Homemade Yellow Cake Mix is a simple, 5 minute recipe that lets you make a cake mix to take the place of boxed cake mix. Includes three variations to make additional cake mix flavors.
When I started baking, I used cake mixes to make quick desserts. Then, I began to doctor the cake mixes to make fancier desserts that were still quick and easy to make.
I have a number of recipes that I really like that use a cake mix either for the base or the topping in the recipe. I like to make up a batch of this homemade yellow cake mix so that I can quickly grab the mix and whip up delicious treats like sweet cornbread.
This homemade yellow cake mix takes just minutes to make, and I’ve included three variations so that you can customize it to your liking. However, the possibilities for the flavor combinations are nearly endless!
“Okay, I tried this since I needed a cake and didn’t have a yellow cake mix in the house, and it was surprisingly good. I’ll probably make a couple and put them on the shelf.” – Cheryl
Ingredient notes and substitutions
- Butter: I don’t recommend substituting butter for the shortening in this recipe.
- Milk: You can use any dairy milk from skim milk to whole milk. Nondairy milk, like almond milk, will also work in this recipe.
- Vegetable oil: A similar oil, like canola oil, will work in this recipe.
How to make homemade yellow cake mix
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To make the mix: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined.
Step 2: Add the shortening and vanilla.
Step 3: Use an electric mixer on low speed to mix everything together. The mixture will be in small crumbs once combined.
Step 4: Store the cake mix in a large resealable bag or large glass jar with a tight-fitting lid in a cool, dry place for up to 3 months.
Recipe Tips!
- Variations: This cake mix is a great starting point for all sorts of variations. I’ve given ways to change the recipe up below, but you can add all kinds of add-ins and flavorings to make any number of different cake flavors.
- Spice cake: Add 1.5 tablespoons of pumpkin pie spice to the flour.
- Confetti cake: Add 1/2 cup rainbow sprinkles to the finished cake mix.
- Almond cake: Decrease the vanilla to 1/2 teaspoon. Add 1 teaspoon almond extract along with the vanilla.
- Uses: I like to use this mix either to make a quick yellow cake, or I use the mix in place of a box of cake mix in recipe. I’ve linked to three cake recipes below where this cake mix could stand in for a box of cake mix.
Storage
I prefer to store the cake mix in a large mason jar with a tight-fitting lid. I write the type of cake and the amounts of the ingredients that I need to bake the cake right on the lid of the jar.
You can also store the cake mix in large, resealable bag. I recommend writing the ingredients/instructions on the bag for finishing the cake.
Either way, the finished mix should be stored in a cool, dry place, and it can be kept for up to 3 months.
Recipes that use a cake mix!
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Homemade Yellow Cake Mix
Equipment
Ingredients
Cake Mix
- 2 ⅓ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 teaspoon vanilla extract
To Bake a Cake
- 1 recipe Cake Mix from ingredients above
- 2 large eggs at room temperature
- 1 cup milk at room temperature
- 2 tablespoons vegetable oil
Instructions
To Make the Mix
- In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined.2 ⅓ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Add the shortening and vanilla.½ cup vegetable shortening, 1 teaspoon vanilla extract
- Use an electric mixer on low speed to mix everything together. The mixture will be in small crumbs once combined.
- Store the cake mix in a large resealable bag or large glass jar with a tight-fitting lid in a cool, dry place for up to 3 months.
To Bake a Cake
- Preheat oven to 350F. Grease a 9×13-inch baking pan or 2 9-inch round baking pans. Set aside.
- Add the cake mix to a large bowl.1 recipe Cake Mix
- Add eggs, milk, and oil to the cake mix.2 large eggs, 1 cup milk, 2 tablespoons vegetable oil
- Mix with an electric mixer on low speed for 30 seconds.
- Increase speed to medium, and continue to mix for 1 minute, scraping down the bowl as needed.
- Spread the batter in the prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean. For a 9×13 pan, it will take approximately 30-35 minutes. For the 9-inch round baking pans, it will take approximately 25-30 minutes.
Notes
- Milk: You can use any dairy milk from skim milk to whole milk. Nondairy milk, like almond milk, will also work in this recipe.
- Vegetable oil: A similar oil, like canola oil, will work in this recipe.
- Variations
- Spice cake: Add 1.5 tablespoons of pumpkin pie spice to the flour.
- Confetti cake: Add 1/2 cup rainbow sprinkles to the finished cake mix.
- Almond cake: Decrease the vanilla to 1/2 teaspoon. Add 1 teaspoon almond extract along with the vanilla.
- Nutrition values are estimates. Nutrition values given are for 1 serving of prepared cake.
Nutrition
Did You Make This Recipe?
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Adapted from Piece of Cake.
Reader Interactions
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Comments & Reviews
Christina Bestvater says
I want to make this but can you use butter flavored crisco? Or just plain crisco.
Thank you on advanced? I’m going to use this for your gooey butter bars.
Kate Dean says
Hi! I haven’t used butter flavored crisco, but I would guess that it would work in this recipe.
Marian says
I turned this into a honey bun cake. I hand to pry it out of my husband’s hands 😂 It turned out AMAZING!
Thank you!
Kate Dean says
Yay! I’m so glad to hear that! Honey bun cake sounds delicious!
Julia says
Just wondering if you could use butter instead of the shortening and melted butter for the oil as I don’t use vegetable oil or other seed oil products. Thanks! Looks like a neat idea to have on hand.
Kate Dean says
I don’t think that you could sub butter for the shortening because the shortening is shelf stable. You might be able to use butter if you kept the mix in the fridge, but I haven’t tried that to say for certain. I use olive oil in a lot of my baking (not sure how you feel about olive oil), but if you’d like to substitute butter, you’ll need to add additional butter. The ratio for substitution is 1 cup butter: 3/4 cup oil. I hope that helps!
Linda says
I always use olive oil or avocado oil instead of veg oil.
Lois says
Can you use gluten free flour?
Kate Dean says
Hi! I haven’t tried it with this recipe, but I’ve used 1:1 gf flour in making cakes and have always have good luck substituting it for all-purpose flour.
J says
If you wanted a white cake, would you just omit the egg yolks? Thanks for your help.
Kate Dean says
Hi – I haven’t tried to make this as a white cake, but I think you would need additional egg whites to make up for the egg yolks.
Tamara says
Could you use something instead of milk? I have a recipe that calls for pineapple juice to make pineapple upside down cake. It says to replace the water in the cake mix with the juice but yours calls for milk so was wondering how that would work. Do you have times for cupcakes?
Kate says
The milk helps to make the cake tender. I’m not sure how the pineapple juice would work in place of the milk. Cupcakes usually take about 18-25 minutes, depending on how your oven cooks.
Charlotte A Whitecrow says
I’ve used pineapple juice in place of the water or milk in a box cake mix. I’m sure there must have been powdered milk in the store type box cake. The cake was just as good and even better with the pineapple juice when I would make a pineapple upside down cake. Very tender and moist. My secret is, melt a stick of butter in the 9×13 pan, add enough brown sugar to the bottom to cover well, cook on very low until melted, add the crushed pineapple from the can and chopped maraschino cherries and make an even layer. Pour cake mix over the top and bake until done. When the cake is done, wait 5 min. and turn out to cool completely. Top with whipped cream…so delicious!
Kate says
That’s good to know! Thank you for sharing your tips!
Susan says
Is this version like a dump cake? Cake mix is added dry? Thanks!
Debra says
Is that solid shortening in the cake batter and not the liquid
Kate says
Yes, it’s solid shortening like Crisco.
Joyce says
Do you have any cookie mixes for the jar
Kate says
I don’t, but that’s a great idea!
Steph says
You could find a cookie recipe that used cake mix.
Kelly says
Instead of the 1/2 shortening can I substitute 1/2 cup solid coconut oil?
Kate says
I haven’t tried using coconut oil in place of the shortening. It might work well, but the cake mix would definitely need to be refrigerated.
SHIRLEY says
Can buttermilk be used for the milk?
Can you use oil instead of shortening in the mix?
Kate says
Yes, you could use buttermilk instead of milk. I haven’t tried using oil in place of the shortening, but I would wait to add all of the oil until you’re making the cake.
DJ says
Coconut oil is shelf stable, so it should work as a solid shortning.
Kate Dean says
Hi! It depends on where you live. I’ve lived in warm climates where my coconut oil was partially melted at room temperature. So, as always, just use your best judgment with your situation.
Breana says
I love this recipe! I am having issues with it being dry after baking. I’m not sure why this is happening. Any ideas on how to male it more moist? I did as written.
Kate says
I have a couple of suggestions. If it’s coming out dry, it could either be that there isn’t enough fat or that the oven bakes hot. I’d start by using whole milk, and you can also increase the oil to 1/4 cup. If that doesn’t help, you could try decreasing the oven temp by 25F. I hope that helps!
Glenna says
Did you store the cake mix in pint mason jars or quarts?
Kate says
I store the cake mix in quart jars.
Diana says
I’m going to give this a try but leave out the shortening and vanilla to make it shelf stable
Kate says
Great idea!
Cecelia says
Can this be made with milk powder added to the mix?
Kate says
Hi! I haven’t tried using powdered milk to say for certain.
Debbie Smith says
I will definitely try this cake mix. My question is, someone told me not to store it with the vegetable shortening because it would go bad. Just wanted to ask again to clarify before I make some up for storage. Thank you
Kate says
Hi! I’ve never had any issues with it going bad. However, you could mix up the dry ingredients and store just that portion. Then add the shortening and remaining ingredients once you’re ready to make the cake.
Cheryl says
Okay, I tried this since I needed a cake and didn’t have a yellow cake mix in the house, and it was surprisingly good. I’ll probably make a couple and put them on the shelf.
Kate says
Thanks! I’m glad you liked it! =)