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Homemade Yellow Cake Mix

Submitted by: suzanne-mcminn on July 6, 2010
4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5
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Homemade Yellow Cake Mix

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.

Featured on CITR

Difficulty: Easy

Servings: 10-12

Prep Time: 5-10 minutes   Cook Time: varies  

Ingredients

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


Directions

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-inch 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!

Update: I have two sizes for yellow cake mix now. 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!)

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-inch cake rounds — 25-30 minutes
13 x 9-inch pan — 40-45 minutes
cupcakes — 15-20 minutes
tube/bundt pan — 45-50 minutes

Categories: Cakes, Desserts, Ingredients & Mixes

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Reviews

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  1. 6-23
    10:54
    pm
    Profile photo of DancesInGarden

    I made the larger size recipe as cupcakes tonight. I got 28 cupcakes out of the batch. My daughter needed 27 for her class tomorrow, so I didn’t get to taste any. However she ate the “extra” one tonight after they had cooled, but not frosted yet.

    “This is, without a doubt, the best cupcake I have ever eaten. It is perfect and spongey and I love it”. Those are words from an 11 year old, who is quite serious about her baked goods LOL!

    The recipe was easy to follow and mixed up nicely with no problems. They rose nicely and the cooking times given were accurate. All of the ingredients are pantry staples, and it didn’t take any longer to make than a boxed mix….so I guess I don’t have any excuses for using a box ever again.

  2. 8-5
    12:38
    am
    Profile photo of chandapie

    I made this cake for my husband’s birthday and he was so thrilled! He said it reminded him of his Nana’s cake. She used to make it just for him on his birthday when he was young. It actually brought tears to his eyes! Thank you so much for this recipe! I used the no-cook fudge frosting to ice it and it sure was a hit!

  3. 4-15
    5:02
    pm
    Profile photo of Lydia

    Can I use 1/3 cup of oil in this recipe.
    Could someone answer.
    Thank you.

  4. 4-15
    8:30
    pm
    Profile photo of DancesInGarden

    I used this recipe again for Easter, and used oil instead of softened butter (in the same measurement so 1/2 cup) and it turned out fine. I would think 1/3 cup would be alright, just be very sure not to overbake. I did not make it as a mix, but rather used it right away (just in case that makes a difference, as I used milk rather than water and dry milk).

  5. 4-19
    6:24
    pm
    Profile photo of Lydia

    Bye bye box cake mix made came out great I use 1/3 cup oil and the butter
    And. I use the whole milk but is comes in powder form .the cake game out wonderful
    Thanks for posting.
    Lydia

  6. 8-18
    1:13
    pm
    Profile photo of Teresa

    I’ve used this so many times – always very tasty. Especially enjoy as an apple dump cake concoction. Baking with pumpkin puree (emptying out my freezer from last yr’s harvest!) as I type this.
    Thank you = such a handy, versatile, tasty recipe!

  7. 5-11
    3:29
    am
    Profile photo of cityMousE

    I don’t know what I did wrong. I followed this and it wouldn’t set in the middle, and had large holes throughout the cakes. Perhaps my baking powder was off somehow, I did something wrong, but this didn’t work for me. Ideas?

  8. 7-26
    4:20
    pm
    Profile photo of

    This is such a great idea I had to try it.

    I had one issue if anyone can help. My batter

    once

    I began making the cake with the scratch recipe had

    an odor of …just flour. I worried the cake would

    taste odd not cake-like.

    It was good once cooked , but I did use it for a

    pineapple-upside down cake, With out the pineapple

    I wonder would I have this issue?

    I used fresh flour and baking soda and fresh power

    I like this a lot and today I trying it with

    apples.

    Thanks

    just bea

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