• Blend the sugar first. Add cane sugar to a blender and pulse a few times to break it down. This step is very important — without it, the sugar may not dissolve evenly and your cake can sink or collapse in the center.

  Add all remaining dry ingredients to the blender and give it a quick whirl (5–10 seconds) to fully mix and aerate.

  Transfer to a jar or airtight container and label with baking directions.

  Store in a cool, dry pantry for up to 6 months.

To Bake (1 batch = one box)

• For two 8-inch rounds, one 9×13-inch pan, or 24 cupcakes:

  Add:

  ½ cup butter or neutral oil (melted & cooled)

  1 cup milk (or ¾ cup buttermilk for tang)

  2 large eggs

  1 teaspoon vanilla extract

  Bake:

  Preheat oven to 350°F. Grease and flour pans or line with parchment.

  In a large bowl, whisk together the wet ingredients.

  Add the dry mix and stir just until smooth.

  Bake 25–30 minutes (rounds/cupcakes) or 35–40 minutes (9×13).

  Cool completely before frosting.

Flavor Ideas (add these to the cake batter, not the dry mix)

• Spice Cake: Add 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon allspice to the batter.

  Lemon Cake: Add zest of 1 lemon and 1 teaspoon lemon extract.

  Strawberry Cake: Add 1 teaspoon strawberry extract and, if desired, a touch of natural beet or berry color for a soft pink hue.

Chocolate Cake Mix

• For two 8-inch rounds, one 9×13-inch pan, or 24 cupcakes:

  Add:

  ½ cup melted butter or neutral oil

  1 ¼ cups milk, hot water, or coffee (coffee deepens the flavor)

  3 large eggs

  1 teaspoon vanilla extract

  Bake:

  Preheat oven to 350°F. Prepare pans.

  Whisk wet ingredients together, then add the dry mix and stir until smooth and glossy.

  Bake 30–35 minutes (rounds/cupcakes) or 35–40 minutes (9×13).

  Cool completely before frosting.

  To Bake (1 batch = one box)

Optional Add-Ins

• ½ cup mini chocolate chips

  1 teaspoon espresso powder (enhances chocolate flavor)

  Replace ¼ cup of the milk with sour cream or yogurt for a softer, moister crumb