Thula's Cake Lab

Thula’s White Cake Mix

Cake Mix, Recipe | July 31, 2016 | By

Here are two recipes for the white 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” 


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

Thula's White 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
For White Cake Mix with "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. 1 TB Milk powder of your choice (super fine)
  6. 1/4 tsp Salt
  7. 100 g Granulated sugar
For White Cake Mix with "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. 1 TB Milk powder of your choice (super fine)
  6. 1/4 tsp Salt
  7. 100 g Granulated sugar
  1. 1. I use a bench electronic weighing scale to measure out my dry ingredients. Place a mason jar (32 Oz), 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.
  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 did.
  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


Related Articles 
1. Know your Ingredients– Details on basic cake ingredients, their storage and role in Baking.
2. Equipment and Utensils….Choose wisely!– A list of equipments and utensils I use for my baking.
3. 10 steps to succeed in baking– 10 guided steps with linked tutorials to achieve my idea of perfect cake !

  1. Dhara Jain
    August 7, 2016

    I had a question ‘what are and how much will be the wet ingredients to be used in this particular white and brown cake mix you mentioned in the blog?’
    What I meant is if I use this recipe of the cake mix to bake a cake I will need which ingredients are to be used n in what quantity.
    I will be really happy to know that too, also if you can give me an eggless recipie.
    I read your 3 parts 10 step successful baking guide thoroughly and it was really really helpful and made everything clear and super easy for me, I live baking and do a lot of baking but this guide made many of my doubts clear and helped me solve the few baking problems I have.
    Thanks in advance

    • Thulashitha RD
      August 12, 2016

      hello Dhara, I am glad you find my articles useful 🙂 to answer your question, The wet ingredients would vary based on the cake recipes. This is a standard mix which I use in creating varieties of cakes. Hope this makes sense to you…. check out the recipe tab!

  2. Mythili
    September 9, 2016

    Hi Thula, what is the purpose of corn starch in cake mix?

    • Thulashitha RD
      September 10, 2016

      Hello Mythilli, it contributes to cake tenderness 🙂