Skip the box — not the convenience.
We’ve all had those moments when you need to get a cake in the oven fast — whether it’s for a last-minute dessert, a bake sale, or company that suddenly announced they’re “on their way.” Boxed mixes make life easier, but the ingredient lists can be a mile long.
This DIY boxed cake mix gives you the same convenience, with none of the mystery ingredients. It’s made with pantry staples like unbleached flour, pure cane sugar, GMO-free cornstarch, and Diamond Crystal kosher salt, nothing you can’t pronounce and nothing you wouldn’t already bake with.
Keep a few jars of this mix on your shelf, and when a recipe calls for “one box of yellow cake mix,” you’re ready to go.
Why Make Your Own Cake Mix?
Cleaner Ingredients: No preservatives, hydrogenated oils, or “natural flavors.”
Better Flavor: Real milk powder and cane sugar give you that homemade richness.
Customizable: Turn it into lemon, spice, or strawberry cake just by changing the extract or spices.
Shelf-Ready Convenience: Mix once, bake anytime.
Storage Tips
Store the dry mix in airtight glass jars or containers in a cool pantry. For extra protection in humid climates, tuck in a small food-safe desiccant packet. Properly stored, your mix will stay fresh for about 6 months.
DIY Boxed Cake Mix
Equipment
- high speed blender or food processer
Ingredients
(Yellow / Vanilla Base)
- 1¾ cups unbleached all-purpose flour
- 1½ cups pure cane sugar
- 1/4 cup dry milk powder (whole or nonfat — your choice)
- 1/4 cup GMO-free cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- (Optional) 1–2 teaspoons vanilla bean powder for richer flavor
Chocolate Cake Mix
- 1¾ cups unbleached all-purpose flour
- 1½ cups pure cane sugar
- 3/4 cups natural cocoa powder (not Dutch-processed)
- 1/4 cup dry milk powder (whole or nonfat)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Instructions
- Blend the sugar first. Add cane sugar to a blender and pulse a few times to break it down. This step is very important — without it, the sugar may not dissolve evenly and your cake can sink or collapse in the center.Add all remaining dry ingredients to the blender and give it a quick whirl (5–10 seconds) to fully mix and aerate.Transfer to a jar or airtight container and label with baking directions.Store in a cool, dry pantry for up to 6 months.
To Bake (1 batch = one box)
- For two 8-inch rounds, one 9×13-inch pan, or 24 cupcakes:Add:½ cup butter or neutral oil (melted & cooled)1 cup milk (or ¾ cup buttermilk for tang)2 large eggs1 teaspoon vanilla extractBake:Preheat oven to 350°F. Grease and flour pans or line with parchment.In a large bowl, whisk together the wet ingredients.Add the dry mix and stir just until smooth.Bake 25–30 minutes (rounds/cupcakes) or 35–40 minutes (9×13).Cool completely before frosting.
Flavor Ideas (add these to the cake batter, not the dry mix)
- Spice Cake: Add 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon allspice to the batter.Lemon Cake: Add zest of 1 lemon and 1 teaspoon lemon extract.Strawberry Cake: Add 1 teaspoon strawberry extract and, if desired, a touch of natural beet or berry color for a soft pink hue.
Chocolate Cake Mix
- For two 8-inch rounds, one 9×13-inch pan, or 24 cupcakes:Add:½ cup melted butter or neutral oil1 ¼ cups milk, hot water, or coffee (coffee deepens the flavor)3 large eggs1 teaspoon vanilla extractBake:Preheat oven to 350°F. Prepare pans.Whisk wet ingredients together, then add the dry mix and stir until smooth and glossy.Bake 30–35 minutes (rounds/cupcakes) or 35–40 minutes (9×13).Cool completely before frosting.To Bake (1 batch = one box)
Optional Add-Ins
- ½ cup mini chocolate chips1 teaspoon espresso powder (enhances chocolate flavor)Replace ¼ cup of the milk with sour cream or yogurt for a softer, moister crumb