Name: Homemade Cake Mix
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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)

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

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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 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.

How to Make Homemade Cake Mix

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 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. You’ll just combine flour, both white and brown sugar, baking powder, baking soda, and salt.

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.

Watch The Recipe Video!

Homemade Cake Mix

4.60 from 118 votes

Print Recipe

Never buy box cake mix again when you make my Homemade Cake Mix and just add a few wet ingredients to create one of the best cakes you'll ever enjoy!

Author: Gemma Stafford

Servings: servings

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Never buy box cake mix again when you make my Homemade Cake Mix and just add a few wet ingredients to create one of the best cakes you'll ever enjoy!

Author: Gemma Stafford

Servings: 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

In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt.
Place into a sealable bag and store for up to 2 months.
To make a cake: Preheat oven to 350F (180oC). Grease and line a 2x 9-inch cake tins or 3 6-inch cake tins.
Into the dry cake mix, whisk in the eggs, oil and buttermilk until combined. Add in vanilla extract if desired.
Stir the wet ingredients into the dry ingredients and mix to form a smooth batter.
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.
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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Cora Pelletier

3 years ago

Hi Gemma: I would love to know if i can buy the boxes that you have made for this cake mix. Thank you and I love watching your videos and I love all the recipes I have tried so far.

Cora

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Emma Ryan

This recipe turned out perfectly! It was moist and delicious.

matthew

1 year ago

Curious why you went with all-purpose flour over cake flour for this. Any insights?

Shavonne Thompson

2 years ago

This is a very nice recipe is very good and moist… but question for the chocolate cake when i add the coco powder do i need to add coffee or even baking soda?

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Kayy

Hello Gemma! I’m planning to give my friend’s daughters a little something to keep them busy during this quarantine season, so can you guess how excited I am when finding this recipe?? :))) I have a few question though, if I want to reduce the amount of sugar, do you have any suggestion on how much the maximum reduction should it be, because I understand that sugar is one of the moisture key to the cake. Also, I found in most of your recipe (please correct me if I’m wrong) that you use LIGHT brown sugar instead of DARK, is… Read more »

Lisa Preston

I just love this recipe! Can you tell me if it is possible to use this recipe as a base and alter it to create other flavour box mixes? Thanks for all you do to make baking easy!!

Lucy Colchado

Hi Gemma! Omg I love this recipe! It’s so simple with easy ingredients and tastes AMAZING! Used it for my Easter Bunny Cake. I’ll never use a store bought box again! Can we add flavorings? Lemon juice or peach puree?

Baker2022

10 months ago

Hi, Gemma! I already tried your no-yeast pizza and it came out perfect! Still, my cake came out undercooked and I’ve also cooked it for longer. Followed the recipe exactly, maybe just 10-20g less sugar. I am trying to understand what have gone wrong. Any advice?

Last edited 10 months ago by Baker2022

Debbie Hurst

This recipe sounds like what I’m looking for. We work at an Orphanage in the Dominican republic and cake mixes are very expensive. All the ingredients in this recipe would be available except possibly the buttermilk may be hard to come by as most of there milk is not refrigerated but in boxes on the shelf. Will it work as well with regular milk or is there an alternative.
Debbie