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 Mix
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, and store it in your pantry. When you are ready to bake the yellow cake, you remove 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.
I couldn’t help but pair this yellow cake with rich chocolate buttercream, as that is my favorite combination.
If you would like the CUPCAKE version of the best yellow cake, try this recipe for the Perfect Yellow Cupcake.
If you want to give this as a gift simply print out the ‘wet’ ingredients and the directions and attach 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.”
Our favorite yellow cake recipe!
- 2 1/4 cups (281g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 cup milk
- 1/8 cup vegetable oil
- 1/2 cup (1 stick or 113g) butter, softened
- 1 tbsp. vanilla extract
- 3 large eggs
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Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
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Place softened butter into stand mixer and mix on medium for 1-2 minutes.
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Place dry ingredients into stand mixer and combine with butter for 30 seconds.
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Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
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Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.
Recipe Video
Check out some of my other HOMEMADE and FROM-SCRATCH dessert mixes!
Could you covert recipe in English please thank you xx
Thanks for this excellent cake mix! We had all the ingredients on hand!
This recipe was a hit for our family. My non-cake eaters even ate the cake made from this recipe! 🙂
Has anyone tried baking the cake mix as a soda cake? I.e. mixing soda or seltzer in lieu of eggs oil, butter?
Yellow Cake Mix – So awesome. I needed this recipe. Love that I can get a head start with the dry ingredients. Also appreciated the substitution for buttermilk. You are the best!!!
P.S I made the Apple Fritters a few months ago as I had requested the recipe. They turned out so good. They were moist and my Husband really enjoyed them. Again Thanks.
So glad!!
dont have electric mixer can i mix by hand?
Yes
Can you share the recipe of frosting that is applied on this yellow cake
Such a lovely recipe!
Can I use pineapple juice in the place of milk? Please let me know.
I haven’t tested that so can’t speak to its effectiveness.
How long to bake for a tube cake?
Is good I had to cook it for 45 minute though. How many calories are in it?
Hi Lilly,
I work for Iambaker and I am happy to answer your question. We updated the calories so you should see that in the recipe now (450 for 8 servings). The baking time will vary depending on how large your pan is, or how many you use (we used two 9 inch pans). Also, no two ovens are the same, some cook hotter than others, so its hard to say for sure. My best advice is to keep a close eye on it! I’m so glad yours turned out!
Hi Amanda. Do u know how many oz the dry mix is?
I do not.
Your ingredients say 1 1/4 cup of milk, but your video didnt have milk in it.
This is probably why my cake came out so wiggly. Why would you say to put milk if it doesnt require milk?! I just wasted all those ingredients now.
Always follow the written recipe.
How long will this last in mason jar in pantry?
Hi, Sarah! I work with iambaker and am happy to help with questions. In an airtight container, stored in a cool, dry place, the mix will last up to three months. Have a great day!
This was so easy and delicious! I don’t do a ton of baking but this came out perfectly for me the very first time and it was a major hit. I made it for my mom for Mother’s Day with a yummy homemade icing and she ate the whole thing in a few days time! 😂 Thanks- this will be one of my go-tos forever.
Written recipe says to add milk but video does not show milk being added to bowl. Do you add milk.
Written recipe is correct.
That was the best butter cake recipe. The cake was delicious.
Great recipe! Comments below:
1) everyone, the author did note to follow the written recipe since it includes milk – the video does not.
2) instead of the sugar measurement in the recipe, I used 1/2-cup of honey and 1/4-cup white sugar – the taste of the cake was sweet enough for my taste.
3) baked mine in a 8″ square pan for 50-minutes – I will try a 9×13″ pan next time and see how long that takes.
Happy eating.
Thank you for that awesome feedback. Glad you enjoyed it!
I made the apple fritter last week and they were excellent!Now I’m trying the yellow cake will let u know!
I have recently moved to Colorado and would like to know if I need to adjust your recipe for high altitude baking.
Hi, Robin! I work with iambaker and am happy to help with questions. Before making any changes, try the recipe as is (even in high altitude). If it doesn’t turn out, there are a couple of things you could modify. But, only make one change each time you make the recipe. You could add more flour (up to 2 tablespoons more per cup), decrease the baking powder by up to 1/4 teaspoon, or reduce the sugar by 1-3 tablespoons. I hope this helps, and have a great day!
If buttermilk is substituted for the milk, should it be with the same measurements?
HOW LONG DO THESE CAKE MIXES KEEP IN JARS AND CAN YOU USE BAGGIES I DONT HAVE MASON JARS BUT WILL GET SOME SOON . IF I USE BAGGIES DO I HAVE TO REFRIG.
Thank you so much for this wonderful made from scratch cake mix!!! I was wanting to make a pineapple cake from another website.
Except that it called for a box of yellow cake mix. There is something in boxed cake mixes that makes me nauseous, I can’t abide the smell. I found your homemade yellow cake mix and decided to try it in his recipe, using only the dry portion. The only change I made was that your mix makes about 23oz of dry mix and his recipe calls for a 15 1/2oz box.
I weighed out 15 1/2oz of your mix and carried on with his recipe.
It was fantastic!
Now I plan to make up more of your dry mix and use it as a master mix. I can measure out 15 1/2oz anytime I want to substitute a box cake mix in recipes.
Thank you again!
I am thrilled to hear this Pam! You are quite resourceful and I love how you made it work for you! And, of course, thrilled to hear that you enjoyed the recipe after making your adaptations. Have a wonderful day!