Homemade Yellow Cake Mix- Forget the boxed version! This homemade cake mix will save you time and money. Use a batch wherever you would use a standard size box of dry yellow cake mix.
You may not be ready to give up on your traditional box of cake mix. However, this is a great recipe to have in your back pocket. It’s perfect in a pinch and will also save you a few bucks.
Cake and saving money? 🤔 Sounds good to me!
- Flour + Salt + Baking Powder
Questions? A few answered:
- Can I use this instead of any box of cake mix? You can use this instead of any standard size ( 15-18 oz) box of yellow cake mix.
- I don’t have any butter. Can I use something else? Yes. If desired, you can replace the melted butter with a neutral tasting oil.
- What if I don’t have any buttermilk? You can either substitute it with regular milk (dairy or plant based will both work). Another alternative is adding about a tablespoon of white vinegar or lemon into a 1/2 cup of milk. Let it sit for 5 minutes before using.
- How long do I bake this for? Check out the notes in the recipe card for the baking temperature and approximate baking times.
Note: Do not over mix your batter! Simply mix until there are no longer any dry spots left. Over mixing may give you a dense cake.
Put Your Homemade Yellow Cake Mix to Work:
- 1 1/2 cups flour
- 3 tsp baking powder
- dash of salt
- 3/4 cup white sugar
TO MAKE CAKE:
- 1/4 cup butter, melted, then, cooled
- splash of vanilla
- 4 eggs
- 1/2 cup buttermilk
- To Make Dry Mix: Whisk together ingredients. Place in an air tight container . Keep in your pantry/cabinet. Use within 2 months.
- Prepare Batter: Whisk together eggs, melted butter, buttermilk and vanilla. Continue until fully combined. Add in dry cake mix and mix just until batter is no longer dry. Do not over mix.
- Spread/scoop batter into your desired greased pan. See notes for approximate baking times.
These are approximate. Time may vary, depending on your oven and pan. Be sure to preheat your oven to 350 degrees and grease your pan (s) before adding the batter. Batter is done with a toothpick inserted comes out clean.
- 9 x 13: 25-30 minutes
- cupcakes ( makes approx 12-14): 15-18 minutes
- 2- 9 x 9 inch round pans: 15-18 minutes
- 9/10 inch Bundt: 35-45 minutes
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Amount Per Serving: Calories: 171Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 73mgSodium: 209mgCarbohydrates: 25gFiber: 0gSugar: 13gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate