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 (Also Called Butter Cake)
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 them, and store them in your pantry. When you are ready to bake the yellow cake, you remove it 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.
Chocolate Buttercream
I couldn’t help but pair this yellow cake with rich chocolate buttercream, as that is my favorite combination.
Yellow Cupcakes
If you would like the CUPCAKE version of the best yellow cake, try this recipe for the Perfect Yellow Cupcake.
How to Gift Yellow Cake Mix
If you want to give this as a gift simply print out the ‘wet’ ingredients and the directions and attach them 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.” 😉
More Popular Cakes
Yellow Cake
Equipment
- Stand mixer I like this one from Kenmore!
- Round cake pans (or you can use a 9×13 baking dish)
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk
- ⅛ 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 a stand mixer and mix on medium for 1-2 minutes. (You can also use a hand-held mixer)
- 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 9×13, bake for 30-38 minutes. Cool before frosting.
Video
Did you make this recipe?
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.
Hi, would this be enough for one 13X9 pan, also? Thanks for the recipe and I love your website!
Great recipe! Can I make this as a marble cake?
I was just thinking yesterday that someone needs to come up with a homemade cake mix. Congrats on beating me to the punch 😉 This sounds perfect, Amanda!
This may be a silly question, but how do o make the cake yellow. Or is yellow cake just the name?
It is more of a yellow cake because there are yolks in the recipe. A white cake traditionally only uses the egg whites, hence the name ‘white cake’. Hope that helps!
I love the idea of having some homemade cake mixes in the pantry. Plus yours look super cute in those jars! Such a great idea. 🙂
Thanks!! I might be dedicating an entire shelf in my pantry to these… I use a LOT of mix! 🙂
Can please this recipe in grams? Please tell how many grams in one butter stick. I live in New Zealand and I could not find Butter sticks….
What is the shelf life of these mixes? I’d like to make a whole bunch and then store for later.
I would say about three months if stored in a cool, dry place and sealed tight. 🙂
I have to substitute the milk for a non-dairy option. Do you think coconut milk would drastically change the texture of the cake? I can’t imagine using water would taste very good. Thanks!
Maybe almond milk? I really can’t say for certain though, because I have never used an alternative option. Sorry!
That cake looks amazing, even without the cake mix potential! I’m wondering though, I’ve seen some cake mix recipes that crumble the butter with the dry ingredients (and then keep it the mix on the fridge of course), so that the cake is easier to make afterwards. Do you think that would work with this recipe?
I think its a great idea! I have not tried that method so wouldn’t be able to testify to its effectiveness. But someday! 🙂
Thank you so much for this recipe; I’m always grabbing box mix when I’m pressed for time to bake – this is a great thing to just have on hand.
I agree! Hope you are having a great day!