This yellow cake recipe whips up fast and turns out moist, fluffy, and delicious! Store the dry ingredients in a jar for homemade yellow cake mix that’s just as easy as a box but much better!
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!
There’s got to be a better way…and with this homemade box yellow cake recipe, there is!
THE BEST YELLOW CAKE RECIPE
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 recipe beats out the box mix every time!
- Better ingredients. The best recipe for yellow cake is free from hydrogenated oils and healthier than store-bought!
- Easy to make. I promise, baking a cake from scratch is just as easy as using a box mix!
- Can be made gluten-free! With the price of a gluten-free cake mix, this yellow cake recipe will save you money and still taste amazing!
- Perfect for celebrations! Topped with chocolate buttercream frosting, it’s the perfect birthday cake! (This Peanut Butter Frosting is excellent too!)
YELLOW CAKE MIX RECIPES INGREDIENTS
Homemade yellow cake mix calls for just 4 simple ingredients!
- Flour. Choose unbleached all-purpose flour or use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for gluten free yellow cake mix recipes. I don’t usually have cake flour on hand, so I don’t normally use that for this recipe.
- Granulated Sugar. I use Turbinado sugar in many of my baking recipes.
- Baking Powder. For a light and fluffy yellow cake.
- Salt. If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).
HOW TO MAKE YELLOW CAKE MIX
Step 1. Measure out the flour, sugar, baking powder, and salt.
Step 2. Layer flour mixture in a mason jar to store for later or add to a large bowl for making cake now.
As long as the jar is properly stored and tightly sealed, it should last up to 12 months at room temperature. That makes homemade yellow cake mix perfect for a bulk prep day!
TURN YELLOW CAKE MIX INTO A GIFT
Layer the yellow mix cake recipe into a mason jar. Wrap the lid with a pretty ribbon or a scrap of fabric. Be sure to include the wet ingredients and directions for making the cake on a card or label.
YELLOW CAKE RECIPE INGREDIENTS
Here’s how to bake a cake from scratch using your cake mix. You’ll need these ingredients:
- 1 Batch of Homemade Yellow Cake Mix
- Unsalted Butter. Use room temperature butter, not melted.
- Coconut Oil. Soft coconut oil will mix best. This helps keep the cake moist longer. You can substitute additional butter instead if you know you’ll be eating the cake within a day or two or try extra light olive oil.
- Milk. Regular dairy milk or non-dairy milk like almond milk works.
- Vanilla Extract. Here’s how to make it homemade.
- Eggs. Use whole large eggs for this yellow cake recipe for the best color and rise.
HOW TO MAKE YELLOW CAKE RECIPE FROM SCRATCH
Step 1. Preheat the oven to 350F. In a stand mixer using the paddle attachment in the large bowl, beat the softened butter and coconut oil on medium for 2 minutes (or mix by hand).
Step 2. Add the dry ingredients (homemade yellow cake mix) and mix on low until it resembles coarse bread crumbs.
Step 3. Add the remaining ingredients – milk, vanilla, and eggs – and mix on low until all the cake batter ingredients are incorporated well, for about 30 seconds.
Step 4. Butter and flour your cake pan(s) and bake at 350F. Use the following bake times:
- 9″x13″ glass pan for sheet cake, bake 25-30 minutes
- 2 Round 9-inch or 8-inch pans, bake 20-25 minutes for cake layers
- For cupcakes, bake 12-15 minutes (try these silicone baking cups for easy removal from the liner!)
- For a bundt pan, bake 25-30 minutes
The cake is baked 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 cake with chocolate frosting is delicious!
Cover the frosted cake with plastic wrap or place it in an airtight container and store it for up to 3 days. The cake will start to dry out the longer it sits.
YELLOW CUPCAKES
Follow the instructions for the cake recipe using yellow cake mix. Pour batter into a lined 12-cup cupcake tin. (I like using these silicone baking cups.) Bake for 12-15 minutes at 350F until a toothpick comes out clean. Let cool before frosting.
EASY RECIPES USING YELLOW CAKE MIX
Obviously, you can use this homemade mix to make a cake from scratch for a birthday or another celebration. You can also use it in these recipes using yellow cake mix:
- Slow Cooker Peach Cobbler
- Slow Cooker Blueberry Cobbler
- Strawberry Poke Cake
- You could probably use this yellow cake mix to replace the dry ingredients in Coffee Cake as well. The ingredients are similar.
CAN REAL FOODIES EAT BOXED CAKE MIX?
You can when it’s this delicious yellow cake recipe! When you’re including a treat like yellow cake in your day, keep these tips in mind:
- Accurately track what you’re eating. That means figuring out the nutrition information for the cake AND knowing that the portion size you’re writing down is actually the portion you ate.
- Licks, bites, and tastes count! As you’re assembling this yummy yellow cake recipe, be mindful of licking the frosting off the spoon or tasting a bit of cake after leveling the layers.
- Keep your goals on track for the day as a whole. Include plenty of produce and lean protein and adjust your meals so that your macros for the whole day make sense.
- Don’t fret over one snack! Consistency is key to hitting your nutrition goals, and one snack is not going to change that. What you do consistently day after day is what matters.
BUTTER CAKE 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. It is sweet and buttery without being heavy.
What is the difference between a white cake mix and a yellow cake mix? What about butter cakes?
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 use the yolk, which gives them that custard flavor and color. Butter cake uses whole eggs and plenty of butter. This is technically a butter cake, but I call it a yellow cake recipe because it’s similar to that boxed mix at the store.
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! You can also make a peanut butter cake by replacing half of the butter with peanut butter. Or use one of these ideas to amp up cake mix!
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.
MORE RECIPES FOR CAKE FROM SCRATCH
- Homemade Chocolate Cake Mix
- Chocolate Peanut Butter Cake
- Homemade Lemon Cake Mix
- Healthy Pumpkin Cake
- Chocolate Brownie Cake
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Watch How to Make Homemade Yellow Cake
Yellow Cake Mix
This yellow cake recipe whips up fast and turns out moist, fluffy, and delicious! Store the dry ingredients in a jar for homemade yellow cake mix that’s just as easy as a box but much better!
- 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 (360g)
- 1 ¼ cups granulated sugar (250g)
- 3 ½ tsp baking powder (17g)
- 1 tsp salt (6g)
For Cake:
- 8 Tbsp unsalted butter, softened (112g)
- 2 Tbsp coconut oil, soft (28g)
- 1 ¼ cups milk (283g)
- 1 Tbsp vanilla extract (here’s how to make it homemade) (13g)
- 3 eggs (150g)
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).
The nutrition facts are based on the cake mix recipe.
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!
This is very good. Not light and fluffy like a boxed mix would be, but very good nonetheless. We topped with hot fudge.
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.