Make Your Own Cake Mix Recipes

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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

MAKE YOUR OWN CAKE MIX



Make Your Own Cake Mix image

Fast, economical and stores conveniently. Why buy those cake mixes from the store when you can make your own for much less? Courtesy of Sara Moulton- http://www.foodnetwork.com/recipes/sara-moulton/quick-cake-mix-recipe/index.html

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 15m

Yield 7 cups

Number Of Ingredients 5

4 cups all-purpose flour, sifted
2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, ice-cold, diced, 1 c is 2 sticks (no substitute)

Steps:

  • Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
  • Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
  • Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
  • Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
  • Scoop out the frozen mix - no need to thaw - and use as individual recipes direct.

Nutrition Facts : Calories 715, Fat 27, SaturatedFat 16.8, Cholesterol 69.7, Sodium 561.8, Carbohydrate 112.3, Fiber 1.9, Sugar 57.3, Protein 7.7

HOMEMADE CHOCOLATE CAKE MIX



Homemade Chocolate Cake Mix image

If you have 5 minutes, you have time to make this cake mix. Then when you are craving a moist, cocoa-rich chocolate cake, you just have to whisk it with eggs and oil in one bowl, no machinery required. It's as easy as boxed mix, but truly homemade.

Provided by Food Network Kitchen

Time 1h35m

Yield 9-inch layer cake

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa (not Dutch process)
1/3 cup instant nonfat dry milk, such as Carnation
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
Nonstick cooking spray
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

Steps:

  • For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
  • To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
  • Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
  • For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

HOMEMADE YELLOW CAKE MIX



Homemade Yellow Cake Mix image

We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.

Provided by Food Network Kitchen

Time 1h35m

Yield 9-inch layer cake

Number Of Ingredients 9

2 1/2 cups all-purpose flour
2 1/4 cups sugar
1/3 cup instant nonfat dry milk, such as Carnation
2 teaspoons baking powder
1 teaspoon fine salt
Nonstick cooking spray
3/4 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

Steps:

  • For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
  • To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
  • Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
  • For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.

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

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