White Cake Mix
A homemade white cake mix that you can use to substitute for a store-bought box cake mix.
Yield
16 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
cake flour
|
|
| 1 ¾ | cups |
sugar
|
|
| ½ | cup |
milk, skim, (non fat) powder
or instant buttermilk powder |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
cake flour
|
|
| 414 | ml |
sugar
|
|
| 118 | ml |
milk, skim, (non fat) powder
or instant buttermilk powder |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
Directions
Mix all of the ingredient together and store in an air-tight container.
For recipes calling for a store-bought white cake mix: add 1 teaspoon of vanilla extract when preparing.
To make a basic white cake using this mix:
Add 1 1/2 cups water, 1/2 cup of butter, 4 egg whites, 1 teaspoon vanilla and the cake mix into a mixing bowl.
Beat with a mixer on low speed until very well mixed then beat on high speed for two minutes.
Pour the batter into buttered and floured cake pan.
Bake as follows:
8 to 9 inch cake rounds: 20 to 25 minutes
13x9 inch rectangular baking pan: 35 to 40 minutes
Cupcakes: 12 to 15 minutes
Bundt pan: 45 to 50 minutes.
