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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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4.37 from 44 votes
Homemade Dry Cake Mix - Better than store bought, this dry cake mix makes a delicious soft and fluffy cake.
Dry Cake Mix
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Servings: 10 servings
Author: Gemma Stafford
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!

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

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277 Comments

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  1. Kowsilla on June 9, 2019 at 1:13 pm

    Hi Gemma, I love watching your shows. You make baking so simple that anyone could bake. I cannot wait to see what’s next.
    Sometime ago you mentioned your mom’s ratio for a basic cake recipe ….2, 3 4? I have been looking for the recipe and cannot seem to find it.
    Would you mind sharing with me? Thanks so much.

    • Gemma Stafford on June 10, 2019 at 4:25 am

      Hi there,
      yes! this is the recipe for Victoria Sponge, which I use here (https://www.biggerbolderbaking.com/painted-cake/).
      I also use this in my cupcake recipes. It is really easy to remember, especially if you measure in grams or pounds and ounces, then it is truly proportional.
      this recipe will also take lots of additions, chocolate, lemon. almond etc.
      I hope you can enjoy it,
      Gemma 🙂

  2. Naina Pandya on May 28, 2019 at 12:46 am

    Hi Gemma,
    Just a quick question, not sure if you have already answered it so apologies in advance for repetition; How long can you keep this cake mix and what would be the ideal temperatures to store it at?

    Thanks and kind regards

    • Gemma Stafford on May 30, 2019 at 2:28 am

      Hi Naina,

      Great question. I kept this in my cupboard for a year and then used it!!! To be safe I say 2 months in the recipe but it will be just fine up to 4 months.

      Best,
      Gemma.

  3. Su Schneider on May 27, 2019 at 8:55 pm

    Oh Gemma,
    One cup of oil? In other recipes I sub 50-75% with applesauce. Is it possible with this recipe?
    Btw, your ice cream recipe (mix ins) is marvellous! I’m making something tomorrow that’s new and easy, BLUEBERRY CHEESECAKE ICE CREAM.

    • Gemma Stafford on May 30, 2019 at 2:25 am

      Hi,

      Yes you totally can sub some apple sauce for oil. It will work well.

      Really glad you like them ice cream 🙂
      Gemma.

  4. Aine on May 9, 2019 at 8:26 am

    Hi Gemma. Are the measurements grams or ml for the wet. My cake is very stodgy

    • Gemma Stafford on May 9, 2019 at 5:54 pm

      oh no, really? Mine it actually is a really really thick cake so maybe it’s exactly right.

      It’s whats known as an American yellow cake and that batter is very thick. To answer your question, the measurement is in ml.

      Best,
      Gemma.

  5. Brooke on May 1, 2019 at 9:50 am

    Do you have a recipe for this in bulk? So I could make a bunch ahead of time and just measure out some as I need per size pans I’m using?

    • Gemma Stafford on May 1, 2019 at 9:14 pm

      Hum, I don’t unfortunately but if your math is better than mine you could give it a try. Just make sure you label it well so you know exactly what’s in there AND what needs to be added.

      Hope this helps,
      Gemma.

  6. Andy on April 6, 2019 at 2:29 pm

    What can you replace the buttermilk with

    • Gemma Stafford on April 6, 2019 at 3:38 pm

      you can make a simple buttermilk at home by mixing lemon juice and regular milk 🙂

      Gemma 🙂

  7. Candace on April 4, 2019 at 1:30 am

    Thanks Gemma!
    Made it with your glaze (for Vanilla Pound Cake) and everyone loved it. I’ll try the Cream Cheese Frosting for the next one.
    With kind regards,
    Candace

    • Gemma Stafford on April 4, 2019 at 7:12 am

      Hi Candace,
      Good for you! I am really happy to hear this. Thank you for being in touch,
      Gemma 🙂

  8. Kearabetswe Mogopodi on March 28, 2019 at 3:18 pm

    Hi Gemma,can I be able to use the recipe for cupcakes…….

    • Gemma Stafford on March 28, 2019 at 5:32 pm

      Great question!

      Yes absolute. Fill it the cupcake papers 3/4 of the way and bake at 350oF (180oC) for about 35 minutes.

      Best,
      Gemma.

  9. Julie on March 25, 2019 at 3:39 pm

    Hi Gemma! As much as I would love a nice big and bold cake, my husband and I are empty nesters and could never handle so much. Can I use this mix to make mini- cakes? What would the amounts of the other ingredients be?

    • Gemma Stafford on March 25, 2019 at 5:04 pm

      Hi, yes! You can cut the recipe by 1/2 or even 1/4th. Enjoy!

  10. Cheri Ann on March 24, 2019 at 9:48 pm

    Hi Gemma… just wanted to thank you for sharing your talent with us. I got really happy when I saw the box(Super bold cake mix box) my first thought was I’ve got to buy some, then I realized that it was a prop. Looking forward to making a cake with this recipe, I love to bake plus the smell of something sweet baking…heaven. I truly enjoy your videos plus your voice is calming to me. Quick question… do you have any Bigger Bolder Baker apparel,mugs etc. that we can buy??,if so where would I be able to find that? Wishing you & your hubby continued success….. keep up the great work. ✌🏼❤

    • Gemma Stafford on March 25, 2019 at 11:20 am

      Thank you so much for the lovely message, i am delighted to hear that! Stay tuned for the mugs…. 😀

  11. Jayne on March 24, 2019 at 3:04 pm

    To make this chocolate using cocoa, what ingredients amounts do I need to change?

    • Gemma Stafford on March 25, 2019 at 11:32 am

      Hi, you might just need a few tbls more oil and liquid.

  12. Nancy on March 24, 2019 at 12:22 pm

    Love watching your videos. Would there be much of an adjustment to making this cake a chocolate one?

  13. Shikha on March 20, 2019 at 9:42 am

    Hi Gemma… I loved the recipe… just wanna know that is there any substitute for egg in this recipe?? Can I use condensed milk while using the dry mix to prepare cake?

    • Gemma Stafford on March 22, 2019 at 6:33 am

      Hi there,
      Here are all of the vegetarian/egg free recipes together for you (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/vegetarian-baking/). This post also includes an egg substitute chart. The issue with using condensed milk as an egg sub is that it is in effect a liquid sugar and you have to treat it as such. So, you will need to adjust the other sugars in the recipe to balance them out. Read through the chart, it will help,
      Gemma 🙂

  14. Titas on February 18, 2019 at 10:31 am

    Hey Gemma,for 1 cake ,how much of the mix do I use

    • Gemma Stafford on February 18, 2019 at 4:57 pm

      For one cake you would use this whole recipe.

  15. Rita on February 12, 2019 at 1:49 pm

    Hi Gemma, my husband and I love your recipes! I have a question for you. Can I use cake flour with this recipe instead, if so how much should I use?
    Thanks!

    • Gemma Stafford on February 12, 2019 at 5:07 pm

      Hi, you can use the same amount of cake flour the recipe calls for. Enjoy!

  16. Madeline Murphy on February 2, 2019 at 3:35 am

    Hi Gemma,
    Your recipes are so terrific and you’re a joy to watch and listen to.
    In this particular recipe, is the baking time the same for 6” cakes and 9” cakes? Usually they differ in baking times. Just don’t want to overtake the little guys.
    Thanks for all your great recipes and ideas.

    • Gemma Stafford on February 3, 2019 at 6:52 am

      Hi Madeline,
      Yes, baking time will be different according to the size and depth of the pan. There is no perfect rule as ovens vary so much. The best test of all in your nose, when it is almost baked you will smell it, and then your eye, and then a skewer. The 6 inch pan, at about 1 1/2 inches deep will take about 25 minutes at 180C/350F, an 8 inch cake will take about 10 more minutes. You need to watch it, see if it is browning, do a touch test, see if it feels barely firm, then test it with a toothpick/skewer. If there is no uncooked batter it is done. Do not open the oven too often through a bake either, this reduces the oven temperature and may cause the cake to fall.
      I hope this is of help to you,
      Gemma 🙂

      • Shikha on March 22, 2019 at 1:05 pm

        What do u suggest is the best substitute for this recipe? Can I use yogurt?

        • Gemma Stafford on March 23, 2019 at 2:13 am

          Hi Shikha,
          If oyu look at the substitute chart you will find the suggested ones for the types of bake. For a sponge type cake Applesauce/flax egg will be great. You can of course try yogurt too, choose a naturally strained one/Greek, NOT Greek style which has been set with a gelatin. Silken tofu too will be good, but what really matters for you is what you can find local to you, that is always easier and best. Try it, that will be your best teacher!
          Gemma 🙂

          • Shikha on March 23, 2019 at 11:38 am

            Thankyou so much Gemma for solving my problem… u r the best chef and the best part is that we can even communicate with you whenever we have a confusion… Thankyou so much…

  17. Nancy Nguyen on January 22, 2019 at 8:58 pm

    Hello, Gemma. How r u? U r really a good patient chef. I haven’t used this recipe to bake yet. But really love u when u answered all the questions in the comment. Keep it up cause all the bold bakers need u. Love u
    Nancy

    • Gemma Stafford on January 23, 2019 at 8:52 pm

      Aw thank you for the lovely message 😀

  18. Marlene Bageant on November 12, 2018 at 6:44 am

    To make the dry cake mix . Can you add flavoring to make like lemon cake , chocolate, strawberry.

    • Gemma Stafford on November 12, 2018 at 9:12 am

      Yes you can add extracts for flavoring, that’s a great idea!

  19. Lia Middelhoven on November 9, 2018 at 5:37 pm

    Enjoy your recipes and your hints are unbelievable helpful. Thank you for sharing.
    I have a question regarding sifting flour. I see you adding flour to recipes – no mention of sifting the flour first.
    Is it necessary?
    Thank you very much.

    • Gemma Stafford on November 11, 2018 at 5:29 pm

      I’m thrilled to hear that, Lia !! Thanks for watching my videos. So I generally don’t sift my flour anymore. It’s just my preference but you absolutely can if you wish. I always sift when working with powdered sugar and cocoa powder.

      Best,
      Gemma.

      • Pragya on April 10, 2019 at 6:58 am

        Hi Gemma, must say u make things soooo simple i have been watching your videos and just love seeing you. Have a query – how much dry mix should be sufficient to make 6 cupcakes also I would like to add strawberry flavour…can I add some chopped strawberries and what’s the quantity of strawberry extract that can go into this 😊
        Wish you all the very best Gemma

        • Gemma Stafford on April 10, 2019 at 4:32 pm

          Hi, for this i would just cut the recipe in half. Sounds lovely, send us a photo and enjoy!

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