Make your own homemade White Cake Mix from scratch to have on hand in your pantry. This recipe is wonderful to reduce food colorings, preservatives and to reduce costs.
Making your own homemade mix is a cake walk in the park! Simply combine all of the ingredients into a jar or Zip-close style baggie, or vacuum seal bag. Label it with the directions to complete the recipe and voila!
You’ve just created your own convenient homemade White Cake mix.
To Make 1 Jar of Mix:
2 1/3 cups all-purpose flour
1/3 cup nonfat dry milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup plus 1 tablespoon shortening
White Cake:
3 egg whites
1 cup water
1 teaspoon Clear vanilla extract
1 Jar Mix (see above!)
Preheat oven to 350F.
Grease and flour a 9×13 inch cake pan, or two round 8″ pans.
In a medium bowl beat the egg whites until foamy, add the vanilla extract, water, and contents of the homemade cake mix in a jar, mixing well for about 2 minutes, pour the batter into 9×13 greased pan.
Bake for 25-30 minutes. Cool & Frost as desired.
This mix will stores well for up to 3 months (depending on your method of storage).
If you’d like a little variety, we also recommend these other Homemade, Do it yourself Cake mix recipes.
© Can Stock Photo Inc. / MSPhotographics
Homemade White Cake Mix
Ingredients
- 2 ⅓ cups all-purpose flour
- ⅓ cup nonfat dry milk
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups white sugar
- ½ cup plus 1 tablespoon shortening
- 3 egg whites
- 1 cup water
- 1 teaspoon clear vanilla extract
Equipment
Instructions
- Combine the flour, nonfat dry milk, baking powder, salt, sugar, and shortening in a large bowl until evenly mixed.
- Transfer the dry mix to a jar, zip-close bag, or vacuum-seal bag and label it.
- Preheat the oven to 350°F when ready to bake.
- Grease and flour one 9x13-inch pan or two 8-inch round pans.
- In a medium bowl, beat the egg whites until foamy.
- Add the clear vanilla, water, and the full batch of cake mix. Beat for about 2 minutes until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes.
- Cool completely and frost as desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring the dry mix, combining the batter, and preparing the pan.
Cook time uses the upper end of the stated 25 to 30 minute bake time for a conservative total time.
Store the dry mix in an airtight container in a cool, dry place for up to 3 months for best quality.
Store baked unfrosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze fully cooled baked cake for up to 3 months.
