How to create 100 different cakes from one mix

• 2  1/2 cups all-purpose flour
• 1  1/2 cups sugar
•  3/4 teaspoon baking soda
•  3/4 teaspoon baking powder
• 1 teaspoon table salt (see Note)

Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.

Note: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.

Nutritional analysis per serving, based on one cupcake: 96 calories, trace fat, 22 grams carbohydrates, 1 gram protein, no cholesterol, 144 milligrams sodium, trace dietary fiber, 1 percent of calories from fat.

• Unsalted butter, at room temperature, for greasing the pans
• All-purpose flour, for dusting the pans
• 4 cups dry Cake Magic! cake mix, whisked well before measuring
•  3/4 cup full-fat plain yogurt (preferably not Greek yogurt)
• 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
•  3/4 cup water
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature

1. Heat the oven to 350 degrees. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)

2. Place the cake mix in a large bowl. Stir in the yogurt, butter, water, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.

3. Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13-by-9-inch cake, and 20 to 25 minutes for cupcakes).

4. At this point, coat the layers with syrup: pierce them, still in their pans, at one-inch intervals with a skewer or a paring knife. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can. Transfer the soaked layers (still in their pans) to a wire rack to cool completely.

5. When they are cooled and are no longer wet to the touch, one to two hours, carefully turn them out of their pans and assemble and frost.

Variations:

Confetti cake: Stir  1/2 cup rainbow sprinkles into the batter just before pouring it into the pans.

Vanilla–olive oil cake: Substitute olive oil for the melted butter.

Nutritional analysis per one cupcake: 181 calories, 9 grams fat, 23 grams carbohydrates, 2 grams protein, 57 milligrams cholesterol, 157 milligrams sodium, trace dietary fiber, 45 percent of calories from fat.

•  1/2 cup sugar
•  1/2 cup water
• 2 tablespoons cherry preserves
• Pinch of salt
•  1/2 teaspoon pure vanilla extract
• 1 tablespoon cherry liqueur or Kirsch (optional but recommended)

1. Combine the sugar, water, preserves, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla and liqueur, if using.

2. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the syrup. Use the syrup warm or at room temperature.

Note: Cherry syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Nutritional analysis per 1-tablespoon serving: 33 calories, no fat, 8 grams carbohydrates, trace protein, no cholesterol, 9 milligrams sodium, trace dietary fiber, 0 percent of calories from fat.

•  1/2 cup sugar
•  1/2 cup water
• 4 sprigs fresh rosemary
• Pinch of salt
•  1/2 teaspoon pure vanilla extract

1. Combine the sugar, water, rosemary and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar, then stir in the vanilla.

2. Remove from the heat and set aside to steep, covered, for at least 20 minutes. Strain the rosemary from the finished syrup. Use the syrup warm or at room temperature.

Note: Fresh rosemary syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Nutritional analysis per 1-tablespoon serving: 25 calories, no fat, 6 grams carbohydrates, trace protein, no cholesterol, 8 milligrams sodium, trace dietary fiber, 0 percent of calories from fat.

• Makes 1 cup
•  1/2 cup sugar
•  1/2 cup water
• Pinch of salt
• 1 tablespoon pure vanilla extract, or the seeds scraped from 1 split vanilla bean

1. Combine the sugar, water, and salt in a small saucepan, bring to a boil over medium-high heat, and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat.

2. Set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.

Note: Vanilla syrup will keep, in an airtight container in the refrigerator, for up to 1 week. Reheat it in a small saucepan over low heat before using.

Nutritional analysis per 1-tablespoon serving: 24 calories, no fat, 6 grams carbohydrates, no protein, no cholesterol, 8 milligrams sodium, no dietary fiber, 0 percent of calories from fat.

• 1  1/2 cups (3 sticks) unsalted butter, at room temperature
•  3/4 cup malted milk powder
• Pinch of salt
• 4 cups (one 16-ounce box) confectioners’ sugar
• 2 tablespoons pure vanilla extract

Combine the butter, malted milk powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Nutritional analysis per 2-tablespoon serving: 165 calories, 9 grams fat, 20 grams carbohydrates, 1 gram protein, 25 milligrams cholesterol, 39 milligrams sodium, trace dietary fiber, 49 percent of calories from fat.

• 1  1/2 cups (3 sticks) unsalted butter, at room temperature
•  1/2 cup lemon pudding (recipe follows) or store-bought lemon curd
• Pinch of salt
• 4 cups (one 16-ounce box) confectioners’ sugar

Combine the butter, lemon pudding, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is very light and fluffy, about 4 minutes.

Nutritional analysis per 2-tablespoon serving: 151 calories, 9 grams fat, 17 grams carbohydrates, trace protein, 44 milligrams cholesterol, 10 milligrams sodium, trace dietary fiber, 55 percent of calories from fat.

Lemon pudding:

Makes 1 cup

• 1 tablespoon finely grated lemon zest
•  1/2 cup sugar
• 2 tablespoons cornstarch
• Pinch of salt
• 6 large egg yolks
•  1/2 cup freshly squeezed lemon juice (about 6 lemons)
• 2 tablespoons cold, unsalted butter
• 1 teaspoon pure vanilla extract

1. Combine the lemon zest, sugar, cornstarch, and salt in a medium-size saucepan. Whisk in the egg yolks and lemon juice until combined and cook, stirring constantly, over low to medium heat until the pudding is thick and velvety, about 10 minutes.

2. Remove the pudding from the heat, then stir in the butter and vanilla until incorporated. Let the pudding cool completely before using (it will thicken significantly as it cools).

Note: Lemon pudding will keep in an airtight container in the refrigerator for up to two weeks. Use chilled or at room temperature.

Nutritional analysis per 1/4-cup serving: 210 calories, 8 grams fat, 32 grams carbohydrates, 4 grams protein, 319 milligrams cholesterol, 45 milligrams sodium, 1 gram dietary fiber, 32 percent of calories from fat.

• 1  1/2 cups (3 sticks) unsalted butter, at room temperature
• 2 tablespoons unsweetened cocoa powder
• Pinch of salt
• 4 cups (16-ounce box) confectioners’ sugar
• 4 ounces unsweetened chocolate, melted and cooled

Combine the butter, unsweetened cocoa powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. In a slow, steady stream, drizzle in the melted chocolate and beat until the frosting is very light and fluffy, about 2 minutes.

Note: All frostings will keep in an airtight container in the refrigerator for one week. Before using, bring back to room temperature and stir vigorously or beat again for best results.

Nutritional analysis per 2-tablespoon serving: 154 calories, 11 grams fat, 16 grams carbohydrates, 1 gram protein, 23 milligrams cholesterol, 6 milligrams sodium, 1 gram dietary fiber, 59 percent of calories from fat.