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.”

Homemade Yellow Cake Mix!
4.89 from 42 votes

Yellow Cake

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Our favorite yellow cake recipe!

Ingredients

  • cups (281g) all-purpose flour
  • cups (300g) granulated sugar
  • teaspoons baking powder
  • 1 teaspoon salt
  • cups milk
  • 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 stand mixer and mix on medium for 1-2 minutes.
  • 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 9x13, bake for 30-38 minutes. Cool before frosting.

Video

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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.

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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. So I used this recipe for my first time ever attempting to make homemade cupcakes.and let me say they are amazing! I will never buy a boxed cake again! My only issue is the cupcakes are a little on the dense side so I may use cake flour next time and see if I can get that light and fluffy texture.i also didn’t use a stand mixer I did it by hand since my bit the dust a few weeks ago.but over all amazing recipe!!

  2. I’ve made this twice now as cupcakes and it is the PERFECT recipe. I followed the ingredients exactly and the taste and the texture of the cake is wonderful. This has now been added to my baking cookbook. Thank you for sharing.

  3. This blog is amazing , i made 24 cupcakes for halloween with buttercream , today i try with fondant to see what happen?

    Ohhhh almost forget hi from panama and please continue posting

    Xoxo

  4. I made this mix for cupcakes for my son’s bday party tomorrow, but I used fresh milled flour and the cupcakes fell in the middle instead of rising. I don’t know what went wrong. Has anyone else used fresh flour? I used soft white wheat berries.

  5. Can you give me this recipe in gluten free? Would it be the same if Gluten Free All Purpose Baking Mix was used instead of wheat flour?

    1. Hi Karen,
      I often substitute gluten-free baking flour mix for standard flour so a co-worker isn’t left out when I bring in treats. As long as you use the gluten free baking mixes that have xanthan mixed it in usually comes out fine.

    1. I would say 3 months on the safe side, but you will want to condier the life of your ingrediens. So if your baking powder expires in 2 months, then 2 months. Hope that helps!

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