How To Make Homemade Cake Mix: Homemade White Cake Mix (+More Great Flavors!)
Learn how to make homemade cake mix so that you can save some money and enjoy fluffy cake whenever you like! From different cake mix flavors to how to bake it, I'm going to show you everything you need to know! You'll never want to use store-bought cake mix again!
Servings: 18 servings
Calories: 152kcal
Prep 5 minutes
Cooking 0 minutes
Total Time 5 minutes
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Ingredients
Homemade White Cake Mix
- 2 ¾ cups cake flour
- 1 ½ cups sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered milk (optional, or use buttermilk powder)
Wet Ingredients To Add
- 5 large egg whites
- 1 ⅓ cups milk (if powdered milk was omitted, *see notes)
- ½ cup butter (melted, or use shortening)
- 2 teaspoon vanilla extract (or 1 teaspoon almond extract)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
Homemade White Cake Mix
- In a medium to large mixing bowl, add all of the measured ingredients then whisk to combine.
- Transfer into an airtight storage container and store until you're ready to use the cake mix. *See notes for proper storage.
Adding Wet Ingredients
- In a large mixing bowl or the bowl of your stand mixer, make a well in the center of the dry ingredients.
- Add all of the wet ingredients (egg whites, milk or water, melted butter, and vanilla extract) and combine.
- Baking times at 350°F (175°C): 8" or 9" round cakes, bake for 20-25 minutes18-24 cupcakes, bake for 12-15 minutes9x13 cake pan, bake for 35-40 minutesbundt or tube pan, bake for 45-50 minutesFor any of these baking times, check the middle of the cakes or cupcakes with an inserted toothpick. When it comes out clean with no clinging batter, then the cakes are done. They should also spring back to the touch when you gently press on the top.
Notes
*Nutritional information is calculated for the dry cake mix ingredients only (including the powdered milk).
- To use all-purpose flour in this recipe, decrease the amount of flour to 2½ cups per recipe or see how to make cake flour or my cake flour substitute guide here.
- The powdered milk is an optional ingredient. Use whole milk for best results, Nido is my favorite brand.
- Superfine sugar (like caster sugar) works best in this recipe. You can run the granulated white sugar through a food processor if desired.
- When combining your cake mix ingredients with wet ingredients to bake, use 1⅓ cups milk if the powdered milk was omitted. Use 1¼ cups water if the powdered milk was in the cake mix.
- 5 large egg whites = ¼ cup + 2 tablespoons of liquid egg whites. 2 egg whites = 1 large egg (yes, you can use whole eggs in the recipe but you will need 2½ eggs).
- To use powdered eggs, you will need 3 tablespoons of water + 1 tablespoon of powdered egg. Increase to make enough for 2½ whole eggs, so 7½ tablespoons water + 2½ tablespoons powdered egg.
- If using freeze-dried butter powder, you will need to rehydrate ½ cup of butter powder with 1½ tablespoons water. It can be mixed into the dry ingredients but remember to add a bit more water too.
- Use shortening to keep your white cake mix ultra-white.
- To store: If made with the core 4 ingredients (flour, sugar, salt, baking powder), the mixture can be stored at room temperature. If using powdered milk, store it in the refrigerator until ready to use.
- Makes 2 8" or 9" round cakes, 18-24 cupcakes, or a 9x13 cake.
- If you've made this easy white cake mix recipe in bulk, you will need to measure out 4¾ cups per cake, or 4¼ cups of cake mix if the powdered milk was omitted.
Nutrition
Calories: 152kcal (8%) | Carbohydrates: 32g (11%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg (1%) | Sodium: 79mg (3%) | Potassium: 157mg (4%) | Fiber: 0.5g (2%) | Sugar: 18g (20%) | Vitamin A: 34IU (1%) | Vitamin C: 0.3mg | Calcium: 74mg (7%) | Iron: 0.3mg (2%)
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