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.

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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).

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Truth be told, this is the hard­est prod­uct to repli­cate using unre­fined “whole” prod­ucts. Your options are:

  1. leave it out
  2. 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:

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 Peach Cob­bler Cake ((HEAVEN))!! So good warm!

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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))

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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.

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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?

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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.

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If you are inter­est­ed in using this cake mix to bake a deli­cious cake, please click on one of the to links above.

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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!

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 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)).

Home­made Cake Mix
The per­fect dry cake mix to store in bulk.Time sav­ing, yum­my and free of hid­den addi­tives, chem­i­cals and dyes!
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2472 calo­ries
571 g
0 g
3 g
36 g
1 g
665 g
2385 g
301 g
0 g
1 g
Nutri­tion Facts
Serv­ing Size
665g
Amount Per Serv­ing
Calo­ries 2472
Calo­ries from Fat 29
% Dai­ly Val­ue *
Total Fat 3g
5%
Sat­u­rat­ed Fat 1g
3%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 1g
Monoun­sat­u­rat­ed Fat 0g
Cho­les­terol 0mg
0%
Sodi­um 2385mg
99%
Total Car­bo­hy­drates 571g
190%
Dietary Fiber 10g
38%
Sug­ars 301g
Pro­tein 36g
Vit­a­min A
0%
Vit­a­min C
0%
Cal­ci­um
63%
Iron
34%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Bulk Cake Mix
  1. 2 3/4 c all pur­pose flour
  2. 1 1/2 c fine gran­u­lat­ed pure cane sug­ar (bak­ing sug­ar)
  3. 2 1/2 t bak­ing pow­der
  4. 1 t kosher salt
Instruc­tions
  1. Com­bine all ingre­di­ents in a large mix­ing bowl. If stor­ing in bulk, triple the quan­ti­ties list­ed above.
  2. 4 1/2 c of dry mix will yield one 9“x13” cake.
Notes
  1. *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.
  2. **Cake recipes for this mix are linked in the body of this post.
beta
calo­ries
2472
fat
3g
pro­tein
36g
carbs
571g
more
Food for a Year: https://foodforayear.com/

3 Comments

  1. Pingback: Pumpkin Pie Crunch Cake — THE Dessert you have been looking for! (Part 1 of the “Busy Mom Approved” recipe series) | Food for a Year:Food for a Year:

  2. Michelle says:

    Thank you for shar­ing this cake mix recipe. You say:

    In addi­tion to the pud­ding, milk, but­ter and vanil­la or almond extract are the remain­ing ingre­di­ents.”

    But there are no mea­sure­ments. What size box of pud­ding? And how much milk, but­ter, & extract?

    Thanks

    • Emily says:

      Here is what goes with the mix. Hope that answers your ques­tion!
      1–4 oz box of vanil­la fla­vored instant pud­ding
      2 c milk
      2/3 c soft­ened but­ter
      2 t vanil­la

In true show & tell form: "I am open for questions & comments"

 
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