Homemade Yellow Cake Mix

Apr
29

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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!
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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!
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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.



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Comments

  1. CindyP says:

    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. Ms E says:

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

  3. Sheila Z says:

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

  4. Diane says:

    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. shirley says:

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

  6. monica says:

    :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. Linda says:

    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. Heidi says:

    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!!!

  9. Cyndi Lewis says:

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

  10. JeannieB says:

    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!!

  11. Nancy in Atlanta says:

    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:

  12. Kathleen H from Bloomington IN says:

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

  13. Darlene says:

    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

  14. Kathleen H from Bloomington IN says:

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

  15. Marley Delarose says:

    :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.

  16. Sarah Brewer says:

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

  17. June Gregory says:

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

  18. Tammy says:

    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.

  19. Kris7 says:

    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

  20. trish says:

    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

  21. Bev says:

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

  22. Alexandra says:

    :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?)

  23. Michelle says:

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

  24. BuckeyeGirl says:

    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:

  25. amy says:

    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

  26. Karen says:

    :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:

  27. Kris says:

    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!

    • Suzanne McMinn says:

      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!

  28. Christine says:

    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. ;)

  29. Rose says:

    Do I want the recipe? YES!!!!

  30. Donna says:

    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:

  31. Karen Templeton says:

    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?

  32. Kim W says:

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

    Blessings from Ohio…

  33. Amber says:

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

  34. Sharon says:

    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.

  35. Barbara says:

    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

  36. Laurie in NJ says:

    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:

  37. Jenny Sterling says:

    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!

  38. Terri says:

    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.

  39. Amy W. says:

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

  40. JOJO says:

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

  41. Sandy says:

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

  42. Linda Watters says:

    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

    • Suzanne McMinn says:

      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!

  43. Ruth Bloch says:

    Hi Suzanne:

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

    • Suzanne McMinn says:

      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!

    • Riverdog says:

      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.

  44. ruth b says:

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

    thanks!

  45. Riverdog says:

    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.

  46. Colleen says:

    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:

  47. DIXIE says:

    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!

  48. Abby Hanson says:

    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.

    • Suzanne says:

      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.

  49. Abby Hanson says:

    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).

  50. Abby Hanson says:

    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

  51. Wendy R says:

    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!

  52. Laura says:

    Again~Just Brilliant!!!!

  53. TXLady says:

    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.

  54. Akebia says:

    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.

  55. Theresa says:

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

  56. Tyler says:

    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.

  57. Sonia says:

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

  58. Emily says:

    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.

  59. Judy says:

    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!

  60. Judi says:

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

  61. Judi says:

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

  62. Kelly says:

    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!

  63. Kathleen Lacey says:

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

  64. barb says:

    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

  65. Denise says:

    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.

  66. Jennifer Cote says:

    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””!

  67. Hayley says:

    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!

  68. ELAINE LAFREB=NIERE says:

    :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!

  69. ELAINE LAFREB=NIERE says:

    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:

  70. ELAINE LAFREB=NIERE says:

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

  71. Joni says:

    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!!!!!

  72. Joni says:

    Gonna look for a white one now!!

  73. Karis says:

    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!

  74. Robin says:

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

  75. elm18 says:

    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! :)

  76. Mrs. Sugar says:

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

  77. Erik says:

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

  78. kiwigonian says:

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

  79. FlyFishinWife says:

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

  80. MK says:

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

  81. pancakesandpaper says:

    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.

  82. bouncedancer says:

    (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.

  83. bouncedancer says:

    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.

  84. MousE says:

    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!

  85. JennsPeacorn-Blogger says:

    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

  86. rasnas says:

    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?

  87. rasnas says:

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

  88. TxFarmGal says:

    I’m so glad to find this web site. Even as recently as this morning, I went to a Save A Lot store because I had read somewhere that Ginger Evans cake mixes were still 18.25oz. I was really irked to find out we drove all the way over there…to find 16.5oz cake mixes! I have a couple Cake Mix Doctor cook books that I really love, and when I went to her site, don’t quote me on this, but it seems like I remember her saying that the newer, smaller mixes aren’t as good, that they somehow lack structure. I’m not an expert in that; all I know is what I like. I look forward to trying both the yellow cake mix and the white cake mix recipes. Thanks for posting these!

  89. NanaR says:

    How do I save these recipes? Can I “Pin” them some how? Thanks.

  90. brookdale says:

    NanaR, see this in the above recipe (and in all her recipes):
    “See the homemade yellow cake mix recipe at Farm Bell Recipes to save it to your recipe box.”
    Just click there and you will go to Farm Bell.
    Sign in and you can then save it to your own recipe box there.
    Hope this helps!

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