Instant Chocolate Cake Mix Equivalent (From Scratch)

There used to be a time in my life where I actually thought the only way to make a cake was by opening a box. When I became obsessed with making my cakes from scratch, I didn't know homemade cake mixes existed. Goodbye boxed mixes that contain chemicals and un-natural ingredients. There's a new cake mix in town and it's easy.

Dry Mix:
2 cups all-purpose flour, unbleached
1½ cups granulated sugar
½ cup natural unsweetened cocoa powder
1 Tbsp. + 1 tsp. baking powder
1 tsp. sea salt
4 Tbsp. unsalted butter, softened

Assembly:
1 cup water
⅔ cup grapeseed oil
2 tsp. pure vanilla extract
3 large eggs

For the Dry Mix:
In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt. Whisk to combine.

Use a pastry cutter to blend in the butter.

Store in a container with a tight fitting lid in the fridge for a couple weeks or in the freezer for 2-4 months.

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

Assembly:
Into the bowl of your stand mixer fitted with the paddle attachment, add the homemade cake mix, water and oil. Mix on low until combined.

With the mixer on low, add the vanilla plus one egg at a time to the cake mixture, scraping down the sides of the bowl after each egg.

Divide the cake mixture (about 2½ cups each) among the two prepared pans. Slide the pans into your preheated oven and bake for 25-30 minutes or until a tester comes out with only a few crumbs attached. Rotate the pans half way through baking to ensure even baking.

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.

Cool the cakes completely before frosting.

Makes 1 layer cake.