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A double-layer yellow cake with chocolate buttercream frosting on a cake stand with a piece missing.

Simple Yellow Cake Mix

With the help of a pastry chef, we’ve developed the perfect homemade Yellow Cake Mix that is a perfect substitute for store-bought cake mix. Use this mix for making a layered cake, a 9×13 cake, or even cupcakes! 

Yield: 12 servings 1x
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes


  • 1 1/3 cup + 1 1/2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup avocado oil (sub: vegetable oil)
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup buttermilk

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Make It Now:

  1. Prep: Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13” or two 8” round metal pans by either lining them with parchment or coating with cooking spray.
  2. Cake Mix: Combine flour, sugar, baking powder, baking soda, and salt in a small mixing bowl and set aside.
  3. Wet Ingredients: Whisk together the oil, eggs, vanilla, and buttermilk in a medium mixing bowl.
  4. Combine: Add the dry ingredients to the wet mixture and whisk just until no flour is visible and no lumps are remaining (do not overmix).
  5. Bake: Pour batter into the prepared pan and spread with a spatula until the batter is smooth on top and evenly distributed. Tap the bottom against the counter to remove any air bubbles. Bake on the middle rack for 15-20 minutes in a metal 9×13” pan or 18-23 minutes in two 8” round metal pans,  rotating halfway through. The cake is done when a toothpick comes out clean with no batter remaining. The top will be lightly golden.
  6. Store: Let cool on a wire rack before removing from the pan. Wrap tightly in plastic and store at room temperature or in the fridge for up to 4-5 days or in the freezer for up to 3 months.


Freeze for Later: Once completely cooled, the cake can be wrapped tightly in plastic wrap (I recommend double or triple wrapping) and stored in the freezer for up to 3 months.

Prepare from Frozen: Let thaw in the fridge or at room temperature.


  • Gluten Free and Dairy Free Instructions can be found here
  • The recipe was tested in a metal pan. If using glass or ceramic, cooking time will be longer. 
  • The batter should be baked as soon as possible and not sit for an extended period, otherwise the baking soda may not leaven the cake properly.
  • Cupcake instructions: Fill holes of a greased cupcake tin 2/3 full and bake for 13-15 minutes. This recipe will make about 14-15 cupcakes
© Author: Polly Conner
Cuisine: American Method: baking