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Cake Mixes from Scratch and Variations

SUBMITTED BY: Janet PHOTO BY: Valley Good

"A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!"
RECIPE RATING:
The reviewer gave this recipe 278 stars. This recipe average a 4.1 star rating.
Read Reviews (253)
PREP TIME  20 Min
COOK TIME  35 Min
READY IN  55 Min
Original recipe yield 1 -9x13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
  2. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
  3. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
  4. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
  5. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
  6. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by runnerchicki
I'm a cake decorator, and I've been using this cake mix recipe for years. It is the absolute... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2006 by FAMILYJEANS
Ok guys - I have a suggestion. I've been using this recipe for a couple of years since our... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2003 by KYMBERAND
I've been using this recipe for nearly a year; I can't believe it's taken me this long to rate... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2005 by attendedkarma
Before I baked this Cake I read the reviews and found them very helpful...First I used 2 Cups... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2006 by sweetslady
Delicious! I used the yellow cake recipe. I tweaked it a little. I add 1 package of vanilla... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2008 by meg
I'm giving this 4 stars because of the adjustments I made. I just tried the white cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2003 by Greg Gibson
I've always had a weakness for sweets, especially cakes (probably because growing up my nanny... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2006 by TRACYCOOK
Excellent...I made the yellow cake, and as per past reviews I used Cake flour, skipped the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2004 by STARLA133
Delicious and easy. I made a lemon cake variation. I used the yellow cake recipe, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by TORVLE