Sprinkle cake mix
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A shelf-stable dry mix of flour, sugar, baking powder and salt. Add milk, eggs, butter and vanilla to bake two round cakes or one sheet cake, with an optional chocolate variation.
Ingredients
Dry mix
- 4 1/2 cups all purpose flour
- 4 1/2 tsp baking powder
- 2 tsp salt
- 3 cups white sugar
Cake
- 1 cup milk
- 3 eggs
- 3/4 cups melted butter
- 2 tsp vanilla
- 3 1/2 cups dry mix
Chocolate variation
- 1/2 cup cocoa powder (and a tablespoon or two of milk if needed)
Equipment
- mixing bowl
- whisk
- 9×13-inch pan
Directions
- Whisk the flour, baking powder, salt, and sugar until well blended. Store in an airtight container in a cool, dry place.
- To bake: heat the oven to 350F (175C). Grease and flour two 9-inch rounds or one 9 x 13 pan.
- Stir together 3 1/2 cups of the mix with the milk, eggs, melted butter, and vanilla until smooth. (For a chocolate cake, stir in the cocoa, plus a little milk if needed.)
- Divide the batter between the pans and bake for 25-35 minutes, until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then move to a wire rack.
Notes
Dry mix keeps up to three months. Sprinkles or mix-ins (chocolate chips, nuts) can be added for cupcakes, and a teaspoon of cinnamon or nutmeg for spice cake.
