Homemade Cake mix

Thursday, October 20, 2011

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Over a year ago I was going through my cake stage… where I did nothing  but cakes and was obsessed with making the perfect moist cake that made the last one look like a stale little duddie. I was using cake mixes and then came across some Paula Deen cakes that made the box cakes weep with envy… That made me think, why couldn’t there be a homemade mix?




There is… and here it is!!





This is all you need






Mix your dry ingredients well…






Add your butter… it will take awhile if using a mixer (If your food processor is bigger than 8 cups then use it instead) about 5 minutes on low






Until looks like rough sand.. add your vanilla and mix for 1 minutes more
Store in the freezer up to two months..


 Print Recipe


Homemade Cake Mix
2 cups granulated sugar
2 3/4 cups all-purpose flour plus 1 tablespoon flour
3 tablespoons cornstarch
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract

Process sugar, flours, cornstarch, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.
To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).
With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes.
Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)


As for the flour..If you have cake flour omit the cornstarch and use 3 cups of cake flour... if your like me and don't ever buy it then use the 2 3/4 cup plus one tablespoon of flour and three tablespoons of cornstarch.

I feed enough for a small army ( one teenage boy) so I use the whole bag of mix for a cake.. you can half the mix and just use ¾ cup of water and one egg
I usually use sour cream as the liquid in my cakes, it makes it a lot more dense and moist but if the back of your fridge freezes everything like mine and you lost yours water or milk is just fine.

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