Make Your Own Homemade Cake Mix

BY CARROLL PELLEGRINELLI, The Spruce

These days we are becoming more conscious of what we are eating. Store-bought cake mixes have so many unknown, unknown to most of us, ingredients. Even if those additives don’t bother you, think about how much money you will save when you make your own cake mix.

You’ll find many versions of homemade cake mixes on the Internet. I prefer this one as it doesn’t have either the dried milk or dried eggs that are found in many of the other recipes. I also didn’t want a recipe that called for butter or solid shortening in the mix. This allows me to choose the particular fat I want to use for each recipe when I multiply the recipe. Plus, this cake mix can last from six months up to a year, if it is stored properly.

[post_ads_2]

I do suggest doubling, tripling or even quadrupling this recipe if you make a lot of cakes. When you multiply this recipe, be sure to weigh before you divide. We Americans prefer measuring by volume with cups and measuring spoons, which is perfectly fine to a point. In this instance, your cake mix will be more evenly divided when it is weighed and then divided by weight.

What You'll Need

2 cups cake flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Dutch Process Cocoa Powder (Optional. Use it only if making a chocolate mix)

How to Make It

Whisk or sift the ingredients to fluff-up. Either use this mix right away or put it in an airtight container or plastic bag. Store the container/bag in a cool, dry area such as your pantry.

Notes in the Margin:

If I make several portions, I seal the ones I plan to use with my vacuum sealer machine. For the ones I give away, I’ll place them in a mason jar with a tag tell the recipient how to make a cake with the contents.

[post_ads]Making the Cake as is:

1/2 cup butter, vegetable oil or coconut oil

3 large eggs

1/4 cup water, milk or flavored liquid

2 teaspoons vanilla

Homemade cake mix, mixed with wire whisk

Preheat the oven to 350 degrees F. Grease and flour baking pan(s).

Combine all of the ingredients in a large bowl. With an electric mixer, mix until the ingredients are moistened. Continue mixing for at least 2 minutes. Carefully, pour batter into the prepared pans.

Baking times:

Two 8 to 9-inch round or square cake pans - 20-25 minutes

One 9x13 pan - 35-40 minutes

Bundt Cake Pan - 45 to 50 minutes

One dozen cupcakes 12 – 15 minutes

[post_ads_2]

Try These Recipes with Your Cake Mix:

Bacardi Rum Cake
This is the most popular recipe on my website.

Drunken Pineapple Upside-Down Cake
This is the moistest Pineapple-Upside Down Cake you’ll ever eat.

Pomegranate Nut Cake
This recipe is made with pomegranate juice and liqueur.

Easy Coconut Cake
Lots of coconut goodness in this cake.

Poke Cake
There are so many flavor options with this recipe.

Sock-It-To-Me Cake
This was a very popular recipe from the 60’s. I think of this recipe as more of a coffee cake than a dessert cake.

Jazz-Up Your Cake Mix with These Ideas