DIY Baking Mixes - Save a Bundle!

It takes just minutes to make a batch of homemade baking mixes

I've already blogged about making your own spice blends. Today, I'm sharing my favorite baking mixes. Just as with spices, you can save a real bundle on these. For example, Betty Crocker's Chocolate Chip Cookie mix (a favorite in our house), sells for about $2.50 a bag. To make my own mix? Just 30 cents! And it takes no more than 10 to 20 minutes to create plenty of DIY baking mixes.

NOTE: All of these mixes store as long as the store bought variety, about 6 months, unless otherwise noted.

Bisquick Clone Mix

10 cups all purpose flour

8 tablespoons baking powder

1 teaspoon cream of tartar

1 1/4 cups powdered milk

1 tablespoon salt

1/4 cups granulated sugar

2 1/4 cups shortening

Combine dry ingredients, then cut in the shortening. Finish by squeezing the mixture together with your hands until it resembles fine crumbs. Store in an airtight container in the refrigerator for up to 4 months. Use exactly like Bisquick.

Cornbread Mix

2/3 cup all purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt

Store in a gallon sized, sealable bag. Add 1 egg, 1/3 cup milk, 2 tablespoons vegetable oil and bake in a preheated 400 degree F. oven for 15 to 20 min.

Chocolate Chip Cookie Mix

1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips

Store in a quart-size, sealable bag. Add 8 tablespoons butter, 1 egg, 1/2 teaspoon pure vanilla extract and bake in a 350 degree F. oven for 9-11 minutes.

Peanut Butter Cookie Mix

3/4 cup chopped salted peanuts
3/4 cup packed light brown sugar
3/4 cup granulated sugar
3/4 cup peanut butter chips
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Store in a quart-sized bag. Add 1/2 cup softened butter, 1/2 cup peanut butter, 1 egg, 1 teaspoon pure vanilla extract. Bake in a preheated 350 degree oven for 12-14 min.

Oatmeal Cookie Mix

1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 Cup Raisins (optional)

Store in a quart-sized, sealable bag. Add 8 tablespoons melted butter, 1 egg, 1/2 teaspoon pure vanilla extract. Refrigerate for 30 minutes, then drop by spoonfuls onto baking sheet. Bake in a preheated 350 degree F. oven for 9-11 min.

Gingerbread Cookie Mix

1 3/4 cup all purpose flour
3/4 cup packed dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Store in a quart size, sealable bag.  Add  4 tablespoons softened butter, 1 egg, 1/8 cup molasses. Bake in a preheated 350 degree F. oven for 9-11 min.

Chocolate Cake Mix

2 cups all purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 cup cocoa powder

Store in an air tight container in the pantry; equals 1 box of cake mix. Mix with ¾ cup milk, 1 teaspoon pure vanilla extract, ½ cup butter, and 3 eggs. Bake at 350 degrees F. Bake in one 8 or 9 in. round pan for 20-25 min. Bake in one 13×9 in. pan for 35-40 min. Bake as cupcakes for 12 – 15 min. Bake in a bundt pan for 45 – 50 min. Flour and grease pan before adding batter.

Carrot Cake Mix

2 cups granulated sugar
2 teaspoons powdered vanilla
1/2 cup chopped pecans
3 cups all purpose flour
2 teaspoons baking soda
1 tablespoons ground cinnamon
1/4 teaspoons ground nutmeg


Store in a quart-sized bag or container; makes one 13.x9 in cake. To keep the pecans nice and fresh, consider storing in the freezer. Add 1 1/2 cups vegetable oil, 3 eggs, 3 cups grated carrots, 1 (8 oz.) can crushed pineapple. Pour into a greased 13x9 in. baking pan and bake in a preheated 350 degree F. oven for 40-50 min.

Spice Cake Mix

2 1/3 cups all purpose flour
1/3 cup powdered milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup +1 tablespoon shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Makes 1 cake; store in quart-sized, sealable bag. Add 2 eggs, 1 cup water, and 1 teaspoon pure vanilla extract. Pour into a greased 9x13 baking dish. Bake at 350 degrees F. Bake in one 8 or 9 in. round pan for 20-25 min. Bake in one 13×9 in. pan for 35-40 min. Bake as cupcakes for 12 – 15 min. Bake in a bundt pan for 45 – 50 min. Grease and flour pan before adding batter.

White Cake Mix

2 1/3 cups all purpose flour
1/3 cup powdered milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup + 1 tablespoon shortening

Makes 1 cake. Add 3 egg whites, 1 cup water, 1 teaspoon pure vanilla extract. Bake at 350 degrees F. Bake in one 8 or 9 in. round pan for 20-25 min. Bake in one 13×9 in. pan for 35-40 min. Bake as cupcakes for 12 – 15 min. Bake in a bundt pan for 45 – 50 min. Grease and flour pan before adding batter.

Yellow Cake Mix

2 1/3 cups all purpose flour
1/3 cup powdered milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup +1 tablespoon shortening

Makes 1 cake. Add 2 eggs, 1 cup water, 1 teaspoon pure vanilla extract. Bake at 350 degrees F. Bake in one 8 or 9 in. round pan for 20-25 min. Bake in one 13×9 in. pan for 35-40 min. Bake as cupcakes for 12 – 15 min. Bake in a bundt pan for 45 – 50 min. Grease and flour pan before adding batter.

Chocolate Brownie Mix

9 cups all purpose flour
6 teaspoons baking powder
6 teaspoons salt
12 1/2 cups granulated sugar
12 oz. unsweetened cocoa powder

Makes 10 quart-sized bags (with 2 1/4 cups in each bag). When ready to bake, to each bag add 2 eggs, 1 teaspoon pure vanilla extract, 1/4 cup melted butter. Pour into an 8x8 in. baking pan and bake in a preheated 350 degree F. oven for 30-35 min. If you like brownies more gooey, bake at 325 degree F. for 35 min.