The recipe is originally from chickensintheroad.com. I posted here for safe keeping and measuring nutritional value. Thank you chickensintheroad for coming up with such a versatile and convenient recipe that can be mixed in no time. This is the recipe to substitute for an 18.25 oz Betty Crocker boxed cake mix.
Have you ever read the label on store-bought cake mixes? They’re packed with additives, preservatives, artificial coloring, oils, corn syrup, etc. Make up several batches of Homemade White Cake Mix at a time, store in the pantry, and whip ‘em out any time for a quick, easy cake with none of that stuff!
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 1 cake, 8 serving(s)
Ingredients:
| 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 |
Steps:
- 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. I’ve also used coconut milk with this recipe. You can use any kind of milk you want.
- Just remember that recipes calling for a store-bought white cake mix are going to assume the mix contains powdered milk. Also remember, if you make the mix in bulk, instead of measuring out 5 cups per cake, you’d measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk that’s not in there).
Nutrition Facts:
Calories 375.7, Fat 2.5, Saturated Fat 1.4, Cholesterol 7.8, Sodium 155, Carbohydrate 83, Fiber 1.1, Sugar 53.1, Protein 6.1
Serving a crowd? Try a white chocolate cake slathered with a dreamy white chocolate frosting.
Provided by: SmallRecipe.com
Total time: 2 hours 0 minutes
Prep time: 30 minutes
Yield: 24
Ingredients:
| 3 oz white chocolate baking bars or squares, chopped |
| 2 tablespoons whipping cream |
| 1 box Betty Crocker™ Super Moist™ white cake mix |
| 1 cup sour cream |
| 1/2 cup vegetable oil |
| 3 eggs |
| 3 oz white chocolate baking bars or squares, chopped |
| 3 tablespoons whipping cream |
| 1/2 cup butter or margarine, softened |
| 3 cups powdered sugar |
| 1/2 cup chopped pecans, toasted if desired |
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
- In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
- In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.
Nutrition Facts:
Calories 280 , Carbohydrate 35 g, Cholesterol 45 mg, Fat 3 , Fiber 0 g, Protein 2 g, Saturated Fat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 27 g, TransFat 0 g