homemade spice cake mix

filed under: Coffee Cakes on September 15, 2014

The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do.  (Don’t worry, chocolate is next.  I am still experimenting! You will read why below.)

4 from 2 votes
Homemade Spice Cake Mix
homemade spice cake mix
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do. 

Course: Dessert
Cuisine: American
Keyword: homemade spice cake mix
Servings: 12 servings
Author: Amanda Rettke
Dry Ingredients
  • 1 1/4 c all purpose flour
  • 1 c brown sugar
  • 2 tbsp. corn starch
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground ginger
  • 2 tsp. pumpkin spice*
Wet Ingredients
  • 1/2 c whole milk
  • 2 eggs room temperature
  • 1 tsp. vanilla
  • 1/2 c butter room temperature
  1. Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.

  2. *If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.

When Ready to Bake
  1. In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
  2. In a stand mixer cream butter until light and fluffy.
  3. With the mixer on low, start by alternating the dry mixture and the egg mixture.
  4. Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.

  5. Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.

  6. This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.


Homemade Spice Cake Mix

I have quite a few recipes that utilize spice cake mix, so instead of buying boxes I make up my own mix! It is easy peasy. And best part?  Wholesome and delicious!

As with all my homemade “box mix” cake mixes, you have some dry ingredients in an airtight container and then simply add the wet ingredients when you are ready to bake. The very same process as if you were to use a box of mix you purchased at the store.

One of the main differences is of course taste (so delicious) but also quality of ingredients. You have complete control over what you are eating and what you are putting in your body.

Homemade Spice Cake Mix

Quick Note: You can change the spice level to your tastes.  I prefer a subtle spice cake, one that does not over power a cream cheese frosting.  If you prefer a bold and zany spice cake, then feel free to play around with the amounts of spies added.

Not just any recipe can be turned into a homemade cake mix. The recipe really has to be conducive to the Single Stage or All-Ingredient method of baking.  If you need to harness the lightness and airiness of the Creaming Method (creaming butter and sugar together first) then the recipe will not work as well for a homemade box mix.

Spice Cupcakes with Caramel Cream Cheese!


I recently used the Homemade Spice Cake Mix to make cupcakes with a Caramel Cream Cheese frosting.  They were phenomenal!  I can’t wait to make my Velvet Spice Cake Surprise-Inside Cake with it next!

Every Homemade Cake Mix you could ever want! DITCH THE BOX!

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  • Carol Kohnke says:

    I was scanning the internet looking for a reason that any spice cake I make always turns out DRY! I came across this recipe and feel like it’s worth a try. But any ideas on my other recipes? Sometimes it would just be a yellow cake that I add spices to, and by the 2nd day it’s DRY!

    • Amanda says:

      Use a simple syrup! Pour 1-2 tablespoons over cake before frosting. 🙂

  • Donna says:

    I personally would like if you could help those of us who would like to make the homemade cake mixes too but instead of a whole cake, a one-layer and smaller.

    • Sandra D says:

      Easy enough – just half everything 🙂

  • shola says:

    Hey, I want to know if I can bake a cake with microwave

    • Amanda says:


  • Sandra D says:

    How much dry mix does this make? I have some I made a long time ago but would like to use your wet ingredient list and use it up.

  • Themis says:

    Sorry, what is the “all spice” from the mix to obtain the homemade pumpkin spice? I’m in Australia and I m dying to taste the famous pumpkin pie/cake but there are nothing of the kind here!

    • Brandi says:

      Here is what I found on the internet: “Allspice, also known as Jamaica pepper, English spice, clove pepper or Myrtle pepper, is the dried unripe berry of the pimento tree, an evergreen tree that is native to Central and South America, Mexico and the West Indies in general. The taste and smell of allspice are what actually led to its name”

      Do you have any spices by those other names in Australia?

  • Dawn says:

    I would like to use this mix to make pumpkin cupcakes. Have you tried this? Maybe decrease the milk or butter or maybe not! I would increase the spices for my taste,

  • Missy says:

    Do you think I could put powdered eggs into the mix?

  • Rebecca says:

    I have a recipe where I use two cups of applesauce, instead of the other wet ingredients, with a boxed spice cake mix to make muffins. Would that work with this cake mix?

    • Stephanie says:

      Rebecca, I use fresh pumpkin (instead 9f applesauce) to make pumpkin spice muffins. I haven’t yet tried it with this spice cake recipe. I will soon, though.

  • Lynn cavanah says:

    Love your site thank u

  • Jennifer Kramer Greene says:

    I need to know what size jars. 32 oz?

  • Marge says:

    Hi i tried this recipe and added the 15 oz of pumpkin pure but i got a really runny batter that wouldn’t hold its shape while baking. I retried it and got the same results. Any suggestions or is it possible i misread something?

  • Karen says:

    There is a spice cake cake mix and pumpkin muffin recipe going around. Just use those two things to make muffins. Would your spice cake mix work like that as well?? Thanks.

  • Laura says:

    I did not have high expectations for this cake because I haven’t had spice cake in a million years and I was just curious to see how it would turn out. Also, I made it at my moms house and she has a. Only a hand mixer b. Not enough brown sugar (I supplemented with a little cane sugar) c. Only had salted butter. d. Only had 1% milk. Well even with all of these “setbacks “, it was perfect. Fluffy and moist. Really good spicy zing to it. It was a big hit. Looking for an excuse to make it again. Thanks!

  • Elma Lear says:

    I can only use gluten free flour, no rice flour. Will it work as well?

  • Sue Woods says:

    Your recipe is more than a pint jar holds and way less than a quart jar holds. What do you do with the excess?

    • Amanda says:

      Use the quart jar. 🙂

  • Emmi says:

    So it’s 8/24/2019….. I just made the batter for this recipe.
    While I had no issue with it, I got less than the recommended.
    This recipe printed out, claims it will fill 8 inch pans, or a 9×13.
    Not with what I got.
    I got enough cake batter to fill 2 ( 6 inch round cake pans ) half full.
    I had the 6 inch pans ready, and measured the batter I put into each pan, 1 1/4 cup batter per 6 inch pan.

    This is fine for me…. I enjoy making smaller cakes any how. Now I have a solid batter recipe that makes only 2 ( 6 inch ) round cake layers.
    Instead of 3 layers.

    I tasted the batter before baking, and the batter tasted good. So my expectations for the baked cakes are fairly optimistic.

    So to those just finding this recipe, like I did, online, this amount of batter ( for me ) on,y made enough to Fill 2 ( 6 inch ) round cake pans.
    Perfect for those who like smaller amounts of cake.

  • Cindy says:

    Is this recipe equal to a box cake amount? I would like to use it for my apple dump cake and need it to be box cake size.
    Thanx for sharing.

  • Calvin Staley says:

    Can I double the recipe if I’m using two 9″ round cake pans?

  • Nancy says:

    This is a very good spice cake but it didn’t raise well in the 9×13 in. pan I used (have made it as cupcakes as well – same problem). Fairly sure I could have doubled it for the 9×13 pan.

    Now a word of praise – the homemade chocolate cake mix is outstanding – especially with coffee instead of water)!

    • Amanda Rettke says:

      Thanks Nancy! I will have to test the recipe and see if I can replicate the problem and then troubleshoot. 🙂

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.