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–+ servings

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.
Print Recipe
Servings 7 9x13 cakes
Calories 11597 kcal

Ingredients
  

Cake Flour Alternative Recipe

Instructions
 

Instructions

  • In a very large bowl, stir together flour, baking powder, salt, and sugar until blended.
  • Sift the dry ingredients three times.
  • Cut in shortening using a pastry blender, mixer on low speed, or fingertips until evenly crumbly.
  • Store in an airtight container.
  • To measure, lightly spoon mix into a measuring cup and level. Do not pack.

BASIC MIXING METHOD (FOR ALL CAKES)

  • Bring all ingredients to room temperature.
  • Use a large mixing bowl and low mixer speed.
  • Scrape bowl frequently.
  • Beat 2 minutes after each liquid addition unless otherwise noted.

    VARIATIONS THAT NEED A CHANGE WITH CAKE FLOUR

    🍍 Fruit-Heavy / High-Moisture Cakes

    Cake flour is softer → these can sink or go gummy without a small fix.
    Needs adjustment:
    Pineapple Upside-Down
    Banana Cake
    Carrot Cake
    Strawberry (fresh or puree-based)
    Peach / Apple Chunk Cakes
    ✔ Choose ONE fix per recipe:
    Reduce fruit/liquid by 2 TbspOR
    Add 1 Tbsp all-purpose flour to the batterOR
    Add 1 extra egg white

    🍫 Chocolate-Heavy Cakes (Cocoa Powder Based)

    Cocoa dries batter and weakens structure with cake flour.
    Needs adjustment:
    Devil’s Food
    ✔ Fix:
    Add 1 Tbsp extra liquid (milk, water, or coffee)

CAKE VARIATIONS (1–20)

    Yellow Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Add 1/2 cup milk to mix; beat 2 minutes.
    • Add remaining milk, eggs, and vanilla; beat 2 minutes.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes
    • Cupcakes: 375°F for 12–15 minutes

    White Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 3 egg whites
    • 1 teaspoon vanilla
    • Instructions
    • Add 1/2 cup milk to mix; beat 2 minutes.
    • Add remaining milk, egg whites, and vanilla; beat 2 minutes.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes
    • Cupcakes: 375°F for 12–15 minutes

    Chocolate Cake

    • Ingredients
    • 3 cups Master Mix
    • 1/3 cup cocoa powder
    • 1 cup milk
    • 2 egg yolks
    • 2 egg whites
    • 1/4 cup sugar
    • Instructions
    • Beat egg whites with sugar until stiff; set aside.
    • Stir cocoa into Master Mix.
    • Add 1/2 cup milk and egg yolks; beat 2 minutes.
    • Add remaining milk; beat 2 minutes.
    • Fold in meringue gently.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes

    Spice Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon cinnamon
    • 1 teaspoon allspice
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon cloves
    • Instructions
    • Stir spices into Master Mix.
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes

    Lemon Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk or water
    • 4 eggs
    • 2 teaspoons lemon extract
    • Zest of 1 lemon
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8- or 9-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes
    • Cupcakes: 350°F for 18–22 minutes

    Pineapple Upside-Down Cake

    • Pan Layer
    • 1/2 cup butter, melted
    • 1 cup packed brown sugar
    • 1 can (20 oz) pineapple slices, drained
    • 10–12 maraschino cherries
    • Cake Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup pineapple juice
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Pour butter into a greased 9×13 pan.
    • Sprinkle evenly with brown sugar.
    • Arrange pineapple slices and cherries.
    • Prepare batter using basic mixing method and gently spoon over fruit.
    • Baking
    • One 9×13-inch pan: 350°F for 40–45 minutes
    • Cool 10 minutes, then invert.

    Banana Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 1/2 cup milk
    • 1/2 cup mashed ripe banana
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Carrot Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups finely grated carrots
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • Instructions
    • Prepare batter; fold in carrots.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Apple Spice Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups chopped apples
    • 1 1/2 teaspoons cinnamon
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Coconut Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup coconut milk
    • 3 egg whites
    • 1 teaspoon vanilla
    • 1/2 teaspoon coconut extract
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes

    Orange Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup orange juice
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 teaspoon orange extract
    • Zest of 1 orange
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes

    Chocolate Chip Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup mini chocolate chips, lightly floured
    • Instructions
    • Prepare batter; fold in chocolate chips.
    • Baking
    • Two 8-inch round pans: 375°F for 20–22 minutes
    • One 9×13-inch pan: 375°F for 35–40 minutes
    • Cupcakes: 375°F for 12–15 minutes

    Coffee Cake (Cinnamon Streusel)

    • Streusel
    • 1/2 cup brown sugar
    • 1/2 cup flour
    • 1 teaspoon cinnamon
    • 1/4 cup butter
    • Cake Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Layer batter and streusel in pan.
    • Baking
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Peanut Butter Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup milk
    • 2 eggs
    • 1/2 cup creamy peanut butter
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Brown Sugar Butter Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 1/2 cup milk
    • 1/4 cup packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon butter extract (optional)
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Bundt pan: 350°F for 50–55 minutes
    • Two loaf pans: 350°F for 45–50 minutes

    Red Velvet Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup buttermilk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 tablespoon cocoa powder
    • 1 teaspoon white vinegar
    • 1 ounce red food coloring
    • Instructions
    • Stir cocoa into mix.
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 35–40 minutes
    • Cupcakes: 350°F for 18–22 minutes

    German Chocolate Cake

    • Ingredients
    • 3 cups Master Mix
    • 1/2 cup cocoa powder or melted German chocolate
    • 1 cup milk
    • 3 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Devil’s Food Cake

    • Ingredients
    • 3 cups Master Mix
    • 1/2 cup cocoa powder
    • 1 cup milk
    • 3 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon baking soda
    • 1/2 cup hot coffee or hot water
    • Instructions
    • Stir cocoa and baking soda into mix.
    • Prepare batter, then slowly stir in hot liquid.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes
    • Cupcakes: 350°F for 18–22 minutes

    Butterscotch Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 1/2 cup milk
    • 1/4 cup packed brown sugar
    • 1/4 cup melted butterscotch chips
    • 2 eggs
    • 1 teaspoon vanilla
    • Instructions
    • Prepare batter using basic mixing method.
    • Baking
    • Two 8-inch round pans: 350°F for 25–30 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Coconut Pineapple Cake

    • Ingredients
    • 3 1/3 cups Master Mix
    • 3/4 cup coconut milk
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup crushed pineapple, drained
    • 1/2 cup sweetened shredded coconut
    • Instructions
    • Prepare batter; fold in pineapple and coconut.
    • Baking
    • Two 9-inch round pans: 350°F for 30–35 minutes
    • One 9×13-inch pan: 350°F for 40–45 minutes

    Notes

    This master mix makes enough for seven full 9×13 cakes, with about 1–2 cups left over, which is perfect for a small batch of cupcakes or topping off another cake. For labels or printables, the most accurate and safe wording is simply: Makes 7 (9×13-inch) cakes. Because the mix includes shortening, the shelf life depends on how it’s stored—when kept in a standard pantry it’s reliable for 3–4 months, but if stored in a cool, airtight container, you can comfortably extend that a bit longer while maintaining quality.

    Nutrition

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