homemade cake mix

This <strong>Homemade Vanilla Cake Mix</strong> is super easy to put together and store in your pantry for those days you want to put together a quick, delicious vanilla cake!

Homemade Vanilla Cake Mix

(325 grams) all purpose flour

(414 grams) sugar

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tbsp vanilla extract

eggs

(240 milliliters) hot water

Cake mix printable tag

Vanilla Buttercream Frosting

To make the cake mix, combine the dry ingredients and mix well.

2. Add the dry mix to a large sealable container. I used 32 oz mason jars. Seal and store until ready to make. Print the tag with ingredients and instructions to add to the jar.
<

id=&#8221;instruction-step-3&#8243;>3. To finish the cake, preheat oven to 350°F (176°C) and grease a 9×13 inch cake pan.
4. A

d the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
5. A

d the wet ingredients to the dry cake mix and mix until well combined.
6. Slow

y add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be very thin.
7. Pour

the batter into the greased cake pan and bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs.
8. Allow t

e cake to cool and frost it with the Vanilla Buttercream Frosting.

From my experience, butter makes a cake less moist than using oil.

Question. If you put all this and store it in your pantry could you make just a few cuocakes at a time instead of the entire jar?  What would you think the breakdown would be of the additional ingredients?  Say 4-6 at a time?  If it won't work then that's ok but sometimes you just want a few not the entire 12 or 24 that would be in the mix. 

Thank you

Just wanted to complement you on this recipe! It was quick and easy and very forgiving. I mixed the dry ingredients after sifting well and used half, storing the remainder. I just wanted an 8 inch round cake to serve with some fresh berry compote a neighbor brought over. Of course, I only used half the wet ingredients and I did use melted, cooled butter instead of oil. Also, I forgot to heat the water! However, it turned out beautifully! It was the perfect volume for a 8 inch cake pan. It was dense and rich but very moist. The best part? I made it after dinner one night and left it on the counter in a Tupperware cake box. My husband was locking up the house before bed, saw it on the counter and thought I forgot to refrigerate it. The next morning I saw it in the refrigerator and immediately thought it would be dried out. However we ate it that night and the consistency was perfect and moist. My husband can't stop talking about how much better it is than a box mix, which I always use unless it's a birthday or holiday. But, never again will I use a box mix! This recipe is much better and just as convenient!

Hi Lindsay!! I would like to have a coconut cake mix. May I add dried coconut to this recipe? Thanks 💗

I made this for my kids and didn’t have any white flour. I ended up using whole wheat flour and it turned out perfect! I couldn’t imagine what it would taste like with normal flour! Great recipe! 

Perfect cake mix! The only thing I had a problem with was the amount of time which can vary depending on oven anyway. I ended up keeping it in the oven for 45 minutes. Came out moist and tasty. 

I wish I read the reviews first. I was reading them while it was baking. I followed the recipe and didn’t make any changes and it did not come out like the picture. It was rubbery like others have stated 

Turned out beautiful!! Thank you for this super easy recipe! Will definitely keep it and use again

Tried this recipe yesterday and unfortunately it turned out doughy. Not sure why but I will see if there is another recipe that I can try.

No more store bought cake mixes for you! Use this Homemade Yellow Cake Mix in any recipe calling for yellow cake mix! Yields 4½ cups cake mix (weighing 1lb 13 ounces) equivalent to 1 box

Homemade Yellow Cake Mix

cake flour

sugar

baking powder

unsalted butter

In a large bowl whisk together the flour, sugar, baking powder and salt. Add in the butter and use a pastry cutter to blend the butter into the dry ingredients.

Store in a container with a tight fitting lid in the fridge for a couple weeks or in the freezer for two to 4 months.

Use in replace of store-bought yellow cake mix.

Follow this recipe to make a yellow cake.

Never buy box cake mix again when you make my Homemade Cake Mix and just add a few wet ingredients to create one of the best cakes you&#x27;ll ever enjoy!

Homemade Cake Mix

(1lb 1 ounces 500 grams) all purpose flour

baking soda

½ cups (12 ounces 355 grams) granulated sugar

(3 oz/90 grams) light brown sugar

To make a cake add:

Large eggs

(16 ounces 500 grams) Buttermilk

vanilla extract (, optional)

In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt.

Place into a sealable bag and store for up to 2 months.

To make a cake: Preheat oven to 350F (180oC). Grease and line a 2x 9-inch cake tins or 3 6-inch cake tins.

Into the dry cake mix, whisk in the eggs, oil and buttermilk until combined. Add in vanilla extract if desired.

Stir the wet ingredients into the dry ingredients and mix to form a smooth batter.

Pour batter into prepared cake tins. Bake for 35-40 minute or until a toothpick inserted in the center comes out clean. Allow to cool.

Store for up to 2 months or freeze for up to 4 months.

https://www.youtube.com/watch?v=INjsAKpFhMA

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Hi Bold Bakers! Never buy Box Cake Mix again when you make my Homemade Dry Cake Mix and just add a few liquid ingredients to create one of the best cakes you'll ever enjoy! Now you can think outside of the box cake like a Bold Baker. So let’s get baking!

Watch my Bold Baking Basics: 
* Homemade Brown Sugar: http://bit.ly/BrownSugarVid
* Homemade Cake Flour, Best-Ever Buttercream Frosting, Fondant & More: http://bit.ly/CakePlaylist
* Weight Conversions for Baking & FREE Downloadable Chart: http://bit.ly/ConversionChartVid

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Monday & Thursday!

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Homemade DRY CAKE MIX (Just Add Liquids!) Gemma's Bigger Bolder Baking Ep 161

Make this homemade cake mix and never use a box recipe again! Easy to whip up, no preservatives, and the taste is top-shelf. Make a vanilla (yellow or white), chocolate or spice cake mix!

Homemade Cake Mix Recipe

butter (softened)

milk

eggs egg

vanilla extract

Add all dry ingredients into a quart-sized Mason jar.

Add a two-piece lid and label and date the jar.

For Cake Mix in a Jar

Preheat the oven to 350°F.

In a large bowl, combine eggs and vanilla. 

Add dry cake mix ingredients and stir to combine.

Add softened butter and milk and stir until smooth.

Pour batter into greased and floured pans. (Recipe makes one 9-inch square cake or 12 cupcakes.)

Bake at 350°F for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Bake cupcakes for approximately 16 minutes. 

Allow to cool completely before frosting.

Baking Instructions

This gorgeous Chocolate Cake is made from my homemade chocolate cake mix! And it&#39;s so much better than boxed cake mix! Moist, chocolaty but just as easy!

Homemade Chocolate Cake with Chocolate Frosting

recipe chocolate cake mix

water

grapeseed oil

natural unsweetened cocoa powder

low-fat buttermilk

almond extract

Grease and line 2 (9-inch) cake pans with parchment.

Preheat your oven to 350℉ (or 180℃).

Into the bowl of your stand mixer fitted with the paddle attachment, add the homemade cake mix, water and oil. Mix on low until combined.

With the mixer on low, add the vanilla plus one egg at a time to the cake mixture, scraping down the sides of the bowl after each egg.

Divide the cake mixture (about 2 1/2 cups each) among the two prepared pans. Slide the pans into your preheated oven and bake for 25 to 30 minutes or until a tester comes out with only a few crumbs attached. Rotate the pans half way through baking to ensure even baking.

Allow the cakes to cool in the pans for 10 minutes before running a knife around the edge and turning the cakes out onto a wire cooling rack.

Cool the cakes completely before frosting.

In the bowl of your stand mixer fitted with the whisk attachment, add the butter and mix on low speed until light and creamy (about 2 minutes).

Next, sift together the powdered sugar and cocoa powder into a large bowl.

Using a large liquid measuring cup combine the whole milk, buttermilk, vanilla and almond extract.

Add a few large spoonfuls of the cocoa mixture to the butter in the mixer, alternating with the liquids. Mix on low speed until just combined. Increase the speed to high and mix for 4 to 5 minutes or until the frosting is light and fluffy.

FOR THE FROSTING:

Spread a teaspoon of frosting in the middle of the cake plate/stand. Place the first cake layer onto a cake stand and loosely place strips of parchment or wax paper just underneath the edge all around the cake. Top with 1/3 of the frosting and starting at the center, spread the frosting out to the edge, leaving a little extra frosting overhanging the edge of the cake. Place the second cake layer on top of the frosting and top it with the remaining frosting. Spread the frosting out from the center and down around the sides of the cake.

HOW TO FROST THE CAKE:

Are you kidding me cake recipe is the stuff of legend. It&#39;s so good, people will think you&#39;re kidding when you tell them how easy it is to make. But we&#39;re not kidding - this cake is super simple to whip up, and it always comes out moist and delicious.

Are You Kidding Me Cake

Box Cake mix (flavor

Can Pie filling (flavor

Preheat the oven to 350 degrees.

Add all of the ingredients together in a mixing bowl, and beat on high until completely combined.

Spread the mixture into an even layer in the bottom of a well-greased 9x13 baking dish.

Bake for 35-45 minutes until browned and cooked through.

I made a chocolate ganache and swirled it on top....DELICIOUS.

Enjoy this rich and flavorful Mini Pumpkin Dump Cake made from scratch with a spiced pumpkin layer and buttery topping. Simple ingredients, no boxed cake mix needed!

Mini Pumpkin Dump Cake

pumpkin purée

cinnamon

nutmeg

allspice

all-purpose flour

butter

walnuts (optional)

Preheat the oven to 350°F (175°C). Butter a 5×5 inch baking dish and set it aside.

In a medium bowl, stir together the pumpkin puree, milk, sugar, cinnamon, nutmeg, and allspice.Once combined, stir in the egg until fully incorporated.

Pour the pumpkin mixture into the prepared baking dish.

Make the pumpkin layer

In a small bowl, whisk together the flour, sugar, and baking powder.

Evenly sprinkle the homemade cake mix over the pumpkin filling.

Place the baking dish on a rimmed baking sheet to catch any spills. Top with butter and sprinkle with nuts, if using.

Bake for 40 to 45 minutes, until the topping is golden and crisp.

Serve by spooning onto a plate or enjoy straight from the baking dish.

Make the cake topping

For the pumpkin part only: this makes a perfect mini pumpkin pie.
For the cake mix part only: If you use Joanie's mini white cake recipe as a guide, but using the amounts of sugar and flour given in this recipe, you can make a mini white cake.

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Top 7 homemade cake mix recipes from across the web

The most viewed homemade cake mix recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed homemade cake mix recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine