Make Your Own Cake Mix ((in bulk)) — for the Best ((and easiest)) Cake
Simplicity is the name of the game! Oh, well there is one other game I play also – the “only eat what you can pronounce” game.
Don’t know what I am taking about? Let me show you the list of ingredients in a Super Moist Butter Yellow Cake mix from Betty Crocker ((sorry Betty, I like your cookbooks better than your box mixes – but the mixes still taste REALLY good – I just wish you would refine less — like a lot less)):
Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Corn Syrup, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate). Contains 2% or less of: Modified Corn Starch, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Natural and Artificial Flavor, Xanthan Gum, Cellulose Gum, Yellows 5 & 6, Nonfat Milk, Soy Lecithin.
The dry ingredients for my cake mix?
- ultra fine pure cane baker’s sugar
- organic all-purpose flour
- kosher salt
- baking powder
To the dry ingredients, I like to add one box of instant vanilla pudding. This product pushes me toward the limit of my “pronunciation game” comfort zone:
Ingredients
SUGAR, MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), YELLOW 5, YELLOW 6, ARTIFICIAL COLOR, BHA (PRESERVATIVE).
Truth be told, this is the hardest product to replicate using unrefined “whole” products. Your options are:
- leave it out
- deal with it, knowing you are adding about 1/4 c to the total product – release yourself from the guilt and move on.
I choose option 2.
In addition to the pudding, milk, butter and vanilla or almond extract are the remaining ingredients.
I have made several versions of the basic cake recipe already:
Peach Cobbler Cake ((HEAVEN))!! So good warm!
Easy Homemade Chocolate Chip Cheesecake Cake. This is a simple cake that has truly became my “go-to” dessert. It tastes obviously ((deliciously)) homemade and is always a pleaser to all who are blessed to partake. It is such a breeze to make, I almost feel guilty receiving compliments! ((haha – but I love them so))
But for this post, I am not baking a cake – I am re-making the boxed cake mix. I like to triple the dry ingredients and whisk them together very well. Once I am certain the ingredients are evenly distributed, I store the mixture in an air tight container.
Oh how I love these vintage airtight containers I recently found at an estate sale! They just begged to be filled with homemade baking mix, pancake mix & cake mix!! And don’t they look cute doing their job?
Now, you will notice, I did not label this container to tell of its contents…why? Because my handwriting is horrid – right mom?? Truth Laura? So I am waiting for Laura ((who has perfect handwriting)) to write labels for me…hint, hint.
If you are interested in using this cake mix to bake a delicious cake, please click on one of the to links above.
Within the next day or so, I will be sharing another fantastic twist on this basic recipe. I recently made the most perfect birthday cake ever using the pre-made mix: Glazed Funfetti Cake Donut Cake with White Almond Glaze Icing and Sprinkles. ((it will leave you speechless)). Oh and don’t worry, I will add the link to this post as soon as the new post is written!
The key to remember after preparing your bulk cake mix: you will need 4 ½ cups of dry mix to pro are a 9″x13″ cake, 2 8″ cake rounds or approximately 18 cupcakes. For this Funfetti Cake recipe click ((HERE)).
- 2 3/4 c all purpose flour
- 1 1/2 c fine granulated pure cane sugar (baking sugar)
- 2 1/2 t baking powder
- 1 t kosher salt
- Combine all ingredients in a large mixing bowl. If storing in bulk, triple the quantities listed above.
- 4 1/2 c of dry mix will yield one 9"x13" cake.
- *I triple the quantities of these dry ingredients and store inane airtight container. On the shelf, it will last up to 6 months. If stored on the freezer it will remain fresh for a year.
- **Cake recipes for this mix are linked in the body of this post.