Are you tired of running to the store every time the baking bug bites? Do you dream of effortlessly whipping up delicious cakes whenever the mood strikes? Then get ready to revolutionize your baking routine with this incredible bulk cake mix recipe! This recipe allows you to make a large batch of mix, storing it conveniently until you're ready to bake. It’s perfect for busy weeknights, spontaneous dessert cravings, or even baking for a crowd. This is homemade cooking at its easiest and most delicious!
Ingredients for your Bulk Cake Mix:
This recipe makes approximately enough mix for four 9-inch cakes. Adjust quantities as needed.
- 12 cups all-purpose flour (spooned and leveled)
- 6 cups granulated sugar
- 4 cups baking powder
- 2 cups unsweetened cocoa powder (optional, for chocolate cake)
- 1 tablespoon salt
Instructions:
Making the Dry Mix:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. If using, add the cocoa powder now and whisk thoroughly. This ensures the cocoa is distributed properly, preventing pockets of intense chocolate flavor.
- Once everything is thoroughly mixed, transfer the dry ingredients to an airtight container. A large food-safe bucket or several gallon-sized zip-top bags work perfectly. Label clearly with the contents and date. Store in a cool, dry place. This dry mix can be stored for several months!
Baking your Cake:
When you’re ready to bake, simply combine the dry mix with your favorite wet ingredients! For a basic vanilla cake, you’ll need:
- 3 cups of milk
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- Preheat your oven to 350°F (175°C). Grease and flour your 9-inch cake pans.
- In a large bowl, whisk together the wet ingredients until just combined. Do not overmix.
- Gradually add the dry cake mix to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing to prevent a tough cake.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Tips for Baking Success:
- Measuring is key: Use a kitchen scale for the most accurate measurements, especially for the flour.
- Don't overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Room temperature ingredients: Using room temperature ingredients helps ensure even baking.
- Check for doneness: Start checking for doneness around the 30-minute mark. Ovens can vary, so keep a close eye on your cakes.
Variations:
This bulk cake mix is incredibly versatile! Easily customize your cakes by adding:
- Different extracts: Almond, lemon, orange, or peppermint extracts can create unique flavor profiles.
- Chocolate chips: Add a cup or two of chocolate chips to the batter for a delicious chocolate chip cake.
- Fruits and nuts: Fold in berries, chopped nuts, or shredded coconut for added texture and flavor.
Nutritional Information (per serving, approximate, vanilla cake):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Fat: Approximately 15-20g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
This bulk cake mix recipe is a fantastic time-saver, a brilliant way to always have cake ingredients on hand, and a guarantee of delicious, homemade cakes whenever you want them. It's a truly delicious and easy recipe for anyone looking for quick dinner ideas or simply a delectable treat! Enjoy!