Cakes, Homemade Ingredients

Homemade Cake Mix

4.6 from 95 votes
Never buy box cake mix again when you make my Homemade Dry Cake Mix and just add a few wet ingredients to create one of the best cakes you'll ever enjoy!
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.

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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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Watch The Recipe Video!

Homemade Cake Mix

4.6 from 95 votes
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: 10 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: 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

  • 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
Cora Pelletier
10 months 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

Emma Ryan
Emma Ryan
4 months ago

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

Shavonne Thompson
Shavonne Thompson
2 months 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?

Kayy
Kayy
4 months ago

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
5 months ago

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!!

5 months ago

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?

Tabatha
Tabatha
3 days ago

Hi Gemma, ive just recently discovered your site and love it. My question is would I use this whole recipe in place of a boxed mix in a different recipe? My recipe requires me to add 1- 15.25oz boxed cake mix. (U.S.) to other things. So should I measure out 15.25oz? Or just use this whole recipe? Thanks so much!

Rena.Oh
22 days ago

Hi Gemma, it is Rena the newbie again. In the video you said it is okay to leave some lumps in the batter. Does this mean if we fold the batter too long, the cake texture will be dense? Will be trying this recipe when I get all the ingredients ready.

Porsche McGinnis
Porsche McGinnis
2 months ago

Hi Jemma, I want to add coffee to my cake so can I add dry milk to the dry ingredients to compensate for not using the buttermilk? Any suggestions?

Surbhi Pagaria
Surbhi Pagaria
3 months ago

Hi Gemma, hate to be that person but can you suggest me egg replacement for the recipe ? I know you have the list up on website but since this is a premix I would like to know from you what can be the best alternate. Thank you for your recipes, you are my most favourite ❤️

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford