This year, I’m on a quest to make my own baking mixes. It’s been ages since I’ve used store-bought mixes, (probably at least 12 years), but I’m at a point in life where it would be really handy to have mixes sitting in my pantry ready to go. I developed a buttermilk pancake mix over Christmas break that we’re crazy about. This week I decided to work on a yellow cake mix.
After baking (and tasting) eight different cakes (tough job, I know), I’ve arrived at the winner. This mix makes a yellow cake that’s light, fluffy and flavorful. It smells amazing; and bakes up to the same size as a store-bought cake mix, which means when a recipe calls for a store-bought mix, you can grab this one instead. And major bonus: it doesn’t include any of the aluminum, food coloring or other questionable ingredients that you’ll find listed on the side of that store-bought cake mix.
I also happen to think this mix makes a tastier cake, but try it yourself, and see what you think. Here’s the recipe.
Homemade Yellow Cake Mix
2-1/2 cups all-purpose flour
1-1/2 cups granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
What You Do:
Measure out your flour by spooning it into a measuring cup. Just let it pile up into a hill (don’t shake it down). Then, level off the top with a knife. This is the key to a light and fluffy cake. If you scoop the flour out of the bag with the measuring cup, the flour will be more tightly packed in the cup, and you’ll end up with extra flour and a denser cake.
Place the flour, and all of the other ingredients in a mixing bowl, and stir well to combine.
Store your finished cake mix in a quart jar, or another air-tight container, until you’re ready to use it. Be sure to label the container, so you don’t forget what it is.
Here are some free, printable labels that you can use.
Regular canning jars have raised lettering on their sides, and the labels don’t go over those very well. I would recommend using a smooth-sided jar. Ball sells a smooth jar, and it’s available at most craft stores. I’ve also been buying smooth jars when I spot them at thrift stores and yard sales.
If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.
How to Use Your Cake Mix:
Use your homemade cake mix in any recipe that calls for a box of yellow cake mix. Just be sure to add a teaspoon or two of vanilla to the recipe. Store-bought mixes contain powdered vanilla, so you don’t want to miss out on this tasty ingredient.
To make your own yellow cake from scratch, just follow these instructions.
Homemade Yellow Cake Recipe
This recipe will make (1) 13×9″ cake or (2) 8×8″ or 9×9″ cakes.
Use my Pan Substitutions Chart to see what other pan sizes will work.
1 homemade yellow cake mix
3 large eggs
1 stick of butter, softened
1-1/4 cup milk
1 Tablespoon vanilla extract
Pour your cake mix into a mixing bowl.
Note: I used my mixer to make my cake batter, but there’s no reason you can’t do it by hand.
Cut the butter up into smaller pieces, and add them to your mixing bowl. Work the butter into your flour, until it’s well integrated.
Tip: Pull your butter and eggs out an hour or two before you plan to make your cake, so they have time to come to room temperature. But, don’t sweat it if you forget, or simply don’t have the time for that. You can soften butter in the microwave by microwaving it for 10 seconds at a time, until it’s soft, but not melted. I usually microwave my butter for 10 seconds. Then, flip it onto a different side, and microwave it for another 10 seconds.
Beat the eggs with a whisk or fork. Add the vanilla to your eggs. Then, pour the egg mixture into your flour, and mix to combine.
Slowly add the milk, and mix just until the batter comes together. To keep the cake light and fluffy, you don’t want to work the batter any more than you have to.
Butter and flour your cake pan(s).
Then, pour the batter into the pan(s), and bake at 350 degrees. Figure on around 30 minutes for a 13×9″ cake, and around 28 minutes for two 8×8″ or two 9×9″ cakes. Bake times may vary a bit from oven to oven, so keep an eye on it towards the end of the bake time. Your cake(s) are done when the edges are golden brown, and a toothpick inserted into the center comes out clean.
Allow your cake(s) to cool for at least 10 minutes before you remove them from the pan. Then, frost, and enjoy!