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Yellow Cake Mix Recipe

Yellow Cake Mix Photo

I think that every person encounters an occasion that requires cake at least once a month – perhaps even once a week.

We use cake to celebrate birthdays, anniversaries, weddings, and engagements…and then, of course, there are the cakes that help us survive breakups, loss, and a really difficult Tuesday afternoon. I know I’m not the only one that sees cake as a totally viable way to handle a cruddy Tuesday.

I also would venture to bet that few moms out there haven’t encountered this beauty of a phrase: “Mom, I told my teacher you would make cupcakes for the class… tomorrow.”

If you find yourself in one of these situations – perhaps discovering that your coworker’s birthday is tomorrow, or just simply needing some cake and needing it now – there is no denying the convenience of a boxed cake mix. They’re quick, easy, and a real lifesaver in just about any dessert emergency.

Yellow Cake Mix Picture

This homemade yellow cake mix takes just a few minutes to pull together and uses ingredients that you probably already have in your pantry. In a matter of minutes, you will have the equivalent of two boxed cake mixes in your freezer, ready to go at a moment’s notice the next time your child tells you that he needs 2-dozen cupcakes tomorrow.

And because you made the mix yourself, you can feel good knowing that, while your family may be indulging a little with their cake, at least they aren’t having their preservatives and eating them, too.

Interested in other quick-and-easy homemade mixes? Check out my homemade taco and chili seasoning recipe and the copycat Bisquick mix recipe and homemade vanilla pudding mix recipe available on Food Fanatic!

Yellow Cake Mix Photo

Yellow Cake Mix Recipe

Stephie Predmore
Yellow Cake Mix is one of the easiest things you’ll ever make. You’ll love having it on hand all the time.
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Prep Time 5 minutes
Total Time 5 minutes
Servings 48 1 cupcake or slice of cake
Calories 97.24 kcal


  • 2 Granulated Sugar
  • 2.75 All-Purpose Flour plus 1 tablespoon
  • 3 Cornstarch
  • 0.5 Nonfat Dry Milk
  • 1 Baking Powder
  • 1 Salt
  • 2 Unsalted Butter cold and cut into pieces
  • 1 Pure Vanilla Extract


  • Add all ingredients except for butter and vanilla to the bowl of a large food processor. Pulse for about 15 seconds, just to combine. Add the butter and vanilla and process until the mixture resembles a coarse meal – you want it to look much like a boxed mix would.
  • Store the mixture in a zip-top bag in the freezer for up to two months
  • Preheat oven to 350°F. Grease and flour the pan of your choice (see recipe yield).
  • Use an electric mixer to beat together the prepared mix, 1 1/4 cups warm water and 2 large eggs until smooth, about 2 minutes.
  • Pour into the prepared pans and bake:
  • about 25 minutes for 9-inch layer cakes
  • 30-35 minutes for a 13×9-inch cake
  • 45 minutes for a bundt cake
  • 18-20 minutes for cupcakes.


Calories: 97.24kcalCarbohydrates: 14.16gProtein: 0.93gFat: 3.85gSaturated Fat: 2.42gSodium: 52.96mgFiber: 0.17gSugar: 8.64g
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