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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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.
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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