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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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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74 Comments

  1. Kalyani Surpr on February 16, 2017 at 8:40 am

    What can I put instead of eggs in cake .
    Loved the cake mix 😇

  2. Nandini on February 16, 2017 at 8:40 am

    Hey Gemma thanks a lot ….this is really very helpful,i need to bake a cake thrice a week &
    everytime its tedious to weigh & mix them. Your cakemix is a great idea now i’ll follow this
    & life is going to be so much easier.Btw i bake
    eggfree cakes as we r vegetarian.

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:31 pm

      hi there,
      that is great, I am happy to hear that. You can check out the egg substitutes here (http://www.biggerbolderbaking.com/egg-substitutes-for-baking/) choose one which you know to work for you, and which you have available. Thank you for being with us,
      Gemma 🙂

      • Tanushka Bhatia on February 17, 2017 at 8:35 am

        Hi Gemma!
        Love ur recipes. U make baking so much easier. Just wanted to know if we can double or triple this mix , store it in a jar and then use as needed?
        And can we do this with other cake recipes also?

        • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:19 am

          Hi there, now you are thinking! yes, this is entirely possible. Do be careful about storing it, it will keep really well at room temperature, in a sealed container for two months. You can rock this up too, with cocoa powder, and at baking time with lemon zest/orange zest etc. Lots of applications for this mix,
          Gemma 🙂

    • Nandini on February 17, 2017 at 8:05 am

      Thanks a lot Gemma for egg substitute.

  3. Mickey on February 16, 2017 at 8:54 am

    This is awesome and can’t wait to try it. I can already tell you: I’m going to need a recipe for the chocolate version!

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:22 pm

      Haha, mickey, this is on the way. you can experiment with this, just add two tablespoons of cocoa, and remove one tablespoon of flour, this should do it!
      Thank you for being with us,
      Gemma 🙂

  4. Profile photo of Millie Sansby Millie Sansby on February 16, 2017 at 8:58 am

    Hi Gemma, this might be an unusual question but: could you use your DIY dry cake mix to flavour birthday cake flavoured desserts?

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:21 pm

      Hi Millie,
      I do not think this will do this for you! I am sorry. Yo ucan of course make a great birthday cake with this!
      Gemma 🙂

      • Profile photo of Millie Sansby Millie Sansby on February 19, 2017 at 10:35 am

        It’s okay Gemma, I’ll just use left over cake(s) (if there are any 🙂 ) to flavour them instead like in your birthday cake ice cream.

        • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 12:58 pm

          Hi Millie,
          I am getting Kevin to answer your payment question, he is charge of this! I will get back to you.
          Yes, you can make a low fat cream cheese, it is not reliant on the fats. you can use this too in cheesecake, just do not drain it out so that it is too dry.
          I am not sure what you mean about the leftover cake flavoring something? I am lost with this one Millie,
          Gemma 🙂

  5. Toni L. on February 16, 2017 at 9:02 am

    I can’t wait to try it!

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:11 pm

      That is the idea, get at it!
      Gemma 🙂

  6. MaryEllen on February 16, 2017 at 9:12 am

    Now, I’d love a chocolate mix recipe!! Thanks, this one is going in the recipe box and Pinned!

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:10 pm

      Yea! that is great MaryEllen, I am happy to be pinned by you!
      I will be rocking this recipe up over the next few months, so stay tuned,
      Gemma 🙂

  7. Charu Gohel on February 16, 2017 at 9:13 am

    Hello Gemma
    Can I make eggless cake with this cake mix ?
    Thank You
    Charu

  8. Lisa Hedrick on February 16, 2017 at 9:44 am

    I am on a quest to figure out why self rising flour isn’t preferred over baking soda and baking powder added to all purpose flour. Can you help?

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:08 pm

      Hi there, yes, this is a chefy thing! It has to do with the freshness of the product. in a professional kitchen they will prefer to have one flour, which can be used for ‘all purposes’. the addition of the raising agent is not an issue. in a way it is the same at home. Flour goes off, believe it or not, so just one flour really is a matter of not wasting food. I hope this makes sense to you,
      Gemma 🙂

  9. Lara on February 16, 2017 at 9:48 am

    Hey Gemma can we use half the mix and wet ingredients to make a smaller cake and save the rest for later or will that affect the measurements?

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:02 pm

      hi Lara,
      That is the idea really, you can use this as you wish. You can make cup cakes with this too, so go for it, experiment with it, it is a flexible thing,
      Gemma 🙂

  10. Profile photo of Summersunset Summersunset on February 16, 2017 at 10:18 am

    Hey Gemma !!! I would like to know if you can leave a link of the box to print it too. It is so pretty !!!! ( I’m I on time ? ) 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:54 pm

      Hi there,
      this was a fun experiment for me, i do not have al link to it, i am sorry. you can create one just for you, with your own name! this would be a great idea for you too!
      Gemma 🙂

      • Profile photo of Summersunset Summersunset on February 16, 2017 at 2:04 pm

        Sorry that you had to reply to my 2 same comment I had troubles with thi wi-fi and it did and up sending too of it have a lovely day.
        Kisses from your greatest fan !!!!!!!

  11. kareemah Muhammad on February 16, 2017 at 11:06 am

    wow

  12. Cakemix on February 16, 2017 at 11:19 am

    Great to have on hand. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:29 pm

      Thank you, I am happy to hear this, I was hoping this would be useful,
      Gemma 🙂

  13. Profile photo of Summersunset Summersunset on February 16, 2017 at 11:34 am

    Hey Gemma !!! I would like to know if you can leave a link of the box to print it too. It is so pretty !!!! ( I’m I on time ? ) 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:25 pm

      Hi there, yes, you are really early today!
      this box is one I bought in the supemarket, which had a box cake in it! I just converted it with my own stickers! like a class project, it was fun. you caould do this too,
      Gemma 🙂

  14. Tiia Dawosing on February 16, 2017 at 12:05 pm

    Hellooo Gemma, does it yield yield as such fluffy cake if we use homemade buttermilk instead of store-bought one??

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:24 pm

      Hi there, yes! cultured buttermilk, which is generally what you but in the store, is really the same thing. Buttermilk, per se, is the milky residue left behind after the butter making process. This is less readily available,
      Gemma 🙂

  15. Holly Marshall on February 16, 2017 at 1:12 pm

    HI Gemma! This is incredible and thank you for yet another awesome recipe:) Question…most cake boxes I buy- I add butter instead of oil. would this work here with your recipe? Was worried it would deflate it? THANKS:) Your favorite baker fan from Texas, Holly.

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 1:21 pm

      Hello Holly, yes, this will work, melt the butter, in the same quantity as the oil, that is 8oz of butter melted, this is a big cake!
      Gemma 🙂

  16. Jacqueline on February 16, 2017 at 1:26 pm

    Can this cake mix be made into a chocolate cake mix? Would i just substitute some cocoa powder for the flour?

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:42 pm

      Hi there, yes you would. This is a good idea. Substitute one tablespoon of flour with two tablespoons of cocoa powder. This will be good!
      Gemma 🙂

  17. Sandra L Garth on February 16, 2017 at 1:43 pm

    Great video and I look forward to trying your mix!

  18. Carol Elkins on February 16, 2017 at 3:11 pm

    I’ve made a couple of dump cakes in my slow cooker using boxed cake mixes. Would this mix work in place of a boxed mix for a dump cake?

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:05 am

      Hi there,
      Sure it will, it will do what any dry mix will do. Do let me know what you try with this, I am interested in slow cooker recipes!
      Gemma 🙂

  19. Jan on February 16, 2017 at 3:23 pm

    I’m confused about the storage time. The video says up to 2 monthsin an airtight container. The recipe says up to 2 days or 4 weeks in the freezer.

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:20 am

      Hi Jan,
      clearly I was confused too, mea culpa! I just corrected this in the recipe. It should read 2 months, or 4 months, I am sorry,
      Gemma 🙂

  20. Wanda Waybright on February 16, 2017 at 3:46 pm

    Awesome Gemma! I have a question, can you use this to make mug cakes also?

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:01 am

      Hi there,
      Yes, why not! it is just a matter of breaking down the recipe. You will need to use about 1/8th of this mix, and work out the rest! It is probably best to stick to the mug recipes here, this will give you the idea of the quantities required,
      Gemma 🙂

  21. Ayesha on February 16, 2017 at 4:20 pm

    hi Gemma, I was wondering if I can use something else instead of the buttermilk

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:59 am

      Hi Ayesha,
      Yes, you can use fresh milk, or a nut milk, and a little lemon juice. This will add the acidiity, to make a tender cake,
      Gemma 🙂

  22. Wilhem Talita Acorin on February 16, 2017 at 4:44 pm

    Hi gemma.can i ask a recipe of delicious chiffon cake?thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:56 am

      Hi there,
      I will add this recipe to my list, thank you for that suggestion,
      Gemma 🙂

  23. opan on February 16, 2017 at 6:16 pm

    Hi Gemma, can I make dry cake mix from your mug cake recipes so that I only add the wet for 1 or 2 mugs as the recipe calls for and save the rest for later? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:54 am

      Hi Opan,
      Yes! that is the idea. You can also make this as a gift for a friend, and give them the recipe with it. Have fun with it,
      Gemma 🙂

  24. Yashira Bocanegra on February 16, 2017 at 6:51 pm

    Can you use wheat flour instead of all purpose flour? And substitute sugar?

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:52 am

      Hi there,
      all purpose flour is wheat flour! It is a white flour. If you mean whole wheat flour then I do not think this would be great.
      substitute the sugar with a bulky substitute like agave powder, or xylitol. This will be fine in this recipe,
      Gemma 🙂

  25. Louise B on February 16, 2017 at 8:45 pm

    Hello Gemma, like the idea of the DIY cake mix. I read the recipe and want to make sure before trying, if the measurement for the buttermilk is correct…2 cups.

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:50 am

      Hi Louise,
      yes, remember that the oil is a liquid too, this is sufficient for this batter.
      Gemma 🙂

  26. Profile photo of LindaJD LindaJD on February 17, 2017 at 12:51 am

    Many thank’s this is Brilliant Gemma, will be such a help and save time too, something that is in short supply these days ☺
    Love the box! You are so creative! 👌

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:43 am

      Thank you Linda, I was hoping that this would be a help, I am happy when you guys are happy!
      Gemma 🙂

  27. Majeedha on February 17, 2017 at 3:19 am

    Does the homemade buttermilk have lumps in it Gemma…..

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 3:34 am

      Hi there,
      yes, it is a bit like a curd, the less acid you use the less curd you will get. This is what is called a cultured buttermilk, the milk left behind by the butter making process will be a little lighter than this, but this is hard to find,
      Gemma 🙂

  28. Majeedha on February 17, 2017 at 3:34 am

    Does homemade buttermilk have lumps in it..
    Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:41 am

      Hi there,
      This is a curd, and it is a normal feature of a cultured buttermilk, which this is! do not over-use the acid or you will finish up with cream cheese. just use enough to slightly sour the milk,
      Gemma 🙂

  29. Rosie on February 17, 2017 at 6:59 am

    I am so happy you made this recipe, just yesterday I was thinking how nice it would be to make my own cake mixes that way when I am short on time for an event or so, I can easily make one without all the hassle. Thank you for the recipe and taking the time to share it with all of us. I hope you have a wonderful weekend!

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 7:28 am

      Hi Rosie, thank you for your kind words. I am happy that you find this recipe useful. You can experiment with this a little too to change the flavor, add cocoa for instance, two tablespoons of cooca, and remove one tablespoon of flour. Have fun with this,
      Gemma 🙂

  30. shamim on February 17, 2017 at 8:18 am

    Hi Gemma,
    This is indeed a wonderful idea! Its a convenient to make this dry mix on weekends so that during weekdays we can prepare the cake in a jiffy. Going by the wet ingredients it seems easy to divide it in two batches of cake whenever required; and yes, please post a chocolate version soon. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:40 am

      Yes, it is an easy one to divide in two, you could bake 1/2 of this in a loaf pan, flavor with lemon zest, ans frost with a simple lemon juice and water icing for a nice slice!
      You can swap out 1 tablespoon of the flour for 2 of cocoa powder to make this into a chocolate cake. Use this to experiment. Another bold baker today talked about a dump cake, and this will work too, have fun with this one,
      Gemma 🙂

  31. Profile photo of reemy reemy on February 17, 2017 at 5:45 pm

    Hi Gemma
    It’s a brilliant idea. I liked it. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 7:49 am

      That is great Reemy, thank you for being in touch,
      Gemma 🙂

  32. Majeedha on February 18, 2017 at 12:21 am

    What should I do gemma.. to avoid lumps in my buttermilk p

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 7:40 am

      Hi there,
      This is to do with the amount of acid you use. Follow the instructions in the recipe for buttermilk. It is a cultured buttermilk, and will form some curd. If it is too much for your taste, you can reduce the amount of lemon juice/vinegar. you can use it with the curd, just mix it through before you do. the whey is important too, so use it, if you strain this away you really have a cream cheese!
      Gemma 🙂

      • Majeedha on February 18, 2017 at 7:43 am

        Thank u sooo much gemma……

  33. rose on February 18, 2017 at 2:14 am

    The cake mix is a lovely idea. But can I use milk instead of butter milk

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:35 am

      Hi Rose,
      Yes, the idea is to make the batter tender, and the acid in the buttermilk does this. You can add a little lemon juice or vinegar too, or try it without! all will be well,
      Gemma 🙂

  34. Profile photo of Aidann Aidann on February 19, 2017 at 8:35 am

    Hi Gemma,

    Could i replace the 1/3 of flour with 1/3 of coco powder to make a chocolate cake? What would you suggest ?

    Aidan

  35. Profile photo of Aidann Aidann on February 19, 2017 at 8:44 am

    I also wanted to ask if you think i should use simple syrup on the cakes or will the oil leave it with enough moisture . if using simple syrup should i apply it before freezing my layers or on the day of use?

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 12:09 pm

      Hi Aidan,
      I would replace 1 tablespoon of flour with two tablespoons of cocoa powder for a well flavored chocolate cake.
      I do not know why you would add the simple syrup, it will add sweetness which is not needed, and the cake will be moist enough as it is. I would not do this. If you were serving this with fresh fruits I may think differently, but I would say leave it as is! Gemma 🙂

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