Homemade Yellow Cake Mix: Real Ingredients, Real Quick!

Stephie Predmore | Stephie Cooks

Need cake mix in a hurry, but no desire to head to the store? Make this Yellow Cake Mix ahead and always have it on hand!

Yellow Cake Mix Photo

I think that every person encounters an occasion that requires cake at least once a month – perhaps even once a week.

We use cake to celebrate birthdays, anniversaries, weddings, and engagements…and then, of course, there are the cakes that help us survive breakups, loss, and a really difficult Tuesday afternoon. I know I’m not the only one that sees cake as a totally viable way to handle a cruddy Tuesday.

I also would venture to bet that few moms out there haven’t encountered this beauty of a phrase: “Mom, I told my teacher you would make cupcakes for the class… tomorrow.”

If you find yourself in one of these situations – perhaps discovering that your coworker’s birthday is tomorrow, or just simply needing some cake and needing it now – there is no denying the convenience of a boxed cake mix. They’re quick, easy, and a real lifesaver in just about any dessert emergency.

Yellow Cake Mix Picture

This homemade yellow cake mix takes just a few minutes to pull together and uses ingredients that you probably already have in your pantry. In a matter of minutes, you will have the equivalent of two boxed cake mixes in your freezer, ready to go at a moment’s notice the next time your child tells you that he needs 2-dozen cupcakes tomorrow.

And because you made the mix yourself, you can feel good knowing that, while your family may be indulging a little with their cake, at least they aren’t having their preservatives and eating them, too.

Interested in other quick-and-easy homemade mixes? Check out my homemade taco and chili seasoning recipe and the copycat Bisquick mix recipe and homemade vanilla pudding mix recipe available on Food Fanatic!

Yellow Cake Mix Recipe

  48 Servings


  • 2 cups granulated sugar
  • 2 3/4 cups all-purpose flour, plus 1 tablespoon
  • 3 tablespoons cornstarch
  • 1/2 cup nonfat dry milk
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks unsalted butter, cold and cut into pieces
  • 1 tablespoon pure vanilla extract


  1. Add all ingredients except for butter and vanilla to the bowl of a large food processor. Pulse for about 15 seconds, just to combine. Add the butter and vanilla and process until the mixture resembles a coarse meal – you want it to look much like a boxed mix would.
  2. Store the mixture in a zip-top bag in the freezer for up to two months

To Make the Cake:

  1. Preheat oven to 350°F. Grease and flour the pan of your choice (see recipe yield).
  2. Use an electric mixer to beat together the prepared mix, 1 1/4 cups warm water and 2 large eggs until smooth, about 2 minutes.
  3. Pour into the prepared pans and bake:
  • about 25 minutes for 9-inch layer cakes
  • 30-35 minutes for a 13x9-inch cake
  • 45 minutes for a bundt cake
  • 18-20 minutes for cupcakes.

A toothpick inserted into the center of the cake should come out clean when the cakes are done.



  • I recommend Nielsen Massey Vanilla Extract
  • To use the mix in a recipe calling for 1 18-ounce box of cake mix, use about half, or about 3 1/2 cups, of the prepared mix.
Source: Slightly adapted from Mel's Kitchen Cafe
Tags: , , , ,

Sign Up for Weekly Personalized Recipes. FREE!

Stephie Predmore

About Stephie

Stephie is all about encouraging the art of cooking in her friends and family through her blog, Stephie Cooks. We love that she's also encouraging classic favorites as our Copycat Recipe expert, taking back of the box favorites and updating them for the way we eat today.

Stephie swope

I am so glad you took the time to let us know how you liked the recipe! I am so glad that it worked for you and that you plan to make it again! :-)


I felt like I needed to review this for people who are skeptical about trying this. I went to the original site to read reviews because I was hesitant and most said the cake was delicious. I read one review exclaiming that the cake was cornbready like and that put a bad taste in my mouth because boxed cakes are cornbready so I was afraid it was going to be too much like a boxed caked mix I hate boxed cake by the way. I was in a crunch and really wanted to avoid making a white cake (didn't feel like using up egg whites). I doubled this recipe and baked it in a wilton 12x18 square pan for a power ranger birthday for my four year old son this past weekend. I always cut my butter stick wise and then into cubes so I did that and dumped it all in my food processor. When the cake was baking I was excited because the batter was awesome! But I also know that once baked, it definitely wouldn't be as sweet.(It was perfect though) I did add almond extract, about a teaspoon. It baked perfectly and was leveled too! No cutting woohoo! Since I was making it for my sons party I did not taste the cake prior to decorating. I decorated with all buttercream icing and when I got a taste of it, it was totally delicious! My friends and family also thought it was a delicious cake and thought I bought it. My son keeps asking me to give it to him for lunch and honestly, I'm a sweets person so It has to be pretty good for me to eat a piece in the morning for breakfast. (*wink wink* I should not do this often LOL!) Try this cake! It is not your average boxed cake mix but totally better and worth the effort put into it. Not too buttery or dry but moist and flavorful! you won't be disappointed. Well unless your just a person that is too critical and are too hard to please. :)