Homemade Cake Mix

by Patti Chadwick


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When is the last time you made a cake from scratch? With so many cake mixes on the market, it is almost unheard of. But here is a homemade cake mix that can be made in a large quantity and stored easily. While it take a little time to make the mix itself, it's worth the effort. It's only a fraction of the cost of store-bought cake mixes and nothing compares to the taste of a homemade cake!

Homemade Cake Mix

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

Place shortening at room temperature in a large mixing 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. Sift together 3 times, flour, baking powder, salt, and 3-2/3 cups of sugar. Sift last time into a clean mixing 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 baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.

Yellow Cake

  • 3-1/2 cup cake mix
  • 1 teaspoon vanilla
  • 2 medium eggs
  • 3/4 cup milk

Yield:

  • 1 square cake 8x8x2 inches
  • 2 round layer cake pans - 8 inches
  • 1 loaf cake - 10x6-1/2x2 inches
  • 1 sheet cake - 12x8x1 inches

Place mix into a 2 quart 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. Scrape sides and bottom of bowl to be sure all ingredients are mixed. 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.

Variations:

White Cake

Use 3 medium egg whites instead of whole eggs.

Spice Cake

Add to the mix for cake:

  • 1 tsp. ground cinnamon
  • 1/2 teaspoon allspice
  • 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

1. Add 2 extra tablespoons of milk 2. Stir liquid ingredients into mix until just blended 3. Add 2 squares of melted chocolate and blend into mixture 4. Continue mixing batter as directed


Patricia Chadwick is a a freelance writer and has been a stay-at-home mom for 15 years. She is currently a columnist in several online publications as well as editor of two email newsletters. Parents & Teens is a twice monthly newsletter geared to help parents connect with their teens. Subscribe at www.parentsandteens.com or by sending a blank email to subscribe-parent-teen@xc.org. History's Women is weekly online magazine highlighting the extraordinary achievements of women. Subscribe at historyswomen.com or by sending a blank email to subscribe-h-w@xc.org.

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