white cake mix from scratch recipe

Written ByJenny Smyth Posted on
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The Best white cake mix from scratch recipe

I’m so excited to share this white cake mix from scratch recipe with you all. As a busy mom, I’m always on the lookout for recipes that are easy to make and delicious, and this one fits the bill perfectly. I’ve been making it for years, and my family just loves it.

It’s perfect for special occasions like birthdays and holidays, but it’s also great for a quick dessert on a weeknight. And the best part? It’s actually pretty good for you too – made with real butter and sugar, but no artificial preservatives or additives like some store-bought mixes have.

My kids love helping me in the kitchen with this one, measuring out the flour and sugar, and getting their hands messy with the butter and eggs. It’s a great way to spend quality time together, and we always have so much fun making it. Plus, the end result is just beautiful – a beautiful white cake that’s moist and delicious.

I’ve even served it at potlucks and gatherings, and it’s always a hit. So if you’re looking for a new recipe to try, I highly recommend giving this one a shot. You won’t be disappointed!

I’ve made it so many times that I’ve lost count – but every time it’s just as good as the first time I made it. My family asks for it all the time, and I’m happy to oblige. It’s just one of those recipes that never gets old.

And did I mention how easy it is? Just mix everything together in one bowl and voila! You’ve got a beautiful cake in no time.

White Cake Mix From Scratch

4.8 from 1352 votes

A homemade white cake mix that is versatile and perfect for any occasion. This recipe yields a light and fluffy cake with a delicate flavor and texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 10Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Cake

3 cups all-purpose flour
2 cups granulated sugar
3 tsp baking powder
1 tsp salt
1 cup unsalted butter (softened)
4 large eggs
1 tbsp vanilla extract
1 1/2 cups whole milk

For the Frosting

1 1/2 cups unsalted butter (softened)
6 cups powdered sugar
1/4 tsp salt
2 tsp vanilla extract
5-6 tbsp whole milk

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13 inch baking pan.
Set aside.
3In a large mixing bowl, combine flour, sugar, baking powder, and salt.
4Mix well to ensure all dry ingredients are evenly distributed.
5Add softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
6This should take about 2-3 minutes on medium speed using an electric mixer.
7In a separate bowl, whisk together eggs, vanilla extract, and milk until well combined.
8Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
9Increase the speed to medium and beat for an additional 2 minutes.
10The batter should be smooth and creamy.
11Pour the batter into the prepared baking pan and smooth the top with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and pull away from the sides of the pan.
14While the cake is baking, prepare the frosting.
15In a large mixing bowl, beat the softened butter until creamy, about 2-3 minutes on medium speed.
16Gradually add the powdered sugar, mixing well after each addition.
17Add salt, vanilla extract, and milk to the frosting mixture.
18Beat on high speed until light and fluffy, about 3-4 minutes.
19If the frosting is too thick, add more milk, one tablespoon at a time.
20If it is too thin, add more powdered sugar, one tablespoon at a time.
21Once the cake is done, remove it from the oven and let it cool completely in the pan on a wire rack.
22This should take about 1-2 hours.
23Once cooled, spread the frosting evenly over the top of the cake.
24Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9×13 inch baking pan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a richer flavor, use whole milk instead of skim milk. You can also add a pinch of almond extract to the cake batter for a subtle almond flavor.

This white cake mix from scratch recipe has been a staple in our household for years, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re looking for a special treat or just want something quick and easy on a weeknight, this recipe delivers.

And as an added bonus, it’s actually pretty good for you too – made with real butter and sugar, but no artificial preservatives or additives like some store-bought mixes have.

❓ Frequently Asked Questions About White Cake Mix From Scratch

1. Can I use oil instead of butter in this recipe?

Yes, you can use oil instead of butter in this recipe. However, the cake may have a slightly different texture and flavor. If you prefer to use oil, I recommend using a neutral-flavored oil such as canola or vegetable oil. Also, note that using oil will make the cake slightly denser.

2. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that the texture and taste may be slightly different. I recommend using a high-quality gluten-free flour blend that is specifically designed for baking. You may also need to add an additional egg to help bind the ingredients together.

3. Can I add flavors to the cake?

Yes, you can add flavors to the cake by adding extracts such as vanilla, almond, or lemon. You can also add citrus zest or other flavorings to the batter. Just be sure to add them to the wet ingredients so they are evenly distributed throughout the cake. If you want to add a stronger flavor, you can also add it to the frosting or filling.

4. Can I make the cake ahead of time?

Yes, you can make the cake ahead of time. In fact, many people find that the flavor improves after a day or two. To make the cake ahead of time, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months. When you’re ready to serve it, let it thaw in the refrigerator overnight, then bring it to room temperature before serving.

5. Can I use a different type of milk in this recipe?

Yes, you can use a different type of milk in this recipe, such as almond milk or oat milk. However, keep in mind that using a non-dairy milk may affect the texture and flavor of the cake. If you use a non-dairy milk, I recommend using an unsweetened and unflavored variety. You may also need to add an additional egg to help bind the ingredients together.

6. Can I make this recipe vegan?

Yes, you can make this recipe vegan by substituting the eggs with a flaxseed mixture and using a non-dairy milk. To make a flaxseed mixture, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let the mixture sit for 5 minutes before using it in the recipe. You can also use a store-bought egg replacer. When using a non-dairy milk, I recommend using an unsweetened and unflavored variety. You may also need to add an additional binding agent such as applesauce or mashed banana to help bind the ingredients together.

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