Original Master Cake Mix
One gluten free cake mix to rule them all! Yellow, Chocolate, Spice, Red Velvet, Carrot, Pumpkin, Confetti, & White cake! Mix up all the dry ingredients in advance, and place it in a large mason jar or a zip top bag. When ready to use, just add the wet ingredients. Easy and way more frugal than premade mixes!
Master Cake Mix
Servings 12-24 |Prep Time: 10 min | Cook Time: 25-30 min
Ingredients
Dry Ingredients
- 2 1/2 cups (300g) Better Batter Cake Flour
- 1 ⅔ cups (278g) granulated sugar
- 1 Tbsp (14g) baking powder
- ¾ tsp (4.5g) salt
*if desired, use 2 1/4c (300g) Artisan or 1 3/4c +2Tbsp (250g) Original instead
Wet Ingredients
- ¾ cup (170g) regular or dairy free butter
- 3 large eggs (160g) OR ¾ cup (160g) aquafaba or just egg substitute
- 1 cup (243g) regular or dairy free milk
- 1 Tbsp (13g) vanilla extract (if making Yellow cake)
Recipe Notes: You can use this master mix to make Chocolate, Spice, Red Velvet, Carrot, Pumpkin, Confetti, & White Cake flavors (see variations at bottom of recipe). You can also blend dry ingredients ahead of time, and proceed with recipe as needed, if desired!
Instructions
Preheat oven to 350F. Grease & flour one 9x13 pan, two 9" round pans, or line 24 cupcake tins.
Mix Dry Ingredients. Sift together cake flour, sugar, baking powder, and salt.
Mix Wet Ingredients. Cream together softened butter, eggs or aquafaba, and vanilla extract.
Combine. Mix together the dry mix into the wet mix until just combined. Then, beat on medium speed with electric mixer for 2 minutes, or whisk vigorously by hand for 3 minutes, until smooth.
Pour batter into prepared pans & bake in oven until surface is firm & springy, 25-35 minutes.
Cool Cakes in Pan 10 minutes before inverting from pan onto a wire rack, if desired.
Finish Cooling Completely before frosting, at least 45 minutes.
Other versions of this amazing cake flavoring:
- CHOCOLATE: Add 1/2 cup cocoa power to the dry ingredients
- SPICE: Add 1 Teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon allspice to dry ingredients
- RED VELVET: Add 1/4 cup Dutch process cocoa powder to the dry ingredients and 2 ounces red food coloring to the wet ingredients. You can also use natural food coloring, but it might tint the batter a lighter pink color.
- CARROT OR PUMPKIN: Add 1 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon allspice to the dry mix, then add 2 cups grated carrots or 2 cups pure pumpkin to the wet mix. If really looking to add texture stir any of the following ingredients into the blended batter : 1/4 cup raisin, 1/2 cup pineapple, 1/2 half cup walnuts
- CONFETTI: Add 1/2 cup sprinkles, folded into the batter
- WHITE: Substitute all egg whites for the whole eggs or aquafaba for egg whites
This recipe was developed by Naomi Poe. Photo by Patrick Auger.
