Thula's Cake Lab

Thula’s Brown Cake Mix

Cake Mix, Recipe | July 31, 2016 | By




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Here are two recipes for the brown cake mix. The first recipe uses “Cake Flour”. Those of you with no access to “Cake Flour” proceed to the second recipe which uses “All purpose flour”. 
New to baking? Here is a detailed article on “How to measure ingredients accurately” 

EQUIPMENT AND UTENSILS 

  1. Kitchen scale
  2. Measuring cups and spoons
  3. 32 Oz Ball Jars

 

Thula's Brown Cake Mix
This is a DIY cake mix. Make, store and use- every time my recipe calls for it.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
Brown Cake Mix using "cake flour"
  1. 300 g Cake flour
  2. 100 g All-purpose flour (bleached/unbleached)
  3. 2.5 tsp Baking powder
  4. 1.5 tsp Baking soda
  5. 60 g Unsweetened cocoa powder
  6. 1/4 tsp Salt
  7. 1 TB Milk powder of your choice (super fine)
  8. 100 g Granulated sugar
Brown Cake Mix using "all-purpose flour"
  1. 360 g All-purpose flour
  2. 40 g Cornstarch
  3. 2.5 tsp Baking powder
  4. 1.5 tsp Baking soda
  5. 60 g Unsweetened cocoa powder
  6. 1/4 tsp salt
  7. 1 TB Milk powder of your choice (super fine)
  8. 100 g Granulated sugar
Instructions
  1. 1. I use a bench electronic weighing scale to measure out dry ingredients. Place a mason jar (32 Oz) on it and hit tare to bring the reading to zero.
  2. 2. Add each ingredient into the mason jar. Hit tare and start from zero grams every time you add an ingredient.
  3. 3. Hand-whisk this to give it a quick rough mix. Store in a dark, dry cabinet or if you live in a very humid environment store in the refrigerator in which case you will need to bring the mix to room temperature before use.
  4. 4. The expiry date of this mix will be the date on the carton of the ingredient which expires first. (for example if my flour has a shelf life of one year but milk powder for 5 months then the mix expires at this 5 month mark (hope this makes sense). Write down this date on your lid.
  5. 5.Store in cool, dry cabinet or refrigerate until needed.
Notes
  1. *tsp- Teaspoon
  2. *TB- Tablespoon
  3. You can substitute all purpose flour with cake flour- it only gets better!. Cake Flour by itself is more expensive and therefore I tried in combination of varying proportions of all purpose flour. A cake with 3:1 (cake flour: all purpose flour) combination yielded the same taste and texture as a cake with only cake flour.
  4. It is important to weigh accurately using the correct utensils.
  5. "Bleached" all purpose flour yields softer cakes as it contains less gluten than "unbleached" flour.
  6. A jar cake Mix with an attached recipe card and a cute ribbon would make a great housewarming/shower present !
Adapted from Thula's Cake Mix- The Story
Thula's Cake Lab http://thulascakelab.com/

 


You may find these articles useful
1. Know your Ingredients
2. Equipment and Utensils….Choose wisely!
3. 10 steps to succeed in baking

  1. Trupti
    August 12, 2016

    Very informative blog…..Plz also post the ingredients and proportion for baking a cake using above premix…. thanks

    • Thulashitha RD
      August 12, 2016

      Hello Trupti, please check the “recipe” tab. i have a couple of recipes up already. thanks