Eggless Vanilla Cake Premix is one of the most requested recipes is for cake premix. I have been messaged a lot for this recipe, but I never felt like researching for it. And one fine day, that is today, I got my inspiration and started with the preparations. I used my basic cake recipes to convert to a premix.
The most challenging part was the amount of liquid to be added and also the premix needed so many adjusting to get to the final proportions. I baked nearly four cakes today. the first two were great flops and they all became bird food. The third and fourth were just amazing and I am quite happy that I tried it again and again.
Experiments
It has been a while since I experimented with cake recipes and to see the final cake, it was worth all the work from the morning. Now my head is so full of ideas on how to use this premix in different recipes. But I will keep all those for another video. Today I will show you how to make a basic white cake mix and make a vanilla cake with it. I will also show you two cakes, one baked in oven and other in stove top. Now I have a secret to share.
After three failures and adjusting the mix, I mixed the third batter and placed it inside oven and then there was power shut down. Oops. I immediately shifted it to a pan and baked it. Once it baked, power came back. So I went and mixed the batter again and baked my fourth cake in OTG. So finally even though it gave me heart attack during baking, all is well and I end up with two cakes which I can show viewers to find out the difference between the modes of baking.
The cake was feather soft to touch and absolutely delicious. And by varying the fat used, you can either frost it with buttercream/ ganache or whipped cream. So the mix is so versatile and the cakes also would be very versatile when you swap fat. If using oil, you can pair it with whipped cream and serve it straight out of fridge. And if using butter, you can pair it with ganache or buttercream and serve it at room temperature.
Eggless Vanilla Cake Premix – Whole wheat version
You can also make whole wheat version with this recipe. Use Sharbati atta of any brand instead of maida and use unrefined sugar instead of sugar. Use only 800 gm of whole wheat flour instead of one kg maida. And while using it for the cake, use only 130 gm of the mix instead of 150 gm. These are the changes you need to make while converting to whole wehat recipe.
Cake Premix Recipe
Ingredients
- 1 kg Maida / All Purpose Flour
- 750 gm Powdered Sugar
- 30 gm Baking Powder
- 30 gm Baking Soda
- For The Cake:
- 150 gm Premix
- 2 tbs Butter/ Ghee/ Oil
- 100 ml Milk
- Vanilla a few drops
Instructions
- Mix maida, powdered sugar, baking powder and baking soda and whisk until well combined.
- Store in airtight box and use when needed.
- To make cake, preheat your oven or pan or cooker.
- Mix together premix, milk, ghee and vanilla.
- Pour into a greased, lined and dusted 5" cake tin.
- Bake for 25-30 minutes or until a tooth pick inserted comes out clean.
- Flip on to wire rack, cool completely and use.
Hi Gayathri
Is it possible to let me know the weight of the cake after it’s baked ?
I didn’t weigh the cake. Next time will weigh and update.
Gayatri maam..please let me know the shelf life of the premix…how to contact u personally on wtsipp
One month in fridge. You can message me through FB messenger
Amazing !, will try it out. Will it work out for almond milk and oil? ( vegan version).
Thank you. Yes, you can use almond milk and oil.
Simple love all your recipes. I’ve made the pre mix and will try tomorrow. The idea is so cool that even kids can try to bake with the premix. The good thing is that every time we bake a cake we have to pull out all the ingredients and this makes it a
So much easy as we need just milk and butter to make a cake. Brilliant idea as always. I would love to attend your baking classes when I am in Chennai. Could you pls let me know via email visualdialog@gmail.com if you conduct classes. Your japanese buns have become a big hot in my family. This is one website I’ve passed on to so many people and every one has come back with great appreciation for you. I wish you all the very best for your infinite energy and perseverance to perfect these recipes and offer it on a platter to us!
Thank you so much. Yes, I conduct online classes for baking. Will share details in the mail.
i loved your cake recipe.
Thank you
Generally in any bake we use more baking powder than baking soda right? Here in the premix you have used 30 g each of baking soda and baking powder. Why so? Isn’t it too much? Pls clarify.
Can I use this for making cupcakes.
Yes
hi can maida be replaced with wheat flour?
Wonderful Dear…what’s the shelf life?
Thats great recipe gayathri thank you for sharing the knowledge. May i scale down the recipe?
Lovely , ma’am can I make Premix using wheat instead of Maida ? Ma’am when we bake in otg should both filament and fan should be used or only bottom filament ? Thanks
Thanks for this recipe. Just want to know we should measure ghee/ butter in melted state or softened?
If using eggs, what’s the proportion we can mix?
Hello mam
Can I add milk powder or milkmaid in this premix to add more taste for baking no frosting cakes
Not sure of condensed milk as it already has sugar in it. But you can add fresh cream instead of milk for a rich cake. And add any kind of additives to make a teacake.
Can I replace powdered sugar with icing sugar, since the cornflour in it will also give a nice texture to the cake??
No that would be too much flour and it will definitely affect the result.
I love ur recipes and ur way of explaining
Today I made vanilla premix of half quantity of this recipe, and made a cake out of it, it was nice but it smells baking soda , pls gv me a solution to make any changes in premix,Thanks in advance
Please reduce the amount of baking soda. If it is a new batch and fresh, even tiny bit of soda will give amazing results. I think that is why it smells of baking soda.
But already i have mixed all ingredients n made premix of 500gm APF, as per above recipe should I add more And n sugar?
Hi ma’am, can I replace milk with water for mixing up the batter.. Will it affect the texture of the cake or will it be the same as your texture.. Ti’s.
You can use water instead of milk. the texture would be the same, but milk adds richness to the taste.
This recipe is really cool..will definitely try..makes baking so much easier…I keep making your wholewheat stuffed buns..my family and friends love them..