Last updated on February 23rd, 2025
Making a homemade cake mix is a simple and convenient way to take staple ingredients like flour, sugar, and leaveners and turn them into a simple weeknight dessert. You can also use this cake mix as a substitute for whenever a boxed cake mix is called for in favorite recipes, like my Payday Cookie Bars.
This cake mix also makes a wonderful gift to give to someone. Simply place the mix in a glass Mason jar, type up the instructions (listed below), tie on a cute bow, and voilà…you have homemade gift!
The recipe includes instructions for both a simple vanilla cake or chocolate cake with very easy American Buttercream recipe.
Ingredients
flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
superfine sugar: Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda. It helps your baked goods rise and gives them light, airy texture. Be sure to use a double-acting aluminum-free baking powder, as those that contain aluminum can give your baked goods a bitter aftertaste.
baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, and makes baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.
ClearJel: Instant ClearJel is a modified cornstarch that acts as a thickener, retaining moisture and stabilizing baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.
- When choosing flour for the base, do NOT use self-rising flour, as it already contains leavening agents and salt, or bread flour, which has a higher protein content of 11-14%, resulting in tough baked goods.
- Both baking soda and baking powder must be fresh in order for baked goods to rise properly. In addition to using within the expiration date, they should be used within 6 months from when they have been opened for the best results in baking.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural, specialty bakery, converting vintage recipes to meet gluten-free, vegan, and other healthier dietary needs. These are proven tips I use to adapt recipes into delicious baked goods that not only taste amazing, but more importantly, have a texture similar to traditional baked goods. You can read more about it here.
TO MAKE GLUTEN-FREE:
- I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
Equipment
Recommended tools: (affiliate links)
Storage
- Store in a glass half-gallon glass mason jar with air-tight lid. This is shelf-stable up to 6 months.
- To extend the shelf-life freeze in a freezer-safe container for 6 to 12 months. For optimal food storage, use a FoodSaver vacuum sealer. This can extend the shelf-life from 1 to 2 years! By vacuum sealing, you reduce the air and moisture exposure.
Homemade Cake Mix
Ingredients
- 2 ¼ c. unbleached flour
- 1 ⅔ c. sugar superfine
- 2 T. Instant ClearJel or cornstarch
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt fine
TO MAKE VANILLA CAKE
- Homemade Cake Mix Recipe
- 1 c. buttermilk or milk
- 3 egg whites
- ¾ c. butter room temp
- 2 T. canola or extra light olive oil
- 1 T. vanilla
TO MAKE CHOCOLATE CAKE
- Homemade Cake Mix Recipe
- ¾ c. cocoa
- 1 ½ c. buttermilk, milk, hot coffee (or combination)
- 3 eggs
- ¾ c. butter room temp
- 2 T. canola or extra light olive oil
- 1 T. vanilla
AMERICAN BUTTERCREAM
- 1 c. butter room temp
- 3 c. confectioners sugar
- 2-3 T. cream or milk
- 1 T. vanilla
- pinch salt
Instructions
- Combine ingredients and store in seal container, vacuum sealed bag for up to 6 months.
TO MAKE VANILLA CAKE
- Pre-heat oven to 350°. Grease and flour (2) 8" round cake pans or one 9×13" pan. Pour cake mix into mixer.
- Add buttermilk, butter, oil, egg whites, and vanilla. Mix together until just combined.
- Pour batter evenly into cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from pans and frost.
TO MAKE CHOCOLATE CAKE
- Pre-heat oven to 350°. Grease and flour (2) 8" round cake pans or one 9×13" pan. Pour cake mix into mixer.
- Add unsweetened cocoa powder, buttermilk, milk or hot coffee, butter, oil, eggs, and vanilla. Mix together until just combined.
- Pour batter evenly into cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from pans and frost.
BUTTERCREAM
- Place butter in stand mixer with paddle attachment. Add in confectioners sugar, cream, vanilla and salt. Mix for 2-3 minutes until light and fluffy.
More CAKE recipes to try:
Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
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