Dry Yellow Cake Mix With Fresh Milled Flour
Make your own dry yellow cake mix with fresh milled flour and say goodbye to the boxed stuff! So, let’s be honest—convenience is great, but when you’re milling your own flour, finding shortcuts that work can feel like a challenge. That’s why I’m sharing this recipe, so you can enjoy the ease of a box cake mix without sacrificing the quality and freshness of your freshly milled wheat. All packaged up in a cute little Quart size Mason jar.
Equipment
- Quart Mason Jar & Air Tight Lid You could use any air tight container or bag
- Large Canning Funnel This is not required, but will make filling the jars much cleaner & easier.
- Fabric, Ribbon, and/or Bow *Optional for decoration
- Gift Recipe Card Tag *Optional- My daughter sells these prefilled out with baking instructions or blank so you can hand write them. (Holiday & Non Holiday options)
Ingredients
Bottom Layer (First in the jar)
- 300 g Fresh Milled Flour ~2.5 cups I recommend Soft White Wheat, Spelt, or Einkorn
- 32 g Potato Starch 1/4 cup You can sub for cornstarch, tapioca starch, or arrowroot
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Top Layer (Last in the jar)
- 332 g Raw Cane Sugar (Fine grind) 1&2/3 cup (You can sub for sugar, honey granules, or maple sugar- any dry sweetener)
Instructions
- Firstly, mill your flour. I recommend soft white wheat, but spelt or einkorn would work as well.
- I like to put my wide mouth quart size mason jar on my kitchen scale, and zero out the scale.
- Then, I put 300g of freshly milled flour into the bottom of the jar. You may need to jostle down the flour so it settles. This mix, when done should be a tight fit into the jar.
- On top of the flour, I put the potato starch, baking soda, baking powder, and salt.
- Then I top it all off with 332g of raw cane sugar. Gently jostle the jar so that everything fits, and the sugar is below the top of the rim, so that you can put on a lid
- Place an airtight lid onto the jar.
- Decorate as desired, you can be as creative as you wish! I have a link to the Recipe Cards you see in my photos that you can print out at home!
- See storage directions in the notes below
How To Prepare The Yellow Dry Cake Mix
- Add entire contents of the FMF yellow dry cake mix into a large mixing bowl.
- Then, add 2 sticks of melted butter (1 cup, 226g), 3 eggs, 1 TBSP Vanilla Extract, and 1 cup of buttermilk (227g.) (Alternative to the buttermilk is 1 TBSP white vinegar or lemon juice plus 1 cup of whole milk)
- Mix ingredients just to combine, don't overmix. Allow the cake mix to sit while the oven preheats.
- Preheat the oven to 350*F
- Grease or Butter a 9x13 pan OR two 8x8 round cake pans.
- Bake the cake for 25-30 minutes, just until a toothpick comes clean without batter on it. Don't overbake, or it can get dry.
- Let the cake cool, and then top with your favorite buttercream. I have different buttercream recipes to choose from in the links at the bottom of this post.
- *Alternative Cupcake baking- To make these into cupcakes, bake at 350*F for 15-20 minutes, just until a toothpick comes clean without batter on it. Don't overbake, or it can get dry.
Video
Notes
How To Store: I recommend you keep your dry cake mix sealed in an airtight container. They should be stored in the fridge for 7 days, or for longer storage, keep in the freezer for up to 4 months.