Ingredients
2 cups plain flour
1 cup sugar
1 tbsp baking powder
1 cup milk
1 tsp vanilla extract
125g butter
softened
3 eggs
Equipment
- 1 resealable bag
- 1 mixing bowl
- 1 2 x 20cm cake tins
- 1 baking paper
- 1 electric mixer
Instructions
- To create the cake mix, combine the flour, sugar and baking powder in a bowl. If making for later use, transfer to a resealable bag.
- To bake the cake, preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm cake tins with baking paper and set aside.
- Tip the bag of dry ingredients into a bowl, add milk, vanilla, butter and eggs and beat for 3 minutes.
- Pour into the cake tins.
- Bake for 20 minutes or until centre of cakes bounce back after being touched lightly.
Notes
Tip
The reason these only keep for three months is that baking powder needs to be fresh to act correctly in the recipe.
Variation
To make this a chocolate cake you can add ¼ cup of cocoa per mix. You can also add this to the bags in the beginning if you want chocolate cake mixes.
Storage
Store the dry cake mix in a resealable bag for up to 3 months in the pantry.
