Cake Mixes from Scratch and Variations
Printed From https://www.cakecentral.com/recipe/342/cake-mixes-from-scratch-and-variations 2024-05-09
Do you love the springy texture and moist crumb of cakes baked from mixes? Wish you could consistently make cakes that turned out that good? Well you can, with these scratch versions of your favorite boxed mixes.
A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!
Cake Mixes from Scratch
Ingredients
- 2 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups white sugar
- 1/2 cup shortening
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Sift together flour, baking powder, salt, and sugar.
- Cut in shortening until fine crumbs are formed.
- Add eggs, milk, and vanilla.
- Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
- Pour batter into greased and floured 9×13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
For a Yellow Cake:
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.