Easy, homemade white cake mix has buttermilk powder for an extra rich texture. It's easy to make and stays fresh on the pantry shelf for months. This recipe makes 2 batches of cake mix - measure 5 cups per cake.
4cupsvanilla sugaror use plain sugar and add a vanilla bean to the bag of mix - remove before using
1cupbuttermilk powder
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonkosher salt
Instructions
Blend sugar in the blender for about 30 seconds to 1 minute.
Mix all ingredients together.
Seal in an airtight container for up to 3 months (I've had it longer and it's fine)
To Use
Measure 5 cups of cake mix into the bowl of a mixer.
Add 1-¼ cups water, ½ cup light vegetable oil (I use peanut oil since we don't have allergies), 2 teaspoons clear vanilla, and 4 egg whites (about ⅔ cup).
Beat on low for 1 minute.
Switch to high and beat for 2 minutes.
Spoon into a greased and floured pan of choice and bake at 350F according to the chart below.
Baking Time : Cupcakes — 12-15 minutes 8″ or 9″ cake rounds — 20-25 minutes.13 x 9 pan — 35-40 minutesBundt pan — 45-50 minutes
Video
Notes
Nutritional information is for the cake mix only... not the additional ingredient needed for making a cake.