Prep Ahead Basic Cake Mix (Homemade Shelf-Stable Mix)

The Ultimate Pantry Staple: Homemade Cake Mix

Tired of store-bought mixes? This simple, shelf-stable basic cake mix is your secret weapon for quick weeknight desserts, last-minute celebrations, or just satisfying a sudden sweet craving! By prepping this mix ahead, you’ll have 16 cups of high-quality cake base ready to go. Just add wet ingredients and bake!

Ingredients

This recipe makes a large batch, designed for efficiency. Use the best quality ingredients you have for the best-tasting results!

• 8 Cups Cake Flour
• 6 Cups Granulated Sugar
• 1/4 Cup Baking Powder
• 1 1/2 Teaspoons Salt
• 2 1/2 Cups Vegetable Shortening (solid)

Instructions

Follow these steps to ensure your mix is perfectly blended and ready for long-term storage.

1. Combine Dry Ingredients: In a very large bowl, or working in batches, sift together the Cake Flour, Sugar, Baking Powder, and Salt. Sifting is key here to ensure the leavening agent (baking powder) is perfectly distributed.
2. Mix Thoroughly: Use a large whisk or wooden spoon to mix the dry ingredients thoroughly. Ensure there are no pockets of just flour or just sugar.
3. Cut in Shortening: Add the 2 1/2 Cups of solid Vegetable Shortening to the dry mixture.
4. Achieve Fine Crumbles: Using a pastry blender, two knives, or your fingertips, cut the shortening into the dry ingredients. Continue until the shortening is evenly distributed and the entire mixture resembles fine, uniform crumbs, like coarse cornmeal. There should be no large pieces of shortening remaining.
5. Store: Carefully transfer the finished mix into a large, airtight container (or several smaller containers).
6. Label: Label the container with the name (“Basic Cake Mix”) and the date.
7. Storage: Store in a cool, dry, and dark place (like a pantry or basement). Use within 10 to 12 weeks for best results.

Baker’s Notes

• Conversion: This recipe yields roughly the equivalent of four standard boxed cake mixes.
• The Importance of Cake Flour: Do not substitute all-purpose flour. Cake flour has a lower protein content, which is necessary to achieve a light, tender crumb in the final baked cake.
• How to Use: To turn this mix into a cake, you will typically use a measurement of 4 cups of dry mix for one standard 8-inch or 9-inch layer cake. You will then add eggs, liquid (like milk or water), and vanilla/flavorings according to your preferred cake type. A good starting point for 4 cups of mix is 2 eggs, 1 cup of liquid, and 1 teaspoon of vanilla. Adjust based on desired texture.
• Mixing Tip: Make sure the shortening is well-incorporated. This step is what prevents the fat from separating and going rancid quickly, allowing for the long storage time.

Prep Ahead Basic Cake Mix (Homemade Shelf-Stable Mix)

Forget expensive, flavorless store-bought options! This Prep Ahead Basic Cake Mix recipe is your ultimate time-saver. By combining cake flour, sugar, baking powder, salt, and shortening, you create a shelf-stable dry mix that yields approximately 16 cups—enough for four standard layer cakes. Perfect for busy bakers, this homemade mix stays fresh for up to 12 weeks in your pantry. Just add eggs and liquid, and you'll have a light, tender, scratch-made cake ready for the oven in minutes! Make cleanup easy and enjoy the convenience of quick, delicious desserts anytime.

Cooking Method: Baking Courses: Desserts, Prep Ahead

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Prep Time 15 mins Total Time 15 mins Difficulty: Beginner

Ingredients

Servings

• 8 Cups Cake Flour
• 6 Cups Sugar
• ¹⁄₄ Cup Baking Powder
• 1 ¹⁄₂ Teaspoon Salt
• 2 ¹⁄₂ Cups Vegetable Shortening

Instructions

Combine Dry Ingredients:

1. In a very large bowl, or working in batches, sift together the Cake Flour, Sugar, Baking Powder, and Salt. Sifting is key here to ensure the leavening agent (baking powder) is perfectly distributed.

Mix Thoroughly:

1. Use a large whisk or wooden spoon to mix the dry ingredients thoroughly. Ensure there are no pockets of just flour or just sugar.

Cut in Shortening:

1. Add the 2 1/2 Cups of solid Vegetable Shortening to the dry mixture.

Achieve Fine Crumbles:

1. Using a pastry blender, two knives, or your fingertips, cut the shortening into the dry ingredients. Continue until the shortening is evenly distributed and the entire mixture resembles fine, uniform crumbs—like coarse cornmeal. There should be no large pieces of shortening remaining.

Store:

1. Carefully transfer the finished mix into a large, airtight container (or several smaller containers).

Label:

1. Label the container with the name ("Basic Cake Mix") and the date.

Storage:

1. Store in a cool, dry, and dark place (like a pantry or basement). Use within 10 to 12 weeks for best results.

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