The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do. (Don’t worry, chocolate is next. I am still experimenting! You will read why below.)
homemade spice cake mix
Ingredients
Dry Ingredients
- 1 1/4 c all purpose flour
- 1 c brown sugar
- 2 tbsp. corn starch
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground ginger
- 2 tsp. pumpkin spice*
Wet Ingredients
- 1/2 c whole milk
- 2 eggs room temperature
- 1 tsp. vanilla
- 1/2 c butter room temperature
Instructions
- Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.
- *If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
When Ready to Bake
- In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
- In a stand mixer cream butter until light and fluffy.
- With the mixer on low, start by alternating the dry mixture and the egg mixture.
- Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
- Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.
- This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I have quite a few recipes that utilize spice cake mix, so instead of buying boxes I make up my own mix! It is easy peasy. And best part? Wholesome and delicious!
As with all my homemade “box mix” cake mixes, you have some dry ingredients in an airtight container and then simply add the wet ingredients when you are ready to bake. The very same process as if you were to use a box of mix you purchased at the store.
One of the main differences is of course taste (so delicious) but also quality of ingredients. You have complete control over what you are eating and what you are putting in your body.
Quick Note: You can change the spice level to your tastes. I prefer a subtle spice cake, one that does not over power a cream cheese frosting. If you prefer a bold and zany spice cake, then feel free to play around with the amounts of spies added.
Not just any recipe can be turned into a homemade cake mix. The recipe really has to be conducive to the Single Stage or All-Ingredient method of baking. If you need to harness the lightness and airiness of the Creaming Method (creaming butter and sugar together first) then the recipe will not work as well for a homemade box mix.
I recently used the Homemade Spice Cake Mix to make cupcakes with a Caramel Cream Cheese frosting. They were phenomenal! I can’t wait to make my Velvet Spice Cake Surprise-Inside Cake with it next!
So it’s 8/24/2019….. I just made the batter for this recipe.
While I had no issue with it, I got less than the recommended.
This recipe printed out, claims it will fill 8 inch pans, or a 9×13.
Not with what I got.
I got enough cake batter to fill 2 ( 6 inch round cake pans ) half full.
I had the 6 inch pans ready, and measured the batter I put into each pan, 1 1/4 cup batter per 6 inch pan.
This is fine for me…. I enjoy making smaller cakes any how. Now I have a solid batter recipe that makes only 2 ( 6 inch ) round cake layers.
Instead of 3 layers.
I tasted the batter before baking, and the batter tasted good. So my expectations for the baked cakes are fairly optimistic.
So to those just finding this recipe, like I did, online, this amount of batter ( for me ) on,y made enough to Fill 2 ( 6 inch ) round cake pans.
Perfect for those who like smaller amounts of cake.
Is this recipe equal to a box cake amount? I would like to use it for my apple dump cake and need it to be box cake size.
Thanx for sharing.
Can I double the recipe if I’m using two 9″ round cake pans?
This is a very good spice cake but it didn’t raise well in the 9×13 in. pan I used (have made it as cupcakes as well – same problem). Fairly sure I could have doubled it for the 9×13 pan.
Now a word of praise – the homemade chocolate cake mix is outstanding – especially with coffee instead of water)!
Thanks Nancy! I will have to test the recipe and see if I can replicate the problem and then troubleshoot. 🙂
I want too know if this recipe will work for my dump cake recipe that calls for a box Spice cake mix?
What about replacing the all purpose flour for self rising flour?
Hi Amanda
I usually use a can of pumpkin in my spice cake mix and nothing else …. No eggs no milk nothing
What i want to know2 is will I be able to do the same with your recipe of the dry cake mix ?
I just dont want the corn syrup and crap from the box mix anymore
Thank you
Merryn
Did you try this? I make chocolate chip pumpkin muffins with spice cake mix, pumpkin and chocolate chips. I’d like to know before trying.