DIY: From-scratch Yellow Cake Batter Mix

It has probably been five years since we've used box cake mixes with any sort of regularity. Back in the day, we would bake one up in a 9×13-inch pan and then proceed to slather a can of chocolate frosting over the top. We think we've made some serious kitchen strides since those days, but leave it to all of those popular “cake batter” recipes to keep us tethered to cake mixes. Between cake batter ice cream, fudge, pancakes, and the zillion other recipe variations, not to mention all of the dump cake recipes that we keep seeing, we can’t seem to escape cake mixes. We haven’t made many of those recipes, mostly because we have made a conscious effort over the last couple of years to eliminate a large majority of overly processed products from our kitchen. Anything that we can make from-scratch, we do. That includes cake, of course, but what about all of those recipes that call for cake mix, straight from the box? We were left in a quandary, until we happened upon this recipe. Leave it to the people at America’s Test Kitchens to come up with the answer. This speedy, from-scratch mix is the reliable solution!

This mix takes literally minutes to throw together, and you can keep it in a zip-top bag in your freezer for up to 2 months. We are totally thrilled at the idea of never having to skip past a recipe because it calls for cake mix.

Our plan is to use this mixture anytime a recipe calls for dry cake mix. If you’re interested in using the mix to bake a cake, be sure to check out the link in the note below for instructions.

Look out cake batter recipes, here we come!

One year ago: Garden Zucchini Pizza Casserole

DIY: From-scratch Yellow Cake Batter Mix

Yield: 5 cups cake mix A straightforward cake mix that you can make at home

• 2 cups (400 g) granulated sugar
• 1½ cups (187.5 g) all-purpose flour
• 1½ cups (187.5 g) cake flour
• ½ cup (64 g) nonfat dry milk powder
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup (227 g) unsalted butter, cut in ½-inch cubes and cold
• 1 tablespoon vanilla extract

• In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.

Notes

Note: For instructions on how to make an actual cake with this mix, please visit Mel's Kitchen Cafe. Nutritional values are based on one cup of mix

• Yield: 5 cups cake mix
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 2 cups ( 400 g ) granulated sugar
• 1½ cups ( 187.5 g ) all-purpose flour
• 1½ cups ( 187.5 g ) cake flour
• ½ cup ( 64 g ) nonfat dry milk powder
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup ( 227 g ) unsalted butter, cut in ½-inch cubes and cold
• 1 tablespoon vanilla extract

Method

1. In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.