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.
– Honestly Yum
– Savvy Eats
– Snixy Kitchen
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