|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 1g||3%|
|Total Sugars 30g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderful homemade cake mix can be substituted for any purchased cake mix, whether you're making a cake, cookies, or another recipe. For ideas, see our start with cake mix article, for recipes ranging from dessert pizza to super simple cupcakes to ice cream pies.
It's great to have homemade mixes on hand. They are better for you than purchased mixes, because you control the ingredients and don't have to use artificial colors, emulsifiers, or other chemicals. But make sure that you really are going to use these mixes before you make them. Waste is waste, whether it's a mix or ground beef that goes past its expiration date before you use it.
Make sure you measure the flour correctly for this recipe. NEVER scoop flour using a measuring cup. SPOON the flour into the measuring cup FROM the bag. Also make sure that you follow the directions for using the mix, including beating times, to the letter. The gluten in the flour has to develop a bit to form the cake's structure. And the butter needs to be dissolved in the batter for the best texture.
7 1/2 cups flour, sifted
1 tablespoon salt
4 1/2 cups sugar
2 tablespoons baking powder
3/4 cup cold butter
Gather the ingredients.
In a very large bowl, combine flour, salt, sugar, and baking powder and mix well to blend.
Cut the butter into small pieces and place in food processor bowl along with 2 cups of the flour mixture.
Cover and process until mixture is very fine. Make sure that the butter is completely and evenly distributed in the flour mixture. If it isn't, your cakes will have uneven texture and each will turn out differently.
Return to bowl with remaining flour mixture and mix well using a wire whisk.
Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife.
Place each portion into a quart glass jar or heavy duty zip lock plastic bags. Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months.
Each portion of cake mix will make two 8-inch cakes or one 9- x 13-inch cake.
Make a 9-Inch Cake
To make one 9-inch layer from this recipe, combine 2 2/3 cups of the mix, 1 1/2 teaspoons vanilla, 1/3 cup oil, 2 eggs, and 2/3 cup milk. Use a 9-inch pan with sides that are at least 2 inches tall. Bake at 350 F for 25 to 35 minutes or until the cake test is done with a toothpick.
Homemade Cake Mix Recipes