Scratch Cake Mixes & Strawberry Cream

I’ve mentioned a few times that I’m taking a cake decorating class. I’m enjoying it tremendously and learning all sorts of fun things. Don’t judge my decorating skills too harshly, I’m still learning. I found this cake mix recipe years ago and it has never failed me. Perfect if you don’t want to make a boxed cake mix, or thought you had one in the cupboard but (horrors!) you’ve used your last one! This recipe gives you the perfectly light texture of a boxed mix with homemade ingredients and taste.

For my recent class, I filled a basic yellow cake with some strawberry mascarpone cream. It was absolutely delicious.

I just used one of the 8 inch rounds the recipe makes. I torted it (still learning the art of doing that evenly too!) and stuffed it with sweet creamy strawberry deliciousness. The other cake went in my freezer to use for another class.

I have tried all these cake mix varieties and they are simply delightful. Enjoy!

Scratch Cake Mixes
from Allrecipes.com

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

Directions

For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Pour batter into greased and floured 9×13 inch pan (or the cake pan of your choice). Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

 

Strawberry Mascarpone Cream

1 cup heavy whipping cream
3 tablespoons granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract
1/4 cup strawberry jam

Directions

Place the heavy whipping cream, mascarpone, sugar, vanilla, and strawberry jam in a large bowl.  Whip until soft peaks form.

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Comments

  1. This is SO cute and delicious. Love it.

  2. You’re decorating skills are 1000 times better than mine (and I grew up around wedding cake decorating!). I can barely frost a cake to save my life. The mascarpone looks amazing – can’t wait to give that a whirl. (And then hand it over to my mom to do the honors.)

    • bakerlady says:

      Awww. You are so sweet. Lucky you to grow up around decorating. Or, did that make you not like cake? The mascarpone is incredible. Enjoy!

  3. Looks so delicious. I just love mascarpone. I can’t wait to try it. I wonder if the shortening makes a big difference? I try to avoid hydrogenated oils, but I imagine butter would be too heavy. Maybe I’ll try it with coconut oil.

    • bakerlady says:

      The shortening is what creates the texture similar to a boxed mix. Let me know how it works with a different kind of oil.

  4. What a splendid recipe, thanks so much for sharing

  5. Does this cake need to be kept refrigerated?

  6. LAUREN DILLON says:

    EUREKA !!!! I FINALLY FOUND MY ALLL TIME FAVORITE , GO-TO CAKE RECIPE HERE !!! I THINK YOU SHOULD PUT THAT CAKE IN A CONTEST !!! YOU ARE SO PROFESSIONAL !!! WAY TO GO !!! BY THE WAY , I REALLY LOVE THE BLUE ICING (FROSTING ), AND THE LITTLE CUPCAKE ON TOP IS FANTASTIC !!! I REALLY LOVE YOUR CAKE RECIPE . THANK YOU SO MUCH FOR SHARING !!! YOURE THE BEST !!

    • bakerlady says:

      This is my favorite cake recipe too! Glad you love it and you are too kind on the decorating — it’s a work in progress. 🙂

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