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. You can make chocolate cake mix from scratch too!
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 peach cobbler and this blueberry cobbler) that start with a box of yellow cake mix.
However, if you read the ingredients on the side of a box of cake mix, you’ll see that there are 26 ingredients in a box of store-bought yellow cake mix… and 4 of the top 5 ingredients to avoid in food are included in that list!
I found a simple solution to creating healthier and delicious recipes using yellow cake mix, while avoiding harmful ingredients. Just make it homemade, using only 4 ingredients!
Homemade yellow cake mix is:
- Free from hydrogenated oils.
- Easy to make!
- Healthier than store-bought.
- Gluten-free adaptible. (With the price of gluten-free cake mixes, this recipe will save you money and still taste amazing!)
Here’s What You Need
- All-purpose flour or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- granulated sugar
- baking powder
- salt
Step by Step Instructions
Step 1. Measure out the flour, sugar, baking powder, and salt.
Step 2. Layer in a mason jar.
That’s it! My recipe makes the equivalent of one 18.25 oz box of yellow cake mix.
Recipe Tip
If you want to make this gluten free, be sure to try out Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
FAQs
What flavor is yellow cake mix?
Yellow cake refers to the flavor of a 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 egg yolks.
What is the difference between white cake mix and yellow cake mix?
The difference between white cake mix and yellow cake mix is in the wet ingredients: eggs. White cakes use only the egg whites. However, yellow cakes have the whole egg and the yolk, which gives it 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!
To Serve
You can use this yellow cake mix recipe to make an easy cake recipe!
Cake Ingredients
- 1 batch of homemade yellow cake mix (recipe below)
- 8 Tbsp butter, softened
- 2 Tbsp coconut oil, soft
- 1 1/4 cups milk
- 1 Tbsp vanilla extract (here’s how to make it homemade)
- 3 eggs
How to Make Yellow Cake Using Your Mix
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 yellow 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.
- 9″x13″ glass pan, bake 25-30 minutes
- 9″ round pan, 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 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).
These recipes work great with your homemade yellow cake mix!
Dinner on a Dime
Subscribe to my newsletter and get instant access to “Dinner on a Dime”: 15+ family-friendly and kid-approved recipes that are quick, cheap and healthy!More Homemade Pantry Ingredients
- Homemade Chocolate Cake Mix
- DIY Brownie Mix
- Pumpkin Pie Spice Blend
- Dry Onion Soup Mix
- Seven Homemade Spice Blends
Watch How to Make Homemade Yellow Cake Mix
Homemade Yellow Cake Mix
This homemade yellow cake mix tastes better than any store-bought mix! Using only 4 ingredients from the pantry, making this recipe from scratch extremely easy!
- Prep Time: 5 mins
- 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
- 2 1/4 cups All-purpose flour or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 1 1/4 cups granulated sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Layer ingredients in the order listed in a quart-sized mason jar.
- Recipe makes the equivalent of one 18.25 oz box of yellow cake mix.
Notes
Use this recipe to add in to any of the above recipes to make your favorite cakes and desserts!
Nutrition
- Calories: 122
Keywords: yellow cake mix
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.
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!
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.