Bob's Red Mill Cake Mix, Classic Yellow

Details

We all love cake baked from scratch, but not everyone has the time. So our premium baking mixes are made with pantry staples you would reach for yourself. The key is Bob’s Signature Blend, an expertly crafted mix of our high-quality flours that helps you bake a fluffy yellow cake with a tender, moist texture that slices perfectly. It’s your shortcut to foolproof, scratch-quality baking, every time

• The secret to scratch-quality results—every time—is a custom blend of four Bob’s Red Mill premium flours expertly blended to create light, tender, moist baked goods

• We've premeasured and mixed our top-shelf ingredients, so you can create a tender, classic yellow cake in less than an hour, without sacrificing quality or flavor

• Bob's Signature Blends are crafted with our trusted, high-quality ingredients, without fillers or preservatives—just add eggs, oil and water

• Unleash your creativity and create your own signature masterpiece—stir in sprinkles for your own custom Funfetti cake, or add your favorite fillings and frostings

Ingredients

SUGAR, FLOUR BLEND (ENRICHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], POTATO STARCH, POTATO FLOUR), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), NATURAL FLAVOR, SEA SALT

Directions

Classic Yellow cake: 3 eggs; 3/4 cup water; 1/3 cup oil; 1 package Bob’s Red Mill Yellow Cake Mix. Preheat oven to 325 degrees F. Butter or oil two 8-inch round baking pans. Whisk together eggs, water and oil. Add cake mix and stir until combined. Divide batter evenly between prepared baking pans. Bake until a toothpick inserted in the center of the pan comes out clean, 24-30 minutes. Cool completely before removing from pan and frosting or serving. For one 9 x 13-inch pan: Bake 23-30 minutes. Makes 10 servings. Cupcakes: Preheat oven to 350 degrees F. Oil or line a 12-cup standard muffin pan. Follow mix instructions above. Fill cups 3/4 full. Bake until a toothpick inserted in the center cupcake comes out clean, 18-22 minutes. Cool completely before removing from pan and frosting or serving. Makes 12 cupcakes.

Store in a cool, dry place.

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