Did you know I bake lots of cakes? Like, lots and lots of lots of cakes? I had a homemade white cake recipe that I love but have been on the search for a good (and it must be GOOD) yellow cake recipe. This Yellow Cake Mix is the perfect way to get rid of box mixes or the perfect gift for a friend! This recipe also makes the perfect Birthday Cake!!!
Yellow Cake (Also Called Butter Cake)
There are two reasons that I finally ended up in this yellow cake recipe:
- It’s a one-bowl recipe.
- It uses whole eggs, not 8 egg yolks.
Oh, and one more… it’s the BEST! Tastes amazing.
(If you want this recipe written out to try my Birthday Cake recipe, it is the same delicious yellow cake only written to be made immediately.)
Homemade Cake Mix
The recipe is written to be stored. You prepare the dry ingredients, label them, and store them in your pantry. When you are ready to bake the yellow cake, you remove it from your pantry and add the wet ingredients.
It is a great option if you have a few extra minutes the week before a birthday or special occasion! Not only can making your own cake mixes save you time, but they taste amazing and are real, natural ingredients!
If you want a yellow cake recipe check out this Birthday Cake version. Detailed tips and tricks on how to make this yellow cake from scratch when you do not need to make the yellow cake mix.
Chocolate Buttercream
I couldn’t help but pair this yellow cake with rich chocolate buttercream, as that is my favorite combination.
Yellow Cupcakes
If you would like the CUPCAKE version of the best yellow cake, try this recipe for the Perfect Yellow Cupcake.
How to Gift Yellow Cake Mix
If you want to give this as a gift simply print out the ‘wet’ ingredients and the directions and attach them to the jar. Be sure to add some instructions, though. Something like, “After the cake is cooled call me and I will be right over.” 😉
More Popular Cakes
Yellow Cake
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk
- â…› cup vegetable oil
- ½ cup (1 stick or 113g) butter, softened
- 1 tablespoon vanilla extract
- 3 large eggs
Instructions
Measure flour into quart size mason jar.
- Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
When Ready to Prepare Cake Batter
- Place softened butter into a stand mixer and mix on medium for 1-2 minutes. (You can also use a hand-held mixer)
- Place dry ingredients into stand mixer and combine with butter for 30 seconds.
- Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
- Pour batter into prepared pans. Bake at 350°F. For 8-inch pans it's 20-25 minutes. For cupcakes start checking around 15 minutes. To make in a 9×13, bake for 30-38 minutes. Cool before frosting.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I am glad you posted this. I stopped buying store bought pre-made cake mix a decade or more ago when I realized they were made with hydrogenated fat…but some how never got around to figuring out my own mix..I’ll give this a try (organic and natural whole foods mixes are soo expensive!) I often just make my own homemade cakes, but having a mix handy is nice in in pinch.
I have yet to convert to weights in my measurements… so at this point your best bet is google. Thanks!
I can’t even tell you how much I absolutely LOVE this! So easy and convenient. Great gift idea too.
Sounds wonderful! I most often bake in a 9×13 pan…how much time for that?
Thanks so much!
Thank you for the recipes. How much of the mix should I use whenever a recipe calls for a box of cake mix? I live where such mixes are not readily available. Any chance of a red vevet mix? Thank you again.
I love the video! I can’t wait until the book is out!
When you say ‘all purpose flour’ is that plain flour or self raising? Also could you tell me how much is a ‘stick’ of butter in weight, please? I am in U.K. & have just found you. Can’t wait to start your lovely recipes!!
All purpose is plain flour.
A stick of butter is 1/2 cup, 8 Tablespoons or 1/4 of a pound.
Hope this helps international cooks 🙂
Metric and Weight Conversion
281 grams plain flour (540 ml, .5 litre or 2 metric cups plus 2 metric tablespoons of flour that is not self raising, soft pastry or hard bread flour)
300 grams granulated sugar ( aka table sugar 350 ml or slightly less than 1.5 metric cups )
17.5 ml baking powder (not bi-carb or baking soda 3 UK measuring teaspoons or 3.5 metric teaspoons)
5 ml table salt (slightly less than 1 UK measuring teaspoon or 1 metric teaspoon)
300 ml milk
30 ml vegetable oil (5 UK measuring teaspoons or 2 metric tablespoons neutral flavored liquid oil such as soy, corn or canola)
113 grams butter ( 120 ml, 1/2 metric cup or a little less than half of 250 gram brick or slab)
15 ml vanilla (2.5 UK measuring teaspoon or 1 metric tablespoon vanilla extract, flavor or essence)
3 large eggs ( 1 large egg is about 55 grams, 60 ml, 4 metric tablespoons or 3.33 UK measuring tablespoons)
I’m excited to try this! It would make such a great gift too. Thanks for sharing! Oh yeah, for your readers using metrics, this should help them convert the measurement: http://www.inyourkitchen.com/weights_measures.php
Love your recipes can I make this a lemon cake as well and leave out some milk and add lemon juice