Low-Sugar Cake Mix from Scratch

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Low-Sugar Cake Mix from Scratch
  1. Cut butter blend into sugar blend with a hand mixer in a very large bowl until it looks like coarse crumbs.

  2. Combine cake flour, buttermilk powder, baking powder, salt, and baking soda in another large bowl. Add flour mixture to the butter-sugar mixture. Separate cake mix into 6 large zip-top bags.

Cook’s Notes:

Baking Instructions: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour cake pan(s) of choice (see below). Combine 1 bag of cake mix with 3/4 cup milk, 2 large eggs, and 1/4 teaspoon vanilla extract. Mix until fully combined. Transfer into the prepared baking pan(s). Bake in the preheated oven until a toothpick inserted into the center comes out clean (see below for times). Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

For a 9×13-inch pan, bake for 35 to 38 minutes. For two 8-inch round pans, bake for 35 to 38 minutes. For two 9-inch round pans, bake for 30 to 33 minutes. For a fluted tube pan (such as Bundt(R)), bake for 45 to 50 minutes. If using dark metal pans, lower oven temperature to 325 degrees F (165 degrees C).

Cake Variations: For a white cake, omit the egg yolks and only add the whites. For a spice cake, add 1 tablespoon ground cinnamon and 1 teaspoon pumpkin pie spice. For a chocolate cake, add 3/4 cup cocoa powder and 2 tablespoons melted unsalted butter.

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