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Home » Recipes » Cake Recipes

Last Updated: Jan 18, 2023 by Angela Latimer · Leave a Comment

Homemade White Cake Mix

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Pin image with text showing homemade white cake mix.

This homemade white cake mix is great to have on hand so that you can make some delicious cake whenever you like! It comes together in just minutes and tastes better than anything you can get from the store! Use it to bake a cake right away or simply store it for later so you'll always have it when you need it!

Easy DIY White Cake Mix Recipe

There is something really convenient about using boxed cake mix from the store. It cuts out some steps in the cake baking process to save you some time. However, you can easily make your own cake mix from scratch and save some money (plus, it tastes better!)

Not only is this cake mix delicious and easy to make, but it also makes an awesome gift in a jar! Just add a tag with some instructions on how to bake a cake and it's all set!

Square image showing homemade white cake mix.
This homemade white cake mix is easy to prepare and makes delicious cakes and cupcakes!
Jump to:
  • Easy DIY White Cake Mix Recipe
  • 🥘 Homemade White Cake Mix Ingredients
  • 🔪 How To Make Homemade White Cake Mix
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 🍰 Best Cake Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

If you love this homemade white cake mix, make sure you also check out my yellow cake mix and chocolate cake mix!

🥘 Homemade White Cake Mix Ingredients

You'll just need a handful of baking ingredients for this mix. When ready to bake, simply add in some wet ingredients and you're good to go!

Tall image showing the dry ingredients needed for white cake mix.
Tall image showing the extra ingredients needed for making white cake.

Homemade White Cake Mix

  • Cake Flour - 2¾ cups of cake flour. You can buy your favorite brand from the store or make your own at home!
  • Sugar - 1½ cups of sugar. Superfine sugar, such as caster sugar, works best in this recipe. You can also run granulated sugar through your food processor.
  • Baking Powder - 4 teaspoons of baking powder.
  • Salt - ½ teaspoon of salt.
  • Powdered Milk (optional) - ½ cup of powdered milk or buttermilk powder. If you don't use powdered milk, you will need to add milk with the wet ingredients.

Wet Ingredients To Add

  • Egg Whites - 5 large egg whites.
  • Milk - 1⅓ cups of milk if you didn't use powdered milk in your dry ingredients. Use whole milk for the best results.
  • Butter - ½ cup of melted butter. Alternatively, you can use shortening.
  • Vanilla Extract - 2 teaspoons of vanilla extract or 1 teaspoon of almond extract.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Homemade White Cake Mix

For the mix itself, you are really just whisking together your dry ingredients and storing it for when you're ready! Once you want to bake a cake, all you do is add in the wet ingredients! Make sure you have a mixing bowl, a whisk, and an airtight container to store it in!

This recipe will make enough cake mix to bake a 9x13 cake, 18-24 cupcakes, or two 8-inch or 9-inch cake rounds.

Process image 1 showing mixing together the dry ingredients.

Homemade White Cake Mix

  1. Whisk. In a medium to large mixing bowl, add 2¾ cups of cake flour, 1½ cups of sugar, 4 teaspoons of baking powder, ½ teaspoon of salt, and ½ cup of powdered milk (if using). Whisk to combine.
  2. Store. Transfer into an airtight storage container and store until you're ready to use the cake mix.

Adding Wet Ingredients

  1. Prepare. In a large mixing bowl or the bowl of your stand mixer, make a well in the center of the dry ingredients.
  2. Add wet ingredients. Add in 5 large egg whites, 1⅓ cups of milk if you didn't use powdered milk (or 1¼ cups of water if you did include the powdered milk), ½ cup of melted butter, and 2 teaspoons of vanilla extract (or 1 teaspoon of almond extract). Mix to combine.
  3. Bake. Baking times at 350°F (175°C):
    • 8" or 9" round cakes - bake for 20-25 minutes
    • 18-24 cupcakes - bake for 12-15 minutes
    • 9x13 cake pan - bake for 35-40 minutes
    • bundt or tube pan - bake for 45-50 minutes
    • Check your cakes. For any of these baking times, check the middle of the cakes or cupcakes with an inserted toothpick. When it comes out clean with no clinging batter, then the cakes are done. They should also spring back to the touch when you gently press on the top.

Serve this white cake with any of your favorite frostings! Try out some chocolate buttercream, vanilla bean buttercream, or peanut butter buttercream! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • To use all-purpose flour in this recipe, decrease the amount of flour to 2½ cups per recipe or see how to make cake flour or my cake flour substitute guide here.
  • The powdered milk is an optional ingredient. Use whole milk for best results, Nido is my favorite brand.
  • Superfine sugar (like caster sugar) works best in this recipe. You can run the granulated white sugar through a food processor if desired.
  • When combining your cake mix ingredients with wet ingredients to bake, use 1⅓ cups milk if the powdered milk was omitted. Use 1¼ cups water if the powdered milk was in the cake mix.
  • 5 large egg whites = ¼ cup + 2 tablespoons of liquid egg whites. 2 egg whites = 1 large egg (yes, you can use whole eggs in the recipe but you will need 2½ eggs).
  • To use powdered eggs, you will need 3 tablespoons of water + 1 tablespoon of powdered egg. Increase to make enough for 2½ whole eggs, so 7½ tablespoons water + 2½ tablespoons powdered egg.
  • If using freeze-dried butter powder, you will need to rehydrate ½ cup of butter powder with 1½ tablespoons water. It can be mixed into the dry ingredients but remember to add a bit more water too.
  • Use shortening to keep your white cake mix ultra-white.
  • Makes 2 8" or 9" round cakes, 18-24 cupcakes, or a 9x13 cake.
  • If you've made this easy white cake mix recipe in bulk, you will need to measure out 4¾ cups per cake, or 4¼ cups of cake mix if the powdered milk was omitted.
Wide image showing homemade white cake mix.

🥡 Storing

If made with the core 4 ingredients (flour, sugar, salt, baking powder), the mixture can be stored at room temperature. If using powdered milk, store it in the refrigerator until ready to use.

>>>>See all of my recipes here<<<<

❓ Recipe FAQs

What Is The Difference Between White Cake Mix And Vanilla Cake Mix?

The main difference between these two cake varieties is the eggs! White cake only uses the whites from the eggs while vanilla cake incorporates the entire egg.

What Is The Best Way To Measure Flour?

Believe it or not, you shouldn't use your measuring cup to scoop flour out of the container. This actually causes you to pack the flour into the cup and, as a result, add too much flour to your recipes.
Instead, use a fork to fluff up the flour and then spoon it into the measuring cup before leveling off the top. This is called the spoon and level method!

How Long Will Homemade Cake Mix Last?

This mix can be stored at room temperature in a cool, dry place (like the cabinet or pantry) for up to 3 months. If you used powdered milk in your mix, store it in the refrigerator for up to 3 months.

Tall image showing homemade white cake mix.

🍰 Best Cake Recipes

  • Oreo Dump Cake - Simply dump in the ingredients, bake, and enjoy this rich and decadent cake!
  • Chocolate Peanut Butter Drip Cake - Chocolate and peanut butter are a match made in heaven!
  • Chocolate Birthday Cake - This classic cake is great for any birthday!
  • Pineapple Upside Down Bundt Cake - A fresh and fruit bundt cake that can be enjoyed any time!
  • Irish Apple Cake - This cake is loaded with fresh apples for an irresistibly delicious flavor!
  • Banana Cake - This incredibly moist cake uses ripe bananas for both flavor and sweetness!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Wide image showing homemade white cake mix.
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5 from 14 reviews

Homemade White Cake Mix

This homemade white cake mix is great to have on hand so that you can make some delicious cake whenever you like! It comes together in just minutes and tastes better than anything you can get from the store! Use it to bake a cake right away or simply store it for later so you'll always have it when you need it!
Author | Angela Latimer
Servings: 18 servings
Calories: 152kcal
Prep 5 minutes minutes
Cooking 0 minutes minutes
Total Time 5 minutes minutes
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Ingredients
 

Homemade White Cake Mix

  • 2 ¾ cups cake flour
  • 1 ½ cups sugar
  • 4 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup powdered milk (optional, or use buttermilk powder)

Wet Ingredients To Add

  • 5 large egg whites
  • 1 ⅓ cups milk (if powdered milk was omitted, *see notes)
  • ½ cup butter (melted, or use shortening)
  • 2 teaspoon vanilla extract (or 1 teaspoon almond extract)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Homemade White Cake Mix

  • In a medium to large mixing bowl, add all of the measured ingredients then whisk to combine.
  • Transfer into an airtight storage container and store until you're ready to use the cake mix. *See notes for proper storage.

Adding Wet Ingredients

  • In a large mixing bowl or the bowl of your stand mixer, make a well in the center of the dry ingredients.
  • Add all of the wet ingredients (egg whites, milk or water, melted butter, and vanilla extract) and combine.
  • Baking times at 350°F (175°C):
    8" or 9" round cakes, bake for 20-25 minutes
    18-24 cupcakes, bake for 12-15 minutes
    9x13 cake pan, bake for 35-40 minutes
    bundt or tube pan, bake for 45-50 minutes
    For any of these baking times, check the middle of the cakes or cupcakes with an inserted toothpick. When it comes out clean with no clinging batter, then the cakes are done. They should also spring back to the touch when you gently press on the top.

Notes

*Nutritional information is calculated for the dry cake mix ingredients only (including the powdered milk).
  • To use all-purpose flour in this recipe, decrease the amount of flour to 2½ cups per recipe or see how to make cake flour or my cake flour substitute guide here.
  • The powdered milk is an optional ingredient. Use whole milk for best results, Nido is my favorite brand.
  • Superfine sugar (like caster sugar) works best in this recipe. You can run the granulated white sugar through a food processor if desired.
  • When combining your cake mix ingredients with wet ingredients to bake, use 1⅓ cups milk if the powdered milk was omitted. Use 1¼ cups water if the powdered milk was in the cake mix.
  • 5 large egg whites = ¼ cup + 2 tablespoons of liquid egg whites. 2 egg whites = 1 large egg (yes, you can use whole eggs in the recipe but you will need 2½ eggs).
  • To use powdered eggs, you will need 3 tablespoons of water + 1 tablespoon of powdered egg. Increase to make enough for 2½ whole eggs, so 7½ tablespoons water + 2½ tablespoons powdered egg.
  • If using freeze-dried butter powder, you will need to rehydrate ½ cup of butter powder with 1½ tablespoons water. It can be mixed into the dry ingredients but remember to add a bit more water too.
  • Use shortening to keep your white cake mix ultra-white.
  • To store: If made with the core 4 ingredients (flour, sugar, salt, baking powder), the mixture can be stored at room temperature. If using powdered milk, store it in the refrigerator until ready to use.
  • Makes 2 8" or 9" round cakes, 18-24 cupcakes, or a 9x13 cake.
  • If you've made this easy white cake mix recipe in bulk, you will need to measure out 4¾ cups per cake, or 4¼ cups of cake mix if the powdered milk was omitted.

Nutrition

Calories: 152kcal (8%) | Carbohydrates: 32g (11%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg (1%) | Sodium: 79mg (3%) | Potassium: 157mg (4%) | Fiber: 0.5g (2%) | Sugar: 18g (20%) | Vitamin A: 34IU (1%) | Vitamin C: 0.3mg | Calcium: 74mg (7%) | Iron: 0.3mg (2%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course 9x13 Cakes, cake, Cake Recipes, Cupcakes
Cuisine American
« Whiskey Sour Cocktail
Dump Cake Recipes »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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