Homemade White Cake Mix

Store-bought cake mixes are a thing of the past~ this Homemade White Cake Mix can be thrown together in literally no time whatsoever and can be used right away or made in advance and stored in your refrigerator until your ready to bake. Homemade white cake at your fingertips!

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Did you know cake mix can easily be made at home? There was actually a point in my life where I was so brainwashed into thinking boxed cake mix or brownie mix was the only way. It is not. And if you’re like me and find comfort in knowing what ingredients are going into your food you’re cooking and delicious baked goodies, well my friends — this is your jam.

You may recall this homemade yellow cake mix or my chocolate cake mix from scratch that I shared in previous years. Both easy and both will yield a perfectly moist cake, fit for any celebration. It was only a matter of time before I busted out a homemade white cake version. I’ll be sharing that recipe along with a fab frosting tomorrow.

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However if for whatever reason you’re needing the recipe asap, then just email me through the contact form at the top of this page and I’ll send it right on over to you.

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This homemade white cake mix has 5, yes FIVE ingredients. Flour, sugar, baking powder, salt and butter. Of course when you go to make the actual cake you’l need a few more ingredients, but have you ever looked at the back or side of a box of cake mix? There’s a lot more than 5 ingredients listed.

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In a large mixing bowl, tossing the 2-1/2 cups of flour. Today I’m using cake flour, because it’s what I had it on hand. If you don’t have that, all-purpose flour can be used instead. To the flour, add 1-1/2 cups sugar, 1 tablespoon plus 1 teaspoon baking powder and 1 teaspoon kosher salt. Then grab your whisk and stir to combine.

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Once your dry ingredients are thoroughly combined, drop in 1/4 cup or half a stick of softened unsalted butter. Use a pastry cutter (or a couple of knives or a fork will do) and cut the butter into the flour. Keep going until the butter is no longer detectable in the dry ingredients and it’s a super fine crumb.

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That. Is. It. Seriously, how long did that take? 5 minutes, tops. And I bet you had all the ingredients already in your pantry.

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Store in an airtight jar or container, or if you’re making it the next day then throwing it in a gallon size ziplock baggie will get the job done. Personally, I just wouldn’t store it in a baggie for any long term storage needs. But that’s me.

Stay tuned for the homemade white cake recipe!

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Just in case you missed it, here are the links to my Homemade Chocolate Cake Mix and Homemade Yellow Cake Mix.

Enjoy! And if you give this Homemade White Cake Mix recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Homemade White Cake Mix

Store-bought cake mixes are a thing of the past~ this Homemade White Cake Mix can be thrown together in literally no time and can be used right away or made in advance and stored in your refrigerator until your ready to bake. Homemade white cake at your fingertips!

Yield: equivalent to 1 box cake mix

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients:

2 and 1/2 cups unbleached cake flour or all-purpose flour

1-1/2 cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon kosher salt

4 tablespoons (half a stick) softened unsalted butter

Directions:

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is not longer detectable and the mix is a fine crumb.

Store in an airtight container and refrigerate until ready to use.

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2 Responses to “Homemade White Cake Mix”

  1. #
    1
    ImogenSky — October 17, 2017 at 5:17 am

    How long could you store this in a cupboard though?

    • Laurie McNamara replied: — October 17th, 2017 @ 7:46 am

      You would have to leave out the butter to store it in the cupboard. If in an airtight container, I would assume a couple months, but you will have to remember to blend in the butter before making the cake.

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