I have been trying to use processed foods less often. A lot of recipes, some that are not even cake, call for cake mix, and if you look at the ingredients in a cake mix, you will find all sorts of crazy ingredients that you would never add to your own cake. But, not using them at all wipes out tons of recipes. So, I have come up with a recipe for cake mix. It is a little different than the others I have seen. Most of them include butter and then have to be frozen, but I wanted something more shelf stable (though I usually store flour in the freezer anyway). I mean, yes, cake mixes have fat added to them, but if you look at the directions, you have to add fat (usually oil) anyway, so I don’t think there is really a need for it to be in your mix.
I made the cake shown above to show you that yes it will make a cake – though it is a bit domed, so you would have to trim it to make layers. But, that is not what I really intend to use it for. You know recipes for dump cake, or gooey butter cake (the easy version, not the yeast), that call for cake mix, that is what I plan to use it for. As I try those recipes, I will share with you how it compares to the purchased cake mix versions I have had in the past. The recipe is for one layer as opposed to the two layer type in the box, so you would need to double it for 2 layers or for a 9″ x 13″ pan. I did this intentionally because sometimes you really don’t need to have a whole dump cake in the house, if you know what I mean. This way, you can make half in an 8″ x 8″ pan – just don’t forget to half the other ingredients. If you use this recipe in another recipe, please let me know how it works. I just can’t try everything at once, and I really want to know all of the options. Tomorrow I will be sharing with you a blueberry cake I made using this mix that is completely fabulous!
DIY: Cake Mix
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/3 cup non-fat dry milk
- the seeds of one vanilla bean
- 2 tsps. baking powder
- 1 tsp. salt
- 1 egg or 2 egg whites
- 1/4 cup oil or melted butter
- 1 cup milk, buttermilk, or water
Note: For this cake, I used egg whites, oil, and milk. Also, if you don’t have vanilla beans, you can substitute 1 tsp. of vanilla extract, but add it when you add the other liquids.
- Whisk together all ingredients and store in large zipper bags until use.
To make a single layer cake:
- Grease a 8″ or 9″ round cake pan or an 8″x 8″ or 9″ x 9″ square cake pan.
- Preheat oven to 350 degrees.
- Combine all ingredients in the bowl of an electric mixer. Mix on medium until well combined. The dried milk will not completely dissolve, so you will still be able to see those particles.
- Pour into prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.