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 homemade white 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!
Homemade Cake Mix
Just assemble your dry ingredients as well as the sugar. (full recipe below)
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)
Sift together all ingredients and place in a mason jar or your chosen storage container.
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.
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!
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 can’t help myself.
Feel free to do this with chocolate cake or yellow cake or any cake that suits your fancy.
Can’t wait to show you the cake I am making with this jar! 🙂
Homemade White Cake Mix (Replace the Box!)
Ingredients
Dry Ingredients:
- 2 3/4 cup all-purpose flour
- 1 3/4 cups SUPER fine sugar you can buy this or make it
- 2 teaspoon baking powder
- 3/4 tsp salt
Wet Ingredients:
- 3/4 cup unsalted butter
- 5 egg whites room temperature
- 1 cup milk
- 2 teaspoons vanilla
- 1/2 teaspoons almond extract
Instructions
- Heat oven to 350°F. Prepare two 8-inch round cake pans or a 9x13 pan.
- In a large bowl using a hand-held mixer (or stand mixer) cream butter until lighter in color and creamier. (1-2 minutes.)
- Add in egg whites and mix on low until incorporated.
- Add in milk, vanilla, and almond extract. Mix until just combined.
- Add in all dry ingredients and stir by hand until incorporated.
- Pour batter into prepared pans and bake for 18-22 minutes for round pans. If using the 9x13 pan start checking at 22 minutes. Even oven is different! When an inserted toothpick is removed with a few crumbs but no wet batter, the cake is done.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
*****
UPDATED: This is the cake I made with this jar… Chocolate Covered Cherry Oreo Cake!
For this homemade cake mix recipe, do you recommend using cake flour or all purpose flour?
Been doing this for many years, 20+. Make a Mix Cookbooks are an excellent source as well.
Hello! So could I use the cake mix recipe as a base for cake mix cookies?? Thanks!
I was thinking the same thing so i tried it
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
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!!
Check out the yellow cake mix…. The instructions on that one are very detailed.
Has anyone tried substituting with coconut oil and coconut palm sugar?
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.
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!
Yes, it is! 🙂
Do you have a chocolate cake recipe? Or how would I modify this one so its chocolate. Thanks!
Hello – was just wondering how much cocoa to add in order to make this into chocolate cake??!! Thank you!!
Can this be used with sour cream and pudding , like a doctored cake mix?
What would be the ingredient measurements & baking directions for high altitude? Thank u 🙂