Master Cake Mix with 4 Flavored Recipes


Homemade is better! And now, it can also be easier for you to use.


Grocery-store cake mixes have a certain comfort-factor for people but they typically taste flat, sugary, and vaguely chemical. The texture leaves a lot to be desired. Cakes made from scratch just taste better: rich, buttery, and moist with lots of sweet flavor.

When you get down to the fine print on those cake boxes, you’ll see a handful of ingredients that you will scratch your head at. If I can’t pronounce it and it does not sound like “food” to me, I have a hard time buying it to feed my family. Healthfulness is a big factor in my cooking. This might be a winning argument for you for homemade over boxed mix also.

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Master Cake Dry Mix

Yield: 6 batches cake mix

Ingredients

Master Cake Mix11 cups all-purpose flour
8 cups sugar
2 cups Non-fat Instant Powdered Milk
1-1/2 cups Cornstarch
2 tablespoons baking soda
1-1/2 teaspoons salt

Directions

  1. Stir ingredients to blend. Sift three times.
  2. A quick method for blending is to put ingredients into a large bowl and use an electric mixer, blending the mixture at low speed until the desired consistency is reached (1 ½ to 3 min.)
  3. Store in an airtight canister at room temperature. This Mix will keep 3-6 months without refrigeration.

Notes

To measure mix, pile it lightly into a cup and level off with a spatula.

Shelf Life: 6-12 months in the pantry if properly sealed.

I have not tried our Gluten-Free Flour Blend as the flour called for in the above recipe. If YOU do, please let me know how it turns out!

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Classic White Cake

Ingredients

cakes63-3/4 cups Master Cake Mix
1 cup water
1⁄4 cup softened butter
3 large egg whites
1 teaspoon vanilla
1⁄2 teaspoon almond extract

Directions

  1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.)
  2. Blend cake mix, water, extracts, oil, and egg whites in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
  3. Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

Alternative Instructions

Prepare and bake following the directions above except using 1 cup water, 1/4 cup unsweetened applesauce and 3 egg whites.

Pan Size / Bake Times

2 8″: 26-31 minutes
2 9″: 23-28 minutes
13″ x 9″: 23-28 minutes
Bundt®: 33-36 minutes
24 Cupcakes: 18-21 minutes

High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 25-28 Min ; 13 x 9 inch pan , Bake 24-28 Min, Bundt Pan 34-38 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED.

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Classic Yellow Cake

Ingredients

cakes23 3/4 Cups Master Cake Mix
1 cup water
1/3 cup softened butter
3 large eggs
1 teaspoon vanilla

Directions

  1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans*. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes).
  2. Blend cake mix, water, vanilla, oil, and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
  3. Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

Alternative Instructions

Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.

Pan Size / Bake Times

2 8″: 26-31 minutes
2 9″: 23-28 minutes
13″ x 9″: 23-28 minutes
Bundt®: 33-36 minutes
24 Cupcakes: 18-21 minutes

High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27-30 Min ; 13 x 9 inch pan , Bake 28-32 Min, Bundt Pan 34-38 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED.

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Classic Devil’s Food Chocolate Cake

Ingredients

cakes33-1/4 cups Master Cake Mix
1/2 cup powdered cocoa
1 cup water
1/3 cup softened butter
3 large eggs
1/4 teaspoon vanilla

Directions

  1. Preheat oven to 350°f for metal or glass pans, 325°f for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (use baking cups for cupcakes.)
  2. Sift cocoa powder into master cake mix and stir thoroughly until well combined.
  3. Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
  4. Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

Alternative Instructions

Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.

Pan Size / Bake Times

2 8″: 26-31 minutes
2 9″: 23-28 minutes
13″ x 9″: 23-28 minutes
Bundt®: 33-36 minutes
24 Cupcakes: 18-21 minutes

High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27-30 Min ; 13 x 9 inch pan , Bake 28-32 Min, Bundt Pan 34-38 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED.

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Strawberry Supreme Cake
(made with strawberry powder)

Ingredients

cakes53-1/2 cups Master Cake Mix
4 tablespoons dried strawberry powder
1 cup water
1/2 cup softened butter
3 large eggs
1/2 teaspoon vanilla

Directions

  1. Preheat oven to 350°f for metal or glass pans, 325°f for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (use baking cups for cupcakes.)
  2. Sift strawberry powder into master cake mix and stir thoroughly until well combined.
  3. Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
  4. Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

Alternative Instructions

Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.

Pan Size / Bake Times

2 8″: 26-31 minutes
2 9″: 23-28 minutes
13″ x 9″: 23-28 minutes
Bundt®: 33-36 minutes
24 Cupcakes: 18-21 minutes

High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27-30 Min ; 13 x 9 inch pan , Bake 28-32 Min, Bundt Pan 34-38 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED.

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Printable Recipes can be found here:
Master Cake Dry Mix
Classic White Cake
Classic Yellow Cake
Classic Devil’s Food Chocolate Cake
Strawberry Supreme Cake


©2016 21st Century Simple Living www.21stcenturysimpleliving.com

5 thoughts on “Master Cake Mix with 4 Flavored Recipes

  1. Nancy Thiles says:

    Thank you for he Alternative Instrucions. I think its more moist and added nutrional value using Applesauce 🙂

    1. Admin says:

      I like it better with the applesauce too 🙂

  2. Pam says:

    Woo hoo, thank you lady!!

    1. Admin says:

      You are most welcome Pam 🙂

    2. Admin says:

      Anytime Pam 🙂

Comments are closed.