This homemade yellow cake mix tastes better than any store-bought mix! Using real food ingredients from the pantry, making this recipe from scratch is easy! Use this cake mix in some of my favorite desserts, like Mini Chocolate Chip Scones and Slow Cooker Peach Cobbler.
Have you ever found a recipe that called for “just 5 ingredients,” but one of those ingredients was a box of cake mix? There are many great recipes out there (like this Blueberry Cobbler) that start with a box of yellow cake mix.
However, if you read the ingredients on the side of the boxed cake, you’ll see that there are 26 ingredients in a box of store-bought yellow cake… and 4 of the top 5 ingredients to avoid in food are included in that list!
THE BEST YELLOW CAKE MIX
The best cake mix from scratch is free from hydrogenated oils, easy to make, and healthier than store-bought!
Plus it can be made gluten-free! With the price of a gluten-free cake mix, this recipe will save you money and still taste amazing!
In my pre-real food days, I’ve had classic yellow cake mixes from Betty Crocker and Duncan Hines. This homemade super moist yellow cake beats out the box mix every time!
Topped with chocolate buttercream, it’s the perfect birthday cake! (This Peanut Butter Frosting is excellent too!)
SIMPLE INGREDIENTS FOR THE FLUFFIEST YELLOW CAKE MIX
- All-purpose flour or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- Granulated sugar
- Baking powder
- Salt
HOW TO MAKE CAKE MIX
Step 1. Measure out the flour, sugar, baking powder, and salt.
Step 2. Layer in a mason jar to store for later or add to a large bowl for making cake now.
BEST YELLOW CAKE RECIPE
- 1 batch of homemade yellow cake mix (recipe below)
- unsalted butter
- coconut oil
- milk
- vanilla extract (here’s how to make it homemade)
- eggs
HOW TO MAKE YELLOW CAKE FROM SCRATCH
Step 1. In a stand mixer using the paddle attachment in the large bowl, beat the butter and coconut oil on medium for 2 minutes.
Step 2. Add the dry ingredients (homemade cake mix) and mix on low until it resembles coarse breadcrumbs.
Step 3. Add the remaining ingredients and mix on low until all the ingredients are incorporated well about 30 seconds.
Step 4. Butter and flour your cake pan(s) and bake at 350F. Use the following bake time:
- 9″x13″ glass pan for sheet cake, bake 25-30 minutes
- 9″ round cake pans, bake 20-25 minutes
- For cupcakes, bake 12-15 minutes (try these silicone baking cups for easy removal from the liner!)
- For a bundt pan bake 20-25 minutes
Note: The cake is made when a toothpick or butter knife inserted in the middle comes out clean. Allow to cool completely before adding vanilla or chocolate frosting (or your favorite cake topping).
YELLOW CUPCAKES
Follow the instructions for yellow cake with homemade cake mix. Pour batter into a 12-cup cupcake tin. (I like using these silicone baking cups.) Bake 12-15 minutes at 350F until a toothpick comes out clean. Let cool before frosting. We love chocolate buttercream frosting!
TURN YELLOW CAKE MIX INTO A GIFT
Layer the cake mix recipe into a mason jar. Wrap the lid with a pretty ribbon or a scrap of fabric. Be sure to include the ingredients and directions for making the cake on a card or label.
FAQS
What flavor is yellow cake mix?
Yellow cake refers to the flavor of vanilla custard (this is the classic French way of making ice cream from cream and egg yolks). This flavor mimics the custard taste by including the yolks.
What is the difference between a white cake mix and a yellow cake mix?
The difference between the white mix and the yellow mix is in the wet ingredients: eggs. White cakes use only egg whites. However, yellow cakes have the whole egg and the yolk, which gives them that custard flavor and color.
What can I add to the yellow cake mix?
You can get creative with different mix-ins, including dried fruit, chocolate chips, unsweetened shredded coconut, fresh berries, or chopped nuts!
How can I make a gluten-free yellow cake?
You can make a gluten-free yellow cake by using a 1:1 gluten-free flour mix in this recipe. I like Bob’s Red Mill.
EASY YELLOW CAKE MIX RECIPES
MORE CAKE RECIPES
- Homemade Chocolate Cake Mix
- Chocolate Peanut Butter Cake
- Homemade Lemon Cake Mix
- Healthy Pumpkin Cake
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Homemade Yellow Cake Mix
This homemade yellow cake mix tastes better than any store-bought mix! Using real food ingredients from the pantry, making this recipe from scratch is easy! Use this cake mix in some of my favorite desserts, like mini chocolate chip scones and slow cooker peach cobbler.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Makes the equivalent of one 18.25 oz box of yellow cake mix
- Category: Dessert
- Method: Bowl
- Cuisine: American
Ingredients
For Cake Mix:
- 2 ¼ cups all-purpose flour or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 1 ¼ cups granulated sugar
- 3 ½ tsp baking powder
- 1 tsp salt
For Cake:
- 8 Tbsp unsalted butter, softened
- 2 Tbsp coconut oil, soft
- 1 ¼ cups milk
- 1 Tbsp vanilla extract (here’s how to make it homemade)
- 3 eggs
Instructions
For Cake Mix:
- Measure out the flour, sugar, baking powder, and salt.
- Layer in a mason jar to store for later or add to a large bowl for making cake now.
For Cake:
- In a stand mixer using the paddle attachment in the large bowl, beat the butter and coconut oil on medium for 2 minutes.
- Add the dry ingredients (homemade yellow cake mix) and mix on low until it resembles coarse breadcrumbs.
- Add the remaining ingredients and mix on low until all the ingredients are incorporated well, about 30 seconds.
- Butter and flour your cake pan(s) and bake at 350F. Use the following bake time:
- 9″x13″ glass pan for sheet cake, bake 25-30 minutes
- 9″ round cake pans, bake 20-25 minutes
- For cupcakes, bake 12-15 minutes (try these silicone baking cups for easy removal from the liner!)
- For a bundt pan bake 20-25 minutes
Notes
Note: The cake is done when a toothpick or butter knife inserted in the middle comes out clean. Allow to cool completely before adding vanilla or chocolate frosting (or your favorite cake topping).
Nutrition
- Calories: 98
Is the nutrition info of calories the only info you have? I’m wondering about sodium content.
Hi April,
Yes, we do only list calories. You can check a free online app for full nutritional content. We don’t list nutritional content because recipes / ingredients vary so much from person to person. It’s best to use a calculator for your specific recipe and ingredients. Hope this helps.
How long does the mix last once it’s been put into a jar?
Hi Destinee,
If it is properly stored and tightly sealed, it should last 12 months in a glass jar at room temperature. Thanks for your question. Hope it helps.
Made this for my son’s first birthday smash cake. I substituted the granulated sugar with monkfruit sweetener and will top with a homemade zero-sugar whipped cream. It ended up taking close to 40-45 mins to fully bake (I used a 9″ round). So excited to try it out!!
Can I replace coconut oil with vegetable oil? Thank you for sharing your recipe! All of the new cake mixes at my store are 15.25 oz now and all of the recipes I want to make requires an 18.25 oz mixture.
Hi Paula,
We do NOT recommend swapping vegetable oil with coconut oil because of vegetable oil’s unhealthy and inflammatory effects.
I wonder if this recipe can be used for making cinnamon muffins. I’ve had a hankering for those recently, and I also wonder, what’s the best way to make the cinnamon crumb topping?
Can I make this recipe without a stand mixer?
Yes!
Why the mason jar??? I have original Bacardi recipe card…vintage 1977..fabulous.. Today its so,so cold and alas,I have everything but boxed cake mix. Thanks for including this yellow came mix recipe. Merry Christmas
Hey Tiffany!
I’m planning to make some fun cake shapes with your yellow cake mix pretty soon, specifically bunnies and butterflies, and I want to find out, what is the best way for me to make butterscotch frosting? Is it like making basic buttercream, with butter, powdered sugar, and vanilla?
From comparing with recipes online I’ll rate it a 5 even though I haven’t tried it yet. I’m assuming (and will test) that for high-elevation (above 3500 ft) that I could do as most boxes of mix do and add about 2 tbsp of flour. Sometimes extra water is needed as well, but an old recipe I’m working on has an extra egg in it, so that will likely be good enough.
Could almond milk in place of regular milk?
Yes!
Does this recipe make just one 9 inch round pan or two? Just curious if I should plan to double it. Thanks!
You’re probably okay with a single batch, Holly. This will make a 9×13 pan, and I’ve cut that in half to make a square cake and it was perfect!
I have a question in regards to making it a cake in mug format .. any suggestions using yur dry mix ? How many tablespoons would I use ?
I haven’t done this myself Franca, but this article should help! https://www.geniuskitchen.com/recipe/coffee-mug-cake-328252
Could I treat this like regular box mix and use 10 oz of soda as a binding agent?
You can certainly treat this like a regular box of cake mix! I’ve never personally used those mix + soda recipes before, but please let us know how it turns out!
I made a spicecake the other day, and I’ve got to say, it’s so amazing it’s not even funny! Mama Jane thought it would be too spicy for me, but I proved her so wrong! We even made homemade cream cheese frosting, with a little bit of Kerns mango nectar for extra zing! Mama Jane says that Philadelphia Cream Cheese is the best kind for this frosting, as it has a flavor that stands out compared to other generic brands. It’s like having gingerbread with frosting! I’m even sharing a piece with my neighbor, Dana, since today’s her birthday! So the next thing I wonder, how would I duplicate the cinnamon streusel loaf cake recipe? Or at least make something similar? I know it’s made like loaves of bread, but I’m not sure if I would use a bread machine for that, or just the oven.
This and it was great. Thanks for sharing.
Glad you liked it Grace!!
I wonder if this kind of cake can make the classic Twinkies. Would I need a special pan to make them?
Hmm… You could get away with a donut hole pan OR a muffin pan, if you didn’t mind them not being the traditional twinkie shape. I’d use coconut oil instead of butter for a denser sponge, and then inject w/cream after they’re cooled. You’d come really close!
What does a doughnut hole pan look like? Is it sort of like a regular doughnut pan?
This is the one I have: https://amzn.to/2KQam13
If I was to make the traditional Twinky shape, what kind of pan would I have to buy?
It looks like you need a “canoe” pan: https://amzn.to/2MT8WnX
What if I don’t have coconut oil? Can I just use olive oil?
That should work!
Mom and I made homemade chocolate twinkies this past December with your Chocolate Cake Mix, even using that recipe for homemade Jello Pudding from http://www.nourishingjoy.com/homemade-pudding-cups/, the one you link to in your Homemade Lunchables recipe. However, putting the pudding in the center was a bit difficult, as the cakes were still warm,
so not only did they explode like cake bombs, but the pudding melted and absorbed in the cakes! Mom and I will try again, this time with your Yellow Cake Mix, and hopefully we’ll make it so the pudding won’t melt. What’s the best way to do that, I wonder? We even used olive oil, as you said it would work, and it actually works quite nicely. Also, since I don’t have a canoe pan (I couldn’t find one at Michaels in Springfield, Oregon), I made rectangular twinkies instead, as I had to settle for a rectangular loaf pan. Mom says that they taste like warm brownies with pudding filling.
Could I use more coconut oil and less butter.
You can Grace, but coconut oil bakes slightly differently than butter. Butter will yield a light and fluffy cake that we’re used to. Coconut oil will be as moist, just less light and fluffy.
I wonder how much allspice I would put in the mix.
Mom and I made some yellow cake this afternoon, even putting fresh homemade baking powder into the mix, and like the chocolate cake, it tastes like paradise! We even made a homemade version of chocolate frosting. I tried a piece for dessert after dinner tonight, and I’m gonna say, you’ve definitely got another winner! It tastes like Heaven in the stars! Mom says she really likes your recipes, better than other recipes she’s tried. Seems like a lot of cake recipes she tried to make, she says they’re too dense. But not these ones, oh no! They’re just right.
Thank you for the amazing review Annabelle! I’m so glad you and your mom enjoy my recipes! ♥
I wonder if the yellow cake mix would work to make a cinnamon Streusel loaf cake, like the kind they make at Albertson’s. If so, how would I make that kind? I know the cinnamon streusel loaf cake I buy at Albertson’s sort of tastes like a cross between gingerbread and coffee cake.
Hmmm… Gingerbread needs a spice mix (here: https://dontwastethecrumbs.com/2013/10/create-your-own-gingerbread-latte/) and molasses for that classic gingerbread flavor. To modify the yellow cake mix, I’d add all the spices in the recipe I just linked and include 1-2 tsp molasses in the wet ingredients. That would give you a good starting point, and you can tinker to your liking. Also, try to make a half-batch as you experiment so you don’t waste ingredients!
Shouldn’t those spices include ground allspice as well? That’s usually one of the spices in gingerbread.
It can, but I never have allspice on hand so I always substitute with something else. 🙂
I know I have a recipe for gingerbread cookies, which calls for 1 teaspoon of ground allspice. Would that be too much if I used it in the recipe you’re telling me about? Or would it not be enough?
Mmmm! I’m wondering if this flour mix would work in a dump cake dessert.
It does! I used it in a slow cooker peach cobbler recipe and it was SO GOOD: https://dontwastethecrumbs.com/2016/06/slow-cooker-peach-cobbler/
Can you share the chocolate icing?
I’ve used it almost exclusively for dump cake recipes. It’s awesome.