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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!

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133 Comments

  1. 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

    • Profile photo of Gemma Stafford 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😉

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

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

  2. 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?

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

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

  3. 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?

    • Profile photo of Gemma Stafford 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 🙂

  4. Profile photo of sandig56 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?

    • Profile photo of Gemma Stafford 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 🙂

  5. Profile photo of Alma LV 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

  6. Profile photo of Alma LV 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

  7. 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

    • Profile photo of Gemma Stafford 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 🙂

  8. Profile photo of Marilyn.J 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

    • Profile photo of Gemma Stafford 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 🙂

  9. 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

    • Profile photo of Gemma Stafford 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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