This year, I’m on a quest to make my own baking mixes. It’s been ages since I’ve used store-bought mixes, (probably at least 12 years), but I’m at a point in life where it would be really handy to have mixes sitting in my pantry ready to go. I developed a buttermilk pancake mix over Christmas break that we’re crazy about. This week I decided to work on a yellow cake mix.
After baking (and tasting) eight different cakes (tough job, I know), I’ve arrived at the winner. This mix makes a yellow cake that’s light, fluffy and flavorful. It smells amazing; and bakes up to the same size as a store-bought cake mix, which means when a recipe calls for a store-bought mix, you can grab this one instead. And major bonus: it doesn’t include any of the aluminum, food coloring or other questionable ingredients that you’ll find listed on the side of that store-bought cake mix.
I also happen to think this mix makes a tastier cake, but try it yourself, and see what you think. Here’s the recipe.