• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Homemade Yellow Cake Mix

    Homemade Yellow Cake Mix

    Published: Oct 23, 2020 · Modified: Oct 23, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Three jars of homemade cake mix on a wooden cutting board.

    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!

    How to make homemade yellow cake mix

    Glass bowl with mixed dry ingredients in it.

    To make the mix: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined.

    Mixed cake mix in a glass mixing bowl

    Add the shortening and vanilla. 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.

    Tips 

    • 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.

    Homemade confetti cake mix in a glass jar.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 ½ cup rainbow sprinkles to the finished cake mix.
    • Almond cake: Decrease the vanilla to ½ 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 just below where this cake mix could stand in for a box of cake mix.

    Three jars of homemade cake mix with lids onStorage

    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!

    • Pumpkin Spice Cake
    • White Raspberry Poke Cake
    • Irish Cream Bundt Cake
    • Sweet Cornbread

    If you’ve tried this homemade yellow cake mix recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Three jars of homemade cake mix on a wooden cutting board.

    Homemade Yellow Cake Mix

    Easy homemade yellow cake mix recipe. This cake mix will take the place of a 15.25 ounce box of yellow cake mix.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 20 servings
    Calories: 180kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Mixer

    Ingredients

    Cake Mix

    • 2 â…“ 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
    US Customary - Metric

    Instructions

    To Make the Mix

    • In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined.
    • Add the shortening and vanilla.
    • 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 9x13-inch baking pan or 2 9-inch round baking pans. Set aside.
    • Add the cake mix to a large bowl.
    • Add eggs, milk, and oil to the cake mix.
    • 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 9x13 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 ½ cup rainbow sprinkles to the finished cake mix. 
      • Almond cake: Decrease the vanilla to ½ 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

    Serving: 1serving | Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 71mg | Potassium: 101mg | Fiber: 1g | Sugar: 16g | Vitamin A: 49IU | Calcium: 46mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from Piece of Cake.

    « Pumpkin Spice Cake
    Apple Crumb Bars »
    8.1K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Debbie Smith

      April 19, 2022 at 9:10 am

      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

      Reply
      • Kate

        April 19, 2022 at 10:15 am

        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.

        Reply
    2. Cheryl

      October 27, 2020 at 2:51 pm

      5 stars
      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.

      Reply
      • Kate

        October 28, 2020 at 6:41 pm

        Thanks! I'm glad you liked it! =)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    4th of July Recipes

    • Red White and Blue M&M Cookies
    • Red White and Blue Cupcakes
    • Red White & Blue Marble Cake
    • Red White and Blue Rice Krispies Treats

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad
    • Strawberry Jello Pie
    • Simple Turkey Burger Recipe

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    8.1K shares