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!
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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!
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.
Homemade White Cake Mix
- 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.
- Store. Transfer into an airtight storage container and store until you're ready to use the cake mix.
Adding Wet Ingredients
- Prepare. In a large mixing bowl or the bowl of your stand mixer, make a well in the center of the dry ingredients.
- 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.
- 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 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.
🥡 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<<<<
❓ FAQ
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.
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!
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.
🍰 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!
📋 Recipe
Homemade White Cake Mix
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)
Instructions
Homemade White Cake Mix
- In a medium to large mixing bowl, add all of the measured ingredients then whisk to combine.2 ¾ cups cake flour, 1 ½ cups sugar, 4 teaspoon baking powder, ½ teaspoon salt, ½ cup powdered milk
- 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.5 large egg whites, 1 ⅓ cups milk, ½ cup butter, 2 teaspoon vanilla extract
- Baking times at 350°F (175°C): 8" or 9" round cakes, bake for 20-25 minutes18-24 cupcakes, bake for 12-15 minutes9x13 cake pan, bake for 35-40 minutesbundt or tube pan, bake for 45-50 minutesFor 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.
Equipment You May Need
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.
- 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
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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