Making a homemade cake mix is easier than you might think! Growing up we were so lucky to have everything made from scratch from my mom. My vintage inspiration for this recipe came from my mom’s book called “Make A Mix Cookery” from 1979.
Baker’s tips for Homemade Cake Mix:
Not all flour is created equal:
Since flour is the main ingredient in a cake mix, be sure to use one that is good quality.
Cake flour has 6-8% protein and yields a tender crumb. It is good for cakes like sponge cake or pound cake. Not all brands of cake flour contain the same ingredients. Most use bleached flour and produce an aftertaste, so be sure to look for one that is unbleached such as King Arthur. If you don’t have cake flour on hand, make your own: measure out 1 c. of all-purpose flour and remove 2 Tablespoons.
Pastry flour contains 7-9% protein and bakes up similar to cake flour in a cake recipe, however, it is not as readily available in grocery stores.
All-purpose flour contains between 10-12% protein. I like to use King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. It is good for dense cakes like chocolate, carrot or bundt cake.
Be sure not to use self-rising flour as it is made with leavening agents and salt and may throw off the balance of leavening in your cake. Also be sure not to use bread flour as it contains 11-14% protein and produces tough baked goods.
Not all sugar is created equal:
Use superfine sugar like C&H brand when making a homemade cake mix. Superfine sugar will yield a tender cake and incorporates quickly when you add in the eggs and butter to the cake mix.
Homemade Cake Mix
- 2 1/3 c. unbleached flour
- 1 2/3 c. superfine sugar
- 1 T. baking powder
- 1 tsp. baking soda
- 1 tsp. salt fine
- Combine ingredients and store in seal container, vacuum sealed bag for up to 6 months.