Homemade Devil’s Food Cake Mix

Ditch the boxed mix and whip up this simple freezer-ready cake mix

Homemade Devil's Food 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.

Homemade Devil's Food Cake Mix

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.

Homemade Devil's Food Cake Mix
 
Prep time
Total time
 
Homemade chocolate cake mix, adapted from Food Fanatic
Ingredients
  • 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
Instructions
  1. In a large food processor, mix together dry ingredients until well-blended.
  2. Add butter and vanilla and pulse until mixture resembles coarse crumbs.
  3. Divide mixture in half (about 3 1/2 cups) and pour into two large Mason jars or freezer bags.
  4. Store in the freezer for up to 2 months.
Notes
To make the cake
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.

 

Come back tomorrow for a delicious way to bake up this mix, inspired by a favorite seasonal beverage!

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6 Responses to Homemade Devil’s Food Cake Mix

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    This is genius! I started a cake mix series on my site because it seems so many people love quick desserts. I can’t wait to try this!

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Trackbacks/Pingbacks

  1. Peppermint Mocha Cupcakes | stetted - December 12, 2013

    […] taken that idea and applied it to cupcakes. Thanks to having a batch of Homemade Devil’s Food Cake in the freezer, these came together on a whim. That whim being finding super cute cupcake papers […]

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