How to make Homemade White Cake Mix:
2 1/2 cups all-purpose flour OR 2 3/4 cups cake flour
2 cups sugar
1/2 cup non-fat dried milk or powdered buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
To replace in recipes calling for a store-bought white cake mix:
Use in any recipe calling for a white cake mix as a base (add 1
teaspoon vanilla to the recipe along with the cake mix as the recipe
will assume powdered vanilla flavoring was included in the store-bought mix).
Or to make a basic white cake using your homemade mix, use the
following instructions.
Cake mix directions:
1 recipe Homemade White Cake Mix
1 1/4 cups water
1/2 cup shortening or lard
4 egg whites
1 teaspoon vanilla
8″ or 9″ cake rounds — 20-25 minutes
13 x 9 pan — 35-40 minutes
cupcakes — 12-15 minutes
tube/bundt pan — 45-50 minutes
Don’t overbake! You’ll dry out your cake.
To make this mix without using powdered milk:
Delete the dried milk from the mix ingredients. When preparing the
cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk.
I’ve also used coconut milk with this recipe. You can use any kind of
milk you want.
Just remember that recipes calling for a store-bought white cake mix
are going to assume the mix contains powdered milk. Also remember, if
you make the mix in bulk, instead of measuring out 5 cups per cake,
you’d measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk
that’s not in there).
By the way, you don’t have to waste all those egg yolks! You can freeze
eggs yolks, egg whites, and even whole eggs. Next time you’re making a
recipe that calls for egg yolks, your white cake leftover yolks will
come in handy.
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