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!
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.