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
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
- â…› 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
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I haven’t boxed mixes in years but I miss the ease; this is a great shortcut! I can’t wait to mix up some of my own cake mixes!
I love this handy recipe. I forsee a ton of cake in the future.
Will this recipe make a 9 x 13 size cake?
Yes, it should. 🙂
This looks like the perfect moist and fluffy yellow cake!!!
I’m not a huge fan of vegetable oil. What is a good replacement, do you think?
I think that is a great question for google. You most likely have an oil in mind that you would prefer, right?
You can use light olive oil in place of the vegetable oil.
In place of vegetable oil you can use applesauce (or most pureed fruits depending on flavor you want), mayonnaise, canola oil, yogurt or sour cream! Olive oil has a different taste, not sure how that would work in cake!
I am looking forward to seeing you do a chocolate cake mix. 😉
It’s next on my list!
You know what I did that today. I just took hints from the other White cake mix post’s comments. Increased the sugar and added cocoa powder as much as Reduced the flour and voila!! real nice Chocolate cake was there. Can dd some brewed coffee for much darker version but I was happy!!
You need a pin button. This us exactly what I’ve been looking for.
If you hover over any image, a “pin it” button appears in the upper left hand corner of the image. 🙂
Hey Amanda,
Been regular to the site for ages now and love the cakes. 🙂
Have a query: If I do not need such a big cake (I have two little munchkins) , then what should the proportion of the wet ingredients be?
OR
Can I prepare the batter and freeze it? Use half and then leave half for another day?
Luv,
Manjeet
Hi Manjeet! In your case I would consider finding a smaller recipe to fit your needs. You can certainly halve this recipe, but since I have not experimented with that I wouldn’t be able to guarantee results. I wouldn’t prepare batter and freeze. Maybe just try to set aside five extra minutes to get the batter made before you need the cake. Hope that helps! 🙂
hi great recipe i am waiting for choclate cake mix…………
Does this yield the equivalent of an 18.2 oz package of the store bought mix? I’m wanting to use something like this for making yellow cheesecake. Will it work for that? Can I use white whole wheat flour?