homemade yellow cake mix

filed under: Cakes on February 27, 2014

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 Recipe

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.)

Yellow Cake Mix

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.



Homemade 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.”

4.91 from 21 votes
Homemade Yellow Cake Mix!
Yellow Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Our favorite yellow cake recipe!

Course: Dessert
Cuisine: American
Keyword: yellow cake
Servings: 8 servings
Calories: 450 kcal
Author: Amanda Rettke
  • 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
Measure flour into quart size mason jar.
  1. Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit)
When Ready to Prepare Cake Batter
  1. Place softened butter into stand mixer and mix on medium for 1-2 minutes.
  2. Place dry ingredients into stand mixer and combine with butter for 30 seconds.
  3. Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
  4. 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!

Brownie Mix

Homemade Brownie Mix

Homemade Cake mix for White Cake

Homemade White Cake Mix

Homemade Chocolate Cake Mix

Homemade Chocolate Cake Mix

Homemade Funfetti Cake Mix!

Homemade Funfetti Cake Mix

Homemade Mug Cake

Homemade Mug Cake Mix

Homemade Pan Release

Homemade Pan Release {GOOP}

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

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  • Mary says:

    Could you covert recipe in English please thank you xx

  • Jacquelyn says:

    Thanks for this excellent cake mix! We had all the ingredients on hand!

  • Kay says:

    This recipe was a hit for our family. My non-cake eaters even ate the cake made from this recipe! 🙂

  • Cristina says:

    Has anyone tried baking the cake mix as a soda cake? I.e. mixing soda or seltzer in lieu of eggs oil, butter?

  • Sandra Walker says:

    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.

    • Amanda Rettke says:

      So glad!!

  • eric says:

    dont have electric mixer can i mix by hand?

    • Amanda Rettke says:


  • Sehla razzak says:

    Can you share the recipe of frosting that is applied on this yellow cake

  • Kiran says:

    Such a lovely recipe!
    Can I use pineapple juice in the place of milk? Please let me know.

    • Amanda Rettke says:

      I haven’t tested that so can’t speak to its effectiveness.

  • Diane Robinson says:

    How long to bake for a tube cake?

  • Lilly Kelly says:

    Is good I had to cook it for 45 minute though. How many calories are in it?

    • Autumn Maring says:

      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!

  • Denise bellamy says:

    Hi Amanda. Do u know how many oz the dry mix is?

    • Amanda Rettke says:

      I do not.

  • Gina says:

    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.

    • Amanda Rettke says:

      Always follow the written recipe.

  • Sarah Good says:

    How long will this last in mason jar in pantry?

    • Elizabeth Keeney says:

      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!

  • Alesha says:

    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.

  • Cynthia says:

    Written recipe says to add milk but video does not show milk being added to bowl. Do you add milk.

    • Amanda Rettke says:

      Written recipe is correct.

  • Debra Smith says:

    That was the best butter cake recipe. The cake was delicious.

  • Stacy says:

    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.

    • Amanda Rettke says:

      Thank you for that awesome feedback. Glad you enjoyed it!

  • Frances says:

    I made the apple fritter last week and they were excellent!Now I’m trying the yellow cake will let u know!

  • Robin says:

    I have recently moved to Colorado and would like to know if I need to adjust your recipe for high altitude baking.

    • Elizabeth Keeney says:

      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!

  • Sarah says:

    If buttermilk is substituted for the milk, should it be with the same measurements?

  • judith judge says:


  • Pamela Jans says:

    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!

    • Amanda Rettke says:

      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!

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