Baking Anyone have a good homemade "cake mix" recipe?

[Melodi]

This room has been a bit slow lately so I thought we might liven it up and get a few threads going (I'll work on the knitting and weaving stuff next lol).

My first question results from my purchasing a 99 cent cookbook for kindle called "Dump Cakes" that when it arrived turned about to be about 100 ways to take a cake mix and "dump it" into a bowl.

The author even mentions you can use "home made" cake mix as long as it has 2 1/4 to 2 1/2 cups of flour; and if I were writing the book I'd have included a "master recipe" for doing this.

While I'm sure I can google this one for ideas (and I've been baking long enough I could probably figure something out) I wondered if anyone here had a tried and tested homemade "cake mix" or even a cake recipe (for one "box" worth) that you and your family especially like to use for recipes like this?

I have Maggie's (old Hillbilly Housewife) version printed somewhere but not sure where (so if anyone uses that, great; I don't think I ever actually did).

Again, I'm sure I could just take any "one-bowl" cake recipe from my 1956 Joy of Cooking and it would probably work, but this is the sort of thing I thought others might have on file and actually tested out to which ones work best.

Actual make ahead cake mixes are good to, as I might put a few bags in the freezer for Winter when husband is only home on weekends.

Thanks and have fun!

 

[AlaskaSue]

Great idea to 'stir' things up! ;o) Here is the yellow cake mix I have used for going on 30 years. I do like to use vanilla powder but some folks may prefer to add liquid vanilla extract instead, when mixing the cake up.
YELLOW CAKE MIX
• 2 1/4 cups all-purpose flour
• 1 1⁄3 cups sugar
• 1⁄2 cup non-fat powdered milk
• 1 tablespoon baking powder
• 1 teaspoon vanilla POWDER * OR *
o Eliminate vanilla powder in mix; add 1 tsp vanilla extract when making cake
Combine all ingredients very well. Store in airtight container or vacuum seal for 6 to 12 months.
To prepare cake
Preheat oven to 350 degrees, grease and flour cake pan(s)
• 1 recipe Homemade Yellow Cake Mix
• 3/4 cup water
• 1/2 cup softened butter or vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract * IF * vanilla powder was not added to the mix
In large bowl, add the homemade cake mix. Add water, butter or oil, eggs (and vanilla extract if necessary). Mix to moisten all ingredients then beat well for three minutes. Pour into a greased and floured cake pan. Bake at 350 degrees: round cake pans: 20-25 min; 13x9 pan: 35-40 min; cupcakes 12-14 minutes

My Dump Cake is to prepare a 13x9 pan then dump in the mix, dump in one or two jars (or cans) of fruit or pie mix, then drizzle with 8 T of melted butter. Sprinkle over with cinnamon/sugar if desired then bak at 350 for 40 min or til done.

 

[Melodi]

Great start thanks! Exactly the sort of thing I was looking for, will keep this one for sure...

 

[Melodi]

Question, when making the dump cake is just the dry mix combined with the fruit or is the "mix" prepared with the eggs and water first? Thanks

 

[Hermantribe]

I've always likes those "cake doctor" books, where you ass extra ingredients to a box mix. You could do the same with your "homemade" box mix recipe.

 

[AlaskaSue]

Question, when making the dump cake is just the dry mix combined with the fruit or is the "mix" prepared with the eggs and water first? Thanks

Melodi, it's just dump the dry mix into the pan, then smooth the fruit & its juice over; and it doesn't have to be very smooth either

 

[spinner]

This is one I used to use several years ago. I don't use shortening anymore so I would use butter and freeze it. This came from "Make-a-Mix Cookery" by Eliason, Harward, and Westover.

Basic Cake Mix

8 cups (2Lbs.) cake flour
6 cups sugar
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups vegetable shortening

In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut in shortening until evenly distributed. (I would use my food processor). Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Makes about 16 cups of Basic Cake Mix. (If you keep it in the freezer it would keep longer).

This is a basic yellow cake:

Sunny Yellow Cake

3 1/3 cups Basic Cake Mix
3/4 cup milk
2 eggs, well beaten
1 tsp vanilla

Preheat oven to 375 degrees F. (190 C). Grease and lightly flour two 8" round cake pans. In a large bowl, combine cake mix and milk. Beat at medium speed 2 minutes. Scrape bowl and beaters. Add eggs and vanilla. Beat 2 more minutes. Pour into prepared pans. Bake 25 to 30 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then cool on wire racks. Makes one 2-layer cake.