Does anyone have a recipe for white cake mix?

Question

I want to make a white cake mix from scratch...but I can't find a recipe anywhere.

Answer 1

Hi !!
I have three recipes for you to look at...

Easy Everyday White Cake

Keep this versatile recipe on your recipe shelf. Whip it out for birthdays, when you’re in a hurry, or even guests. Make Pineapple Upside Down Cake, Boston Cream Pie, or California Lemon Cake. Double it to make a white layer cake. You’ll find this recipe easy and use it so often that it will feel like an everyday recipe. As a birthday cake or an everyday cake, this is a white cake recipe that you can count on.

Ingredients

1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk

Directions

Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.

1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.

---------AND...

Recipe for White Cake

Ingredients:

2 eggs
1 cup sugar
pinch salt
1cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon melted butter

In bowl, beat eggs until light and add sugar and salt and
beat some more. Then add 1 cup flour, baking powder, extract and beat until well mixed. Add 1/2 cup milk and melted butter. Mix well. Bake in greased cake tin at 350 degrees for 30 minutes.

-------AND HERE IS A RECIPE THAT I FOUND IN A FORUM...

Here is the one that I use. I love it! It is a great wedding cake recipe. I some out of my 1950 Betty Crocker cookbook that I want to try as well. My mom was given this book when she got married to my dad many many many years ago it was my gradmas and it has some great recipes. But this recipe I am posting is not from it.

INGREDIENTS
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sour cream

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack

Answer 2

Here you go! Personally, I'd buy a white cake mix and richen it with a box of pudding and some eggs....

White cake
2 cups white sugar
2 cups sifted all-purpose flour
3 egg yolks
1 egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup shortening
1 cup boiling water
Mix together the buttermilk with the baking soda. Set aside. Cream shortening, sugar, eggs and vanilla. Beat well.
Add buttermilk and baking soda mixture.
Sift dry ingredients, and add to creamed mixture.
Add boiling water, and mix well.
Pour into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for approximately 35 minutes, or until toothpick comes out clean.
Let cool and frost

Answer 3

Do you want to make a mix that you can store and make the cake later or just white cake batter?

This is my favorite white cake!

Silver White Cake Ingredients:

2 1/4 c All-purpose flour
1 3/4 c Sugar
3/4 c Shortening
1 1/4 c Milk
3 1/2 ts Baking powder
1 ts Salt
1 ts vanilla
5 Egg whites

Heat oven to 325 degrees.
Beat flour, sugar, shortening, milk, baking powder, salt and almond extract in large bowl on medium speed, scraping bowl constantly, until blended, 30 seconds.
Beat on high speed, scraping bowl occasionally, 2 minutes.
Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes.
Bake and cool layers as directed.

If you just want to make a mix that you can store and bake later, mix all the dry ingredients and put them into a ziploc bag. Write down wet ingredients and rest of instructions then add those items and follow the instructions later for a perfect white cake.

This is a REALLY delicious cake. I love it.

Answer 4

White Mountain Cake
Scroll down for more white cake recipes, angel food cakes, and several frosting recipes.

2 cups sugar
1 cup milk
1/4 teaspoon salt
1 teaspoon lemon flavoring
1 cup shortening
3 cups sifted cake flour
8 egg whites, stiffly beaten
1 1/2 teaspoons baking powder
Cream shortening and sugar in mixing bowl. Into another bowl, sift flour with baking powder and salt. Add flour mixture to the creamed mixture alternately with milk and lemon flavoring. Fold in stiffly beaten egg whites. Turn batter into a greased 10-inch tube pan. Bake at 350° for 55 to 65 minutes, or until cake springs back when touched lightly with finger.

Answer 5

WHITE LAYER CAKE
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk
Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.
In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.
Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.
Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.
Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.

Hope this helps..

Answer 6

White Layer Cake

1/2 cup butter, softened
1&1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1&1/3 cups buttermilk
2&1/2 cups frosting of your choice

1) In a large bowl, cream butter & sugar until light & fluffy. Add egg whites, one at a time, beating well after each addition. beat in vanilla. Combine the flour, baking powder, baking soda, & salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

2) Spread evenly into 2 greased & floured 9-inch round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.

3) Cool 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers & over the top & sides of cake.

Yield: 12 servings

Answer 7

Tiramasu Tort

Ingredients
1 pkg. White cake mix
1 cup cold strong coffee
4 egg whites
1/2 generous cup of toffee bits
Heat oven to 350. Grease and flour two 8� or 9� pans (or square). In large bowl, combine cake mix, coffee, and whites. Beat 2 minutes at high speed on mixer with whip attachment. Fold in the toffee bits. Spread batter into pans.

Bake 9� pans for 20-30 minutes or 8� pans for 30-40 minutes. Cool 10 minutes and remove from pans and cook completely. Wrap in plastic wrap and refrigerate at least 3 hours or overnight.

Frosting


2/3 cup sugar
1/3 cup chocolate syrup
4 oz. cream cheese softened
2 cups whipping cream
2 tsps vanilla
Some extra strong cool coffee for brushing on cake layers


In a bowl, combine the cream cheese, sugar and chocolate. Mix well to combine. Then add the whipping cream and vanilla and beat until light and fluffy. Refrigerate until ready to assemble cake.

Assembly

Slice each cake in half horizontally to make 4 layers. Brush cold coffee onto each layer and frost each layer, then top and sides.

Decorate with whipped cream rosettes, more toffee bits, chocolate. Use your imagination!!!

Answer 8

Fruits are identified as ripened flower ovaries which produce seeds.

Answer 9

like both, fruits: berries, pears, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... I actually guess the two are great.

Answer 10

Here are a couple options:
HOMEMADE CAKE MIX

• 3 1/3 cups vegetable shortening, at room temperature

• 7 2/3 cups sugar

• 10 cups all-purpose flour (aerate before measuring)

• 5 tablespoons baking powder

• 3 tablespoons salt

• 1 cup cornstarch

Place shortening in large bowl of an electric mixer and beat 1 minute at medium speed. Scrape down the sides and bottom of bowl. Add 5 cups of the sugar, 1 cup at a time, beating 1 minute after each addition.

Thoroughly whisk the remaining sugar with the flour, baking powder, salt and cornstarch. Add about 2 cups of the dry ingredients to the shortening mixture and beat 30 seconds on medium speed. If you have a heavy-duty, large-capacity mixer, continue adding and beating, 1 cup at a time, until all ingredients are incorporated. If not, scrape the shortening mixture into the remaining dry ingredients and blend by hand with a pastry cutter or two knives until it resembles cornmeal.

• To store: Divide into 6 equal portions (each should be about 3 ½ cups when spooned lightly into a measure). Place in plastic food-storage bags, pushing out air before sealing tightly. Keep in freezer. Allow to come to room temperature before mixing.

• To mix: Place 1 portion of mix in bowl. Add 6 egg whites, ¾ cup milk and any optional ingredients (see below). Beat 1 minute at low speed; increase to medium speed and beat 2 minutes, until batter is smooth. (Skim milk and egg substitute may be used.)

For yellow cake: Use 3 whole eggs in place of the egg whites.

For spice cake: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg and ¼ teaspoon ground cloves.

For citrus-flavored cake: Replace vanilla with ½ teaspoon orange or lemon extract and add 1 teaspoon grated zest.

For chocolate cake: Add 2 extra tablespoons milk and 2 squares melted sweet or semi-sweet chocolate.

• To bake: Grease and flour 2 (8-inch) round layer pans, 1 (9-by-13-inch) sheet pan or Bundt pan or 24 cupcake cups. Add batter and bake in a preheated 350-degree oven for 28 to 30 minutes for cupcakes, 30 to 35 minutes for rounds, 35 to 40 minutes for sheet cake, 40 to 45 minutes for Bundt pan.

Makes enough mix for 6 cakes.

Per serving (based on 12): 237 calories (36 percent from fat), 9.7 g fat (2.5 g saturated, 4.2 g monounsaturated), 0 cholesterol, 1.8 g protein, 36.4 g carbohydrates, 0.5 g fiber, 392.8 mg sodium.

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Organic and Vegan options
Replaces 1 box (16 to 18-ounces) white cake mix
1 cup unbleached organic white flour
1 cup organic whole wheat pastry flour
11/2 cups organic evaporated cane juice sugar
4 tsp baking powder
1 tsp sea salt
1/2 cup plus 2 TB softened organic salted butter
Ingredient Options: For a vegan version, replace the butter with natural palm oil shortening. Use all whole wheat pastry flour or all white flour, if desired.

Place white and pastry flour in the bowl of a food processor. Add the sugar, baking powder and salt. Process until blended. Cut the butter into 4 or 5 chunks and add to the flour mixture. Pulse and process until the butter is completely incorporated. Use immediately or store in the refrigerator in an airtight container. Use within one month.

Natural Cake Mix
To use this mix to bake a cake, simply add eggs, milk and vanilla extract. Frost with any favorite frosting or simply top with fresh berries and dust with powdered sugar.

Serves 8
1 recipe Natural Cake Mix
4 large organic egg whites
1 cup organic low fat 2% milk
1 tsp vanilla extract
Preheat oven to 350°F.

Butter and flour either a 9x13 cake pan or two 8-inch round cake pans and set aside.

Transfer cake mix to large mixing bowl. Add egg whites, milk and vanilla. Blend with electric beater on low for one minute then on medium-high for 2 more minutes, scraping bowl as needed. Transfer batter to prepared baking pan(s).

For a 9x13, bake for 40–50 minutes or until done when tested with a toothpick.

For an 8-inch layer cake, baking time may shorten. Check after 25 to 35 minutes.

(To make yellow cake substitute 2 whole eggs for egg whites)