Master Cake Mix
 

Ingredients

• 2 ¾ cups (330g) Better Batter Cake Flour
• 1 ⅔ cups (278g) granulated sugar
• 1 Tbsp (14g) baking powder
• ¾ tsp (4.5g) salt
• 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)
  • See below to use this master mix to make Chocolate, Spice, Red Velvet, Carrot, Pumpkin, Confetti, & White Cake flavors

 
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 cake
  • Add 1/2 cup cocoa power to the dry ingredients
• Spice cake 
  • Add 1 Teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon allspice to dry ingredients
• Red velvet cake
  • 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 cake or pumpkin cake
  • Add 1 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon allspice to the dry mix
  • Add 2 cups grated carrots or 2 cups pure pumpkin to the wet mix
  • Additional dry ingredients if desired: 1/4 cup raisin, 1/2 cup pineapple, 1/2 half cup walnuts
• Confetti cake 
  • Add 1/2 cup sprinkles, folded into the batter
• White cake
  • Substitute all egg whites for the whole eggs or aquafaba for egg whites

This recipe was developed by Naomi Poe, using Original Blend flour. It was reformulated by Patrick Auger to use our Cake Flour March 2024. Photo by Patrick Auger.