It has probably been five years since I’ve used box cake mixes with any sort of regularity. Back in the day, I would bake one up in a 9×13-inch pan and then proceed to slather a can of chocolate frosting over the top. I think I’ve made some serious kitchen strides since those days, but leave it to all of those popular “cake batter” recipes to keep me tethered to cake mixes. Between cake batter ice cream, fudge, pancakes, and the zillion other recipe variations, not to mention all of the dump cake recipes that I keep seeing, I can’t seem to escape cake mixes. I haven’t made many of those recipes, mostly because I have really made a conscious effort over the last couple of years to eliminate a large majority of overly processed products from my kitchen. Anything that I can make homemade, I do. That includes cake, of course, but what about all of those recipes that call for cake mix, straight from the box? I was left in a quandary, until I happened upon this recipe. Leave it to the people at America’s Test Kitchens to come up with the answer. This quick, homemade mix is the perfect solution!

This mix takes literally minutes to throw together, and you can keep it in a zip-top bag in your freezer for up to 2 months. I am totally thrilled at the idea of never having to skip past a recipe because it calls for cake mix.

My plan is to use this mixture anytime a recipe calls for dry cake mix. If you’re interested in using the mix to bake a cake, be sure to check out the link in the note below for instructions.

Look out cake batter recipes, here I come!

One year ago: Garden Zucchini Pizza Casserole

DIY: Homemade Yellow Cake Batter Mix

An easy cake mix that you can make at home
4.80 (5 ratings)


  • 2 cups (400 g) granulated sugar
  • cups (187.5 g) all-purpose flour
  • cups (187.5 g) cake flour
  • ½ cup (64 g) nonfat dry milk powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (227 g) unsalted butter, cut in ½-inch cubes and cold
  • 1 tablespoon vanilla extract


  • In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.


Note: For instructions on how to make an actual cake with this mix, please visit Mel's Kitchen Cafe.
Nutritional values are based on one cup of mix
Calories: 963kcal, Carbohydrates: 143g, Protein: 13g, Fat: 37g, Saturated Fat: 23g, Cholesterol: 100mg, Sodium: 543mg, Potassium: 560mg, Fiber: 1g, Sugar: 87g, Vitamin A: 1415IU, Vitamin C: 0.9mg, Calcium: 287mg, Iron: 2.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!