Cake mix is a convenience food I buy, especially when it goes on sale. The delicious and effective chemicals in them give results I haven’t been able to duplicate by scratch. I’m sure it’s because I’m impatient and don’t separate eggs, or combine dry and wet ingredients separately.
It is probably also because I insist on using home ground whole wheat flour in everything I make from scratch. It’s really not good in cake….especially when compared to the box variety. It makes no sense I know. Using white cake flour would be a step up from going full force into a box mix. I’m a woman. I don’t have to make sense.
I’ve watched Cake Boss competitions where he criticized the contestants for cupcakes that tasted like they came from a box mix. “Blech, what did you do? Use a box mix?” I don’t understand the level of cake he’s on. Tasting like a box mix is my ultimate goal. Some day I’m going to venture out and taste a variety of award winning professional cakes that didn’t come from a box. Then I will get it. Similar to why I now understand that looking like a brand new home done in standard builder grade shouldn’t be my decorating goal. Until then, I live in box mix bliss.
In my quest to achieve the perfect box mix substitute, I’ve come to realize that the kind of flour you use makes a big difference. Cake flour is lighter and fluffier and gives better results than all-purpose flour or gasp stone ground whole wheat flour. You can mimic the results of cake flour by removing 2 Tbs from each cup of sifted all-purpose flour and replacing those 2 Tbs with cornstarch. It’s shocking what a difference that little bit of cornstarch makes. In these mixes, the cornstarch has already been added…you’re welcome. (If you’re allergic to corn, you can sub all-purpose flour for it. It won’t be the same, but it will still be cake–and one that doesn’t cause a weird rash or give you narcolepsie.)
When measuring the flour, spoon your flour loosely into the cup instead of dipping the measuring cup into the flour bin and packing it in. Your cake will end more moist this way.
Chocolate Cake Mix
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 3/4 cups sugar
3/4 cup cocoa powder
4 teaspoons baking powder
1 1/4 teaspoons salt
4 tablespoons butter or refined coconut oil
In a food processor combine the flour, cornstarch and sugar. Process until the sugar is superfine. Add baking powder, cocoa powder, and salt. Process until blended. Add butter or coconut oil and process until fine crumbs. Store in an airtight container.
Additional Ingredients
1 1/3 cups water
1 Tbs vanilla extract
1/2 cup vegetable oil
3 large eggs
Preheat oven to 350 degrees F. Grease your pans and lightly flour (tapping the excess flour into the sink or trash.)
Pour dry cake mix into an electric mix and beat with water, oil and eggs for 1 minute. Scrape the sides and beat on medium speed for 2 minutes more.
Pour batter into pans and tap gentle to eliminate air bubbles. Bake for 30 to 33 minutes for 9-inch round pans, 35-38 minutes for 8 inch round pans; and 35 to 38 minutes for a 13×9-inch pan, or 19 to 22 minutes for 18 cupcakes.
For Mexican Chocolate add 1 tsp of cinnamon to the mix.
Yellow Cake Mix
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 3/4 cups sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
4 tablespoons butter
In a food processor combine the flour, cornstarch, sugar, baking powder and salt. Process until the sugar is superfine. Process until blended. Add butter or coconut oil and process until fine crumbs. Store in an airtight container.
Additional Ingredients
1 1/3 cups water
1 Tbs vanilla extract
1/2 cup melted butter
3 large eggs
Preheat oven to 350 degrees F. Grease your pans and lightly flour (tapping the excess flour into the sink or trash.)
Pour dry cake mix into an electric mix and beat with water, oil and eggs for 1 minute. Scrape the sides and beat on medium speed for 2 minutes more.
Pour batter into pans and tap gentle to eliminate air bubbles. Bake for 30 to 33 minutes for 9-inch round pans, 35-38 minutes for 8 inch round pans; and 35 to 38 minutes for a 13×9-inch pan, or 19 to 22 minutes for 18 cupcakes.
White Cake Mix
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 3/4 cups sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
4 tablespoons refined coconut oil
Additional Ingredients
1 1/3 cups water
1/2 cup oil
1/2 tsp almond extract
6 large egg whites (or 1 cup liquid egg white from the carton)
Preheat oven to 350 degrees F. Grease your pans and lightly flour (tapping the excess flour into the sink or trash.)
Pour dry cake mix into an electric mix and beat with water, oil and eggs for 1 minute. Scrape the sides and beat on medium speed for 2 minutes more.
Pour batter into pans and tap gentle to eliminate air bubbles. Bake for 30 to 33 minutes for 9-inch round pans, 35-38 minutes for 8 inch round pans; and 35 to 38 minutes for a 13×9-inch pan, or 19 to 22 minutes for 18 cupcakes.
Cake Mix Cookies
To any dry cake mix add 1/3 cup oil and 2 eggs. Drop onto greased cookie sheets. Bake at 375 for 10 minutes.
I am LOVING this mix series! I have saved every single recipe so far. I can’t wait to try them out. Thank you!
Thank you for the encouragement, Julia! I’ve been meaning to get these all in one place for my own use too :).
Angela,
grocery shrink member here love the mix recipes. I am sad that you don’t live closer I would make you a cake boss worthy scratch cake to try so you could taste the difference. Its a taste thing though but to me there is something special about a cake that has dry ingredients sifted together the butter creamed and the eggs seperated yolks beat into the butter whites whipped and added at the end. The texture and flavor are special but its ALOT more work which is why I love you for posting make your own mix recipes because life doesn’t always have time for multiple mixing bowl cake making.
Anna! I love that you have this talent! You need to do a guest post for us and teach us how. If you ever visit the KC area come visit me. I would ask you to bake in my kitchen while I film so we could all learn the secrets :).
how do you store it for a while if it has butter mixed into it? I would think it would have to be used in a few days time.
Jennifer, contrary to popular belief, butter doesn’t spoil on the counter. It’s pretty much 100% fat. Most people keep it in the fridge so it doesn’t melt everywhere when the house gets hot. We keep at least one stick out at all times, because we prefer soft butter. If it bothers you, keep it in the fridge, or sub refined coconut oil for the butter.
Do you think I could use arrowroot powder in place of the cornstarch?
Robin, that sounds good to me 😉
Butter can go bad and unsalted will go bad even faster. Keeping a stick on the counter is usually not a problem because it will get used, but making a mix with it and keeping it on your shelf could be a problem. http://www.canitgobad.net/can-butter-go-bad/
Lori, Thanks for the info. I’ve never purchased unsalted butter in my life, lol. But of course use the ingredients that make you the most comfortable. Any solid fat can be used in place of the butter.
Made the chocolate ones tonight and they tasted great. After making the sample cupcake it was a bit flat so I added 2TBS extra flour and they turned out great. Nice rise, excellent flavor and most important of all nice and moist. Definite winners thanks Bosch!
Angie, Thanks for reporting back. I’m glad you liked it!
I like making it from scratch. Taste better, and I know what is going into it.
Angela,
If I ever make it to Kansas City again I will let you know a video would be fun to do with you. Multi-bowl cakes aren’t really hard I promise you just have to see it done once and of course taste test. If you are ever in need of a place to stay in Central Idaho let me know we would love to host you and of course demonstrate cake making with butter from my jersey cows.
How fun, Anna! I’m so excited.
How do I modify the mix for high altitude?
Eunice, this is beyond my experience, but maybe this site will help: http://dish.allrecipes.com/high-altitude-cake-baking/