Base Cake Mix
Creating a base cake mix is like having a secret weapon in your kitchen. It saves time, reduces stress, and opens up a world of baking possibilities. Whether you’re a seasoned baker or just starting out, having a ready-to-go mix can make all the difference.
Why Use a Base Cake Mix?
- Convenience: With a base mix, you can whip up a cake in no time. No more last-minute trips to the store or measuring out ingredients. Everything you need is already prepared.
- Consistency: Using a base mix ensures that your cakes turn out the same every time. This is especially helpful if you’re baking for an event or trying to impress guests.
- Versatility: A base mix is like a blank canvas. You can add different flavors, fillings, or toppings to create something unique. The possibilities are endless!
- Cost-Effective: Buying ingredients in bulk for your mix can save money in the long run. Plus, it reduces waste since you’re only using what you need.
Tips for Using a Base Cake Mix
- Storage: Keep your mix in an airtight container to maintain freshness. Store it in a cool, dry place to extend its shelf life.
- Labeling: Always label your mix with the date it was made. This helps you keep track of its freshness and ensures you’re using the oldest mix first.
- Customization: Don’t be afraid to experiment. Add spices, extracts, or even a splash of coffee to your mix for a different twist.
A base cake mix is a game-changer for anyone who loves to bake. It simplifies the process, ensures quality, and allows for endless creativity. So, next time you’re planning to bake, consider starting with a base mix. You’ll be amazed at how much easier and enjoyable baking can be!
Base Cake Mix
This versatile base cake mix can be easily adapted to create a variety of cake flavors by adding different ingredients like vanilla, chocolate, or fruit. It's perfect for bakers who want to experiment with flavors while keeping the baking process simple and efficient.
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Ingredients
- 13 cups sifted all purpose flour
- 1/3 cups double-acting baking powder
- 1 1/2 Tablespoon salt
- 8 cups sugar 3 1/2 lbs
- 3 cups shortening 1 1/4 lbs
Instructions
- Stir flour, baking powder, salt, and sugar to blend. Sift three times. Cut in the shortening with a pastry blender or electric mixer, or work it in with the finger tips until quite uniformly blended.
- 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 1/2 to 3 min.)
- Store in an airtight canister at room temperature. To measure mix, pile it lightly into a cup and level off with a spatula. This recipe makes about 23 cups of Mix. This Mix will keep three months without refrigeration.
General directions for making a cake from the Master Mix:
- Have ingredients at room temperature. Use a large mixing bowl and a low speed (2-3) or vigorous hand beating. While using mixer, continually scrape the batter from the sides of the bowl into the beaters with a rubber scraper.
- Cakes using Master Mix recipe:
Yellow Cake
- 3 1/3 cups Master Mix
- 3/4 cups milk
- 2 eggs
- 1 teaspoon vanilla
- Add ½ cup of milk to the Mix; beat 2 min. Add remaining milk, eggs, and vanilla; beat 2 min. Pour into two 8″ layer pans lined with waxed paper. Bake in moderate oven (375 degrees) for 20 min.
- To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins
Chocolate Cake
- 2 egg whites
- 1/4 cup sugar
- 3 cups Master Mix
- 1/3 cup cocoa
- 1 cup milk
- 2 egg yolks
- Make meringue by beating the egg whites until nearly stiff and beating in the sugar. Beat until it is very stiff. Stir cocoa into the Mix. Add 1/2 cup milk; beat 2 min. Add remaining milk and egg yolks; beat 2 min. Thoroughly blend the meringue into the batter by cutting and folding with the mixer beaters or with a spatula. Pour into two 8″ layer pans lined with waxed paper. Bake in a moderate oven (375 degrees) about 20 min.
- To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins
White Cake
- 3 1/3 cups Master Mix
- 3/4 cup milk
- 3 egg whites
- 1 teaspoon vanilla
- Add 1/2 cup milk to Mix; beat 2 min. Add remaining milk, egg whites & vanilla; beat 2 min. Pour into two 8″ layer pans lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.
- To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins
Spice Cake
- 3 1/3 cups Master Mix
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3/4 cup milk
- 2 eggs
- Stir spices into the Mix. Add 3/4 cup milk to Mix; beat 2 min. Add remaining milk & eggs; beat 2 min. Pour into two 8″ layer pans lined with waxed paper. Bake in moderate oven (375 degrees) about 20 min.
- To Bake 13×9 pan 35-40 mins. To bake cupcakes- 12-15 mins. To bake Tube or Bundt Pan 45-50 mins
Notes
For Larger Cakes
If 9″ layer cake pans are used instead of 8″ layer pans, recipes need to be increased to 1 1/2. This would be 5 cups of Master Mix 3 eggs; 1 cup plus 2 Tablespoons milk & 1 1/2 teaspoons vanilla for yellow cake. These cakes require about 25 min. baking at 375 degrees.
If 9″ layer cake pans are used instead of 8″ layer pans, recipes need to be increased to 1 1/2. This would be 5 cups of Master Mix 3 eggs; 1 cup plus 2 Tablespoons milk & 1 1/2 teaspoons vanilla for yellow cake. These cakes require about 25 min. baking at 375 degrees.
Tried this recipe?Let us know how it was!
