Cake Magic (regular and Gluten Free recipes) Cake Mix

So you can use this cake mix for any cake recipe that says “a Cake Magic edition”, and it’ll work. But you can NOT use any other cake mix or combination of flours and stuff, besides these two. You can use either the gluten free mix or the regular, its up to you, I do recommend using a simple syrup if you are going to do gluten free because it prevents the cake from getting too moist, but I also like to use them for regular too! The original recipe is from the Cake Magic Cookbook by Caroline Wright.

These recipes both make 4 cups of mix, but can be doubled. And enough for one 8- or 9-inch two layer cake, or one 13×9-inch sheet cake, or one 10-inch bundt cake or 24 cupcakes.

Regular Cake Mix

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp table salt*

Directions

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring to use. You can store this mix in an airtight container or bag in a dry, cool place. It will keep up to 3 months. *It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.

Gluten Free Cake Mix

Ingredients

• 1 cup white rice flour
• 1/2 cup tapioca flour (or grind up 1/2 cup tapioca pearls in a spice grinder until powdery like flour)
• 1/3 cup coconut flour
• 2/3 cup millet flour
• 1 1/2 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp table salt*

Directions

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring to use. You can store this mix in an airtight container or bag in a dry, cool place. It will keep up to 3 months. *It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.