This Homemade Cake Mix has no artificial ingredients and is the perfect mix to have to hand – make it into layer cakes or cupcakes with just a few extra ingredients!
Hiya everyone, I can’t tell you how happy I am to finally be able to share this recipe with you.
You may be looking at the title and be like “cake mix, yea OK, next” but let me tell you. It has taken so many disastrous cakes and cupcakes to finally create the perfect homemade cake mix!
I’ve researched cake mixes, Betty Crocker, supermarket own brands… I’ve searched Google, I’ve tried making the homemade cake mix with butter, blitzed butter in the dry mix, milk powder, water, milk, oil. You name it, I’ve tried it.
Every time I would think that the cake batter looked really good and promising.
Every time they would come out the oven with a chewy, flat top. They would taste pretty good, but the texture would be off and the crunchy top was not what I was after.
I tried making Churros with homemade cake mix too and they evaporated into nothing. It’s been weeks in the making to finally be able to give you my recipe, but here we are.
Betty Crocker cake mixes use oil, so for my final incantation of homemade cake mix, I used oil instead of butter.
This was the least promising looking mixture, I was like “this isn’t going to work” but I went with it.
So I sent up a silent prayer, but these babies in the oven and then decided not to look at them while they baked.
The oven timer beeped, I went to the kitchen with great trepidation and…. they worked! Perfectly domed cupcake with a light texture and the perfect layer cake just waiting to be filled and topped for someone’s birthday.
After this success, I tried the mixture the exact same way again and… it worked again! I was so happy I could have danced, after approximately 48 failed cupcakes sat miserably in the bin, I finally had the perfect cake mix.
This homemade cake mix makes 24 cupcakes or two 8 inch cakes. It will also make a 9×13 cake and two slightly thinner 9 inch rounds. I’m currently working on using this cake mix for baked doughnuts, cookies and chocolate cakes/cupcakes so stay tuned to get more recipes you can use this cake mix for!
Since this cake mix has no butter blitzed into the dry mix, it will keep longer. Keep it in an airtight container and it will be good for 2 months. The store bought ones invariably have a longer date, but they have added preservatives; I much prefer to know what I’m putting in my cakes so this cake mix is perfect for those times your husband or kids go “I need a cake for work tomorrow” at 8pm the night before!! 😀
NOTE: I will be adding more recipes using this cake mix over the next few weeks; I will come back to this post and add the steps in and also link the new recipes back to this post.
Homemade Cake Mix
Ingredients
- For the cake mix:
- 3 cups (420g) plain/all-purpose flour
- 1 1/2 cups (300g) white/caster sugar
- 2 tsp baking powder
- Pinch of salt
- To make into cakes/cupcakes:
- 2 large eggs
- 1/2 cup (120ml) vegetable/sunflower oil
- 3/4 cup (180ml) milk
- 1-2 tsp vanilla extract
- Frosting/sprinkles/jam for topping and filling
Instructions
- To make the cake mix: place flour, sugar, baking powder and salt into a large bowl and whisk to combine. Store in an airtight container, at room temperature for 2 months.
- To make 24 cupcakes/two 8 inch cakes: Place the dry cake mix into a large bowl and add the eggs, oil and vanilla extract. Whisk until the mixture starts to come together and then add in the milk.
- Continue to whisk until the mixture is well combined and smooth.
- For cupcakes: divide between 24 cupcake liners; placing 2tbsp of mixture into each liner and bake in the oven at 180C/350F for 18-22 minutes until risen, lightly golden and an inserted skewer into the centre comes out clean. Transfer to a wire rack to cool as soon as possible. Once cool, frost with desired icing and add sprinkles if desired.
- For 8 inch cakes: Grease two 8 inch pans and line the base of the pans with grease proof paper. Divide the cake batter evenly between each cake pan and bake at 180C/350F for 23-27 minutes, until risen, lightly golden and an inserted skewer into the centre comes out clean. Leave to cool completely before filling with jam/buttercream and frosting the outside of the cake.
Notes
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
