Sure! Here’s a simple, classic Butter Cake Mix recipe you can use as a base for delicious homemade cakes — rich, tender, and buttery with a fine crumb. This is perfect if you want to mix your own cake mix from scratch and bake it anytime!
🍰 Classic Butter Cake Mix (Dry Mix)
Makes enough dry mix for one 9×13-inch cake or two 8-inch layers
🧾 Ingredients (Dry Mix):
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3 cups all-purpose flour
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2 cups granulated sugar
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1 tablespoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
How to Store the Dry Mix:
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Store in an airtight container or zip-top bag at room temperature for up to 3 months.
🥄 How to Use Butter Cake Mix (Wet Ingredients to Add):
To make a cake from this mix, add:
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1 cup (2 sticks) unsalted butter, softened
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4 large eggs
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1 cup milk (whole or 2%)
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2 teaspoons vanilla extract
🔪 Instructions:
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Preheat oven to 350°F (175°C). Grease and flour your baking pan(s).
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In a large bowl, cream softened butter with the dry mix until smooth and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in milk and vanilla until batter is smooth.
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Pour batter into prepared pan(s).
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Bake:
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9×13-inch pan: 35–40 minutes
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Two 8-inch round pans: 25–30 minutes
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Test with toothpick; cake is done when it comes out clean. Cool before frosting.
Tips:
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For a richer cake, substitute half the milk with buttermilk or sour cream.
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Add zest, extracts (almond, lemon), or mix-ins (chocolate chips, berries) for variations.
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This cake freezes well unfrosted—wrap tightly and freeze for up to 2 months.