So I've been on a long, long, long journey trying to find a cake recipe to replace my doctored white cake mix recipe. I mean it's been years.
I am SOOOOOO close I can taste it. Really, I'm munching right now...mmmmm.
I WANT it to taste like cake mix, since that is what I have offered my customers for years. Just without all the crappy chemicals that you can smell when you open a box!
So, I was checking out the back of the good old Pillsbury box mix and it includes Xanthan gum. I'm like- HEY I thought you used that for glutne free cakes, not REGULAR cakes!!! And I just happen to have some.

Anyone use this in regular recipes? Any idea what the flour to gum ratio would be?

I've never used it in cakes before -- it is a thickener and used in a variety of food products. I use it in place of cornstarch or flour to make gravy. In that case I just sprinkle a little onto the liquid as it's cooking and give a little stir. I did notice that a little goes a long way! Will be watching to see what the others have to say.

well, me being impatient, I tried it already. Figured I was in the bakery anyway, and what else to do on a non wedding saturday.
My developed recipe is one that uses the cake mix principle- making a large amount of homemade "cake mix" then dividing it and bagging it. Then adding liquids and some fats when I'm ready.
So, I added 2 tbsp xanthan for 8 mixes. The batter was WAAAY more emulsified than in the past. It came together just like a cake mix. It also suspended the fresh strawberry puree beautifully.
The cakes baked up lovely, and are cooling. I couldn't wait, so I tried a sample warm and it is beautiful. We'll see once it is cooled and assembled.
I'm thinking I may be able to have gotten the same result with 1 tbsp, so that may be the only change- the batter might be a little TOO emulsified- it pulled away from the sides of the pan more than I'd like.

I know nothing about putting xanthan gum in a wheat based recipe, but the rule of thumb used in Gluten-Free baking is 1 Teaspoon Per 1 Cup Flour Mix. You could try that or even less, 1/2 Teaspoon per Cup of Flour. Interested to hear how it works for you.

Good Luck & Have fun, Hope the result is Yummy!

well, I was right, I put too much in- the first try was too "gummy"
I reduced it by half, removed another egg, and then baked a comparable sample of my white cake mix recipe.
Voila, if I hadn't labeled them, you wouldn't have know which was which!!
I still have to do some more research- baking it in large sizes, storing and freezing, etc, but I think the gum really, really helps give the texture I was looking for.

Hi. I know this thread is old but I have been looking into "homemade" cake mixes too and cam across this. Can you update your experience with adding the gum? Would love to hear your finding. THANK YOU!!

So for every homemade cake mix (which is roughly 2.5 cups of flour) you would add 1/3 teaspoon xanthan gum? I tried 1/4 teaspoon and it seemed to make my cakes too firm. Did you use cake flour or all purpose flour? Do you use the creaming or reverse creaming method of mixing?