Homemade Cake Mix

filed under: White Cakes on February 17, 2011

UPDATE: Here is Homemade Yellow Cake Mix in a Jar!

I gotta be honest with you.

Most of the time I am running around like a crazy woman. I am usually pretty scatterbrained and frantically trying to get to everything that needs to be done in a day.

So I decided that I needed to simplify my baking a bit. Remove some steps. But NEVER sacrifice quality and taste!!

Which leads me to today’s post. I LOVE that I get to share this with you and I hope that you will try it too!

Did you know you can make your own homemade white cake mix?

You can have high quality, delicious tasting cake with the ease and convenience of a box mix.

And it just takes moments to do!


Just assemble your dry ingredients as well as the sugar.

Dry Ingredients:

2 3/4 cup flour

1 3/4 cups SUPER fine sugar (you can buy this or make it)

2 teaspoon baking powder

3/4 tsp salt

(I will post the rest of the recipe I am using below)


Sift together all ingredients and place in mason jar or your chosen storage container.


And voila! You have your own cake mix! (This recipe totaled about 4 1/2 cups of dry ingredients, so I used an eight cup mason jar)

You will of course need to add the wet ingredients when you are ready to make your cake.


So I just write what I need to add on a little reminder card.

And don’t forget the date! I would probably try and use this within three months. But around here, I usually use at least one jar a week!


Don’t forget the instructions! (I am not saying that from experience or anything…) And any other little annoying notes you might want to write yourself.

I sorta love words like moist and delicious and yum when describing cake. I cant help myself.

Feel free to do this with chocolate cake or yellow cake or any cake that suits your fancy.

Cant wait to show you the cake I am making with this jar! 🙂


UPDATED: This is the cake I made with this jar… Chocolate Covered Cherry Oreo Cake!

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  • Merzia says:

    Hi, can vanilla instant pudding mix be added to this for more moist result like the one with boxed mix? Will appreciate your prompt reply.

    • patricia says:

      im wondering the same thing made a cake from scratch this weekend it tasted good but very dry boo who

      • Amanda says:

        So sorry! Can you tell me what size eggs you used? Also, what area of the country do you live? Is it humid there?

    • Ari says:


  • Christina says:

    Can you tell me how many cakes/cupcakes this recipe yields and what size cakes? I’m making a tiered cake and want to use this recipe, just not sure how much this makes. Thanks!

    • Star Brite says:

      She mentioned in her story prior to ingredients that she used 2 layered cake pans.

  • Rosemary says:

    Can I use cake flour for this? Do I just eliminate the cake flour?

  • Sujanya Rancho says:

    In the dry ingredients list you mentioned as 2 3/4 cup flour what it mean? All purpose flour? or cake flour?Please advice.

    • Star Brite says:

      All purpose flour because of the salt and baking powder.

  • Granny says:

    I have to make a flat cake I am figuring 2-9/13 pans(to feed about 50 people), how many times do I make the receipt bottle and wet ingredients?

  • laurie says:

    how do you make super fine sugar? you cant find it in our local stores

  • Tina Stewart says:

    confectioners sugar or put granulated sugar in a blender.

    • Bryony Taylor says:

      its castor sugar not the same confectioners sugar., thelatter is also known as powdered sugar or icing sugar. where as super fine sugar is castor/caster sugar and is somewhere betweenthe two

  • Kelly says:

    Everytime I make a white cake with just egg whites, it comes out tasting “eggy”. Is there no foolproof recipe to mimic what you can get in a box mix? Haven’t tried this one yet, but 5 egg whites sounds like a lot…….

  • Deborah Poff says:

    Question…i found this recipe for pumpkin bars which requires a dry box cake mix sprinkled over the top of the pumpkin filling. I don’t use any processed foods i make everything from scratch. Could i use this cake (dry) in place of the box mix…thank u so much

    • Bryony Taylor says:

      come on deb, if this is a recipe fr home made box cake mix, its safe to assume you can use it inplace of boxed cake mix inyour scenario. (cake mix isjust the flour and whatnot premeasured out)

      • Suzette says:

        Come on Bryony, you can’t assume that. It’s not the exact same, one-to-one. Boxed cake mixes have oil/fat in the ingredient list and some even have dried milk added. There’s no fat in this jarred homemade version – it gets added in when you mix with the wet ingredients.

        Deborah, you could try cutting in the butter (and the flavoring, if you want) or whichever fat you use with the dry ingredients in a food processor first and then using it on the pumpkin puree.

  • roop says:

    Can I add Soda/Coke instead of all wet ingredients just like we do for boxed cake mix?

  • Brandi hoffmann says:

    have you tried using sour cream instead of the milk for the homemade white cake mix? was wondering what the differences are?

  • Monica says:


    I have used baking soda instead of baking powder, I have also add some vanilla powder in it, I mixed with regular vagetable oil, egg, water, and my cake end up tasting bitter like chemical, could you please give me some advise?
    if there something wrong? thank you so much for help

    • Amanda says:

      I would try making it with the ingredients listed in the recipe and see what you think. 🙂

  • Bonnie Cobler says:

    Can you make this a sugar free cake?

  • Teresa kuhl says:

    Love making things from scratch.

  • Kelly Broughton says:

    Can’t wait to try the brownie recipe, my husband loves brownies and he needs a special treat every once in awhile.

  • heather says:

    Is there a print button

  • Fortunate C Mandizvidza says:

    which type of flour did you use here??

  • Betty Sanders says:

    I want to make this, but there is no wet ingredients.

  • Tovah says:

    Just curious if this is good for cupcakes too? would it make 24?

  • Gayle says:

    Dear Amy, Love your recipes but my God the ad’s. Do you happen to have an Ad free website. There are so many ads I can not even enjoy reading the recipe you have on your site. The video comes up in the middle of the page and obscures everything else. The pop ups are unnerving. I wanted to print out your white cake mix recipe and there are so many ads that after going thru the page 10 times i can not find the print button. Seriously, I know you get revenue from the ads but really this is ridiculous!

  • Nancy says:

    Is there one for chocolate cake mix????

  • Dina Brown says:

    Thank you so very much for the recipes and the tips?

  • Holly Morgan says:

    Bryony Taylor: I made a soda pop cake using this dry ingredient recipe last night. After adding the equivalent of a can of pop to the dry mix it was really thick. I added more pop until it was more of a cake batter consistency. Baked it in a greased 9” spring pan at 350° for 40 minutes, rotating cake once during baking. It was a very dense cake, but very tasty.

  • Daniela says:

    You’re the best!

  • Dienna Schiro says:

    Hi Amanda,would you Happen to have a good bread Pudding and a good sauce to go on top? I am from New Orleans,so when we moved up north a lot of my things got lost so I would appreciate It if you could post one Thank You.

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