Base Cake Mix

Having a versatile base cake mix on hand can make baking a breeze. Whether you’re preparing a classic yellow cake, a decadent chocolate cake, or a spiced treat for the holidays, this Base Cake Mix is your new best friend in the kitchen. It’s quick, easy to make, and guarantees delicious results every time. Plus, once you have this mix ready, you can whip up a cake in no time, making it perfect for busy bakers or last-minute celebrations.

Why You’ll Love This:

• Simplicity at its Best: With just a few pantry staples, you can create a mix that will last for months and make countless cakes.
• Multiple Cake Variations: From yellow and white cakes to chocolate and spice, this base mix works for a variety of cake recipes.
• Long Shelf Life: This mix stores well at room temperature for up to 3 months, making it perfect for having on hand for whenever a baking craving hits.
• Customizable: You can adjust the ingredients slightly for larger cakes or make easy substitutions to fit dietary needs.

Ingredients:

• 13 cups sifted all-purpose flour
• 1/3 cup double-acting baking powder
• 1 1/2 tablespoons salt
• 8 cups sugar (3 1/2 lbs)
• 3 cups shortening (1 1/4 lbs)

Instructions:

1. Combine Dry Ingredients:
   In a large bowl, stir together the flour, baking powder, salt, and sugar until well blended. Then, sift this mixture three times to ensure everything is evenly distributed.
2. Cut in the Shortening:
   Cut the shortening into small pieces and add it to the dry ingredients. Use a pastry blender, an electric mixer, or your fingertips to work the shortening into the flour until the mixture resembles small crumbs. Tip: If you’re in a hurry, an electric mixer on low speed will get the job done in just a couple of minutes.
3. Store the Mix:
   Transfer your completed base cake mix into an airtight canister. Store it at room temperature, and it will keep for up to 3 months without the need for refrigeration.
4. Measuring the Mix:
   When you’re ready to use your mix, be sure to lightly pile the mix into a measuring cup and level it off with a spatula for accuracy.

Making Cake with the Base Mix:

Once your Base Cake Mix is ready, it’s time to turn it into a delicious cake! Here are a few variations to try, from classic yellow cake to rich chocolate cake and more.

Yellow Cake:

• Ingredients:
  • 3 1/3 cups Base Cake Mix
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
• Instructions:
  1. Add ½ cup of milk to the mix, and beat for 2 minutes.
  2. Add the remaining milk, eggs, and vanilla, and beat for another 2 minutes.
  3. Pour the batter into two 8-inch round pans lined with waxed paper.
  4. Bake at 375°F for 20 minutes for a layer cake (or 35-40 minutes for a 13×9-inch pan). Cupcakes take 12-15 minutes, and tube or Bundt cakes take 45-50 minutes.

Chocolate Cake:

• Ingredients:
  • 2 egg whites
  • 1/4 cup sugar
  • 3 cups Base Cake Mix
  • 1/3 cup cocoa
  • 1 cup milk
  • 2 egg yolks
• Instructions:
  1. Beat the egg whites until stiff, then add the sugar and continue beating until very stiff.
  2. Stir cocoa into the Base Mix, then add ½ cup of milk and beat for 2 minutes.
  3. Add the remaining milk and egg yolks, and beat for another 2 minutes.
  4. Gently fold in the meringue.
  5. Pour into prepared pans and bake at 375°F for about 20 minutes for an 8-inch layer cake.

White Cake:

• Ingredients:
  • 3 1/3 cups Base Cake Mix
  • 3/4 cup milk
  • 3 egg whites
  • 1 teaspoon vanilla
• Instructions:
  1. Add ½ cup of milk to the mix, and beat for 2 minutes.
  2. Add the remaining milk, egg whites, and vanilla, and beat for 2 minutes.
  3. Pour into prepared pans and bake at 375°F for about 20 minutes.

Spice Cake:

• Ingredients:
  • 3 1/3 cups Base Cake Mix
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 cup milk
  • 2 eggs
• Instructions:
  1. Stir the spices into the Base Cake Mix.
  2. Add 3/4 cup milk, and beat for 2 minutes.
  3. Add the remaining milk and eggs, and beat for 2 minutes.
  4. Pour into prepared pans and bake at 375°F for about 20 minutes.

Notes:

• For Larger Cakes:
  If using 9-inch pans instead of 8-inch, increase the recipe by 1 1/2 times. For example, use 5 cups of Base Cake Mix, 3 eggs, 1 cup plus 2 tablespoons milk, and 1 1/2 teaspoons vanilla for a yellow cake. These cakes will take about 25 minutes at 375°F.
• Customizable for Different Cakes:
  Use this base mix to experiment with various flavors and add-ins like fruit, nuts, or chocolate chips. The possibilities are endless!

Conclusion:

This Base Cake Mix is the ultimate kitchen hack for busy bakers. With just a few ingredients and minimal effort, you can create an endless variety of cakes to suit any occasion. Whether you’re whipping up a classic yellow cake, indulging in a rich chocolate version, or baking a spiced treat, this mix will be your go-to solution for quick and delicious desserts. So, make a batch, store it in your pantry, and enjoy freshly baked cakes anytime!

Looking for more from-scratch recipes? Check out my Instant Butter Pecan Pudding Mix or Base Cake Mix for more delicious inspiration.

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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Calories 11597 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 °F or 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 °F about 20 minutes
• 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 °F 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 °F 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.

Nutrition

Calories: 11597kcalCarbohydrates: 1594gFat: 620gSaturated Fat: 154gPolyunsaturated Fat: 173gMonounsaturated Fat: 253gTrans Fat: 81gSodium: 10505mgPotassium: 34mgSugar: 1597gCalcium: 29mgIron: 1mg

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