The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do. (Don’t worry, chocolate is next. I am still experimenting! You will read why below.)
homemade spice cake mix
Ingredients
Dry Ingredients
- 1 1/4 c all purpose flour
- 1 c brown sugar
- 2 tbsp. corn starch
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground ginger
- 2 tsp. pumpkin spice*
Wet Ingredients
- 1/2 c whole milk
- 2 eggs room temperature
- 1 tsp. vanilla
- 1/2 c butter room temperature
Instructions
- Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.
- *If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
When Ready to Bake
- In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
- In a stand mixer cream butter until light and fluffy.
- With the mixer on low, start by alternating the dry mixture and the egg mixture.
- Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
- Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.
- This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.
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.
I have quite a few recipes that utilize spice cake mix, so instead of buying boxes I make up my own mix! It is easy peasy. And best part? Wholesome and delicious!
As with all my homemade “box mix” cake mixes, you have some dry ingredients in an airtight container and then simply add the wet ingredients when you are ready to bake. The very same process as if you were to use a box of mix you purchased at the store.
One of the main differences is of course taste (so delicious) but also quality of ingredients. You have complete control over what you are eating and what you are putting in your body.
Quick Note: You can change the spice level to your tastes. I prefer a subtle spice cake, one that does not over power a cream cheese frosting. If you prefer a bold and zany spice cake, then feel free to play around with the amounts of spies added.
Not just any recipe can be turned into a homemade cake mix. The recipe really has to be conducive to the Single Stage or All-Ingredient method of baking. If you need to harness the lightness and airiness of the Creaming Method (creaming butter and sugar together first) then the recipe will not work as well for a homemade box mix.
I recently used the Homemade Spice Cake Mix to make cupcakes with a Caramel Cream Cheese frosting. They were phenomenal! I can’t wait to make my Velvet Spice Cake Surprise-Inside Cake with it next!
Hi,
Under the wet ingredients section, the last item
says “1/2 cup room temperature”, but no ingredient. What’s missing??
Kristin the ingredient is butter “1/2 cup butter, room temperature”
I’m sorry Kristen message was for Laurie.
What a great recipe for this time of year!
Thanks Kristen!
I absolutely agree – homemade cake mixes are so easy to make! There is no reason not too! Loving this spice cake mix! Perfect for fall!
Thanks Anna!
Such a great idea — and perfect for fall!
Thanks Rachel!
I just bought a spice cake mix last week and now it’s going to have to sit in the back of the pantry… I’m excited about trying this and actually have all the ingredients to make it now. Except it’s almost 11 PM and I should go to sleep. There’s always tomorrow! Thanks for the recipe!
What a delicious cake mix! I just love a kick of ginger in my cookies and cakes!
I have quite a few recipes that start with a boxed cake mix. Does your recipe make yield the same amount as a standard box mix? ie could I substitute your mix for the box mix in my recipe? Thanks.
I have used it in two instances where the recipe called for a box mix (one recipe coming this week!) and it did swap out equally. 🙂
This is a smaller recipe than your other mix so it will be a smaller cake. If I double it will it make much difference in the texture? Some recipes do fine to half, double, or triple. Some don’t.
I have avoided spice cakes for years because I’m allergic to cloves. This is exciting because I can make my own cloveless pumpkin spice mixture and enjoy spice cake again.
By the way, your white and yellow cake mix recipes are excellent. I’ve given your website address to a number of people who liked them.
Thanks.
Thank you so much!
LOVE your homemade mixes! I tried your brownie one, and it was SPOT ON…and that’s saying a lot, especially coming from a brownie-addict, like myself, so needless to say, I’m definitely going to have to try this one out.