Skip the box — this buttery, fluffy yellow cake mix is easy to make, budget-friendly, and perfect for everything from birthday cakes to cupcakes and sheet cakes!

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📝 Description

Why buy boxed cake mix when you can make your own Homemade Yellow Cake Mix with just a few simple ingredients? This DIY cake mix gives you all the convenience of store-bought without the preservatives or artificial flavors. It’s soft, moist, rich in vanilla flavor, and beautifully golden thanks to the egg yolks and butter.

Make a batch or two to keep in your pantry for fast, reliable results whenever you need to whip up a cake, cupcakes, or even mug cakes. Once you try it, you’ll never go back to the box!

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🧂 Ingredients (U.S. Standard Measurements)

For the Dry Mix:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (cold, cut into cubes or grated)

This mix makes the equivalent of 1 standard box of yellow cake mix.

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🍳 Instructions for the Mix

1. Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

2. Cut in the Butter

Using a pastry cutter, food processor, or your fingers, blend in the cold butter until the mixture resembles coarse crumbs (like wet sand).

3. Store

Transfer to an airtight container or zip-top bag and refrigerate or freeze. Keeps for up to 3 months in the freezer or 1 week in the fridge.

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🎂 To Make a Cake Using the Mix

Add:

• 3 large eggs
• 1 cup milk (whole milk preferred)
• 1 tablespoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a large bowl, combine the dry cake mix with eggs, milk, and vanilla. Beat with a hand mixer for 2 minutes until smooth.
3. Divide evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
4. Cool in pans for 10 minutes, then transfer to wire racks. Frost as desired!

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🔁 Variation (From Me!)

🍫 DIY Chocolate Cake Mix

Swap ½ cup of the flour for unsweetened cocoa powder and add 2 tablespoons instant espresso powder for a deep, chocolatey flavor. Use the same method and baking instructions. Perfect for birthdays or chocolate lovers!

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🧠 Tips & Tricks

• Keep pre-measured batches in the freezer for quick bakes. Label with date and directions.
• Make cupcakes: this recipe makes 24 cupcakes. Bake at 350°F for 18–22 minutes.
• For richer flavor, use melted butter instead of oil when mixing the batter.
• Add mix-ins like chocolate chips, sprinkles, or citrus zest before baking.

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🔢 Nutrition Facts (Per 1/12 of prepared cake)

• Calories: 290
• Fat: 12g
• Carbohydrates: 40g
• Sugar: 22g
• Protein: 4g
• Sodium: 180mg