Best Homemade Yellow Cake Mix Subtitute 1825oz Betty Crocker Box Recipes

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SOCK-IT-TO-ME BUNDT CAKE



Sock-it-to-Me Bundt Cake image

Add a mixture of cinnamon, sugar and brown sugar to yellow cake mix for an easy-to-make Bundt cake that will have your guests asking for the recipe.

Provided by By Jessica Walker

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1/2 cup granulated sugar
1 cup sour cream
3/4 cup vegetable oil
1 tablespoon butter flavoring
4 eggs
3 tablespoons packed brown sugar
2 teaspoons granulated sugar
2 teaspoons ground cinnamon

Steps:

  • Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
  • In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
  • Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.

Nutrition Facts : Calories 560, Carbohydrate 64 g, Cholesterol 110 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 0 g

HOMEMADE WHITE CAKE MIX (SUBTITUTE 18.25OZ BETTY CROCKER BOX)



Homemade White Cake Mix (Subtitute 18.25oz Betty Crocker Box) image

The recipe is originally from chickensintheroad.com. I posted here for safe keeping and measuring nutritional value. Thank you chickensintheroad for coming up with such a versatile and convenient recipe that can be mixed in no time. This is the recipe to substitute for an 18.25 oz Betty Crocker boxed cake mix. Have you ever read the label on store-bought cake mixes? They're packed with additives, preservatives, artificial coloring, oils, corn syrup, etc. Make up several batches of Homemade White Cake Mix at a time, store in the pantry, and whip 'em out any time for a quick, easy cake with none of that stuff!

Provided by Second2None

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 5

2 1/2 cups all-purpose flour or 2 3/4 cups cake flour
2 cups sugar
1/2 cup powdered milk or 1/2 cup dry buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Combine the ingredients. Store in a sealed, labeled container or baggie with the directions to make the cake. (This mix will fit in a quart-size baggie, just barely.) If you want to double, triple, or more the mix to make in bulk and keep it all in one big container, stir the mix well and measure out 5 cups of mix each time you make a cake (or a bit more if you used cake flour).
  • To replace in recipes calling for a store-bought white cake mix: Use in any recipe calling for a white cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume powdered vanilla flavoring was included in the store-bought mix).
  • Or to make a basic white cake using your homemade mix, use the following instructions : 1 recipe Homemade White Cake Mix + 1 1/4 cups water + 1/2 cup shortening + 4 egg whites + 1 teaspoon vanilla.
  • Combine all the ingredients. Beat to mix on low, then beat on high for two minutes. Pour into greased, floured cake pans. Bake at 350-degrees.
  • Baking Time : 8″ or 9″ cake rounds - 20-25 minutes / 13 x 9 pan - 35-40 minutes / cupcakes - 12-15 minutes / tube/bundt pan - 45-50 minutes.
  • To make this mix without using powdered milk: Delete the dried milk from the mix ingredients. When preparing the cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk. I've also used coconut milk with this recipe. You can use any kind of milk you want.
  • Just remember that recipes calling for a store-bought white cake mix are going to assume the mix contains powdered milk. Also remember, if you make the mix in bulk, instead of measuring out 5 cups per cake, you'd measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk that's not in there).

Nutrition Facts : Calories 375.7, Fat 2.5, SaturatedFat 1.4, Cholesterol 7.8, Sodium 155, Carbohydrate 83, Fiber 1.1, Sugar 53.1, Protein 6.1

DIY HOMEMADE YELLOW CAKE MIX



DIY Homemade Yellow Cake Mix image

Use in Recipe #488556 recipe. Found on Pennies on a Platter, Adapted from Mel's Kitchen Cafe, originally Cook's Country

Provided by Charlotte J

Categories     Dessert

Time 10m

Yield 5 1/2 cup dry mix

Number Of Ingredients 8

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, cut into 1/2-inch pieces and chilled to very cold
1 tablespoon vanilla extract

Steps:

  • Add all ingredients, except the butter, into a food processor.
  • Process for 15 seconds, until combined.
  • Add the butter and lightly fluff with a fork to coat with the flour mixture.
  • Add vanilla, then pulse until the mixture is crumbly and fine.
  • Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.
  • NOTES:.
  • If not using right away, transfer to a zipper bag and freeze immediately.
  • If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix.
  • If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.

Nutrition Facts : Calories 972.7, Fat 37.6, SaturatedFat 23.5, Cholesterol 100, Sodium 754.7, Carbohydrate 147.9, Fiber 1.7, Sugar 86.7, Protein 12

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