;

Homemade Yellow Cake Mix

Apr
29

img_74753
Any recipe that calls for a yellow cake mix can be made better with a scratch cake! It’s easy, so why not? This homemade mix (my own creation and tested to perfection, inspired by my frustration with recipes that call for a yellow cake mix but don’t tell you how to make the recipe with a scratch cake) makes a light, moist cake you can count on every time. You can make batches of cake mix ahead of time and take one out just like a cake mix, or make the mix one at a time as needed.

Update: I have two sizes for yellow cake mix. Most recipes (especially bar and cookie recipes) calling for a yellow cake mix require the smaller size mix. When making a yellow cake as a stand-alone cake, however, the larger size is nicer. (Cake mixes actually make relatively small cakes!)

Printer-Friendly Printer-Friendly
How to make Homemade Yellow Cake Mix:
(This is the standard size mix for recipes calling for an 18.25 ounce mix.)

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk

Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!
img_74712
To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix:

Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

Or to make a basic yellow cake, use the following instructions.

Cake mix directions:.

1 recipe Homemade Yellow Cake Mix
3/4 cup water
1 teaspoons vanilla
1/2 cup butter, softened
3 eggs

Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

8″ or 9″ cake rounds — 20-25 minutes
13 x 9 pan — 35-40 minutes
cupcakes — 12-15 minutes
tube/bundt pan — 45-50 minutes

Don’t overbake! You’ll dry out your cake.

NOTE: If you don’t like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk.

Have you ever read the label on store-bought cake mixes? They’re packed with additives, preservatives, artificial coloring, oils, corn syrup, etc. Make up several batches of Homemade Yellow Cake Mix at a time, store in the pantry, and whip ‘em out any time for a quick, easy cake with none of that stuff!

Let them eat (homemade) cake!
img_75244
For a bar recipe using this homemade cake mix, see Salted Nut Bars. (Uses the standard size recipe.)

To make stand-alone yellow cakes (or cake recipes calling for a yellow cake mix) using a larger size recipe (remember, bar and cookie recipes work best using the standard size above), directions are as follows:

3 cups all-purpose flour

2 cups sugar

1 tablespoon baking powder

1/2 cup non-fat dry milk

Combine flour, sugar, baking powder, and non-fat dry milk.

To replace in recipes calling for a yellow cake mix: 
Use in any recipe calling for a yellow cake mix as a base (add 1 1/2 teaspoons vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

Or to make a basic yellow cake, use the following instructions.

Cake mix directions:

1 recipe Homemade Yellow Cake Mix

1 1/4 cups water

1 1/2 teaspoons vanilla

1/2 cup butter, softened

3 eggs

Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

8″ or 9″ cake rounds — 25-30 minutes

13 x 9 pan — 40-45 minutes

cupcakes — 15-20 minutes

tube/bundt pan — 45-50 minutes

See the homemade yellow cake mix recipe at Farm Bell Recipes to save it to your recipe box.



See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on April 29, 2009  

More posts you might enjoy:


Sign up for the Chickens in the Road Newsletter



Comments

111 Responses
RSS feed for comments on this post | TrackBack this post

  1. 4-29
    1:49
    am

    There are a lot of recipes out there calling for a cake mix, if I wanted to make a box cake, I wouldn’t be looking through recipes!! You are so brilliant……thank you one more time for bringing the “scratch” back to a basic yellow cake that can be used in so many ways!! Once again (I’ve been saying this daily lately, I think) brilliant!!

    And ummm, yea, I’d love Aunt Ruby’s Lemon Iced Cake… did I miss where it can be found??

  2. 4-29
    2:09
    am

    How wonderful, thank you for the alternative to a commercial option! Is the mix good for cupcakes too??

  3. 4-29
    5:02
    am

    Bright yellow cake. I bet you are using farm fresh eggs with dark orange yolks!

  4. 4-29
    5:05
    am

    You did it again. :snoopy: Now I have to buy dry milk this weekend. lol. That is ok. Your recipies always come out great when I make them. And so easy and better for you than the box kind.

    I was thinking I will have to get a little binder for all your recipies so I can find them easy. lol. You are going to have enough for a cook book soon.

    Speaking of. I bought a big thing of strawberries. I should look up your recipe on makeing jelly and try it also. :) Yep I think I will. It looks like I will be doing some baking this weekend. lol.

  5. 4-29
    5:07
    am

    Do I want the recipe?? Does a wild bear %&*# in the woods??? :yes:

  6. 4-29
    5:43
    am

    :wave: This may be a perfect cake for hubby special birthday–especially since he finished the beautiful ‘Chicken Condo’! His is May 7 and he loves yellow cake! :hungry:

  7. 4-29
    5:51
    am

    You mean you have to ask? When have you shown us food and we didn’t want the recipe?LOL This is a great idea homemade cake mix. You think of everything don’t you? Thanks again for another wonderful recipe.

  8. 4-29
    5:56
    am

    Yes, you can use it for cupcakes!

  9. 4-29
    6:14
    am

    OMG! Woman!!! now you have to come up with a white one ya know! LOL The ramps ARE WONDERFUL!! THANK YOU! I fried a couple with just 3 pieces of bacon – my mouth watered the whole time. I have a couple left that I am going to make for the Milk Man when he wants some breakfast this morning. Thanks so much for those!!!! and the book is a “I cant set it down till I’m done’ kind of read!! Great Job Suzanne!!!

  10. 4-29
    6:46
    am

    I know what I’m making today! :heart:

  11. 4-29
    7:18
    am

    I’ve got a white one, too!

  12. 4-29
    7:19
    am

    What a great idea, I will make some mix this weekend. It is scary to read the ingredients on the box mix, I need to elminate so much of the ‘stuff’ that is in prepared food and stick to simple ingredients. Thanks lady!!

  13. 4-29
    7:34
    am

    I’m afraid this brings back memories of my first scratch cake – my excuse is that I was only 16. Made a marble cake. It was truly marble – if I’d dropped it on the floor it would have shattered. We couldn’t eat it, so offered it to the fat dog next door who always ate any food offered her – no! Poor thing turned away from it. I have no idea what went wrong – sounds like too much flour now. That was almost 50 years ago!!!! Oh, the stories I could tell of my attempts to make something edible. See why I’m bake-shy? :purpleflower:

  14. 4-29
    7:43
    am

    I will definitely make some yellow cake mix! Now, I want Aunt Ruby’s recipe. Wahoo! :shimmy:
    Thanks

  15. 4-29
    7:45
    am

    I will NOT tell you how to mix this up so that you can make individual cakes in a mug. In the microwave. In 3 mins.
    I don’t want your weight-gain on my conscious. lol

  16. 4-29
    7:47
    am

    P.S. Can we have the white one too???? Just asking :hungry:

  17. 4-29
    7:55
    am

    :sheepjump: I can’t wait to try that cake with fluffy white icing and coconut. (although, the white would be better…) You are super to share these recipes with us.

  18. 4-29
    8:11
    am

    I love this recipe. I hate giving my kids all that artificial junk. Definately going to try this. Looks real easy and convenient too!

  19. 4-29
    8:32
    am

    Is there really 2 cups of sugar in a cake mix??????? OMG!! I’ll use Splenda.

  20. 4-29
    8:35
    am

    That’s why cake is so darn good……

  21. 4-29
    9:18
    am

    Just yesterday I was thinking that I needed an easy yellow cake mix and was looking around the net and your site and then what do ya know here it is today…I already have a basic chocolate cake mix that is my standard chocolate cake now..the hubby and kiddo won’t even eat another choc cake…I guess the next cake I make is gonna be this yellow cake and yes to wanting the white and lemon cake recipe….

    Love your site.

  22. 4-29
    9:43
    am

    You must be inside my head.

    I made chess cake/gooey butter cake the other day and was thinking about home-made yellow cake mix. I would rather bake totally from scratch. Maybe next time.

    I think we are all chanting:
    Great-Aunt Ruby’s Lemon Iced Cake…Great-Aunt Ruby’s Lemon Iced Cake. (please)

    Kris7
    Working hard at http://www.sccworlds.com

  23. 4-29
    10:01
    am

    My husband loves lemon. Is this what you call a tease????? I am definetly going to try this cake mix. Wish I had known about it last week for my birthday. No worries, my daughters 22 is this week and my son’s 26th is next week. Whew! I’m exhausted just thinking about it! lol

  24. 4-29
    11:04
    am

    I will add this to my “to try” list. I have been looking for a really good cake from scratch recipe.

  25. 4-29
    11:29
    am

    :D :purpleflower: Suzanne, I really love your blog but you cannot, I repeat, cannot, tease us by mentioning another awesome recipe and then leaving us in the dark. Please, please give us the recipes for Aunt Ruby’s cake and the white cake. (You like to see us beg, don´t you?)

  26. 4-29
    11:44
    am

    What a great idea! I never thought of premixing and storing!!

  27. 4-29
    12:13
    pm

    SUZANNE!!!! You TEASE you!!!! Lemon? I LOVE lemon!!! I want lemon!!! *grabs Suzanne by the shirtfront* -give-me-LEMON-!!! ok… I’ll calm down now. “May I please have Great-Aunt Ruby’s Lemon Iced Cake, made with Homemade Yellow Cake Mix?” :hungry: I’ll behave, I promise!

    Your Great-Aunt Ruby must be the smartest Aunt anyone could have to have come up with both a yummy lemon cake AND a man/woman’s side of the road theory!!!

    Please tell us how to be as wonderful as she is? :wave:

  28. 4-29
    12:33
    pm

    Thanks so much for posting this! I quit buying store mixes because of all the scary stuff in them and am always looking for a good homemade recipe! Thanks again

  29. 4-29
    12:41
    pm

    :snoopy: I love homemade mixes without the added chemicals and I’ve been substituting Splenda for the sugar to make them more Diabetic friendly. Of course I’d also love to see Great Aunt Ruby’s Lemon Iced Cake recipe too! :heart:

  30. 4-29
    1:02
    pm

    I’ve got to ask – what’s the point of the powdered milk? Can I sub reg milk for part of the water and get the same results? I don’t think I have room in my cupboard for another canister of anything!

  31. 4-29
    1:20
    pm

    Cake mixes include dry milk, and recipes that call for a yellow cake mix as a base vary in many ways by what they call for to be added to the cake mix, depending on the recipe. In order for a homemade mix to work in recipes as a base, it needs to include dry milk just as a store-bought mix would so that it will react in recipes as expected. If you’re making the mix as a basic yellow cake, it would be fine to go ahead and use 1 1/4 cups milk (instead of water) and leave out the dry milk!

  32. 4-29
    2:16
    pm

    Thank you! :happyflower:

  33. 4-29
    2:19
    pm

    Oooh, now we’re talkin’! I love cake. Do share your white cake recipe with us too, please. :hungry:

    BTW, I found your book at Wally World today. Thanks for getting me hooked on that first chapter. ;)

  34. 4-29
    3:34
    pm

    Do I want the recipe? YES!!!!

  35. 4-29
    4:25
    pm

    Yummmy. I love cake. I have to agree. The storebought cake mixes now, are PATHETIC – they are light as AIR and have basically NO flavor. I like heavy/dense cake..some texture and def. some TASTE.
    I LOVE yellow cake! Yellow cake with chocolate icing! I copied this down! :sun: :happyflower: :snoopy: :woof:

  36. 4-29
    5:07
    pm

    This looks terrific :hungry: …but I live about a mile above sea level. D’you think adding a 1/4 c. extra flour to the recipe — as you have to with most store-bought mixes — would work as a high altitude adjustment?

  37. 4-29
    5:45
    pm

    Karen, I really don’t know. I’ve never had any first-hand experience with high altitude baking! I would think that the usual adjustments that you’ve tried before would work.

  38. 4-29
    6:49
    pm

    THIS IS AWESOME!!! :snoopy: Our family’s favorite cake is yellow cake w/chocolate icing!! Thanks!

    Blessings from Ohio…

  39. 4-29
    8:14
    pm

    I think you should publish a Chickens in the Road cookbook! :ladybug:

  40. 4-30
    9:55
    am

    I would like to know how to halve this recipe as there are only two of us and a 13×9 or a two layer is way too much. Would this be easy to do? How do you use half an egg, the white or the yolk. Seems to me you need the yolk for the ‘yellow’ cake.I want to make the mix, but am not sure how to make a small cake out of it.

  41. 4-30
    9:59
    am

    Hi, Sharon! I haven’t tried that, so you’ll have to experiment. For a yellow cake, I would definitely use the yolk not the white to “split” an egg. Let me know how it comes out!

  42. 4-30
    10:42
    am

    DARLENE!!!! You have to tell how to mix for a mug of cake!! Jumping up and down here to know! Tell! Tell! Tell! Please?
    Smiles, Barbara

  43. 4-30
    7:07
    pm

    Hi Suzanne,

    I have powdered whole milk, not non-fat. Do you think I can use that in this recipe with the same results?

    Also, PLEASE post the lemon cake recipe!!! It is a moral imperative! :chef:

  44. 4-30
    8:36
    pm

    Laurie, I haven’t tried that, so I can’t say for sure, but I can’t think of any reason why that wouldn’t work just fine!

  45. 5-1
    6:12
    am

    Thank you so much for posting the homemade yellow cake mix recipe! I’m always on the look out for recipes that don’t use preservatives, artificial dyes/ingredients, etc, so THANK YOU!

  46. 5-1
    7:30
    am

    Perhaps you could make the whole recipe then wrap one half well and freeze it for later. Also, on halving the egg, I would mix the egg up in a measuring cup, then use half of the whole thing. Not that I am an expert baker, I just thought those might be helpful.

  47. 5-1
    7:40
    pm

    Thanks for sharing this wonderful recipe. I’m printing it out and will definitely use it. What a great money saver!

  48. 5-7
    8:51
    am

    Sounds so good–can I add coco to make chocolate mix?
    :fairy:

  49. 5-7
    8:55
    am

    I can’t say as I haven’t tried that, but my very favorite homemade chocolate cake in the world is here:
    http://chickensintheroad.com/blog/2008/09/12/old-fashioned-chocolate-cake/

  50. 5-12
    3:44
    am

    Wonder if you could use powdered vanilla when you make up this dry mix?

  51. 5-24
    3:20
    pm

    What can you substitute for the powdered milk in this recipe if you wanted to make this cake mix fresh without storing it? I never have powdered milk on hand.

    Thanks.

    Linda

  52. 5-24
    3:50
    pm

    Linda, you’d go ahead and use regular milk in place of the water and just take out the powdered milk. I need to do this recipe if you’re making a cake straightout, not using a recipe that uses a mix as a foundation, to show that!

  53. 6-16
    5:10
    am

    Hi Suzanne:

    Was wondering what you would use as a substitute for the milk powder if someone is allergic? Would soy powder work?

  54. 6-16
    2:35
    pm

    Hi, Ruth! I really don’t know as I’ve never tried that. The best thing I could say is give it a shot and see how it works out!

  55. 6-17
    1:43
    am

    lol ok i will!!!! will report back!

    thanks!

  56. 7-4
    12:24
    pm

    Well tried the yellow cake last night and was really good. I turned it into the Rum cake recipe from Bacardi with a lot of tweaking. I used bananas 1 cup, along with 1/2 cup of Banana Rum mixed with water and Canola oil. For the glaze I used the Banana Rum also. Anyway it was great and it started out with your yellow cake mix.

    Do you have a mix for a Chocolate cake mix ? Now that would be the bomb.
    You could also use the mix for Red Velvet Cake by adding 1 tsp of vinegar 1 tbls of cocoa, and 3 tbs of Red Food Coloring. Top it off with Cream Cheese Icing, and you can swear you were in the kitchen baking all day long.

  57. 7-4
    12:56
    pm

    There is no doubt that you can substitute milk in the place of milk powder. Most of the time if a recipe calls for milk any type of milk will do. Whole milk, 2% milk, skim milk, or powdered milk. If you don’t say anything to anyone the only one who will know what you did is you.

    If someone does notice make the adjustment the next time and say I make the same way every time. Trust me they will still eat what ever you make. Anything beats the store bought junk.

  58. 8-21
    10:58
    pm

    you just saved me from staying up all night searching for a recipe instead of getting the sleep I need for my 7am morning tomorrow. you’re a life saver.

    I plan on mixing up batches of this godsend and turning some into key lime pie cupcakes soon! YAY!

    thank you thank you thank you!!!

    :chef:

  59. 8-26
    8:31
    am

    This rcipe is great< I found it while looking for an easier way to prep cakes , my brother and I are gertting readu to open a bakery, and we donnot want to use "commercial" mixes like most bakeries do, I have found to make a white cake, simply use eggs whites instead of yolks, and chocolate add some cocoa powder and melted chocolate, This mix is so versatile, and will really save us in the long run on prep work, we plan on mixing it in 55 gallon food drums since we will be going through it like crazy!~!!! Thanks again!

  60. 10-5
    12:41
    pm

    What is the purpose of the non-fat dry milk in here? Is there something else I can substitute or can I just leave it out? I need a mix that is milk-free.

  61. 10-5
    12:45
    pm

    The dry milk is a replacement for the actual milk that would be used if making directly from scratch. To make the mix easier, you can add dry milk–makes baking the cake from the mix faster. (Store-bought cake mixes usually include powdered milk, which is why you just add water.) But, if you use something else in your cakes (such as soy milk?) you could leave the dry milk out of the mix and use milk instead of water when reconstituting.

  62. 10-5
    12:46
    pm

    Oops! Just saw all of the previous comments. I couldn’t get to them before! I guess I’ll just search and see if I can find something that’ll work as a substitute or run to the store for more rice milk (what I usually use in place of cow’s milk).

  63. 10-5
    12:50
    pm

    Hi! Me again…I found a great substitutions website. Anyone else wondering if they can make this without the milk powder or without milk — go to http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

  64. 10-5
    12:53
    pm

    Thanks, Abby!

  65. 10-24
    1:51
    am

    Suzanne,

    Is the recipe for the homemade cake mix equal to one whole box of store bought cake mix? Or do I only need to used a portion of it to the “wet” ingredients? Thanks!

  66. 10-24
    5:21
    am

    You can use it in replacement of one box of cake mix!

  67. 11-14
    8:58
    pm

    Again~Just Brilliant!!!!

  68. 11-15
    1:22
    pm

    That looks delish and I would love to try the lemon cake…One of my favorites. I love to make mixes to use when I am in a hurry ..I just made cornbread mix…it’s so easy to use prepackaged mixes and the ones you make are soooooooo much better. I have in my life time used a few cake mixes but I have for the most part wondered what was so hard about measuring out the few ingredients it takes to make a cake …especially when you consider that the end result is ssssssoooo much better. Thanks for the recipe.

  69. 11-30
    10:03
    am

    We make our own cakes at home from scratch using good quality ingredients, and nothing artificial. I dont really understand this cake mix thing at all! You may as well just go and buy a ready made cake! Maybe its a cultural thing and I’m missing the point, but I’ve never seen cake mix for sale (and whatever is pudding mix?) in the UK.

  70. 1-20
    9:44
    pm

    I love your homemade fixes for storebought goodies. LOVE. THEM.

  71. 1-28
    9:30
    pm

    I made these into cupcakes and they were delicious! They are so light and flavorful. I actually used vegetable shortening instead of the butter (I will make 2 more times using butter and then oil to see which I like best). I got 28 golden cupcakes out of a single recipe. Certainly one of the best yellow cake recipes I’ve ever tried, I think the milk powder does it for me. I think it adds a taste not having the powder doesn’t add.

  72. 2-3
    4:02
    pm

    I LOVE YOU!!! thank you for this! :snoopy: i have been looking for a simple recipe like this for ages!

  73. 2-3
    4:33
    pm

    Does this mix equal one box of store bought cake or will I have to measure it out? Either way it is awesome to have a homemade option.

  74. 2-3
    7:39
    pm

    Emily, it’s equal to a cake mix box.

  75. 2-14
    3:07
    pm

    My house smells so good! I made this today – just found out my younger daughter became engaged last night and they are coming for dinner! This will be dessert – probably along with your chocolate pudding cake!

  76. 2-14
    6:52
    pm

    I love your yellow cake mix recipe! Do you have one for a chocolate cake?

  77. 2-14
    6:54
    pm

    Oh and how do you get your cakes to bake so beautifully? My cakes always crack and rise really high on the top! :(

  78. 2-14
    7:06
    pm

    Hi, Judi. You can find my chocolate cake recipe here:
    http://chickensintheroad.com/blog/2008/09/12/old-fashioned-chocolate-cake/

  79. 6-9
    10:51
    am

    You saved me! I normally bake from scratch, but found a recipe calling for cake mix that I wanted to try. A web search brought me to you and your cake mix recipe. Thank you, thank you, thank you! My husband’s birthday cake was saved… and it’s from scratch!

  80. 6-21
    1:24
    am

    Thanks for the delicious Lemon cake recipe from your Aunt Ruby.

  81. 7-10
    1:26
    pm

    thank you so much .
    i want to pass on a recipe that i love but that I always believed would be improved if i had a substitute for the store bought cake mix
    1 yellow cake mix, 1 vanilla instant pudding mix, 5 eggs, 3/4 C whiskey, 3 tablespoons sour cream, 3/4 C canola oil, toasted chopped pecans. mix, then spoon batter in 2 small greased loaf pans
    350 degree oven

  82. 10-4
    12:12
    pm

    I have a very similar recipe that I use for almost every cake I bake at my house – my whole family loves it! Yesterday, my daughter was invited to a birthday party (she is 4 years old). When she was served a piece of cake (purchased at the local Walmart bakery – as the mother proudly proclaimed. My daughter took one bite, pushed the plate away and whispered to me that she couldn’t eat that cake. I asked her why (she LOVES cake normally) – she stated “because it doesn’t taste like yours”. That simple statement from my 4 yo made me feel so good! I am so glad I make the effort to make everything homemade that I can for my family.

  83. 12-10
    10:41
    am

    Thanks so much, Suzanne. I was going to experiment, since I really don’t like those cake box mixes… It seems overpriced for such simple ingredients, plus you get more trash- a whole cardboard box for a little bit of sugar and flour! Conspiracy theory: I suspect they also use msg in the mixes (while calling it “natural flavoring”, since msg IS natural…) I detect a curious taste in the mixes sometimes. Yummy but… hummm… not so natural?
    I’m going to use half a recipe to replace the small box of cake mix called for in this recipe: http://pccuisine.com/pumpkin-streusel-recipe.html
    Again, I thank you””!

  84. 12-24
    1:45
    pm

    I’m so glad I found this recipe, it saved me from having to go to the store on Christmas Eve just for a box of yellow cake mix! I also prefer to make things from scratch because you skip all those additives and preservatives, so I will definitely be making some of this mix for the future!

  85. 1-4
    10:37
    am

    :yes :eating: : :hug: I HAVE TO TELL YOU, YOU ARE AWESOME WITH YOUR RECIPES. I WAS BORED ONE DAY & WANTED TO MAKE A CAKE. SO I GO TO MY CABINET & GUESS WHAT NO CAKE MIXES, SHORT ON CASH SO I DECIDED TO LOOK FOR A RECIPE FOR HOMEMAKE CAKE. THATS WHEN I DISCOVERED YOUR CHICKENS IN THE ROAD PAGE. OH MY GOD, THATS ALL I CAN SAY. THIS HOMEMADE CAKE IS TO DIE FOR. I USED ALMOND IN THE RECIPE INSTEAD OF VANILLA (THAT IT CALLED FOR)AND I HAVE BEEN MAKING THIS CAKE EVER SINCE. AT LEAST EVERY TWO DAYS, ITS SO EASY & DELICIOUS. THEN I DECIDED TO ADD A FEW THINGS TO IT IN MY OWN WAY. AFTER MIXING THE CAKE MIX & POURING IT INTO THE PAN TO BAKE IT, IN ANOTHER BOWL I MIX ABOUT A CUP OF RICOTTA (MORE OR LESS DEPENDING ON THE SIZE PAN YOUR GOING TO USE) WITH 1/2 CUP SUGAR, SHOPPED MARCHIANO CHERRIES & ABOUT 1 TEASPOON OF THE SAME KIND OF FLAVORING YOU USED IN THE CAKE MIX. MIX WITH MIXER TILL CHERRIES ARE CHOPPED UP A BIT, POUR INTO THE SAME PAN (ON TOP OF RAW CAKE BEFORE BAKING)BAKE @350 FOR ABOUT 20-25 MINS. OR UNTILL GOLDEN. WHEN COOLED, SPRINKLE WITH CONFECTIONARY SUGER. SOMETHING SO DELCIOUS, SO INEXPENSIVE & SO EASY. IT’S REALLY AMAZING. THANK YOU FOR YOUR OUTSTANDING RECIPES & GOD BLESS!

  86. 1-4
    10:42
    am

    CHOPPED* ELAINE LAFRENIERE* MY GRANDSON IS SO FUSSY, HE USUALLY DOESN’T LIKE CAKES AT ALL, BUT HE’LL COE HOME FROM SCHOOL & ASK ME, GRAM NO MORE OF THAT CAKE LEFT? I’LL SAY, NO BIG DEAL DYLAN, I’LL JUST WHIP ONE UP REAL QUICK…….SO I DO! :shimmy:

  87. 1-4
    10:46
    am

    I GUESS THE BAKINGS PRETTY GOOD BUT MY TYPING STINKS…LOL
    SUGAR*^^ COME*(HOME FROM SCHOOL) :wave:

  88. 3-2
    10:22
    pm

    Soooo glad for this!! In great “homemade” cookbooks I find the “box mix” called for–are you kidding?? So I reached my limit, googled it, and found you! I’m only 35, so I’m no uptight granny! I can just tell when it’s not homemade. And a homemade Store Bought Cake would be better than these yucky hybrids! Box mixes are for junior high starters and kids! You ROCK!!!!!

  89. 3-2
    10:23
    pm

    Gonna look for a white one now!!

  90. 3-30
    8:38
    am

    Thank you! My favorite cake is from the cake mix doctor cookbook, but now that I want to avoid using cake mixes I haven’t made it in so long. I thought I had to figure out how to replace the mix on my own, but you have done that for me! I can’t wait to make my cake!!! Thank you!

  91. 4-1
    12:36
    pm

    you’re totally Awesome, but can you please give me the recipie to do the white cake too? Please?

  92. 6-3
    7:03
    am

    Hey Suzanne! I have a chocolate cake recipe I want to try but it calls for “DEVILS CAKE MIX” … I want to try making it from scratch! Would you have to have a HOMEMADE DEVILS CAKE Recipe to replace an 18.25 ounce Devils Cake Mix? Pls do! :)

  93. 7-24
    7:55
    pm

    Made this twice, now. Tastes great, very moist. Thanks so very much :heart:

  94. 10-2
    12:33
    pm

    Would this recipe work with cake flour? I really prefer the results with cake flour when I make a from-scratch cake.

  95. 1-12
    4:52
    am

    Thank you so much! I have moved overseas and been missing yellow cake! I will be trying this heaps!

  96. 1-25
    10:25
    am

    Found this via pinterest. What a great alternative to processed cake mix. Thanks for sharing! Can’t wait to try it.

  97. 6-5
    11:33
    am

    I notice this recipe does not have any salt. Is that a mistake?

  98. 8-9
    10:21
    pm

    I am so glad to have found this recipe AND your blog today! I baked a pineapple upside cake using a variation of your cake mix recipe…made some vegan substitutions…and it came out AWESOME!!! Good enough to serve to guests in the future! Thank you so much for sharing. I am sure I will find other uses for this recipe.

  99. 12-17
    11:00
    am

    (Those gravatars give me an instant headache! :bugeyed: :shocked: )
    Any recipe that calls for milk or cream or half-and-half, I substitute coconut milk from the can. If it looks too thick, I add a little hemp milk. The coconut milk that now comes in milk cartons or aseptic packages is too diluted and tasteless for my taste.

    Diabetics who substitute Splenda for the sugar should know about one study (from an MD who specializes in natural health) that shows that diabetics who used Splenda fared WORSE than diabetics who used sugar! My favorite substitute is half xylitol, half sugar. Using all xylitol instead of sugar can cause stomach upset, but the 1/2 & 1/2 xylitol/sugar doesn’t even upset my hypersensitive daughter’s stomach. It tastes just as good as 100% sugar but is less likely to cause that incessant craving for more.

  100. 12-17
    11:06
    am

    In reply to the person who prefers to use cake flour, I have a surefire substitute that is far superior to commercial cake flour, which uses bleached flour and leaves weird little holes in my cakes, leaving the rest of the cake too dense!

    For each cup of flour, first put 2 T corn starch (I found GMO-free corn starch in my grocery store) in the measuring cup and fill up with regular flour. This produces a super-tender cake.

  101. 5-10
    8:40
    pm

    Suzanne, by dry milk powder, do you mean non-fat instant milk? As that is all I can find in regular stores up here…. Thank you!

  102. 5-11
    5:25
    am

    Yes, I mean non-fat instant milk!

  103. 5-26
    1:23
    pm

    I had gotten an email via Taste of Home for Cherry Crumb Dessert and it looked so good but required “Yellow Cake Mix” (Blah!) I did a search on Google and saw your website title (first on the list I think) so came by. Yeah! Great post and idea! I started to go look in one of my “ancient” recipe books but glad I looked on the web instead. Thank you! I have looked at your “About” and love your web design. Sounds like you are totally enjoying your life. . . and what a life? !
    I had a bit of trouble getting “registered”. I ended up having to close my browser and reopen it – just in case it was my browser – b/c the registration page was minutes and not loading. Then, being a WordPress user, I wasn’t sure if I was to use my WP login or create one and then (probably OE Operator Error) my password failed … so it was tough getting here. But, I’m here! I thought you might want to know some of this to perhaps address it for anyone else who has the same questions I did.

    Looking forward to reading more of your blog (website) and I’m going to do a post on one of my blogs about finding your this recipe. It’ll be on my blog justputthepanonthetable.com (via WordPress).

    Thanks, Jenn

  104. 11-7
    3:57
    pm

    Ok, can I just say, while waiting for my butter to soften and eggs come to room temp, other than this recipe being a God send from my months of searching for a homemade non-toxic cake mix recipe(Thanks so much Suzanne, You ROCK!), the fact that I don’t have to “cream the butter, then add the sugar, then the eggs…one…at…a time” is soooo truly AWE-SOME!! I’m making the 3 cup cake mix recipe for my son’s birthday. He asked for a vanilla cake and knew just where to go for cake-liciousness. Now if I could just get a few farm fresh chickens to come into my backyard where I can love them & hug them & steal…er…relieve them of their dark-orange yolky goodness.

    Question: Can I add sour cream to the mix? If so, do I have to reduce or omit something?

  105. 11-7
    4:00
    pm

    You could use some sour cream in place of the milk.

  106. 11-7
    5:01
    pm

    Hmmmm…doesn’t sound as delicious as using milk, though. Ok thanks

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

IMG_2020











If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

61°F Partly Cloudy

Walton, WV

Calendar

April 2014
S M T W T F S
« Mar    
 12345
6789101112
13141516171819
20212223242526
27282930  


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!



Entire Contents © Copyright 2004-2013 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact