Homemade Yellow Cake Mix

Having this dry cake mix on hand can be useful for the many recipes that call for a yellow cake mix especially the ones that only call for "1 cup" or "2 cups." It makes just under 9 cups of mix so if you store it evenly halved you can also make smaller batches at a time should the need arise ("12 cupcakes for after dinner? Turn on the oven!")

Ingredients

2 cups granulated sugar
2 3/4 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 T. cornstarch
1 T. baking powder
1 tsp. salt
1 cup butter, chilled and cubed
1 T. vanilla extract

Directions

Process sugar, flour, milk powder, cornstarch, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal. Freeze the dry mixture in a plastic bag for up to 2 months or use immediately.

To make cake, preheat oven to 350°F. Grease and flour your pan(s) of choice.* With an electric mixer, mix the prepared cake mix with 1 1/4 cups warm water and 2 eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack and cool completely.

*For two 9" round cakes, bake for 20-25 minutes; for one 13"x9" cake, bake for 35 to 40 minutes; for one 12-cup bundt pan, bake for 40 - 45 minutes; for 24 cupcakes, bake for 18 - 20 minutes.

Adapted from Mel's Kitchen Cafe