Homemade White Cake Mix (Subtitute 18.25oz Betty Crocker Box)
The recipe is originally from chickensintheroad.com. I posted here for safe keeping and measuring nutritional value. Thank you chickensintheroad for coming up with such a versatile and convenient recipe that can be mixed in no time. This is the recipe to substitute for an 18.25 oz Betty Crocker boxed cake mix. Have you ever read the label on store-bought cake mixes? They’re packed with additives, preservatives, artificial coloring, oils, corn syrup, etc. Make up several batches of Homemade White Cake Mix at a time, store in the pantry, and whip ‘em out any time for a quick, easy cake with none of that stuff!
- Ready In:
- 2 1⁄2 cups all-purpose flour or 2 3/4 cups cake flour
- 2 cups sugar
- 1⁄2 cup powdered milk or 1/2 cup dry buttermilk
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- Combine the ingredients. Store in a sealed, labeled container or baggie with the directions to make the cake. (This mix will fit in a quart-size baggie, just barely.) If you want to double, triple, or more the mix to make in bulk and keep it all in one big container, stir the mix well and measure out 5 cups of mix each time you make a cake (or a bit more if you used cake flour).
- To replace in recipes calling for a store-bought white cake mix: Use in any recipe calling for a white cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume powdered vanilla flavoring was included in the store-bought mix).
- Or to make a basic white cake using your homemade mix, use the following instructions : 1 recipe Homemade White Cake Mix + 1 1/4 cups water + 1/2 cup shortening + 4 egg whites + 1 teaspoon vanilla.
- Combine all the ingredients. Beat to mix on low, then beat on high for two minutes. Pour into greased, floured cake pans. Bake at 350-degrees.
- Baking Time : 8″ or 9″ cake rounds — 20-25 minutes / 13 x 9 pan — 35-40 minutes / cupcakes — 12-15 minutes / tube/bundt pan — 45-50 minutes.
- To make this mix without using powdered milk: Delete the dried milk from the mix ingredients. When preparing the cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk. I’ve also used coconut milk with this recipe. You can use any kind of milk you want.
- Just remember that recipes calling for a store-bought white cake mix are going to assume the mix contains powdered milk. Also remember, if you make the mix in bulk, instead of measuring out 5 cups per cake, you’d measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk that’s not in there).
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Thanks for posting this! Like another reviewer after reading the un-pronounceable ingredients on a box of store bought white cake mix, and wanting to really bake "from scratch" I searched out this recipe. I used it to make a family favorite strawberry cake recipe from my maternal grandmother. Its one that is older than I am, a family birthday tradition. So, that being said I baked according to the directions for it. I have made this cake probably 15-20 times and this was the best one yet! A note: If you want to avoid the brown tint of regular vanilla flavoring, do as I did and use clear vanilla. I don't think it would have hurt my pink toned cake, but I used clear just to ensure I did not detract from my pretty pink color.2Reply
Hi this is just what I'm looking for but please help. Made it today with powdered whole milk, and all purpose flour plus all other ingredients. I left in for 29 mins on 350 as wasn't done after 20/25 (I used the whole mixture in two 8" round sandwich pans) I did as you said in my sand mixer, put all in mixed slow then fast for 2 minutes. Firstly it didn't rise much and secondly the texture was very dough like and close. What could I do to improve this? I am searching for a good white cake batter as I like to do ombré and rainbow cakes but when I use a yellow batter it affects the colour too much. Advice please.Reply