There’s something magical about a homemade cake mix that brings warmth and joy to any kitchen. In just 20 minutes of prep, you’ll create a versatile base for endless flavor possibilities, from rich chocolate to zesty lemon.
The soft, fluffy texture and moist crumb of the finished cake will make every bite feel like a celebration. Perfect for busy bakers, this mix is ready to bake in 40 minutes, filling your home with irresistible aromas.
What makes this recipe truly special is its customizable nature—add your favorite spices, fruits, or extracts to make it uniquely yours.
The golden, tender cake that emerges from the oven is a testament to the simplicity and satisfaction of baking from scratch. Whether for a quick dessert or a special occasion, this homemade cake mix promises to delight with every slice.
Ingredients for Homemade Cake Mix
- For the Dry Mix:
- 3 ⅓ cups (16 ½ oz/469 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (12 oz/340 g) granulated sugar
- ½ cup (3 oz/85 g) light brown sugar
- To Make a Cake:
- 2 cups (16 fl oz/480 ml) buttermilk, at room temperature (or substitute with milk + 1 tablespoon vinegar or lemon juice)
- 1 cup (8 fl oz/240 ml) neutral-flavored oil (like canola or vegetable oil)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Step-by-Step Instructions
- Make the Dry Mix: In a large bowl, mix together the cake flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined. Use immediately or store in a sealable bag for up to 2 months.
- Prepare the Cake: Preheat your oven to 350℉ (180℃). Butter and line two 9-inch (23 cm) or three 6-inch (15 cm) round cake tins with parchment paper. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry mix to the wet ingredients in 3 additions, stirring just until the batter is smooth. Be careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared cake tins. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cakes cool in the tins for 10 minutes, then invert them onto a wire rack to cool completely before frosting or serving.
Creative Frosting and Topping Ideas
Take your homemade cake to the next level with these delicious toppings! Try a classic cream cheese frosting by mixing 8 oz (225 g) of cream cheese, ½ cup (115 g) of butter, 3 cups (360 g) of powdered sugar, and 1 tsp of vanilla extract.
For a fruity twist, top with fresh berries or a raspberry glaze made from 1 cup (120 g) of powdered sugar and 2-3 tbsp of raspberry jam. Chocolate lovers can drizzle melted chocolate or sprinkle cocoa powder for an indulgent finish.
Perfect Pairings: Serving Suggestions
This versatile cake pairs beautifully with a variety of accompaniments. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert. For a brunch treat, enjoy it with a cup of coffee or tea. Feeling adventurous? Add a side of caramel sauce or a dusting of powdered sugar for extra flair.
Storage Tips for Freshness
Store your cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, place a slice of bread in the container—it works wonders! For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Quick Variations to Try
Customize your cake mix to suit your taste! Add 1 cup of chocolate chips or chopped nuts to the batter for extra texture. For a citrusy twist, mix in the zest of one lemon or orange. Feeling festive? Stir in a teaspoon of cinnamon or pumpkin spice for a warm, seasonal flavor.
Time-Saving Hacks for Busy Bakers
Prepare the dry mix in advance and store it in a sealed container for up to 2 months. When you’re ready to bake, simply add the wet ingredients and you’re good to go! For even faster prep, use a stand mixer to combine the batter in just a few minutes. This way, you can enjoy a homemade cake with minimal effort.
Homemade Cake Mix
Ingredients
For the Dry Mix:
- 3 ⅓ cups cake flour 16 ½ oz/469 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar 12 oz/340 g
- ½ cup light brown sugar 3 oz/85 g
To Make a Cake:
- 2 cups buttermilk 16 floz/480 ml, at room temperature
- 1 cup neutral-flavored oil 8 floz/240 ml, like canola
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Make the Dry Mix: In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt.
- To use immediately, follow directions below, or place into a sealable bag and store for up to 2 months.
- To Make a Cake: Preheat oven to 350℉ (180℃). Butter and line two 9-inch (23 cm) or three 6-inch (15 cm) round cake tins and set aside.
- In a large bowl, whisk together the buttermilk, oil, eggs and vanilla extract.
- Stir the cake mix into the wet ingredients in 3 additions and stop just as soon as you have a smooth batter. Take care not to overmix.
- Pour the batter into the prepared cake tins and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before inverting onto a wire rack to cool completely before frosting.
