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!
I just used the white cake recipe , I followed it to a T . I think you are off on the amount of sugar or something. The cake tastes like dumplings.! It was horrible. ! Cake is supposed to be sweet not taste like a bread.. My advice to others don’t use this recipe!
Hi, can vanilla instant pudding mix be added to this for more moist result like the one with boxed mix? Will appreciate your prompt reply.
im wondering the same thing made a cake from scratch this weekend it tasted good but very dry boo who
So sorry! Can you tell me what size eggs you used? Also, what area of the country do you live? Is it humid there?
yes
Can you tell me how many cakes/cupcakes this recipe yields and what size cakes? I’m making a tiered cake and want to use this recipe, just not sure how much this makes. Thanks!
She mentioned in her story prior to ingredients that she used 2 layered cake pans.
Can I use cake flour for this? Do I just eliminate the cake flour?
In the dry ingredients list you mentioned as 2 3/4 cup flour what it mean? All purpose flour? or cake flour?Please advice.
All purpose flour because of the salt and baking powder.
I have to make a flat cake I am figuring 2-9/13 pans(to feed about 50 people), how many times do I make the receipt bottle and wet ingredients?
how do you make super fine sugar? you cant find it in our local stores
thanks
confectioners sugar or put granulated sugar in a blender.
its castor sugar not the same confectioners sugar., thelatter is also known as powdered sugar or icing sugar. where as super fine sugar is castor/caster sugar and is somewhere betweenthe two
Everytime I make a white cake with just egg whites, it comes out tasting “eggy”. Is there no foolproof recipe to mimic what you can get in a box mix? Haven’t tried this one yet, but 5 egg whites sounds like a lot…….
Question…i found this recipe for pumpkin bars which requires a dry box cake mix sprinkled over the top of the pumpkin filling. I don’t use any processed foods i make everything from scratch. Could i use this cake (dry) in place of the box mix…thank u so much
come on deb, if this is a recipe fr home made box cake mix, its safe to assume you can use it inplace of boxed cake mix inyour scenario. (cake mix isjust the flour and whatnot premeasured out)
Come on Bryony, you can’t assume that. It’s not the exact same, one-to-one. Boxed cake mixes have oil/fat in the ingredient list and some even have dried milk added. There’s no fat in this jarred homemade version – it gets added in when you mix with the wet ingredients.
Deborah, you could try cutting in the butter (and the flavoring, if you want) or whichever fat you use with the dry ingredients in a food processor first and then using it on the pumpkin puree.