Galley Cake Mix
Servings: 24 Cupcakes
Calories: 166kcal
Print Recipe
Equipment
- Two 9” cake pans or one 9”x13” pan
- Muffin tin or silicone muffin cups (if making cupcakes)
- Omnia stove top oven (for the ovenless)
- Mixing bowl
- Containers for storing mix (mason jars are a great choice)
Ingredients
For cake mix (see *Galley Kat Notes below for chocolate option)
- 2 1/2 cups flour
- 2 cups white sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Making cake or cupcakes
- 1 cup milk
- 1/2 cup neutral oil
- 1 tbsp vanilla
- 2 eggs
- 1 cup very hot water
Instructions
For cake mix
- In a large mixing bowl combine all dry ingredients well.
- Store in mason jar until ready to bake. A four-cup jar holds the complete mix or divide evenly between two two-cup jars.
Ready to bake
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry cake mix and mix until well combined.
- Slowly add the hot water to the batter and mix until well combined. The batter will be very thin.
for conventional oven users (for full recipe use 9”x13” pan
- Pour the batter into the greased cake pan and bake in a pre-heated 350 deg oven for 28-32 minutes or until a toothpick comes out without raw batter
for Omnia stove top oven (pan holds half of the recipe)
- Pour batter into prepared Omnia baking pan, cover and place on pre-heated base plate on high for 5 minutes. Reduce heat to medium low and continue until toothpick test comes out clean, about 30 minutes
Notes
This recipe makes one 9”x 13” slab cake, two round 9” cakes or 24 cupcakes.
For chocolate mix reduce flour to 1 3/4 cups and add in 3/4 cup cocoa powder.
Nutrition
Calories: 166kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 17g | Vitamin A: 36IU | Calcium: 43mg | Iron: 1mg