Homemade Yellow Cake Mix, a lovely made from scratch substitute to shop-bought cake mixes and gives you a soft, moist cake. Great when a recipe calls for a cake box mix.
Home Made Yellow Cake Mix recipe! I thought it was about time I shared a very simple way around having to buy these boxed cake mixes.
I know many of you are living outside the US, or perhaps you prefer homemade over boxed ingredients, so here, I am sharing my recipe for how to make this at home.
It's a flexible recipe, so if you wanted to add some other flavor, like vanilla, lemon, etc, you simply can add a few drops of extract in with the batter.
This recipe is suitable for making in a 9 x 13-inch pan, or 2 x 9 inch round pans, and is approximately 16.5 oz substitute in the box size if you are incorporating this recipe in one which calls for such a box size.
If your recipe calls for a little smaller or larger box size, by 1 or 2 ounces, don't worry too much. (I understand the box sizes have reduced a little, no doubt the price hasn't!)
Please note, this recipe uses a lot of sugar (as does the ready-bought cake mixes). You can reduce the sugar quantity by around ½ to ⅓ to suit your liking.
Check out our handy Oven Temperature Conversion Guide!
23 - 28 minutes
9 x 13 pan or 2 x 9 inch pans
2 ½ Cups or 310 g All Purpose / Plain Flour
2 ¼ Cups or 450 g Regular Sugar ***
2 Teaspoons Baking Powder
1 Teaspoon Salt
⅓ Cup or 75 g Melted Butter
1 Cup or 235 ml Milk
- You can swap the milk for 5 Tablespoons Dry Milk Powder plus 1 Cup or 235 ml Water
- You can also reduce the sugar by half if you wish for a less sweet cake.
- Preheat oven to 350 F or 180 C. Grease and flour a 9 x 13 pan or 2 round 9 inch pans. Use our terrific pan release!
2. In a bowl, sieve the flour, salt, and baking powder. Add the sugar.
3. Lightly beat the eggs and add to the dry ingredients. Add the milk and melted butter and mix until combined.
4. Pour cake batter into pans and bake for 23 to 28 minutes.
Check if a toothpick comes out clean from the center of the cake.
5. Allow to cool for 10 minutes before removing from pans.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Homemade Yellow Cake Mix
Homemade Yellow Cake Mix, a lovely made from scratch substitute to shop bought cake mixes and gives you a soft, moist cake. Great when a recipe calls for cake box mix.
- 2 ½ Cups or 310 g All Purpose / Plain Flour
- 2 ¼ Cups or 450 g Regular Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ⅓ Cup or 75 g Melted Butter
- 3 Eggs
- 1 Cup or 235 ml Milk
- Preheat oven to 350 F or 180 C. Grease and flour a 9 x 13 pan or 2 round 9 inch pans.
- In a bowl, sieve the flour, salt and baking powder. Add the sugar.
- Lightly beat the eggs and add to the dry ingredients. Add the milk and melted butter and mix until combined.
- Pour cake batter in to pans and bake for 23 to 28 minutes. Check if a toothpick comes out clean from the centre of the cake.
- Allow to cool for 10 minutes before removing from pans.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 74mgSodium: 392mgCarbohydrates: 70gFiber: 1gSugar: 45gProtein: 6g
Nutrition information isn’t always accurate
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My cake turned out really dense and almost hard. I’m pretty disappointed with the results because I made this for a birthday cake.
My cake did not rise in the middle what did I do wrong I measured every ingredient exact used Wilton cake pans left the kitchen and did not return until the timer went off for fear it would fall guess what it did or maybe never Rose at all it tastes wonderful
Hi Betty, that sure sounds a mystery! I’ve made this cake many times and never had that problem. I wonder if it’s worth giving it another go, and hopefully it should work. I’m sorry I can’t be of much help but you do have me puzzled!
Hello could I substitute monkfruit instead of sugar. I’m trying to make a sugar free cake for a friend. Also could I put it in a cupcake pan instead?
Hi Rachel, I’ve never tried subbing the sugar, if you have experience of doing that then give it a go, but I’m afraid I can’t honestly say what it will be like.
If you do try it out please do come back and let us know in case others ask in the future, it would help them too!
For cupcakes, yes of course, just reduce the bake time as you would for regular cupcakes
Can you replace the sugar with Splenda or stevia?
Am I missing the part where an oil (or something of that nature) is to be added??
When I make this cake as directed, it comes out just like Jiffy Mix Cornbread- Dense, and SUPER sweet..
It sounds like you didn’t add the melted butter in step 3 of the instructions.
This recipe is very sweet and I have written in the post to reduce the sugar quantity if you prefer less sweet.
The cake should come out just like you see on the photos, light and delicious!
Please do try it again and make sure you add the butter and reduce the sugar. I’m sure you will enjoy it then!
So I made this recipe. I added yogurt rather then eggs. an less sugar like suggested, it was light and fluffy. super delicious!!
Yogurt sounds great. How much yogurt for the 3 eggs?
Love this one …I add fruit or chocolate chips or make it into a lemon loaf by adding lemon juice and or rinds
Can you add lemon juice or substitute it for some of the milk to give it a lemony flavor? Likewise, vanilla a extract?
Hi Carol, yes of course. The lemon addition sounds lovely. I’d also add some finely grated lemon zest for a little extra zing! This is a basic recipe so it is flexible for you to add some extra flavors and make it your very own!
Thanks for your quick response. Carol
I think there may be a mistake with the amount of butter in the recipe. It says 1/3 cup which is 76 grams but in the recipe it is stated as 170 grams. Is it 1/3 cup or should it be more?
Hi Linda, thank you so much for bringing this to my attention. It is in fact a typing error and it should read 1/3 cup or 75 grams of butter. I have amended the recipe so it is correct.
So sorry for the inconvenience and thanks once again for informing us!
Hi, is it 75g melted butter?
Hi Shaffu, it’s just softened at room temperature