How to Video
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 a 15.25 ounce store-bought cake mix. Use this mix for making a layered cake, a 9x13 cake, or even cupcakes!
Ingredients
- 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 pure vanilla extract
- 3/4 cup buttermilk
- Optional: 1 batch of Chocolate Buttercream Frosting
Instructions
- Prep: Preheat the oven to 350°F and prepare a 9x13 or two 8-inch round metal pans by either lining them with parchment or coating with cooking spray.
- Cake Mix: Combine flour, sugar, baking powder, baking soda, and salt in a small mixing bowl and set aside.
- Wet Ingredients: Whisk together the oil, eggs, vanilla, and buttermilk in a medium mixing bowl.
- 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).
- 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 9x13 pan or 18-23 minutes in two 8-inch 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. (Once it's cooled, top with Chocolate Buttercream Frosting, if desired.)
- Store: Let cool on a wire rack before removing from the pan. Wrap 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.
Freezer Instructions
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.
Notes/Tips
- Gluten Free and Dairy Free Instructions can be found here.
- A perfect replacement in recipes that call for a 15.25 ounce box of yellow cake mix.
- 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.
Nutrition
Serving: 1 slice without icing | Calories: 224 kcal (11%) | Carbohydrates: 29 g (10%) | Protein: 3 g (6%) | Fat: 11 g (17%) | Cholesterol: 43 mg (14%) | Sodium: 227 mg (10%) | Fiber: 0.4 g (2%) | Sugar: 18 g (20%)
If you make this, please leave a review and rating letting us know how you liked this recipe!