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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!)
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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!
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!
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
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And ummm, yea, I’d love Aunt Ruby’s Lemon Iced Cake… did I miss where it can be found??
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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.
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Thanks
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I don’t want your weight-gain on my conscious. lol
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Love your site.
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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
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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?
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BTW, I found your book at Wally World today. Thanks for getting me hooked on that first chapter.
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I LOVE yellow cake! Yellow cake with chocolate icing! I copied this down!
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Blessings from Ohio…
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Smiles, Barbara
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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!
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http://chickensintheroad.com/blog/2008/09/12/old-fashioned-chocolate-cake/
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Thanks.
Linda
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Was wondering what you would use as a substitute for the milk powder if someone is allergic? Would soy powder work?
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thanks!
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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.
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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.
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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!!!
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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!
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http://chickensintheroad.com/blog/2008/09/12/old-fashioned-chocolate-cake/
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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
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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”"!
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SUGAR*^^ COME*(HOME FROM SCHOOL)
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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.
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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.
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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