Master Cake Mix from Pantry Staples

This master cake mix recipe helps you replace prepackaged cake mix with natural ingredients and cut out the preservatives.

This is the perfect recipe to replace the packaged cake mixes you find at the grocer. Made and stored without shortening, it has a shelf life of one year.

The master recipe makes enough for 2-13×9 inch sheet cakes and is very versatile. Adding 3 eggs gives you a yellow cake. substitution 3 eggs whites will give you a classic white cake. Try adding 3 Tablespoons of cocoa powder and 1/2 cup of chocolate chips tot he finished batter for another flavor variation.

Cornstarch is used to thicken liquids in a variety of recipes such as sauces, gravies, pies, puddings, and stir fry. It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules.

Using different ingredients will change the taste and texture of your cake, so be sure to bake a cake with the substitution before you store large batches of this pre-packaged mix. Find out more about substituting cornstarch in this article from My Recipes.

Master Cake Mix Ingredients

10 cups All-purpose unbrominated flour
6 1/4 cups Sugar or Stevia
1 cup Cornstarch
5 Tbsp Baking Powder
1 Tbsp Himalayan Sea Salt

Use a large bowl to sift together the flour, cornstarch, baking powder, and salt. This may need to be done in batches.
Stir in the sugar until it is evenly distributed.
Store in the pantry in a cool, dry, dark place for up to one year.

Yield: 2 9×13 inch cakes

Master Cake Mix Recipe + Yellow Cake

This shelf-stable cake mix only needs a few ingredients to turn into something your family will love.

Master Cake Mix Ingredients

10 cups All-purpose unbrominated flour
6 1/4 cups Sugar or Stevia
1 cup Cornstarch
5 Tbsp Baking Powder
1 Tbsp Himalayan Sea Salt

Yellow Cake Ingredients

1 1/4 cups vegetable shortening or butter
1 1/4 cups milk
1 tsp vanilla extract
3 medium eggs

Master Cake Mix

Use a large bowl to sift together the flour, cornstarch, baking powder, and salt. This may need to be done in batches.
Stir in the sugar until it is evenly distributed.
Store in the pantry in a cool, dry, dark place for up to one year.

Yellow Cake Recipe

In a large bowl, mix in 1 1/4 cups of milk, and 1 teaspoon vanilla, set aside
In a separate bowl, measure 5 cups of master cake mix. Using a pastry blender, blend 1 1/4 cups shortening into the master cake mix until it resembles cornmeal in texture.
Add the liquid to the dry ingredients, beating with an electric mixer. Beat on high for 1 minute, scraping sides with a rubber spatula as necessary.
Add one egg at a time to the batter, beating with an electric mixer until the batter is creamy. Scrape sides as necessary.

Baking Instructions

Generously grease and lightly flour a 13×9 inch baking pan
Bake at 350F for 35 to 40 minutes until a wooden pick inserted in the center comes out smooth
Cool on a rack for 10 minutes, then invert the pan and remove the cake.
Frost when cool.

Make-A-Mix Kindle Edition
by Karine Eliason, Nevada Harward, and Madeline Westover.

These mixes are a key ingredient for over 300 recipes in the book. I’ve had mine for years and find that it is a terrific way to expand your pantry with quick, but homemade ingredients. You’ll find recipes for everything from breakfast dishes to after-dinner treats.