Easy, homemade white cake mix has buttermilk powder for an extra rich texture. It's easy to make and stays fresh on the pantry shelf for months. This recipe makes 2 batches of cake mix - measure 5 cups per cake.
0 Blend sugar in the blender for about 30 seconds to 1 minute.
1 Mix all ingredients together.
2 Seal in an airtight container for up to 3 months (I've had it longer and it's fine)
To Use
5 Measure 5 cups of cake mix into the bowl of a mixer.
6 Add 1-1/4 cups water, 1/2 cup light vegetable oil (I use peanut oil since we don't have allergies), 2 teaspoons clear vanilla, and 4 egg whites (about 2/3 cup).
7 Beat on low for 1 minute.
8 Switch to high and beat for 2 minutes.
9 Spoon into a greased and floured pan of choice and bake at 350F according to the chart below.
10 Baking Time : Cupcakes — 12-15 minutes8″ or 9″ cake rounds — 20-25 minutes.13 x 9 pan — 35-40 minutesBundt pan — 45-50 minutes
