Can You Bake a Cake Without an Electric Mixer, Blender, or Mixing Bowl?

It might come as a surprise, but it is indeed possible to make a cake at home without the usual electrical appliances such as a mixing bowl, electric mixer, or blender. This article explores alternative methods and provides a detailed recipe for a homemade cake without any of these tools.

Alternative Methods for Mixing

The key to making a cake without a mixing bowl, electric mixer, or blender is creativity and some elbow grease. Here are some alternative methods to get your batter mixed:

Use a gallon baggie: Dump the ingredients into a clean, large gallon baggie, then seal it and mix the batter by squishing the outside of the baggie with your hands. This method is not only unconventional but also surprisingly effective. Use a large Rubbermaid-type container: Another option is to use a large, plastic container. Simply pour the ingredients into the container and mix them vigorously with a large spoon or spatula. Manual mixing: If you have a wooden spoon or a large mixing spoon, you can manually mix the ingredients. Your arms may get a good workout, but you'll be rewarded with an authentic homemade cake.

Baking Without a Mixing Bowl

Once you have your batter mixed, you'll need a few more essential kitchen items such as a bowl, a cooking spoon, a baking pan, and an oven. Here's a detailed recipe for a simple cake that can be made without an electric mixer:

Ingredients

1 3/4 cups cake flour (or all-purpose flour) 1 1/2 teaspoons baking powder 1 teaspoon salt 1 3/4 cups sugar 1/2 cup vegetable shortening

Instructions

Mix together the flour, baking powder, and salt in a bowl. Stir to blend until the dry ingredients are well combined. Add the sugar to the dry ingredients and mix well. Use a pastry cutter to cut the shortening into the dry ingredients until the mixture looks crumbly. Even in the old days, they used more than one bowl, so it’s perfectly acceptable to use a separate bowl for the shortening. Label and store the mixture in a sealed plastic bag at room temperature. This dried cake mix should last for a few days. To use the mix, simply pour 1 package of the mix into a bowl. Add 3/4 cup of milk and 1 1/4 teaspoons of vanilla extract. Mix the ingredients using an electric or manual rotary beater at slow to medium speed for two minutes. If you don't have an electric beater, use a large spoon or spatula to mix by hand for about 3 minutes, averaging 135 strokes per minute. Don't forget to scrape the sides of the bowl frequently as you mix. For an additional two eggs, mix them into the batter for an extra flavor boost. Beat the batter for one minute more, two minutes by hand, if using a manual method. Grease and dust your choice of pans with flour. Spread the batter evenly in the pans. Preheat your oven to 375 degrees F. Bake the round cake pans for about 25 minutes or until a toothpick inserted in the center comes out clean. Bake the 9 x 13 x 2 inch pan for 30 to 35 minutes until the same condition is met. Allow the cakes to cool for 10 minutes in their pans before turning them out onto a wire rack to cool completely.

Variations

Don't limit yourself to just one type of cake. You can experiment with different flavors and ingredients. Here are a few variations:

WHITE CAKE: Replace the 2 eggs with 3 unbeaten egg whites and use an electric mixer for beating. SPICE CAKE: Add 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice to the package of Yellow Cake Mix. EXTRACT FLAVORED CAKES: Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of your preferred extract. Consider adding a few drops of food coloring for flavors like lemon, orange, or cherry. FRESH ORANGE CAKE: Pour 1 package of Yellow Cake Mix into a bowl and add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel. Squeeze the juice from 1 large orange and add enough water to measure 1 cup. Add this orange juice to the mix and beat for 2 minutes as directed. Add 2 eggs, beat, and bake as directed. CUPCAKES: Pour the cake batter into greased cupcake tins or tins lined with paper baking cups. Fill them 1/2 to 2/3 full and bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean. This recipe makes about 2 dozen cupcakes.

To prevent a cake from sticking to its pan, place the pan on a wet towel to cool down as soon as you take it out of the oven.