This homemade yellow cake mix is easy to DIY and has a long shelf life, making it perfect for home bakers. It bakes up soft and fluffy with a classic buttery flavor that's ideal for layer cakes, cupcakes, and other desserts. Just mix in butter, whole eggs, oil, and milk, then bake in the oven for a sweet treat that tastes better than any boxed yellow cake recipe.
Try my easy yellow sheet cake with ganache frosting, yellow cupcakes with chocolate buttercream frosting, or my chocolate cake mix recipe and white cake mix recipe.
Whether you ran out of cake mix or you're just a do-it-yourselfer, you can easily make your own cake mixes at home with a few basic dry ingredients.
It only takes a few minutes to whip up a homemade cake mix, and it lasts for a long time if stored properly. You can use your yellow cake mix right away, save it for later, or layer it nicely in a jar and gift it to a friend.
🥘 Ingredients
- Flour – Use all-purpose flour for structure and a tender crumb, or opt for cake flour if you prefer an even softer, finer texture. Both work well in this mix.
- Sugar – White sugar provides sweetness and helps create a soft, moist cake with lightly caramelized edges. I'm using organic, unbleached, pure cane sugar, but granulated sugar is the norm.
- Baking Powder – This is the main leavening agent that helps your cake rise evenly and creates a light, fluffy texture. Ensure it’s fresh for optimal results.
- Baking Soda – Just a small amount to help boost rise and browning.
- Salt – Enhances the overall flavor and balances the sweetness in the cake.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Yellow Cake Mix
There are 2 different ways to make this DIY yellow cake mix. If you'd like to gift it to someone, follow option 1. If you are making it for yourself, follow option 2.
One batch of this mix makes 24 servings and can be used to bake two 8-inch round cakes, a 9x13 sheet cake, or about 24 cupcakes.
Making The Cake Mix
Option 1: To layer as a gift jar. In a mason jar or similar jar with a lid, assemble the cake mix by layering in 2 ¼ cups (281 grams), all-purpose flour, 1 ½ cups (300 grams) granulated sugar, 3 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, following the order of ingredients in the recipe card. Add a tag to label your gift and seal securely.
Option 2: To combine for home use. Whisk together 2 ¼ cups (281 grams) all-purpose flour, then 1 ½ cups 300 grams) sugar, 3 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon of salt, and seal it in an airtight container until ready to use.
How To Make Yellow Cake
Step 1: Whisk. Pour all of your prepared cake mix into a large mixing bowl or the bowl of your stand mixer. Whisk to combine and make a well in the center.
Step 2: Combine. Add the following wet ingredients: 1¼ cups (300 milliliters) milk, ½ cup (1 stick or 113 grams) of melted and cooled butter, 2 tablespoons vegetable oil, 1 tablespoon vanilla extract, and 3 large eggs (at room temperature).
Step 2: Mix and transfer. Mix until thoroughly combined, about 1-2 minutes. Then, transfer the batter to a greased and floured baking pan(s).
Step 2: Bake. Bake at 350°F (175°C/Gas Mark 4) for 15-18 minutes for cupcakes, 20-25 minutes for 8-inch round cake pans (2), or 32-36 minutes for a 9x13 baking pan.
If you'd like to try your hand at making homemade frosting, my vanilla buttercream frosting and chocolate buttercream frosting are delicious and easy. Be sure to let the cake cool before you frost it.
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💭 Angela's Pro Tips & Recipe Notes
- If using unsalted butter, when you combine this homemade yellow cake mix with the wet ingredients, increase the salt by ¼ teaspoon.
- For a richer, more moist yellow cake, substitute the 1¼ cups of milk with 1 cup whole milk (or half & half, or heavy cream) and ½ cup sour cream. This slight adjustment adds extra moisture and a subtle tang that enhances the flavor and texture of the cake
- Since this is a dry mix meant to be stored, make sure your flour, baking powder, and sugar are fresh. Old leavening agents can lose potency over time and affect how well your cake rises.
- If you'd like mini cupcakes, you'll yield 3x the amount of normal cupcakes, so this would bake up approximately 72 mini cupcakes. The baking time will vary based on your pan, but cupcakes take between 8-12 minutes.
🥡 Storing
Keep the mix in a jar with a tight-fitting lid somewhere cool and dark (like a pantry). Use within 10-12 weeks.
Freezing
Place the dry cake mix in an airtight, freezer-safe container or heavy-duty freezer bag. Remove as much air as possible before sealing. Freeze for up to 6 months. When ready to use, let the mix come to room temperature before adding wet ingredients and baking.
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📖 Recipe Card
Yellow Cake Mix Recipe
Ingredients
- 2¼ cups all-purpose flour (or cake flour)
- 1½ cups sugar
- 3½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To layer as a gift jar: Assemble the jar of cake mix by layering in the 2¼ cups all-purpose flour, then 1½ cups sugar, 3½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt (the order of ingredients in the recipe card). Add a tag to label your gift and seal securely.To combine for home use: Whisk all of the ingredients together and seal in an airtight container.
- To make yellow cake: Pour the entire contents of the jar into a large mixing bowl or the bowl of your stand mixer. Make a well and add these wet ingredients: 1¼ cups milk, ½ cup (1 stick) melted, cooled butter + 2 tablespoons vegetable oil, 1 tablespoon vanilla extract, and 3 large eggs (at room temperature).Mix until combined, about 1-2 minutes, then transfer into greased and floured baking pan(s).
- Bake at 350°F (175°C/Gas Mark 4) for 15-18 minutes for cupcakes, 20-25 minutes for 8-inch round cake pans (2), or 32-36 minutes for a 9x13 baking pan.
Notes
- For extra moisture and flavor, swap 1¼ cups milk with 1 cup milk and ½ cup sour cream.
- If using unsalted butter, add an extra ¼ teaspoon of salt to the mix.
- Store mix in a cool, dry place and use within 10–12 weeks for best results.
Wendy says
Could I cut down sugar? Would it be any issue/
Angela @ BakeItWithLove.com says
You can cut down on sugar by about 10% in most cake recipes, so I would start with that. If you wanted to reduce the refined sugar further, I would look at other alternatives like using banana or applesauce as replacement sweeteners. Hope that helps and let me know if that leads you to more questions!
Carissa says
I am SO excited to make this! I just have a question. Usually we have to add more flour to our recipies due to high altitude. Do you know what the conversion is for high altitude by chance? Thank you so much for sharing your recipe! I was just at the store and did not want to go back for a box of cake mix Hehe
Angela @ BakeItWithLove.com says
I have a great starting resource for adjustments is this guide for high altitude baking. Hope that helps!
caro says
Is this recipe the equivalent amount of a bought boxed mix?
I have a recipe that uses a shop bought cake mix, so it needs to be a specific weight I'm assuming for it to work.
Angela @ BakeItWithLove.com says
Yes, it is very close (as even boxed mixes have different weights). You should have no issues using this in any recipe that calls for a boxed mix. Thanks for asking!
Mrs Laui says
Have you made this into a chocolate cake mix before? Or used GF flour? Thank you! I'm so excited to have this recipe so I can quit buying the boxed cake mixes!!! 🙂
Angela @ BakeItWithLove.com says
Hello Mrs Laui! Yes, I have chocolate cake mix and white cake mix too. 🙂 You can use GF flour very easily in a 1:1 exchange.