DIY: Homemade Yellow Cake Batter Mix
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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
Three years ago: Polenta Pizza[/donotprint]
DIY: Homemade Yellow Cake Batter Mix
Ingredients
- 2 cups (400 g) granulated sugar
- 1½ cups (187.5 g) all-purpose flour
- 1½ 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
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hii, I just made this cake mix exactly as the recipe stated, measuring each ingredient with my kitchen scale and I ended up with 8 cups of cake mix! Lol, I’m not sure what kind of magic I performed tonight but does your recipe maybe make more than 5 cups of the cake mix…? I’m not sure how mine ended up with an extra 3 cups.. still scratching my head on that one.. and also, I was wondering if I can swap out the water for all milk? I used the milk powder in the recipe but just wondering if I can still replace all milk for the water or would that affect or change the recipe too much..? Thanks!
I have left this question in the comment section of your post on Pinterest but will ask directly. Can these cake mixes be made Gluten free? My daughter has a wheat allergy and is now gluten free. Trying to save her some money as Gluten free stuff in the stores is VERY expensive. Thank you in advance
Hi Donna, I haven’t tested it so couldn’t say for sure, but I think it would be worth the try!
Oh my gosh! Brilliant! I have my mom’s pistachio cake recipe that calls for a box cake mix and while it pains me to do so….I use one. This is so much better!
I’d like to use this recipe for a “dump cake” and have everything but the dry milk powder. Is the dry milk powder absolutely necessary for the mix?
Thanks!
Hi Mindy, Yes, the dry milk powder is necessary here.
Can it be substituted with dry buttermilk?
Hi Holly, I never tried it, but I think it should work.
I’m making cupcakes and the recipe calls for one 18.25 box of golden butter cake mix. To that I add 1/2 c. butter, 4 eggs, 2/3 c. water. My first question, do I use the entire amount that this recipe makes to equal my 18.25 boxed cake mix, or do I weigh out 18.25 ounces? My next question, with me adding and additional 1/2 c. butter as called for in the recipe, and with the 1 cup butter already in the “cake mix” will that be too much butter?
Thank you.
Hi Rhonda, You should weigh it out. As for the additional butter, I’ve never made a cake mix with added butter, so I couldn’t say, unfortunately.
Leave it to you to always have what I am looking for! My bf and I are opening an ice cream shop in San Francisco, and I cannot tell you how many times I have relied on your recipes for help and ideas when developing our flavor line. Thank you for all your great recipes and posts! :-)
I would love to make this, but the link to Mel’s kitchen cafe no longer exists. Could you tell me the directions and last ingredients on how to make/bake the cake from this recipe? I love your recipes!!!–Kathryn
Have just seen your post,not sure if we are singing from the same sheet,try this link. http://www.seededatthetable.com/2012/08/08/diy-homemade-yellow-cake-mix/
I know I’m coming to the party a couple of years late but please, I BEG of you, revisit this recipe. Or, tell me where I can find variations. I understand that this is meant for recipes that call for a box mix, not really intended for making cakes, but I LOVE, LOVE, LOVE the idea that I could have cake mixes ready to go in the freezer. I added 3/4 c. cocoa powder to attempt a chocolate cake mx. Smells good, looks right, will let you know when I bake it. I have a recipe that calls for a lemon cake mix, and here is where I am at a loss. It is NOT a pound cake, so I’m struggling to come up with the amount of lemon extract to add (rather than vanilla). I know people here will probably not understand why I don’t just make things from scratch from start to finish… here’s the best excuse I’ve got: I want to take as many processed, chemical laden foods out of my family’s diet as possible. Problem #1: we moved to po-dunk nowhere and I literally have to order cake flour (etc) online. #2 living in the middle of nowhere means nothing is on the way to anything else… if I’m inspired in the middle of the day to make my grandmother’s lemon cake recipe (the one that calls for the box mix) if I don’t have one… yup, no cake. A trip to the store really is a big deal, so all the so-called “convenience” foods are not so convenient for me. THANKS!!! One brown-eyed girl to another. :)
I would try True Lemon. It is crystallized lemon. I discovered it when trying to make a heavenly lemon bar recipe that was from ages ago and called for a package of powdered lemon frosting mix. If you are unable to find True Lemon in a store near you, try Amazon.com. I did not buy the packets. I have a bottle of the granules. Good luck.
What about chocolate or fudge box cake?
Hey there! I’ve been reading your web site for a while
now and finally got the courage to go ahead and give you a shout out from New
Caney Texas! Just wanted to say keep up the great work!
Christy, I know this is over a year old, but I just came across this site today. I just wanted to say “Hi!” from Porter, TX!!! :D BTW, did you try this recipe? How did it turn out?
I wish I had found this recipe earlier today! I was trying to make from scratch a cobbler that my mom makes from canned pie filling and box cake mix as topping. I used your peach cobbler filling with a topping other than the biscuit one…the flavor turned out good but the texture wasn’t quite what I had wanted. Next time I’ll use this and I’m sure result will match the more processed recipe.
Hi, I tried this out today and wrote about it in my blog post. It worked out pretty well!
Michelle,
I just made this and I loved it! It tastes even better then the store bough one, yet still has that gooey, yummy flavor of the cake box mixes! Thanks soooo much for sharing. Now I can make those recipes that call for the mixes without feeling guilty!
-Kloe ♥♥
can I use this mix and still follow the directions on a standard yellow box mix?
Example: 2 eggs, 1/2 cup oil, 1/4 cup water?
please let me know, I’m so confuse…
Hi Shannice, I would recommend using the directions provided on Mel’s website (the link is in the note at the bottom of the recipe).
Thank you! I googled “yellow cake mix” because I want to make a dump cake but didn’t want to use a box mix. I’ve been making most of my own food for a while now, and the thought of going back to those mixes is unappetizing! I’m going to try this. Yay!
Im glad that i found this recipe, will make it right away, but is that okay if i use full fat dry milk? Because the low fat is kind of rare and sometimes expensive. Also can i use blender instead of food processor?
Thanks
Hi Kathya, I’m not sure how it would affect the taste, but you could give it a try. If you use a blender, be sure to just pulse, you don’t want to turn it into a paste.
As far as storage goes though – do you HAVE to keep it in the freezer? Or do you mean that you can keep it at room temperature airtight OR in the freezer two months? Would you have to defrost it? Thanks. :) I’d really like to try this one!
Hi Rachel, Because there is butter in this, you should not keep it at room temperature. It will not actually freeze in the freezer, but rather kept fresh, so there is no need for thawing.
Ohhhh gotcha. So you can use right out of the freezer? Hmmm. interesting… :D
I love this idea. My question is: I have a receipe that calls for the topping to be a box of yellow cake mix with a cube of softened butter blended together. I notice this recipe already has butter. Do I add more for the crumble topping effect? Thanks!
Hi Lisa, Yes, I would add the additional butter called for in the recipe.
Hi I live in South Africa and we do not have All Purpose flour as stated in the recipe what and how can I substitute for AP flour. Many thanks in advance. Bronwyn
Hi Bronwyn, Without knowing what your options are, I wouldn’t be able to say. You want to use whatever flour is standard for “regular” baking – nothing too fine, like a cake or pastry flour, and nothing high-gluten like a bread flour.
Hi-I saw your instant pudding mix recipe and there was a nite to check back tomorrow to see the cake mix recipe you use with it. Is this that recipe? Do I add a half cup of pudding mix to this cake mix or does this already incorporate the pudding mix to make it more moist? Thanks!
Hi Cathy, This is not the recipe I used the homemade pudding mix in; I used it in my homemade rum cake: https://www.browneyedbaker.com/2012/04/18/homemade-rum-cake-recipe/
I hate box cake mixes due to the processed oils and excess sugar,etc. Thanks for bringing a bunch of us back to “Scratch City”. My question…I am very curious as to the amount of Sugar in this mix…(2 cups of Sugar to the 3 cups of Flour) it just seems like a lot to me. Is there any way to use less or a healthy substitute? Thanks!
Hi Annette, I always recommend following the recipe as written, as omitting portions of ingredients can definitely affect the final outcome. I have not played around with any type of sugar substitute, so I’m not sure how it would work. If you have success with something, please feel free to stop back and share!