Sprinx Fancy Baking Mix

Baking notes & tips

How to bake your Sprinx cake.

Every direction below is the direction printed on the canister or the bag, plus the small habits that decide how a cake turns out. Each 19 oz cake canister needs eggs, oil, and milk or hot water. Each 16 oz buttercream bag needs softened butter and a splash of milk.

A slice of pistachio layer cake with sprinkles on a white plate, beside a coral napkin and a fork

Start here

Kitchen prep that applies to every mix

Five things worth doing before you open a canister, no matter which flavor you picked.

  1. Bring the butter and eggs to room temperature

    Set the butter and eggs out about an hour before you bake. Soft butter creams into the buttercream mix instead of leaving lumps, and room temperature eggs blend into cake batter rather than seizing it.

  2. Prep pans with parchment circles

    Lightly grease the pan or pans, press a parchment paper circle into the bottom, then grease over the parchment. For cupcakes, line the tin with paper papers. Parchment is what lets a layer release whole instead of sticking in the middle.

  3. Match the liquid to the mix

    Chocolate Buttermilk gets 1 cup of hot water, which blooms the cocoa and espresso powder and deepens the chocolate. Pistachio Spice and Coconut Cardamom get 3/4 cup of milk, which keeps their crumb tender and mild.

  4. Stop mixing once the batter is smooth

    Stir until there are no dry streaks left, then stop. Overmixing builds gluten in the flour and gives you a tough, dense cake instead of a soft one.

  5. Cool the layers completely before frosting

    Let the cakes sit in the pans for 10 minutes, then turn them out onto racks to cool all the way through. Frosting a warm layer melts the buttercream and slides it down the sides.

Cake mixes

Directions, flavor by flavor

All three cake mixes bake at 350°F. What changes is the liquid and, for Chocolate Buttermilk, the reason behind it.

Pistachio Spice Cake

NET WT. 19 OZ (1LB 3 OZ) 539g

Add from your kitchen

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup milk

Contains: Almond, Pistachio, Wheat

Directions

  1. PREHEAT oven to 350°F. Lightly grease pan(s) or line with cupcake papers.
  2. WHISK together eggs, oil and milk.
  3. ADD mix and stir until the batter is smooth.
  4. POUR batter into prepared pans and gently shake to create a level cake.
  5. BAKE according to the cake pan used in bake time chart provided. Cake is done when a cake tester inserted into the center comes out clean.
  6. COOL cake for 10 minutes in pans or baking racks. Then turn out onto racks to cool completely before frosting.

Chocolate Buttermilk Cake

NET WT. 19 OZ (1LB 3 OZ) 539g

Add from your kitchen

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup hot water

Contains: Milk, Wheat

Directions

  1. PREHEAT oven to 350°F. Lightly grease pan(s) or line with cupcake papers.
  2. WHISK together eggs, and vegetable oil, add mix and stir to combine.
  3. ADD hot water, stirring continuously until the batter is smooth.
  4. POUR batter into prepared pans and gently shake to create a level cake.
  5. BAKE according to the cake pan used in bake time chart provided. Cake is done when a cake tester inserted into the center comes out clean.
  6. COOL cake for 10 minutes in pans or baking racks. Then turn out onto racks to cool completely before frosting.

Coconut Cardamom Cake

NET WT. 19 OZ (1LB 3 OZ) 539g

Add from your kitchen

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup milk

Contains: Milk, Wheat

Directions

  1. PREHEAT oven to 350°F. Lightly grease pan(s) or line with cupcake papers.
  2. WHISK together eggs, oil and milk.
  3. ADD mix and stir until the batter is smooth.
  4. POUR batter into prepared pans and gently shake to create a level cake.
  5. BAKE according to the cake pan used in bake time chart provided. Cake is done when a cake tester inserted into the center comes out clean.
  6. COOL cake for 10 minutes in pans or baking racks. Then turn out onto racks to cool completely before frosting.

Bake time chart

Pan sizes and bake times

The chart that ships with the mixes. Every timing is for a 350°F oven, and the cake is done when a cake tester inserted into the center comes out clean.
Bake times by pan size for Sprinx cake mixes at 350 degrees Fahrenheit
PanBake time
Two 8-inch pans24 to 28 minutes
Two 9-inch pans22 to 26 minutes
9x13 pan24 to 28 minutes
Cupcakes18 to 20 minutes
Bundt pan33 to 36 minutes

Buttercream mixes

Signature buttercream directions

All three bags work the same way: softened butter, a splash of milk, and a long beat on high. The pro tip is in the last step of every bag.

  • Espresso Buttercream

    NET WT. 16 OZ (1LB) 454g

    • 2 Sticks (1 cup) Butter, softened
    • 2 Tablespoons Milk
    1. STIR together mix and butter in a large bowl.
    2. BEAT in milk gradually. Then beat on high speed for 3-5 minutes until fluffy. If looser frosting is desired, add a teaspoon or two more milk.

    Contains: Egg

  • Chocolate Buttercream

    NET WT. 16 OZ (1LB) 454g

    • 2 Sticks (1 cup) Butter, softened
    • 2 Tablespoons Milk
    1. STIR together mix and butter in a large bowl.
    2. BEAT in milk gradually. Then beat on high speed for 3-5 minutes until fluffy. If looser frosting is desired, add a teaspoon or two more milk.

    Contains: Egg

  • Vanilla Orange Buttercream

    NET WT. 16 OZ (1LB) 454g

    • 2 Sticks (1 cup) Butter, softened
    • 2 Tablespoons Milk
    1. STIR together mix and butter in a large bowl.
    2. BEAT in milk gradually. Then beat on high speed for 3-5 minutes until fluffy. If looser frosting is desired, add a teaspoon or two more milk.

    Contains: Egg

Pro tip for piping: if you want a looser frosting for a bag or a spatula swirl, add a teaspoon or two more milk and beat again until it moves easily.

Troubleshooting

When a bake goes sideways

The fixes Kathleen gives at the market tables, plus the questions she hears most.
My buttercream looks curdled or lumpy. Can I save it?

Yes, and cold butter is almost always the reason. The mix splits when the butter is too firm or the bowl is cold. Set the bowl somewhere warm for 10 to 15 minutes, or wrap a warm, damp towel around it, then beat again on high for 3 to 5 minutes. If it still reads stiff, beat in a teaspoon of milk at a time until it turns smooth and fluffy.

How do I know the cake is done?

A cake tester inserted into the center comes out clean. If it comes out wet, keep baking and check again every 2 to 3 minutes. Pan size moves the clock, so start with the chart above rather than a single number.

Can I bake the layers ahead of time?

Yes. Cool the layers completely, wrap each one in plastic, and freeze. Thaw the wrapped layers in the refrigerator overnight, then bring them to room temperature before frosting. Frost and serve the same day for the best crumb.

How much does one canister make?

One 19 oz cake canister bakes a two layer cake, a 9x13, a bundt, or a batch of cupcakes, depending on the pan you use. One 16 oz buttercream bag frosts that cake. Cupcake counts depend on how full you fill each paper, so the label does not print a number.

Why is the Chocolate Buttermilk batter so thin?

That mix takes 1 cup of hot water, which is what blooms the cocoa and espresso powder. Thin batter is correct for this flavor and bakes up moist. The other two cake mixes use milk and stay thicker.

Small print, plainly

Made in a Maryland cottage kitchen

Made by a cottage food business that is not subject to Maryland's food safety regulations. UNIQUE ID #: AA-7629

Questions about an ingredient, an allergy, or a bake that did not go as planned? Email Kathleen directly.

thekitchen@sprinxmix.com
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