Homemade Cake Mix With Variations Recipes

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BASIC CAKE BATTER WITH 40+ VARIATIONS



Basic Cake Batter with 40+ Variations image

A basic cake mix using pantry ingredients is always handy to have in your cooking repertoire. Jazz up a basic butter cake recipe up with different added ingredients for infinite taste variations.

Provided by Melissa Goodwin

Categories     baking

Time 55m

Number Of Ingredients 6

125g (4 1/2 oz) butter
3/4 cup of sugar
1 tsp. vanilla extract
2 eggs
2 cups self-raising flour
1/2 cup milk

Steps:

  • Beat the butter and sugar until creamy.
  • Add the vanilla and eggs beating well.
  • Add the flour and milk and beat well until well combined.
  • Pour into a greased/lined tin.
  • Cook on 180°C (350°F) for 35-45 minutes or until a skewer comes out clean.

Nutrition Facts : Calories 210 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 399 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CAKE MIXES FROM SCRATCH AND VARIATIONS



Cake Mixes from Scratch and Variations image

A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!

Provided by Janet

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 8

2 ⅓ cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups white sugar
½ cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Steps:

  • For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  • Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
  • Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  • Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  • Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  • Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 22.5 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 143.9 mg, Sugar 13.1 g

MAKE YOUR OWN CAKE MIX



Make Your Own Cake Mix image

I see all these cool recipes using cake mixes and I usually don't have any on hand. I found this recipe on Recipelink.com, where it is credited as being from Make Your Own Groceries. I've used it, and it does the job! There is another cake mix recipe on this site (#182515), but I thought I'd go ahead and post this one since it is slightly different (it's made with shortening, so it can be made ahead and stored in a plastic bag) and it also includes notes for variations. I'm posting a recipe for a chocolate cake mix as well.

Provided by pattikay in L.A.

Categories     Dessert

Time 15m

Yield 1 cake mix, 8 serving(s)

Number Of Ingredients 5

1 7/8 cups cake flour (I used all purpose flour and it was fine)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable shortening

Steps:

  • Mix together flour, baking powder, and salt; stir to blend.
  • Mix in sugar.
  • Cut the shortening into the dry ingredients until the mixture looks crumbly.
  • Label and store in a sealed plastic bag at room temperature.
  • Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
  • To Use:.
  • Pour 1 package of mix into a mixing bowl;.
  • add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
  • Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
  • Add 2 eggs; beat 1 minute more (2 minutes by hand).
  • Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
  • Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
  • bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
  • Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
  • Variations:.
  • WHITE CAKE.
  • Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
  • SPICE CAKE.
  • Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
  • EXTRACT FLAVORED CAKES.
  • Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
  • FRESH ORANGE CAKE.
  • Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
  • CUPCAKES.
  • Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
  • Makes about 2 dozen.
  • NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.

Nutrition Facts : Calories 351.2, Fat 13.1, SaturatedFat 3.7, Sodium 405.1, Carbohydrate 56.6, Fiber 0.6, Sugar 31.3, Protein 2.6

HOMEMADE CAKE MIX WITH VARIATIONS



Homemade Cake Mix With Variations image

Posted by request. It comes from http://ks.essortment.com/homemadecakemi_rqxj.htm . I have not tried this recipe.

Provided by ShaGun

Categories     Dessert

Time 30m

Yield 6 mixes

Number Of Ingredients 5

3 1/3 cups shortening, at room temperature
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar
3 tablespoons salt
11 cups sifted all-purpose flour

Steps:

  • Place shortening in a large bowl; Cream 1/2 minute with mixer at medium speed;
  • Scrape sides and bottom of bowl; cream another 1/2 minute at same speed.
  • Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
  • In separate bowl sift together 3 times flour, baking powder, salt, and 3-2/3 cups of sugar; sift last time into a clean bowl.
  • Add 2 cups of sifted ingredients to shortening-sugar.
  • Blend 1/2 minute at medium speed.
  • Turn mixture into dry ingredients; blend until it looks like cornmeal, be sure all ingredients are well blended.
  • TO STORE MIX: Measure mix into 6 equal parts; Spoon it lightly into measuring cup; Each part should be 3-1/2 cups; Place each part into a quart glass jar or zip-lock bags; Cover and store in a cool, dark place; When stored properly, mix stays fresh for up to a month; For longer shelf-life, store in the freezer.
  • Each cake mix serving will make the following size of cake: 1 square cake 8x8x2 inches; 2 round layer cake pans - 8 inches; 1 loaf cake - 10x6-1/2x2 inches; 1 sheet cake - 12x8x1 inches.
  • TO MAKE YELLOW CAKE WITH CAKE MIX: Use 3-1/2 Cup cake mix, 1 teaspoon vanilla, 2 medium eggs, and 3/4 cup milk; Place mix into a bowl; Make a well in center of mix; Add eggs, vanilla and all the milk to the mixture; Beat mixture 1 minute with electric mixer at low speed, scraping sides of bowl; Beat 2 minutes longer at same speed; Batter should be smooth and free of lumps; Pour into desired pans and bake in a 350 degree F oven for 30 - 40 minutes; Cake is done when it springs back up when pressed lightly in center.
  • VARATIONS:.
  • WHITE CAKE: Use 3 medium egg whites instead of whole eggs.
  • SPICE CAKE: Add to the mix for cake: 1 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon cloves.
  • ORANGE CAKE: Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
  • CHOCOLATE CAKE: Add 2 extra tablespoons of milk; Stir liquid ingredients into mix until just blended; Add 2 squares of melted chocolate and blend into mixture; Continue mixing batter as directed.

Nutrition Facts : Calories 2834.8, Fat 116, SaturatedFat 28.8, Sodium 4705.8, Carbohydrate 433.6, Fiber 6.2, Sugar 256, Protein 23.7

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