Ditch the boxed mix and whip up this simple freezer-ready cake mix
There’s a certain point in your baking life when you become ashamed to use a boxed cake mix. It’s not just about the possibly questionable ingredients that show up in shelf-stable mixes. Bakers as well as cooks strive to impress with our creations, from a simple yet flavorful salsa, to the most delicate and crumbly scone. Making something from a mix? Well, that’s just buying your way to praise.
I don’t think this way all the time. After all, I have two kids, two diabetic cats (which take up a surprising amount of time for care), multiple freelance jobs, and a garden that is doing extremely well cultivating weeds and fire ant hills. But I still like cake. And I like cake more when it comes to me faster.
Granted, cake doesn’t take that much time to mix up to begin with, but if you can make a shortcut, why not do it? This Homemade Devil’s Food Cake Mix only requires a blitzing in the food processor and a home in the freezer. When you’re ready to bake, just mix in eggs and water and you’ll look like a kitchen genius.
I store mine in a glass jar, but you can use a freezer-proof plastic bag. The jars are easy to dress up for gift-giving, however!
Note that this is best suited for 8-inch cake or cupcakes. While it works perfectly fine in 9-inch pans, you won’t really get the height many expect from layer cakes.
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee
- 1/2 cup nonfat dry milk
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter, cut into chunks
- 1 tablespoon vanilla extract
- In a large food processor, mix together dry ingredients until well-blended.
- Add butter and vanilla and pulse until mixture resembles coarse crumbs.
- Divide mixture in half (about 3 1/2 cups) and pour into two large Mason jars or freezer bags.
- Store in the freezer for up to 2 months.
1 jar cake mix
1 1/4 cup warm water
2 large eggs
Preheat oven to 350°F. Grease two 8-inch cake pans and line the bottom with parchment paper.
Beat mix, water, and eggs together until few lumps remain. Divide between cake pans.
Bake for about 25 minutes, until a toothpick inserted in the center comes out clean.