When I first started baking, box cake mixes were the best, they were easy just add eggs, milk /water, oil and boom instant cake. But I love the taste of a cake made from scratch, I can’t explain it but it has a comfy taste to it, if that makes any sense. I stuck with the box mixes only because you can doctor them up and add different things to give it a better taste.
I make a delicious pound cake with a cake mix and I kept saying, I want to find a way to make this from scratch without lacking in taste. That is exactly what I did. I found a recipe for making your own cake mix, this is not a recipe that I created but I do want to share it with you. This is very easy and convenient it will also save you a lot of money. And you can still make your “doctored” cake mix creations. Since the cake mix does not contain vanilla and commercial varieties do, be sure to add 1 teaspoon of vanilla to the mix.
The great thing about this recipe is you can use it as a gift. Just whip up a batch and put it in a mason jar attach the instructions on how to make it, dress the jar up to look pretty, and you have a hand-made, home-made gift.
How to make homemade cake mix
Makes 1 batch of cake mix
- 2 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 3/4 tablespoon baking powder
- 1⁄2 cup non-fat powdered milk
Combine all of the ingredients in a large bowl.
Sift or whisk together all of the ingredients together until combined.
Transfer to an airtight container or large mason jar for storage. Keep in a cool, dark, dry place, or even in the freezer, until ready to use.
To make a cake with your mix:
- 1 batch homemade cake mix (recipe above)
- 3/4 cup water
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 3 eggs
Preheat the oven to 350 degrees F. Line two 8 or 9-inch baking pans with parchment paper, and grease and flour.
Combine all of the ingredients in the bowl of a stand mixer. Mix on low at first, until the mixture begins to come together. Increase the speed to high, and mix for about 2 minutes, or until the mixture is smooth and lump-free.
Pour the batter into the prepared pans, and bake until golden, 20 to 25 minutes in your pans. Immediately run a sharp knife along the perimeter of the pan after removing from the oven, to loosen the sides of the cake.
Let cool for several minutes, and then invert onto a wire rack. Remove the parchment paper, let cool, and frost and decorate as desired.
Substitute this mix for a commercial yellow cake mix in a recipe.