Ready-made mixes: Homemade goodness made simple, one jar at a time.
Let's face it, cakes baked from scratch taste much better than cakes made from store-bought mixes. That's because made-from-scratch cakes don't contain preservatives and additives. Yet busy girls don't always have time to bake a cake from scratch (at least in my reality).
When you're in a pinch, the convenience of a commercially boxed cake mix may seem appealing. But did you know there's a way to have your cake and convenience too? You can when you make your own cake mixes! Want to see how simple this can be? Then come join me and I'll show you...
How to make Yellow Cake Mix...
This cake bakes up beautifully and tastes delicious. You can use this mix in any recipe calling for a boxed mix.
2 cups cake flour (see below for making your own)
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup dry powdered milk
In a large bowl, whisk together all ingredients until well blended. Store mix in a quart-size jar, or another air tight container in your pantry. Use within 1 year.
(If you you want to store you mix in jars, the above affiliate link leads to a set of 12 smooth surface jars for easy labeling, though the description on Amazon.com seems to be for only 1 jar).
FRUGAL PANTRY TIP--Make your own cake flour! Cake flour is best for making cakes, however there's no need to spend extra money on cake flour, since it's incredibly easy to make yourself. Here's how do it...
DIY CAKE FLOUR
Never buy cake flour again. You won't have to. It's too easy to make your own. Here's how...
To make your own cake flour, measure 1 cup all-purpose flour into a bowl. Remove 2 tablespoons flour, and replace it with 2 tablespoons corn-starch (organic, GMO-free is best). Then, using a sifter, sift together 5 times. Do this for the number of cups needed in your recipe, or just make a batch of cake flour so you'll have it in your pantry. It's that easy!
How to make Yellow Cake with your homemade mix...
1 jar of homemade Yellow Cake Mix
1/2 cup butter, softened
3/4 cup water
1 teaspoon vanilla extract
Step 1: Preheat oven to 350 degrees. Prepare cake pan(s). If using a 9 X 13 dish, grease generously with butter and coat with a dusting of flour. If using two 8 to 9-inch round cake pans, grease with butter and line the bottom of each pan with parchment paper. Set prepared pan(s) aside.
9 X 13 Dish: Bake for 35-40 minutes.
8 or 9-inch rounds (2): Bake for 25-30 minutes
Cupcakes: Bake 13-15 minutes
Bundt: Bake 45-50 minutes
Bake according to the type of cake pan you're using (chart above), or until a toothpick inserted comes out clean and cake-top begins to look golden. When done, allow cake(s) to rest in pan(s) on a wire rack for five minutes. If turning out to frost, hold pan in one hand, placing the other hand over cake-top. Flip upside down into your hand and lay cake gently onto rack. If the cake does not easily release, run a knife gently along sides of pan and repeat the process. Allow cake(s) to cool completely before frosting.
Cream Cheese Frosting Recipe
The frosting in today's cake photos is a delicious cream cheese frosting that takes just a few minutes to make. Here's how...
12 ounces Greek yogurt cream cheese (for 1/3 the fat of regular, and it tastes great!)
1/2 cup unsalted butter (1 stick), at room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
In the bowl of your standing mixer (or you can use a hand-held electric mixer), beat together the cream cheese, butter and vanilla extract until smooth. Add the powdered sugar, one cup at a time, beating well each addition before adding more.
Makes approximately 3 cups.
LET'S CHAT...Do you have a favorite homemade ready-made mix you like to use? Why do you prefer a homemade mix? I'd love to hear from you in the comments below.
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