2 1/2 cups all-purpose flour or 2 3/4 cups cake flour
2 cups sugar
1/2 cup powdered milk or 1/2 cup dry buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
Combine the ingredients. Store in a sealed, labeled container or baggie with the directions to make the cake. (This mix will fit in a quart-size baggie, just barely.) If you want to double, triple, or more the mix to make in bulk and keep it all in one big container, stir the mix well and measure out 5 cups of mix each time you make a cake (or a bit more if you used cake flour).
To replace in recipes calling for a store-bought white cake mix: Use in any recipe calling for a white cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume powdered vanilla flavoring was included in the store-bought mix).
Or to make a basic white cake using your homemade mix, use the following instructions : 1 recipe Homemade White Cake Mix + 1 1/4 cups water + 1/2 cup shortening + 4 egg whites + 1 teaspoon vanilla.
Combine all the ingredients. Beat to mix on low, then beat on high for two minutes. Pour into greased, floured cake pans. Bake at 350-degrees.
Baking Time : 8″ or 9″ cake rounds 20-25 minutes / 13 x 9 pan 35-40 minutes / cupcakes 12-15 minutes / tube/bundt pan 45-50 minutes.
To make this mix without using powdered milk: Delete the dried milk from the mix ingredients. When preparing the cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk. Ive also used coconut milk with this recipe. You can use any kind of milk you want.