Instant White Cake Mix Equivalent (From Scratch)

Store-bought cake mixes are a thing of the past. This Homemade White Cake Mix can be thrown together in literally no time and can be used right away or made in advance and stored in your refrigerator until your are ready to bake.

Dry Mix:
2½ cups cake flour or all-purpose flour, unbleached
1½ cups granulated sugar
1 Tbsp. + 1 tsp. baking powder
1 tsp. sea salt
4 Tbsp. (½ stick) unsalted butter, softened

Assembly:
1 cup whole milk
⅔ cup grapeseed oil
2 tsp. pure vanilla extract
4 egg whites

For the Dry Mix:
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is not longer detectable and the mix is a fine crumb.

Store in an airtight container and refrigerate until ready to use.

When Ready To Bake:
Preheat your oven to 350°F (175°C/155°C fan, Gas Mark 3). Generously grease 2 (9") cake pans with butter and dust with flour, tapping out any excess flour.

Assembly:
In the bowl of your stand mixer, fitted with the paddle attachment; add the cake mix, milk, oil and vanilla extract. Mix on low speed until combined. Then add in the egg whites and mix until incorporated.

Divide the batter (2½ cups per cake pan), tap to release any air bubbles and slide into your preheated oven. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of each cake.

Allow the cakes to cool in the pan for 10 minutes before running a knife along the edge of the cakes. Place your hand on the tops of the cakes before slowly flipping the pans upside down to remove them. Carefully flip the cakes right side up, placing them on a wire rack to cool completely before frosting.

Makes 1 layer cake.