The mix that started it all, our original Organic Vanilla Cake simply can’t be beat. Miss Jones’ recipe for this moist, fluffy treat has the perfect hint of vanilla, and tastes amazing with ANY of our deliciously whipped frostings. Whether you’re layering up cakes or baking cupcakes for the crew—this mix won’t disappoint!

Organic Cane Sugar Organic Wheat Flour Organic Tapioca Starch Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Non-gmo Corn Starch, Monocalcium Phosphate) Natural Vanilla Flavor Sea Salt

Instructions: Heat oven to 350 F. Line pan with cupcake liners or lightly grease and flour the sides and bottoms of each pan. Whisk together eggs, milk, butter, and cake mix until just combined, scraping the sides of the bowl as needed. Divine evenly between pans or fill cupcake liners 1/2 full. Bake cakes in the center of the oven as directed in the chart below or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Pan Size: 18 cup cakes; 14 - 18 min bake time. 48 mini cup cakes; 7 - 10 min bake time. Two 9 inch rounds; 22 - 25 min bake time. Two 8 inch rounds; 25 - 30 min bake time. Need a little more lift? We suggest using 8 inch pans. Pro Tip: Use two cake mixes and frostings to create a stunning three- or four-layer cake. High Altitude Instructions: Use 3 eggs, 1/3 cup melted butter or oil, 1/2 cup + 2 tablespoons milk or water, and 2 tablespoons flour. Follow instructions above and bake at 350 F for the following amounts of time: 18-24 cupcakes for 13-15 minutes; two 9 inch cake rounds for 16-20 minutes; or two 8 inch cake rounds for 18-22 minutes. Dairy Free Instructions: Use 3 eggs, 1/2 cup water or plant-based milk, and 1/2 cup oil. Follow instructions above and bake as directed. Vegan Instructions: Stir together 3 tablespoons ground flax and 9 tablespoons water. Let sit for 2 minutes and then stir in 1/2 cup water or plant-based milk and 1/2 cup oil (canola, coconut, or grapeseed). Follow the instructions above and bake as directed.