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Homemade Dry Cake Mix - Better than store bought, this dry cake mix makes a delicious soft and fluffy cake.
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Dry Cake Mix

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Hi Bold Bakers!

Box cakes are so simple to use because all you do is combine the pack of dry cake mix with some wet ingredients. What could be easier? I’ll tell you what, my Homemade Dry Cake Mix! And just like box cake you just need to add liquid. It’s time to start thinking outside of the box cake and start to look at what is actually in the cakes that you are eating.

In the pretty box of cake mix there is everything but the kitchen sink. You probably don’t know or can’t pronounce half of the stuff that goes in there. However there’s a new kid in town, my Homemade Dry Cake Mix. Made with pronounceable ingredients like flour and salt it is better for you than store bought and the final results are second to none.

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Mix my Dry Cake Mix with some simple ingredients like eggs, oil and buttermilk to yield you a beautifully soft and fluffy cake. This eliminates the need to ever use store-bought boxed cake again. And it lasts for 2 months in the cupboard until you need to whip up a cake in a snap.

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5.0 from 7 reviews
Dry Cake Mix
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 servings
Ingredients
  • 3 ⅓ cups (1lb 1oz/500g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (12oz/355g) granulated sugar
  • ½ cup (3 oz/90g) light brown sugar
  • To make a cake add:
  • 1 cup (8oz/240g) flavorless oil
  • 2 Large eggs
  • 2 cups (16oz/500g) Buttermilk
  • 2 teaspoons vanilla extract, optional
Instructions
  1. In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt.
  2. Place into a sealable bag and store for up to 2 months.
  3. To make a cake: Preheat oven to 350F (180oC). Grease and line a 2x 9-inch cake tins or 3 6-inch cake tins.
  4. Into the dry cake mix, whisk in the eggs, oil and buttermilk until combined. Add in vanilla extract if desired.
  5. Stir the wet ingredients into the dry ingredients and mix to form a smooth batter.
  6. Pour batter into prepared cake tins. Bake for 35-40 minute or until a toothpick inserted in the center comes out clean. Allow to cool.
  7. Store for up to 2 months or freeze for up to 4 months.

Looking for more cake recipes? try my Best Ever Chocolate Cake or my Vanilla Birthday Cake.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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163 Comments

  1. Tabitha on January 18, 2018 at 7:45 am

    Hi, Gemma!

    I LOVE your recipes and all of the expertise you provide! Thank you so much for making this resource for others to learn from you! I feel like your website is my first “go-to” when I have baking ideas! 🙂

    I was wondering if you have a “white cake” master recipe you could share? My daughter wants a rainbow/unicorn cake and I need something that will respond well to food coloring without a yellow base. The last one I tried came out very dense, more like angel food cake, and I’m trying to avoid that.

    Thanks so much again!

  2. Sonali Trivedi on January 15, 2018 at 4:24 am

    how much to take to make one 6″cake tin like 1 cup of this mix or 125gms?? can u give exact measurements for 1 serve…pls also can we make chocolate cake using this mix ??

    • Gemma Stafford on January 15, 2018 at 4:39 am

      Hi there,
      If you read the instructions with this recipe you will see that it says 3 x 6inch pans, so that means 1/3 of the mix for one.
      You can add sieved cocoa to this mix, for one 6 inch pan then one tablespoon should be sufficient, you will not need to make ant other adjustment really.
      I hope this is of help to you,
      Gemma 🙂

      • Sonali Trivedi on January 15, 2018 at 7:46 am

        Thank you so Mich will surely try this ….thank u again!!!

  3. Mita on January 4, 2018 at 11:09 pm

    Substitute for eggs in cake..?

  4. Celesty on December 9, 2017 at 7:02 am

    Ho Gemma,
    Can I make your Yellow cale recipe in a spring form pan?
    Thank you very much

    • Gemma Stafford on December 9, 2017 at 9:14 am

      Absolutely Celeste, it will work well 🙂

  5. Ine Ke on December 5, 2017 at 3:47 am

    Made this morning just send you picture
    I put in raisin and apple it took little longer because the middel did not want to go in the 40 minutes so I did slowly add a few and check and add and check so took me totale of 60 minutes to get all totally baked but it smells so good with the cinnamon in it and the apple and raisins I used half of all we are just with 2 people so half make a nice cake with 8 pieces
    It is so fun to do I just start baking like 2 months ago before I had lots of triest but bread was mostly almost like stone not sure why but with these recipes it seems to go so much better still need some practice but it is soft and mist and the taste is way better then store so keep on baking lol so I can keep on baking to and my husband is happy with it to lol pizza was gone fast yesterday so guess was a real good pizza

    • Gemma Stafford on December 6, 2017 at 5:24 am

      Hi Ine,
      good for you! I am fond of saying we learn by doing, it is the very best way to learn. You are well on your way to being a great baker, well done, it sounds delicious,
      Gemma 🙂

  6. Majeedha on November 14, 2017 at 6:50 am

    Hi gem.. I really love all your recipes and i have already tried your best ever chocolate cake and it came out really well… And this time i tried out this dry cake mix recipe..but my cake was little hard… I don’t know why!! Can u tell me that what can the reason be? Maybe because of the measurements???

    • Gemma Stafford on November 15, 2017 at 3:30 am

      Hi there,
      I am not sure because I do not know how you used this!
      do let me know exactly, it will help,
      Gemma 🙂

  7. shobha patil on September 27, 2017 at 5:13 pm

    hi gemma your recipes r too good, but I’m confusing always while seeing the measurements of your cup & your given gram measurements. your one cup measures means how many ml. thanks.

    • Gemma Stafford on September 28, 2017 at 1:45 am

      Hi there,
      When you are baking choose one method of measurement and stick to it. Metric measurements, on a digital scales are the most accurate, cup measurements the most arbitrary, but what matters is that you choose on and measure consistently.
      Here is my weight conversion chart (https://www.biggerbolderbaking.com/weight-conversion-chart/). This is the one I work to.
      Do add liquids cautiously, flour in different places absorbs liquids in different ways, stop when your dough comes together.
      I hope this is of help to you,
      Gemma 🙂

    • Donna Keaton on November 22, 2017 at 6:19 am

      Hi Gemma, let me tell you that this is the only recipe that I use.. It comes out perfect everytime.. I just made my first toasted coconut cake and it tastes like I was baking for ages, or that’s what all my guests said when they devoured it, lol.. I make my own buttermilk using your recipe to keep on hand and I also keep my box cake recipe on hand as well, thanks for the great recipes…

      • Gemma Stafford on November 22, 2017 at 2:17 pm

        YEA!
        I am so happy to have your very kind review, thank you so much. It is great to have you with us,
        Gemma 🙂

  8. Manu on September 18, 2017 at 7:49 pm

    Is there any substitute for eggs in this

  9. habiba_kakar on August 22, 2017 at 5:54 pm

    Hi Gemma! I was just wondering, could I essentially use this dry cake mix idea for any kind of cake? For example, could I just take the dry ingredients from your white velvet cake and store that as a dry cake mix until I’m actually ready to make it?

    • Gemma Stafford on August 22, 2017 at 8:03 pm

      you absolutely can do that. Just write a note and leave it with the dry ingredients of what you have left to add in.

      Great idea and happy baking 🙂

  10. Sandra on August 17, 2017 at 12:57 pm

    Can this be turned into a chocolate or yellow cake? If so how please. Thank you

    • Gemma Stafford on August 18, 2017 at 1:32 am

      Hi Sandra,
      Yes! Yellow cake really will just have whole eggs added, this is where the color comes from. You will see this in the recipe.
      For chocolate cake just add two tablespoons of cocoa, unsweetened. For coffee flavor use a good powdered instant coffee dissolved in a little hot water. Add zest of a lemon for a lemon etc! limited only by your imagination!
      Gemma 🙂

  11. Zainab on August 16, 2017 at 12:38 am

    Hi jemma,would the butter substitute to the oil be the same by weight(240g)?

    • Gemma Stafford on August 16, 2017 at 1:00 am

      Hi Zainab,
      I did not try this! I would be tempted to reduce the oil a bit, by about 20%.
      Butter is not all fat, as oil is!. Butter also has some ‘water’ content, and milk solids, which comprise about 20% of the butter, depending on the brand. Oil is a different thing, from every perspective, even nutritional.
      You will need to try this!
      Gemma 🙂

  12. Kay on July 30, 2017 at 7:03 am

    Is this a sponge mix? If not how can i make one?

    • Gemma Stafford on July 31, 2017 at 3:07 am

      Hi Kay,
      This is not truly a sponge, but that depends on what your need is. It is a cake batter, using a melting method. There are a number of ways to make a sponge, there is a simple egg sponge, using a proportion of 1:1:1 of these ingredients, Eggs, caster/find granulated sugar, self raising flour. So, for this sponge you foam the eggs and sugar, and gently fold in the flour, not too vigorously, just to barely incorporate the flour, then into prepared pans, and bake, 180C/350F for about 25 mins, depending on the pans. I would use 2x9inch sandwich pans, for a 4:4:4 mix. (That is 4 eggs, and four ounces of the other ingredient). If you add butter to this, it will be melted butter, and called a Genoise sponge.
      A Victoria sandwich is also a proportional recipe, and worth having in your repertoire. It is more robust than the egg sponge, is endlessly flexible, can take lots of different flavors, will hold up to all sorts of frosting. The proportions for this are (1:1:1 1/2) That is 4oz self raising flour,4oz butter at room temperature, 4 oz caster sugar and 2 eggs. You can easily multiply up this recipe too, as in 6:6:6:3 etc. You can check this recipe online. make a note of it and get it into your head! then you will always have it to hand. This is a creaming method, butter and sugar are creamed until light and fluffy, the beaten egg is incorporated slowly, as though you are making a mayo, then the flour is folded in, a little milk if it seems very stiff, and bake 180C/350F, about 40 mins, but depending on your pans. This is more information that you asked for, but it is worth knowing, and choosing one to suit your need as it arises. I hope it is of value to you. By the way, I would always add vanilla!
      Gemma 🙂

      • Kay on July 31, 2017 at 6:36 am

        Thanks emma!?

        Some of my friends said we can make homemade sponge cake mix by mixing 1kg all purpose flour + 600gram corn flour + 1kg fine sugar….what do you think?

  13. Sauda on July 28, 2017 at 5:55 am

    Hey gemma i dont have brown sugar what i should do plzz reply

  14. Rosemary on July 8, 2017 at 3:08 am

    Hi Gemma, love the dry cake mix recipe. About the egg size, are you using American sizes or UK sizes, ie an American large is a UK medium. Regards, Rosemary

    • Gemma Stafford on July 8, 2017 at 3:15 am

      Hi Rosemary,

      Use a medium size egg. Not huge, just medium size. Hope this helps 🙂

      • Aeliya on July 8, 2017 at 3:25 am

        Indian size egg?

        • Gemma Stafford on July 8, 2017 at 3:43 am

          Not sure what they are, just a medium size egg 🙂

  15. Divya on July 3, 2017 at 6:55 am

    Hi Gemma. Cool DIY. Thank you. Can I use this cake mix for making cake batter ice cream?

    • Gemma Stafford on July 5, 2017 at 10:05 am

      yes you can, it will work great in the ice cream 🙂

  16. Denise A on June 27, 2017 at 4:25 pm

    Can you double or even triple the recipe to keep extra in the freezer? If so, how much by weight do you use for a recipe? Also, can you flavor the mix?

    • Gemma Stafford on July 1, 2017 at 12:00 pm

      Hi Denise,
      Yes, or you can just keep it in an airtight container in your larder. This depends on where you live too. Flour should not be kept too long,
      Gemma 🙂

  17. sandig56 on June 15, 2017 at 4:11 pm

    Can I use oat flour to make this a gluten free cake? Would I use the same amount of oat flour as all purpose flour?

    • Gemma Stafford on June 19, 2017 at 2:30 pm

      Hi there,
      Oat flour can be used for some purposes, but I do not think it will be good as the only flour in this recipe.
      Manufactured all purpose gluten free flours are great for lots of gf baking, and could be used here. i did not try this, and so I am not really sure how it will be, this is not my specailty, sorry,
      Gemma 🙂

  18. Alma LV on May 25, 2017 at 12:21 am

    And if you please teach me how to do the half recipe. 🙂 coz I don’t wanna make tons of pineapple upside-down cake. Thank you again.

    Alma Lv

  19. Alma LV on May 25, 2017 at 12:13 am

    Hi Gemma! Can I use this for pineapple upside-down down cake.? I so wanna make pineapple upside-down. I tried to follow some cake for pineapple upside-down from the Web and it was so densed like a rubber. Hehe

    Thank you

  20. Judy on May 7, 2017 at 11:03 am

    Could this be used to make a dump cake. Since in a dump cake you will only add fruit and butter

    • Gemma Stafford on May 8, 2017 at 1:14 pm

      Hi Judy,
      Yes! I think this would be great for that, but I would rub in some butter to add richness. About 1/2 the weight of butter to the dry ingredients,
      Gemma 🙂

  21. Marilyn.J on May 4, 2017 at 4:35 am

    Hi Gemma! I am a new Bold Baker and i just wanted to ask… i am planning to make a Geode Cake but it calls for 3 layers… could you tell me the sizes og cake tins i should use?
    Thanks
    Marilyn

    • Gemma Stafford on May 6, 2017 at 2:36 am

      Hi Marilyn,
      This really depends on the size of the cake you are making. A geode cake will need to be big enough for you to re-produce the pattern of the geode. I do not have enough information to advise you,
      Gemma 🙂

  22. Khansa Zaina on April 4, 2017 at 8:57 pm

    Hi gemma!
    I just wanna ask… 1 box of cake mix turn how many grams ? And yellow cake mix and white cake mix are they same? Thanks gemma

    • Gemma Stafford on April 5, 2017 at 1:34 am

      You can add up the ingredients to find the weight! You can do this for any recipe really.
      Eggs vary in weight from Large eggs at 70g to small eggs at 42g.
      Yellow cake mix generally uses whole eggs.
      White cake mix uses mostly egg whites, possible with one whole egg for richness.
      Hope this helps,
      Gemma 🙂

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