Simply Home Remedies

Save Time and Money with Homemade Cake Mix

by Marye Audet on August 5th, 2008

I dislike cake mixes.  I will be the first to admit that they can be real time savers, and I have been known to use them when I am making a wedding cake or such as that…but for the most part I dislike ingesting things that I cannot pronounce, and as a linguist, I can pronounce nearly anything.

Making your own cake mix is the answer.  It is fresh, you know what is in it, and it stores well for up to three months.  It is as quick and easy as the bought stuff and tastes so much better.  Just store in labeled ziplock bags INSIDE an airtight, food grade plastic bin (the restaurant supply place is your friend) …Any time you want to make a cake, whip one of these together.

Yellow Cake Mix
Makes 5 cups, equal to 1 18-ounce package of cake mix

 10 cups of cake flour

 7 1/2 cups sugar
generous 1/3 cup baking powder

1 1/2 tablespoons of salt

5 sticks of unsalted butter, grated or cut into pieces

1 cup oil

Blend the butter and oil into the dry indredients with a food processor or a mixer on low speed.  The mix will look like crumbs. Separate mix into 5 ziploc bags, 5 cups to a bag.

Keep refrigerated.  Makes enough for 5 cakes.

To bake:

Add:

1 cup milk
2 teaspoons vanilla extract
3 eggs

Preheat the oven to 350 degrees. Grease and flour 2 9-inch round baking pans.

Mix all ingredients in a bowl on medium speed for 5 minutes.  Scrape down sides of bowl and beat one more minute.

Pour into the prepared pans and bake for 30 to 40 minutes or until a cake tester inserted into the center of  cake comes out clean.

Let cool in the pans on a wire rack for 30 minutes.  Remove from pans.  2 layers.

Variations:

Spice: to each 5 cup quantity add 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg

Chocolate Chip: Add 1 cup mini chocolate chips

Nut: Add 1 cup finely chopped nuts

Coconut:Add 1 cup coconut, this is intensified if you use organic coconut oil in place of the oil.

Confetti: Add 1 cup of multi colored jimmies

Chocolate is a little different.  This mix makes one cake,but you can multiply it by as much as you want ot make ahead.  Because there is no fat in the mix itself it will keep for a longtime on the shelf.  When you are ready to bake just add the rest of the ingredients.

2 cups all-purpose flour
2 cups light brown sugar, firmly packed
1/2 cup Hershey Special Dark Cocoa Powder
2 teaspoons baking soda

Mix together and store in a cool dry place in an airtight container. Makes one cake.

To bake:

1/3 cup vegetable oil
1/4 cup unsalted butter, roo temperature

1 cup warm water
1/2 cup buttermilk, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract

Heat oven to 350 degrees F. Grease and flour chosen pans. (Two 9″. one 13×9 inch, etc.)

Pour cake mix into the mixing bowl. Add the oil, butter, water, buttermilk, eggs and vanilla.

Beat on low speed 30 seconds until combined, scraping bowl often.

Beat for 2 minutes on  high.

Spoon into prepared baking pan(s) and smooth top of batter. Bake 9 x 13-inch cake for 25-30 minutes or two 9-inch rounds for 18-20 minutes.

Variations:

• Add 1/2 teaspoon chipotle
• Add 1 cup mini chocolate chips
• Add 1 cup chopped nuts

Image:Marye Audet

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POSTED IN: Basics