Recipe

Homemade Cake Mix

A DIY cake mixture you can store in a jar and bake into a tender vanilla cake or cupcakes whenever you need a fast win.

By Matt Campbell

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4.8

A sliced homemade vanilla cake on a ceramic plate with a few crumbs on a light wooden table in soft natural light

There is a special kind of peace that comes from knowing you have cake basically on standby. Not baked cake (sadly), but the cake mixture part handled. This is my go-to homemade dry mix, the one I keep in a jar so future-me can make a fluffy vanilla cake on a random Tuesday without dragging out six different canisters like I am auditioning for a baking show.

It is simple, flexible, and it tastes like real cake because it is real cake. No mystery “flavor packet.” Just a smart blend of flour, sugar, leaveners, and a couple small upgrades that make the crumb tender and the flavor actually pop.

Bowls of flour, sugar, baking powder, baking soda, salt, and powdered milk arranged on a bright kitchen counter with measuring spoons

Why It Works

Fast baking later: You mix the dry stuff once, then you are a few wet ingredients away from cake at any moment.
Consistent results: The ratio is locked in, so your cake bakes up reliably tender and fluffy.
Accessible pantry ingredients: No weird additives. Just practical staples that most kitchens already have.
Easy to customize: Turn it into lemon, funfetti, spice cake vibes, or chocolate without rewriting your whole life.

Pairs Well With

Storage Tips

Store the Dry Mix

Pantry: Store the dry cake mixture in an airtight jar or container in a cool, dry place for best quality within 3 months.
Freezer: For longer storage, freeze the dry mix for best quality within 6 months. Let it come to room temp before using so it blends smoothly with the wet ingredients.
Powdered milk note: If you use powdered milk, do not store the mix longer than the expiration date on the milk powder, and keep the jar tightly sealed to protect flavor.

Store Baked Cake

Room temperature: Wrapped well, unfrosted cake stays fresh for 2 to 3 days.
Refrigerator: If frosted with a perishable frosting, refrigerate up to 5 days. Bring slices to room temp before eating for the best texture.
Freezing slices: Wrap individual slices in plastic wrap, then foil. Freeze up to 2 months.

Common Questions

Is this like boxed cake mix?

Functionally, yes. It is a dry cake mixture you combine with wet ingredients to bake a cake. The difference is you control the ingredients, and it tastes more like homemade vanilla cake instead of “generic birthday cake aisle.”

Do I have to use powdered milk?

No. Powdered milk adds subtle dairy richness and helps with browning, but it is optional. If you skip it, just leave it out and make the mix as written. No replacement needed.

Why is there baking soda if I might use whole milk?

The small amount of baking soda is there to play nicely with acidic dairy like buttermilk and to help with browning. If you bake with regular whole milk, the cake still works. If you are sensitive to that “chemical” taste, you can reduce the baking soda to 1/4 teaspoon when using whole milk.

How do I turn a jar of vanilla mix into chocolate?

Easy, and you do not have to redo the jar. For one batch (using all of the dry mix), whisk 1/2 cup unsweetened cocoa powder into the dry mix right before baking. Then stir 1/2 cup hot water into your wet ingredients, and reduce the milk to 1/2 cup (so the total liquid stays balanced). Bake as directed, but start checking at the early mark and expect it may need 2 to 5 minutes longer depending on cocoa brand. If the batter looks unusually thick, add 1 to 2 tablespoons more milk.

What size cake does one batch bake?

This batch is designed to bake one 9x13-inch cake or about 24 cupcakes, depending on how you portion.

How much dry mix does this make and what jar do I need?

You will end up with about 6 1/2 to 7 cups of dry mix total, which fits comfortably in a 1-quart jar (a little bigger is even easier for scooping). For best consistency, you can also weigh it. The full batch is roughly 900 to 950 grams depending on how you measure flour.

Can I use oil instead of butter when baking?

Absolutely. Oil keeps things extra moist. Butter brings flavor. I give you both options in the baking instructions so you can pick your lane.

How long does the dry mix really last?

Stored airtight in a cool, dry pantry, it is best quality within 3 months. In the freezer, best quality within 6 months. If you use powdered milk, check the expiration date on your milk powder first and do not store the mix longer than that.

Hands whisking pale vanilla cake batter in a large glass bowl on a kitchen counter with a whisk and measuring cup nearby

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk
Measuring cups and spoons
Airtight jar or container (for storing the dry mix)
9x13-inch baking pan or two 9-inch round pans (when baking)
Paper liners (if making cupcakes)

I was supposed to be the kind of person who always had a “dessert plan.” Instead I am usually the kind of person who remembers dessert when someone is already on the way over. This cake mixture is my compromise with my own chaos. I make the dry mix when I have five calm minutes, then later I get to look like I have my life together when I pull a warm vanilla cake out of the oven like it was the plan all along.