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
it says 1jar mix,but I don’t see a jar mix recipe.
Perhaps you have a display issue? Are you not able to see the full page? The jar mix is listed directly above the instructions to prepare the cake:
The jar mix is listed on the Upper Right hand side of this Recipe….It took me a little bit to find it myself….
question about the shortning do you actually store it with the dry ingredients or put in a baggie then in the jar?
I would think that you would use a mixer on low speed to mix all the dry ingredients together as well as incorporate the shortening into the mix, store as directed.
i had the same question as kbanks. do you cream it with the sugar or jus place it on top. i know it doesn’t need to be refrigerated, but i wasn’t sure about just “glopping” it on top.
how would exchanging the sugar for splenda work? Would it not rise as well or make the cake taste really weird. my hubby loves the cakes i make but has trouble with blood sugar.
the sugar free mixes in the stores are twice the price of the regular ones sooo…i normally make the regular ones. I want to cut down the sugar for him mainly… Any suggestions would be greatly appreciated!!!
I would use the granulated splenda thats made for baking.
has anyone tried to make this with a shortening powder?
I was worried about putting the shortening into the cake mix before storing, until my brilliant husband pointed out that bisquick and jiffy mix both have shortening in them already, DUH.