which aren’t very versatile. But I have a great recipe for a Gooey Butter Cake which calls for cake mix with pudding in the mix. (You don’t follow the box instructions when making the butter cake, but it is a base ingredient.)

    So I’m wondering if I could use your basic cake mix recipe, just add a box of pudding to it, and get to the same end. Is it that easy, or do I have to adjust the measurements?

    Thanks for any advice!

  4. says

    Hi there,

    I just found your site via, the incredible chocolate covered cherry cake! I was especially intrigued by your white cake mix recipe, and have a quick question:
    Do you alternate the dry with the milk/vanilla?

    Thanks so much! What a great blog!

  5. Cheeky says

    Hey, thats a wonderful recipe but i didnt get exactly through the instructions card, when are we supposed to add the cake mix ? is it a second or third step?
    Please let me know. Will be thoroughly grateful

    • says

      I’m wondering the same… I think you put all of the wet ingredients into your mixer first then add the dry and run just until mixed. At least, that’s what we do with breads. I’ll try that right now and hopefully I’ll remember to come back and post the results!!

    • Amy says

      The coconut sugar will make it darker in color. It would be more like a caramel cake. This sounds really good to me! I have successfully replaced oils/butter with coconut oil in just about everything.

  6. Dina Angco says

    Hi! Quick question — for the white cake mix — is the qty equivalent to a 2-layer white cake? I have a recipe calling out for a for white cake mix (2-layer) and rather than buying the cake mix, I’d like to make it from scratch. Thanks!

Trackbacks

  1. […] 0 My daughter’s birthday is this week! Why can’t she stop aging? I know that is impossible, but looking back at pictures makes me sad – she was so little! Now she’s a giant-almost-6-year-old. Anyway, I decided I would bring her class some cupcakes, and what’s more fun than those rainbow cupcakes that are all over Pinterest?? At first I thought I would take the easy way out and use a white cake box mix, but after reading the ingredient list I couldn’t justify it! Hydrogenated this and high fructose that…garbage! Ignorance is bliss sometimes, but now that I know better I have to choose better – even if it is for a group of kindergarteners that could care less! Of course it’s easier to throw a box cake together, but this is loads cheaper – easily pennies on the dollar for these pantry staples. I made my own superfine sugar – if you have a food processor you should if you don’t have it on hand. I put a piece of plastic wrap over the work bowl so the sugar dust didn’t fly all over the place. Once the sugar was finished and measured, I added all the other ingredients to the bowl and pulsed it a few times. That was it – couldn’t be easier! The next post will be on the super fun and festive rainbow cupcakes!! Thanks for reading, enjoy! White Cake Mix – adapted from I Am Baker […]