Homemade White Cake Mix can be thrown together in no time! Use the mix right away or make it in advance and simply store it in your refrigerator until you’re ready to bake. Homemade white cake at your fingertips!
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 that I’ve already made a homemade yellow cake mix and a chocolate cake mix from scratch. Both are easy and 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.
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.
To Make This Homemade White Cake Mix You Will Need:
- cake flour (see recipe card notes for substituting all-purpose flour)
- baking powder
- fien salt (seas salt or Himalayan)
- unsalted butter
In a large mixing bowl, tossing the 2¾ cups of cake flour. If substituting all-purpose flour, you will only need 2½ cups (read notes in recipe printable). To the flour, add 1-1/2 cups sugar, 4 teaspoons baking powder and 1 teaspoon fine salt. Then grab your whisk and stir to combine.
What Is the Best Way to Dry Measure Flour?
Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a knife.
Now is when you can add in the 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.
That. Is. It. Seriously, how long did that take? 5 minutes, tops. And I bet you had all the ingredients already in your pantry.
Store the cake mix in an airtight jar if you’re storing it for a longer period of time. If you plan to make the cake in a few days, I suggest using a large, gallon-size ziplock baggie. Personally, I just wouldn’t store it in a baggie for any long term storage needs. But that’s me.
For the full white cake recipe and baking instructions click here!
Give Homemade Cake Mix As A Gift:
If you want to give homemade chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string.
Make The Cake:
The recipe for making the cake is below, however if you want to see a step-by-step for the cake and frosting, click here!
Other Homemade Cake Mixes:
Homemade White Cake Mix
- 2¾ cups cake flour, see notes
- 1½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine salt, sea salt or himalayan
- 4 tablespoons softened unsalted butter
- 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.
Can you Substitute cake flour?Yes! If using all-purpose flour instead of cake flour, you will only need 2½ cups all-purpose flour. However the cakes crumb/texture will be different. Nutritional Value Is for the Entire Cake Mix. Get the recipe for white cake click here.
Easy Homemade White Cake with White Buttercream Frosting
- In the bowl of your stand mixer, fitted with the paddle attachment; add the cake mix, milk, oil and vanilla extract. Mix on low speed until combined. Then add in the egg whites and mix until incorporated.
- Divide the cake batter amongst pans, tap each pan on the counter before sliding into your preheated 350° oven for 25 minutes or until a cake tester comes out with only a few crumbs attached.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges of each cake before removing the cake and transferring to a cooling rack. Cool completely before frosting.
- Place one cake onto a cake stand or plate. Top with half of the frosting and spread evenly to the edges of the cake. Place the second layer on top and repeat with the frosting.
- Top with sprinkles, candles, a banner or whatever your heart desires.
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