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A homemade cake mix is an inexpensive, easy, and convenient alternative to store-bought mixes. You can bake so many delicious cakes using this mix as a base.
Featured with this Recipe
Making Your Own Cake Mix
So, you’re thinking about making your own cake mix?
We get it. It’s hard to know where to start. With so many options and so many recipes online, it can be overwhelming to know what will work best for you. But here’s the good news: we’ve got your back!
Our homemade cake mix will definitely please any sweet tooth. They’re easy, convenient, and inexpensive—all things that you’d want in a cake mix. And they taste great! They’re not too sweet or too dry—just right. You whip up one big batch and it lasts for weeks in the pantry. Pull it out anytime, add a couple of ingredients, and bake it right away! This basic mix can be made into any cake – vanilla based or chocolate based!
I got these recipes from a cookbook called “Make-A-Mix Cookery.” It originally belonged to my grandma. It is full of recipes for every type of mix – desserts, sauces, breads, you name it! We recently posted a recipe from this same book for Basic Cookie Dough Mix, so check that out as well.
Ingredients in Homemade Cake Mix
- Cake flour (don’t use all purpose flour)
- Sugar
- Baking powder
- Salt
- Vegetable shortening (don’t use vegetable oil)
Cake Mix Recipes
You can add-in any number of flavor combinations to make the perfect homemade cake. We’ve included a few of our favorite recipes below for delicious, moist cakes you can make with this cake mix – a vanilla cake, a chocolate cake, and a cobbler. The Vanilla Cake recipe is in the recipe card at the bottom of the post, and I’ll list the other two below. Feel free to take these recipes and make them your own. If you make something amazing, let us know in the comments!
Chocolate Cake Recipe
Ingredients
- 3 ⅓ cups Homemade Cake Mix
- 9 tablespoons cocoa
- 1 cup milk
- 2 large eggs, well-beaten
- 2 ½ tablespoons butter, melted
- Frosting, as desired
Instructions
- Combine Homemade Cake Mix and cocoa powder. Stir until well mixed.
- Add milk ½ cup at a time. Stir until well combined between each ½ cup.
- Add eggs and melted butter. Stir until well combined.
- Pour cake batter into two greased, 8-inch cake pans or one greased 9×13 pan. Bake at 375 for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cakes cool and then frost as desired.
Cobbler Recipe
Ingredients
- 2 (21 oz) cans of pie filling
- 3 ⅓ cups cake mix
- 1 cup butter, melted
Instructions
- Pour pie filling into a 9×13 pan. Sprinkle Homemade Cake Mix over the pie filling.
- Drizzle melted butter over the top of the cake mix.
- Bake in oven at 350 for 45 minutes, or until topping is golden brown.
- Serve immediately with ice cream, if desired.
Storing Homemade Cake Mix
If you store this cake mix in an air-tight container, it should last 10-12 weeks. Make sure to store it in a cool, dry place. If you bake the cake, you can freeze it for up to three months. The best way to freeze a cake is to freeze the layers separately. Wrap each cake layer in plastic wrap and then in aluminum foil. Then, using a permanent marker, label the cake type and the date you put the cake in the freezer. When you are ready to serve, remove the cake from the wrap and frost while frozen. Then let thaw for about 30 minutes to an hour.
Frequently Asked Questions
It’s slightly cheaper to use the store bought mix, but the homemade mix is fairly easy to make especially in large batches, and also tastes a bit better than the store bought. So it’s really up to you as far as which you’d prefer.
This cake mix can be used as a homemade vanilla cake mix, white cake mix, yellow cake mix, chocolate cake mix, birthday cake mix, or whatever kind of cake you’d like. You can even use it to bake cupcakes or cake mix cookies, it’s really up to your own imagination!
This cake mix is made of all dry ingredients, so all you need to do is store it in some kind of container with a lid, like a mason jar or tupperware, and keep it in a cool dry place. It should last about 10-12 weeks.
Yes, just pick which cake base you prefer and fill cupcake liners ¾ full. Reduce baking time to 15 to 20 minutes (or when a toothpick comes out clean
Read Next: Easy Dessert Ideas
Frosting – The Most Important Part of the Cake
You can frost these cakes with anything you’d like – buttercream, cream cheese, whipped cream, store-bought, homemade – anything!
If you need more frosting inspiration, check out these recipes:
How to Make Homemade Cake Mix
Homemade Cake Mix
Video
Ingredients
For Homemade Cake Mix
- 8 cups cake flour
- 6 cups sugar
- ¼ cup baking powder
- 1 1/2 teaspoons salt
- 2 1/2 cups vegetable shortening
For Vanilla Cake
- 3 1/3 cups Homemade Cake Mix
- 3/4 cup milk
- 3 egg whites
- 1 teaspoon vanilla extract
- frosting we used our Chocolate Buttercream recipe
Instructions
For Homemade Cake Mix
- Combine flour, sugar, baking powder, and salt in a large bowl. Stir until well mixed.
- Cut in shortening using a fork, a pastry cutter, or your fingers. Store in an airtight container for 10-12 weeks.
For Vanilla Cake
- Combine Homemade Cake Mix and milk. Whisk until well combined or use an electric mixer.
- Add egg whites and vanilla extract. Stir until well combined.
- Pour into two greased, 8-inch cake pans or one greased 9×13 pan.
- Bake at 375 for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool completely and then frost.
- Add sprinkles if desired, then slice and serve.
Notes
Chocolate Cake
Ingredients:-
- 3 ⅓ cups Homemade Cake Mix
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- 9 tablespoons cocoa
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- 1 cup milk
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- 2 eggs, well-beaten
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- 2 ½ tablespoons butter, melted
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- Frosting, as desired
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Combine Homemade Cake Mix and cocoa powder. Stir until well mixed.
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Add milk ½ cup at a time. Stir until well combined between each ½ cup.
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Add eggs and melted butter. Stir until well combined.
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Pour into two greased, 8-inch cake pans or one greased 9×13 pan. Bake at 375 for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
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Let cakes cool and then frost as desired.
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I’m really hoping to receive a reply.
I’ve made the mix and I’m just not sure, since it has the shortening , it’s a little heavier and I don’t know if 3 1/2 cups is packed cups for making the cakes?
We didn’t pack it down like you would brown sugar, we just scooped and measured it like you would flour.
I’ve been reading the comments and for those who are having issues with the cakes “falling” the problem could be your altitude. I live at 4300 ft. above sea level and any recipe formulated for a lower altitude will sink in the center. Cake mixes used to have high altitude adjustments printed on the box.
King Arthur Flour has these suggestions for altitude adjustments on their website:
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I don’t know how to apply these to the mix, but it shouldn’t be too difficult to figure out.
Hello, I made your homemade cake master mix, and then made a cobbler using the cake mix. I followed the directions exactly for both. The cobbler crust did not rise, and I don’t understand what happened. Is there something else I should do? I used Swans Down cake flour
and checked the box to see how many servings was in there. It turned out to be exactly 8 cups required in the master mix recipe, so I didn’t measure the cake flour. Maybe I should have. I am working with a convection oven/microwave. I set the convection oven to 350 as the recipe called for. Also, when I made the master cake mix, it wasn’t that lumpy. It was more powdery when I went to sprinkle it on top of the fruit in the pan. I used a glass baking 9×13 dish. Any suggestions would be great. I love making my own master mixes, not only for the health benefits, but because the store-bought commercial varieties have propylene glycol in them, which is not a good ingredient. Thank you, in advance, for your response and feedback.
It could be that there was more flour than needed in the box. I also haven’t baked with a microwave convection oven so I am not sure if that is a contributing factor.
Hello Kelsey, thank you so much for responding to my question. I guess the lesson is to measure out the cake flour the next time. Just wondering, can I do anything with the rest of the master cake mix that I have to help it rise because I want to make another cobbler on Wednesday, Dec 20?
I haven’t encountered this problem before so I can’t say for sure, but baking soda and/or baking powder can help a cake to rise more. I would suggest starting there!
Thank you, Kelsey, I will try your suggestion.
This is amazing!!
If you scroll down to the bottom of the page you will see the recipe card with the full recipe!
My husband is diabetic and I usually substitute sugar when I’m baking and cooking . At least part of it. Could I use monk or stevia without sacrificing the rising of the cake ? Thanks
We haven’t tested this recipe with a sugar substitute so I can’t say.
I would like to try this recipe, but what vegetable shortening (healthiest option) does everyone use, I’m in Australia.
I did this base with the chocolate cake version and the cupcakes horrendously sunk! The only thing I didn’t do to the original mix is add in the shortening, I added it when making the chocolate mix. I incorporated all of the ingredients in a huge container originally and followed the recipe. Help!
The amount of shortening listed is for the whole batch of cake mix. How much did you add to your chocolate cake mix?
If using right away, can you substitute butter for the shortening?
Sure!