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This homemade cake mix is a simple pantry staple that makes baking easier, more affordable, and just as delicious as store-bought. With just a few basic ingredients, you can create a basic cake mix recipe that’s ready whenever you’re in the mood to bake.
Once you’ve got this cake mix on hand, try these 10 Tricks To Make A Box Cake Mix Taste Homemade or 22 Easy Desserts Made With a Box of Cake Mix.
Why you’ll love this basic cake mix recipe!
This basic cake mix recipe is your go-to for creating soft, fluffy cakes anytime. It works beautifully as a yellow or vanilla cake base and can easily be customized depending on what you’re craving.
Once you have this mix ready to go, baking a cake becomes as simple as adding a few wet ingredients and popping it in the oven.
- Made with Pantry Staples: No need for a box—this recipe uses simple ingredients you likely already have at home.
- Quick and Easy to Prep: Just mix the dry ingredients together and store. It takes minutes to make and saves time later.
- Perfect for Gifting: Layer it in a jar, add a cute tag, and you’ve got an easy, thoughtful homemade gift.
- Better Than Store-Bought: You control the ingredients, so it’s fresher and free from unnecessary additives.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – The base of the mix that provides structure.
- Sugar – Adds sweetness and helps create a tender crumb.
- Baking powder – Helps the cake rise.
- Baking soda – Adds extra lift and balance.
- Salt – Enhances the overall flavor.
Additional Wet Ingredients for Baking:
- Milk or buttermilk – Adds moisture and richness.
- Oil or butter – Keeps the cake soft and tender.
- Eggs – Bind everything together.
- Vanilla extract – Adds classic flavor.
How to Make and Use Homemade Cake Mix
- Mix: In a medium bowl, combine all dry ingredients
- Store: Store in a jar with a lid or airtight container.
- Combine with wet ingredients: Mix the dry cake mix with milk, oil or butter, eggs, and vanilla until smooth.
- Bake: Pour into a greased 9×13 pan or divide into cupcake liners.
- Bake at 350°F: Bake for 20–25 minutes for a cake or 15–20 minutes for cupcakes, until a toothpick comes out clean.
- Cool and frost: Let cool completely, then frost with your favorite frosting.
Storage
Keep this homemade cake mix in an airtight container at room temperature for up to 3 months for best results.
Frequently Asked Questions
Yes! This mix works for cakes, cupcakes, cookies, and more. Any recipe that calls for cake mix will work!
Absolutely. If you want to make a double-layer cake, make and double the recipe.
Yes, simply add cocoa powder to create a chocolate version.
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Homemade Cake Mix
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cups granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup milk or buttermilk
- ½ cup oil vegetable or canola
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
Instructions
To Make Cake Mix
- In a medium bowl, combine all dry ingredients1 ¼ cups all-purpose flour, ¾ cups granulated sugar, 1 ¼ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Store in jar with lid or airtight container
To Make a 13×9 Cake or 24 Cupcakes
- Combine cake mix and wet ingredients until well combined½ cup milk or buttermilk, ½ cup oil, 2 large eggs, 1 ½ teaspoons vanilla extract
- Pour batter into greased 13×9 pan or divide into cupcake liners
- Bake cake at 350 degrees F for 20-25 minutes or until toothpick inserted in the center comes out clean
- Bake cupcakes at 350 degrees F for 15-20 minutes or until toothpick inserted in the center comes out clean
- Cool completely and frost as desired
- You can't go wrong with a delicious buttercream frosting – here's my favorite buttercream frosting recipe
Can you please share a gluten free version? Trying to keep the cake moist.
I don’t understand the 2 day shelf life. The ingredients separately have a much longer shelf life. If making these for gifts a 2 day shelf life would not be appreciated.
Made it and loved it how do you make it chocolate
Family did not like it. It tastes more like cornbread instead of cake. I don’t understand why. I followed the recipe exactly.
We’re sorry to hear this! That can sometimes happen if you overmix or overbake the cake.
I was pleasantly surprised at how nice this cake came out. I’ve made cakes before with all purpose flour only to find they were on the heavy side. I sifted my dry ingredients as per the notes which I believe helped the texture, it was light and springy. I only had packed brown sugar on hand, but it worked 🙂 I served it with fresh strawberries & whipped cream. Thank for for an easy and delicious recipe. One note, the 1x serving size was perfect in a square 8 x 8 pan (20 minutes was perfect). I would double the recipe for the 13 x 9 size.
Thank you for the feedback, Judy! We’re so glad you enjoyed the recipe!