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This homemade Yellow Cake Mix Recipe is made with just 5 ingredients. It’s perfect to give out as gifts, or keep in your pantry for quick and easy cake baking. This recipe is complete with baking instructions to give you perfectly moist and scrumptious yellow cake.
I have to admit, I love the convenience of a boxed cake. Mix in some oil, milk, and eggs, toss it in the oven, and voila! You have a perfectly soft and moist cake. Who knew the contents of the box were so simple? Made with everyday ingredients that’ll already be in your pantry, there’s no need to make a trip to the grocery store.
If you’re into cute DIY gifts this recipe is a must! Layer the ingredients in a mason jar, then finish it with a bow and a tag with baking instructions. So easy! I also like to know exactly what’s in the food I eat. Time for less pre-made boxes and more simple homemade.
Ingredients in Yellow Cake Mix
- Flour – Use all-purpose flour for this recipe.
- Sugar – I used regular granulated sugar.
- Baking powder & soda – Make sure you don’t mix the amounts up! It’s important to have more baking powder versus soda to avoid having an odd aftertaste in your cake.
- Salt – You can use as much or little as you prefer.
How to Make Homemade Yellow Cake
The amounts called for in this recipe are going to be a bit higher than what you’d use for a store-bought box. This is because the yield of dry ingredients in this recipe is 26oz (730g) versus what you’d get in a box, 15oz (432g).
For this cake you’ll need:
- 1 1/2 cups milk
- 2/3 cup vegetable oil
- 4 eggs
Mix everything in a large bowl until you no longer see any lumps. Pour into 3 round 8-inch cake pans that have been greased and lined with parchment paper. Bake at 350F for 30 minutes, or until a toothpick inserted in the middle comes out clean.
I baked this cake in three 8″ cake pans to get those beautiful layers. You can use two 9″ cake pans as well. Don’t want to bother with layers? A 10″ round pan or a 9×13 rectangular cake pan will work.
How to Make the Cake Yellow
You know when you pour the wet ingredients into your yellow cake mix, and everything magically turns a gorgeous golden yellow color? Well, the secret there is simply powdered food coloring. While powdered food coloring is difficult to find, two drops of yellow food coloring and one drop of orange will do the trick.
Don’t care about the yellow color too much? This homemade cake mix will taste just as delicious without any extra additives!
How to Decorate
I love the contrast of the rich chocolate icing layered between the yellow layers of cake. I used two containers of store-bought French chocolate icing to layer this cake. you can make your own icing, or try my recipe for homemade chocolate cream cheese frosting!
I’ve used some fresh berries to make a really simple and beautiful decoration on the cake. You can use sprinkles, chopped nuts, candies, drizzles of caramel/ chocolate, or just enjoy the cake with frosting!
How Long Does Cake Mix Last?
Make sure to store your cake mix in an airtight container to avoid having it go stale on you. I would also suggest that you don’t store it in plastic bags for any longer than a few days. The mix will take on the plastic smell and give the cake an odd flavor.
Once properly stored, the cake mix will last 4-6 months in your pantry.
Freezing
If you want to bake your cake ahead of time, you can keep it in the freezer up to 3 months with these steps to ensure it still stays fresh. These steps only work for an undecorated cake. once the cake has been frosted, I don’t suggest freezing it.
Looking for More Simple Cakes? Try These!
- The Best Chocolate Cake
- Easy Strawberry Cake
- Apple Pie Cake
- Chocolate Swiss Roll Cake
- No Bake Cheesecake
- Vanilla Bundt Cake
- Peach Upside Down Cake
- Coconut Cake
Yellow Cake Mix Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt together.
- Store cake mix in an air tight container at room temperature for up to 3 months.
