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The Tastiest Homemade Yellow Cake Mix Recipe To Store In Your Pantry

The Tastiest Homemade Yellow Cake Mix Recipe To Store In Your Pantry

By Mona - Far From The Farm
September 15, 2025
Easy homemade yellow cake mix recipe that saves money, skips the box, and bakes light and fluffy every time!
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Makes: 24 servings
Approximate cost $1.50
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 163
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the dry cake mix:
  • 2 & ¾ cups All-purpose flour - 330 g
  • 1 & ½ cups Granulated sugar - 300 g
  • ¼ cup cornstarch - 30 g
  • 1 tbsp Baking powder
  • 1 tsp Fine table salt
Optional add-ins to the cake mix for a more box-cake like flavor:
  • ½ cup Nonfat dry milk powder - 45–55 g
  • 2 tbsp Vanilla Sugar - or 1 tablespoon instant vanilla pudding mix for a more moist cake
Additional ingredients when baking:
  • 1 large eggs
  • ½ cup neutral vegetable oil - vegetable, canola, or light olive oil) or melted butter, cooled
  • 2 tsp vanilla extract
  • 1 cup liquid - If you included dry milk powder in the mix use 1 cup water. If you did not include dry milk powder use 1 cup whole milk

Equipment

  • large mixing bowl
  • Whisk
  • Airtight Storage Jars or Containers
  • Measuring cups and spoons
  • Cake Pans (9×13 or two 9-inch rounds)
  • Hand Mixer or Sturdy Whisk

Method
 

Making the cake mix:
  1. Combine the Dry Ingredients:
    In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt until fully blended. If you’re adding dry milk powder or pudding mix, whisk those in too.
  2. Storage:
    Pour the mix into an airtight jar or container. Label it with the date and the wet ingredients you’ll need to add later.
    Keep in a cool, dry pantry for up to 3 months for the best results. Always check your baking powder’s freshness if storing long-term.
Baking the cake:
  1. Preheat the Oven
    Set your oven to 350°F. Grease and flour a 9×13-inch pan, two 8-inch round pans, or line a muffin tin for cupcakes.
  2. Measure the Mix
    Pour the entire jar of cake mix (about 4½ cups) into a large mixing bowl.
  3. Add Wet Ingredients
    If you added dry milk powder to the mix: use 1 cup water, ½ cup neutral oil, 3 large eggs, and 2 teaspoons vanilla.
    If you did not include dry milk powder: use 1 cup whole milk, ½ cup neutral oil (or melted butter), 3 large eggs, and 2 teaspoons vanilla.
  4. Combine the Batter
    Whisk or beat on low speed until just combined. A few small lumps are fine — over-mixing can make the cake tough.
  5. Bake
    Pour the batter evenly into your prepared pan(s).
    9×13 pan: 28 to 33 minutes
    Two 8-inch rounds: 25 to 30 minutes
    Cupcakes: 18 to 22 minutes
  6. Test for Doneness
    Insert a toothpick into the center. It should come out clean or with only a crumb or two attached.
  7. Cool and Serve
    Cool in the pan for 10 minutes before transferring to a rack. Let cool completely if you’re frosting, or slice and enjoy while still warm.

Notes

You can use this recipe as a base for other flavors such as:
  • Birthday Sprinkle Cake: Stir in a handful of colorful sprinkles.
  • Chocolate Chip Treat: Fold in mini chocolate chips for extra sweetness.
  • Citrus Twist: Add orange or lemon zest for a fresh flavor.
 

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Nutrition

Calories: 163kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 8mgSodium: 189mgPotassium: 64mgFiber: 0.4gSugar: 15gVitamin A: 66IUVitamin C: 0.2mgCalcium: 64mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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